🍖Smoker BBQ
Atomic Buffalo Turds (ABTs)
The legendary smoker snack: jalapeños stuffed with cream cheese and a smokie, wrapped in bacon and smoked until crisp.
30 min
Prep
2 hr
Cook
Easy
Difficulty
7
Ingredients
7
Steps
Ingredients
Servings
- 6 large jalapeño chillies
- 100 g cream cheese
- 50 g grated mature cheddar
- 6 cocktail sausages or mini smokies
- 6 rashers streaky bacon
- 2 tsp BBQ rub
- Hickory wood
Method
- 1
Halve the jalapeños lengthways and scrape out the seeds and membranes (wear gloves).
- 2
Mix the cream cheese and cheddar, then fill each jalapeño half.
- 3
Press a cocktail sausage into the filling of half of them, if using.
- 4
Wrap each stuffed half in a rasher of streaky bacon and secure with a cocktail stick.
- 5
Dust with BBQ rub.
- 6
Smoke at 120°C (250°F) over hickory until the bacon is crisp and the peppers have softened — about 1½–.
- 7
Cool for before serving (the filling is molten).
Notes
- Leave some membrane in for more heat, remove it all for mild.
- Don't smoke too hot or the bacon firms before the pepper softens.