I plan to do some wolf turds this weekend for the in-laws, at their place in Northern Michigan. I did a test run last night, stuffed two pickled jalepenos with cheese and wrapped them in bacon. Baked them in a toaster oven. (more elaborate stuffing in a couple days...)
I used toothpicks to keep them upright, but one of them just didn't want to stay at attention. Part of the cheese leaked out, not a big deal since that leaked cheese made a nice little snack as I waited for the buggers to cool down. They were really good.
Aside from those special gizmos made for this task, how do I keep the stuffing inside the peppers? Is it a matter of wrapping the bacon over the top snug enough to serve as a lid? More toothpicks? ???
> I plan to do some wolf turds this weekend for the in-laws, at their place in > Northern Michigan. I did a test run last night, stuffed two pickled > jalepenos with cheese and wrapped them in bacon. Baked them in a toaster > oven. (more elaborate stuffing in a couple days...)
> I used toothpicks to keep them upright, but one of them just didn't want to > stay at attention. Part of the cheese leaked out, not a big deal since that > leaked cheese made a nice little snack as I waited for the buggers to cool > down. They were really good.
> Aside from those special gizmos made for this task, how do I keep the > stuffing inside the peppers? Is it a matter of wrapping the bacon over the > top snug enough to serve as a lid? More toothpicks? ???
Yep, I wrap the bacon over the top and secure it with toothpicks. Your gonna have to find a way to get them to stand up to keep the filling from oozing out.
>> Aside from those special gizmos made for this task, how do I keep the >> stuffing inside the peppers? Is it a matter of wrapping the bacon over the >> top snug enough to serve as a lid? More toothpicks? ???
>Yep, I wrap the bacon over the top and secure it with toothpicks. Your gonna >have to find a way to get them to stand up to keep the filling from oozing out.
I use a piece of expanded metal. I prop it up on the 4 corners. Works great. I also wrap the bacon over the top. When I make the Wolf Turds I use sausage inside. You might put the cheese in first, follow up with a little piece of sausage and then wrap with bacon over the top.
> I plan to do some wolf turds this weekend for the in-laws, at their place in > Northern Michigan. I did a test run last night, stuffed two pickled > jalepenos with cheese and wrapped them in bacon. Baked them in a toaster > oven. (more elaborate stuffing in a couple days...)
> I used toothpicks to keep them upright, but one of them just didn't want to > stay at attention. Part of the cheese leaked out, not a big deal since that > leaked cheese made a nice little snack as I waited for the buggers to cool > down. They were really good.
> Aside from those special gizmos made for this task, how do I keep the > stuffing inside the peppers? Is it a matter of wrapping the bacon over the > top snug enough to serve as a lid? More toothpicks? ???
I was at BBQ Galore the other day in Tucson and some local artesian has created a stainless steel stand to go ontop of the grill that is shaped like a chili pod with lots of different sized holes drilled in it to stand up different sized jalapenos.. Great idea till the told me they wanted $50 for it... So now I am searching flea markets for an old cast iron skillet... I want to drill some 1/2 to 3/4 inch holes in the bottom of the pan using a hole saw to stand my peppers on and re-season the pan. I was thinking I'll put the upsidedown skillet over a pie pan of water that will keep the tips moist as the pan radiates heat and browns the tops for about $5. I may need to cut the handle off my pan too get it in the WSM but what the heck.
If you find one before I do let me know how it works!
B
"John O" <johno@#no^spam&heathkit.com> wrote in message
> I plan to do some wolf turds this weekend for the in-laws, at their place in > Northern Michigan. I did a test run last night, stuffed two pickled > jalepenos with cheese and wrapped them in bacon. Baked them in a toaster > oven. (more elaborate stuffing in a couple days...)
> I used toothpicks to keep them upright, but one of them just didn't want to > stay at attention. Part of the cheese leaked out, not a big deal since that > leaked cheese made a nice little snack as I waited for the buggers to cool > down. They were really good.
> Aside from those special gizmos made for this task, how do I keep the > stuffing inside the peppers? Is it a matter of wrapping the bacon over the > top snug enough to serve as a lid? More toothpicks? ???
John O wrote: > Aside from those special gizmos made for this task, how do I keep the > stuffing inside the peppers? Is it a matter of wrapping the bacon > over the top snug enough to serve as a lid? More toothpicks? ???
I use an soft aluminum pie pan that I cut holes in the bottom of. Turn the pan upside down, cradle the peppers in the holes and cook. -- -frohe Life is too short to be in a hurry
John O wrote: > Aside from those special gizmos made for this task, how do I keep the > stuffing inside the peppers? Is it a matter of wrapping the bacon over the > top snug enough to serve as a lid? More toothpicks? ???
I didn't really have any trouble with the filling falling out. I wrapped the bacon pretty tightly, and then I put all the peppers into the fridge for a couple hours to let the filling firm up.
We baked the peppers (14 jalapenos and 2 Anaheims) on a cake rack over a cookie sheet.
