312 oz.Sliced bacon(preferably Oscar Meyer Center Cut)
Before You Leave Home
Wash and dry jalapenos.
Cut off jalapeno stems and cut in half longways. Remove seeds and veins.
Cut a chunk of cream cheese off block (short ways) and stuff into each jalapeno half by hand. Be sure to press it into the nooks and crannies. Add more as necessary to fill jalapeno.
Wrap one-half a slice of bacon over the top of the jalapeno, then begin wrapping with a full slice of bacon from the top, slightly overlapping each round. The first whole strip should cover about half the jalapeno. Wrap with another slice, beginning where the last one ended, until the whole jalapeno is covered.
Refrigerate or freeze based on the instructions above.
At the Campsite
Build a good, hot bed of coals in your fire pit or grill.
Place jalapenos in grill basket in such a way that they do not touch.
Place basket directly over the hottest part of the coals until the bacon sizzles and the rendering fat causes the fie to flare up.
Flip to the opposite side before the bacon burns.
Flip back and forth in this manner until the bacon is fully cooked.