When I make poppers or sausage stuffed jalapeno thats what I usually do with them. Cream cheese stuffed wrapped in bacon or sausage stuffed , neither lasts long,

When I make poppers or sausage stuffed jalapeno thats what I usually do with them. Cream cheese stuffed wrapped in bacon or sausage stuffed , neither lasts long,
I learned to make them with ground pork not ground beef. I see some on Utube wrap bacon over the sausage and leave the peppers whole. I can see them getting too big for a horse ovary. (Yes, I know those spellings are wrong and we’re done intentionally) I slice the peppers in half, mix shredded cheddar into softened cream cheese for stuffing, then a thin wrap of sausage and sprinkle with dry rub. Then cook them in smoker. This makes them small snack sizes. They get eaten up very quickly.I would like to know more about these "armadillo eggs", I do jalapeno poppers and stuffed with sausage cause I always make plenty of jalapeno peppers in the garden. School me. I saw one where it was stuffed with brisket that looked dandy on the interweb. Smoke em ? Grill em? Whats the story. The one thing I enjoy more than shooting stuff is eatin stuff I shoot! Cept coyotes ,,,,,, I'd have to be mighty hungry!
I use a Bradley Digital 4 rack smoker. Has Bluetooth capability. Time, temperature and smoke are completely controllable. No babysitting. Just add smoker bisquettes of your choice to the feeder tower, set time and temperature, put your food to be smoked in the smoker. Turn unit on. Find something else to do. When time is up, unit turns off. Remove food and chow down.".... Anyway long story short (too late I know) I need a new smoker and I believe this is the right crowd to ask what brand/smoker to buy. I've wanted a Yoder for some time but a friend who used to compete at smoking suggested a Rec Tec. Any ideas would be greatly appreciated."
Ya all have a great day,
Chris
I gave my trager away and bought a green mtn.I've gained 10 pounds just reading all of this and it's now my new favorite thread, thanks Alex!!! Since retirement smoking, actually cooking in general has become a big part of my life with smoking and Cajun food being the front runners. However; I do have a problem, my Trager smoker is a pain and the best thing I can say about it is it would make a good target! When first bought I had their tech support on speed dial, and they've replace almost every part at one time or another, now it just shut's off in the middle of a cook. Anyway long story short (too late I know) I need a new smoker and I believe this is the right crowd to ask what brand/smoker to buy. I've wanted a Yoder for some time but a friend who used to compete at smoking suggested a Rec Tec. Any ideas would be greatly appreciated.
Ya all have a great day,
Chris
I have a green mountain and wouldn’t recommend it as a step up!I've gained 10 pounds just reading all of this and it's now my new favorite thread, thanks Alex!!! Since retirement smoking, actually cooking in general has become a big part of my life with smoking and Cajun food being the front runners. However; I do have a problem, my Trager smoker is a pain and the best thing I can say about it is it would make a good target! When first bought I had their tech support on speed dial, and they've replace almost every part at one time or another, now it just shut's off in the middle of a cook. Anyway long story short (too late I know) I need a new smoker and I believe this is the right crowd to ask what brand/smoker to buy. I've wanted a Yoder for some time but a friend who used to compete at smoking suggested a Rec Tec. Any ideas would be greatly appreciated.
Ya all have a great day,
Chris
Go easy on the Smokey Mountain, bro. it's all I've got, and I love it, and sipping whiskey and a nice Partagas #10.I also use a Weber Smokey Mountain, 22", but it takes a back seat to the pellet smoker these days. I'm busy and don't have the time to sip a whiskey and watch a low and slow cook. I don't like dealing with the WSM after the initial batch of coal has burned up, which is about 5-6 hours, using the minion method.
I do the same thing with shrimp, just precook the bacon about 1/2 way so the shrimp don't overcook and your good to go. Just a light brush of bourbon sauce, no cream cheese.Pig shots…sausage, wrapped in bacon, forming a shot glass. Stuff with a mixture of cream cheese, brown sugar, and crushed pineapple.
I have to agree as much as I enjoy shooting I was a chef for a lot of years. This has been a favorite to follow and as of last year got a smoker long overdue. See I was blessed and learned a lot from a good friend and chef who passed to early in life. So when I fire it up he is with me. I am thankful for all the posts as it will inspire me to get the winter dust off and start cooking.I've gained 10 pounds just reading all of this and it's now my new favorite thread, thanks Alex!!! Since retirement smoking, actually cooking in general has become a big part of my life with smoking and Cajun food being the front runners. However; I do have a problem, my Trager smoker is a pain and the best thing I can say about it is it would make a good target! When first bought I had their tech support on speed dial, and they've replace almost every part at one time or another, now it just shut's off in the middle of a cook. Anyway long story short (too late I know) I need a new smoker and I believe this is the right crowd to ask what brand/smoker to buy. I've wanted a Yoder for some time but a friend who used to compete at smoking suggested a Rec Tec. Any ideas would be greatly appreciated.
Ya all have a great day,
Chris
Boston Butts or Brisket Low and Slow . 220-240 F. best temp for 12-18 Hr. Depending on size or lb.'s
Lang 60 Deluxe and Req Teq bullseye checking in. View attachment 1331907View attachment 1331911View attachment 1331958View attachment 1331959View attachment 1331969
That's what Great Brisket looks like ;