Like others have said, SEASON that cream cheese and ADD a bit of shredded cheddar or crumbled sausage. For the last 15-20 minutes, glaze with some raspberry-chipotle sauce and BAM!…now they’re truly award winning! Nice video.
Glad I saw this! I like the size and bacon ratio this way. And the idea of having them frozen and ready to lay down on my trusty Weber kettle. 😎 totally worth a coupla hours prep. Gonna start watching for some proper jalapeños at the farmer's market
Finally a true video on HOW NOT TO prepare a jalapeno popper. Plain cream cheese,not. I FEEL SORRY for his family being robbed to a real jalapeno popper.
@dasme8673 I mix in shredded cheddar cheese with the cream cheese and season with swine life Mississippi grind BBQ rub. Literally adding any type of seasoning (AP or BBQ rub) and mixing any kind of shredded cheese is better than plain cream cheese and no seasoning.
@@mdees88 People have different tastes no doubt. I like plain cream cheese, Sometimes it's better to let the ingredients stand alone instead of having them all blended together. My favorite poppers are a good brand of plain cream cheese with a very light sprinkle of rub on the cheese, wrapped in a good bacon then another sprinkle of rub on the bacon. Smoked low for 45 minutes then upto 275 deg.
Share up what you did! I have probably tried it but always looking for something new to try. No video but we folded in Peach Habanero BBQ sauce with the cream cheese! Was great but a bit on the sweet side.
@@TXSHeat I bought flavored cream cheese, one with jalapeño and one with onion and chive. Mixed them together, season and add shredded cheese and wrap them with peppered bacon.
I have actually gone this route! Biggest hurdle is having a meat slicer that can get the bacon thin enough.hmmm thanks for the encouragement for revisit!
@@TXSHeat I have the beswood 10" works great so far. If bellies r wide have to fold them to get full length slice. Is a bit of work to clean but I normally make larg batches so don't use it that often.
Dats abig bag of peppers..ive always joked around with my wife and kids that one day I'm only grilling poppers..like 100...i always make one or two dozen and eat them throughout the week
We make around 200 at a time typically and freeze them in counts of 25. Hard to keep people from snagging a frozen bag on their way out. Perfect party gifts.
Not trying to hate but how is plain cream cheese make for an award winning popper? Best poppers I’ve had were multiple cheeses and seasoned a little bit, al2ays found the plain cream cheese ones to be bland
Even though they're not the same style of cooker, I'd love to get your feedback on how the cooking experience of your Weber Charcoal Summit compares to your Masterbuilt 560/1050. I already own a WCS, but I'm very intrigued by the Masterbuilt convenience, control and design.
@@jeffjohnson2578 - SmokeFie But I do have plans on the Summit as well. Generally Speaking the Summit a work horse but has limitations around space. I do like it better!
No spices, no meat inside, and cut into quarters of jalapeños losing the tips with jalapeño. Dividing them up makes three times the work. Cheese is coming out and flipping them. I use spices, a meat inside to add some complexity, a little honey, and cheddar or pepper Jack cheese in the cream cheese and I make them as whole jalapeños with no clipping. I don’t care if it’s not a “popper”. Fine “stuffed jalapeño”. I’m sure your poppers are tasty but not even spices added to the cheese which would have taken this up a notch. I even add a bit bbq sauce tot eh outside in the final 30 minutes to add that can relive flavoring. Damn I make good “stuffed jalapeños” as I’m sure many do. These “poppers” of your seem like morning and wasted opportunity for more flavoring with simple changes like spices not added.
I have bet they are good your way too! I have tried all sorts of combos and have other recipes but stick with traditional poppers. Make them this way and they will disappear instantly!
lost me when i saw the gas grill. minus well get yourself an easybake oven. hell a gas grill is just an outdoor oven. defeats the purpose of being out side. MAN UP and use lump charcoal........ what a shame.
