Recipes for smokers: bacon, brisket, ABTs

  • Updated: June 13, 2013 - 8:51 AM


Makes 24.

Note: Jess Ford likes to keep the seeds and cores in a couple of peppers, warning guests that the platter holds a few anonymous hotties. “At Smokapalooza, four people told me they got the hot ones. Funny thing is, I only put two in there!” Here’s a forum:

• 12 large jalapeños

• 6 oz. cream cheese

1 1/2 c. shredded cheese of your choice

1 1/2 c. cooked seasoned meat, poultry or seafood of your choice

Salt, pepper and any other spices to taste, depending on your filling choice

12 slices of thin-sliced bacon, cut in half (to make 24 slices)


Slice peppers in half lengthwise and remove core and seeds. Wearing protective gloves is a good idea.

Mix together cream cheese, cheese, meat and seasonings, then divide evenly among jalapeño halves and wrap each one with a piece of uncooked thin-sliced bacon. Use a toothpick to close if you need to, but thin bacon holds together well. These can be prepared 24 hours in advance of smoking.

Place in a smoker set at 225 degrees for 2 to 3 hours, or until the bacon is browned.

Nutrition information per jalapeño:

Calories 110 Fat 8 g Sodium 213 mg

Carbohydrates 2 g Saturated fat 4 g Calcium 53 mg

Protein 6 g Cholesterol 28 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 high-fat meat.

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