Crispy Breaded Poppers
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Thread: Crispy Breaded Poppers

  1. #11
    Senior Member NorCal Smoker's Avatar
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    Wow! Those are killer! Great job Chili. I have to ask...how bad was the clean up job after frying on the griddle?
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  2. #12
    Senior Member Chili Head's Avatar
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    Dunno yet lol. It shouldn't be too bad though. The oil didn't splatter bad when i cooked the poppers. Ill just pour the oil out of the griddle and place the grates back in. I usually run it on high for awhile once a week to burn off stuff.
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  3. #13
    Senior Member Chili Head's Avatar
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    Clean up was a piece of cake. There is this very strong burnt smokey smell in the MAK now from my bone head move explained in another post. Trying to burn that out now before I cook a flank steak soon. May have to use the gasser instead.
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  4. #14
    Touché! Bravissimo! Wunderbar! Excelente!

    Very nicely done Chili! That's a very different and unexpected approach, and I like it!
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  5. #15
    those look outstanding

  6. #16
    Senior Member Rip's Avatar
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    Poppers Rangoon?

    The rules said no time limit....so when I read this challenge it got me thinking about some other cooks I've done in the past...Time to experiment!

    I know the request was for crispy breaded poppers...here we're just going for crispy.

    Most of the ingredients:


    Pretty much my standard popper mix: cream cheese, 4 cheese, Desert Gold, Cuckoo Racha, cayenne, and a dash of Frank's Red Hot. Wrapped with thin slice bacon, cooked on the MAK2 at 275.

    I rolled some of the cooked poppers in egg roll wrappers:


    Then I sliced the remaining poppers into medallions and wrapped in wonton wrappers, as I got better at wrapping I made the medallions bigger:


    Here's how they look pinched up:


    A little egg wash and back on the MAK2 at 325, they browned up nicely.


    Verdict?

    The Egg Roll poppers were tasty and definitely crispy, but not all that visually appealing.

    The real star turned out to be the wonton wraps, very crispy and done in 1 or 2 bites.

    I can see wrapping other foods as well, a chunk of banana and chocolate? (nod to Scooter's famous desert)

    I think next time I will add a dollop of cream cheese to the medallion before wrapping...Poppers Rangoon anyone?
    Last edited by Rip; 11-21-2015 at 10:30 PM. Reason: The usual, can't type
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  7. #17
    Yowza those look good!

    I would NEVER have thought to try wonton wrappers. I will be keeping this in mind. Thanks Rip!
    <><
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    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  8. #18
    Moderator scooter's Avatar
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    That's pretty dang clever Rip! And I disagree, they are very visually appealing to me!!
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  9. #19
    Quote Originally Posted by Chili Head View Post
    Here we go!



    I sliced some of the jalapeños lengthwise and some just got the tops cut off. I wasn't sure which would work better so I did both.
    I stuffed em with cheese, wrapped em in bacon and dusted em with BPS garlic season salt with jalapeño.






    I cooked these just shy of being done and I let them cool.




    Next I heated up some canola oil in the mak griddle. I love the griddle!

    Test run #1


    Turned out not bad!
    I rolled the rest in buttermilk and Panko.




    Everyone into the pool!


    Done! Not too shabby for the first ever pellet grill fried jalapeño poppers!


    Plated with some habanero sauce and sprinkled with cilantro.



    Oh baby cheesy goodness!


    Now for a taste..dipped in habanero sauce of course!



    YES ...they were that good!
    Hey can you please provide recipe method and ingredients list for these images having delicious recipes..??

  10. #20
    Quote Originally Posted by Chili Head View Post
    Here we go!



    I sliced some of the jalapeños lengthwise and some just got the tops cut off. I wasn't sure which would work better so I did both.
    I stuffed em with cheese, wrapped em in bacon and dusted em with BPS garlic season salt with jalapeño.






    I cooked these just shy of being done and I let them cool.




    Next I heated up some canola oil in the mak griddle. I love the griddle!

    Test run #1


    Turned out not bad!
    I rolled the rest in buttermilk and Panko.




    Everyone into the pool!


    Done! Not too shabby for the first ever pellet grill fried jalapeño poppers!


    Plated with some habanero sauce and sprinkled with cilantro.



    Oh baby cheesy goodness!


    Now for a taste..dipped in habanero sauce of course!



    YES ...they were that good!
    All those dishes are perfect for summer break fast and lunch ..And please could you provide the method of preparation??

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