I wrote an article on stuffed peppers that made me think about other vegetables that could be stuffed. While on the tangent of peppers, I thought I would have a look-see for Stuffed Jalapeños. As a clean grill is a happy grill, it is quite difficult to grill jalapeños when they are stuffed, without making a mess. So some genius invented the “chili grill” which holds the peppers upright. Only problem? It provided no flavour. That is where Ted Reader came to the rescue. If he could make plank grilling boxes for baking and upright planks for skewers, why not one for jalapeño peppers.

METHOD

1. Measure out 32 holes, 4 across and 8 down.
2. Secure the plank to a work surface, with something underneath that you can drill into, not your work bench, but a scrap of wood or something like that.
3. Drill your holes.
4. Measure your second plank and cut in half. Nail the two half boards to either end of the plank with the holes in it. You want to secure the support boards about half way up on both sides, leaving room for the peppers to poke through the bottom.
5. Rinse thoroughly to remove any sawdust.
6. Soak before use.

VARIATION
You need only one board, and don’t drill all the way through. This is known as the Holy Plank, and you can fill the reservoirs with liquid while grilling to produce some interesting smokey flavours as the liquid evaporates. The Holy Plank is the best for slow roasting. Some liquid ideas include; beer, cider, wine, and soda.

Happy Grilling!