STUFFED SMOKED PEPPERS
Use sweet, banana or jalapeño peppers – cut tops, remove seeds and veins.
8 oz. pkg. cream cheese softened
½ lb. cooked, drained and chopped bacon
6–8 green onions chopped
2–3 tsp garlic powder
In a bowl, mix cream cheese, bacon, onions and garlic powder. Stuff peppers with mix.
Smoke at 275° for approximately 15 minutes.
We prefer strong smoke like Hickory or Mesquite.
Peppers are done when they soften and show grill marks.
SMOKED CORN ON THE COB
Remove the husks from the corn. Place corn on your grill or smoker at 275°+.
Smoke for approximately 15 to 20 minutes with Hickory.
Glaze with butter. Salt to taste.
The corn will have a nice smoky flavor.