THE SPICY JALAPEÑO SMASHBURGER | SAM THE COOKING GUY
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00:00 Intro
1:05 Making Roasted Poblano Cream
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7:44 Raycon Ad
9:09 Prepping Bun
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11:36 Building
12:22 First Bite
12:54 Outro
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Smoked Bacon Wrapped Jalapeno Poppers Recipe (aka Atomic Buffalo Turds)
Smoked Bacon Wrapped Jalapeno Poppers Recipe (aka Atomic Buffalo Turds)
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This Smoked Bacon Wrapped Jalapeno Poppers Recipe (aka Atomic Buffalo Turds Recipe) is PERFECT for your next tailgate event, feast or gathering! This recipe will walk you through how to make the most incredible, delicious Smoked Jalapeno Poppers that are stuffed with cream cheese then smoked on the kettle grill! Mike from “Everyday BBQ” Barbecue will show you how to bring this recipe to your table, party, or tailgate step-by-step! This cook will be done on the Slow N’ Sear Travel Kettle. See below for everything you’ll need and full directions for this recipe!
How To Make Bacon Wrapped Jalapeno Poppers
00:00 How To Make Jalapeno Poppers on a kettle grill.
00:33 How to Prepare your Jalapeno poppers for Smoking
03:55 How to set up the Slow N Sear Travel Kettle for Smoked Jalapeno poppers
04:49 How to SMOKE your jalapeno poppers
06:18 SMOKED Bacon wrapped Jalapeno money shot! Wow!
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Smoked Buffalo Chicken Jalapeno Poppers | Ash Kickin' BBQ
In today's video I am showing you a recipe for what might be the best football food EVER! These smoked buffalo chicken jalapeno poppers are a delicious and easy bbq appetizer recipe, and I just know you're going to love them! We all love jalapeno popper, buffalo wings, and buffalo chicken dip, so let's mash all 3 of those things together for the ultimate game day food! The best part about these buffalo chicken jalapeno poppers is that they can be prepped ahead of time, and then thrown on the Lone Star Grillz pellet grill (or cooker of your choice) and cooked about an hour before you need them! As always, the full recipe is down below, so be sure to check it out! If you make, be sure to drop a comment and let me know what you think of these AWESOME BBQ Snacks!
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Full Recipe:
| Ingredients |
-5 jalapenos halved
-8oz block of cream cheese
-1/2 cup sour cream
-1/2 cup ranch dressing
-1/2 cup of pepper jack cheese
-1/2 cup of mild cheddar cheese
-1 cup of smoked and shredded chicken
-1 package of bacon (you won't use it all)
-Ash Kickin' BBQ Honey Chipotle
-Buffalo sauce
| Instructions |
Prep:
1. Cut jalapenos in half the long way.
2. Mix together the cream cheese, sour cream, ranch, pepper jack and mild cheddar cheese, and chicken. Season the mixture with buffalo sauce, and Ash Kickin' BBQ Honey Chipotle to your preferred taste.
3. Stuff the peppers per the instructions in the video.
4. Wrap the buffalo chicken jalapeno poppers per the instructions in the video.
5. Season the tops of the poppers with a little more Ash Kickin' BBQ Honey Chipotle rub.
| Cooking |
1. Set the smoker temperature to 275º F, and put the smoked buffalo chicken jalapeno poppers on for 30 minutes.
2. After 30 minutes, rotate the poppers 180º for even cooking, and let them continue cooking for 30 more minutes.
3. After 30 more minutes, sauce the smoked buffalo chicken jalapeno poppers with more of the buffalo sauce, and allow the sauce to set for 2-5 minutes.
4. After the sauce has set, remove the poppers from the smoker, and let them cool for 10-15 minutes.
5. After the poppers have cooled, eat, and enjoy the best football food, smoked buffalo chicken jalapenos poppers!
**Links for everything I use down below**
------The stuff I use:------
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%):
-Livia's Seasoning:
-Granulated Garlic:
-Diamond Crystal Kosher Salt:
-16 mesh black pepper:
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
-Shun Chefs Knife:
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-Thermoworks Smoke:
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-Cooking Racks:
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Grilled Jalapeño Poppers Three Ways
Chef Tom cooks up one of our favorite tailgating recipes, the jalapeño popper... but we switch it up with three separate recipes. Enjoy!
