Went to a pool party Saturday and my buddy brought these. Best I've had. He said follow the recipe exactly.

Texas twinkies by Meat Church

Solid technique. I blister mine up in cast iron then cover for about 20 minutes to soften before cutting and stuffing. I also toss my bacon in Sous Vide at 147 overnight the night before.

When I was growing up the stuffed peppers we typically found were pickled jalapenos stuffed with sausage, then deep fried. I need to try these with a pickled jap instead of fresh. I'd probably need to do a good pre-cook on the bacon like Fido's sous vide technique.

I've also done these using leftover shredded birria meat. It was good but the flavor was muted by everything else going on with the twinkies.

Rarely do I not eat Texas Twinkies when I visit Hutchins. They're sneaky though because of the size. I've started skipping them sometimes because I hate when my eyes are bigger than my stomach and I'm full too early digging into the rest of the meats.

Username checks out

I'm digging the pro tip on the technique.

As for the stuffing, your imagination is your limit.

I prefer thin center cut bacon. Have to to see how much that cuts back the time in the smoker.

So these are just run of the mill poppers that instead of cutting the jap in half lengthwise, they fancied them up a bit. Ehh, to each his own but the extra work for the same result just doesn't seem to make any sense to me. If you were deep frying them, then I'd understand the want to have a full pepper versus a half.

I'm a fan of fresh jalapenos over pickled, the crisp texture is far superior to me, and they soften some as you cook and don't oversoften. Flavor is better too, and the heat is a better heat IMO. Thin cut bacon is better than thick, and given a longer smoke or a fast over high heat...fast over high heat. Too long on the smoker and the bacon gets chewy. Stuffing can be anything, and doesn't have to include cream cheese if you don't want (though that is a standard for the most part when I make them). Asadero cheese is a good one to use in lieu of cream cheese for a change of pace.

Schmellba99, I'm a fat boy! Take my word for it, these are incredible.

rlb28 said:

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Schmellba99, I'm a fat boy! Take my word for it, these are incredible.

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I've made and consumed many that are the same or similar. Not bad, don't get me wrong - and I'll stuff my face with them unashamed. Just prefer a little different if I'm putting the effort into making them, no biggie.