Grilled Jalapeno Poppers

Brent's Jalapeño Poppers


Ingredients:

1 lb jalapeño peppers

8 oz cream cheese with chives

1 lb thick bacon

1 lb (or 8 oz sliced) pepper jack cheese, sliced to your desired thickness

Seasoning salt, optional

Wooden toothpicks



Directions:

Wash peppers and then carefully slice each pepper in half. Scoop out the seeds and membranes of the pepper and discard. If you prefer them to be less spicy wash the halves in cold water, otherwise begin filling each half with cream cheese until the cream cheese is level with the edges of the pepper. Top cream cheese with slices of pepper jack cheese.

Carefully cut bacon slices into either thirds or halves and wrap those around the peppers, using wooden toothpicks to hold bacon on the pepper.

Grill over low to medium heat until bacon is browned and cheese is melted. Serve immediately. Serves about 8.

BBQ Elk Steak Sandwiches

When I got home from work this morning I cooked 3 packages of elk steak in the crockpot. I seasoned it with garlic and mustard powder... I cooked it all day on low in the crockpot (while I slept)(I am on the graveyard shift). This afternoon I drained the juice out of the crockpot and flaked up the elk steak with 2 forks ... think chipped beef. I added a bottle and 1/2 of BBQ sauce and let it sit on "warm" for an hour. I toasted some sesame hamburger buns and put the elk steak mixture in the middle. These BBQ sandwiches are absolutely awesome. Guess what I am taking in my lunch today?