Grilled Jalapeño Poppers Three Ways

[@wallyfdog1]

Tom that was killing. Why I told you in one comment I made I grow my jalapeno. But that trick piping in the filler very cool. My mother baked wedding cake 7 tier cake. That being said I'm probably the only guy they can pipe out roses for a wedding cake. I'm not a chef. I am a Carpenter. You definitely put a new twist on jalapeno poppers. Thank you I learned a lot.

[@AnthonyCram]

Can you pan fry these?

[@Paul-bw6eo]

Yeah man! Just pulled 24 jalapeños off my plants,found Your channel,what timing!Glad I’m a subscribing.🇨🇦👍🇺🇸

[@MisterMagnificent]

Pics or it didnt happen

[@jmvmike]

God bless each and every single person involved with the making of these videos!

[@jackp9589]

Best cooking channel on YT. A couple unique jerky recipes would be awesome.

[@natashaworley5141]

jack p bbq pit boys check them out

[@blakewethington1765]

Hey Tom, love all the videos. Can you make a video on the knife you use. You may have made one like this already but I can’t find it. Thanks

[@kizzillaman8295]

i must say i love your videos im a big BBQ enthusiast, and i never miss an episode! could you do a video were you don't use store bought dry rubs!? Does anyone else agree?

[@danoconnor2081]

I disagree. He uses a lot of the same rubs I use which I like. Though we are in the same neck of the woods. I would bet some day he will have his own rubs and sauces, then we won't know what other ones he likes.

[@progers5019]

All looked terrific, will have to give these a try. Nice job

[@tompuskar4426]

I'll add these to my list of jalapeno popper recipes. Like them all. Thanks for sharing.

[@rneustel388]

I really wanted you to try each and tell us which was your favorite. They look really good!!

[@gabesgarage4522]

Great variety! We here in Texas love us some variety 😂 Thanks for the video! Well done

[@RealSeanithan]

The only thing I do differently is I like to finely mince the pith from the peppers and mix it in with my filling so I can have something that comes close to resembling heat.

[@allthingsbbq]

We appreciate the tip, and thanks for watching!

[@MrMotovader]

Your videos are always Top Notch really enjoy watching them and I love jalapenos great job man.. cheers bud

[@allthingsbbq]

Thanks!

[@HitovMoustache]

Love the content just hope that you give us the ingredients in the rubs for the people that arent able to get them.

[@getoutandgrill]

Love some poppers. Great job and unique ideas.

[@RakeemN]

Another one out the park! Well done

[@MrFabianPeq]

Cabe you make a choice vs prime brisket cook video?

[@allthingsbbq]

Good idea! We'll add that to the list.

[@biffjohnson7107]

These really look fantastic! I’m hoping to make a bunch of these when my jalapeños are ready to harvest. Could I prepare a whole bunch of these and freeze them for later use?

[@cordellschroeder1710]

Nice video. Another great receipe to try. I watch every Tuesday! Id like to see a video on how to cure and smoke maple bacon please!!

[@LassesFoodAndBarbecue]

Very nice trio! Thank you

[@kmathis1253]

My to-try recipes of yours gets longer and longer! Great video and cooking!

[@tylersauer3971]

What kind of charcoal do you use?

[@FrankWoodPhotography]

Love the lack of cheesy background music.

[@Ebolacrash]

ya or some lame guitar solo

[@davidhumphries1733]

Yes

[@blakehayes7236]

i didnt even notice but god yea so do i

[@mrwinky1216]

HEY BRO I GRILLED MINE TOO BUT FOR SOME REASON THEY TOOK A LOT LONGER THEN JUST TEN MINUTES. MAYBE ITS JUST MY SHITTY WEBER'S AIR VENTS BUT THEY STILL TURNED OUT VERY DELICIOUS. THANK YOU VERY MUCH FOR RECIPE AND VIDEO. --- MATTY MARTINEZ

[@rueridge7597]

Got to try Buffalo one. That's brand new to me. Nice job.

[@allthingsbbq]

Let us know what you think!

[@grasscutter1963]

Awe man, thanks for the tip on the pastry bag on a budget.👍

[@expertnmbbusinesses560]

Those are some really good poppers nver thought of trying those ingredients.

[@TheRealHengTime]

Trying to have a cold one with Chef Tom

[@patrickfoster8872]

Love the piping bag tip!

[@eliasbenos]

Really amazing dude!

[@allthingsbbq]

Glad you like it!

[@HondaMan250X]

Yeah, I'm gonna have to stop you right there and subscribe.

[@allthingsbbq]

Thank you!

[@bugsdad3625]

As always, looks awesome!!!

