Whose hungry for bacon wrapped jalapeño poppers and barbeque sandwiches from the Big Green Egg???
We had a cookout today at Jackson Heating and Cooling for our fellow neighbors and customers and boy was it good. Vince (our General Manager) cooked 6 boston butts all night around 200°. He smoked them on his large Big Green Egg for 12 hours and boy were they good. He literally cooked all 6 upright at one time. It’s really quite amazing what all you can do with these eggs! Those 6 e made a total of 96 sandwiches and still had a lot of meat left over! I image we could have made 125-140 sandwiches.
Our grilled side dish was bacon wrapped jalapeño poppers. We tried them 2 different ways and both were good. Here’s the first recipe:
- 1 block of cream cheese
- 1/4 cup of mexican blend cheddar cheese
- salt to taste
- pepper to taste
- 8 jalapenos
- 1/2 package of bacon (more can be used depending on how much bacon you want wrapped around each jalapeno)
All we really did is wash each jalapeño, scrape out the seeds and re-wash any remaining seeds. Slice each one in half. Then mix up the first four ingredients and pack into the halves. Wrap each one with a third piece of bacon and fix with a toothpick.
We grilled them indirect around 350º for approximately 25 minutes or until bacon looked done.
The second batch used the same ingredients as above with the exception of replacing the mexican blend cheese with pepper jelly. We used the jalapeño pepper jelly from Gringas Green Card Salsa which was very good. It was definitely spicy but I’d be interested to try her pomegranate or apricot habañero jelly next time. I bet that would be really good.
We served it all up with some brunswick stew, chips and pickles. I’d say it was a pretty delicious lunch! Now maybe next when we say we’re cooking out ya’ll will join us!