Starting a little thread for everyone to post recipes and ideas for backyard smoking. Or you can just steal recipes from here if you want. Heck, you can even smoke your pipe while smoking your meat. It's smoke-ception?
First up, stuffed and smoked jalapenos:
I brown pork chorizo in a pan on the stove, chill it, mix it 50/50 with shredded extra sharp cheddar (I like Tilamook), stuff the mix into jalapenos, smoke them over a mix of apple & cherry wood for an hour/hour and a half at about 250 degrees.
Phenomenal straight up or with a side of sour cream.
I cut the tops off the jalapenos and use a butter knife to get all of the seeds/white stuff out of the insides to make room for the mix. Leave some of the seeds if you want to turn up the heat or you can put them in the meat/cheese mix for extra heat.
I also use a jalapeno tray I got at wally world to hold them up (works best with smaller diameter peppers). I have to put a cookie sheet underneath or it makes a terrible mess inside my smoker.
FYI, if you don't know what chorizo is, it's a type of Mexican sausage. Cut one end open and squeeze it out of its plastic tube. After it's simply browned in a pan, I like to think of it as a Mexican version of sloppy joe mix.
First up, stuffed and smoked jalapenos:
I brown pork chorizo in a pan on the stove, chill it, mix it 50/50 with shredded extra sharp cheddar (I like Tilamook), stuff the mix into jalapenos, smoke them over a mix of apple & cherry wood for an hour/hour and a half at about 250 degrees.
Phenomenal straight up or with a side of sour cream.
I cut the tops off the jalapenos and use a butter knife to get all of the seeds/white stuff out of the insides to make room for the mix. Leave some of the seeds if you want to turn up the heat or you can put them in the meat/cheese mix for extra heat.
I also use a jalapeno tray I got at wally world to hold them up (works best with smaller diameter peppers). I have to put a cookie sheet underneath or it makes a terrible mess inside my smoker.
FYI, if you don't know what chorizo is, it's a type of Mexican sausage. Cut one end open and squeeze it out of its plastic tube. After it's simply browned in a pan, I like to think of it as a Mexican version of sloppy joe mix.