Chili Pepper Grill Rack
Genius invention. Make homemade grilled jalapeno poppers at your next BBQ with the Chili Pepper Grill Rack and Corer ($20, Sur La Table). Since you won't be deep-frying these poppers they are almost guiltless. This specialized grill tool was created by Steven Raichlen, author of The Barbecue! Bible and How to Grill; this guy really knows his stuff when it comes to open flames. The rack holds 18 peppers and is constructed from stainless steel. Added plus..it is also dishwasher safe.
Here is a recipe for grilled poppers from Steven Raichlen's Best of Barbecue:
Ingredients
18 jalapeños (larger straight ones work best)
6 oz. sharp cheddar or other cheese, cut into 18 sticks that will fit inside the jalapeños
6 thin slices smoked bacon, each cut crosswise into thirds
18 smoked almonds
18 jalapeños (larger straight ones work best)
6 oz. sharp cheddar or other cheese, cut into 18 sticks that will fit inside the jalapeños
6 thin slices smoked bacon, each cut crosswise into thirds
18 smoked almonds
1. Cut off stem end of the jalapeños and remove the seeds, using the jalapeño corer included with your rack. Be careful not to touch your eyes or face, as the pepper juice can sting. It may help to wear latex gloves to protect your hands.
2. Slice the cheese into uniform sticks just big enough to fit in each jalapeño, and roll each cheese stick with an almond in a slice of bacon. Stuff the wrapped cheese stick into each jalapeño and arrange on the jalapeño rack.
3. Grill the jalapeños by indirect heat at a moderate temperature (about 375ºF/190ºC) until the peppers are tender and lightly browned, about 20 to 30 minutes. For spicier poppers, cook a few minutes less.
4. Enjoy piping hot!
Sarah Simms