Douglas Barber wrote:
> Jalapenos
>
> Cut the stems off.
>
> Then, when you can see how the inner membranes run, slit it right down
> one of those membranes.
>
> Then run your knife - steak or paring knife - around the inside of that
> thing to liberate the inner membranes.
>
> The get ye to a sink, and use a teaspoon to get the rest of the
> membranes and ssed out of these pepper.
>
> Next, chop equal ammounts of the most indigestible burnt ends of your
> last brisket, chopped, and onion (not sweet onion, not from vidalia
> county, we want the geniune article for this purpose). Now take some
> cream cheese heated to about 90 degrees (that would be roonm temp, this
> time a year)....mix it with that chopped brisket and onion with your
> fingers till it feels right for putting into those cleaned-out
> jalanpenos you made....
>
> Stuff 'em, put 'em in a 350 oven for 40 minutes or in your pit for as
> long as it takes....and if ya got hold of a batch of super-hot
> jalapenos, don't blame me!

Oven? Where's your grill/smoker?
Ya also fergot to wrap 'em in bacon.

BOB