The trick is to smoke the meat and not make the meat smoke

JALAPENO POPPERS

  Date: May 29, 2010
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Info:
My mother likes spicy foods, the spicier the better. I was cooking for her birthday & I spotted this recipe from Stephen Raichlen’s Primal Grill TV show while watching a marathon of his shows. It was a last minute thing & it had bad karma written all over it. I picked up the rack & coring tool and then found my normal market had zero jalapenos. I also didn’t have time to review other similar recipes. You see this Raichlen recipe is the only one I have found since then that cooked the peppers directly. In a newer recipe even Raichlen did them directly. Between the smaller than normal peppers I had to buy which hung down closer to the grill & direct grilling, these peppers got quite charred on the bottoms. As mentioned part of it was due to closer distance & part due to flareups. I’d gone back to the kitchen to prep my grilled corn on the cob & when I went out after 20 minutes the poppers were already done instead of having 5 to 10 minutes to go. I let them cool off while I grilled the corn. Fortunately you can’t really overcook roasted peppers & since these were jalapenos you couldn’t t really tell the difference between the charred bottoms & less charred tops. Next time I plan to go indirect which should solve the flareups problem. Most importantly everyone who tried these loved them.
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Jalapeno Popper Rack