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Mar 25th, 2012
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Bacon / Jalapeño questions. #7290939 09/19/18 04:14 AM
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I see many delicious pics, I need step by step directions.

How many Jalapeños to buy?

Cut in half or quarter?

Deseeded I suppose.

Seen both type of bacon.

Types of cheese?

Grill or smoker???

Time???

Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7290953 09/19/18 04:42 AM
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I'll assume we're talking about dove poppers

How I do it:


Originally Posted By: Roll-Tide
I see many delicious pics, I need step by step directions.

How many Jalapeños to buy? 2 birds = 1 pepper

Cut in half or quarter? Half

Deseeded I suppose. Up to you

Seen both type of bacon. Pig bacon rules, I like the thin sliced for poppers

Types of cheese? I prefer no cheese but cream cheese or cheddar are the standards. Pepper Jack is redundant IMO

Grill or smoker??? Grill, fire on one side poppers on opposite side

Time??? Until bacon is cooked, roughly 30-45 minutes depending on heat


Debone breasts, half a pepper sandwiched between the breast, wrap with bacon. I don't like using toothpicks, just put the end of the bacon on the bottom and it won't come undone. I go with a medium low heat to keep from burning the bacon

Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7290971 09/19/18 06:01 AM
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Smoker smoker smoker. I stopped the grill a few years ago unless on bone and just a few for me only. I like to do 30 to 60 at a time on the smoker for around 40 minutes. If grill just keep heat down. I used to precook bacon a little in the microwave. Well done dove sucks unless you like chewy liver. Bacon tastes good until burnt.

1 large jalepeno pepper per 4 dove
Philly regular cream cheese
Oscar Meyer regular bacon
Thicker wood skewers or metal kabob

I take a jalepeno and cut off stem and then in half long way and scoop seeds out. Cut those into 4 pieces. Take the jalepeno piece and scoop some regular cream cheese with it. Put between two dove breasts and wrap in a piece of bacon to make a ball held together with the long wooden skewers. Smoke until bacon looks awesome. Best is regular Oscar Meyer bacon. It stretches well to wrap into a nice ball.

And be careful going to the bathroom...

Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7291112 09/19/18 01:20 PM
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I've started to roast my jalapenos after cutting them in half, by doing that you get a tighter wrap, you only do it long enough to get them soft.

Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7291329 09/19/18 03:50 PM
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I don’t have any dove. Just the peppers

Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7291332 09/19/18 03:54 PM
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whole unseeded jap, stuff with cheese, wrap with bacon and grill/smoke confused2


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Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7291407 09/19/18 04:58 PM
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Here you go. You can leave out brisket if you want although I don't recommend it.

Re: Bacon / Jalapeño questions. [Re: SouthWestIron] #7291428 09/19/18 05:21 PM
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Originally Posted by SouthWestIron
Here you go. You can leave out brisket if you want although I don't recommend it.


That way of doing the jalapenos is a game changer, keep all the cheese up in there.

Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7291453 09/19/18 05:41 PM
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Jalapenos are always better blanched if used for dove or stuffed peppers.

Last edited by snake oil; 09/19/18 05:43 PM.
Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7291520 09/19/18 06:41 PM
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I always just chop the top off with the stem, deseed and prop them upright. Actually they sell those little jap holders cheap. HD I think for $7 or $8






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Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7291553 09/19/18 07:20 PM
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If you dont sprinkle Tony Chachere's on the bacon irregardless of how you cook them you're just pissing in the wind 2cents

Re: Bacon / Jalapeño questions. [Re: NewGulf] #7291582 09/19/18 07:40 PM
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Originally Posted By: NewGulf
If you dont sprinkle Tony Chachere's on the bacon irregardless of how you cook them you're just pissing in the wind 2cents


I'll second that.

Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7291697 09/19/18 09:47 PM
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Originally Posted By: Roll-Tide
I don’t have any dove. Just the peppers


Well that sucks... I typed all that with that assumption. roflmao

Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7291743 09/19/18 10:42 PM
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The brisket one sounds way better anyway!


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Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7291775 09/19/18 11:14 PM
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I've done like the brisket one, but with left over barbecued pork ribs (I know, how can you have leftover BBQ ribs - but it only takes one or two for a batch of Japs.). Pull the meat from the rib, chop fine, insert.

And I agree on the Chachere's. I think he just forgot to include it in the video. It was on the counter as he prepared the dish.


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Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7292240 09/20/18 02:57 PM
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Using hatch chilis in place of jalapenos is a great change when they're in season.

