I was planning to make some bacon wrapped stuffed jalapenos for
a party and thought it was such a waste to heat up the pit and
only smoke something for an hour. Add to that the hankerin I've
had for some smoked cheese and I'm off to the library for some
reading. Spent some time browsing and found a decent book about
cold/hot smoking ("The quick and easy art of smoking food :
updated for the 90's" by Chris Dubbs & Dave Heberle) that had
some info on cheese.

That settled it. Off to the store for some cheese! I picked up
some store brand cheddar and swiss, about 1 lb each in the
standard thin brick shape. I sprayed the rack in the vertical
section of the BYC with some PAM just for good measure and
plopped the cheese on. The temp in the vertical was a bit
higher than I wanted, the book said 80-90F for 1-4 hours. I had
around 110-120F using lump and some small oak pieces, but the
cheese seemed to be doing fine. After about 30 minutes I
flipped the cheese over for no better reason than to get nice
diamond patterns on both sides of the cheese. I let the cheese
go another 30 minutes and pulled them off, time to get the
jalapenos going at a higher temp, and 1 hour should be plenty
for a first go with the cheese.

The cheese had rested in the fridge for an hour when I pulled it
out to try a slice. The cheddar was a bit overpowering, but had
good flavor, the swiss was less overpowering, and a bit bitter.
Oh well, stick it back in the fridge and chalk it up to
experience for the next cheese smoking session while it's off to
the party with the jalapenos, which turned out great IMHO.

That was Friday. Wednesday I was rumaging around in the fridge
for a snack and spotted the cheese. What the heck, tried the
cheddar and found that it had mellowed some and was downright
tasty. The swiss had also mellowed, but didn't have a real
strong smoke flavor, but my taste buds may have been on
overload by the cheddar. I think I'll try the swiss by itself
in a bit to see how it rates now.

Anyone else with some cheese experience to share?

--
George B. Ross is
remove the obvious bits for email
Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous

On Thu, 14 Oct 2004 06:28:48 GMT, "George B. Ross"
> wrote:

>
>Anyone else with some cheese experience to share?

Smoked cheese tastes better after you let it refrigerate. You also
want to use a light smoke. One tip I might suggest is to open the door
on the vertical a little to help cool the chamber.

Bruce
Bruce

Bruce ) opined:

> On Thu, 14 Oct 2004 06:28:48 GMT, "George B. Ross"
> wrote:
>
>>
>>Anyone else with some cheese experience to share?
>
> Smoked cheese tastes better after you let it refrigerate.
> You also want to use a light smoke. One tip I might suggest
> is to open the door on the vertical a little to help cool
> the chamber.
>

As often as I was checking on the cheese to see if it was
melting through the grate, I kept the temp down a bit, but
opening the door a crack is something to try next time.


--
George B. Ross is
remove the obvious bits for email
Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous

Can you post the recipe/method to make these bacon wrapped stuffed
jalapenos?

Thanks,

Dark Helmet

Dark Helmet ) opined:

> Can you post the recipe/method to make these bacon wrapped
> stuffed jalapenos?
>

These are similar to many recipes out there for Atomic Buffalo
Turds, Wolf Turds, etc.

stuffed jalapenos

24 jalapeno peppers, less if large, more if small
1/2 lb cream cheese, softened
1/2 lb pork sausage
1 lb bacon, each slice cut into 3 equal lengths
48 long toothpicks or skewers

1) split peppers lengthwise to make 2 halves that will lay flat
on the grill.
2) cut off stems without creating too much of a gap for the
filling to leak out.
3) seed and devein peppers with a paring knife, small spoon, or
whatever works for you. wear gloves if you have sensitive skin,
and for Pete's sake don't scratch your nose or eye.
4) brown sausage, drain and mix in softened cream cheese.
5) run a toothpick through the pepper lengthwise, it is easier
to do this step before filling.
6) stuff sausage/cream cheese mixture into jalapenos halves,
filling slightly above the pepper but not heaping.
7) stretch a piece of bacon from one end of pepper to the other,
securing both ends with the toothpick.
8) Smoke or grill until the bacon is done, about 1 hour at 250F.

serve warm, makes 1 serving if you're hungry enough, 8-12 if
being polite.

