Bacon / Jalapeño questions.

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???

I'll assume we're talking about dove poppers

How I do it:




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

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...

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.

I don’t have any dove. Just the peppers

whole unseeded jap, stuff with cheese, wrap with bacon and grill/smoke

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.

Jalapenos are always better blanched if used for dove or stuffed peppers.

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

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.

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

The brisket one sounds way better anyway!

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.

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.

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).

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

Slap Yo Mama over tony's all day long

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.

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

As long as your pissing down wind you will be fine without it





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 take a spoon or fork and use the handle to scrape out the seeds and veins. easy and won't break through.

something else I thought about ... I use a grapefruit spoon to de-vein and de-seed, works like a charm

Shoot my wife bought me one of those fancy tray holders and a corer and it was a beating, again user error problem I am sure

I might give your technique a try

What temp to do you keep the pit when your smoking them( dove)

225 to 250 in middle of pit. I like to put them closer to the firebox and it gets a nice char on outside and juicy in the middle so not overdone inside. Use 2 breasts per bacon slice so it is a nice ball. Anything is better than direct heat and flame from a grill. The smoke adds great flavor.

Jim's Jalapeño Poppers

1 pck cream cheese
1 cup shredded cheddar
1 cup breakfast sausage (I use spicy)
12 Jalapeños
1 pck thin bacon (meaty as possible)
1 cup sugar

Cook sausage, drain and mix with softened cream cheese cheese and cheddar.
Cut off tops of jalapeño and get center and seeds out. Boil in sugar water for 2-3 min. Cool in ice bath. Slice in half.
Take spoonful of mix and pack jalapeño then wrap with 1/2 piece of bacon.
350 until bacon is cooked.