I just made 6 this time, but if you have friends coming over you better make a big platter of them. There are never any leftovers. Usually they don’t have room left for the entrée. Place them on the grill and they will be ready when you can see that the bacon is done to your taste.

Thses are great for tailgaters and your Super Bowl Party.

15 to 30 of the larger size Jalapeno peppers (big red ones are easiest to stuff)

Minced garlic

Your favorite grated cheese

1 pound pepper bacon
Toothpicks


Boil The peppers for about 2 minutes.

Clean out the seeds. (The seeds are what makes peppers HOT)

Stuff with garlic

Spoon in the minced garlic and all the cheese you can and still close the pepper. If you squeeze the pepper end to end it opens up for easy work.

Wrap it tightly with the bacon and secure with a toothpick.

Prepare the Grill: Preheat your grill to medium heat (350). Add your wet hickory chips to the fire and oil the cooking grate. (You’ll want to use a cooking grate with small holes that sets on your grills large grate.) A cooking spray is easiest for this. (Note: you can add your hickory directly to the grate or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Enjoy,

Ken & Patti