Welcome to my smoking meats recipes
site. Visit my recipe list for the complete list of smoked
foods. My smoked meats recipes will be changing indefinitely
as I plan to improve existing recipes and add new ones on a
continual basis. Whether you are new to smoking meats or you
are a seasoned veteran, I hope to provide a little something
for everyone. All recipes within this site will contain
detailed preparation instructions and video shot in HD to
clearly demonstrate the specific tips and techniques I used
to smoke the meats. Be sure and stop in frequently and
browse the smoking meats recipes. All new recipes will be
tagged with “New Smoke” labels so you can quickly navigate
to the recipes of interest. Remember… Cooking times will
vary so always use a thermometer.
Good luck on your next smoke and feel
free to email me with any feed back or smoking meats related
questions you may have. “Smoke it and they will come!”
Recipe Information
Ingredients:
1 Pack Little Smokies
15 to 20 large Jalapeno Peppers
2 Packages of cream cheese
2 Package thin sliced bacon
1.5 bundles green onions
McCormick's Sweet & Smokey dry rub
McCormick's garlic & onion mix
Preparation:
Wash and slice the Jalapeno
peppers in half. Remove the
seeds and drop in a few slices
of green onion. Fill the pepper
with cream cheese so its
mounding up a bit.
Wash and slice the chicken
breast into thin strips and cut
them in half. Season the chicken
with the dry rub and the garlic
onion mix. Season the top of the
cream cheese with the garlic and
onion mix. Press two little
smokies into the cream cheese on each pepper then wrap
with a single thin slice of
bacon. Don't wrap too tightly as
the bacon will shrink and start
to squeeze out the cream cheese.
Smoke low and slow @ 225 degrees
until the bacon is cooked to
desired liking. Remove and plate
up. They won't last long at
parties and family get together.
The flavor and taste is simply
put... Amazing!