@@TXSHeat You are right it deciphers the men from boys and girls. Girls use easy bake ovens and gas grills and boys use briquette's and real men use lump or real wood that has no binders. actual logs. Go sit down in the kitchen while us men do the real grilling and smoking.
Awww, why even chop them into bite sized pieces? All of your cream cheese is hitting the bottom rack... not good. Would never do a popper this way, sorry. Plain cream cheese with bacon - at least there is bacon - the rest is bland as hell. Agreed with some of the other comments, add more spices and proteins (cooked Italian or Andouille sausage, etc with the cream cheese) as well as adding some sharp cheddar, etc... much improvement can be made with these, but give someone a whole boat popper instead of a bite. Wasteful.
Like others have said, SEASON that cream cheese and ADD a bit of shredded cheddar or crumbled sausage. For the last 15-20 minutes, glaze with some raspberry-chipotle sauce and BAM!…now they’re truly award winning! Nice video.
Dude it’s a jalapeno popper not a McDouble.
My favorite response!
This is a genius technique. Thanks for sharing :)
Glad I saw this! I like the size and bacon ratio this way. And the idea of having them frozen and ready to lay down on my trusty Weber kettle. 😎 totally worth a coupla hours prep. Gonna start watching for some proper jalapeños at the farmer's market
Hope you enjoy
I love the one swipe of the spoon to gut out the peppers..i too have the one swipe touch ..it took a while to get it down and learn how to do that
Don’t ever run water to clean them while coring! Learned that bone the hard way too.
Finally a true video on HOW NOT TO prepare a jalapeno popper. Plain cream cheese,not. I FEEL SORRY for his family being robbed to a real jalapeno popper.
definitely not award winning
So what's your version
Omg!! the shade. . 🤭😆
@dasme8673 I mix in shredded cheddar cheese with the cream cheese and season with swine life Mississippi grind BBQ rub. Literally adding any type of seasoning (AP or BBQ rub) and mixing any kind of shredded cheese is better than plain cream cheese and no seasoning.
@@mdees88 People have different tastes no doubt. I like plain cream cheese, Sometimes it's better to let the ingredients stand alone instead of having them all blended together. My favorite poppers are a good brand of plain cream cheese with a very light sprinkle of rub on the cheese, wrapped in a good bacon then another sprinkle of rub on the bacon. Smoked low for 45 minutes then upto 275 deg.
You think you had an award winning recipe before, you need to season and add cheddar to the filling and you really are going to win an award
Im Aussie and I’m going to cook these for a texmex mate when we go away fishing this weekend.
Let me know how they turn out!
@@TXSHeat we loved them
Made these and they're great, put my own personnel touch on them and WOW! Thanks for the video, great job!
Share up what you did! I have probably tried it but always looking for something new to try.
No video but we folded in Peach Habanero BBQ sauce with the cream cheese! Was great but a bit on the sweet side.
@@TXSHeat I bought flavored cream cheese, one with jalapeño and one with onion and chive. Mixed them together, season and add shredded cheese and wrap them with peppered bacon.
@@johnhall2905 now thats a really nice touch man! , definitely going that route ! 👍🏼
And they freeze! 😎
I like a little four pepper jelly with mine.
Love it! I recently tried Kosmos Peach Habanero mixed in with the cream cheese! Was very good.
Thanks you very much
Amazing 👏
Very good popper vs wrapped halved pepper 🌶
Poppers a popper , you are right!!
Poppers looking good brother, like that technique, thanks for sharing, have yourself a great one, stay safe!👍
Thanks, you too!
Thanks for sharing this!!! I think that’s how I will do mine from now on!
I do mind the same way except for I cook up some spicy Jimmy Dean sausage and add it to my cream cheese
Completely agree with you! This is another one of my favorites too. Also, kick it up with Bird Pepper Powder! www.lss-mods.com/
I also cut them in half. The bacon is sure to wrap around the entire thing and its alot quicker to fill + less mess.
Nice job well thought out
those look great. i like this method, gonna have to give it a try. thank you
Hope you enjoy! Make a bunch they go fast. We have started a wrapping party and make 1000 at a time. They freeze well!
