Originally posted by DiabloTX
So what are we supposed to do? Put it all in a blender or boil it all and then try to skewer them onto toothpicks?
Start by putting on cellophane or latex gloves. The juices from the jalapenos are very potent and will still be in your skin days after you handle them without gloves.
Using a sharp knife, remove the stem end of the jalapeno. You will notice that the inside of the pepper not only has seeds, but also a membrane (called the vein) that acts as internal support for the pepper. To get to the seeds and vein, slice the pepper lengthwise to the end then remove them. Make sure that you keep track of both sides of the pepper, you will want to mate both sides again after they are stuffed.
Once the insides are clean, you are ready to fill the ABTs with cheese and sausage. Once you have mixed your onion, sugar and cream cheese together into a paste, spread a small amount into each ½ shell of the pepper.
Once you have mixed your onion, sugar and cream cheese together into a paste, spread a small amount into each ½ shell of the pepper.
With the smokies inserted in the ABT’s, sandwich the smokie in between both sides of the pepper and wrap tightly with ½ to 1 full piece of bacon.
After the ABT has been wrapped, place 2 toothpicks through the ABT. Make sure you hit both the pepper and smokie to secure the bacon on the ABT.
Place the ABT’s on a preheated smoker at 250 degrees and cook for approximately 2 hours until done. Don’t worry about the cream cheese coming out of the ABT. The smoke forms a skin that acts as a temporary plug in the pepper.
That help?
