Bacon-Wrapped Poppers

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  • prep time 15 min
  • total time 55 min
  • serves 24
Bacon-Wrapped Poppers

This recipe is made in part using an indirect heating set up on the barbeque: Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame with the barbecue lid closed. Courtesy of Steve Adams.

Appetizer, Grill, Party Favourites, Pork


Bacon-Wrapped Poppers

12 fresh extra-large jalapenos, washed and dried

2 ounces regular or roasted red pepper

flavoured cream cheese

½ freshly roasted red pepper, peeled and sliced into thin strips

24 slices bacon

3 ounces pulled pork or cooked Italian sausage, peeled and crumbled


Steam Whistle Killer BBQ Sauce

1 bottle Steam Whistle Pilsner

2 cups Heinz ketchup

¼ cup brown sugar

¼ cup white vinegar

3 tablespoons honey

2 teaspoons Worcestershire sauce

1 teaspoon chili powder

1 teaspoon dried mustard

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon fresh ground pepper

½ teaspoon ground coriander seed

¼ teaspoon cinnamon

¼ teaspoon ground allspice

¼ teaspoon cayenne pepper


Bacon-Wrapped Poppers

1. Cut jalapenos in half and remove membrane and seeds.

2. Use a table knife to gently spread the cream cheese mixture across the jalapeno.

3. Top cream cheese with pulled pork or crumbled sausage and one strip of red pepper.

4. Wrap one piece of bacon over the top and spiral it down the side to the bottom of the jalapeno, securing with a toothpick as you go.

5. Cook over indirect heat for about 30-50 minutes on preheated barbecue at about 300ºF until bacon is cooked and cheese is bubbly. Serve with Steam Whistle Killer BBQ Sauce.

Steam Whistle Killer BBQ Sauce

1. Add all ingredients into a medium-sized pot. Bring mixture to a boil, stirring constantly; simmer until slightly thick, about 20 minutes. Refrigerate unused sauce.

See more: Appetizer, Grill, Party Favourites, Pork

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