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Smoked Jalapeno Poppers


Try these Smoked Jalapeno Poppers as an alternative to deep-fried appetizers

An alternative to the deep fried classic, these cream cheese-stuffed jalapeños are wrapped in bacon and grilled to perfection. The combination of melty cheese, spicy jalapeños, and smoky bacon is perfection.

Recipe Courtesy of Clint Cantwell, Grillocracy.com

Notes

Toothpicks

Jalapeno rack (this allows the peppers to cook upright and keep the stuffing from dripping out)

Ingredients

  • 24 medium jalapenos
  • 1 scotch bonnet pepper, stem removed and finely chopped (optional if more heat is wanted)
  • 1/2 Cup cream cheese
  • 1/2 Cup finely grated mozzarella
  • 1/4 Cup finely chopped smoked pork butt or smoked chicken
  • 1/2 Teaspoon your favorite barbecue dry rub seasoning
  • 1 Pound bacon, cut crosswise into two sections

Smoked Jalapeño Poppers

Smoked Jalapeño Poppers are the first recipe in our Backyard BBQ Snack Week! As soon as the temperature starts to get warm we spend as much time outside and cooking on the BBQ as we can. I ended up with a few extra jalapeños as part of a grocery order (don’t ask, long story!) and this was the perfect way to use them!

Smoking anything gives it a little extra summer kick. These scream summer, but still give you that satisfying, bar food flavor. Taking the seeds and membrane (white part) out of the jalapeños really knocks back the spice level. The cheese and bacon take care of the rest.

Seasoning

I used McCormick‘s Smokehouse Maple seasoning in my poppers, because you know… Maple! The sweetness of the maple was perfect with the bacon and hint of spice from the peppers. However, any steak seasoning would work here, either store bought or homemade.

If you put the poppers right on the grill, the cheese will leak a little and the grease from the bacon can make a mess. It’s not really a big deal, but we do really like using our BBQ Mats for this type of thing because it can contain the mess. These are the ones we have from Amazon:

At the end of the cook, if you’d like to crisp up the bacon, move the poppers over to the direct heat side and crank up the heat. It will only take a minute, but if crispy bacon is your thing, this is a great way to finish off your Smoked Jalapeño Poppers.


Smoked Jalapeño Poppers

Smoked Jalapeño Poppers are the first recipe in our Backyard BBQ Snack Week! As soon as the temperature starts to get warm we spend as much time outside and cooking on the BBQ as we can. I ended up with a few extra jalapeños as part of a grocery order (don’t ask, long story!) and this was the perfect way to use them!

Smoking anything gives it a little extra summer kick. These scream summer, but still give you that satisfying, bar food flavor. Taking the seeds and membrane (white part) out of the jalapeños really knocks back the spice level. The cheese and bacon take care of the rest.

Seasoning

I used McCormick‘s Smokehouse Maple seasoning in my poppers, because you know… Maple! The sweetness of the maple was perfect with the bacon and hint of spice from the peppers. However, any steak seasoning would work here, either store bought or homemade.

If you put the poppers right on the grill, the cheese will leak a little and the grease from the bacon can make a mess. It’s not really a big deal, but we do really like using our BBQ Mats for this type of thing because it can contain the mess. These are the ones we have from Amazon:

At the end of the cook, if you’d like to crisp up the bacon, move the poppers over to the direct heat side and crank up the heat. It will only take a minute, but if crispy bacon is your thing, this is a great way to finish off your Smoked Jalapeño Poppers.


Smoked Jalapeño Poppers

Smoked Jalapeño Poppers are the first recipe in our Backyard BBQ Snack Week! As soon as the temperature starts to get warm we spend as much time outside and cooking on the BBQ as we can. I ended up with a few extra jalapeños as part of a grocery order (don’t ask, long story!) and this was the perfect way to use them!

Smoking anything gives it a little extra summer kick. These scream summer, but still give you that satisfying, bar food flavor. Taking the seeds and membrane (white part) out of the jalapeños really knocks back the spice level. The cheese and bacon take care of the rest.

Seasoning

I used McCormick‘s Smokehouse Maple seasoning in my poppers, because you know… Maple! The sweetness of the maple was perfect with the bacon and hint of spice from the peppers. However, any steak seasoning would work here, either store bought or homemade.

If you put the poppers right on the grill, the cheese will leak a little and the grease from the bacon can make a mess. It’s not really a big deal, but we do really like using our BBQ Mats for this type of thing because it can contain the mess. These are the ones we have from Amazon:

At the end of the cook, if you’d like to crisp up the bacon, move the poppers over to the direct heat side and crank up the heat. It will only take a minute, but if crispy bacon is your thing, this is a great way to finish off your Smoked Jalapeño Poppers.


