-Makes 12 whole jalapenos

12 jalapenos, cored and seeded

12 slices bacon (length of bacon to be enough to wrap peppers 1.5 times)

8 oz. cream cheese, room temp.

1 clove garlic, minced

1 shallot, minced

1 T honey

Additional honey to drizzle

Toothpicks or skewer

Salt and pepper to taste

Prepare coals and grill for direct heat cooking by placing all coals on one half of the grill.

In a small mixing bowl, combine cream cheese with garlic, shallot and honey. Season to taste with salt and pepper.

Stuff jalapenos with seasoned cream cheese, then wrap peppers with bacon. Secure with a toothpick or skewer.

Place wrapped peppers directly over heat. Watch for flare-ups as the fat renders out. The goal is to achieve grill marks and a little char on the peppers and bacon. Rotate pepper until lightly charred on all sides. Move over to indirect heat and close lid, leaving one vent open on top opposite the coal bed.

Allow peppers to cook for about 5 minutes until heated all the way through, and bacon to render out and crisp up. Open grill lid, drizzle peppers with honey, and finish over direct heat to crisp up the bacon and caramelize the sugars in the honey. Serve with drizzled honey and coarse salt.