Sigman
* The Arctic Moderator *
Recipe follows pic:
12 large jalapeno peppers - 8 oz cream cheese - 8 oz can fancy picked crabmeat -
1/4 cup finely chopped onion - 1/2 tsp garlic powder - 12 center cut lean bacon strips -
24 toothpicks
Using kitchen gloves, cut each pepper in half lengthwise. Scoop out the seeds and the membranes (though I found there wasn't enough "heat" if you scoop it all out!).
Drain the crabmeat well. Combine the cream cheese, crabmeat, onion, garlic powder and mix well. Equally divide into each of the pepper halves. Cut the bacon strips in half, wrap around each pepper half, and secure with a toothpick.
Place on the top rack of the smoker. Smoke over wood of choice (using about 1 1/2 to 2 ounces of wood - we like hickory, though mesquite is supposed to be tasty as well!) until the bacon is cooked (roughly 1 1/2 to 2 hours) at about 200 degrees. Taking out the seeds and membranes takes about 90% of the heat away, leaving a really great smoked pepper flavor!!
12 large jalapeno peppers - 8 oz cream cheese - 8 oz can fancy picked crabmeat -
1/4 cup finely chopped onion - 1/2 tsp garlic powder - 12 center cut lean bacon strips -
24 toothpicks
Using kitchen gloves, cut each pepper in half lengthwise. Scoop out the seeds and the membranes (though I found there wasn't enough "heat" if you scoop it all out!).
Drain the crabmeat well. Combine the cream cheese, crabmeat, onion, garlic powder and mix well. Equally divide into each of the pepper halves. Cut the bacon strips in half, wrap around each pepper half, and secure with a toothpick.
Place on the top rack of the smoker. Smoke over wood of choice (using about 1 1/2 to 2 ounces of wood - we like hickory, though mesquite is supposed to be tasty as well!) until the bacon is cooked (roughly 1 1/2 to 2 hours) at about 200 degrees. Taking out the seeds and membranes takes about 90% of the heat away, leaving a really great smoked pepper flavor!!
