Jalepeno Poppers on the EX6.

Bruno

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Jalapeño poppers, cream cheese, cheddar mixed with salt pepper and garlic, stuffed jalapeños and wrapped in bacon, dusted with Oakridge secret weapon.
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Temperature and time?
I followed a traeger recipe as far as temps, I went 200 for 30-40 minutes and cranked it up to 375 for 30 minutes. I probably could have pulled them a little sooner, but they are the best I’ve made yet.
I have been coring and doing whole peppers lately and we liked the halved peppers much better.
I started that way back in the day and switched it up when I bought a jalepeno pepper rack.
I liked these better and will stick with this method.
 
I followed a traeger recipe as far as temps, I went 200 for 30-40 minutes and cranked it up to 375 for 30 minutes. I probably could have pulled them a little sooner, but they are the best I’ve made yet.
I have been coring and doing whole peppers lately and we liked the halved peppers much better.
I started that way back in the day and switched it up when I bought a jalepeno pepper rack.
I liked these better and will stick with this method.
I wish I had the pics but I did right at about 400 peppers for a wedding reception. Did them all on my EX6. Took about 6-8 foil pans, all at the same time.
 
I wish I had the pics but I did right at about 400 peppers for a wedding reception. Did them all on my EX6. Took about 6-8 foil pans, all at the same time.
I wish u had pics too!! That’s insane!!
 
Found the pics and posted in its own thread
 
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