Beth
-- The problems of the world cannot possibly be solved by skeptics or cynics whose horizons are limited by the obvious realities. We need men who can dream of things that never were. --John F. Kennedy our home page: http://www.IsleOfSky.net
John O wrote: > I plan to do some wolf turds this weekend for the in-laws, at their > place in Northern Michigan. I did a test run last night, stuffed two > pickled jalepenos with cheese and wrapped them in bacon. Baked them > in a toaster oven. (more elaborate stuffing in a couple days...)
> I used toothpicks to keep them upright, but one of them just didn't > want to stay at attention. Part of the cheese leaked out, not a big > deal since that leaked cheese made a nice little snack as I waited > for the buggers to cool down. They were really good.
> Aside from those special gizmos made for this task, how do I keep the > stuffing inside the peppers? Is it a matter of wrapping the bacon > over the top snug enough to serve as a lid? More toothpicks? ???
> -John O
First and foremost, don't use pickled ones.....ick!
Put the cheese in first, then plug it with fresh ground sausage. That'll keep the cheese from leaking even if they're layed on their sides.
Half a slice of bacon over the top with a toothpick through the whole assembly.
Bruce wrote: > On Wed, 28 Jul 2004 15:19:57 GMT, "Tyler Hopper" <thop...@swbell.net> > wrote:
>>> Aside from those special gizmos made for this task, how do I keep >>> the stuffing inside the peppers? Is it a matter of wrapping the >>> bacon over the top snug enough to serve as a lid? More toothpicks? >>> ???
>> Yep, I wrap the bacon over the top and secure it with toothpicks. >> Your gonna have to find a way to get them to stand up to keep the >> filling from oozing out.
> I use a piece of expanded metal. I prop it up on the 4 corners. Works > great. I also wrap the bacon over the top. When I make the Wolf Turds > I use sausage inside. You might put the cheese in first, follow up > with a little piece of sausage and then wrap with bacon over the top.
SonoranDude wrote: > I was at BBQ Galore the other day in Tucson and some local artesian > has created a stainless steel stand to go ontop of the grill that is > shaped like a chili pod with lots of different sized holes drilled in > it to stand up different sized jalapenos.. Great idea till the told > me they wanted $50 for it... > So now I am searching flea markets for an old cast iron skillet... I > want to drill some 1/2 to 3/4 inch holes in the bottom of the pan > using a hole saw to stand my peppers on and re-season the pan. > I was thinking I'll put the upsidedown skillet over a pie pan of > water that will keep the tips moist as the pan radiates heat and > browns the tops for about $5. I may need to cut the handle off my pan > too get it in the WSM but what the heck.
> If you find one before I do let me know how it works!
Good luck at the flea markets trying to find cheap cast iron. Most likely find rusty, overpriced, 25 year old Griswold.
John O wrote: > I plan to do some wolf turds this weekend for the in-laws, at their place in > Northern Michigan. I did a test run last night, stuffed two pickled > jalepenos with cheese and wrapped them in bacon. Baked them in a toaster > oven. (more elaborate stuffing in a couple days...)
> I used toothpicks to keep them upright, but one of them just didn't want to > stay at attention. Part of the cheese leaked out, not a big deal since that > leaked cheese made a nice little snack as I waited for the buggers to cool > down. They were really good.
> Aside from those special gizmos made for this task, how do I keep the > stuffing inside the peppers? Is it a matter of wrapping the bacon over the > top snug enough to serve as a lid? More toothpicks? ???
> -John O
I did some a few weeks ago while cooking a chicken. I stood them up against the chicken. This seemed to work well. I would say if your cooking any thick piece of meat(butt, brisket, chicken, etc.) this should work fine. Though you may want to cook more than the piece of meat will allow. But they cook quick enough I think, that you can make more than one batch during the cook.
If you have a rib rack, you can place foil over the rack part to form a wall for the peppers to stand up against.
I made a chili grill for myself for only a few bucks, I used a 12" square of sheet metal, steel, not galvanized and simply drilled a bunch of 1" holes in it. Made legs out of 1" square tubing, and tack welded them on. Works great, I can grill 36 stuffed japs all nice and vertical.
I stole the idea just a couple of weeks ago from here...
They too want mad money for these things. I'm tempted to make up a few dozen and sell them.
>I was at BBQ Galore the other day in Tucson and some local artesian has >created a stainless steel stand to go ontop of the grill that is shaped like >a chili pod with lots of different sized holes drilled in it to stand up >different sized jalapenos.. Great idea till the told me they wanted $50 for >it... >So now I am searching flea markets for an old cast iron skillet... I want to >drill some 1/2 to 3/4 inch holes in the bottom of the pan using a hole saw >to stand my peppers on and re-season the pan. >I was thinking I'll put the upsidedown skillet over a pie pan of water that >will keep the tips moist as the pan radiates heat and browns the tops for >about $5. I may need to cut the handle off my pan too get it in the WSM but >what the heck.
