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Old 08-21-2020, 07:25 PM   #1
Chew
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Default Smoked jalapeno poppers

10 jalapenos halved and cored
Cream cheese
Chorizo cooked down
Regular bacon
BBQ rub

Preheat the smoker to 275.

Let the pack of cream cheese get warm and mix it with the cooked chorizo (one tube from HEB)

Add some of your favorite seasoning or rub to the mix.

Fill each half of jalapeno with the mixture.

Wrap in bacon. Use a half a piece...it's perfect when stretched tight.

Dust them with seasoning or rub.

Smoke for 60-90 minutes depending on how thick your bacon is. Check at 60 to see if bacon is done.

In progress pics on the Rectec 700 Bull... Smoke made em blurry.





Final picks a little bit later.

Loving this new Rectec. Got a brisket trimmed and seasoned to put on tonight around 9 or 10. It will be my first one on a pellet smoker.



Last edited by Chew; 08-21-2020 at 07:28 PM.
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Old 08-21-2020, 07:37 PM   #2
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Needs a little bit longer but I couldn't wait... had to sample. Dam good!



Last edited by Chew; 08-21-2020 at 07:40 PM.
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Old 08-21-2020, 07:48 PM   #3
TexasRough1256
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Making my mouth water brother!! Going to have to try the chorizo
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Old 08-21-2020, 07:50 PM   #4
Travis Deveney
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looking good
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Old 08-21-2020, 07:54 PM   #5
doghouse
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Looking great Chew. Congrats on the new grill. Love me RecTec grill.
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Old 08-21-2020, 07:56 PM   #6
mikeyb_23
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We use the cheap maple smoked bacon from Johnny something, works perfect. Need to try the mixed chorizo with it.
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Old 08-21-2020, 08:08 PM   #7
Chew
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Time to devour....
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Old 08-21-2020, 08:16 PM   #8
1riot1ranger
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gonna try these! love my pellet smoker!
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Old 08-22-2020, 02:25 PM   #9
doug
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Quote:
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Time to devour....
Those look great!
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Old 08-22-2020, 02:52 PM   #10
Chew
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17 hours low and slow for the brisket. Resting it now.
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Old 08-22-2020, 03:08 PM   #11
doghouse
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Need pics of the brisket!
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Old 08-22-2020, 03:25 PM   #12
lmartin5
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Looks great!
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Old 08-22-2020, 03:34 PM   #13
mzurovec
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Very nice! We did a batch on the Traeger last night and they're always really dang good. Hadn't thought to mix in some chorizo but we'll have to try that. When the bacon starts to change color (after 45 minutes or so), we like to take them off and put them in the oven on broil for about 5 minutes to crisp up the outside. If you do this make sure to watch them close as they can burn in a hurry.

Edit* Looking forward to hearing how the brisket turns out.
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Old 08-22-2020, 04:23 PM   #14
Chew
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Well heck. Brisket is dry through most of it. Flat is good but point is overcooked. Good taste but not what I was hoping for. first time rapping with butcher paper as opposed to foil.
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Old 08-27-2020, 09:13 AM   #15
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I cooked mine for 8 hours on my RT-590 and then wrapped in FOIL when it reached 160 internal. It was very moist and had great smoke flavor. Never used the peach paper method.
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Old 08-27-2020, 09:18 AM   #16
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Your getting that thing figgered out, those look good. I started cooking homemade pizzas on the Rec Tec, they are very good.
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Old 08-27-2020, 11:17 AM   #17
Chew
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Quote:
Originally Posted by Radar View Post
Your getting that thing figgered out, those look good. I started cooking homemade pizzas on the Rec Tec, they are very good.
Did u buy some type of pizza stone?
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Old 08-27-2020, 11:32 AM   #18
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Quote:
Originally Posted by Chew View Post
Did u buy some type of pizza stone?
Yes

I buy the premade crust from HEB and put it in the smoker on low for 10 minutes, take it off and put the rest of the ingredients on it. Then bring heat up to 400 and bake

Last edited by Radar; 08-27-2020 at 11:35 AM.
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Old 08-27-2020, 11:36 AM   #19
Chew
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Did u get a stone from rec tec? Somewhere else?
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Old 08-27-2020, 11:39 AM   #20
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Quote:
Originally Posted by Chew View Post
Did u get a stone from rec tec? Somewhere else?
https://www.amazon.com/dp/B01GW4CDOS...ing=UTF8&psc=1

There are probably better ones or cheaper ones but most of the Pampered Chef stuff I have is pretty good quality
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Old 08-27-2020, 12:06 PM   #21
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On point! Looks great!
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Old 08-29-2020, 05:28 PM   #22
Mike D
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Trying this tonight!


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Old 12-03-2020, 10:00 PM   #23
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Man, these look great, definitely going to try some, thanks for sharing!
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Old 09-02-2021, 10:32 PM   #24
Chew
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If she gets mouthy....



Not really.
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Old 09-02-2021, 10:40 PM   #25
Katsaregood
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Somewhere tonight there’s a bone thin vegetarian in need of protein that needs to see this.
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Old 09-02-2021, 11:18 PM   #26
Richard S.
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Tagged for later....
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Old 09-03-2021, 12:44 AM   #27
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Quote:
Originally Posted by Chew View Post
Well heck. Brisket is dry through most of it. Flat is good but point is overcooked.
Use the stuff that ainít perfect for brisket chili or brisket poppers.


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Old 09-05-2021, 07:46 AM   #28
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These are the best appetizers ever! My cook time has always been about 2.5 hours though. Every time I cook them I'm surprised at the varying degrees of hotness in the jalapenos.
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Old 09-08-2021, 02:06 AM   #29
Big Lee
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Quote:
Originally Posted by Chew View Post
17 hours low and slow for the brisket. Resting it now.
After 17hrs I'd Need to rest as well. Poppers look great!!
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Old 09-08-2021, 04:42 AM   #30
Chief Big Toe
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Looks so good my mouth is watering as well....
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Old 09-08-2021, 06:56 AM   #31
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Looks fantastic.
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Old 09-15-2021, 09:22 AM   #32
Snapperhead94
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Looks great. Going to try it!
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Old 09-15-2021, 12:07 PM   #33
kryptonitecj8
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Default Sounds Delicious

I will have to try this out!
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Old 09-15-2021, 12:11 PM   #34
∆theling
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Another variation that is worth trying, do everything the same but also into the cream cheese add chopped raw seasoned shrimp and finely diced red bell pepper. Oh and during Hatch season if you can get em use them instead of the jalops.
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