I love smoked appetizers.. maybe as much as any other part of the meal and one of my favorites are the stuffed jalapeños which I am redoing in this newsletter to show you a variation or two on my previous recipe from the last newsletter I did on smoked appetizers and party foods.
I’m getting hungry so let’s get started!
Traditional pig candy is simply bacon coated with a mixture of brown sugar and cayenne but I (of course) took it a step further and used my rub on it first for that “kick” then once that settled in real good, I sprinkled brown sugar on top of that. Let’s just say that it got lots of compliments from my testers. I did try some the traditional way and then some my way and everyone agreed that the kind with my rub + the straight brown sugar on top was the bomb!
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Place bacon on cutting board and sprinkle rub on it. Once the rub gets a wet look to it, generously sprinkle brown sugar on the bacon. If you have bradley racks, I recommend laying the bacon on the rack before adding the rub and brown sugar to minimize “fall off” of the brown sugar.
Place the bacon on a cookie sheet or Bradley rack and place in a 225 degree smoker for about 2 hours.
Allow candy to cool before eating.
Note: it will get more crisp as it cools.
Pulled Pork Scoops
I have not come up with a really catchy name yet (feel free to help out with this) but you have to know that I have received rave reviews on these bad boys and they are just perfect for games, parties, get togethers or just about any time. The corn chip scoops are perfect for holding fillings and while you can obviously use your imagination on these, I like to use pulled pork for a filling with a little sauce and jalapeno on top. My wife was using leftover cream cheese from the ABT’s on top of these as well so maybe there’s an idea..
- Fritos™ Scoops (the big ones)
- Pulled pork (instructions for making pulled pork HERE)
- Jeff’s Barbecue sauce (purchase recipe here)
- Sliced jalapeno
- Cream cheese (optional)
Place a small bit of pulled pork down in the scoop and squirt some barbecue sauce on it. Place a jalapeno slice on top and you’re good to go. Place the scoops on a bradley rack or a cookie sheet and into the smoker for about 30-45 minutes at 225 degrees.
- You could put some shredded cheese on top of the jalapeno and let it melt down over it to hold everything together.
- I saw my wife putting a dab of the cream cheese mixture from the ABT’s onto the top of the chip before eating it, great idea!
These are easy to put together, in and out of the smoker in no time and a great appetizer for the smoker.
This is something that I’ve seen from time to time online and in multiple places so I don’t know who the originator is. It’s almost too simple to have such a fancy name. but.. folks love ’em so why not try these at your next event or party!
Lay 1/2 strips of bacon on cutting board
Sprinkle on some rub
Roll up as tightly as you can
Sprinkle more rub on top and then lay down a mean bead of sauce
Smoke these for about 3 hours or until they are crispy
Bacon Wrapped Sausage Links
These are a great smoked appetizer but can also be a great thing to serve at breakfast when you don’t want your guests to have to choose between bacon or sausage. Give them both!
Lay sausage link on cutting board and sprinkle some of my rub onto all sides of it.
Wrap a half piece of bacon around the link and sprinkle on more rub.
Lay the wrapped sausage link onto a Bradley rack or cookie sheet
Place in smoker and cook for about 2.5 – 3 hours at 225 degrees.
Atomic Buffalo Turds (ABT’s)
ABT’s are one of my favorite appetizer and I make these quite often even if there’s not a party or event going on. They are easy to make, fairly quick to put together and about 3 hours into whatever else you are cooking, snacks are ready to eat.
- Jalapenos or Mini sweet bell peppers for the kids (I like to do some of each)
- 8 oz box of cream cheese, softened
- 1/2 cup shredded cheddar cheese
- Bacon (cut into half slices)
- Jeff’s Rub (purchase recipe here)
Make cream cheese mixture by putting cream cheese and shredded cheddar in a mixing bowl and combining the two ingredients with a fork until it is well mixed. Add about 1/4 cup of my rub and stir that in well.
Set the cream cheese mixture aside
Cut peppers in half and clean out the seeds/veins.
Fill pepper boats with the cream cheese mixture.
Wrap half piece of bacon around center of pepper and lay them onto a Bradley rack or foil pan
If you are not using a bradley rack, place the peppers directly on the grate. Smoke peppers for 3 hours at 225 degrees.
Note: If you cannot find the mini sweet peppers in your location, you can tame jalapenos by soaking the cleaned halves in Sprite® for 2-4 hours depending on how tame you want them. The longer you soak, the more mild they become.
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Love the original rib rubLove the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.
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