SMOKING PEPPER RECIPES

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SMOKED MINI SWEET PEPPER ABT'S (STUFFED SWEET PEPPERS ...



Smoked Mini Sweet Pepper ABT's (Stuffed Sweet Peppers ... image

We often use jalapenos to make smoked stuffed peppers a.k.a ABT's but this recipe milds them down by using colorful sweet peppers instead.

Provided by Jeff Phillips

Prep Time 25 minutes

Cook Time 180 minutes

Number Of Ingredients 6

15-20 (or more) mini sweet peppers
1.5 lbs bacon (thin cut is best)
8 ounces cream cheese
½ cup sharp cheddar (grated)
½ cup cooked ground sausage (chorizo would also work well)
2 TBS Jeff's original rub (or your favorite low-salt barbecue rub)

Steps:

  • Place about ¼ cup of ground sausage into a small to medium skillet and cook it over medium low heat until it is browned through. Place the cooked, crumbled sausage onto a double layer of paper towels to absorb any extra grease and set aside.
  • While the sausage is cooking, cut peppers in half lengthwise to make boats. Each pepper makes 2 boats. Use a spoon, grapefruit spoon, melon baller, etc. to scoop out the seeds and some of the white ribs on the inside. Set the peppers aside and let's make the mixture that we will stuff inside of the boats.
  • Place softened cream cheese, cheddar cheese, cooked sausage and Jeff's original rub or your favorite low salt barbecue rub into a mixing bowl and combine thoroughly. I usually just use my hands but a mixing spoon or even a fork works well if you prefer that.
  • Stuff the cream cheese mixture into each boat level with the top.
  • Wrap a half strip of bacon around each boat. Some people use a toothpick to secure the bacon but I have not found that to be necessary. I like to place the finished peppers on a pan with a rack for easy transport to and from the smoker.
  • Sprinkle Jeff's original rub onto the top of each one to add another layer of delicious flavor.. now they are ready to smoke!
  • Set up your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up. I used pecan wood for smoke. Once the smoker is ready, place the stuffed, bacon wrapped peppers on the grate and let the smoke cook for about 3 hours. Note: if you used a pan with rack, you can place that on the smoker grate instead of laying them on the grate individually.
  • Keep an eye on the peppers and when the bacon starts to crisp up and the peppers are nice and soft, they are ready to eat. Eat a few before you bring them. in because they will vaporize FAST and you may not even get any if you're not careful!

SMOKED BLACK PEPPER BRISKET | GRILL MATES



Smoked Black Pepper Brisket | Grill Mates image

For the best-ever smoked beef brisket, season simply with a bold salt and pepper blend and cook low and slow until melt-in-your-mouth tender. Use expertly crafted Grill Mates® Coarse Black Pepper & Flake Salt House Blend Grilling Seasoning for perfectly seasoned brisket, as well as steaks, burgers and roasts.

Provided by Grill Mates

Prep Time 5 minutes

Cook Time 7 hours 30 minutes

Yield 16

Number Of Ingredients 4

1
1 beef brisket about 5 pounds
1/2 cup Grill Mates Coarse Black Pepper and Flake Salt House Blend
1/2 cup original beef stock

Steps:

  • Rub brisket on all sides with Seasoning. Wrap brisket in plastic wrap and refrigerate overnight.
  • Preheat smoker to 225°F according to manufacturer’s directions, using your favorite hardwood, such as mesquite, pecan or hickory wood.
  • Remove plastic wrap and place brisket in smoker, fat side up, on grate. Smoke brisket 3 to 4 hours, or until internal temperature reaches 175°F and a crisp bark (or crust) forms over surface of meat.
  • Remove brisket from smoker. Place brisket in center of large sheet of heavy duty foil, pulling sides up around meat. Pour beef stock around brisket. Wrap brisket completely to seal in stock. Return wrapped brisket to smoker. Cook at least 1 1/2 hours (up to 3 1/2 hours) longer or until meat is tender and internal temperature reaches about 205°F.
  • Remove brisket from smoker. Open foil slightly to vent; let stand 10 minutes. Close and re-wrap foil. Let brisket stand 30 minutes to allow juices to be reabsorbed.
  • Slice brisket across the grain to serve.
  • Gas Grill Cooking Directions: Prepare brisket as directed above, refrigerating overnight. Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side of grill to medium-high. Turn off burner on other side of grill. Remove plastic wrap and place brisket, fat side up, in large disposable foil pan. Place pan on unlit side of grill. Close grill. (Maintain a grill temperature of 275°F to 300°F by adjusting the lit burner as necessary.) Grill 4 to 5 hours until internal temperature reaches 190°F to 200°F, basting occasionally with pan drippings after first 2 hours of cook time. Remove brisket from grill. Cover pan with foil. Let stand 30 minutes to allow juices to be reabsorbed. Slice and serve warm on rolls with pan juices, sliced red onion and pickled jalapeños, if desired.
  • Test Kitchen Tips: •A good crust, or bark, on the surface of the meat means that both the seasoning and smoke are penetrating the meat and building flavor. The bark will become darker the longer is it exposed to the smoke. If the smoker temperature is too low a crust will not form; about 225°F to 250°F is ideal.•Temperature control is key when smoking brisket. About halfway through cooking, moisture will begin to evaporate from the meat and cause it to cool down. This slows the cooking process and is referred to as “The Stall.” Once enough moisture has evaporated, the crust begins to form, and the temperature of the meat will begin rising again. Maintaining an even smoker temperature will help facilitate cooking and bark formation.

Nutrition Facts : Calories 207 Calories

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