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Recipes from Diners, Drive-Ins, and DivesJalapeno Poppers (better known as ABTs or Atomic Buffalo Turds) and currently 48th most popular recipe on D3! You will need: 1 doz large jalapeno peppers 1 - 8 oz brick of cream cheese 1 lb of thin sliced bacon 1 can whole water chestnuts 2 cups soy sauce Approximately 1.5 - 2.0 lbs brown sugar Take whole water chestnuts, put in a plastic bowl or
container of some type and cover the chestnuts with soy sauce. Then pour
enough brown sugar into the bowl to cover the chestnuts. It will dissolve
as you put it in so it may take a fair amount of brown sugar. Let them
marinate overnight. In the morning, stir the mixture up and let set until
you need them. Cut the stems off the peppers. The larger the jalapeno the
better. Core the jalapenos. You can find a tool called a chili twister at
most BBQ/fireplace stores. Warm up a brick of cream cheese and squeeze it
into a quart freezer bag. Cut a little bit of the corner off the bag and
use it as a pastry bag. Fill only the bottom part of the pepper. Now stuff
one or two chestnuts into the pepper. You may need to cut the chestnuts in
half. Leave a little space at the top of the pepper. Take a pound of bacon
(thin sliced works best) and cut strips of bacon in half. Wrap each pepper
with the half slices of bacon. Use toothpicks to keep bacon in place.
Using the rest of the cream cheese, fill the remaining space at the top of
the peppers. I sprinkle a little bit of our All-Purpose BBQ Rub on top for
some color. They are ready to cook. Cook until bacon is done. Watch them
closely! If the bacon grease pools it will catch fire. Open grates work
good (but the bacon drippings will still catch fire), but an offset fire
works best. Also at most BBQ/fireplace stores you can find holders that
will hold 1, 2, or 3 dozen jalapenos. Back to The BBQ SHACK
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