Wondering if anyone has done these. We had them from a caterer at a function last week and they were phenomenal. I want to try them. I have looked at several recipes and the main difference is the smoke time and temp. It ranges from 60 - 80 mins at 225 to 300F (the max for my AQ), and I want the bacon pretty crisp. Any tips would be appreciated. BTW, based on my one experience, these are worth it!
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Jay, I've made Moink many times in my AQ following a recipe from Cookshack. It was up to 2 hours at 225. Bacon was cooked but it's been a while for me to say it was crisp. I think thin cut bacon could be the answer. I also follow some of the recipes and tips from Meat Church BBQ and he has some videos on what you are looking for and those are cooked at 275. There is also a recipe for smoked cream cheese that makes for a tasty spread I've tried, and everyone liked.
Wow, you've stumped me. I have no idea what "moink" is and Google isn't very specific. Guess I'm deficient on the current terminology. However, your leads to more info are appreciated! I'll be following up and (hopefully) posting pics. Thanks!
Can't seem to find the link I watched to make these. I'm sure it was from Stuart or Bill Vice. Moink was Moo & Oink in the video. Beef meatballs wrapped in bacon. Meatballs are rolled in your favorite rub, wrapped in bacon. They go pretty quick when you bring them out.
Jay: There was a recipe for cream cheese and crab stuffed Jalapeno Poppers on the old web site. I have it here if you want it. One thing about doing these and getting crisp bacon is you have to cheat. Start the bacon in the oven or microwave before you wrap the pepper in it. I have also done bacon wrapped avocado that is real good.
Thanks Mike! For my first try, I'm going to cheat even worse than you suggest - I found pre-made cream cheese stuffed and bacon wrapped jalapenos at Sam's Club this week. I thought for a first try on time and temp, why not? I think I'll try 300F (max on my AQ) and see what happens. Some recipes I saw recommend broiling at the end to crisp the bacon. I'll post what happens.
Jay: Here is one recipe that is done on the grill: Smoked Atomic Buffalo Turd Jalapeno Poppers (aka - A.B.T.) (theblackpeppercorn.com) . This recipe is from Cookshack and uses crab in the cream cheese stuffing. I make them with the imitation Krab because the Wife is allergic to shell fish. SMOKED STUFFED JALAPENO PEPPERS - Cookshack BBQ .
Yeah, I saw that CS recipe Mike. I'd stay away from crab, not the flavor I'm looking for, but I think the general idea is good. I'll see what happens at 300f for around an hour, maybe less if the jalapenos get too soft, then I'll decide if I need to crisp up the bacon. I love experimenting as long as no non-family guests are the guinea pigs!
Jay: Making these with the little multicolored sweet peppers is really good also.
Jay. I’ve made these many times tailgating. If your going to wrap them with bacon, use precooked bacon from Costco. However, I’ve refined my recipe to make it easier. I core the peppers, then mix a bag of taco seasoned cheese and a bag of bacon bits from the salad aisle, stuff the peppers and smoke at about 200-225° for a couple of hours. Deelish and the bacon won’t over or under cook.
Mike - Oh, but we're after the heat, always! But good idea for guests who aren't. A mix might be the ticket in that case.
a1sooner, another option. Thanks!
ohhh I started drooling
You really have confused me. I've never heard the word "moink" before, and Google's definition isn't particularly clear. I dunno, I just don't seem to keep up with the lingo these days. Yet, I value the resources you've provided for me to learn more. I'll report back and (hopefully) include some photos. Thanks!