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Serves five (5) ppl.
Ingredients:
- Five (5) large jalapenos
- One (1) 8 oz block of cream cheese, softened
- 3/4 cup cheddar cheese, shredded
- One (1) tbsp. Frank All-Purpose BBQ Rub
- Twenty-eight (28) oz of beer brats
- Thirteen (13) slices of bacon, thinly sliced
- Coy Zesty Garlic and Herb Seasoning, to taste
Directions:
- Heat smoker to 270 degrees.
- Cut off the stem of your jalapenos. Core out the membrane and seeds with a small spoon/knife.
- In a medium bowl, mix softened cream cheese, cheddar cheese and Frank All-Purpose BBQ Rub.
- Place cream cheese mixture in a large resealable bag. Twist bag until air is removed and cream cheese is pushed to one corner.
- Using scissors, cup the corner of your resealable bag. Pipe the cream cheese mixture into hallowed jalapeno. Set aside.
- Remove beer brat casings and form into patties. Wrap stuffed jalapeno with ground brats.
- Once pepper is covered with ground brats, wrap entirely with bacon. (Note: approx. 2 1/2 per egg)
- Season all sides with Coy Zesty Garlic and Herb seasoning.
- Place in smoker for approximately 2 hours or until bacon is crispy.
- Let rest for at least 5 minutes, prior to serving.
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