Barbeque, Barbecue, BBQ Institute, School, Classes Ribs Chicken
Grand Champions helping cooks of all levels improve their BBQ!
Students fly in from all over the world to take our classes
• Home • Class Description • Dates & Prices • Store • Site Map • Contact Us •


Appetizers ~ BBQ Institute, How to BBQ Ribs, Pork, Chicken, Beef and all manner of good thingsto eat


Stuffed Jalapeños aka

The Classic version of this is a Jalapeños stuffed with plain cream cheese a hunk of smoked meat and wrapped in Bacon. Jalapeño Poppers, Atomic Buffalo Turds or ABT's are a staple appetizer with competitive BBQ cooks..  We kicked up the recipe and made the presentation a little more appealing.  Using a toothpick can end up with the cooked ABT looking like a dead mouse.

Preparation

  • Soak skewers for 30 minutes in hot water

  • 16 Jalapeños

  • 1 Brick Cream Cheese

  • 6 Large stuffed Olives

  • Left over Smoked meat

  • Rub and Mrs. Dash to taste

  • BBQ Sauce to taste

  • Hot Stuff to your limit ;)


    De-stem the Jalapeños and slice in half then de-seed.
    Put the cream cheese, olives, rub and Mrs. Dash in Cuisanart and cream. Then add heaped handful of chopped up smoked meat and pulse till just combined.
    Fill half shell with mixture, top with some smoked meat (optional) wrap in bacon and skewer.

Atomic Hot

Unless you are lucky to find Jalapeños grown with very little water which makes them very hot these can be rather mild.  The solution is to put something hot in the filling.  Some kind of powdered pepper will work I found some nice hot  Chipotle powder.  Any kind of hot sauce will work.  You can also put in some fresh hot pepper or make the whole thing out of a hotter pepper.
 

Smoking


Click for larger image

Half a Weber Chimney of Kingsford divided between two sides of a Weber Kettle using the 3901 charcoal rails.  Chunk of Cherry wood on top of the charcoal on each side. WSM with no water in the water pan, but the pan still installed will achieve the same result.  Smoke for 30 minutes at around 300. No need to turn or peek.  Taste test for doneness ;)

 

Results


Click for larger image

Warning these can be addictive :)

The stuffing mixture is great uncooked as a spread for crackers. 

Bacon strips cooked on their own in Cherry smoke is a great alternative to frying.


Click for Larger Image
Veggies for Fire Roasted Salsa & Chicken Buffalo Legs
Students get the Salsa recipe for free, it's also in our book.


Have fun and learn to cook world class BBQ

BBQClass.com, How to BBQ Ribs, How to Barbecue Ribs, How to Barbeque Ribs, How to Cook Ribs Barbeque, Barbecue, BBQ Class Classes School, BBQClass.com
Barbecue Cooking Classes California & Washington


  • Home • Class Description • Dates & Prices • Store • Site Map • Contact Us •

Google
 
Web www.BBQInstitute.com

 Site Map Is Here

Our Family of Websites:


BBQ Institute™

For BBQ School and Classes visit The BBQ Institute™

www.BBQClass.com


 

BBQ Institute™ on Facebook



Competition BBQ Team

www.BBQHOG.com
aka www.BBQHOGS.com
aka www.HOGBBQ.com
aka www.HOGSBBQ.com

This is the rebranding of Teddy Bear BBQ Team which was very successful and featured on Food TV and Fine Living network


Blog


Pro Pitmaster Blog

www.ProPitmaster.com

Subscribe to: Posts (Atom)


BBQ For Our Troops

BBQ For Our Troops on facebook

Konrad founded and ran www.OpBBQ.com
in the Pacific Northwest feeding over 30,000 troops.  He was selected as the Outstanding Male Non-Veteran for 2008 by the Washington State Dept. Veterans Affairs.  Konrad has accepted many awards from three star generals on down for the work done by OpBBQ volunteers. Thank You all who made it work.


twitter

BBQ Institute™ on twitter


Restaurant

www.GiddyUpBBQ.com

Giddy Up BBQ
formerly known as Teddy Bear's BBQ
Owned & Managed by
Phyllis Schroeder Haskins


The BBQ Institute® is a registered trademark of BBQHOG.COM, LLC a Wyoming Corporation
Content © 2002 to 2010 Copyright BBQHOG.COM LLC
Website Contact: Konrad@konradhaskins.com

Last Updated 07/13/2010