This recipe is made in part using an indirect heating set up on the barbeque: Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame with the barbecue lid closed.Courtesy of Steve Adams.
Directions for: Bacon-Wrapped Poppers
Ingredients
Bacon-Wrapped Poppers12 fresh extra-large jalapenos, washed and dried
2 oz regular or roasted red pepper
flavoured cream cheese
freshly roasted red pepper, peeled and sliced into thin strips
24 slices bacon
3 oz pulled pork or cooked Italian sausage, peeled and crumbled
toothpicks
Steam Whistle Killer BBQ Sauce1 bottle Steam Whistle Pilsner
2 cup Heinz ketchup
cup brown sugar
cup white vinegar
3 Tbsp honey
2 tsp Worcestershire sauce
1 tsp chili powder
1 tsp dried mustard
1 tsp onion powder
1 tsp garlic powder
tsp fresh ground pepper
tsp ground coriander seed
tsp cinnamon
tsp ground allspice
tsp cayenne pepper
Directions
Bacon-Wrapped Poppers1. Cut jalapenos in half and remove membrane and seeds.
2. Use a table knife to gently spread the cream cheese mixture across the jalapeno.
3. Top cream cheese with pulled pork or crumbled sausage and one strip of red pepper.
4. Wrap one piece of bacon over the top and spiral it down the side to the bottom of the jalapeno, securing with a toothpick as you go.
5. Cook over indirect heat for about 30-50 minutes on preheated barbecue at about 300F until bacon is cooked and cheese is bubbly. Serve with Steam Whistle Killer BBQ Sauce.
Steam Whistle Killer BBQ Sauce1. Add all ingredients into a medium-sized pot. Bring mixture to a boil, stirring constantly; simmer until slightly thick, about 20 minutes. Refrigerate unused sauce.
See more: Appetizer, Party Favourites, BBQ, Grill, Pork, Hot and Spicy