Mike LangBeef, Grilling

Bacon, Goat Cheese, Bison & Poblano Sliders

Mike LangBeef, Grilling
Bacon, Goat Cheese, Bison & Poblano Sliders

Bacon, Goat Cheese, Bison & Poblano Sliders! A couple weeks ago I stumbled across a post on Cowgirl's Country blog for Hickory Smoked-Meat Stuffed Anaheim Peppers. I'm always looking for something a little different to try, and her creation hit the spot.

I wasn't able to follow her recipe entirely, so I went with what I had, namely: bacon, goat cheese, bison, poblano peppers, & a ravenous appetite. Oddly, the last ingredient is always on hand, especially when the cupboard is bare.

Cracklin Poblanos

First off, (after prepping the grill and having a beer...of course), I placed the peppers on the grill to blacken their skin. In all, with flipping, about 10 minutes over direct medium-high. Once the skins are blackened, I placed them in a paper bag to allow them to steam. When the peppers were cool to the touch, I removed the darkened skin and then cut them in half emptying out the seeds. The peppers will in essence be the "buns".

Ground Bison

For the meat, I took my "go to" bison and mixed it with some rub I had sitting around, along with half a bottle of Hopslam. I was too cheap to put in the whole thing.

After the meat mixture was well combined, I spooned it onto the pepper halves, topped it with goat cheese and wrapped it with two strips of bacon.

Wrapped for the Grill

I grilled the sliders over indirect medium heat for about an hour. Did I mention I actually went old school and fired up a kettle? The cold and snow has made me lazy, so it was nice to at least "think spring" and light up the charcoal.

Bacon, Goat Cheese, Bison, & Poblano Pepper Sliders

Once done, I ate them all. Just kidding, only half of them. They were that good. These will make a great summer appetizer. Thanks Cowgirl for the idea!