Grizzly'sBBQ

These little puppies are so easy to make, which is good since you are going to be making a whole lot of them. I have found that they are the perfect appetizer while you are cooking that brisket, ribs or butt. It is also very easy to control the heat (spice) of the peppers allowing anything from something a kid would enjoy to something that will make you sweat.

Stuffed Jalapeno Peppers, commonly refered to in the BBQ circuit as ABT's (Atomic Buffalo Turds), are an easy to make and very popular appetizer amoung BBQ enthusiasts. The majority of the spicy heat in a jalapeno pepper is in the seeds and ribs. The spiciness of the pepper also dissipates the longer it is cooked. So if you are slow smoking your ABT's and you like a little more spice to your peppers you may want to leave the ribs or some of the seeds intact when your coring it. I also like to add some diced up pickled jalapenos to the cream cheese mixture.

You will need the following:

• Whole Jalapeno Peppers - halved length wise. As many as you want to make
• Bacon - 1/2 slices. One 1/2 slice for each 1/2 pepper
• Cream Cheese - softened to room temperature
• Cocktail Wieners - such as Hillshire Farms Lil' Smokies.

Optional
I like to get a few nacho sliced pickled jalapenos, diced them finely and mix them in the cream cheese. You might want to do this especially if you have removed all the seeds and ribs from the pepper.

• Once you have cut the peppers in half length wise, gently remove all the seeds and ribs.
• Spread a dab of cream cheese the length of the pepper
• Place a wiener along the length and gently press in place
• Wrap a half slice of bacon around the pepper.

They are now ready to grill or smoke to your hearts content.

You can also stuff the whole pepper:

• Cut the top off the pepper
• Using a thin bladed paring knife, carefully cut out the ribs and seeds
• Fill the empty shell with your desired filling
• Take a strip of bacon, start halfway down the pepper and lay the bacon across the top of the pepper, wrapping the whole pepper as you go.

Tip

• If you are doing quite a few of them, use some bamboo skewers which have been soaked in water. Insert the skewer through the wiener just above the pepper. Fit as many as you can onto the skewer and place on your grill.
• If you are cooking over hot coals, keep a close eye on them. Try to use indirect heating if possible.
• If you are BBQing (smoking) low and slow they will generally take anywhere from 30 min. to an hour.
• They are done when the bacon is fully cooked.