Serves 10
Ingredients:
10 jalapeno peppers
1 pound bacon
1 package 'lil smokies'
1 8-oz package of cream cheese
Directions:
Wash the jalapenos and then cut them in half length wise. Remove the seeds and veins. I use an old fashion potato peeler to scrap the insides out of the jalapenos. Fill the jalapeno cavity with cream cheese.
Next, give the cream cheese a good dash of your favorite BBQ rub. Take some lil smokies and cut them in half. Add a piece of sausage to each jalapeno. You can use a whole sausage if you want, but I find a half piece is enough.
Wrap each Popper in half a slice of bacon. You can use thick bacon if you want, but I think the thin sliced works the best. Secure the bacon with a toothpick. Another dash of the BBQ rub goes on next. Now you’re ready to put them on the smoker.
I prefer to smoke my Poppers at 225 degrees until the bacon is almost done and then crank the heat up to about 300 degrees until the bacon gets good and crisp. No sauce is necessary but I like to serve my Poppers with a little additional hot sauce or BBQ sauce for dipping if someone wants a little additional flavor.
You don’t need a smoker to make great Atomic Buffalo Poppers. Just set your gas or charcoal grill up with indirect heat. The bacon and sausage is going to drip so make sure they aren’t directly over the heat source and you’ll be just fine.
