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.
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 firstname.lastname@example.org. You can also visit their YouTube channel at www.YouTube.com/BBQMyWay.