Recipe for the Day

[Ah Pook]

Jalapeno Poppers

• Slice off top, remove seeds and placenta.
• Lightly salt the insides.
• Stuff with cream cheese. Don't leave an air pocket at the bottom of the pepper.
• Poke the head of the shrimp into the cream cheese.
• Wrap a 1/3 cut piece of bacon over the top of the pepper and secure with a toothpick.
• Bake on the grill, at 250˚, for about an hour.
• Remove the toothpick and eat with a cold beer.

Another version is to slice sideways, so they lay down on the grill or baking pan.

[SuperiorDG]

OMG good stuff there.

[GilpinGuy]

Those look GREAT!

[Vanniek71]

Looks awesome!

I made something kind of like that.

• Lightly fry bacon (Save grease)
• Slice the top off jalapenos (The larger the pepper the better....can stuff in more bacon!)
• Use the end of a spoon or fork to remove the seeds/guts of pepper
• Stuff with partially cooked bacon
• Fry bacon stuffed peppers in the leftover grease

These turned out amazing, would have been better with cheese in them, but I didn't have any so I went with what was left in the fridge!

[GilpinGuy]

Holy cow, I'm drooling over the pics of both jalapeno poppers. I'm making these tomorrow night.

Thanks!

[Mykidsdad]

Jalapeno Poppers

• Slice off top, remove seeds and placenta.
• Lightly salt the insides.
• Stuff with cream cheese. Don't leave an air pocket at the bottom of the pepper.
• Poke the head of the shrimp into the cream cheese.
• Wrap a 1/3 cut piece of bacon over the top of the pepper and secure with a toothpick.
• Bake on the grill, at 250˚, for about an hour.
• Remove the toothpick and eat with a cold beer.

Another version is to slice sideways, so they lay down on the grill or baking pan.

THOSE look great...

BUT...ya gotta have quantity!

[Mykidsdad]

Butterfly a pork loin

Make a mixture of goat cheese cheese, chopped pappadew peppers and cracker crumbs

Spread mixture on pork loin, roll, and tie with butcher twine.

Coat outside with your prefered bbq rub

Smoke over hardwood (oak and apple) until internal temp of 135

Glaze with melted pepper jelly

Continue cooking until internal temp of 140

LET MEAT REST FOR AT LEAST 15-20 MOINUTES BEFORE SLICING