Beer-Battered Bacon-Wrapped Jalapeño Poppers

Method

1. 1Slice the jalapeños lengthwise and remove the seeds. Mix cream cheese, shredded cheese, and rub, then fill each half generously.
2. 2Smoke the poppers at 225°F for 45–60 minutes until the peppers soften and the cheese sets.
3. 3Wrap each smoked popper in a slice of bacon (toothpick optional).
4. 4Freeze 20–30 minutes so they hold their shape in the batter.
5. 5Make the batter: mix flour, baking powder, paprika, garlic powder, onion powder, and salt, then whisk in Coldstream lager until smooth and clingy.
6. 6Heat oil to 350°F. Dust each popper in flour, dip in batter, and fry 3–4 minutes until golden and crisp.
7. 7Optional: simmer Coldstream beer, honey, and butter and brush on fresh from the fryer.

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