Grilling Jalapeno Poppers

When I first heard about grilling poppers I knew that we had to try this, so the other day we did. Right off the bat, this is a time consuming process, it is mainly in the prep. I have seen a lot of recipes on the Internet and used a piece of this one and that one to come up with our own version (I will leave the actual recipes to the professionals). Everyone who likes hot food loved them, our general consensus was that they are every bit as good (if not better) then the restaurant deep fried versions. We may just have to do a video for this one.

First you need to prep the peppers: clean them, cut off the top and core them. The coring is hard part, to accomplish this you can use a knife or the thin handle of another kitchen utensil. Stuff them with your chosen cheese(s) then take half a piece of bacon and wrap in lengthwise under the pepper, it will be a U shape wrapped around the tip. Then skewer the bacon at the top all the way through the pepper. Slide the pepper into your jalapeno stand (I have seen a variation of this being skewered and laying down on the grates). Grill over medium hot indirect heat, using a drip pan to catch the bacon grease. When the bacon is fully cooked they are done, about 20 to 35 minutes. I like to finish them off over direct heat for a couple of minutes to crisp up the bacon.

A couple of tips for Grilling Jalapenos:
1) You will need a jalapeno rack
2) Buy peppers that are smaller then the racks holes (if using bacon also account for the thickness of the bacon see tip 3)
3) Wrap them in bacon, it is almost a waste if you don't
4) Be sure to use some cream cheese, it nicely off-sets the heat of the pepper
5) Use indirect heat, and check up on them, we had one jump out of the rack at one point.