Are you ready for the ultimate food cooked on the Egg? Jalapeno poppers go totally next level with this recipe.
How To Make Jalapeno Poppers On A Big Green Egg
Smokey, sweet, spicy and bacon… it doesn’t get any better than that. Let’s dig in and get to work.
Print Recipe for a Big Green Egg Jalapeno Poppers
Yield: 24 Jalapeno Poppers
Prep Time: 10 Minutes
Cook Time: 25 - 30
Cook Temp: 450˚ - Indirect Heat
Ingredients
Measure Ingredient Prep Notes
12 ea Jalapenos, Fresh, Medium Split and cored
8 oz wt Burnt Ends, Pork or Beef Chopped Fine
8 oz wt Cream Cheese
¼ cup Jalapeno Jelly Hot
¼ cup Bread Crumbs, Panko
1 tbsp Fire Salt, 5280 Culinary
12 pieces Bacon, Applewood, Thick Cut in half
Garnish
taste Fire Honey, 5280 Culinary
taste Bayou Dust Rub, 5280 Culinary
Preparation Directions:
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, starters and any cooking tools
Stir charcoal in the Big Green Egg and top off with fresh charcoal
Clean out ash pit if needed
Open Bottom vent and top vent for maximum air flow during startup process
Make a well in the center of the lump and ignite the charcoal using speedilight starters or an EGGniter
When temp hits 200˚ add the EGGspander system and convEGGtor
Heat to temp of 450˚ and adjust lower and upper vents to hold at 450˚
While grill is heating up – prep jalapeno poppers as follows
Split jalapenos in half lengthwise and scrape out seeds and pith
Place cream cheese, jalapeno jelly and bread crumbs into mixing bowl. If you have leftover burnt ends add them in here
Mix well to combine and season with Fire salt, mix well to combine
Cut bacon strips in half
Fill each jalapeno half with filling
Wrap with bacon and hold bacon with toothpick
Place 12 halves onto a single drip tray, repeat process for second drip tray
Allow to sit on the counter while grill reaches cooking temperature
Burb Big Green Egg and open dome
Add trays of poppers to the bottom and middle grate of the EGGspander system
Cook for 25-30 minutes or until bacon is at desired doneness
**** If desired, glaze during the last 3 minutes of cooking with Fire Honey
Using tongs and heat proof gloves, remove trays from the grill and bring into the kitchen. Allow to rest for 2-3 minutes so cheese can cool and firm up.
While resting drizzle with Fire Honey and season with Bayou Dust
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