This recipe for bacon wrapped jalapeños comes courtesy of Ryan’s Low and Slow up in Brisbane, who took our Pork Rub for a spin and created these insanely great tasting bombs of flavour, glazed in smoked honey.
Not only do the bring the flavour, they have heat, amazing texture and are super simple to make.
Recipe makes 6.
Ingredients
- 6 jalapeños
- Cream cheese
- 2 Chorizo sausages
- 6 strips of streaky bacon
- Moonshine BBQ Pork Rub
- Smoked Honey to finish (available online from Meat at Billy’s)
Method
- Set up your Weber, kettle or drum smoker for indirect cooking, using the snake method
- Top the jalapeños and scoop out the seeds
-
Make the filling by using 50/50 chorizo meat and cream cheese (slice the sausage casing lengthwise and push the meat out of the sausage). - Use a piping bag to shoot filling into jalapeños
- Wrap in streaky bacon and sprinkle on pork rub
- Cook indirect in the Weber for 45 mins.
- When finished, drizzle with smoked honey
There you have it – give it a shot, and share the photos with us on Instagram (be sure to tag Moonshine BBQ and Ryan’s Low and Slow when you do).
Needs more inspiration? Here’s the final product and and incredible video of the drizzle of smoked honey to finish them off. Mouth watering yet?
Recommended rub:
