INGREDIENTS

6 Jalapenos, sliced in half lengthwise, and seeded
8 oz. Cream Cheese, room temperature
½ c. Mozzarella cheese, grated
¼ c. + 3 TB Flip Flop Sauce
12 Slices of Bacon
Toothpicks

PRODUCTION

1. Marinate the sliced bacon in ¼ cup of Flip Flop Sauce, and set aside.
2. Prepare Jalapenos, by cutting in half lengthwise, and scooping out the seeds with a small spoon.
3. In a mixing bowl, combine the cream cheese, mozzarella and 3 TB of Flip Flop Sauce. Mix until smooth. You can also use a hand mixer.
4. Taking each of the Jalapeno halves, fill generously with the cream cheese mixture and set aside.
5. On the Burch Barrel, build up a good coal base. Once the coals are ready, move the coals to one side of the coal pan, and place the coal pan in the middle of the Barrel.
6. On the opposite side of the coals or indirect heat side, place the marinated bacon slices on the Burch Barrel, and grill until the edges just start to curl. Only a couple minutes on each side. You can adjust where your heat is, by rotating the grill grate with your tongs. This will help in preventing flare up, and burning the bacon. You can also move your coal pan up or down to adjust the heat.
7. Once the bacon is par-grilled, remove.
8. Take a slice of bacon, wrap tightly around each of the cream cheese filled jalapenos, and stick 2 toothpicks to hold the bacon in place.
9. Place the poppers on the Burch Barrel for 10 minutes, remove and ENJOY!

BIG EARL'S POPPERS

INGREDIENTS

6/8 Jalapenos, sliced in half lengthwise, and seeded unless you want more heat.
8 oz. Cream Cheese, room temperature
½ c. Shredded Parmigiana
Garlic Powder
Paprika
3/4 Slices of Bacon
Balsamic Reduction
Toothpicks

PRODUCTION

1. Prepare Jalapenos, by cutting in half lengthwise, and scooping out the seeds with a small spoon.
2. In a mixing bowl, combine the cream cheese and shredded Parmigiana. Mix until combined.
3. Taking each of the Jalapeno halves, fill generously with the cream cheese mixture and set aside.
4. Sprinkle each Popper with Garlic Powder and Paprika. Cover evenly with each seasoning.
5. Take a slice of bacon and cut it in half. Place bacon length wise over cheese side of popper. Push sides of bacon down around the side of the popper and run a tooth pick through both to hold it in place.
6. On the Burch Barrel, build up a good coal base. Once the coals are ready, move the coals to one side of the coal pan, and place the coal pan in the middle of the Barrel.
   *TIP - This will help in preventing flare up, and burning the bacon. You can also move your coal pan up or down to adjust the heat.
7. Place the poppers on the indirect heat side of Burch Barrel. Looking for about 375/400 F.
8. Cook until bacon crisps and cheese melts, remove, drizzle with Balsamic Reduction and ENJOY!

INGREDIENTS

6 Jalapenos, sliced in half lengthwise, and seeds removed
8 oz. Cream Cheese, room temperature
8 oz. Goat Cheese
3 TB Pepper Jelly
12 Slices of Prosciutto
Toothpicks

PRODUCTION

1. Prepare Jalapenos, by cutting in half lengthwise, and scooping out the seeds with a small spoon.
2. In a mixing bowl, combine the cream cheese, goat cheese and the pepper jelly. Mix until smooth. You can also use a hand mixer.
3. Taking each of the Jalapeno halves, fill generously with the cheese mixture.
4. Take a Prosciutto slice and tightly wrap it around the Jalapeno.
5. Add two toothpicks to each of the Jalapenos to hold the Prosciutto in place while grilling..
6. On the Burch Barrel, build up a good coal base. Shooting for about 400F.
   *TIP - The prosciutto will not flare up like bacon so you can cook them over direct heat.
7. Once the Prosciutto is grilled on all sides, they are ready to pull from the grill.
8. Place on a serving tray and enjoy!