[@billyhenderson1911]

Nice video need more of football food like that good job big dog

[@bengazaway3958]

Love the videos, keep them coming! A suggestion...with hunting season upon us, how about a venison, duck or other game recipe for all us outdoorsmen (and women) who love our smokers!

[@Ron-Swanson]

Can I get the rubs and sauces here in western Canada?

[@djamison9r]

12:30 at night and you have made me very hungry... And to maintain a reasonable weight, I need to wait until the morning to eat... some jalapeno poppers!

[@rickyroberts6207]

Love your content

[@TheMarkjbecker]

We love your video’s! Great ideas...and we are enjoying them with our smoker. Question, do you have any recipes for fish - namely Tuna or Salmon that would work with a smoker?

[@virgiliovillarin8803]

Where’s your restaurant ? Your food looks so goood !!!

[@TexasStyleCuisine]

Nice looking poppers

[@thatonepimp69]

Never thought about incorporating BBQ sauce or rub into my poppers sounds good tho gonna have to try next time 🔥🔥🔥🔥

[@Darksidedoom]

I use a melon baller to scoop out the guts of the jalapeno. I find it makes it so much easier and quicker

[@tm71100]

Nice job sir.

[@factorybear5264]

You're not allowed to say "pros-chew-toe ever again! Other than that, great tutorial my guy! Thank you!!

[@lydiasosa94]

new to your channel. I was looking for a brisket recipe for the oven and came across your channel. I also saw your recipe on jalapeno "poppers". Is there a difference between a bomber and popper? I'm from San Antonio and we call them jalapeno bombers. Just wondering.

[@johnwarren847]

Smoke it!!! To smoke anything on a charcoal grill: Lay down flat a layer of briquettes. Put EVOO on a paper towel that covers all of the briquettes. Light the paper. After 5 minutes put everything (seafood, chicken, beef, sausage) on the grill. Place grate 6 inches above briquettes. Notice that the briquettes have just a small amount of white ash on them but the EVOO is making them smoke. Smoke for 30 minutes for seafood and one hour for meat. Good luck.

[@robertsalazar8895]

Loving it!

[@renattamm]

Congrats on 100K

[@cyoung3313]

Are we able to substitute cheddar cheese for the cream cheese?

[@MHix63]

Pastry bag on a budget. Genius.

[@whippee2]

excellent video. Liked and subscribed!!

[@allthingsbbq]

Thank you!

[@PickledAndFermented]

Hi Tom. Can you do a porchetta on the YS640?

[@robertphillips760]

Tom, do you have any recipes for venison (and/or elk, buffalo, rabbit, turkey, bear, etc) you can prepare on the grill or smoker? I'm sure you've got plenty of subscribers that are outdoor enthusiasts that would be interested. I think a smoked salmon/trout vid might also snag a bunch of "Likes". Anyway....just a thought. Keep up the excellent work.

[@rickross199]

That's some good looking eats right there

[@kevinb7540]

Best Popper recipe ever: Use Chive creme cheese add a small raw shrimp wrap w. bacon About 5 mins before they are done- Sauce them... Sauce recipe: Brown sugar, maple syrup, crushed pecans! Try this on the channel for an episode and let me know!

[@YGHTa92938]

Great camera work!

[@allthingsbbq]

Thanks for watching!

[@windyhicks3319]

Fantastic. Thank you

[@floreswoestenburg9367]

Nice!!

[@Mr_nobody_2246]

Black label maple black pepper thick cut works great

[@stefanskala6696]

Awesom videos how about your version of prime rib

[@Kou901]

What three rubs/seasonings would you recommend to always have on hand?

[@matthewtweedy2293]

Juan Martinez the plowboys yard bird rub is my go to. Along with killer bees honey rub and Lamberts sweet rub o mine.. I never let any of those run out!

[@Kou901]

Matthew Tweedy I'll check those out. Got any favorite sauces as well?

[@matthewtweedy2293]

Juan Martinez blues hog is a good one. I usually try to try and sauce every time I run out. I don't mind sweet baby rays for a commercial store bought sauce. It's also a good base for beginners trying to make sauce. Hope this helps!

[@Kou901]

Matthew Tweedy Thanks a lot for the recommendations!

[@matthewtweedy2293]

Also the whole cattlemans line of seasonings from atbbq.com are all great

[@Y34RZERO]

If you don't have gloves a small spoon works well for scraping out the peppers.

[@ivse9696]

Another nice video 👍- would you like to make a Buckboard Bacon Video?

[@timmartinez135]

** Instant Classic! Love to see you do something with Sous Vide

[@allthingsbbq]

We have a sous vide steak recipe from a couple years back...we don't do much with our machine, but will break it out and do something for you!

