Smoked Stuffed Chile Poppers Food

FOX BROS. BAR-B-Q SMOKED PORK JALAPENO POPPERS

Steps:

• Bring a few inches of canola oil to 350 degrees F in a deep pot.
• Trim the tops from the jalapenos, then fry until blistered and soft, 5 to 8 minutes. Cut in half and remove seeds and membranes. (Keep oil warm.)
• Mix the cream cheese and Cheddar Jack together in a bowl.
• Open a jalapeno half and spread some Chopped Pork along the bottom of the jalapeno, making a 1/4- to 1/2-inch layer. Spread the cheese mixture along the top of the pork mixture. Repeat until all jalapeno poppers are prepped.
• Beat the eggs in a bowl. Add the flour to a second bowl. Add the breadcrumbs to a third.
• Roll the stuffed jalapeno in the flour first, then submerge it in the egg, then move to coat in the breadcrumbs. Set on a rack. Repeat until all jalapenos are breaded, then repeat the breading process one more time on all jalapenos.
• Bring frying oil back to 350 degrees F.
• Fry poppers until golden brown. Remove to a rack to dry. Serve with ranch dressing or your favorite dipping sauce.
• Preheat a smoker to 225 degrees F.
• Stir together the paprika, salt, chili powder, garlic powder, onion powder and pepper in a bowl. (See Cook's Note.)
• Season the pork butt liberally with the dry rub (save the remainder for another use). Place on smoker and let smoke, adding wood chips as necessary to provide smoke, until the internal temperature registers 200 degrees F, 10 to 12 hours. Let rest for 2 hours, then chop.

SMOKED STUFFED CHILE POPPERS

Steps:

• 1. To make the popper filling, combine the cheeses in a medium-size bowl and stir them together with a fork. Put the cheese mixture in a gallon-size zipper-top plastic bag and cut a small hole in one corner of the bag. Squeeze each jalapeño full of the cheese mixture. Place the cheese-filled jalapeños in the egg carton. Push a pecan half into each pepper. Wrap a half strip of bacon around each jalapeño and secure with a toothpick.
• 2. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high.
• 3. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the jalapeños on the indirect side of the grill. When the smoke starts to rise, close the lid.
• 4. Smoke the peppers at 350°F for 1 hour and 15 minutes until the bacon is cooked and the jalapeño have a smoky aroma.

GRILLED STUFFED JALAPENO CHILES WITH GRILLED RED PEPPER-TOMATO SAUCE

Steps:

• Heat grill to medium.
• Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
• Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos.
• Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.