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I'm Lavern Gingerich, advocate for Meadow Creek barbecue equipment and editor of StoryQue magazine. Take a few minutes to discover our blog, recipe library, StoryQue Magazine, and revolutionary barbecue equipment. You can find us on Facebook, Pinterest, and Instagram.

How to Make Cheesy Squealin’ Poppers

A barbecue smoker can do much more than smoke meat and vegetables. If you’re not using your smoker to cook zipping, tantalizing appetizers, you are really missing out.

These Jalepeno Poppers are probably different from any you’ve had before. No cream cheese, no breading, no frying. Maybe we should call them smoked stuffed peppers, but they do pop in your mouth no problem, so I think we’re fine borrowing the name.

I got this recipe from my friend, Michael Pitre from Heaven Made Products. We published his version of the recipe in the July issue of StoryQue, our iPad barbecue magazine. After I tried it for myself, I just had to share the recipe with you. Here are my photos and my side of the story.

Here is a list of ingredients you’ll need:

  • Jalepeno peppers
  • Lil’ Smokies or Country Boy sausages
  • Thin-sliced hickory smoked bacon
  • Shredded cheese

Making Jalepeno Poppers

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Wash the peppers and slice them in half. I also removed the stems.

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Deseed the peppers. If you want more heat, leave more seeds. I’d wear gloves handling those seeds.

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Set the peppers in a pan. I used a disposable foil pan.

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Sprinkle some barbecue rub on the peppers. I used Heaven Made Amazin MexiCajun. I love that stuff!

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Slice and cut your meat to fit the peppers. I used a 14 oz pack of Lil’ Smokies, sliced them in half the long way, and put one piece on each pepper.

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Get a quality kind of bacon. Cut the pieces to length and lay a piece on each pepper. Season the tops lightly.

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Ready for the smoker.

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Smoke puffing on my Meadow Creek SQ36 Offset Smoker. If you are cooking these alone, crank the heat up to 300 degrees F. It will probably take around 30 minutes to get the bacon cooked. If you are cooking at a lower temperature (with other meats), it could easily take an hour or more. The bacon will shrink and get harder as it cooks. Use your own judgement, but it’s not terribly critical.

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I was also cooking some bell peppers as an experiment and a pack of brats. The brat sandwiches were amazing with the cheesy squealin’s.

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Once the bacon is cooked, cover the top with shredded cheese and put it back in the heat until the cheese is melted or bubbling. I shredded 8 oz. of Pepper Jack cheese and it was more than enough for this pan of Jalepenos.

smoked-poppers-with-cheese

Oh, man. Ain’t this the real deal? I dare you to resist.

Have fun,

Lavern

PS. Do you have an iPad? We are publishing a barbecue magazine in the iPad Newsstand with more drool-worthy recipes, tips, and tricks for beginners and anyone who loves barbecue. You can get the latest issue FREE if you sign up for a 30-day trial. Get the app here: www.StoryQue.com

8 Responses to “Cheesy Squealin’ Poppers (Jalepeno Poppers Recipe)”

  1. Michael Pitre Says:
    August 31st, 2012 at 12:33 pm

    Lavern, those look fantastic and to season them with Amazin MexiCajun is perfect. I am definitely going to try that this weekend. I have lots of MexiCajun on hand 🙂

  2. Alan Matie Says:
    August 31st, 2012 at 12:44 pm

    I feel so left out….:( What about something for those of us that are addicted to Droid Devices?? 😀

  3. Lavern Says:
    August 31st, 2012 at 1:38 pm

    Sorry, Alan. It’s very possible we will release it for other platforms. –Lavern

  4. Donald Nelson Says:
    August 31st, 2012 at 1:16 pm

    Hey now this looks like a winner! I will add this to go along with all the other goodies
    I don’t think the expense will be to great either. Thanks again.

  5. John Says:
    August 31st, 2012 at 2:13 pm

    Let’s see 30 minutes of smoke and heat @300 degrees. Ok, I start my smoker by heating it to 250 to 300 and then steam brushing the grates to sanatize them. The Jalpeneo Piggy Poppers are in a pan so the grill racks wouldn’t be a problem. So make them while the smoker is starting to heat up, put them in to cook while the grates are getting heated.

    Clean the grates and cool down the smoker a little, put on the meat for smoking and the Poppers with cheese added long enough to melt the cheese. MMmm, popper appitizers while smoking the brisket or shoulder.

    Sounds like a recipe to me.

  6. JOHNNY Says:
    August 31st, 2012 at 2:22 pm

    @John, BE NICE IF YOU HAD ADDED A RECIPE. I LL TRY IT.

  7. Melissa Says:
    June 1st, 2013 at 10:47 pm

    Found this recipe and put these together as a last minute thing today. Used my own rib rub. Absolutely spectacular. Smoker was going at about 250. Left them on for about an hour or so. You can’t go wrong. Big hit of the party! Put a few trays of them on with a 30 lb pig and a few meatloafs! Didn’t change the heat, just winged it and it worked out perfectly! Thanks

  8. Lavern Says:
    June 5th, 2013 at 12:16 pm

    Thanks for sharing your story!

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