Full recipe:
Featured products:
Plowboys BBQ Yardbird Rub -
Plowboys BBQ Sweet 180 BBQ Sauce -
Cattleman's Grill Italiano Seasoning -
Cattleman's Grill Ranchero Seasoning -
Stubb's Jalapeño Popper BBQ Bacon Cheeseburger Meat Log | Foodbeast Kitchen
How to make a jalapeño popper x BBQ bacon cheeseburger hybrid Fatty!
Created in partnership with Stubb's.
Prep Time: 15 minutes
Estimated Cook Time: 1 hour, 45 minutes
Rest Time: 15 minutes
Total Time: 2 hours, 15 minutes
Ingredients:
-3 lbs. ground pork sausage
-1 package cream cheese
-1 cup shredded cheddar cheese
-1 package American cheese slices
-3 packages bacon
-1 onion, diced
-2 jalapeños, diced
-1 cup Stubb’s Original Bar-B-Q Sauce
Step 1
Dice one package of bacon and add to a medium-sized sauté pan over medium heat. Sauté bacon for 2-3 minutes, or until fully cooked. Remove bacon pieces from the pan, but keep fat.
Step 2
Add jalapeño and onion to the bacon fat. Season with salt & pepper and sauté until softened. Once fully cooked, remove to a large bowl. Add cream cheese and shredded cheese, and stir until combined. Place a layer of plastic wrap on a cutting board, spoon mixture onto the plastic wrap, and form into a log. Roll the log in plastic wrap and place in the fridge to cool.
Step 3
To start rolling the first layer of sausage, place another layer of plastic wrap on your cutting board. Spread about one third of your ground pork sausage into an even layer on the plastic wrap. Pull the cheese and sautéed mixture log filling out of the fridge and unwrap.
Step 4
Place the filling in the center of the sausage layer. Using the plastic wrap for support, pull one end of the sausage up and over the filling. Continue to roll the sausage around the filling until it is completely covered and press the seams together to create a seamless sausage barrier around the filling. Roll the log in plastic wrap and set aside.
Step 5
Start creating your second roll by placing another layer of plastic wrap on your cutting board. Spread the rest of your sausage into an even layer on the plastic wrap. Spoon a layer of Stubb’s Original Bar-B-Q Sauce all over the sausage. Sprinkle crispy bacon on top of the sauce, and then cover everything in a layer of American cheese.
Step 6
Unwrap the previous sausage log and place it in the center of this new sausage/bacon/cheese roll. Using the same technique as last time, roll it up so the bottom layer completely engulfs the existing log. Press the seams to close up any gaps and wrap the whole thing in plastic and set aside.
Step 7
Place another layer of plastic wrap on your cutting board, because it’s time to start building your bacon weave! First, lay down a layer of bacon strips side by side. Fold every other piece of bacon in half so they are half as long. Place an additional piece of bacon at the very edge of each of the folded pieces, perpendicular to the existing slices. Unfold the currently folded pieces over the perpendicular slice. Next, fold all of the bacon slices that weren’t folded previously. Repeat process.
Step 8
Once you’ve completed your bacon weave, unwrap the sausage log and set it in the center. Roll the weave around the sausage starting from one end and rolling toward the other so you end up with the bacon seam side down. Tuck in any loose bacon ends to create an impenetrable bacon shield and your log is ready for the grill.
Step 9
Set up your grill for indirect heat. Bring the temperature up to ~300 degrees. When you’re ready to cook, throw on some wood chips. Place the log in the indirect heat zone of your grill and close the lid. Use your vents to maintain a temperature of 300 degrees. Cook the meat on the grill for one hour, and then check the temperature of the internal layer of sausage every 15 minutes until you reach 150 degrees.
Step 10
Brush on a thick layer of Stubb’s Original Bar-B-Q Sauce. Let the log cook for another 15-20 minutes to bring the internal temp to 165 and set a beautiful glaze of Stubb’s on the outside. Watch carefully so the sauce doesn’t burn or char.
Step 11
When the sausage is fully cooked and the Stubb’s Bar-B-Q glaze is thick and sticky, it’s time to pull your log off the grill. Set the fatty on a cutting board and let rest for 15 minutes. Then, slice the fatty as thick as you like and serve with Stubb’s Original Bar-B-Q sauce on the side.
Find the full recipe here:
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How to Make a Jalapeno Popper Stuffed Bison Burger
How to Grill A Bison Burger Stuffed With A Jalapeno Popper!
How to make a grilled bison burger!
1 pound of ground Bison
1 Jar of Pickled Jalapeno
1 package of cream cheese
1 package of shredded cheddar cheese
#bisonburger #burgersonthegrill #howtocookacheeseburger #fatkidsbbq