Bacon-wrapped jalapeño poppers stuffed with cheese and smoked over live fire on a drum cooker

Jalapeño Poppers

Jalapeño Poppers

Jalapeño Poppers

Bacon-wrapped jalapeño poppers stuffed with creamy cheese and finished with smoky barbecue seasoning over live fire. This Gateway Drum Smoker recipe combines bold heat, crisp bacon, and backyard barbecue flavor.

GATEWAY DRUM SMOKERS • 300°F • LIVE FIRE • JALAPEÑO POPPERS

PREP: 20 MIN • COOK: 30 MIN • SERVES: 6–8

Bacon-wrapped jalapeño poppers stuffed with creamy cheese and finished with smoky barbecue seasoning over live fire. This Gateway Drum Smoker recipe combines bold heat, crisp bacon, and backyard barbecue flavor.

GATEWAY DRUM SMOKERS • 300°F • LIVE FIRE • JALAPEÑO POPPERS

PREP: 20 MIN • COOK: 30 MIN • SERVES: 6–8

Ingredients

  • 6–8 Whole Jalapeños
  • 1 8oz Cream Cheese Block
  • 1 Colby Jack Cheese Block
  • 1 lb. Bacon (We choose Blues Hog Sizzle!)
  • 2 tbsp. Blues Hog Sweet & Savory Seasoning
  • 1 cup Blues Hog Raspberry Chipotle BBQ Sauce (or substitute with Blues Hog Tennessee Red BBQ Sauce)
  • Blues Hog Premium Natural Lump Charcoal

Directions

  1. Preheat the Gateway Drum to 300°F with Lump Charcoal.
  2. Slice jalapeños in half and core out the seeds and membrane.
  3. Spoon 1–2 tsp of cream cheese into each jalapeño boat.
  4. Dice colby jack cheese into 1/2 in. cubes and place one on each jalapeño.
  5. Cut Sizzle Bacon slices and wrap each jalapeño with the slice. Secure the jalapeño in place with a toothpick to prevent unraveling.
  6. Sprinkle jalapeño poppers with both Sweet & Savory Seasoning and Bold & Beefy Seasoning.
  7. Place on the top smoker grate and let cook for 20–30 minutes or until the bacon is fully cooked.
  8. Serve with a drizzle of Raspberry Chipotle BBQ Sauce (or Tennessee Red BBQ Sauce).

Ingredients

  • 6–8 Whole Jalapeños
  • 1 8oz Cream Cheese Block
  • 1 Colby Jack Cheese Block
  • 1 lb. Bacon (We choose Blues Hog Sizzle!)
  • 2 tbsp. Blues Hog Sweet & Savory Seasoning
  • 1 cup Blues Hog Raspberry Chipotle BBQ Sauce (or substitute with Blues Hog Tennessee Red BBQ Sauce)
  • Blues Hog Premium Natural Lump Charcoal

Directions

  1. Preheat the Gateway Drum to 300°F with Lump Charcoal.
  2. Slice jalapeños in half and core out the seeds and membrane.
  3. Spoon 1–2 tsp of cream cheese into each jalapeño boat.
  4. Dice colby jack cheese into 1/2 in. cubes and place one on each jalapeño.
  5. Cut Sizzle Bacon slices and wrap each jalapeño with the slice. Secure the jalapeño in place with a toothpick to prevent unraveling.
  6. Sprinkle jalapeño poppers with both Sweet & Savory Seasoning and Bold & Beefy Seasoning.
  7. Place on the top smoker grate and let cook for 20–30 minutes or until the bacon is fully cooked.
  8. Serve with a drizzle of Raspberry Chipotle BBQ Sauce (or Tennessee Red BBQ Sauce).