BBQ MY WAY: Feel a feverishness with smoked jalapeno peppers poppers

November 4, 2017 - bbq set

I​ ​can’t​ ​tell​ ​you​ ​how​ ​many​ ​positive​ ​comments​ ​I​ ​received​ ​from​ ​last​ ​week’s​ ​column. Thanks​ ​for​ ​the kind​ ​words.​ And​ ​fellow​ ​members​ ​of​ ​“Colts​ ​Nation,”​ ​unfortunately​ ​the​ ​last​ ​bit​ ​of​ ​hope​ ​for​ ​a somewhat​ ​competitive​ ​remainder​ ​of​ ​the​ ​season​ ​was​ ​abruptly​ ​wiped​ ​out​ ​as​ ​Andrew​ ​Luck​ ​decides to​ ​shut​ ​it​ ​down​ ​for​ ​the​ ​remainder​ ​of​ ​the​ ​season.​ Oh​ ​well,​ ​more​ ​cheap​ ​tickets!

And​ ​now​ ​some​ ​good​ ​food!​ I​ ​have​ ​a​ ​client​ ​who​ ​loves​ ​to​ ​grow​ ​vegetables​ ​and​ ​sometimes​ ​we​ ​are the​ ​beneficiary​ ​of​ ​the​ ​bounty.​ He​ ​dropped​ ​off​ ​a​ ​big​ ​bag​ ​of​ ​peppers​ ​a​ ​couple​ ​weeks​ ​back,​ ​so​ ​I decided​ ​to​ ​make​ ​some​ ​smoked​ ​pepper​ ​poppers,​ ​but​ ​with​ ​a​ ​twist,​ ​smoked​ ​pulled​ ​pork.​ ​Liz​ ​was going​ ​to​ ​fix​ ​some​ ​traditional​ ​poppers​ ​in​ ​the​ ​oven,​ ​but​ ​we​ ​decided​ ​instead​ ​to​ ​go​ ​“all​ ​in”​ ​on​ ​the smoked​ ​peppers.

Ingredients

Bacon

15​ ​Jalapeno​ ​peppers

3⁄4​ ​cup​ ​cream​ ​cheese​ ​(room​ ​temperature) 1​ ​cup​ ​shredded​ ​sharp​ ​cheddar​ ​cheese

1​ ​cup​ ​smoked​ ​pulled​ ​pork

First​ ​of​ ​all,​ ​get​ ​some​ ​latex​ ​cooking​ ​gloves​ ​as​ ​you​ ​will​ ​be​ ​handling​ ​some​ ​spicy​ ​stuff.​ ​​Cut​ ​each pepper​ ​in​ ​half​ ​lengthwise​ ​making​ ​sure​ ​to​ ​keep​ ​each​ ​pepper​ ​together​ ​so​ ​they​ ​fit​ ​back​ ​together perfectly.​ ​​We​ ​weren’t​ ​sure​ ​how​ ​spicy​ ​these​ ​peppers​ ​would​ ​be​ ​so​ ​we​ ​took​ ​a​ ​small​ ​spoon​ ​and scooped​ ​out​ ​all​ ​the​ ​membrane​ ​and​ ​seeds.​ ​​​These​ ​turned​ ​out​ ​not​ ​to​ ​be​ ​spicy​ ​so​ ​in​ ​hindsight,​ ​we would​ ​have​ ​left​ ​a​ ​few​ ​seeds​ ​in.​ ​​The​ ​more​ ​seeds​ ​you​ ​leave​ ​in​ ​the​ ​spicier​ ​your​ ​poppers​ ​will​ ​be. But,​ ​you​ ​definitely​ ​need​ ​to​ ​make​ ​room​ ​for​ ​the​ ​cheese​ ​and​ ​pork.

