SmokinInOk
Assistant Cook
- Joined
- Mar 4, 2011
- Messages
- 6
Everybody goes crazy for these, even my wife who isn't crazy about spicy foods. This mixture will do about 10-15 peppers, depending on size of peppers.
Jalepeno peppers
8 oz. block cream cheese, softened
your favorite bbq rub, however much you want.
1 tsp. turbinado sugar(sugar in the raw)
2 Tbs finely chopped onion
Little smokies
Bacon
Toothpicks
Start by cleaning out the jalepenos. Mix the cream cheese, spices and onion together. Fill the peppers about halfway with the cream cheese mixture. Stuff a little smokie into the pepper. The cream cheese will fill in around the sausage. Top the pepper off with a dollop of the cream cheese and sprinkle some rub on top. Wrap a piece of bacon around the pepper and secure with a toothpick. Place the peppers in the smoker (I use a pepper rack to stand them up in) for about 2 hours or until the bacon starts to crisp up. Enjoy!
Jalepeno peppers
8 oz. block cream cheese, softened
your favorite bbq rub, however much you want.
1 tsp. turbinado sugar(sugar in the raw)
2 Tbs finely chopped onion
Little smokies
Bacon
Toothpicks
Start by cleaning out the jalepenos. Mix the cream cheese, spices and onion together. Fill the peppers about halfway with the cream cheese mixture. Stuff a little smokie into the pepper. The cream cheese will fill in around the sausage. Top the pepper off with a dollop of the cream cheese and sprinkle some rub on top. Wrap a piece of bacon around the pepper and secure with a toothpick. Place the peppers in the smoker (I use a pepper rack to stand them up in) for about 2 hours or until the bacon starts to crisp up. Enjoy!