When doing dove, I like thick bacon. The really thin stuff will burn before the dove cook.

Slow smoked is a great alternative to grilling.

Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7292468 09/20/18 07:37 PM
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there's many different ways to do as have been stated above, no right or wrong way really. Most of my family doesn't like really hot peppers, so I cut in half length ways, remove all seed & vane (vein?) to tame the heat down, then put in a bowl of cold water. I then mix 50/50 cream cheese and either breakfast or Italian sausage along with variety of seasonings. Fill the pepper half to a slight crown and wrap with bacon. Then into the smoker for 30 minutes and then move to the hot portion on the pit to crisp up the bacon a bit and glaze with various BBQ sauces depending on how sweet you like. I cook to about 160* internal temperature (to cook the sausage).


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Re: Bacon / Jalapeño questions. [Re: Gumbeaux] #7292864 09/21/18 02:36 AM
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Originally Posted By: Gumbeaux
Using hatch chilis in place of jalapenos is a great change when they're in season.

When doing dove, I like thick bacon. The really thin stuff will burn before the dove cook.

Slow smoked is a great alternative to grilling.


Do you cook your dove until it’s the same color throughout? I like mine a nice red, rare, in the middle.


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Re: Bacon / Jalapeño questions. [Re: PMK] #7292912 09/21/18 03:33 AM
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Originally Posted By: PMK
there's many different ways to do as have been stated above, no right or wrong way really. Most of my family doesn't like really hot peppers, so I cut in half length ways, remove all seed & vane (vein?) to tame the heat down, then put in a bowl of cold water. I then mix 50/50 cream cheese and either breakfast or Italian sausage along with variety of seasonings. Fill the pepper half to a slight crown and wrap with bacon. Then into the smoker for 30 minutes and then move to the hot portion on the pit to crisp up the bacon a bit and glaze with various BBQ sauces depending on how sweet you like. I cook to about 160* internal temperature (to cook the sausage).


up


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Re: Bacon / Jalapeño questions. [Re: NewGulf] #7294157 09/22/18 03:00 PM
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Originally Posted By: NewGulf
If you dont sprinkle Tony Chachere's on the bacon irregardless of how you cook them you're just pissing in the wind 2cents



Slap Yo Mama over tony's all day long food

Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7295500 09/24/18 03:27 AM
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Half dove breast, Half jalapeo and wrapped in turkey bacon pierced with toothpick. Grill or bake till done.

Don’t care for seasonings, cheese....etc.

Re: Bacon / Jalapeño questions. [Re: BigPig] #7296518 09/25/18 01:17 AM
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Originally Posted By: BigPig
Originally Posted By: Gumbeaux
Using hatch chilis in place of jalapenos is a great change when they're in season.

When doing dove, I like thick bacon. The really thin stuff will burn before the dove cook.

Slow smoked is a great alternative to grilling.


Do you cook your dove until it’s the same color throughout? I like mine a nice red, rare, in the middle.


I like it a med-rare, but I don't like my bacon too crispy, either.

Re: Bacon / Jalapeño questions. [Re: BuckRage] #7296741 09/25/18 11:05 AM
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As long as your pissing down wind you will be fine without it laugh

Originally Posted By: NewGulf
If you dont sprinkle Tony Chachere's on the bacon irregardless of how you cook them you're just pissing in the wind 2cents




I use to use grin a popper tray like below, I was not talented enough to core the peppers out without way to much effort and busting a hole in the bottom of them periodically.
Now I find the perfect Jalapenos which is a good size one that is on the fat side with a round nose, cut them in half and scrape the inside out using a teaspoon. I chunk all kinds of crap in mine, most of the time light cream cheese on the bottom the put whatever sounds meat, shrimp, crab on top, various types of cheese on that then I cut a slice of bacon into 1/3 pieces and put one on top.
In the oven at 400 degrees for 20 minutes then turn the broiler on for a few minutes to brown the bacon up


Originally Posted By: BuckRage
I always just chop the top off with the stem, deseed and prop them upright. Actually they sell those little jap holders cheap. HD I think for $7 or $8






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Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7296975 09/25/18 03:00 PM
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I take a spoon or fork and use the handle to scrape out the seeds and veins. easy and won't break through.


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Re: Bacon / Jalapeño questions. [Re: Roll-Tide] #7297001 09/25/18 03:20 PM
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something else I thought about ... I use a grapefruit spoon to de-vein and de-seed, works like a charm


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