Bacon Wrapped Poppers

By: Steve Adams, Team Cedar Grilling

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

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