Bacon Jam Poppers

This recipe takes spicy jalapeños and transforms them into a savory, smoky treat with creamy cheese and rich, homemade bacon jam. Made on the Gravity Series® 600 Digital Charcoal Grill + Smoker, these jalapeños are perfectly cooked with just the right amount of heat and smokiness. Finished with a sweet and spicy maple sriracha drizzle, they’re an irresistible appetizer that’s full of flavor and easy to share.

Instructions

Make the Bacon Jam

1. 01

   Cook the chopped bacon in a skillet over medium heat until crisp. Remove and drain, leaving a small amount of bacon fat in the pan.

2. 02

   Sauté the onion and garlic in the bacon fat until soft and fragrant.

3. 03

   Add brown sugar, maple syrup, apple cider vinegar, black pepper, and red pepper flakes (if using). Simmer for 5–10 minutes until thickened.

4. 04

   Stir the cooked bacon back in and let the mixture cool slightly.

Prepare the Jalapeños

5. 05

   Hollow out the jalapeños, leaving the top of the stem intact to hold the filling.

Fill the Jalapeños

6. 06

   Add a layer of cream cheese to each jalapeño, sprinkle lightly with BBQ rub, then fill with the prepared bacon jam.

7. 07

   Smoke at 325°F until the filling is hot and the jalapeño has softened slightly.

Maple Sriracha Glaze

8. 08

   Mix 2 parts sriracha with 1 part maple syrup and drizzle over the finished jalapeños before serving.

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A post shared by Nick “Heatstroke” Keith (@heatstrokesbbq)