Grilled Jalapeño Poppers Three Ways 

God bless each and every single person involved with the making of these videos!

I'll add these to my list of jalapeno popper recipes. Like them all. Thanks for sharing.

All looked terrific, will have to give these a try. Nice job

Love some poppers. Great job and unique ideas.

Another one out the park! Well done

Very nice trio! Thank you

Best cooking channel on YT. A couple unique jerky recipes would be awesome.

As always, looks awesome!!!

Your videos are always Top Notch really enjoy watching them and I love jalapenos great job man.. cheers bud

Loving it!

Great variety! We here in Texas love us some variety 😂 Thanks for the video! Well done

Hey Tom, love all the videos. Can you make a video on the knife you use. You may have made one like this already but I can’t find it. Thanks

Love your content

Nice video. Another great receipe to try. I watch every Tuesday! Id like to see a video on how to cure and smoke maple bacon please!!

Fantastic. Thank you

My to-try recipes of yours gets longer and longer! Great video and cooking!

Awe man, thanks for the tip on the pastry bag on a budget.👍

Love the content just hope that you give us the ingredients in the rubs for the people that arent able to get them.

Love the lack of cheesy background music.

Love the piping bag tip!

I really wanted you to try each and tell us which was your favorite. They look really good!!

That's some good looking eats right there

Tom that was killing. Why I told you in one comment I made I grow my jalapeno. But that trick piping in the filler very cool. My mother baked wedding cake 7 tier cake. That being said I'm probably the only guy they can pipe out roses for a wedding cake. I'm not a chef. I am a Carpenter. You definitely put a new twist on jalapeno poppers. Thank you I learned a lot.

Yeah man! Just pulled 24 jalapeños off my plants,found Your channel,what timing!Glad I’m a subscribing.🇨🇦👍🇺🇸

Never thought about incorporating BBQ sauce or rub into my poppers sounds good tho gonna have to try next time 🔥🔥🔥🔥

These really look fantastic! I’m hoping to make a bunch of these when my jalapeños are ready to harvest. Could I prepare a whole bunch of these and freeze them for later use?

Those are some really good poppers nver thought of trying those ingredients.

We love your video’s! Great ideas...and we are enjoying them with our smoker. Question, do you have any recipes for fish - namely Tuna or Salmon that would work with a smoker?

Trying to have a cold one with Chef Tom

Love the videos, keep them coming! A suggestion...with hunting season upon us, how about a venison, duck or other game recipe for all us outdoorsmen (and women) who love our smokers!

Got to try Buffalo one. That's brand new to me. Nice job.

Nice!!

Really amazing dude!

12:30 at night and you have made me very hungry... And to maintain a reasonable weight, I need to wait until the morning to eat... some jalapeno poppers!

Nice looking poppers

i must say i love your videos im a big BBQ enthusiast, and i never miss an episode! could you do a video were you don't use store bought dry rubs!? Does anyone else agree?

Congrats on 100K

Nice job sir.

Yeah, I'm gonna have to stop you right there and subscribe.

Nice video need more of football food like that good job big dog

What kind of charcoal do you use?

You're not allowed to say "pros-chew-toe ever again! Other than that, great tutorial my guy! Thank you!!

Pastry bag on a budget. Genius.

Cabe you make a choice vs prime brisket cook video?

** Instant Classic! Love to see you do something with Sous Vide

Can you pan fry these?

Hi Tom. Can you do a porchetta on the YS640?

Can I get the rubs and sauces here in western Canada?

excellent video. Liked and subscribed!!

Awesom videos how about your version of prime rib

new to your channel. I was looking for a brisket recipe for the oven and came across your channel. I also saw your recipe on jalapeno "poppers". Is there a difference between a bomber and popper? I'm from San Antonio and we call them jalapeno bombers. Just wondering.

Yum

Love this video. Why have I not been leaving the stems on my Jalapenos all this time LOL. I do prefer cherry wood/Post Oak combo over hickory but nothing at all wrong with hickory whatsoever :)

Are we able to substitute cheddar cheese for the cream cheese?

