Washed and ready to be sliced and stuffed, 18 jalapeno's
This time I used yellow onions chopped really fine. Salt and peppered the peppers then on with the onions and cream cheese and Mexican cheese. Next I put chicken on half of the peppers and Lil-Smokies on the other half. I used two smokies per pepper and a nice slice of raw chicken. Then I spiced them up with garlic powder, Willinghams Wham seasoning and some McCormicks perfect pinch southwest sweet and smoky seasoning. Finally I wrapped them in one piece of bacon each. It acutally took two pounds of bacon as well as two bricks of cream cheese. When you use a whole piece of thin slice bacon there is no need to use tooth pics to hold them together. They cook up real nice as you will soon see.
Ready for the smoking grill.......................
About one hour at 250° they are getting happy......
Going to give them 30 more minutes and one more beer................
I pulled them off at 2-1/2 hours. They were perfect, peppers were cooked and the bacon was done. This is the first
smoke with my A-Maze-N pellet smoker in the lower right corner. I used the Pitmasters blend of hickory, cherry
anc maple. My grill chip smoker on the left had some cherry chips in for a little extra smoke...
Thanks for looking and keep it smoking.....
