Cut each jalapeño in half lengthways. Use a small spoon to scoop out the seeds and the pale membrane.
Put the cream cheese, grated Parmesan and seasoning in a bowl and mix until smooth and evenly combined.
Spoon the filling into each jalapeño half and smooth it level with the edges of the pepper.
Join two filled jalapeño halves back together, filling sides facing in. Wrap the reassembled pepper in raw bacon and secure the loose end with a toothpick. Repeat with the remaining filled halves.
Arrange the wrapped poppers in the grill basket in a single layer, lower the lid and clamp it closed.
Once the coals are ready, put the basket on the Compact Braai over steady heat. Turn it regularly so the bacon cooks on both sides. Move it away from flare-ups or intense heat if the outside colours too quickly. Cook the bacon through and check that the centre of the thickest popper reaches 75°C with a clean food thermometer; colour alone is not a safety check.
Transfer the poppers to a clean serving plate. Let the filling cool enough to eat, then remove and account for every toothpick before serving.