MikeLucky
TVWBB Pro
Started with 4 jalapenos, cut in half, seeded and cleaned. Stuffing was cream cheese, shredded cheddar and colby jack, and spice rub. Wrapped in thick cut uncured bacon from the Sprout's meat counter.
I actually put them together last night and put them in the fridge and I feel like they setup nicely because of that.
On the coals direct first.... Full vents open.
Moved indirect when the bacon grease started the flame ups. Stayed indirect for the rest of the cook.
Couldn't decide which one to use for the glazing, so I mixed all 3. Brushed on about 3/4 of the way through.
Done when the edges of the bacon were crispy and the cheese filling was getting golden brown.
Plated and then drizzled with some home mixed ranch... (Hidden Valley powder, Duke's Mayonnaise, Braum's milk)
I'm not even kidding when I say they were damn near transcendent. Wow, they were good. Bacon was crispy on the edges, but the rest of the meat melted in your mouth. By cooking them to the doneness of the bacon, the pepper meat was tender with the slightest hint of a crunch. The glaze was spicy and smokey. I haven't done poppers in a long time and now I will have dreams about these ones. lol. I see these on my menu a lot in the future. They can go on direct first for a few minutes, then go indirect while I'm grilling steaks/chicken/chops. Be patient with them and watch them for the moment when the edges are crispy and the filling is just getting golden brown. It's worth the wait and attention.
I actually put them together last night and put them in the fridge and I feel like they setup nicely because of that.
On the coals direct first.... Full vents open.
Moved indirect when the bacon grease started the flame ups. Stayed indirect for the rest of the cook.
Couldn't decide which one to use for the glazing, so I mixed all 3. Brushed on about 3/4 of the way through.
Done when the edges of the bacon were crispy and the cheese filling was getting golden brown.
Plated and then drizzled with some home mixed ranch... (Hidden Valley powder, Duke's Mayonnaise, Braum's milk)
I'm not even kidding when I say they were damn near transcendent. Wow, they were good. Bacon was crispy on the edges, but the rest of the meat melted in your mouth. By cooking them to the doneness of the bacon, the pepper meat was tender with the slightest hint of a crunch. The glaze was spicy and smokey. I haven't done poppers in a long time and now I will have dreams about these ones. lol. I see these on my menu a lot in the future. They can go on direct first for a few minutes, then go indirect while I'm grilling steaks/chicken/chops. Be patient with them and watch them for the moment when the edges are crispy and the filling is just getting golden brown. It's worth the wait and attention.
![20190509_182620_HDR[1].jpg](https://tvwbb.com/data/attachments/5/5862-007f1fae42cf5f87249cb5a4f680ad35.jpg "20190509_182620_HDR[1].jpg")