For the "Let's Take Sides Challenge! " I decided to try Gouda and Jalapeno stuffed tater bombs to go with a maple/sriracha glazed ham.
Most of the ingredients.
I used an apple corer to make a hole completely through the potatoes and stuffed them with jalapenos stuffed with Gouda cheese and wrapped the spuds in bacon. ( Some of the smaller yukon golds I stuffed with a dragon cayenne pepper inside the jalapenos but they were scarfed down before I could get a photo.) Added some olive oil, salt and pepper and wrapped them in foil. While the ham was getting pretty on ole smokey I put the tater bombs on Jr. at 325-350 for around 40 mins.
I hate to waste the residual cool down heat of ole smokey so I put a couple of the large tater bombs on her after the ham was done.
So what do you do with some fresh homemade thin sliced maple bacon? Well a few years ago (2013) I saw someone (goes by Oldyote) make something he dubbed an “Atomic Raspberry”.
I was intrigued by it and have always wanted to try making them. I even made up a Smoked Jalepeño Bacon Cream Cheese Pie w/ Raspberry Chipotle Topping to try and mimic them.
Today I tried to recreate them. Here are most of my ingredients.
I drizzled hot sauce into the bowl. I then put 5 of the 1 oz. packages of cream cheese, 2 tbsp. of pepper jelly, 2 tsp. of raspberry jam and approximately 18 raspberries in the bowl.
and gave it a thorough mixing.
I put this in the fridge to rest a while. Now I cleaned out 6 large jalapeños of all the seeds.
I put the filling into a zip-loc bag and cut the tip off to fill my jalapeños. (Tip: When you cut that tip off be ready to fill the jalapeños as the filling will immediately start oozing out)
After filling the jalapeños I place some raspberries in also. (Tip: Do not over fill the jalapeños with filling or when you do this the filling will ooze out all over the place. Don't ask me how I know this. )
Now I wrap them with some homemade bacon. (Toothpicks as required)
I put these in the fridge and went out and got my kamado going. Direct / in-direct with the upper racks in. I let it get up to 325 degrees and then put the jalapeños on the direct side for 10 minutes.
I then moved them over to the in-direct side for 25 minutes.
While this was cooking I made up some raspberry BBQ sauce.
At the 20 minute marks I basted them with the raspberry BBQ sauce