--
George B. Ross is
remove the obvious bits for email
Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous

George B. Ross wrote in alt.food.barbecue

>
> stuffed jalapenos
>
>
> 1) split peppers lengthwise to make 2 halves that will lay flat
> on the grill.
George, great recipe. I do the same thing but I cut off the
stem and use a thin paring knife to clean the pepper out.
Then stuff with a spoon or like I do, a pastry bag and just
squeeze it into them. Piece 'o bacon over the top and a pick
thru the pepper and that's it. Course ya gotta stand 'em up
ta cook 'em though.


--
BigDog,
To E-mail me, you know what to do.

BigDog ) opined:

> George B. Ross wrote in alt.food.barbecue
>
>>
>> stuffed jalapenos
>>
>>
>> 1) split peppers lengthwise to make 2 halves that will lay
>> flat on the grill.
> George, great recipe. I do the same thing but I cut off the
> stem and use a thin paring knife to clean the pepper out.
> Then stuff with a spoon or like I do, a pastry bag and just
> squeeze it into them. Piece 'o bacon over the top and a
> pick thru the pepper and that's it. Course ya gotta stand
> 'em up ta cook 'em though.
>
>

BigDog, I've done them that way too, but the hassle of standing
them up was too much for me. I'm too cheap to buy one of those
racks that hold the peppers, and they only hold a dozen or so at
a time, that's not even a snack! At one point in time, I was
about to try an inverted foil pan with little x's cut for the
peppers to push through, and decided to try this way. I'm not
going back to the old way in the near future. Splitting them is
a bit more work, but the peppers serve nicely this way too.

Either way, they sure are good eats, aren't they?

--
George B. Ross is
remove the obvious bits for email
Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous

George B. Ross wrote in alt.food.barbecue

> BigDog, I've done them that way too, but the hassle of standing
> them up was too much for me. I'm too cheap to buy one of those
> racks that hold the peppers, and they only hold a dozen or so at
> a time, that's not even a snack! At one point in time, I was
> about to try an inverted foil pan with little x's cut for the
> peppers to push through, and decided to try this way. I'm not
> going back to the old way in the near future. Splitting them is
> a bit more work, but the peppers serve nicely this way too.
>
> Either way, they sure are good eats, aren't they?
>
Yupers, can't beat 'em. I got me one shaped like Texas from a local
grocer that holds about 30 and it was only 10 bucks.


--
BigDog,
To E-mail me, you know what to do.

BigDog ) opined:

> George B. Ross wrote in alt.food.barbecue
>
>> BigDog, I've done them that way too, but the hassle of
>> standing them up was too much for me. I'm too cheap to
>> buy one of those racks that hold the peppers, and they
>> only hold a dozen or so at a time, that's not even a
>> snack! At one point in time, I was about to try an
>> inverted foil pan with little x's cut for the peppers to
>> push through, and decided to try this way. I'm not going
>> back to the old way in the near future. Splitting them is
>> a bit more work, but the peppers serve nicely this way
>> too.
>>
>> Either way, they sure are good eats, aren't they?
>>
> Yupers, can't beat 'em. I got me one shaped like Texas from
> a local grocer that holds about 30 and it was only 10
> bucks.
>
>

That's a bargain. The one's on the web are all too expensive
($25-35 plus shipping) for my tastes.

Anyhow, Alton Brown has it right, kitchen tools need to be
multi-tasking and a pepper rack ain't.

--
George B. Ross is
remove the obvious bits for email
Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous

On 15-Oct-2004, "George B. Ross" > wrote:

> BigDog ) opined:
>
> > George B. Ross wrote in alt.food.barbecue
> >
> >>
> >> stuffed jalapenos

<snipped for brevity>

>
> BigDog, I've done them that way too, but the hassle of standing
> them up was too much for me. I'm too cheap to buy one of those
> racks that hold the peppers, and they only hold a dozen or so at
> a time, that's not even a snack! At one point in time, I was
> about to try an inverted foil pan with little x's cut for the
> peppers to push through, and decided to try this way. I'm not
> going back to the old way in the near future. Splitting them is
> a bit more work, but the peppers serve nicely this way too.
>
> Either way, they sure are good eats, aren't they?
>
> --
> George B. Ross is
> remove the obvious bits for email
> Why is it that being a good boy and being good at being
> a boy don't require the same set of skills? - anonymous

