farmer_boots
Weirsdale, Fl
Senior Member
Joined: 11/20/2003
View Profile
 Offline
|
We love Grilled jaliapeno poppers they are so much easier to fix than deep frying. And what a hit when served to groups. But I have a hard time determining when the bacon is fully cooked. So most of the time I overcook the Jalapeno's to make sure the bacon is cooked.
What's a good method to determine when the bacon is cooked?
Because the bacon is so thin could I use an IR thermometer to measure the surface temp of the bacon? When it reaches 160+ it's ok to eat?
thanks
2006 Monaco Diplomat
|
fla-gypsy
North Florida
Senior Member
Joined: 04/19/2005
View Profile
Offline
|
Since bacon is cured you could probably eat it raw with no ill effects. I doubt there is a minimum temperature requirement. I always try to crisp and brown it up and just serve them. I prefer a medium hot fire and turn frequently. They are a treat
09 SuperDuty Crew Cab 6.8L/4.10(The Black Pearl)
06 Keystone Hornet 29 RLS/(The Cracker Cabana)
|
Mopar madman
Roseville
New Member
Joined: 03/19/2012
View Profile
Good Sam RV Club Member
Offline
|
When I make poppers for the grill I precook the bacon and add it to the cheese mix I am stuffing the jalepenos with. I also like using a smoked cheddar cheese! Now I am hungry!
Jeff Barsotti
|
Jim Cindy
Northcentral, PA
Senior Member
Joined: 03/24/2009
View Profile
Offline
|
While not a fan of it for a hot breakfast, the precooked bacon in the grocery store works great for these kinds of dishes. Anywhere you don't actually need the bacon fat in the recipe. Even does a respectable BLT while traveling. We have used Hormel.
PBH Portable Beach House
2008 GMC 2500HD Duramax Allison 
2009 Cameo 34CK3
MorRyde IS, Disc Brakes, G614's
PullRite Super Glide Hitch
Propane fueled Yamaha EF 2400is
|
Old-Biscuit
Across the USA
Senior Member
Joined: 06/20/2009
View Profile
|
Picked up a bunch of jalapenos & cream cheese this morning for grilling this afternoon.
Bacon ain't done until it's crisp........and a good char on the jalapenos.
2007 RAM 3500 QC LB SRW 5.9L CTD 48re 4:10 4K in bed 'quiet genny'
2007 HitchHiker II 32.5 UKTG 2000W Xantex Inverter
Hit the Road Free & Clear April '07
|
|
|
Super_Dave
Sacramento, CA
Senior Member
Joined: 01/19/2007
View Profile
Offline
|
I find that about 1 minute with the bacon in the microwave before toothpicking it to the popper goes a long way in helping the popper and bacon finish about the same time.
As for precooked bacon, one does want some of the rendered bacon fat to flavor the popper, not just be a garnish.
Truck: 2006 Dodge 3500 Dually
Camper: 2007 Eagle Cap 850
Boat: 2003 Jetcraft 2125 - Yamaha 150 HP & 8 HP Kicker
|
farmer_boots
Weirsdale, Fl
Senior Member
Joined: 11/20/2003
View Profile
Offline
|
Thanks for the ideas. I will try the precooked bacon and the microwave both sound like a very good solution.
|
rodbuilder
Cottage Grove, Or.
Full Member
Joined: 05/26/2004
View Profile
Good Sam RV Club Member
Offline
|
i agree with pre cooking the bacon but i only cook it about half way... i do mine a little different than most in that i make a one bite popper by cutting it into rings about 1 inch long... remove the seeds and some of the heat, then i stuff, wrap a half strip of bacon from top to bottom and stick a tooth pick in it and into the smoker for an hour... makes a great appatizer... already has the tooth pick in it...
|
Super_Dave
Sacramento, CA
Senior Member
Joined: 01/19/2007
View Profile
Offline
|
I think finishing off in the broiler if one had to would also be a good way to crisp up the bacon without cooking the life out of the pepper.
|
ETex2
E. Texas
Senior Member
Joined: 05/09/2005
View Profile
Offline
|
Does anyone use the little cookers with holes in them made just for cooking them? I've always wanted to try them but it seems they'd be hard to cook up without one of these. I see these for sale at the flea market often but never in stores (not that I've looked for them).
|
|
|
