Grilled: Bacon Wrapped Jalapenos

Instructions:

1. Begin by soaking toothpicks in water, using four toothpicks for each whole jalapeño. Let them soak while you proceed with the other steps.

   • Soaking Toothpicks and Wood Chips: To prevent the toothpicks and wood chips from burning or catching fire easily while on the grill, ensure they are soaked in water well ahead of grilling time.

2. Soak apple or cherry wood chips in a bowl of water, setting them aside to soak while you continue with the preparation.

3. Slice the sirloin into strips approximately 1/2 inch to 3/4 inch (about 1.3 cm to 1.9 cm) thick, 1 inch (about 2.5 cm) wide, and 3 inches (about 7.6 cm) long. Place the strips in a bowl and season with Worcestershire sauce, paprika, salt, pepper, garlic powder, and onion powder. Allow them to marinate and absorb the flavors while you move on to the next steps.

4. Prepare the jalapeños by cutting off the ends and slicing each one lengthwise into halves. Remove all the seeds and white centers to reduce the heat level and make room for the filling.

   • Cream Cheese Application: When spreading the cream cheese on the jalapeño halves, aim for a layer approximately 1/2" (1.3 cm) thick.

5. Soften the cream cheese and spread it evenly inside each jalapeño half, creating a creamy base for the sirloin topping.

6. Place a slice of marinated sirloin on top of the cream cheese in each jalapeño half, pressing gently to ensure it sits snugly.

7. Wrap each stuffed jalapeño tightly with a slice of bacon. Secure the bacon to the jalapeño using two of the soaked toothpicks per piece to keep everything intact during grilling.

   • For wrapping the jalapeños, it's important to use thin bacon for the best results. Thin bacon, such as Hormel Black Label, is ideal because it provides the necessary elasticity to wrap the jalapeños tightly. Thick bacon tends to lack this flexibility, leading to it unraveling on the grill. To ensure your bacon-wrapped jalapeños stay intact and cook evenly, opt for thin slices.

8. Refrigerate the bacon-wrapped jalapeños for at least 1 hour. Allowing them to sit longer in the fridge will help the bacon adhere better, reducing the risk of it unwrapping during grilling.

9. Grill the bacon-wrapped jalapeños over medium heat, turning them occasionally to ensure even cooking, until the bacon is crispy to your liking. Once done, remove them from the grill and allow to rest for about 10 minutes before serving. This rest period allows the flavors to meld together, enhancing the taste and making them even more enjoyable.

   • Pro Tip for Gas Grills: If you're using a gas grill, placing the bacon-wrapped jalapeños on the top rack and adding some pre-soaked wood chips (apple or cherry wood preferred) to the bottom rack can enhance the smokiness and crispiness of the bacon. Monitor the wood chips closely; if they catch fire, lightly spray them with water to extinguish the flames and intensify the smoke, adding a distinct flavor to your dish. Pre-soaking the wood chips not only prevents them from igniting too quickly but also promotes more smoke, contributing to the overall taste of the grilled jalapeños.