You don't need a fancy rack George. Use some kind of shallow
pan like a cake pan and fill it with rock salt. Water Softener salt
works fine. Stuff your peppers and stand them up in the rock salt.
Works fine, lasts a long time. Thrown the contaminated salt away
after. Might cost you ten cents for the salt.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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On 15-Oct-2004, "George B. Ross" > wrote:

> BigDog ) opined:
>
> > George B. Ross wrote in alt.food.barbecue
> >
> >>
> >> stuffed jalapenos

<snipped for brevity>

>
> BigDog, I've done them that way too, but the hassle of standing
> them up was too much for me. I'm too cheap to buy one of those
> racks that hold the peppers, and they only hold a dozen or so at
> a time, that's not even a snack! At one point in time, I was
> about to try an inverted foil pan with little x's cut for the
> peppers to push through, and decided to try this way. I'm not
> going back to the old way in the near future. Splitting them is
> a bit more work, but the peppers serve nicely this way too.
>
> Either way, they sure are good eats, aren't they?
>
> --
> George B. Ross is
> remove the obvious bits for email
> Why is it that being a good boy and being good at being
> a boy don't require the same set of skills? - anonymous

You don't need a fancy rack George. Use some kind of shallow
pan like a cake pan and fill it with rock salt. Water Softener salt
works fine. Stuff your peppers and stand them up in the rock salt.
Works fine, lasts a long time. Thrown the contaminated salt away
after. Might cost you ten cents for the salt.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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On Sat, 16 Oct 2004 00:35:50 GMT, "George B. Ross"
> wrote:

>That's a bargain. The one's on the web are all too expensive
>($25-35 plus shipping) for my tastes.
>
>Anyhow, Alton Brown has it right, kitchen tools need to be
>multi-tasking and a pepper rack ain't.

Hi gang,

Thanks for the great ng...

I concur with the thread that the chili grills are too expensive, and
don't hold nearly enough to satisfy. I have 3 bricks that I set on the
long side on edge, use soaked bamboo skewers instead of tooth picks,
and suspend the peppers between the bricks on the skewers like
laundry. Works great and you can do a bunch at a crack (about 10
skewers full, and 6-8 on a skewer depending on their diameter).

Joe
________________ _________________
|--|XXXXXXXXXXXXX|--|XXXXXXXXXXXXXX|--|
| | | | | | side view
|--| |--| |--|

"Joseph Ferenchik" <Chicago Area> wrote in message
...
> On Sat, 16 Oct 2004 00:35:50 GMT, "George B. Ross"
> > wrote:
>
> >That's a bargain. The one's on the web are all too expensive
> >($25-35 plus shipping) for my tastes.
> >
> >Anyhow, Alton Brown has it right, kitchen tools need to be
> >multi-tasking and a pepper rack ain't.
>
> Hi gang,
>
> Thanks for the great ng...
>
> I concur with the thread that the chili grills are too expensive, and
> don't hold nearly enough to satisfy. I have 3 bricks that I set on the
> long side on edge, use soaked bamboo skewers instead of tooth picks,
> and suspend the peppers between the bricks on the skewers like
> laundry. Works great and you can do a bunch at a crack (about 10
> skewers full, and 6-8 on a skewer depending on their diameter).
>
> Joe
> ________________ _________________

Bloody brilliant advice Joe. I've been scratching my head wondering how I
could improvise as those chilli grills aren't available in the UK. Shipping
costs from the US ruled out that purchase.

Even better news when the remedy costs nil:-)

Graeme

On 18-Oct-2004, "Graeme...in London" > wrote:

