Hickory Smoked Jalapeno Poppers

Photo: Ken & Patti Fisher

Ingredients

15 to 30 of the larger size peppers (red ones are easiest to stuff)

Minced garlic

Your favorite grated cheese

1 pound pepper bacon

Toothpicks

Preparation

Slice the pepper open end to end and remove seeds.

Be careful not to tear the pepper.

Spoon in the minced garlic and all the cheese you can and still close the pepper.

If you squeeze the pepper end to end it opens up for easy work.

Wrap it tight with the bacon and secure with a toothpick.

Preparing Grill:

Preheat your grill to medium heat (350). Add your wet hickory chips to the fire and oil the cooking grate.

You’ll want to use a cooking grate with small holes that sets on your grills large grate.) A cooking spray is easiest for this.

Note: you can add your hickory directly to the great or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Tools

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About

I just made 6 this time, but if you have friends coming over you better make a big platter of them.
There are never any leftovers. Usually they don’t have room left for the entrée.
Place them on the grill and they will be ready when you can see that the bacon is done to your taste.

Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to your taste.
Take it and run with it….

Enjoy,

Ken & Patti