Hey everybody, I'm Chef Tom
with All Things Barbeque. And today I'm bringing
you one of my favorite tailgating appetizers, the
grilled jalapeno popper. (splash) Since there are so many
variations of this recipe, I decided I'm not going to bring you just one version today, we are going to do three different versions of
the grilled jalapeno popper. We're going to start with
the classic barbecue ABT or atomic buffalo turd, it tastes better than it sounds, I promise. Then from there, we're going to move on to an Italian-style,
wrapped in prosciutto. And we'll finish up with a buffalo chicken variation with a little
breadcrumb topping. But first, we've got to
get our jalapenos prepared. We'll start off by
splitting these lengthwise. And I'm going to leave the stem on, obviously you are not
going to eat the stem, but it does create a barrier, and once we hollow this out, you'll see that it's a nice barrier for this jalapeno boat that we are going to build. Next thing you'll want to do is get rid of these seeds in the center. So there's a couple different
ways you can go about this. You can take your paring
knife and scoop those out. Or if you want to work a little faster, with some gloves on, just scrape
those straight out of there Jalapenos are prepped so
let's get into ABT filling. I'm going to start off with
eight ounces of cream cheese. We've got two ounces of cheddar. And then you want to add some of your favorite barbecue rub, in this case we're using Plowboy's Yardbird Rub. And then we're just going
to start mixing this up. So for the ABT's I've seen all kinds of additional ingredients, everything from ground beef to chorizo,
caramelized onions, and garlic. But today we're keeping
it very simple and pure. We're going to do the cream cheese. We're going to do the cheddar cheese. And the barbecue rub. The next step, is to get these piped into those jalapenos,
and wrap them with bacon. From there, we're going to
finish with a barbecue glaze. But that's at the very end
of the cooking process. So here's a little trick to get your filling into your jalapenos. If you transfer it to a little zip-top bag and cut the top corner off, you've got kind of a
pastry bag on a budget. So next we're going to
get this wrapped in bacon. And we'll start by setting
it this on the bacon here. You definitely don't want
to get thick-cut bacon, you want to get a classic cut, that you can even kind of
stretch out a little bit. Thick-cut bacon's never going
to get crispy on the grill. So get a good wrap on it. And if you want to, you can
pin the ends with toothpicks. But, if you're just going to set the ends on the bottoms anyway, I found that you don't really need to do that. And that's it for the ABT. So let's move on to the
Italiano stuffed jalapeno. So this time, we're starting off with four ounces of cream cheese. We're going to add to that,
four ounces of ricotta. We've also got two ounces
of powdered Parmesan. And this time, we're seasoning with Cattleman's Grill Italiano. Alright, I'm not going to go
to crazy on the mixture yet, because we have one
more ingredient to add. Now my weapon of choice
for a tailgate would be a Weber kettle, it's the
classic charcoal grill. You can take it anywhere, no problem. And you can totally do
this recipe on that kettle, but we happen to have
the kettle's big brother here with us today, the
Weber Summit Charcoal Grill. So that's what we're
going to be cooking on. Now that that charcoal is glowing, I'm just going to throw a couple chunks of wood in here, give it a
little extra smoke flavor. I've got about four ounces
of hot Italian sausage that we're going to brown
up in the skillet here. Alright, we got that browned up, probably wouldn't hurt
to let it cool down. But, I am going to put it in here anyway. There we go, the cheese cools it down. Alright, let's get this in a piping bag. Now this time, instead of bacon, we're going to be using prosciutto. Look at that, beautiful. And that does it for the
Italiano stuffed jalapeno. So let's move on to our last one, the buffalo chicken popper. We're going to start with
one boneless chicken thigh. We're going to hit it with just a little bit of our Wing-Time buffalo sauce. Just to use as a binder, you'll see this later in the filling as well. And we're seasoning the chicken with The Cattleman's Grill Ranchero. Now this is a fairly savory rub, which is going to be perfect for the flavor profile we're going
for on our buffalo chicken. Alright, let's get this on the grill. We're going to over direct heat with this. With this charcoal grill
sitting at about 450 degrees For the filling on this
one, we're going to start out with six ounces of cream cheese. And add to that, two ounces
of smoked blue cheese. Then I'm going to throw it about a tablespoon, maybe two
tablespoons of our buffalo sauce. Alright, there's our chicken thigh, cooked all the way through. Now obviously we've made our own today, to season it the way we want to, but you could do this with
any leftover chicken, really. Alright so we'll give this a good chop. And then, get it mixed into our filling. As always, you want to give this a taste before we go any further. Buffalo is great. I'm going to add just
a little bit extra rub. It needs that little extra salt. Alright, this is ready to pipe. And real quick, we'll mix up our toppings, starting with a quarter cup of
panko, tablespoon of parsley, another shake of that Ranchero rub. And just a little drizzle of olive oil. So still looks a little bit dry, I just want a little more oil in there. Alright, that's looking really nice. Now each of these batches
is going to produce about a dozen of these poppers. And we're going to throw
on an assorted dozen right now on to the grill. Now we've got that grill set up for indirect heating, the coals
are all banked to one side. We're going to put the
peppers on the opposite side. And right now, it's sitting
at about 400-425 degrees I like this higher temperature, because it really allows
the bacon to get crispy. Now I'm just going to closed this lid, come back to check on
these in about 10 minutes. So we're just going to do a little squeeze test here, about 15 minutes in. The peppers are nice and tender. We got some browning on our bacon. And right here on the top of this crumble, these breadcrumbs are browning
up, so let's take these off. One last little touch,
we're going to brush our ABT's with some barbecue sauce. And I'm using the Plowboys Sweet 180 today because I want some sweetness to compliment what's going on here. Obviously, we don't need
anymore heat on these, because they're jalapenos. Or maybe you like a little more heat. But I want the sweetness to contrast. Alright, I'm going in for the ABT. Perfectly tender, man the first thing that jumps out is that Sweet 180. Such a good barbecue sauce. Get all the creaminess
from the cheese after that. And just a bit of back end
heat from that jalapeno. Only thing missing here, is
a cold one to wash it down. Cheers guys. Hey I hope you enjoyed this recipe. I love these recipes for tailgates, because you do these ahead of time, throw them in the cooler, and it's 15 minutes on the grill until you're feeding all of your buddies. If you enjoyed the recipe, please hit that subscribe button. And if you have any questions or comments or if there's anything
you'd like to see me cook let me know in the
comments section down below and let's be good to on another. For more recipes, tips, and techniques, head over to thesauce.atbbq.com All things barbecue, where
barbecue legends are made.
