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Jalapeno Poppers

apollo140140apollo140140 Posts: 74
edited 6:20AM in EggHead Forum
Tried to make the Jalapeno Poppers that are seen on the BGE Dvd that comes with the egg. They were easy enough to make, but I cooked them indirect with the BGE Plate Setter, and the bacon grease dripped onto the Plate setter and then started on fire.

This burned all the poppers and then caused my gasket to fall off, and also burn up.

Any suggestions on how to avoid this in the future.


  • Neil GunnNeil Gunn Posts: 81
    Use a drip pan.
  • stevesailsstevesails Posts: 990
    i just use hdaf (heavy duty aluminum foil) and make a home made drip pan roll it up and throw away.

    yea, i have a $1000 grill, and wont buy a $2 aluminum drip pan.
    XL   Walled Lake, MI

  • bubba timbubba tim Posts: 3,216
    Yep, lower temp and use a drip pan covered with foil.
    Did you make poppers or ABTs?
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • I would agree with the others and go down to 325 and use a drip pan
  • I cook mine direct, problem solved.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • WessBWessB Posts: 6,937
    Are you talking about "ABT's" or jalapeno poppers, which by my definition poppers are breaded...I honestly haven't watched that DVD in a long time...but did the dvd recommend cooking over a plate setter with no drip or other protection.....if I cook anything that may drip grease over my plate setter I cover it with foil at least, the thing is porous and it will take you a good hour to burn all that grease off the next time you want to use it..
  • SmokinbSmokinb Posts: 103
    I always use a drip pan but think some crinkled tin foil on the plate setter would work, and be cheaper than actual tin pans. I love me some poppers! My definition of a popper is any cheese filled pepper.and I like the slow smoked flavor of indirect cook.
  • davehempdavehemp Posts: 109
    You didn't say how high of fire you sounds like you had the bottom vent wide open and daisy wheel the same...I did ABT's tonight direct, 2" raised grid, at 325-350 dome - lots of dripping bacon grease but no flames, and I've done them with platesetter naked(no foil B) ) at 350-375 with no flame-ups ever.
    Most of us that have ever cooked a nice pizza pie feel your pain about the melted gasket - but you shouldn't be causing that kind of damage with ABT's...
  • BordelloBordello Posts: 5,926
    I use a $2 drip pan for the shape but line it with foil and then only toss the foil. :whistle:

  • BordelloBordello Posts: 5,926
    Hi Faith,
    I have never tried mine direct, did you use a raised grid???

  • stevesailsstevesails Posts: 990
    now theres a plan
    XL   Walled Lake, MI

  • thanks for the suggestions. Cooked them at just over 400 hundred the first time. So probably a little hot.

    Not sure if they were poppers or ABT's I guess.

    Jalapeno's gutted and cut in half then filled with cream cheese and taco meat mixture and wrapped in bacon.
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