Recipe for Steam Whistle Bacon Wrapped Poppers

Steam Whistle Bacon Wrapped Poppers
Steam Whistle Bacon Poppers by Steve Adams, Team Cedar Grilling

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.

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

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

-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



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Editor-In-Chief at Toronto Guardian. Photographer and Writer for Toronto Guardian and Joel Levy Photography