Jalapeno rack (this allows the peppers to cook upright and keep the stuffing from dripping out)
- 24 medium jalapenos
- 1 scotch bonnet pepper, stem removed and finely chopped (optional if more heat is wanted)
- 1/2 Cup cream cheese
- 1/2 Cup finely grated mozzarella
- 1/4 Cup finely chopped smoked pork butt or smoked chicken
- 1/2 Teaspoon your favorite barbecue dry rub seasoning
- 1 Pound bacon, cut crosswise into two sections
Prepare grill for 2-zone cooking (learn more about various charcoal set-ups here), placing preheated charcoal briquets on one side of the grill's charcoal grate to create a hot and a cool zone. Adjust the bottom vents to bring the grill temperature to approximately 350 degrees F. Once the grill has come to temperature, add 2 to 3 chunks of your favorite smoking wood to the charcoal.
Remove the tops and stems from the jalapenos. Remove the seeds and ribs from the jalapenos by scrapping the interior of the pepper with the handle of a small kitchen spoon.
In a medium mixing bowl, combine the cream cheese, mozzarella cheese, chopped pork or chicken, and the dry rub then blend well. Stuff the peppers with the cheese and meat mixture. Wrap the stuffed wrap each one with ½ slice of bacon and secure the bacon with a toothpick.
Place stuffed jalapenos into a jalapeno rack and set the rack on the cool side of the grill. Cover the grill and allow the poppers to cook for approximately 45 minutes until the bacon is completely crisped.
Remove and serve.