Ingredients: 5 Green Onions - diced (both green and white parts) 1 Package Cream Cheese - Softened 1 C Shredded Mild Cheddar Cheese 6 Slices Thick Bacon 12 Jalapenos

Instructions:  Mix together Green Onions, Cream Cheese, and Shredded Cheese in a bowl. Remove tops from jalapenos and remove the membranes and seeds from inside (Really easy with a jalapeno corer). Place Cream Cheese Mixture in a pastry bag or plastic bag with a tip cut off. Stuff each jalapeno full of the cream cheese mixture. Cut the slices of bacon in half and place over the top of each jalapeno and secure with a toothpick. Grill over indirect heat for approximately 1 hour or until bacon is crisp on a jalapeno grill rack (or you can just place them on the side, and just rotate them on a regular basis-every 15 minutes).

Note: Longer you grill, the more heat removed from the jalapenos, but make sure you use indirect heat or you will have major flare ups.

Results:

As many people know stuffed jalapenos are one of my favorite appetizers.  Once the majority of the heat is removed from the jalapeno, you are left with a great flavor of just the jalapeno.  This is about one of the simplest recipes you can do with jalapenos, but still very tasty. 

My blog has a brand new look that is more customized to my likings.  Please take a look and let me know what you think.  All I plan on changing in the near future is probably the text on the logo. 

J

As the temperature is rising here in Iowa, I am starting to think of all the things I would like to BBQ this year.  Here are some of the thigns I am hoping to BBQ Soon:

• Looking at coming up with my own Steak Marinade.
  
• Grilling chicken wrapped in banana leafs.
• BBQing for a graduation party, lots and lots of pulled pork.
  
• Going to try and come up with as many Stuffed Jalapeno Recipes I can.
• Going to try and review more BBQ Books
  

Changes to the blog that are in the works:

• Got a complete new and attractive layout coming soon.
• Going to be posting some blogcast showing how I BBQ.

What does baseball in March have in common with BBQing in March?  As the baseball players are getting back into the groove of things, us BBQers are doing the same.   It was a fairly nice day out, so I decided to bring out the BBQ for the first time since winter hit us (not counting the smoker).  Over the winter, I pretty much stuck to using the Cookshack and did a lot of pastrami for friends and co-workers also did a few Pulled Porks too. 

 Today's BBQ was a New York Strip steak for me and 2 Chicken Kabobs for the wife.  

New York Strip:

• 3 t Peppercorn Melange - rough grind
• 2 t Fresh Garlic
• 2 t Kosher Salt

Mix up the ingredients and apply to both sides of the steak.  I generally get a good roaring fire going, then sear both sides of the steak for about 1 1/2 minutes on each side, then set it away from the fire to cook the remainder of the way.  This actually ended up being an easy, but very tasty steak. 

Chicken Kabobs

• 2 Chicken Kabobs from the meat counter
•  About 1/4 cup Italian Dressing

Let the kabobs marinated in the Italian dressing for about an hour, rotating after 30 minutes.  Cook over direct heat for about 1 minute, then rotate, and cook for another minute.  Place just next to the direct heat and let it cook until chicken is heated throughout.

For the first BBQ of the year, it was simple and good.  The only problem I had was with the 2 lighters that stayed in the garage all winter long.  Getting those things to light the charcoal was a real pain.