Let's get grilling

1 In a medium saucepan, combine the half & half and butter. Bring to a boil over medium-high heat on the stovetop or portable stove. Remove from the heat and stir in the grits, cheddar and Monterey jack cheese. Cover pan and let the al dente grits cool, about 45 minutes.
2 Fill the cavity of each jalapeno pepper half with a spoonful of grits, even with the edge of the pepper. Wrap each pepper with 1 strip of bacon and tuck the ends.
3 In a small bowl, combine the sugar, chili powder, and cumin. Season all sides of the bacon wrapped peppers with the seasoning.
4 Put the jalapenos over indirect heat, away from the coals, close the grill lid, and cook the until the bacon is crisp and brown, about 35-40 minutes. Transfer to a platter and serve hot.
Cooking for 6 people

Ingredients


Grits

  • half & half
    1 1/3 cup
  • butter
    2 tablespoons
  • quick grits
    1/2 cup
  • cheddar cheese, shredded
    1/3 cup
  • Monterey jack cheese, shredded
    1/3 cup
  • salt
    1/2 teaspoon

  • jalapeno peppers, cut in half lengthwise, seeded and deveined
    8
  • slices bacon
    16

Seasoning

  • sugar
    1/4 cup
  • chili powder
    1 tablespoon
  • cumin
    1/4 teaspoon

Credit: Recipe created by world champion pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q on behalf of Kingsford® Charcoal.


Our Reviews


0 /5
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 98.8ms
  • REVIEWS, PRODUCT
  • bvseo-msg: HTTP status code of 404 was returned;

Adventurous Eats


Take your taste buds outside their comfort zone with these unexpected twists on grilling favorites.

Background

Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.