Taking ABTs to a tailgate

I've smoked ABTs (stuffed jalapeno peppers) and transported them 1.5 hours once to a party. They were good, but not nearly as good as when they are fresh off the smoker.

This Sunday I am bringing some to a tailgate and I was wondering if anyone has ever just premade them and grilled them? This got me thinking whether the low and slow smoking is really necessary or could I toss them over medium indirect or maybe even direct heat to soften the pepper and melt the cheese and of course cook the bacon?

Worse case I can smoke them in the morning and then reheat them in an aluminum tin at the tailgate.

Thoughts?

Ok thanks guys - I'll give it a try. I'm leaning towards an indirect grill at home then wrapping them tight in an aluminum tin then quickly direct grilling them at the game. This is an appetizer after all and I don't want to get in the way of reheating the main course: smoked brisket!

The game is Ravens vs. Steelers. A doozy to start off the year!

Grilling results are in: the ABTs had perfect consistency after 30 min at 350 degrees (medium indirect heat). I did not like the ones that were put over direct heat. They charred too easily on the bottom and had a raw bacon feel on top.

However, I didn't use any wood chunks during the "grilling" which totally changed the flavor. They were good, but not great. So tomorrow morning before the game (at home) I think I'm going to do 30 min indirect heat (medium) with a wood chunk in there to add the smoke flavor. Then when I get to the game I'll heat them up again in a covered tin.

Good discussion and good thought exercise.
Thanks

John