ADVERTISEMENT
Instructions:
1. Heat smoker to 375°F
2. Mix BBQ sauce, honey, and brown sugar in bowl. Set aside.
3. Cut bacon strips in half. Wrap each sausage piece, secure with toothpick.
4. Beat cream cheese until fluffy. Mix in sour cream, diced jalapeño, cheddar, seasoning.
5. Transfer cheese mixture to piping bag or zip-top bag with corner snipped.
6. Pipe filling onto each wrapped sausage piece. Top with jalapeño slice.
7. Brush with BBQ mixture. Place directly on grill grates.
8. Smoke 60-75 mins until bacon crisps.
Notes:
. Let rest 5 mins before serving
. Store leftovers 4 days refrigerated
. Can prep ahead, smoke just before serving
. Mild option: Use bell peppers instead of jalapeños
Nutrition (per shot): Calories: 280 | Protein: 12g | Fat: 22g | Carbs: 8g
ADVERTISEMENT
