Bacon Wrapped Jalapeno Poppers

Crabbie

I am a longtime loyal user of the Egg, but have never tried the above.  I was hoping to get some tips from anyone who has made these before.  I have a rack to use, so I am planning on using whole Jalapenos, with the top cut off and cored, then stuff with cream cheese and wrap with bacon.  My questions are as follows, do you precook the Bacon first or wrap it raw and cook all the same time?  I want the bacon cooked, but not ruin the pepper by cooking too long.  What temperature do you recommend and how long do you cook them?  Should I use the platesetter or cook directly on the grill?  Thanks, I appreciate any feedback on this. 

tazcrash

I've only made them once, came out great, and here was what I did (only technique, not recipe): 

Cut peppers long-wise, Leave stem cap so cream cheese won't fall out. 

de-seed, and de-rib, stuff with filling, wrap in raw bacon (cooked bacon just don't bend that way )

Cooked direct, but raised ~350.

bacon was crisped, and peppers tender.  

Griffin

I've never pre-cooked the bacon. They are pretty forgiving as far as time and temps go. The lower the temp and longer you take to cook them, the more heat you cook out of the pepper (ie not as spicy) at least in my experience. I'd shoot for anywhere from 250-350, depending on what else you have on the grill. Use a placesetter or a raised grate. The bacon will let you know when they are done. Pull them when its as crispy as you want it.

Smoker_Guru

Attached is a recipe I use..

Smoker_Guru

Atomic Buffalo Turds (ABT)<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

 

<?xml:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" /><?xml:namespace prefix = w ns = "urn:schemas-microsoft-com:office:word" />12 Jalapenos (Fresh)
1/2 Lb Sausage, Cooked

1/3 Cup Onion, Finely Diced
1Tbsp Worcestershire Sauce
2 Cup Finely Shredded Cheese (Whatever You Like)

3 Oz Cream Cheese

1 Egg

1 Tsp Old Bay Seasoning

Salt & Pepper to Taste

1/4 Cup Parmesan Cheese
1/4 Cup Canned Seasoned Bread Crumbs

Core the Jap with an apple corer and rinse out any seeds. Poke a hole in the bottom of the jalapenos with a tooth pick to allow any oil from the bacon or cheese to drain out. It also helps to let air out making them easier to stuff with the jerky gun.

 

Mix all other ingredients except the bacon together, stuff peppers. Place 1/3 piece of bacon on top and secure with a tooth pick.

 

Grill / bake @ 350° for about 40 minutes for spicy or 60 minutes for milder. Or put them in the smoker for about 3 Hours at 210° - 225°.

 

Note : It’s best to use a beef jerky gun to fill the jalapenos. Everything has to be chopped or diced small enough to go through the Stuffing tube of the jerky gun.

Crabbie

Thanks everyone for the tips.  What do you use to raise the grate if you aren't using the platesetter?

Griffin

If you don't have an adjustable rig or a grate extender, you can use something as simple as 3 beer/soda cans or 3 paver blocks. Some have built ones using nuts and bolts.

smokesniffer

Go for it, they are great. Going to do some of these during hockey play offs.

tazcrash

i still wanted some direct fire, but not that too close to the flame for dripping bacon fat. 

It was a first attempt, next time will be indirect.

Eggbertsdad

If you don't have an adjustable rig or a grate extender, you can use something as simple as 3 beer/soda cans or 3 paver blocks. Some have built ones using nuts and bolts.

I use 3 brick pavers I picked up for about $0.35 each. It is a  little unstable, though. I may try the nuts and bolts method.

twlangan

I use 3 brick pavers I picked up for about $0.35 each. It is a  little unstable, though. I may try the nuts and bolts method.

I did an improvised raised grate for spatchcock chicken yesterday. Placed three firebricks that I happen to have laying around on their sides on top of the firebox ring and placed my grate on them. I agree with you - not very stable. Had to be careful working with the food so the bricks wouldn't fall in and the grate liked to slide around a bit. Been running ideas through my giant sixth grade educated brain on how to stabilize the setup. Perhaps drilling a hole through the center of each of the bricks with a masonry bit and welding up a three spoke dealy out of redi-rod to hold them in place. Next issue would then be figuring out how to keep the grate from sliding around. I know I could buy some accessories for raised grate, but I'm kinda cheap and don't have any money left after buying the Egg!  

Kevin_in_Tyrone

twlangan:

You need two grids. Put the firebricks between the grids.

mike5906

This is how I make mine.  

Video: How to make Bacon Wrapped Jalapeños on the Big Green Egg

I probably cook them two or three times a week.  Sometimes I'll make just two with something else I am cooking.  Sometimes I'll make a dozen or more.  I love them! :-)

duck_hunter

Griffin said:

If you don't have an adjustable rig or a grate extender, you can use something as simple as 3 beer/soda cans or 3 paver blocks. Some have built ones using nuts and bolts.

how does egged beer taste?  )

Mickey

400 direct and raised. I mix goat cheese and cream cheese.