• Yields 24 poppers
Barry Cooper is a third generation Texas pitmaster. At Cooper’s, it’s all about the meat. On any given day you can find up to 14 different types of meat cooking on their BBQ pits. He believes in simple, straightforward bites emphasizing the natural flavors of the meat. Bacon tends to overpower anything you pair it with, so selecting a piece of choice sirloin for this simple classic, fits Cooper’s style like a glove.
“I first made these for a group of our fireman customers who asked repeatedly to put jalapeno poppers on our menu. I agreed to make them one day, but with my own spin on the traditional recipe. We don’t serve them in our restaurants, but I’ll still make them regularly for special guests & events. They’re always a crowd favorite. The best bites aren’t always the most complicated ones.”


  • 12 fresh whole jalepeños
  • 1 8 oz package of cream cheese
  • 1/2 lb choice grade sirloin


1. Wash fresh whole jalapeño peppers.
2. Cut off stem & slice peppers in half long ways, end to end.
3. Use a small spoon to devein & deseed peppers by scraping the inside of the peppers from end to end.
4. Layer in cream cheese in the inside of the hollowed out peppers.
5. Slice choice sirloin across the grain into thin strips the width of the peppers.
6. Lay the sirloin strips on top of the cream cheese.
7. Lightly season the sirloin strips with kosher salt, cracked black pepper and garlic.
8. Drive a toothpick through the center of each pepper to hold sirloin in place
9. Place the peppers sirloin side up, pepper on the bottom, on the grill over low to medium heat.
10. Cook until the sirloin begins to bubble on top, approximately 15 minutes (do not turn).
11. Serve immediately.

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