Jalapeño Poppers
Serves: 30
Ingredients:
30 jalapeños, halved lengthwise, seeds and membranes removed
2 packages apple- or hickory-smoked bacon, thin cut if available
Filling Ingredients:
2 8 oz. packages cream cheese
1 tbsp brown sugar
1/2 cup shredded sharp cheddar cheese
1/4 cup your favorite barbecue sauce such as Nellie’s Hot BBQ Sauce, plus extra for dusting
1 tbsp your favorite hot barbecue rub such as Code 3 Backdraft Rub, plus extra for basting
Method:
Combine all filling ingredients in a bowl and mix well.
Fill each pepper half with filling, taking care not to over-fill.
Slice strips of bacon in half crosswise. Wrap each filled pepper with a piece of bacon.
Sprinkle each assembled pepper lightly with more barbecue rub.
Prepare the smoker at 300 degrees F with Mojobricks cherry wood for smoke. Smoke peppers until bacon crisps, about 1 hour.
During the last 10 minutes, baste peppers with more barbecue sauce.
Poppers are done with the bacon is thoroughly cooked.
Rest for 10 minutes and serve.
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