8 Jalapeno peppers
1 (8 oz) container of Strawberry cream cheese
1 lb of thick sliced bacon
½ tsp of bbq rub

Cut stems off of peppers.

Slice Jalapenos in half and scoop out seeds.

Mix rub into strawberry cream cheese and spoon into Jalapeno halves.

Wrap ½ slice of bacon around stuffed pepper halves and hold bacon to pepper with toothpicks.

Set tallboy to 325° F and place a handful of cherry wood chips into smoker.

Place peppers on a rack over direct fire and cook about 1/3 of the way up from firebox for about 40 minutes or until bacon is crispy.

Hawaiian ABT’s (Atomic Buffalo Turds)

8 large jalapeno peppers
1 container of Pineapple Cream cheese
¼ lb of Prociutto ham
Dizzy Pig Jamaican firewalk rub

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