Cooking for 6 people
Ingredients
- 12
whole jalapeños, halved lengthwise with seeds and membranes removed
- 24
fully cooked, tail-on shrimp
- 24 slices
bacon
- 1 cup
cream cheese
- 2 tbsp.
Bloody Mary rub
1Food Prep
Begin by slicing the jalapeños lengthwise and removing the seeds and membranes.
Fill each jalapeño with cream cheese and place a shrimp on top of the cream cheese.
Next, wrap each popper with a piece of bacon and place on a pellet grill cooking mat (or any grill-proof mat) and season lightly with the Bloody Mary rub.
2Grill Prep
Fuel: We recommend Kingsford® Hardwood Pellets (Grillmaster’s Choice)
Method: Pellet Grill
Temp: 350°F (Medium Heat)
3The Cook
Load your pellet grill with Kingsford® Grillmaster’s Choice pellets, and preheat to 350°F.
When you’re at temp, place the grill mat with the poppers inside your pellet grill, and cook for 20 minutes, or until the bacon is fully cooked.
Enjoy with friends and family!
Recipe created by recteq on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
