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Jalapeno Grill Stands

Jalapeno Grill Racks
Pepper Shaped Jalapeno Grill Rack
Folding Legs
Holds up to 22 Peppers
Price: $10.99 Sale Price: $7.25
Jalapeno Roasting Grill Rack Nonstick
Holds 16 peppers
PTFE/PFOA free
Price: $15.99 Sale Price: $12.99
Product is out of stock
Large Jalapeno Grill Stand With Corer
Stainless Steel
Holds up to 21 Peppers
Price: $24.99 Sale Price: $21.99
Jalapeno Corer Tool
Serrated Stainless Steel Blade
Price: $5.99 Sale Price: $4.99
Jalapeno Roasting and Chicken Leg Rack
24 large over 1 inch holes
11x8 inch stainless rack
Price: $21.99 Sale Price: $19.99
Large Stainless Jalapeno Pepper Grill Rack
Stainless Steel
Holds up to 36 Poppers
Price: $19.99 Sale Price: $16.99
Product is out of stock
Jalapeno Chili Pepper Grill Rack with Corer
Stainless Steel
Wood Handle Corer
Price: $19.99 Sale Price: $16.99
Product is out of stock
1

A jalapeno rack will hold most smaller chili peppers upright so they can be filled with bacon, cheese and whatever you can imagine then placed onto the grill. This is the way poppers were made before chain restaurants got a hold of them grilled low and slow. Just core the jalapeno, fill it and place your peppers into the grill stand then grill them low and slow.

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Let me start by letting you know that this one is fairly labor intensive, so it is not something you will cook every day. The effort is defiantly worthwhile when you taste the results.

Tools needed: Jalapeno rack, and toothpicks

Ingredients:

Jalapeno Peppers whole

Sharp Cheddar Cheese

Cream Cheese

Bacon

Prep:

First we need to cut off the top of the jalapeno, and then remove the seeds and veins. This can be easily done with a thin bladed kitchen knife, just insert and twist. Rinse peppers inside and out. Cook a few slices of bacon to be put inside the peppers; you may substitute bacon bits if you wish. The cheddar cheese now needs to be cut into sticks so that they can be slid into the peppers.

Assembly:

Take a knife and smear a dollop of the Cream Cheese into the top of the pepper, insert the cheddar cheese sticks and a piece of cooked bacon into the jalapeno. You want a little cheese (and maybe bacon) sticking out of the top for presentation. Now we wrap each pepper in it’s own delicious bacon blanket. Start at the bottom of the pepper hold the end in place and wrap the bacon up the pepper, when you reach the top of the pepper or the end of the bacon insert a toothpick through the entire side of the pepper, to hold the bacon into place. Place the prepared peppers into the pepper rack as you finish.

Cooking:

Cook on the grill using indirect heat (around 350 to 400 degrees) for approximately 40 minutes. Check frequently, there is bacon grease involved and you may need to rotate the rack if the bacon does not appear to be cooking evenly. They are done when the bacon is cooked.

Notes:

Cooking these is the easy part; it is the prep and the assembly that takes the time. The Cream cheese is vital, I have seen other recipes that do not include it and they are not as good. We also think that the bacon is vital here, not only does it add flavor it also adds texture.

As with all the things we post this is just a good basic guideline feel free to experiment.

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