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Stuffed Jalapeno Bacon Wrapped Fattie

Posted by chris kennington on

  • 2 lbs. sausage (I like Italian)
  • 2 lbs. bacon (don't use thick slices; not all 2 lbs. will be needed)
  • 9 good size jalapenos
  • 8 oz. cream cheese
  • 1 cup grated parmesan cheese
  • sweet rub (low sodium, I like John Henry's Pecan Rub)
  • kosher salt
  • rubber gloves
    1. Clean 6 jalapenos of seeds and internal ribs in preparation for stuffing with cheese mixture. It is helpful to do this under running water with a fan blowing the fumes away. This will help save your sinus. Don't forget to wear rubber gloves; if you do, you'll remember next time you rub your eyes! 2
    2. Chop 3 jalapenos.
    3. Make a bacon weave at least 12" x 12". It is helpful to work on parchment paper.
    4. Mix 2 lbs. sausage, chopped jalapenos, and 1 Tbs. sweet rub.
    5. Roll sausage mixture out between two sheets of parchment paper to approximately the same size as the bacon weave.
    6. Put the bacon weave and rolled-out sausage, still in parchment paper, in the freezer to stiffen slightly.
    7. While the bacon and sausage are cooling off, start your grill for indirect cooking at 300˚F. 
    8. Mix 8 oz. softened cream cheese and 1 cup parmesan cheese. Stuff 6 jalapenos with cheese mixture.
    9. Place stuffed jalapenos on sausage 2 by 2 by 2. Roll sausage over jalapenos and press seams and ends tightly closed to keep juices and cheese inside.
    10. Roll bacon weave around sausage roll.
    11. Sprinkle sweet rub all over bacon.
    12. Add smoke wood to fire. I used 2 chunks of cherry.
    13. Place on 300˚F smoker for 2-2.5 hours until internal temperature reaches 165˚F.
    14. Glaze with favorite glaze or BBQ sauce if desired.
    15. Let rest for 10 minutes
    16. Put a bib on, slice and enjoy!

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