Ingredients
- 12 ea, Jalapenos, Fresh, Medium, Split and Cored
- 8 oz wt., Burnt Ends, Pork or Beef (substitute chorizo or cooked bacon)
- 8 oz wt., Cream Cheese
- ¼ cup Jalapeno Jelly
- ¾ cup, Bread Crumbs, Panko
- 1 tbsp, Bayou Dust Rub, 5280 Culinary
- 1 tbsp Fire Honey. 5280 Culinary
- 12 pieces, Bacon, Applewood, Thick
How to Make Jalapeño Poppers on a Big Green Egg Grill
Step 1 Heat up your Big Green Egg® grill
Stir the charcoal in your grill and top it off with fresh charcoal. Open the bottom and top vents for maximum airflow during startup. Light the charcoal using Speedilight starters or the EGGniter. When the temp hits 200 degrees, add the EGGspander system and the convEGGtor. Heat to 450 degrees and keep the temperature stable while you prep ingredients.
Step 2 Prep the Jalapeño peppers
Cut the Jalapeño peppers in half. Remove the seeds and pith. Make sure the prep surface is cleaned when you are finished.
PRO TIP
Step 3 Mix the filling
In a bowl, mix together the cooked burnt ends, cream cheese, bread crumbs, Jalapeño jelly, and Fire Salt. Mix the ingredients together well.
PRO TIP
Step 4 Stuff the Jalapeños
Stuff each jalapeño half with the filling. Cut the bacon strips in half, then wrap each Jalapeño half with a half-slice of bacon and secure with a toothpick. Place 12 halves into a single drip tray and repeat the process for a second drip tray.
Step 5 Grill the Jalapeños
Remember to burp your Big Green Egg before you fully open the lid. Load the Jalapeños on the trays into the EGGspander rack and cook at 450 degrees. Close the lid and cook for 25-30 minutes until bacon is at the desired doneness.
PRO TIP
Step 6 Remove the Jalapeño Poppers
Using tongs and heat-proof gloves, remove the trays from the grill. Allow them to rest for 2-3 minutes so the cheese can cool and firm up.
Step 7 Season and Serve
Drizzle with Fire Honey and season with Bayou Dust to taste.
