Smoked Buffalo Jalapeno Poppers
by The Que ClubCreamy, cheesy, smoky and spicy, with Pit Mastery Butter Boom and Buffalo Flava Dust bringing all the Buffalo-ranch vibes
Smoked Buffalo Jalapeno Poppers
Rated 5.0 stars by 1 users
Category
Entree, Game Day, Snack
Prep Time
1 hour
Cook Time
2 hours
Creamy, cheesy, smoky and spicy, with Pit Mastery Butter Boom and Buffalo Flava Dust bringing all the Buffalo-ranch vibes
Author:The Que Club
Ingredients
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1 block (250 g) cream cheese
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½ cup (50–60 g) finely grated Parmesan cheese
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Pitmastery Butter Boom, for seasoning
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Pitmastery Buffalo Flava Dust, for seasoning
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10–12 jalapeños
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10–12 rashers of streaky bacon
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Ranch dressing, to serve
Directions
Smoke the cream cheese
  Preheat your smoker to 275°F (135°C). Score the outside of the cream cheese in a crosshatch pattern and coat liberally with Pitmastery Butter Boom.
Place the cream cheese on a tray I nto the smoker and smoke for 1 hour, allowing it to take on plenty of smoky flavour.
Make the filling
Remove the cream cheese from the smoker and increase the smoker temperature to 300°F (150°C). While the cheese is still warm and soft, mix through the ½ cup of grated Parmesan until smooth and well combined.
Prepare the jalapeños
Slice the jalapeños lengthways and remove the seeds and pith. For a little extra heat, leave some of the pith behind.
Fill & wrap
Spoon the smoked cheese mixture into each jalapeño half, then wrap each popper with a rasher of bacon, securing with a toothpick if needed.
Season & smoke
Sprinkle the outside generously with Pitmastery Buffalo Flava Dust. Place the poppers into the smoker and cook at 300°F (150°C) until the jalapeños are tender and the bacon is fully rendered and crispy, approximately 30–45 minutes depending on the bacon and smoker.
Serve
Serve hot with extra ranch dressing for dipping
Recipe Note
Pitmastery tip: For maximum Buffalo flavour, give the finished poppers one more light dusting of Buffalo Flava Dust just before serving.