The Jalapeño Party Bomb, the Ultimate BBQ "Bitterbal"

Preparations

Make sure to buy strips of bacon. Bacon can also come in round slices, but since we’ll be wrapping it, you need bacon strips. These are often pre-packaged in the supermarket with 10 to 12 slices per pack.
Additionally, make sure to get green Jalapeño peppers, not regular red or green chili peppers. The Jalapeño pepper, originally from Mexico, is thicker and often shorter than regular chili peppers. We’ll use that shape. (The green Jalapeño pepper is also less hot than the red (and chili) variant.)

What to do with your KLAUWE:

Fire up your KLAUWE and aim for a temperature of around 150 degrees Celsius.

For this dish, we’ll be grilling indirectly, so keep that in mind when placing the coals. Place the coals on one side of the fire basket. Alternatively, you can push the coals to one side with a poker once they’re burning.

When lighting your KLAUWE, you want more oxygen initially, so open the air vents at the front and back fully. (After lighting the fire, close the rear air vent completely.) The front air vent remains open for lighting and then becomes the place where you fine-tune the temperature of your KLAUWE.

If the fire needs a heat boost, you can briefly open the rear air vent again. Keep the air vent in the lid half open. (Of course, this depends on how the temperature behaves. More air means more fire and higher temperature, and vice versa; it’s a matter of playing with oxygen. Once the fire is burning, adjust with the front air vent.)

Leave the lid off the KLAUWE and let the fire do its work.

Moving on to your ingredients:

Slice the green Jalapeño peppers lengthwise and remove the seeds. Now we have halved Jalapeño peppers.

Take 1 or 2 slices of bacon and cut them into small pieces. Mix these small pieces with the mascarpone in a bowl. Stir it well and add a bit of salt and pepper to taste. Not too much, as both the bacon and pepper already have enough "bite".

Once the mixture is ready, use a spoon to fill the halved Jalapeño peppers with the mascarpone mixture. The peppers should be well filled, but the mixture shouldn’t overflow.

When all the Jalapeño peppers are filled, wrap them with the bacon slices. Wrap the bacon fairly tightly around them, covering the ends of the Jalapeño pepper as well. (If you’re a real bacon lover, you can wrap a half slice of bacon lengthwise around the Jalapeño pepper first, then wrap a whole slice around it.)

Once these 10 examples are ready, set them aside. Let’s go back to your KLAUWE.

Back to your KLAUWE:

When the coals are glowing well and the tallest flames have subsided, move the fire basket with the lifting hook (and barbecue gloves) to the third level (from the top). We’ll be grilling indirectly, so make sure the coals are on one side of the fire basket.

Place the grill rack on level 2 (from the top). Then, put the lid on your KLAUWE. (We’re grilling without a water ring and water pan.)

The air vents at the front and back should remain slightly open. Watch where the temperature goes. The goal is around 150 degrees Celsius. If the temperature exceeds 150 degrees Celsius, adjust the air vents. Close the rear air vent completely. See what happens to the temperature. If it keeps rising, close the front air vent a bit more. Ultimately, you can fine-tune the temperature with the front air vent. If the temperature drops too low, open the front air vent more (and possibly the rear vent too). If it gets too high, close the front air vent a bit.

Take your time with this. The temperature needs to stabilize. Do this with a fitting drink in hand, of course.

And then?:

Once the temperature is stable, place the prepared Jalapeño peppers on the hot grill rack of your KLAUWE. As mentioned, NOT over the fire, but beside it (indirect grilling). Close the lid of your KLAUWE.

Let the Jalapeño peppers cook and brown nicely. Depending on the fire, this takes about 10 minutes. Check on your Jalapeño peppers occasionally. You don’t want them to burn.

When the bacon on the Jalapeño peppers is nicely browned, it’s time to remove them from your KLAUWE and serve.

The finishing touch:

These Jalapeño Party Bombs have so much bite and flavor that sauces and dressings are unnecessary. Just grab and enjoy.

Bon appétit and don’t forget: Eat with your KLAUWE and Impress Your Friends!