Great, but no other seasoning or personal homemade touches, almost like a factory made process!!
Very true! 2 of use made 700 in June! Great party favor!
Love this method...
I could do the same process but just throw them in the smoker right...??
Until bacon is crispy
You bet!
Hey my man just make and use your own bacon. Super easy.
Actually have my 3rd batch in the fridge now! Super easy and GREAT!
Trying this today!
Well? Hope it came out well
Mix chedder in the cream cheese and season bacon with Tonys..
Yeah - it’s an option for sure! Play around and figure out what works best for you. I think this ratio is the best. So do 20 +judges -
YOU SHOULD GROW YOUR OWN JALAPENOS! Grow them in pots,SO EASY!
Great idea! I started making my own bacon! Complete home grown!
The jumbo jalapeños are much easier to work with
Agree but hard to find all season!
Awesome idea definitely going to try. If you want to step it up make homemade bacon.
I have actually gone this route! Biggest hurdle is having a meat slicer that can get the bacon thin enough.hmmm thanks for the encouragement for revisit!
@@TXSHeat Yes! That is why I bought my slicer. Is nice for makeing roast beef and steak sandwiches too.
Rusty - have a suggestion on slicer?
@@TXSHeat I have the beswood 10" works great so far. If bellies r wide have to fold them to get full length slice. Is a bit of work to clean but I normally make larg batches so don't use it that often.
Dats abig bag of peppers..ive always joked around with my wife and kids that one day I'm only grilling poppers..like 100...i always make one or two dozen and eat them throughout the week
We make around 200 at a time typically and freeze them in counts of 25. Hard to keep people from snagging a frozen bag on their way out. Perfect party gifts.
That's cool brother! Where do I get that cutting board bucket? Please advise.... Thank You!
Drip Ez is the brand - but here is one that looks like it on Amazon for half the price - amzn.to/45gTfiu
Not trying to hate but how is plain cream cheese make for an award winning popper? Best poppers I’ve had were multiple cheeses and seasoned a little bit, al2ays found the plain cream cheese ones to be bland
its all about the ratio.. Agreed normal popper needs the multiple cheese to get the flavor profile right.
That was your issue with this? A traditional popper ingredient? Not the bacon, which does not belong in poppers? People are weird, man 😂
@TXSHeat it's always about the ratio
I agree I’ve had with ricotta cheese hell even cottage cheese mixture with chili brick mix with the cheeses endless
Yes...add some sweet rub and they will be some count.
Yumm
What was your grill temperature for this cook?
Normally I cook them around 250 but this cook 275f
he literally put it in the video
How about smoking them
I like your chopping board ,where do you get those ?
cheaper solution - amzn.to/3ISIusb
Even though they're not the same style of cooker, I'd love to get your feedback on how the cooking experience of your Weber Charcoal Summit compares to your Masterbuilt 560/1050. I already own a WCS, but I'm very intrigued by the Masterbuilt convenience, control and design.
Video should be out next week! SmokeFire vs. MB 1050 - Ribs!
@@TXSHeat SmokeFire or Summit?
@@jeffjohnson2578 - SmokeFie
But I do have plans on the Summit as well. Generally Speaking the Summit a work horse but has limitations around space. I do like it better!
One simple question, why are you not doing any more Masterbuilt 1050 videos?
More videos coming soon! Thanks for the interest.
@@TXSHeat Awesome!
These look tasty! If I were to bake instead of grilling, what temp/time do you think would work best?
300! Works well
subbed cause Texan
Thanks Rob Fox!
Looks great! 150? What's everyone else gonna eat?
lol so true!
Im using a stove at what temperature for unfrozen and how long?
Frozen/unfrozen works pretty well 350-400 just watch it.
Not ever piece of bacon is the same so they all cook a bit differently
What's award winning of these?
all the awards won?
If you’re not doing your poppers in a wood pellet smoker you’re doing it wrong… Other than that great video!
Pellet vs Charcoal - sounds like a great test!
