Jalapeno Poppers with Sriracha and Bacon – Capela’s Jalapeno Poppers Stuffer

Jalapeno Poppers with Sriracha and Bacon – Capela’s Jalapeno Poppers Stuffer

One of the most popular appetizers at any BBQ party is Jalapeno Poppers. Why are these better for they have Sriracha and Bacon? Everything is better with Sriracha and Bacon.

Print Recipe
CourseAppetizer
CuisineAmerican
Keywordbacon poppers, jalapeno poppers, sriracha poppers
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Servings12
Calories155kcal
Cost15

Ingredients

Ingredients

  • 24 Jalapenos
  • 2 8 oz package Cream Cheese
  • 2 package Real Thin Bacon – Cheap
  • 2 cloves Garlic Cloves
  • 4 tbsp Sriracha
  • 1 tsp Salt

Instructions

  • Prepare your work area so that everything you need is in front of you. Make sure you have your rack to hold the peppers, a sharp knife and a coring tool.
  • Take your first pepper and cut off the top.
  • Now take your coring tool and insert into the pepper and slowing turn COUNTER CLOCKWISE. The direction you use to REMOVE a screw. The natural thing to do is turn clockwise but the tool is designed to be turned COUNTER CLOCKWISE Slowly turn the tool till it reaches the bottom of the pepper.
  • Now pull the tool out and the pith (seeds and membrane) will come out. A few seeds might remain but most of the heat is in the membrane so a few seeds are not going to make much of a difference.
  • In the picture you can see how well this coring tool works.
  • Here you can see what your work area will look like when you are down to your last 6 peppers.
  • Now it is time to pull out the food processor. First add two large and peeled garlic cloves. Run processor until garlic is like a paste.
  • Now add two 8 oz packages of cream cheese and one teaspoon of salt and run the processor till the cheese is smooth.
  • Now add four tablespoon of sriracha. Please use your own discretion on the amount based on your tolerance to sriracha. Most people will not think this is to hot but your call.
  • Now run the processor till the color of the cheese is a light orange and the color is consistent.
  • Now the fun part. Get your Capela Jalapeno Poppers Stuffer. Looks like a caulking gun but is design to stuff peppers.
  • Take of the top of the stuffer and now load the cream cheese mixture into the stuffer.
  • This is what it looks like when it is loaded.
  • Insert nozzle into the opening of the pepper and slowing pull the trigger. Take your time for it can easily overfill a pepper.
  • This is what it looks like when filled.
  • Now take that same pepper and using real cheap and thin bacon start wrapping the pepper starting at the top and working yourself down. Leave the last inch unwrapped so it can fit back in the rack.
  • Here is what a peeper should look like when done.
  • Here is all 24 poppers in the rack and ready to be cooked.
  • Preheat oven or pellet grill to 375F and place the rack of poppers in the middle of the cooking are. Now cook for at least 30 minutes. I usually pull them when the bacon looks thoroughly cooked. The rack will keep the peppers upright and will make sure they do not blacken like when you try and cook them on a grill.
  • Here is a fully cooked popper. You will notice that the bacon is pink and not dark. This was cooked on a pellet grill and the same effect that gives ribs a pink smoke ring made the bacon look pink. It was well cooked and even crisp.
  • When I cut the popper in half you can see the cheese does not run and the bacon stays in place. Makes these poppers very easy to eat and they will be the hit of the party.
    Bon Appetit

Video

Nutrition

Serving: 1popper | Calories: 155kcal | Carbohydrates: 15.5g | Protein: 4.3g | Fat: 8.7g | Saturated Fat: 3.1g | Cholesterol: 12mg | Sodium: 508mg | Fiber: 1.2g

Asian Coleslaw – Barbecue Sides

Asian Coleslaw – Barbecue Sides

Asian Coleslaw that goes great with Asian Pulled Pork.
Print Recipe
CourseSide Dish
CuisineAsian
Keywordasian coleslaw, asian pulled pork, coleslaw
Prep Time30 minutes
Sit in Refrigerator1 hour
Total Time1 hour 30 minutes
Servings6
Calories291kcal
Cost3.00

Ingredients

Cooking Ingredients

Instructions

  • On cabbage remove dirty or wilted leaves. Then cut out the stem so the cabbage and sit straight up.
  • Now cut the cabbage in half.
  • Now cut the halves into quarters.
  • With a sharp knife start making thin slices on one of the quarters. Try to keep the slices together so when you are done on the first cut you can turn the quarter 90 degrees and then start making cuts about an inch apart.
  • Keep doing this on each quarter.
  • When all four quarters are cut then out into a large bowl,
  • Now it is time to add the carrots. Here I am using pre sliced ones but by using the same technique you did with the cabbage it is not hard t o do. I;m just lazy. Cut up around one full cup of carrots.
  • Now with food preparation gloved mix the cabbage and carrots together. A lot easier than using salad forks.
  • Now we make the dressing. In a mixing bowl. First put three overfilled tablespoons of mayo.
  • Add one tablespoon of clover honey.
  • One tablespoon of sesame seed oil.
  • One tablespoon of soy sauce.
  • One half a cup of rice vinegar.
  • Mix well and add it to cabbage and carrots.
  • Using fresh food preparation gloves mix everything together in the bowl.
  • Now transfer to the refrigerator and let it sit for one hour. Then serve.

Video

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 28g | Protein: 1.8g | Fat: 19g | Saturated Fat: 3.1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 388mg | Potassium: 246mg | Fiber: 3.6g | Sugar: 23g | Vitamin A: 150IU | Vitamin C: 38mg | Calcium: 50mg | Iron: 0.4mg

Sous Vide Mashed Potatoes – Barbecue Sides

Sous Vide Mashed Potatoes – Barbecue Sides

Mashed potatoes is one of the classic sides for brisket or pulled pork.
Print Recipe
CourseSide Dish
CuisineAmerican
Keywordmashed otatoes, sous vide, sous vide potatoes
Prep Time30 minutes
Cook Time1 hour
Servings6
Calories214kcal

Ingredients

Cooking Ingredients

Instructions

  • Select 5 medium size Yukon Gold potatoes.
  • Slice the potatoes thin and stack the potatoes like poker chips. Will explain later why this is important.
  • Now take 3 garlic cloves and cut of the ends.
  • Now smash the garlic cloves with the side of your knife. Take your time and please be careful. This will make it real easy to peel the outside of the clove.
  • Dice the garlic into very small pieces and put off to the side
  • Now get one stick of un-salted butter.
  • Now lay the potatoes inside the sous vide cooking bag. By taking a stack at a time it makes it very easy to lay the potatoes flat in the bag.
  • Now put the garlic and the stick of butter on top of the potatoes in the middle of the bag. Add one tablespoon of kosher or sea salt into the bag then vacuum seal
  • Set the sous vide circulator cooker to 194F and let it come up to temperature.
  • . Put bag into sous vide bath and cook for one hour.
  • Remove potatoes from bag and put into a round deep dish. Here I am using a 2.5 quart casserole dish.
  • Add a little heavy cream to the potatoes and start mashing the potatoes by hand. Keep adding cream until you get the consistency you want. Do not use an electric beater or the potatoes will become very sticky like glue. The potatoes are going to be extremely soft so this is not hard to do by hand.
  • Season potatoes to your liking and then serve.
  • Bon appetit.

Video

Nutrition

Serving: 1cup | Calories: 214kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 1.7g | Trans Fat: 0.3g | Sodium: 741mg | Potassium: 692mg | Fiber: 3.1g | Sugar: 1.2g | Vitamin A: 400IU | Calcium: 40mg | Iron: 0.7mg