| Most people tend to think of a barbecue smoker | | | | peppers will not hold as much of the good stuff |
| as being exclusively for meats, fish and poultry. | | | | you are about to put inside! |
| Actually, there is hardly any limit to the types of | | | | Next, drop a cocktail weenie inside each pepper. I |
| things that can be prepared in a smoker. Fruits, | | | | have found that depending on the size of the |
| vegetables, cheeses and desserts can take on | | | | pepper, you may not have room for a whole |
| incredible flavors when cooked properly in a | | | | sausage. You may have to split one down the |
| smoker. | | | | center and go with half. Next, pack them with |
| This article focuses on one of my favorites; the | | | | cream cheese all the way to the top. Cut your |
| smoked and stuffed jalapeno pepper. There are | | | | strips of bacon into thirds and drape a slice of |
| many ways you can do this, but I'll give you a | | | | bacon over the top of each pepper, kind of |
| few of my favorites which are guaranteed to | | | | forming a lid. Push a toothpick all the way through |
| please any crowd. The smoked jalapeno works | | | | the bacon and pepper to secure the bacon and |
| best when your smoker temperature is around | | | | hold it in place. |
| 225-250 degrees. You will need the following for a | | | | Now it's time to smoke these little treats. I use a |
| dozen peppers: | | | | handy device that I purchased that is specifically |
| - One dozen large jalapenos. They kind of vary in | | | | for smoking jalapenos and it holds 24 of them so |
| size where I shop so I always try to get large | | | | they are standing straight up. You can also lay |
| ones that are all about the same size. The bigger | | | | them down on the grill but sometimes this can |
| ones are easier to stuff and by going with a | | | | get kind of messy because the cream cheese |
| uniform size, you'll assure yourself that they'll all | | | | can melt a bit and run out. If you don't have the |
| finish at the same time. | | | | pepper holder you can easily make one. Just take |
| - Four strips of thick sliced bacon | | | | an aluminum foil pan, place it upside down and |
| - A tub of softened cream cheese brought to | | | | punch 12 holes in it, each about the size of a |
| room temperature | | | | quarter. Your peppers should stand up neatly in |
| - A package of Little Smokies beef or pork | | | | this. Cook the peppers for about an hour and a |
| sausages. Any brand will work, but make sure | | | | half or until they are nice and smoky and soft. |
| they are the little cocktail weenies | | | | The bacon should be cooked and somewhat |
| - Toothpicks | | | | crispy. Let them cool for about 15 minutes before |
| Start by washing the peppers in cold water. Cut | | | | you dig in. You might want to have a cold drink |
| the tops off completely. Using a potato peeler or | | | | with you! |
| small paring knife, remove the membranes and | | | | Like anything else I do in a smoker, there are |
| seeds from inside of the pepper. This does two | | | | variations on this recipe. Chopped shrimp or |
| things; One, it creates room inside the pepper for | | | | crabmeat work well instead of sausages. I've also |
| your stuffing, and two, it removes the majority | | | | mixed cooked ground beef or sausage with Rotel |
| of the heat source from the pepper. Trust me, | | | | tomatoes and Velveeta to use as a stuffing. The |
| these will be plenty spicy enough for the average | | | | only part I never deviate from is the bacon wrap. |
| person, but if you really like it hot, you could leave | | | | After all, doesn't everything go better with |
| the membranes intact. Just keep in mind that the | | | | bacon? |