Thought we would share this recipe for Steam Whistle Bacon Wrapped Poppers by Steve Adams from Team Cedar Grilling. With the Superbowl coming up on Sunday, this 5-step recipe is a great snack to serve at your party.
Ingredients
Bacon Popper Ingredients
-12 fresh extra large jalapenos washed and dried
-2 ounces regular or roasted red pepper flavoured cream cheese
-Half roasted red pepper freshly roasted, peeled and sliced in thin strips
-24 slices of bacon
-3 ounces pulled pork, or cooked Italian sausage peeled and crumbled
-Toothpicks
Steam Whistle Killer BBQ Sauce
-1 bottle Steam Whistle Pilsner
-2 cups Heinz ketchup
-¼ cup brown sugar
-¼ cup white vinegar
-3 tbs honey
-2 tsp Worcestershire sauce
-1 tsp chili powder
-1 tsp dried mustard
-1 tsp onion powder
-1 tsp garlic powder
-½ tsp fresh ground pepper
-½ tsp ground coriander seed
-¼ tsp cinnamon
-¼ tsp ground allspice
-¼ tsp cayenne pepper
Directions
-Cut jalapenos in half and remove membrane and seeds
-Use the table knife to gently spread the cream cheese mixture across the jalapeno
-Top cheese with pulled pork or crumbled sausage and one strip of red pepper
-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
-Cook over indirect heat for about 30-50 minutes on preheated barbecue at about 300 degrees until bacon is cooked and cheese is bubbly
Serve with Steam Whistle Killer BBQ Sauce
BBQ Sauce Directions
-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
Indirect setup – 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
Smoking option: Wrap wood chips in tinfoil, poke foil pack several times with a fork. Add package to the direct heat side of the BBQ