> "Joseph Ferenchik" <Chicago Area> wrote in message
> ...
> > On Sat, 16 Oct 2004 00:35:50 GMT, "George B. Ross"
> > > wrote:
> >
> > >That's a bargain. The one's on the web are all too expensive
> > >($25-35 plus shipping) for my tastes.
> > >
> > >Anyhow, Alton Brown has it right, kitchen tools need to be
> > >multi-tasking and a pepper rack ain't.
> >
> > Hi gang,
> >
> > Thanks for the great ng...
> >
> > I concur with the thread that the chili grills are too expensive, and
> > don't hold nearly enough to satisfy. I have 3 bricks that I set on the
> > long side on edge, use soaked bamboo skewers instead of tooth picks,
> > and suspend the peppers between the bricks on the skewers like
> > laundry. Works great and you can do a bunch at a crack (about 10
> > skewers full, and 6-8 on a skewer depending on their diameter).
> >
> > Joe
> > ________________ _________________
>
> Bloody brilliant advice Joe. I've been scratching my head wondering how I
> could improvise as those chilli grills aren't available in the UK. Shipping
> costs from the US ruled out that purchase.
>
> Even better news when the remedy costs nil:-)
>
> Graeme

<didn't snip because the thread is still pretty short and the comments are
all appropriate.>

The bricks and skewers idea sounds better then my idea of setting them
up in a pan of rock salt. Heat & smoke will circulate better. I like it. I don't
intend to invest in a chili grill.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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On Mon, 18 Oct 2004 21:12:52 GMT, "Brick" >
wrote:

truncated for brevity...

>The bricks and skewers idea sounds better then my idea of setting them
>up in a pan of rock salt. Heat & smoke will circulate better. I like it. I don't
>intend to invest in a chili grill.

As stated previously, you can do a bunch like this...
You could also use metal skewers if you have 10-12 of them. I don't
have that many yet so I'm using bamboo.

Another advantage of doing it the way I do is if you stuff with raw
meat (skinned brats are GREAT) you need to poke a hole in the bottom
of the peppers to allow the accumulated grease to drain out so the
peppers don't get nasty. I use a metal skewer or fork to poke the hole
as it's big enough to do the job, but not so large that stuff starts
falling out. The bamboo makes too large of a hole in the bottom for my
tastes. They would still drain using the salt bed but with nothing on
the bottom of the pepper the draining process wouldn't be impeded at
all. Another thing I forgot to add in my initial post is that for
anyone that is going to use this method keep the bricks in as a dry
condition as possible (sheltered area when not in use). The first time
I tried this I just set the bricks in a corner on the outside of the
house near where I do the cooking when I was finished. During
subsequent rain storms they picked up some moisture. When used again
the moisture in the bricks turned to steam and 2 of the bricks popped
and broke (even at about 225F/107C). No big deal but the next time I
went to the home improvement center I had to pick up a couple more.
Now when I'm done using them after they're cool I store them in an
area where they aren't going to get wet. I haven't had one break in
use since I adopted this practice.

Joe

"BigDog" > wrote in message
...
> George B. Ross wrote in alt.food.barbecue
>
> >
> > stuffed jalapenos
> >
> >
> > 1) split peppers lengthwise to make 2 halves that will lay flat
> > on the grill.
> George, great recipe. I do the same thing but I cut off the
> stem and use a thin paring knife to clean the pepper out.

Hey Doug, a while back I posted a pic of a gizmo my SIL gave me to core peppers.
Works like hot damn. Cleans a jalapeno out in about 5 secs.


Tyler

Tyler Hopper wrote in alt.food.barbecue
> Hey Doug, a while back I posted a pic of a gizmo my SIL gave me to
> core peppers. Works like hot damn. Cleans a jalapeno out in about 5
> secs.
>
>
> Tyler
>
>
>

I musta missed it. Could you inform me?

--
BigDog,
To E-mail me, you know what to do.

"BigDog" > wrote in message
...
> Tyler Hopper wrote in alt.food.barbecue
> > Hey Doug, a while back I posted a pic of a gizmo my SIL gave me to
> > core peppers. Works like hot damn. Cleans a jalapeno out in about 5
> > secs.
> >
> >
> > Tyler
> >
> >
> >
>
> I musta missed it. Could you inform me?
>
> --
> BigDog,
> To E-mail me, you know what to do.

Check a.b.f in a few.

"BigDog" > wrote in message
...
> Tyler Hopper wrote in alt.food.barbecue
> > Hey Doug, a while back I posted a pic of a gizmo my SIL gave me to
> > core peppers. Works like hot damn. Cleans a jalapeno out in about 5
> > secs.
> >
> >
> > Tyler
> >
> >
> >
>
> I musta missed it. Could you inform me?
>
> --
> BigDog,
> To E-mail me, you know what to do.

Check a.b.f in a few.