HEY BRO I GRILLED MINE TOO BUT FOR SOME REASON THEY TOOK A LOT LONGER THEN JUST TEN MINUTES. MAYBE ITS JUST MY SHITTY WEBER'S AIR VENTS BUT THEY STILL TURNED OUT VERY DELICIOUS. THANK YOU VERY MUCH FOR RECIPE AND VIDEO. --- MATTY MARTINEZ

I use a melon baller to scoop out the guts of the jalapeno. I find it makes it so much easier and quicker

Wow

...do the next one very simple... 6 cup Cream chese,3 tablespoon Apricot jam and a Thumb fresh very fine chopped ginger... *thumbs up* ;) best regards from germany

Great...

MOOOOREE. Love it now chicken wings

Duck poppers, classic over here in Louisiana

Great camera work!

Where’s your restaurant ? Your food looks so goood !!!

Great recipes thx Tom, I’m gonna stuff some chicken Breast with the these for sure.

Another nice video 👍- would you like to make a Buckboard Bacon Video?

ok that is the best.

The only thing I do differently is I like to finely mince the pith from the peppers and mix it in with my filling so I can have something that comes close to resembling heat.

Best Popper recipe ever: Use Chive creme cheese add a small raw shrimp wrap w. bacon About 5 mins before they are done- Sauce them... Sauce recipe: Brown sugar, maple syrup, crushed pecans! Try this on the channel for an episode and let me know!

Smoke it!!! To smoke anything on a charcoal grill: Lay down flat a layer of briquettes. Put EVOO on a paper towel that covers all of the briquettes. Light the paper. After 5 minutes put everything (seafood, chicken, beef, sausage) on the grill. Place grate 6 inches above briquettes. Notice that the briquettes have just a small amount of white ash on them but the EVOO is making them smoke. Smoke for 30 minutes for seafood and one hour for meat. Good luck.

Black label maple black pepper thick cut works great

Tom, do you have any recipes for venison (and/or elk, buffalo, rabbit, turkey, bear, etc) you can prepare on the grill or smoker? I'm sure you've got plenty of subscribers that are outdoor enthusiasts that would be interested. I think a smoked salmon/trout vid might also snag a bunch of "Likes". Anyway....just a thought. Keep up the excellent work.

Hey Chef Tom, do you remember Biker Billy ? He had a different style popper that you may like... the majority of the filling was cream cheese with some worcestershire and vanilla extract... I know it sounds funny, but a tiny amount of vanilla extract really works well with the bacon and worcestershire sauce. OH, and to save you a LOT of trouble de-seeding them, try this tool : www.jalapenocafe.com/twister.html a "chile twister" allows you to clean out the pith and seeds but still keep the jalapenos whole and easy to fill, with no spillage or leaking while baking.

Can you brine a Cornish hen,then inject with some seasoning with a hint of smoke,tyvm allthing bbq

Subscribed immediately.

If you don't have gloves a small spoon works well for scraping out the peppers.

What three rubs/seasonings would you recommend to always have on hand?

What's your favorite beer?

"Alright this is ready to pipe". Insert dirty joke here.

What kind of smoking wood?

Hot Hot Hot!

pross juto?

Where can we buy the spices you use ?

You didn't try the other two! Well, they all look good anyway.

🤗👍

You should do Kalua pork!

Chef Tom is the bomb.com

The cheese cools it down

God Damn Chef Tom, you have such a magnificent beard.

just in time for x-mas

How about a type without cheese? Use cooked zucchini and white mushrooms minced together.

Hey Chef Tom can you do something with frog legs?

He has immaculate nails and cuticles. Why did I notice this? I’m not sure....😋

Make a Japanese Waygu steak

If you smoke a jolepena does it easy the heat.

Urrrrrrrrrr Greeatttt

Hey Chef Tom, can we be best friends?

Spoon dude

wrong channel to watch when you are hungry. LOL

When I went to Bethany college we used to make fun of shockers ha ha

Could you smoke a turkey breast Chef Tom?