I like to make my peppers a little bit differently than the others and of course stray away from the recipes. The way that I look at it is that if you can’t take another person's idea and make it yours then you are really just being BORING! You have to bring the fun of smoking to life and just go crazy. I make my jalapeno peppers to go above and beyond the traditional, and I usually add ingredients and flavors that I like just to make it my own.

First I cut the tops off and then cut the pepper in half long ways. Clean out all the membrane, and make sure you have some gloves, goggles, anything that will help you cope with the strong aroma and the burning sensation that you could experience while doing this. I have had the joy of my breath being sucked out my body by the heat; it makes your eyes and skin feel like they are on fire, so be cautious unless you really like to become one with the food that you are cooking.

Next I begin to mix up the secret formula. Add spices to your taste.

1 package of cream cheese (you can use light or regular in this recipe it doesn’t matter)
2 cups of shredded cheese, your choice of flavor (I like the Mexican blend)
a splash of Worcestershire sauce
dashes of garlic powder
chili powder
Cookshack Brisket Rub
Cookshack Spicy Chicken Rub

Mix all this really well. I find it easier to mix with my hands only because you can get all the cheese and the cream cheese to blend better.

I use a pan to cook the peppers, because I normally cook 100 for a big group. This recipe is just the right amount for a family cookout. When you have all your pepper halves washed and lined in a pan or on your seafood grill, stuff them just as full as you can get them, and after they are all stuffed if you have any leftover DON’T pitch it! You can shape it into a ball and smoke it to use as an appetizer along with some crackers. Or if you are creative, use it as a spread on pulled beef or pork sandwiches.

Now for the final part: get a pound of bacon (just plain ol’ packaged bacon), cut it into 3rds, and lay over the top of each pepper. And if you have left over bacon, heck, throw it in the smoker too - you can always add it to a salad! When I smoke the peppers, I cook them at 250 degrees for an hour and half, or until the bacon is cooked and the cheese looks gooey.

When all is said and done, you need to get you a plate full of these little babies and an ice cold beer, and you can kick back and watch a ball game or just eat them straight out of the smoker. Whatever you choose is up to you but promise me this … that you will have a happy smokin’ time doing it!

Heather