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"Wolf Turds" - Stuffed, Smoked Jalapeno Appetizers
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Fri Jun 7th, 2013 11:56 pm
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Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
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Boojum and Shadowcat insisted that wuffy join them at the Smoking Pig (see review elsewhere on the board) for "Wolf Turds" and "down home BBQ". The food was exceptionally good. And the whimsical nature of their appetizers had this wuffy chuckling throughout the meal.  Chicken Lollipops and Wolf Turds.

Both seemed relatively easy to approximate. The rub for the "chicken Lollipops" is likely to take some extensive experimenting, so when we decided to make Smoked, Stuffed, Rolled Flank Steak this evening, Vargr picked up the necessary fixin's for those "Wolf Turds" and gave them a try.

For a first attempt, they turned out VERY well! But not _quite_ as good as the Smoking Pig version. However, this wuff has a good idea how to get even closer next time.

Here's the recipe for Version 1.0

WOLF TURDS - Smoking Pig's Stuffed Smoked Jalapenos wrapped in Bacon

10-12 Good, fresh Jalapenos
2 Links Sweet Italian Sausage
1 8 oz "brick" of Philly Cream Cheese
2 tsp Chili 9000 seasoning
1 tsp Smoked (mild) Paprika
12 (or so) strips of good, THIN sliced bacon

Slice the Jalapenos down one side, and then cut part way thru the step end, leaving enough to keep the stem attached like a "cap".

Using a spoon, scoop out the membranes and seeds from the inside. Rinse, and set aside to dry.

Let the cream cheese come to room temperature (for easier mixing).  If using link sausage, remove the casing from the two links.  Mix the paprika, chili 9000, creme cheese, and sausage together in a medium bowl until thoroughly combined.

Stuff the Jalapenos with the cheese/sausage mixture until full. Wrap with a slice (or more if necessary) of bacon until completely covered. Use the stem ends as caps to keep the goodness from oozing out as they cook.

Place on smoker rack with the cut sides up. Smoke at 250 degrees in strong smoke (mesquite, hickory, etc) for at least 2 hours, until interior temperature reaches 160 degrees and bacon is reasonably crisp.

Remove from smoker, and allow to rest for 5 minutes or so, for the filling to "set up" a bit.

Devour!

Variations: Add some Amish Gorgonzola Crumbles to the cheese in each "turd" for a lovely "bluesy" note.

Important - use THIN bacon, the thinner the better. Thick cuts won't cook up as crisp, and will stay flabby and under-done. Not nearly as appetizing that way.

The batch as made above didn't have as much of a cheesy note as the Pig's version, and the sausage flavor wasn't nearly as good. They certainly used a better grade of sweet sausage.  In addition, the Chili was a nice touch, but next time, wuff is going to use one of the Penzey's BBQ mixes instead of the chili, for the slight touch of sweetness in the BBQ flavor.  Will probably dust a little of that seasoning over the outside as well, before adding to the smoker.

Will also run the smoker for at least an additional 30 minutes, possibly an hour next time, as the peppers had more of a 'tooth' and a bit of crunch, while the Pig's were completely soft and tender.

That being said, these are still a Scrumptious bit of noshing! Give them a try, and you'll be glad you did!

Last edited on Fri Jun 7th, 2013 11:58 pm by Vargr



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