This should work great but I don't think you'll need the pie pan of water, wouldn't it tend to steam them?
Jim Rutkowski Executive Chef TrailerTrashAerospace
> If you find one before I do let me know how it works!
Wow, great ideas, everybody! I have an old cast iron skillet in the basement, and it's definitely a candidate for holes. I don't think I have a large enough drill bit. Might require a saw. So maybe we'll use the pie pan this time. Rib rack is good too...if I was doing ribs up there I'd take it.
> First and foremost, don't use pickled ones.....ick!
> Put the cheese in first, then plug it with fresh ground sausage. That'll > keep the cheese from leaking even if they're layed on their sides.
> Half a slice of bacon over the top with a toothpick through the whole > assembly.
> They're done when the bacon's done.
> TFM®
Right on for using fresh ones... gotta keep em crisp! Hatch brand makes a decent pickled Jap that is still crisp in the jar. It may hold up to the heat but never tried it. Best is to grow your own so you can have an assortment of green and brite red at the same time.
> > First and foremost, don't use pickled ones.....ick!
> > Put the cheese in first, then plug it with fresh ground sausage. That'll > > keep the cheese from leaking even if they're layed on their sides.
> > Half a slice of bacon over the top with a toothpick through the whole > > assembly.
> > They're done when the bacon's done.
> > TFM®
> Right on for using fresh ones... gotta keep em crisp! Hatch brand makes a > decent pickled Jap that is still crisp in the jar. It may hold up to the > heat but never tried it. Best is to grow your own so you can have an > assortment of green and brite red at the same time.
I'll do both types...there's a little Mexican store down the road that caters to the migrants, they have good peppers. And they laugh at me when I buy just five or six. :-)
> I use a piece of expanded metal. I prop it up on the 4 corners. Works > great. I also wrap the bacon over the top. When I make the Wolf Turds > I use sausage inside. You might put the cheese in first, follow up > with a little piece of sausage and then wrap with bacon over the top.
> > If you find one before I do let me know how it works!
> Wow, great ideas, everybody! I have an old cast iron skillet in the > basement, and it's definitely a candidate for holes. I don't think I have a > large enough drill bit. Might require a saw. So maybe we'll use the pie pan > this time. Rib rack is good too...if I was doing ribs up there I'd take it.
There's no need to ruin a cast iron pan. My SIL gave me a rack that was simply a sheet of SS bent into a U with two dozens holes drilled into the top. I think she paid $10 for one. She gave me a very cool pepper corer to go with it.
>> I use a piece of expanded metal. I prop it up on the 4 corners. Works >> great. I also wrap the bacon over the top. When I make the Wolf Turds >> I use sausage inside. You might put the cheese in first, follow up >> with a little piece of sausage and then wrap with bacon over the top.
>>> I use a piece of expanded metal. I prop it up on the 4 corners. >>> Works great. I also wrap the bacon over the top. When I make the >>> Wolf Turds I use sausage inside. You might put the cheese in first, >>> follow up with a little piece of sausage and then wrap with bacon >>> over the top.
> I made a chili grill for myself for only a few bucks, I used a 12" > square of sheet metal, steel, not galvanized and simply drilled a > bunch of 1" holes in it. Made legs out of 1" square tubing, and tack > welded them on. Works great, I can grill 36 stuffed japs all nice and > vertical.
> I stole the idea just a couple of weeks ago from here...
On 28-Jul-2004, "John O" <johno@#no^spam&heathkit.com> wrote:
> I plan to do some wolf turds this weekend for the in-laws, at their place in > Northern Michigan. I did a test run last night, stuffed two pickled > jalepenos with cheese and wrapped them in bacon. Baked them in a toaster > oven. (more elaborate stuffing in a couple days...)
> I used toothpicks to keep them upright, but one of them just didn't want to > stay at attention. Part of the cheese leaked out, not a big deal since that > leaked cheese made a nice little snack as I waited for the buggers to cool > down. They were really good.
> Aside from those special gizmos made for this task, how do I keep the > stuffing inside the peppers? Is it a matter of wrapping the bacon over the > top snug enough to serve as a lid? More toothpicks? ???
> -John O
Get out your cast iron skillet or dutch oven and put some rock salt or water softener salt in it. Plant your turds in that salt. You can check what mine looked like on ABF if its still there or I can repost. (brick162.jpg)
-- M&M ("When You're Over The Hill You Pick Up Speed")
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> There's no need to ruin a cast iron pan. My SIL gave me a rack that was simply a > sheet of SS bent into a U with two dozens holes drilled into the top. I think > she paid $10 for one. She gave me a very cool pepper corer to go with it.
FWIW, that pan is just holding a box down on the basement floor. Some day my kids/grandkids will find it with holes and wonder what the hell that nutcase (me) was doing. And that would be OK. :-)
We were traveling light, and I ended up just cooking them on the grill. They were great, the three of us brave enough to eat them were impressed. I'll be making these again.
