6 Whole Jalapeño Peppers
6 oz Cream Cheese (block packaging)
½ Teaspoon Garlic Powder
1 Green Onion (finely minced)
½ Cup of Sharp Cheddar Cheese (shredded)
12 Sliced of Bacon
Coal Pan Height: Mid Track for medium heat
- Cut off the stem ends of each jalapeño and slice them in half so that they open like a book. Use your thumb to de-seed each jalapeño or leave some seeds in to keep heat if desired. Be sure any connective tissue inside jalapeño halves is cut out.
- Now mix your favorite cream cheese with green onions, garlic powder (or you can use 3 cloves of freshly minced garlic), and cheddar cheese in a bowl. Now stuff your halved peppers with your cream cheese mixture.
- Wrap each stuff halved jalapeño with bacon ensuring that you do not double wrap any bacon. Use toothpicks to secure your shooters until the bacon does the job for you.
Grilling Instructions: Place jalapeños on your Burch Barrel cut side down and grill just until bacon begins to crisp (about 6 minutes). Gently loosen bacon from the grill and flip jalapeños over. Cook an additional 10-12 minutes or until bacon is cooked and cheese is melted.
Burch Barrel Shooters are a perfect appetizer for any deer or duck camp. They’re fun and easy to put together, and shooters on the grill are one of life’s greatest pleasures. Savor the moment.