"Atomic Buffalo Turds" — the smoker classic. Cheese-stuffed jalapeños wrapped in bacon, smoked low until the bacon crisps and the peppers soften. Makes about 16 halves.
Ingredients
- 8 jalapeños, halved lengthwise and seeded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar
- ½ lb ground sausage, cooked (optional)
- 1 tbsp Smokehouse rub
- 16 half-strips of bacon
Instructions
- Mix the cream cheese, cheddar, cooked sausage, and Smokehouse rub.
- Fill each jalapeño half with the mixture.
- Wrap each with a half-strip of bacon and secure with a toothpick.
- Smoke at 250°F for 1.5–2 hours (or bake at 375°F for ~30 minutes) until the bacon is crisp and the peppers are tender.
Make-Ahead & Storage
Assemble raw and refrigerate up to 1 day, or freeze up to 2 months, then smoke or bake fresh — best cooked to order so the bacon crisps.
Notes
Wear gloves when seeding the jalapeños. Leave a few seeds in for more heat, or use milder peppers for a crowd.