Pellets is like hunting but using trapping .
What temperature and how long
Did I miss the cheese part?
What temperature for smoker or oven
Sorry missed this one; great question! 277-300 works really well.
does it have to be jalapeno peppers
Nope! Done chicken bites this way.. .tater tots work great too
So True :)
How would chicken bites be done?
Nothing you did is different other than you didn't put shredded cheddar in with your creak cheese and making them into cubes for literally no reason
USE A BAKING SHEET IN THE OVEN THE GROLL MIGHT CONTAIN IRON SHAVINGS WHEN YOU SCRUBBED IT. VETY DANGEROUS.
Thanks but that isn’t going to happen!
I know I don't know how to cook
Gonna wash those peppers???
Why?
No spices, no meat inside, and cut into quarters of jalapeños losing the tips with jalapeño. Dividing them up makes three times the work. Cheese is coming out and flipping them.
I use spices, a meat inside to add some complexity, a little honey, and cheddar or pepper Jack cheese in the cream cheese and I make them as whole jalapeños with no clipping. I don’t care if it’s not a “popper”. Fine “stuffed jalapeño”.
I’m sure your poppers are tasty but not even spices added to the cheese which would have taken this up a notch.
I even add a bit bbq sauce tot eh outside in the final 30 minutes to add that can relive flavoring. Damn I make good “stuffed jalapeños” as I’m sure many do.
These “poppers” of your seem like morning and wasted opportunity for more flavoring with simple changes like spices not added.
I have bet they are good your way too! I have tried all sorts of combos and have other recipes but stick with traditional poppers. Make them this way and they will disappear instantly!
NEVER harvest a jalapeno on a full moon cycle. It gets GHOST PEPPER hot.
not sure how I missed this but going to use it! thanks
Where are the please and thanks when speaking to your wife in this video?? You keep ordering her to hand you items.
🤣
Nothing but cream cheese? Seems kinda plain.
I know but it’s just the right flavor ratio. Give it a try
I'd never ever put the seeds in. Their not hot and who wants a bunch of seeds in their mouth.
They cook down! Try it !
Seems like a lot of waste thru out the whole process. Not trying to hate but was a lot of waste to fill them with cheese just to cut half of it off!
I agree but the first you have them this way you'll know! Perfect ratio of ingredients
lost me when i saw the gas grill. minus well get yourself an easybake oven. hell a gas grill is just an outdoor oven. defeats the purpose of being out side. MAN UP and use lump charcoal........ what a shame.
Every grill has its purpose - smoke on
@@TXSHeat You are right it deciphers the men from boys and girls. Girls use easy bake ovens and gas grills and boys use briquette's and real men use lump or real wood that has no binders. actual logs. Go sit down in the kitchen while us men do the real grilling and smoking.
Too much work to taste the same
It doesn't taste the same. Bacon/Pepper/Cheese ratio changes the profile. Yes, a lot of work but worth it.
Are they hot
Nope
Awww, why even chop them into bite sized pieces? All of your cream cheese is hitting the bottom rack... not good. Would never do a popper this way, sorry. Plain cream cheese with bacon - at least there is bacon - the rest is bland as hell. Agreed with some of the other comments, add more spices and proteins (cooked Italian or Andouille sausage, etc with the cream cheese) as well as adding some sharp cheddar, etc... much improvement can be made with these, but give someone a whole boat popper instead of a bite. Wasteful.
All of these options work well and very few leak! This size is the perfect ratio of flavors
It's prononced hala pay nyo
and the recipe looks great!
LOVE IT! thanks for comments
WHAT THE HELL IS THAT SOUND IN THE BACK ROUND!!!!!!!! wtf !!!!!!!!!
UA-cam you jacked me up
That is the stupidest cutting board/container hybrid
It's like a build up to absolutely NO release🤦🏾♀️ Come on plain cream cheese? Are you still serious??
Try the ratio - it’s the best and yes I have played with all the combos for 20yrs. It’s just the right combination in this format