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Bacon / Jalapeņo questions.
#7290939
09/19/18 04:14 AM
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Joined: Jun 2015
Posts: 18,801
Roll-Tide
OP
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OP
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I see many delicious pics, I need step by step directions.
How many Jalapeņos to buy?
Cut in half or quarter?
Deseeded I suppose.
Seen both type of bacon.
Types of cheese?
Grill or smoker???
Time???
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7290953
09/19/18 04:42 AM
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Joined: Sep 2005
Posts: 2,273
Dink Dodger
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I'll assume we're talking about dove poppers How I do it: I see many delicious pics, I need step by step directions.
How many Jalapeņos 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
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7290971
09/19/18 06:01 AM
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Joined: Aug 2004
Posts: 17,721
Txduckman
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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...
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7291112
09/19/18 01:20 PM
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Joined: Aug 2016
Posts: 8,325
Herbie Hancock
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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.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7291329
09/19/18 03:50 PM
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Joined: Jun 2015
Posts: 18,801
Roll-Tide
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OP
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I dont have any dove. Just the peppers
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7291332
09/19/18 03:54 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
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whole unseeded jap, stuff with cheese, wrap with bacon and grill/smoke
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7291407
09/19/18 04:58 PM
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Joined: Oct 2011
Posts: 3,161
SouthWestIron
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Here you go. You can leave out brisket if you want although I don't recommend it.
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Re: Bacon / Jalapeņo questions.
[Re: SouthWestIron]
#7291428
09/19/18 05:21 PM
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Joined: Aug 2016
Posts: 8,325
Herbie Hancock
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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.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7291453
09/19/18 05:41 PM
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Joined: Jan 2016
Posts: 7,759
snake oil
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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.
"You may all go to hell and I will go to Texas".
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7291520
09/19/18 06:41 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
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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 / Jalapeņo questions.
[Re: Roll-Tide]
#7291553
09/19/18 07:20 PM
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Joined: Sep 2009
Posts: 18,543
NewGulf
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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
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Re: Bacon / Jalapeņo questions.
[Re: NewGulf]
#7291582
09/19/18 07:40 PM
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Joined: Oct 2011
Posts: 3,161
SouthWestIron
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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 I'll second that.
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7291697
09/19/18 09:47 PM
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Joined: Aug 2004
Posts: 17,721
Txduckman
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I dont have any dove. Just the peppers Well that sucks... I typed all that with that assumption.
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7291743
09/19/18 10:42 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
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The brisket one sounds way better anyway!
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7291775
09/19/18 11:14 PM
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Joined: Mar 2013
Posts: 3,546
BayouGuy
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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.
If you can't laugh at yourself, give me a call. I'll gladly laugh at you. "I keep trying to see Nancy Pelosi's and Chuck Schumer's point of view, but I can't seem to get my head that far up my [censored]." Senator John Kennedy, Louisiana
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7292240
09/20/18 02:57 PM
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Joined: Sep 2009
Posts: 4,580
Gumbeaux
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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.
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7292468
09/20/18 07:37 PM
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Joined: Sep 2012
Posts: 12,895
PMK
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Posts: 12,895 |
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).
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Bacon / Jalapeņo questions.
[Re: Gumbeaux]
#7292864
09/21/18 02:36 AM
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Joined: Aug 2009
Posts: 22,716
BigPig
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THF Celebrity
Joined: Aug 2009
Posts: 22,716 |
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 its the same color throughout? I like mine a nice red, rare, in the middle.
Wade Dews, REALTOR ÂŪ Rendon Realty, LLC Frontline Real Estate Team www.RendonRealty.comWadeDews@gmail.com 214-356-2410 Up to 1% for closing costs for First Responders & Veterans Proudly partnered with Assist The Officer Foundation https://atodallas.org/
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Re: Bacon / Jalapeņo questions.
[Re: PMK]
#7292912
09/21/18 03:33 AM
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Joined: Jul 2006
Posts: 110,803
dogcatcher
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Posts: 110,803 |
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).
Combat Infantryman, the ultimate hunter where the prey shoots back. _____________"Illegitimus non carborundum est"_______________
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Re: Bacon / Jalapeņo questions.
[Re: NewGulf]
#7294157
09/22/18 03:00 PM
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Joined: Jan 2014
Posts: 1,444
BDB
Pro Tracker
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Pro Tracker
Joined: Jan 2014
Posts: 1,444 |
If you dont sprinkle Tony Chachere's on the bacon irregardless of how you cook them you're just pissing in the wind Slap Yo Mama over tony's all day long
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7295500
09/24/18 03:27 AM
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Joined: Oct 2004
Posts: 22,479
Superduty
"The Regulator"
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"The Regulator"
Joined: Oct 2004
Posts: 22,479 |
Half dove breast, Half jalapeo and wrapped in turkey bacon pierced with toothpick. Grill or bake till done.
Dont care for seasonings, cheese....etc.
'It's Only Treason if You Lose."
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Re: Bacon / Jalapeņo questions.
[Re: BigPig]
#7296518
09/25/18 01:17 AM
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Joined: Sep 2009
Posts: 4,580
Gumbeaux
Extreme Tracker
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Extreme Tracker
Joined: Sep 2009
Posts: 4,580 |
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 its 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.
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Re: Bacon / Jalapeņo questions.
[Re: BuckRage]
#7296741
09/25/18 11:05 AM
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Joined: Apr 2005
Posts: 44,033
Stub
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Posts: 44,033 |
As long as your pissing down wind you will be fine without it If you dont sprinkle Tony Chachere's on the bacon irregardless of how you cook them you're just pissing in the wind I use to use 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 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
âI never forget a faceâbut in your case, Iâll be glad to make an exception.â âGroucho Marx
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Re: Bacon / Jalapeņo questions.
[Re: Roll-Tide]
#7296975
09/25/18 03:00 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
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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 / Jalapeņo questions.
[Re: Roll-Tide]
#7297001
09/25/18 03:20 PM
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Joined: Sep 2012
Posts: 12,895
PMK
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Joined: Sep 2012
Posts: 12,895 |
something else I thought about ... I use a grapefruit spoon to de-vein and de-seed, works like a charm
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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