'Turd Wrapping...................

[Lumpy Coal]

I have done goat cheese and feta. Both came out good.

Did you season the goat cheese?

[Davescprktl]

ALL HAIL THE  "TURD MASTER"!!!!!!!!!!!!!!!

Thanks for the ideas. Can't wait to make them!

[MikeRocksTheRed]

I love turds.  There is always some extra room when smoking for some turds and they make such a great snack during long cooks.  Did them again this weekend to repay a neighbor for dog sitting while on vacation.  He must have eaten 6 of them prior to the amazing dinner we grilled/smoked for him.

Here is my go to turd recipe:
Filling:
Cream cheese
Brown Sugar   (probably 1/4 cup, I never measure)
finely diced onion

Halved jalepenos, stuffed with cream cheese filling, topped with a Cheddar Lil Smokey, then wrapped in bacon.  The first few batches were with thick cuy bacon, but I have found thinner bacon is better.  With thinner bacon I don't have to use any tooth picks.  Smoke for 2 hours ant 225-250.

[TheDude]

Cream cheese, imitation crab and tony chachere's. Wrapped with hormel black label. Want to try a sweet version with raspberry preserves, or something.

[MikeRocksTheRed]

Cream cheese, imitation crab and tony chachere's. Wrapped with hormel black label. Want to try a sweet version with raspberry preserves, or something.

I like it!  There is really an unlimited amount of things you can stuff turds with!


Mine always come out very mild, with little to no heat from the jalepenos.  I think this is because I smoke them for 2 hours where a lot of other people cook them hotter and faster.  So my question to everyone else is, if you cook yours hotter and faster than I do, do they come out mild or spicy?

[TheDude]

I'm a hot and fast guy. 30 min or so, around 350-400°. I get mixed results. I've heard "hotter the weather, hotter the pepper". I by mine at a local farmers market, and that seemed to hold true. March and April were pretty mild. July and August, hot as hell. September and October, cooled down again. I always make some with sweet peppers for the kids and my girlfriend.

[Idahawk]

Cream cheese, imitation crab and tony chachere's. Wrapped with hormel black label. Want to try a sweet version with raspberry preserves, or something.

I like it!  There is really an unlimited amount of things you can stuff turds with!


Mine always come out very mild, with little to no heat from the jalepenos.  I think this is because I smoke them for 2 hours where a lot of other people cook them hotter and faster.  So my question to everyone else is, if you cook yours hotter and faster than I do, do they come out mild or spicy?

The heat of most peppers is in the membrane and seeds , I leave as much of the membrane in tact as possible to effect maximum heat , I also ramp up my filling with plenty of cayenne and seasonings . I like to finish them with a brush of spicy BBQ sauce or a jalapeño jelly , again these can be adjusted to your heat liking.


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[MikeRocksTheRed]

The heat of most peppers is in the membrane and seeds , I leave as much of the membrane in tact as possible to effect maximum heat , I also ramp up my filling with plenty of cayenne and seasonings . I like to finish them with a brush of spicy BBQ sauce or a jalapeño jelly , again these can be adjusted to your heat liking.

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I have to make them fairly mild for my GF, so I take almost all of the membrane and seeds out.  I need to start making some spicier ones for me.  I was making mine without any spices as they really didn't need them, but my last 2 batches of homemade rub came out really good and I have been using that on them.  The rub is a good combo of sweet and heat.  I might have to try saucing some of them on my next batch!

[Idahawk]

The heat of most peppers is in the membrane and seeds , I leave as much of the membrane in tact as possible to effect maximum heat , I also ramp up my filling with plenty of cayenne and seasonings . I like to finish them with a brush of spicy BBQ sauce or a jalapeño jelly , again these can be adjusted to your heat liking.

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I have to make them fairly mild for my GF, so I take almost all of the membrane and seeds out.  I need to start making some spicier ones for me.  I was making mine without any spices as they really didn't need them, but my last 2 batches of homemade rub came out really good and I have been using that on them.  The rub is a good combo of sweet and heat.  I might have to try saucing some of them on my next batch!

One of the best and easiest sauces IMO  is sweet baby rays raspberry BBQ sauce,  the sweet of the raspberry offsets the heat of the jalapeño nicely .  And yes make two batches  one hot and one not, for sure. thats what I do or....those bags of colored sweet peppers are also great for the tamer tastes . I've cored out mini potatoes, Brussels sprouts and I stuff them with everything and anything ...good stuff


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[Ted B]

Lots of different combos with turds. I usually just use my favorite sausage and shredded cheese. I hate cream cheese  If you really want a zip add what you remove from the peppers to the mixture. Or better add it to half the peppers double the heat.  I also like cutting them in half so they they go further.

[Metal Mike]

Bookmarking this link: IMO should be a sticky @ top of "cooks & recipes")


BUMP

[Travis]

That was a good thread there. I could party with 1buckie. Funny as hell


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[Yendor]

I can only assume that the after math pictures were before those boards were licked clean. There's still good vittles there.