A good fire cook knows the crowd waiting for the meat morsels have limited patience. A solid appetizer is in order. How about some grilled peppers? Billy’s favorite pre-meal appetite tamer is his bacon-wrapped jalapeno poppers.
The work involved in making bacon-wrapped jalapeno poppers is all in the prep. Plan on accommodating the crowd with at least two poppers each.
Fetch some kitchen gloves for handling this many jalapeños. Start by cutting off the stem and slicing the jalapeños in half lengthwise, removing the guts (seeds). Billy likes smoked gouda or cheddar cheese for the filling; cut the cheese into little sticks that will fit into the jalapeno.
Grab some quality bacon and cut the strips in half, wrap gently around the jalapeno pepper and cheese filling, and secure with a toothpick – ready, set, go.
Meanwhile, back at the pit, build a hot fire (shoot for about 400 degrees). This is the appetizer; don’t wait on the perfect fire. Place the bacon-wrapped jalapeno poppers for indirect heat; bath those lil’ rascals in smoke for about fifteen minutes. The eager crowd awaits.
Billy consumes a popper or two, takes a long swig of brew, and heads back to the pit. After all, the fire beckons for the main course.