Bad Ass Jalapeno Poppers (No Heat)

These are great for parties!
they can be cooked in the oven, grill, or smoker.
If cooking on the grill: Cook beacon on the George Forman, let dry, and chop to small pieces (traditionally, if you wrap the beacon around the poppers, grease fires tend to burn the poppers and beacon when cooking on the grill).
Meanwhile, with the jalapeno standing upward, slice one side (do not puncture through the whole jalapeno, only to center mass) from north to south.
the cut should be only 80% the length of the jalapeno in the center of it.
Pull out the stalk and seeds to remove the heat.
Soak in ice cold water for an hour then dry.
TIP: When gutting jalapenos, gut them first in a dry environment then once all jalapenos are gutted, run water through them to get rid of any extra seeds.
Mix the cream cheese, cheddar cheese, spice, and beacon in a mixing bowl.
Stuff the jalapeno with this mixture
Place on grill and cook poppers to taste.
If cooking in a smoker: slice and gut the jalapenos (just like in step 2).
Mix the cream cheese, cheddar cheese, spice (step 3).
Complete step 4.
Wrap a piece or two of beacon around the Jalapeno tightly.
place toothpick through jalapeno to hold beacon to jalapeno and throw in smoker 3-4 hours or until the beacon is cooked.
Enjoy with a beer!
I always cook one with the stalk and seeds for shits and giggles, kind of a Russian roulette joke with the guys.
Someone always ends up chugging a beer because of the heat.