Recipe from The Virtual Weber forum.
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About 2lb. fresh Jalapinos
2 8oz blocks cream cheese(room temp)
1C shredded sharp cheddar
1 heaping tblsp dry onion
1tblsp. granulated garlic
1/2 c or more Pulled pork or fine chopped little smokies
1 or 2 tblsp. Honey. (secret ingridient)
bbq rub
2 lb bacon thinner the better
Cut peppers in half lenth wise scoop out seeds and membrain set aside. Set bacon out and let come to room temp. Mix all remaining ingridients except bbq rub throughly. Fill peppers with mixture. Cut bacon in half. Wrap half slice around each pepper. (I do not use tooth picks to hold together. The bacon holds together well if it is at room temp.)Sprinkle with bbq rub. I like to refridgerate overnight. Cook at about 225 - 250 untill bacon is done about 1 hour.
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I made about half a batch with 8 oz of no-fat cream cheese and about 6 oz. sharp cheddar which I shredded. For sausage I got some spicy smoked sausage and cut them in thirds and the resulting pieces lengthwise in quarters. After cleaning and stuffing the pepper halves with the cheese mix I put one sausage piece on each and wrapped with half a slice of bacon.
| 7:45 | Coals in the mini with some chunks of hickory. | |
| 7:55 | Turds on! I lit all of the charcoal in a chimney so the smoker shot up to temp. 300° F before I cut the bottom vent from the initial 1/2 to about 1/4. | |
| 8:06 | 249°/275° (grate/dome) | Off to a good start. |
| 8:23 | 242° | Quick peak and they look good! |
| 8:50 | 245° | Done! |
They came out pretty good.
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