In​ ​a​ ​bowl​ ​combine​ ​the​ ​cheddar​ ​cheese​ ​and​ ​the​ ​cream​ ​cheese.​ ​​Thoroughly​ ​mix.​ ​​ ​Fill​ ​one​ ​half​ ​of each​ ​pepper​ ​with​ ​the​ ​cheese​ ​mixture.​ ​In​ ​the​ ​other​ ​half​ ​of​ ​the​ ​pepper,​ ​fill​ ​with​ ​smoked​ ​pulled pork.​ ​​ ​Take​ ​a​ ​slice​ ​of​ ​bacon​ ​and​ ​slice​ ​it​ ​in​ ​half​ ​lengthwise.​ ​Put​ ​the​ ​pepper​ ​back​ ​together​ ​and wrap​ ​with​ ​the​ ​1⁄2​ ​slice​ ​of​ ​bacon.​ We​ ​secured​ ​with​ ​a​ ​toothpick,​ ​but​ ​you​ ​don’t​ ​necessarily​ ​need​ ​to do​ ​that.

Set​ ​up​ ​the​ ​grill​ ​with​ ​indirect​ ​heat,​ ​meaning​ ​your​ ​hot​ ​coals​ ​are​ ​on​ ​one​ ​side​ ​of​ ​the​ ​grill.​ Place​ ​the peppers​ ​on​ ​the​ ​side​ ​of​ ​the​ ​grill​ ​that​ ​is​ ​opposite​ ​the​ ​hot​ ​coals.​ Make​ ​sure​ ​you​ ​place​ ​the​ ​peppers on​ ​the​ ​grill​ ​with​ ​the​ ​incision​ ​horizontal​ ​to​ ​the​ ​grill.​ This​ ​will​ ​minimize​ ​cheese​ ​coming​ ​out​ ​as​ ​the peppers​ ​heat​ ​up.​ Add​ ​your​ ​favorite​ ​wood​ ​chips.​ We​ ​used​ ​hickory​ ​chips​ ​this​ ​time.​ ​​ ​Place​ ​the​ ​lid on​ ​the​ ​grill​ ​with​ ​the​ ​vents​ ​50 percent ​open​ ​and​ ​with​ ​the​ ​lid​ ​vent​ ​directly​ ​over​ ​the​ ​peppers.​ I​ ​smoked these​ ​poppers​ ​for​ ​45​ ​minutes​ ​or​ ​so. The​ ​time​ ​depends​ ​on​ ​the​ ​heat.​ You​ ​can​ ​tell​ ​when​ ​they​ ​are done​ ​because​ ​the​ ​bacon​ ​will​ ​be​ ​cooked​ ​and​ ​the​ ​peppers​ ​start​ ​to​ ​wrinkle.​ Liz​ ​wasn’t​ ​sure​ ​if​ ​she would​ ​like​ ​the​ ​smoked​ ​pork​ ​in​ ​the​ ​poppers,​ ​but​ ​she​ ​loved​ ​them!​ Give​ ​these​ ​a​ ​try.​ Until​ ​next week!

— Dave​ ​Lobeck​ ​is​ ​an​ ​Edward​ ​Jones​ ​Financial​ ​Advisor​ ​in​ ​Jeffersonville​ ​by​ ​day​ ​and​ ​a​ ​BBQ enthusiast​ ​on​ ​nights​ ​and​ ​weekends.​ ​Liz​ ​is​ ​his​ ​wife.​ ​You​ ​can​ ​contact​ ​Dave​ ​with​ ​your​ ​BBQ, cooking​ ​or​ ​grilling​ ​questions​ ​at​ ​davelobeck@gmail.com.​ ​You​ ​can​ ​also​ ​visit​ ​their​ ​YouTube channel​ ​at​ ​​www.YouTube.com/BBQMyWay​.

source ⦿ http://www.newsandtribune.com/news/local_news/bbq-my-way-feel-the-heat-with-smoked-jalapeno-pepper/article_f1f296f2-c0ce-11e7-afa8-6bfa9982eb03.html

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