How to Make Bacon Wrapped Jalapeño Poppers Recipe on the Silverbac Pellet Grill
Today it's all about tailgating and appetizers.
We're taking a favorite, the Jalapeno popperand we are jazzing it up a little bit today,
with our friend pimento cheese.
To make our Jalapeno poppers today, you needa couple things.
Obviously, trusty jalapeno, you of courseneed our pimento cheese, and wrap it up in
bacon.
So we use our bigger knife.
Just like to take off the top.And you'll noticeI've already got my trusty gloves on.
I'm not trying to ruin the rest of my day,or the rest of the football game, by not doing
this with gloves.
Jalapenos are not that hot, but some of themare really hot.
You just never know what you are going toget.
Some are very mild, some will really ruinyour day, so I always uses gloves.
What I like to do, once we have the top offthe jalapeno, I find the widest part of the
jalapeno and that's what I want to cut through.
So we just bisect it, quick easy cut.
You'll notice all the fun stuff inside.
This is where your trusty pearing knife comesinto play.
And I just like to use it, choke up on ita little bit, and just work out those seeds.
You can leave some of it in if you want ita little hotter.
We got a nice little boat here, that's goingto hold our filling.
So I just like to top it off, nice and even.
This stuff will melt and go everywhere aswe cook so don't worry about that.
So I just like to get it so it's just overthe edges.
Just right about that.
And let's do our other one here.
So the secret ingredient in this is defiantlythe Grilla AP rub.
Adds that extra little bit of salty, extralittle bit of savory.
Just a little bit of punch.
Let's grab one of these and wrap it up inbacon.
So what I'll do, Iike to take our first boatand start at the end, and literally if you
press the cream cheese in, you can just rollit up in bacon.
Start from one end to the other, and justkind of even the bacon out and this is what
you'll end up with.
I did this where I can end with my flap down,that tag piece for the bacon on the bottom.
So I don't necessarily have to pin this, butwe will go ahead and pin it just incase.
There is no flip, nothing needed on theseso once you get these all placed out on your
rack, you can smoke them directly on the rack.
Okay, so we are going to use our Silverbactoday to cook on, and we are going to set
it for 275 degrees.
I like the grill to be completely warm forthis recipe because it's all about that bacon.
So starting it really low and let it warmup and go through it's smoke cycle doesn't
really help you here because you are goingto start melting the cheese really quick.
So Iike to get it as hot as I can, and thengo ahead and put the food on so it will cook
the way it was intended to.
So the bacon get's crispy, but we don't overlymelt the pimento cheese.
Okay guys it's just about half time, we aregoing to check in on our Jalapeno poppers,
we are going to see if they have any color,and what they are looking like.
To me they are just about done, I'll givethem about 10 more minutes, we will pull them
off and let them cool down.
Okay, so it's been ten minutes and it's timeto get our Jalapeno poppers out of the Silverbac
and look at this.
Cheesy, melty, awesomeness.
You can't beat that.
Bacon fat, melted cheese, Jalapenos.
That's a fan favorite right there.
Okay guys our Jalapeno Poppers are done, theyhave cooled off just enough to eat.
They are still cheesy and gooey.
The bacon is not super crispy, but it's notunder done either.
So you should be able to get a perfect bitethrough on that.
It's everything you could want.
It's gooey, it's a little spicy, it's salty,it's baconey.I mean who doesn't like bacon
fat and cheese together, it's fantastic.
Enough talking, let's see how it tastes.
mmmhm.
Fantastic.These are perfect for game day.
Mmmmhm.
If you want to make this recipe, downloadit check out this video and then take a picture
of you making this recipe.Hashtag it withGrillaGameday on all the social media, and
we are going to find a winner, and give youa T-Shirt of your choice.
Check out the description below for more detailson the contest.
Didn't take a lot of prep time, didn't costa lot, it's a great recipe to help you be
a star in your backyard.
I'm Shane Draper this has been Grilla Grills,thanks for watching.
Take this recipe, and check us out next time.
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