Whipped Cream Cheese
Cream Cheese w/chives & green onions
Shredded sharp cheddar cheese
Garlic and onion powder
Celery salt
Black pepper
Spicy red pepper
Parsley
Green onion
Worcestershire sauce
Hot sauce (your choice)
Mix this all together to your taste. It's not rocket science, as you will see.
Buy some fresh Jalapenos ( 3 to 4 inch range the best)
Cut in half lengthwise; core out the seeds and inner webbing. A sharp knife and small spoon works real good for me. Don't be afraid to leave a few seeds.
Take your mixture from above and spoon it into the hollowed out jap. Don’t over fill.
We use Little Smokies. Sometimes we cut them in half lengthwise, but otherwise place it in the Jap. Next take some Bacon (we cut the strip in half, but some use the whole strip) and wrap it from one end to the other of the Jalapeno. Best to secure it thru the Jap with a toothpick. To finish it off, we sprinkle something like Everglades Heat or Slap Yo Mama spices over the Bacon.
Originally these went on a Smoker. The problem here is that unless your smoker gets to 325º, the bacon will not get crisp. Due to this, I started using the Gas Grill. Top rack helps, but keep them away from direct heat. 325º for 40 to 45 minutes. For smoke I place wood chips in a aluminum foil packet and rest it on one of the burners.
Once the bacon looks done to your taste, you’re done.
Now, for some variances..........
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