The way I do it is to scrape the peppers but then mix the pith into the cream cheese. You can also season the cream cheese with something like flatiron seasoning.
Not in my experience. Also, if you really want to heat things up, you can use a hotter pepper like a Serrano or habanero and very finely dice it, maybe even use a food processor and mix the whole thing (except the seeds) into the.cream cheese.
I’m easy. Slice pepper length wise, fill with hot sausage first then a layer of cream cheese on top. Wrap in bacon. Smoke until near done, baste with bbq at the end. Down the hatch.
The way I do it is to scrape the peppers but then mix the pith into the cream cheese. You can also season the cream cheese with something like flatiron seasoning.
Does the pith make it bitter at all? I love that idea for the extra heat too.
Not in my experience. Also, if you really want to heat things up, you can use a hotter pepper like a Serrano or habanero and very finely dice it, maybe even use a food processor and mix the whole thing (except the seeds) into the.cream cheese.
I’m easy. Slice pepper length wise, fill with hot sausage first then a layer of cream cheese on top. Wrap in bacon. Smoke until near done, baste with bbq at the end. Down the hatch.
I put smoked ghost pepper powder and Torchbearer Garlic Reaper hot sauce in my cream cheese filling.