18 jalapenos (larger straight ones work best)
6 oz. sharp cheddar or other cheese, cut into 18 sticks that will fit inside the jalapenos
6 thin slices smoked bacon, each cut crosswise into thirds
18 smoked almonds

Cut off stem end of the jalapenos and remove the seeds, using the jalapeno corer included with your rack. Be careful not to touch your eyes or face, as the pepper juice can sting. It may help to wear latex gloves to protect your hands.

Slice the cheese into uniform sticks just big enough to fit in each jalapeno, and roll each cheese stick with an almond in a slice of bacon. Stuff the wrapped cheese stick into each jalapeno and arrange on the jalapeno rack.

Grill the jalapenos by indirect heat at a moderate temperature (about 375°F) until the peppers are tender and lightly browned, about 20 to 30 minutes.

For spicier poppers, cook a few minutes less. Enjoy piping hot!

Yield: 18 Poppers
Steve Raichlen, Best of Barbeque recipe card