ABTs
Posted: Tue Sep 08, 2015 9:49 am
ABTs
8 Jalapenos halved, scraped clean
8 oz. package of cream cheese
6 oz. hot Italian sausage
1/4 cup sweet onion finely chopped
1/4 cup red bell pepper finely chopped
3 cloves of garlic minced
1/3 cup grated Parmesan or Romano cheese
1 pound of bacon (some people like to cook the bacon half way done -- I don't do this)
A light shake of a general purpose rub like Hoochie Mama
Brown the sausage, and then add in the onion, bell pepper and garlic. Sauté until onions are translucent.
Allow the mixture to cool. Prep your jalapenos (a melon baller works great). Combine the sausage mixture with the cream cheese and parmesan in a self-seal bag. Mix well in the bag, and then cut off a corner to squeeze the filling into the peppers. Wrap with bacon and put them on the smoker at 350 degrees until the bacon is crisping up, about 35 minutes. Check every five minutes for doneness.
8 Jalapenos halved, scraped clean
8 oz. package of cream cheese
6 oz. hot Italian sausage
1/4 cup sweet onion finely chopped
1/4 cup red bell pepper finely chopped
3 cloves of garlic minced
1/3 cup grated Parmesan or Romano cheese
1 pound of bacon (some people like to cook the bacon half way done -- I don't do this)
A light shake of a general purpose rub like Hoochie Mama
Brown the sausage, and then add in the onion, bell pepper and garlic. Sauté until onions are translucent.
Allow the mixture to cool. Prep your jalapenos (a melon baller works great). Combine the sausage mixture with the cream cheese and parmesan in a self-seal bag. Mix well in the bag, and then cut off a corner to squeeze the filling into the peppers. Wrap with bacon and put them on the smoker at 350 degrees until the bacon is crisping up, about 35 minutes. Check every five minutes for doneness.
and disappeared in a hurry 
