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1
Preheat the grill over medium-high heat.
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2
Put the whole water chestnuts in a plastic bowl or container of some type and cover with the soy sauce.
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3
Pour enough brown sugar into the bowl to cover the chestnuts.
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4
It will dissolve as you add it so it may take a fair amount of brown sugar.
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5
Let them marinate overnight in the refrigerator.
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6
In the morning, stir the mixture and let sit until you need them.
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7
Cut the stems off the peppers.
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8
The larger the jalapeno the better.
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9
Core the jalapenos.
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10
You can find a tool called a chili twister at most BBQ/fireplace stores.
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11
Warm the package of cream cheese in the microwave and squeeze it into a quart freezer bag.
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12
Cut a little bit of the corner off the bag and use it as a pastry bag.
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13
Fill the bottom part of the pepper only.
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14
Now stuff 1 or 2 chestnuts into the pepper.
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15
You may need to cut the chestnuts in half.
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16
Leave a little space at the top of the pepper.
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17
Take the bacon (thin sliced works best) and cut the strips in half.
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18
Wrap each pepper with the half slices of bacon.
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19
Use toothpicks to keep bacon in place.
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20
Using the rest of the cream cheese, fill the remaining space at the top of the peppers.
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21
Sprinkle a little bit of all-purpose bbq rub on the top for some color.
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22
They are ready to cook.
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23
Place the poppers on the grill and cook until the bacon is done.
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24
Watch them closely!
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25
If the bacon grease pools, it will catch fire.
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26
Open grates work well (but the bacon drippings will still catch fire), but an offset fire works best.
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27
Also at most BBQ/fireplace stores, you can find holders that will hold 1, 2 or 3 dozen jalapenos.
