Views:0 Author:Site Editor Publish Time: 30-03-2021 Origin:Site
These "Texas twinkies" are named and famous by Hutchins BBQ in McKinney, Texas. We have been stuffing peppers with cheese and meat and then wrapping them in bacon. This version uses whole extra-large peppers, stuffed with delicious smoked beef ket, and then wrapped in thick bacon smoked, and then smoked to perfection .
Preparation time: 45 minutes
Cooking time: 3 hours
Smoking temperature: 225°F
Minced meat temperature: n/a
Recommended wood: pecan
Z Grills Pellet grills recommend: ZPG-700D2
Ingredients you need to prepare:
12-14 jalapenos, extra large
16 ounces cream cheese
1 pound smoked beef ket
1 pound sausage (optional)
2 cups smoked hollandaise, shredded
Jeff's Original Rub
12-14 slices of bacon, cut into thin slices
Jeff's original sauce
Step 1: Buy and prepare jalapenos
When buying peppers, you must look around for the largest jalapeno you can find.
Note: If you are not used to using raw pepper, it is recommended to wear gloves when doing this exercise. If you choose not to wear gloves, please wash your hands several times and make sure that the oil has been removed before touching your eyes, nose or any sensitive parts of your body.
To prepare the peppers, I cut a "T" in it to give me enough space while reducing their ability to leak cheese during cooking.
Use a thin and sharp knife to get in there, remove the seeds and veins, while carefully prying the pepper away with your fingers. This is harder than it seems at first, but once you have completed a few pairs of exercises, you will fall into the rhythm, which is not as hard as you think.
Remove as many seeds as possible, and then simply rinse in cold water to remove the remaining seeds.
Step 2: Cancel the heating of the pepper (optional)
Take a bite on the edge of a few peppers to see how much the heat is. If they are hotter than you want, Simply soak them in sprite or 7-up or a generic version of these for several hours to remove some capsaicin. About 2 hours is usually sufficient.
Step 3: Prepare the cheese and beef mixture
Grate about 2 cups smoked Gouda cheese
Heat the meat in a frying pan.
Put 8 ounces of softened cream cheese in a bowl with 1 cup of grated cheese, 1 cup of meat, and 1/4 cup of Jeef's original liniment and mix together.
I made a batch of smoked beef bri mixture and a batch of sausage mixture.
If you choose to make only the beef mixture, you need to mix 16 ounces of cream cheese, 2 cups of grated cheese, 2 cups of meat and ½ Jeff’s original cream in a large mixing bowl.
Step 4: Filling and wrapping
Fill the meat/cream cheese mixture with pepper.
See the pepper without a stem in front? I accidentally broke it and needed a different packaging method to make sure I didn't lose any cheese.
After filling with pepper, you will need thick slices of bacon.
Stretch the bacon to extend its length and make sure it is long enough to cover the pepper as much as possible
Wrap the bacon around the pepper from one end, and then wrap it all the way towards the other end. It is important to cover the cut surface of the chili as much as possible to reduce the possibility of the cream cheese mixture escaping during cooking.
Secure the bacon with a toothpick.
Everything is ready, ready for smokers!
I put them on Z Grills pellet grills to make them easy to transport.
Step 5: Smoking time
These are very easy to cook, you can use the Z Grills pellet smoker to cook them.
Use indirect heating to preheat the smoker's heat to 225°F. If the smoker uses a water pot, fill it up.
Using hickory wood can release really delicious smoke, but you can use any existing smoking firewood.
After the smoker is heated and ready to smoke, I put the bacon-wrapped pepper directly on the smoker's stove rate. I can also leave them on the shelf and they will do well.
Let the smoke flow all the time, when the bacon is delicious and the peppers are soft, it's done. For a 225°F mine, this took about 3 hours.
If you want, you can also brush it with some barbecue sauce. I refined some barbecue sauce with some elves from soaked peppers and heated it to 350°F for about 15 minutes, which gave my peppers a good glaze.
Step 6: Serve and watch smile
Once you are done, hide some and watch them disappear. If this doesn't make the person you cook a smile, then look no further!
This version of pepper stuffing is very laborious, but it's worth it in the end. As usual, pepper, cream cheese and bacon, plus the delicious smoked beef just, just melted in my mouth and I can eat the whole batch by myself!