Jalapeno Peppers On The Smoker/Pic

[Roxy15]

Jalapeno Peppers On The Smoker:

***Use Hickory Chips

Plump Jalapenos-(Not Too Long)

1 Cheddar Filled Hillshire Farms Lil Smokie For Each Jalapeno Pepper

1 Slice Bacon For Each Jalapeno Pepper

Cream Cheese

Cajun Seasoning Or Just Use Onion/Chive-(Opt.)-Can Add To Cream Cheese

Preparation:

An hour or so before building the peppers, take out the bacon and the cream cheese and let it warm up some. It will allow the cheese to spread more easily and the bacon to stretch and wrap more easily, sticking to itself so you won't need toothpicks.

Cut the tops off the peppers, cut a slit in one side and clean out with a spoon. Remove the seeds and the veins.

Take the back of the spoon and spread some cream cheese in the pepper, using your thumb to hold the pepper open.

Place a Lil Smokie in the pepper.

Add more cream cheese with the back of the spoon, squeezing the pepper closed while doing so. Fill the slit and the end.

Lay the bacon over the cut end, capping it off. Stretch the bacon towards the other end of the pepper, catching the other end and wrapping the bacon back towards the cut end in a spiral motion. You will be wrapping the bacon over the flap of bacon you used to cap the open end, holding it in place. In order for you to have enough bacon to do this, you must stretch the bacon as you go. This will also allow the bacon to stick to itself, so you can leave the toothpicks in the cupboard.

Smoke these on the Weber for about 2-1/2 to 4 hours depending on weather conditions-(temperature 220 F.)

 

[JJ Husker]

I have tried smoking stuffed jalapenos before. They taste great BUT the pepper gets extremely rubbery and chewy. The consistency is pretty off putting. I have found that it's usually better to grill them rather quickly and forego the long smoking process. You can get decent smoke penetration/flavor rather quickly into the cheese/cream cheese mixture without the long smoke time.