Bacon Wrapped Jalapeno Poppers
Things you'll need:
Jalapenos or sweet bell peppers
Cream cheese
Colby Jack cheese stick
Salt
Pepper
Bacon
BBQ Rub of choice (I used The BBQ Rub from Malcom Reed)
1 chunk of wood, I used Oak
Charcoal
Vortex Weber Accessory
Step 1: Light the grill using the Vortex and quality charcoal and let preheat while you prep.
Step 2: Slice your peppers. You want to cut out a triangle from your stem to the bottom of the pepper, then scoop all of the seeds and spine out. Keep the stems and sides in-tact. The idea is to have a little sliver cut out of the peppers, with high enough walls to keep in all of your ingredients.
Step 4: Slice your cream cheese and cheese sticks into the same size pieces as your peppers.
Step 3: Use your hands to stuff the peppers with cream cheese first.
Step 5: Season your cream cheese. Salt, pepper, etc. will fall off of everything else in this dish so season the cream cheese so it'll stick.
Step 6: Add your cheese stick pieces.
Step 7: Wrap in bacon. Make sure you start and end your bacon strip on the top of the pepper, as it will unravel on the grill if it ends on the grill side.
Step 8: Season bacon. I used The BBQ Rub by Malcolm Reed, but use anything you'd like. A sweet BBQ rub would be really good on this in hindsight.
Step 8: Set up for indirect grilling by placing the peppers on the outside ring of the grill grate
Grilling Tips
If you've read my blog before or follow me on Social Media you know that I am a HUGE fan of the Vortex. This is just one of the many recipes I've been waiting to try using this awesome Weber accessory. As you can see, I have the Vortex screaming hot in the middle of the grill using some B&B Oak Lump Charcoal (Product Review coming soon), with the food on the outside of the grill set up for indirect heat. The Vortex is the King of cooking indirect at very high temperatures. This is how you achieve soft cooked peppers, melty cheese, and crispy bacon at the same time! These poppers were appetizers to some stuffed flank steak, but I'll save that recipe for another time.
Pull the peppers off as you see the bacon get that golden brown color and the cheese has melted. Set on cutting board and let rest for 5 minutes to get the bacon to rest and constrict the peppers, then enjoy!
Comments