Jalapeno Popers · LSG El Patron · Recipes ·

Lone Star Grillz Smoked Jalapeno Poppers

Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination. 

Recipe and Ingredients: 

  • 12-15 large, straight, fresh Jalapeno Peppers

  • 8oz. Cream Cheese (softened)

  • 8oz. Shredded Cheese (we used white/yellow Cheddar)

  • LSG “South of the Border” Rub (or your favorite BBQ Rub)

  • Medium Thickness Cut Bacon (12-15 slices, or one for each pepper)

  • Toothpicks for holding Bacon in place (optional for presentation)

DIRECTIONS:

ALWAYS START BY WASHING YOUR HANDS PRIOR TO PREPARING ANY FOOD FOR FOOD SAFETY.

  1. Begin by washing Jalapenos in cold water.

  2. Cut each Jalapeno using the “Boat Method” as seen in video.

  3. Use a scraper, spoon or any utensil you like to remove Jalapeno membrane from inside to make room to stuff with Cream Cheese filling.

  4. Mix Cream Cheese Filling by combining Cream Cheese, Shredded Cheese and LSG Rub.

  5. Stuff each Jalapeno with filling, place Jalapeno cut back in place, wrap in bacon and secure with toothpick.

  6. Cover outside of each pepper with more Rub.

  7. Pre-Heat your LSG El Patron (or whatever smoker you’re using for indirect heat) to 275-325 degrees.  Lower temps will produce more smoke flavor but less crisp Bacon and vice versa, so find your perfect fit.

  8. Allow the Jalapenos to cook until they reach your desired doneness for tenderness and Crisp on Bacon. Can be 60-90 minutes approximately.

  9. Rest for 10 minutes.

  10. SERVE AND ENJOY!



Recipe By: Derek Perry

 

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