From DN Recipes by David Nagy · Food & Beverage

Smoked Wolf Turds

Published

 
Smoked Wolf Turds - aka: Stuffed Jalapenos
Yield: 16 turds  Prep Time: 40 mins  Cook Time: 2.5 hours  Total Time: 3:15
Equipment: A smoker, ideally a large electric rectangular one like a Pit Boss.
Ingredients
  • 16 large jalapeno peppers
  • 16 slices thin cut bacon
  • 1 pound Italian sausage or chorizo, or a 50-50 blend
  • 8 ounces cream cheese, room temp
  • 2 TSP BBQ seasoning (your favorite, or just paprika/chili/cayenne)
  • Toothpicks (if needed)
  • Smoker wood chips, water
Instructions
  1. Take cream cheese out of the fridge.
  2. Prepare the smoker with wood and water, and preheat to 225°F.
  3. Rinse and prep the jalapenos by cutting them in half lengthwise, retaining the split stems. Keep the split halves together for more uniformity.
  4. Remove the membrane and seeds inside with a spoon.
  5. Brown the sausage in a skillet over medium-high heat. Drain the excess oil and combine the sausage with the cream cheese. Optionally, use the sausage raw for juicier turds.
  6. Blend the sausage, cream cheese, and BBQ seasoning.
  7. Prepare a baking sheet that fits in your smoker with parchment paper.
  8. Overstuff a half jalapeno with sausage-cheese filling, then sandwich together.
  9. Wrap in bacon and secure with toothpicks if the bacon didn't stick to the jalapenos, placing each one on the baking sheet.
  10. Finish off the turds by sprinkling with seasoning.
  11. Place the sheet in the smoker for about 1 hr 15 mins, then turn them so the bottom side bacon gets crispy. Check the wood chips and water every 20-30 minutes.
  12. Smoke for another 1 hr 15 mins and check the temperature of one of them, which should be 160°F.
  13. Remove from the smoker and if the bacon is not as crispy as you'd like, bake at 350°F for about 20 mins, or until the bacon is as crispy as you'd like.