Smoked Jalapeño Poppers

Smoked Jalapeño Poppers are the first recipe in our Backyard BBQ Snack Week! As soon as the temperature starts to get warm we spend as much time outside and cooking on the BBQ as we can. I ended up with a few extra jalapeños as part of a grocery order (don’t ask, long story!) and this was the perfect way to use them!

Smoking anything gives it a little extra summer kick. These scream summer, but still give you that satisfying, bar food flavor. Taking the seeds and membrane (white part) out of the jalapeños really knocks back the spice level. The cheese and bacon take care of the rest.

Seasoning

I used McCormick‘s Smokehouse Maple seasoning in my poppers, because you know… Maple! The sweetness of the maple was perfect with the bacon and hint of spice from the peppers. However, any steak seasoning would work here, either store bought or homemade.

If you put the poppers right on the grill, the cheese will leak a little and the grease from the bacon can make a mess. It’s not really a big deal, but we do really like using our BBQ Mats for this type of thing because it can contain the mess. These are the ones we have from Amazon:

At the end of the cook, if you’d like to crisp up the bacon, move the poppers over to the direct heat side and crank up the heat. It will only take a minute, but if crispy bacon is your thing, this is a great way to finish off your Smoked Jalapeño Poppers.


Smoked Jalapeño Poppers

Smoked Jalapeño Poppers are the first recipe in our Backyard BBQ Snack Week! As soon as the temperature starts to get warm we spend as much time outside and cooking on the BBQ as we can. I ended up with a few extra jalapeños as part of a grocery order (don’t ask, long story!) and this was the perfect way to use them!

Smoking anything gives it a little extra summer kick. These scream summer, but still give you that satisfying, bar food flavor. Taking the seeds and membrane (white part) out of the jalapeños really knocks back the spice level. The cheese and bacon take care of the rest.

Seasoning

I used McCormick‘s Smokehouse Maple seasoning in my poppers, because you know… Maple! The sweetness of the maple was perfect with the bacon and hint of spice from the peppers. However, any steak seasoning would work here, either store bought or homemade.

If you put the poppers right on the grill, the cheese will leak a little and the grease from the bacon can make a mess. It’s not really a big deal, but we do really like using our BBQ Mats for this type of thing because it can contain the mess. These are the ones we have from Amazon:

At the end of the cook, if you’d like to crisp up the bacon, move the poppers over to the direct heat side and crank up the heat. It will only take a minute, but if crispy bacon is your thing, this is a great way to finish off your Smoked Jalapeño Poppers.


Smoked Jalapeño Poppers

Smoked Jalapeño Poppers are the first recipe in our Backyard BBQ Snack Week! As soon as the temperature starts to get warm we spend as much time outside and cooking on the BBQ as we can. I ended up with a few extra jalapeños as part of a grocery order (don’t ask, long story!) and this was the perfect way to use them!

Smoking anything gives it a little extra summer kick. These scream summer, but still give you that satisfying, bar food flavor. Taking the seeds and membrane (white part) out of the jalapeños really knocks back the spice level. The cheese and bacon take care of the rest.

Seasoning

I used McCormick‘s Smokehouse Maple seasoning in my poppers, because you know… Maple! The sweetness of the maple was perfect with the bacon and hint of spice from the peppers. However, any steak seasoning would work here, either store bought or homemade.

If you put the poppers right on the grill, the cheese will leak a little and the grease from the bacon can make a mess. It’s not really a big deal, but we do really like using our BBQ Mats for this type of thing because it can contain the mess. These are the ones we have from Amazon:

At the end of the cook, if you’d like to crisp up the bacon, move the poppers over to the direct heat side and crank up the heat. It will only take a minute, but if crispy bacon is your thing, this is a great way to finish off your Smoked Jalapeño Poppers.


Smoked Jalapeño Poppers

Smoked Jalapeño Poppers are the first recipe in our Backyard BBQ Snack Week! As soon as the temperature starts to get warm we spend as much time outside and cooking on the BBQ as we can. I ended up with a few extra jalapeños as part of a grocery order (don’t ask, long story!) and this was the perfect way to use them!

Smoking anything gives it a little extra summer kick. These scream summer, but still give you that satisfying, bar food flavor. Taking the seeds and membrane (white part) out of the jalapeños really knocks back the spice level. The cheese and bacon take care of the rest.