[@colbymoore12]

Duck poppers, classic over here in Louisiana

[@mkllove]

Hey Chef Tom, do you remember Biker Billy ? He had a different style popper that you may like... the majority of the filling was cream cheese with some worcestershire and vanilla extract... I know it sounds funny, but a tiny amount of vanilla extract really works well with the bacon and worcestershire sauce. OH, and to save you a LOT of trouble de-seeding them, try this tool : www.jalapenocafe.com/twister.html a "chile twister" allows you to clean out the pith and seeds but still keep the jalapenos whole and easy to fill, with no spillage or leaking while baking.

[@pilbaraboy7241]

Where can we buy the spices you use ?

[@allthingsbbq]

atbbq.com Also, there is a link in the video description for the "full recipe." That recipe has direct links to the products used in the video. Thanks for watching!

[@pilbaraboy7241]

Thanks for the quick reply ! Love your vids

[@pwells1966]

I've made jalapeno poppers many times. Never would have thought to pipe the cream cheese like that. So cool! I've learned so much from your channel and others. So much more info than the Food Network.

[@teardropper2836]

...do the next one very simple... 6 cup Cream chese,3 tablespoon Apricot jam and a Thumb fresh very fine chopped ginger... *thumbs up* ;) best regards from germany

[@ArkansasBadBoy]

Love this video. Why have I not been leaving the stems on my Jalapenos all this time LOL. I do prefer cherry wood/Post Oak combo over hickory but nothing at all wrong with hickory whatsoever :)

[@keepgrinding2797]

What's your favorite beer?

[@robertdalfonsojr.9458]

Great...

[@allthingsbbq]

Thanks so much and thanks for watching!

[@toddblessing9937]

Can you brine a Cornish hen,then inject with some seasoning with a hint of smoke,tyvm allthing bbq

[@ericgalyean9051]

What kind of smoking wood?

[@alexwade8040]

pross juto?

[@tryathleet]

Prosciutto--Italian thin sliced ham.

[@mauimarcus]

Subscribed immediately.

[@allthingsbbq]

That's awesome! Glad to have you on the channel, new videos every Tuesday and Friday. Thanks for watching!

[@mattthomas7043]

"Alright this is ready to pipe". Insert dirty joke here.

[@maci_potato8126]

That's what she said!!!

[@BillM1960]

You didn't try the other two! Well, they all look good anyway.

[@annmcneal7804]

Yum

[@g.florez4326]

MOOOOREE. Love it now chicken wings

[@jucxox]

Wow

[@karenmueller8885]

He has immaculate nails and cuticles. Why did I notice this? I’m not sure....😋

[@2005Pilot]

Karen Mueller cause you are a girl 😉👍

[@Ron-Swanson]

Great recipes thx Tom, I’m gonna stuff some chicken Breast with the these for sure.

[@caleballeman8779]

You should do Kalua pork!

[@davidcornell4463]

How about a type without cheese? Use cooked zucchini and white mushrooms minced together.

[@bgm1911]

wrong channel to watch when you are hungry. LOL

[@imkidspeedy]

ok that is the best.

[@DoofusPics]

Hey Chef Tom, can we be best friends?

[@michaeldean6313]

The cheese cools it down

[@longle956]

Make a Japanese Waygu steak

[@bigmic321]

Hey Chef Tom can you do something with frog legs?

[@brianpreston5206]

If you smoke a jolepena does it easy the heat.

[@jacoblewis2461]

Chef Tom is the bomb.com

[@tomcleveland7973]

Hot Hot Hot!

[@joealderete2149]

just in time for x-mas

[@jeffpearson5581]

I was with you all the way brother until the 9:45 mark at which point you had to apply barbecue sauce to the ABT's. Why? Earlier (2:12) you stated that you where going to keep them simple and pure with cream cheese, cheddar cheese and Plowboys barbecue rub. You can't tell me that the addition of Plowboys barbecue sauce won't mask the great flavors of what you had. I can only surmise that you had to apply one more plug for Plowboys products? Still I love your site and will subscribe.

[@etherealdimension0013]

jeff pearson he definitely said he was gonna add barbeque sauce to them right after keeping it simple with just the filling, dunno if you caught that.

[@etherealdimension0013]

it's still up to you to not add it if you're gonna make it at home honestly.

[@Jdcie]

God Damn Chef Tom, you have such a magnificent beard.

[@douggoldengolden72]

When I went to Bethany college we used to make fun of shockers ha ha

[@zekemontgomery6678]

Spoon dude

[@kellyodonnell5119]

How about some blackened alligator🐊🐊

[@strife01104]

Could you smoke a turkey breast Chef Tom?