Good Morning Dubbers! It's Rutgers week, which usually means the starters would be out before halftime, because, well, Rutgers is NORMALLY a dumpster fire...but it's 2021 and this isn't the same old Rutgers of years past. Schiano has the knights playing good ball, and his team gave those weasels up north a run for their money last week (arguably should have won).
We get Stroud back, our much maligned defense has shown some improvement, and oh yea, we have Treyvon...so we should win this game comfortably...if not, and if Stroud struggles, we will see more of this by the fanbase:
With that being said, let's hope the slobs feast on an overmatched (atleast on paper) DL and Treyvon rips off another 200+ yard performance, while our DL wreaks havoc in their backfield...I can't take another "4th quarter game in doubt vs. an opponent we should beat by 50" afternoon...the Tressel years took too many years off our lives to live through that again. I am going with a classic treat this weekend:
Smoked Jalapeno Poppers
Ingredients
- 10 jalapeno peppers
- 8 oz. cream cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded monterey jack cheese
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- Salt and pepper to taste
- 2 lbs. of bacon ( looking for around 20 slices of bacon, 1 slice for each half pepper)
Instructions
- Heat your smoker to 275 - 300 degrees F.
- Slice the jalapeno peppers in half lengthwise, scooping out the insides with a spoon.
- Add the cream cheese, cheddar cheese, monterey cheese, paprika, garlic powder, salt and pepper to a bowl and mix well.
- Fill each jalapeno pepper half with the spicy cheese mixture.
- Wrap each stuffed jalapeno boat with a slice of bacon. Pierce with toothpicks to hold the bacon in place.
- Sprinkle the poppers with extra paprika or red pepper flakes if you desire, and smoke them for 60-80 minutes, until the peppers soften and the bacon is starting to crisp.
- Remove from heat, cool slightly, and serve.
Pro Tip #1 - I plan on using some bourbon barrel wood chips I found here whiskeybarrelsmoke.com, but use your own preference.
Pro Tip #2 – Fry up the leftover bacon and eat while these are cooking OR chop up and mix in with the cheese stuffing for extra baconess.
Pro Tip #3 – If you don’t have a smoker, you can easily use a grill or oven, same temperate range but check at 45 minutes…cook until bacon is at your preferred crispness. If you want extra crispy, put them under the broiler.
Washing this down with some of God's nectar - the lattes.
Enjoy, and Go Bucks!
