jalepenos

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jalepenos

Postby oddsocks » 23 Jul 2011, 09:28

morning all,

tesco have got 600g brined jalepenos half price at 89p right now. i'm getting a few.
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Re: jalepenos

Postby dronfield BBQ Ranch » 23 Jul 2011, 10:26

good post pal, was going to asda but will call tesco.

Thanks
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Re: jalepenos

Postby joker smoker » 23 Jul 2011, 13:26

brined whole japs work better than fresh for ABTs and armadillo eggs
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Re: jalepenos

Postby oddsocks » 23 Jul 2011, 22:28

i've made a bunch of armadillos tonight, used fresh from the asian supermarket (can't argue at £2 for nearly a carrier bag of jalapenos) all but one split the sauasage casing and leaked cheese everywhere.

i'll try again using pliable brined (hey, i've got a few hundred to play with now)
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Re: jalepenos

Postby Ady » 24 Jul 2011, 10:22

Trying these today, any tips on preventing them from splitting & loosing cheese?
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Re: jalepenos

Postby BBQFanatic » 24 Jul 2011, 10:36

DrSweetsmoke wrote:Go light on the stuffing and keep the pork heavy/thick.
Refrigerate before cooking.


The binding agent for the pork mix is also useful (ie egg - or a starch product, enough to keep it together, but not to alter the flavour), then like the Doc says - in the fridge.

You can also take a big syringe, take the needle off, and use this to inject the cream cheese in as it means the Jalapenos dont have as big a hole.
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Re: jalepenos

Postby oddsocks » 24 Jul 2011, 11:01

DrSweetsmoke wrote:Excellent!! That's how I buy them around here. The price is so cheap I always buy far more then I need. :lol:



yeah, i got a bit carried away. told the wife i was going to pop in for 'a dozen or so', came out with a massive bag of them, a watermelon, a tub of tamarind paste and a few mangoes. :lol:
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Re: jalepenos

Postby Ady » 24 Jul 2011, 15:54

BBQFanatic wrote:
DrSweetsmoke wrote:Go light on the stuffing and keep the pork heavy/thick.
Refrigerate before cooking.


The binding agent for the pork mix is also useful (ie egg - or a starch product, enough to keep it together, but not to alter the flavour), then like the Doc says - in the fridge.

You can also take a big syringe, take the needle off, and use this to inject the cream cheese in as it means the Jalapenos dont have as big a hole.


Some lessons learned..
1) Ohhh, sausage meat huh? Oops, I've used mince meat.
2) Although I was bright enough to ask for advice, I did all my prep before coming back and reading replies, no egg / starch and pretty thin walled :D

So, abt's / armadillo eggs wrapped in beef instead of bacon or sausage.. ummm

Buffalo Eggs anyone? or maybe I can tempt you with an Armadillo Turd?
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Re: jalepenos

Postby oddsocks » 24 Jul 2011, 18:33

ady - i for one am really looking forward to hearing how this went. why wouldn't it work?, buffalo eggs. you've named a dish dude
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Re: jalepenos

Postby oddsocks » 24 Jul 2011, 18:34

oddsocks wrote:ady - i for one am really looking forward to hearing how this went. why wouldn't it work?, buffalo eggs. you've named a dish dude



apart from the no binding and thin walls of course. what could go wrong?
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