Chef Juke > wrote:
> Jim you out there?
>
> You made some great stuffed, smoked Jalapenos when I was down your
> way. As I recall they were stuffed with some kinda cheese and wrapped
> in bacon....
>
> That about right?
>
> If so, what kinda cheese didja use?

I ain't big and I ain't Jim, so I ain't the one and only BigJim, but I
found these in my archives, if they're any help:

Bigwheel's Cowtown Wolf Turds

appetizers

jalapeno peppers
thin sliced pork loin(we use fresh; ground hot link sausage)
bacon strips
soy sauce
lemon pepper
toothpicks

Marinate pork loin in soy sauce.
Cut peppers but leave attached.
Remove seeds and veins if necessary.
Stuff peppers with pork loin.
Wrap with bacon strips.
Use toothpicks to hold together.
Dust with lemon pepper.
Grill, smoke, or bake till done.

Use Habenero peppers and call them Dragon Turds.
Removal of seeds and vein to taste.
Smoky bacon is good
Can use ground pork in place of loin.
Seasonings can be adjusted.
These are very good.
Don't eat any hotter than your normal heat tolerance.

Basic Jalapeno Pepper Preparation

(Say that 5 times real fast!)

When selecting your jalapenos at the store go for
the big ones. It makes fixing them easier, and
there's more to eat later! Here's where you put on
the rubber gloves if your have real sensitive skin.
Cut the tops off the jalapenos and set them in the
Chile Grill. Do all of them. Then using an apple
corer/parer carefully remove the seeds. If you
don't want any surprises later make sure you get
them all.

Stuff Em!

Now comes the fun part, actually this part starts
at the store, stuff something in `em! As you're
wandering down the aisle in the store, let your
imagination go wild with ideas of what to put in
your little creations. Every thing from the plain;
cheese, refried beans, cream cheese, sausage, to
the more differenter; shrimp, crab, smoked oysters,
pickled baby corns, somebody might even like peanut
butter! Anyway, put a little salt in the peppers,
stuff them with something and put a toothpick
through them and set them back in the Chile Grill.
The toothpick is important because even the biggest
jalapeno will fall through when it gets done
enough. Some people top them off with a quarter
slice of bacon and the toothpick keeps it on. One
thing about using the bacon is when its done, the
peppers are done.

Cooking

Put the Chile Grill in your bbq pit or oven at
about 350 degrees, if you cook them at a higher
temp it will boil out the stuffing's with high
water content. Takes about an hour if you want the
peppers to lose all their heat. 30 to 45 min. if
you want some kick. If you put the Chile Grill on
your bbq pit be sure you have indirect heat or the
bottoms will burn before the tops are done.

Enjoy!

--
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