jalapeño Poppers, who else loves them?

Today's BBQ included sirloin, chicken, and poppers.
I thought about steaming some vegetables but I did that last month.
Back to the poppers, how often do you BBQ them?

I want some brisket twinkies!

Every once in a while I like poppers

They have to be homemade. None of this frozen [censored] or sonic stuff. They can be great, but often are tasteless and horrible.

I’ve never made them, but I like them for sure. I don’t care for cream cheese stuffed though

just about every time we grille,

jalepenos cleaned , stuffed with cream cheese , spicy jimmy dean, and wrapped in bacon.

Venison poppers are delightful.

Love them and probably have them once a week

This, exactly. Have to be homemade. You order them at a restaurant and you run the risk of severe disappointment (I’m looking directly at you, La Hacienda)

Dove poppers are my favorite. Did some last year and added pineapple. Incredible upgrade.

Stuff, wrap in bacon, partially smoke, batter, then fry them.

I like jalapenos period. I need to make some homemade stuffed one rolled in panko bread crumbs. Will do as soon as plants produce.

What grill settings do ya'll use to get the jalapeños the way you like them without cooking the cheese filling so hot it drips out?

Do you par cook the japs then stuff and grill or just stuff em raw and grill? Yes wrap in bacon

Love the range rattlers at salt grass.

My wife and I like them spicy
When I make some for my kiddos, after you remove the seeds from the jalapeños, soak the jalapeños in cold water for 45minutes. About 90% of the heat is removed using this technique.

At home we've tried them with all kinds of fillings, and usually are tasty, but nothing beats the rat toes at Razzoos

Now y'all have made me hungry for armadillo eggs. Haven't had those in forever. Sounds like a memorial weekend project.

I always remove the seeds and veins, but haven't tried soaking for 45 minutes.
I'll try that when using the super hots. thanks

At least once a week

They're good stuffed with pimento cheese, too.

Poppers to Poopers.

I don’t like making them, but it’s worth it. Duck poppers are my favorite but I just made Texas Twinkies for the first time last week and they were awesome.

Make them all the time. Try stuffing some sharp cheddar with the cream cheese. Takes it to the next level.

Used to make em all the time but got lazy and realized HEB has them already made, albeit not as good as home made, less jap seeds in my eyes and on other parts, I just buy em pre made now.

This ^^^^
or the Mexican Goat Cheese

Goat

Love ‘em and I’ll eat ‘em any way. Mmmmmmm

Love me some poppers, fan of the ones at Salt Grass as well.

I’ll take left over brisket and mix with the cream cheese then use that as my stuffing. Smoke around 325 til bacon is cooked and pull off. I know people that smoke at a lower temp but I like for my bacon to have a snap to it.

I love them stuffed with boudin .

I found some jalapenos at the local nursery that the owner said were bred to be made into poppers. Large pepper but with a milder taste. I like mine spicy, but no one else does. Bought three plants, I'll give a review after my first harvest. Also, everyone here wants that cheese in a can as the filling.

Love them. We make them probably once a month at home on the grill.

Love them. Bumbershoots BBQ in Argyle has brisket stuffed, bacon wrapped poppers that are awesome.

No need to pre cook. Clean seeds and veins depending on how much 'heat' you prefer. Soaking in water helps take away more heat too. Stuff with whatever you choose, wrap in bacon and grill. (If you are stuffing with ground sausage or ground meat pre-cook that before stuffing.) Went to a friends place once for a cook out and they did stuffed Jalapenos with raw ground beef and added onion slivers stuffed inside too. Bacon burned, jalapeno fell apart, onions were crunchy, and ground meat was not done in the middle. Nasty mess.

Yes his fire was too hot but you save yourself some trouble if you pre cook any ground meat before stuffing.

Wife usually makes up 100-150 and puts in the freezer. Our jalapenos make like crazy down in the garden. Tomatoes are my problem plants.

I make them every couple weeks or so. They key is to poke a hole with a toothpick at the point of the jalapeno. Pushes the air out as you stuff them and make stuffing much easier.

I cut mine in halves.

Try them with crunchy peanut butter

I would have thought this post was an attempt at humor before trying jalapeño peanut brittle.
It's the best peanut brittle you will ever taste.

We stuff them with Flounder, Crabmeat, or Shrimp down here

I use Fooledya or Coolapenos for my Pops so they won’t burn him up.

This thread has given me several ideas for new things to try when BBQ'ing poppers.
One is the boudin mentioned by fishentime.
I BBQ boudin probably every third time I BBQ.
It's the traditional stuffed sausage links so trying it with peppers sounds worth trying.