I make them using onion-chive cream cheese with a good handful of shredded cheddar and a tablespoon or a bit more of barbecue rub mixed in as the stuffing. I use my "jerky shooter" to stuff them, makes it easy. Smoke them with hickory at 250°F for a couple hours, until the bacon is done. A lot of the heat is removed from the jalapenos. Any left over stuffing eats fine on Ritz crackers. These and a cold beer work well.

Reviewed On: Aug. 26, 2009

Made this straight from the recipe. Good sauce, vinegary-sweet with barely a touch of heat. I like it. I may play with it a bit next batch. I'm in KC and would not call this a "KC sauce". I'm also a smoker, anything that will fit in my stick burner.

Reviewed On: Aug. 9, 2009

These are known to most meat smokers as "ABT's." Cut off the tops of the peppers and remove the ribs and seeds, a pepper corer helps with this. For the filling I use chive & onion cream cheese and mix in a handful of shredded cheddar and a fair amount of my favorite BBQ rub. I use a "Jerky Shooter" to fill the peppers almost to the top and wrap them in a full slice of bacon secured with a toothpick. Thinner bacon works best. On the smoker at about 250°F burning hickory. Takes about 1 1/2-2 hours, just until the bacon is done. A lot of the heat disappears, but not all! You will get an occasional surprise. These are killer with "Something cool to drink", COLD beer I'd say.

Reviewed On: Aug. 6, 2009