Wow your guests with one of most popular viewing-party foods—jalapeño poppers! Take this favorite to new heights by stuffing the jalapeños with cheese and wrapping them in bacon.
Image credit: Steven Raichlen’s Barbecue! Bible
24 medium jalapeño peppers
12 ounces cheese (smoked cheddar or pepper Jack cheese, coarsely grated, or soft cream cheese or goat cheese)
24 sprigs cilantro or parsley leaves
12 strips artisanal bacon, each cut in half widthwise
Cut the top (stem end) off each jalapeño and remove the seeds, using the Best of Barbecue Coring Tool or the blade of a vegetable peeler; reserve the tops.
Stuff the peppers with grated cheese and cilantro sprigs.
Replace the tops and wrap each popper with a strip of bacon, securing it and the cap in place with a knotted skewer.
Place the jalapeños in the pepper roasting rack. (If you don’t have a rack, place the peppers in a grill basket or lay directly on the grill grate.)
Set up your grill for indirect grilling and preheat to medium high (400 degrees). Arrange the peppers in their rack on the grate away from the heat over the drip pan. Toss the wood chips on the coals.
Smoke-roast the jalapeños until the bacon is browned and crisp, the jalapeños feel soft when squeezed, and the cheese is melted, about 20 to 25 minutes. Let rest 2 to 3 minutes before serving.
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Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven’s proven tips, quick solutions to common mistakes, and more.
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