Big Poppa Smokers Presents


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Chorizo ABT`s

Cooking Grill: Memphis Select
Pit Temperature: 275
Desired Internal Temperature:
Cooking Time: 1.5 hrs
Pallets Used: Pellets
I took a mix of Green and Red Jalapenos, de-ribbed and seeded them, put some cream cheese in a bag, squeezed it into the peppers, topped with some precooked chorizo, then i wrapped them in a half a piece of bacon each. Topped them off with some rub and tossed them on the frogmat. cooked for 1.5 hrs at 275 degrees or until the bacon was crispy. Sorry about not having final pics, we were eating them off the grill and they were gone before i got a chance. They were the best ones i have made YET!!

Posted on: 2014-08-21 18:28:36 Forum URL:: NO URL