bread pan chicken

 Special thanks to Brad Mundine for this recipe.

Recommended Pellets
 12 ea.
Jalapeno peppers
 1 large pkg.
Cream cheese
 2 tsp.
 1 tsp,
Cayenne pepper
 1 pkg.
Little smokies (Cocktail wieners)
 1 pkg.
Bacon (center cut bacon is preferred)
 1 cup
BBQ sauce (your favorite)
 1/4 cup
Apple Juice
 1/2 cup
Brown sugar
 Additional paprika and cayenne pepper for super spicy poppers.
 Note: You will need wooden toothpicks for this recipe.

Cooking Instructions:

  • Cut the jalapeno peppers in half lengthwise, remove seeds.
  • Soften the cream cheese in a microwave (on low) until it can be stirred.
  • Mix cream cheese with paprika and cayenne pepper. (I use a fork to do this step)
  • Spread the cream cheese mixture into the jalapeno pepper halves.
  • Place one cocktail wiener in each jalapeno and wrap with the uncooked bacon. Hold together with a toothpick poked through the bacon and the cocktail wiener.
  • Sprinkle the brown sugar over top of each popper.   For extra spicy poppers, mix additional paprika and cayenne with the brown sugar (to taste) before sprinkling.
  • Smoke the poppers directly on the grate (or on a frogmat) for 1 hour at 300 degrees or until bacon is done to your preference.
  • Mix the BBQ sauce and apple juice together until smooth. Brush over finished jalapeno poppers to glaze.
  • Serve warm or cold.
 Note: These can be made up the night before.