Irish Poppers

Irish Poppers, wood pellet, grill, BBQ, smoker, recipe

Irish Poppers

Patti was having lunch out with her good pal Peggy and, of course, they tossed around recipe ideas. Everyone loves jalapeno poppers for tailgating and Green Mountain makes one of the best with their Davy Crockett. It fits so easy into your car because the legs fold up and become handles. Ken thought these poppers Peggy came up with were a great idea. They not only have his favorite green vegetable: jalapenos, but Patti stuffed them with cheesy shredded potatoes and garlic then wrapped the peppers with bacon. They make a great appetizer for the big game and/or a side dish for your favorite meat or seafood.

Irish Poppers
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes at 375 degrees (190c)
Grill: Green Mountain Wood Pellet Grill, Davy Crockett Tailgater
Pellets: Pacific Pellet Mountain Maple

Ingredients: Irish Poppers

  • 8 long green jalapenos
  • 2 Tablespoons fresh minced garlic
  • 2 teaspoons Green Mountain Grills Sizzle Seasoning Blend
  • 1 teaspoon fresh ground pepper
  • 2 cups O’Brien style shredded potatoes
  • 1 cup sharp cheddar cheese, shredded
  • 8 slices your favorite bacon
  • 8 toothpicks

Irish Poppers
A Wood Pellet Grill Recipe

Directions: Irish Poppers

Slice jalapeno lengthwise, being careful not to slice through and scrape out the seeds and membrane; we use a melon baller, set aside. In a large greased cast iron skillet sauté potatoes until browned. Add seasonings garlic and cheese. Cool slightly, and stuff jalapenos with the potato cheese mixture. Wrap with bacon, secure with toothpick and you’re ready for the grill.
We did these for 45 minutes @ 375 degrees (190c) for 45 minutes till the bacon was starting to crisp nicely. Turning about every 15 minutes on the grill grates.

I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Irish Poppers
A Wood Pellet Grill Recipe

Irish Poppers, wood pellet, grill, BBQ, smoker, recipe

 In a Cast Iron Skillet Sauté Potatoes

Irish Poppers, wood pellet, grill, BBQ, smoker, recipe

Add Cheese and Let Cool

Irish Poppers, wood pellet, grill, BBQ, smoker, recipe

Slice Jalapeno Lengthwise

Irish Poppers
A Wood Pellet Grill Recipe

Irish Poppers, wood pellet, grill, BBQ, smoker, recipe

 Stuff Jalapenos with the Potato Cheese Mixture

Irish Poppers, wood pellet, grill, BBQ, smoker, recipe

 Wrap with Bacon

Irish Poppers, wood pellet, grill, BBQ, smoker, recipe

 Secure Bacon with Toothpick

Irish Poppers
A Wood Pellet Grill Recipe

Irish Poppers, wood pellet, grill, BBQ, smoker, recipe

 Ready For the Grill

Irish Poppers, wood pellet, grill, BBQ, smoker, recipe

 On the Grill Grates

Irish Poppers, wood pellet, grill, BBQ, smoker, recipe

Let’s Eat!!!

Irish Poppers
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

https://datenightdoins.com
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Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Lodge Cast Iron
www.lodgemfg.com

Our Cutlery Provided By:

https://datenightdoins.com

 

Irish Poppers
 
Prep time
Cook time
Total time
 
Patti was having lunch out with her good pal Peggy and, of course, they tossed around recipe ideas. Everyone loves jalapeno poppers for tailgating and Green Mountain makes one of the best with their Davy Crockett. It fits so easy into your car because the legs fold up and become handles. Ken thought these poppers Peggy came up with were a great idea. They not only have his favorite green vegetable: jalapenos, but Patti stuffed them with cheesy shredded potatoes and garlic then wrapped the peppers with bacon. They make a great appetizer for the big game and/or a side dish for your favorite meat or seafood.
Author:
Recipe type: Appetizer
Cuisine: American BBQ
Ingredients
  • 8 long green jalapenos
  • 2 Tablespoons fresh minced garlic
  • 2 teaspoons Green Mountain Grills Sizzle Seasoning Blend
  • 1 teaspoon fresh ground pepper
  • 2 cups O’Brien style shredded potatoes
  • 1 cup sharp cheddar cheese, shredded
  • 8 slices your favorite bacon
  • 8 toothpicks
Instructions
  1. Slice jalapeno lengthwise, being careful not to slice through and scrape out the seeds and membrane; we use a melon baller, set aside. In a large greased cast iron skillet sauté potatoes until browned. Add seasonings garlic and cheese. Cool slightly, and stuff jalapenos with the potato cheese mixture. Wrap with bacon, secure with toothpick and you’re ready for the grill.
  2. We did these for 45 minutes @ 375 degrees (190c) for 45 minutes till the bacon was starting to crisp nicely. Turning about every 15 minutes on the grill grates.
  3. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

 

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