Seasoning

I used McCormick‘s Smokehouse Maple seasoning in my poppers, because you know… Maple! The sweetness of the maple was perfect with the bacon and hint of spice from the peppers. However, any steak seasoning would work here, either store bought or homemade.

If you put the poppers right on the grill, the cheese will leak a little and the grease from the bacon can make a mess. It’s not really a big deal, but we do really like using our BBQ Mats for this type of thing because it can contain the mess. These are the ones we have from Amazon:

At the end of the cook, if you’d like to crisp up the bacon, move the poppers over to the direct heat side and crank up the heat. It will only take a minute, but if crispy bacon is your thing, this is a great way to finish off your Smoked Jalapeño Poppers.


Smoked Jalapeño Poppers

Smoked Jalapeño Poppers are the first recipe in our Backyard BBQ Snack Week! As soon as the temperature starts to get warm we spend as much time outside and cooking on the BBQ as we can. I ended up with a few extra jalapeños as part of a grocery order (don’t ask, long story!) and this was the perfect way to use them!

Smoking anything gives it a little extra summer kick. These scream summer, but still give you that satisfying, bar food flavor. Taking the seeds and membrane (white part) out of the jalapeños really knocks back the spice level. The cheese and bacon take care of the rest.

Seasoning

I used McCormick‘s Smokehouse Maple seasoning in my poppers, because you know… Maple! The sweetness of the maple was perfect with the bacon and hint of spice from the peppers. However, any steak seasoning would work here, either store bought or homemade.

If you put the poppers right on the grill, the cheese will leak a little and the grease from the bacon can make a mess. It’s not really a big deal, but we do really like using our BBQ Mats for this type of thing because it can contain the mess. These are the ones we have from Amazon:

At the end of the cook, if you’d like to crisp up the bacon, move the poppers over to the direct heat side and crank up the heat. It will only take a minute, but if crispy bacon is your thing, this is a great way to finish off your Smoked Jalapeño Poppers.


Smoked Jalapeño Poppers

Smoked Jalapeño Poppers are the first recipe in our Backyard BBQ Snack Week! As soon as the temperature starts to get warm we spend as much time outside and cooking on the BBQ as we can. I ended up with a few extra jalapeños as part of a grocery order (don’t ask, long story!) and this was the perfect way to use them!

Smoking anything gives it a little extra summer kick. These scream summer, but still give you that satisfying, bar food flavor. Taking the seeds and membrane (white part) out of the jalapeños really knocks back the spice level. The cheese and bacon take care of the rest.

Seasoning

I used McCormick‘s Smokehouse Maple seasoning in my poppers, because you know… Maple! The sweetness of the maple was perfect with the bacon and hint of spice from the peppers. However, any steak seasoning would work here, either store bought or homemade.

If you put the poppers right on the grill, the cheese will leak a little and the grease from the bacon can make a mess. It’s not really a big deal, but we do really like using our BBQ Mats for this type of thing because it can contain the mess. These are the ones we have from Amazon:

At the end of the cook, if you’d like to crisp up the bacon, move the poppers over to the direct heat side and crank up the heat. It will only take a minute, but if crispy bacon is your thing, this is a great way to finish off your Smoked Jalapeño Poppers.


Smoked Jalapeño Poppers

Smoked Jalapeño Poppers are the first recipe in our Backyard BBQ Snack Week! As soon as the temperature starts to get warm we spend as much time outside and cooking on the BBQ as we can. I ended up with a few extra jalapeños as part of a grocery order (don’t ask, long story!) and this was the perfect way to use them!

Smoking anything gives it a little extra summer kick. These scream summer, but still give you that satisfying, bar food flavor. Taking the seeds and membrane (white part) out of the jalapeños really knocks back the spice level. The cheese and bacon take care of the rest.

Seasoning

I used McCormick‘s Smokehouse Maple seasoning in my poppers, because you know… Maple! The sweetness of the maple was perfect with the bacon and hint of spice from the peppers. However, any steak seasoning would work here, either store bought or homemade.

If you put the poppers right on the grill, the cheese will leak a little and the grease from the bacon can make a mess. It’s not really a big deal, but we do really like using our BBQ Mats for this type of thing because it can contain the mess. These are the ones we have from Amazon:

At the end of the cook, if you’d like to crisp up the bacon, move the poppers over to the direct heat side and crank up the heat. It will only take a minute, but if crispy bacon is your thing, this is a great way to finish off your Smoked Jalapeño Poppers.