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Stuffed Jalapeños – Atomic Buffalo Turds
Description
This was one of my early favorites after I started using the Green Mountain Pellet Grill. It comes from my best cookbook for the smoker, "Smoking Meats" by Jeff Phillips. I’m pretty sure I took this book from Candy. She has a way of giving away things. Don’t feel too bad, I don’t think I have ever seen them use their smoker.
Ingredients
- Jalapeños
- Cream Cheese
- Extra sharp cheddar, grated
- Bacon, thin cut is best
Directions
- Wash the jalapeños. Cut off the stems and remove the seeds and veins. Cut the peppers in half lengthwise so they become boats.
- Combine 16 oz of cream cheese, 2 cups of shredded extra sharp cheddar and ½ cup of Jeff’s original rub into a large bowl. Mix well.
- Stuff the mixture into the boats just slightly heaped up over the edges.
- Cut the bacon slices in half and wrap a half slice of bacon around each stuffed pepper.
- Place the stuffed, bacon-wrapped jalapeños onto a Bradley rack for easy transport into and out of the smoker.
- Prepare Smoker Set up your smoker for cooking at about 230°F and enough wood for about 2 hours of smoke.
- Smoke cook the stuffed jalapeños for 3 hours or until the peppers are wimpy and the bacon is done and has good bite thru.
Serve immediately.
Source
Deborah Mundorff