Hickory Smoked Jalapeno Poppers

Hickory Smoked Jalapeno Poppers


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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. But then they don't have any room left for the main coarse.

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Moreno Valley,CA


  • 15-30 larger size jalapeno peppers (red ones are easiest to stuff)
  • Minced garlic
  • Favorite grated cheese
  • 1 lb. pepper bacon

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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 grill to medium heat (350 degrees). Add 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 hickory directly to the grate 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. The peppers are done when you can see that the bacon is done to your taste.Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke.)

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