If you think you know bacon explosions, think again… because this jalapeño stuffed bacon explosion is da BOMB (pun intended). Give it a try this weekend, we guarantee you will not stop at one…
- block of cream cheese
- 8 oz Monterey Jack cheese (shredded)
- 3 Jalapeño peppers (diced)
- BBQ rub
- 2 lbs breakfast sausage
- 2 lbs bacon strips
- Your favorite sauce
Cheese And Jalapeño Stuffed Bacon Explosion
To begin, mix the block of cream cheese, shredded Monterey Jack cheese and diced Jalapeños in a bowl. You might want to let the cream cheese warm up to room temperature to make the mixing easier. Add some BBQ rub as well.
Proceed to shape the cheese and pepper mix into a log, which is going to be the stuffing. To shape the log easily, wrap in saran wrap. Then place it in the fridge for 15-20 minutes to firm up.
In the meantime, lay down some parchment paper. Spread out the 2 lbs of breakfast sausage on top, flattening it out enough so it can wrap around the cheese mix. Apply a layer of BBQ rub and place the log on top. Use the parchment paper to wrap the sausage around it tightly, making sure there are no holes. Season the outside again.
Next, get your bacon strips and create a bacon weave. If you don’t know how to make one, check out our Bacon Weave Step-By-Step Video Tutorial.
Place the sausage roll on top of the weave, once again using the parchment paper to assist you. Season one last time with your BBQ rub- it’s time to cook!
Place the bacon explosion on a smoker preheated to 300°F. At this temperature the bacon will brown and crisp up beautifully… Target core temperature is 165°F. A few minutes before it’s done (around 155-157°F), is the perfect moment to glaze the bacon explosion. Use your favorite BBQ sauce (not sure what sauce to use? Use this one!)
Once core temp hits 165°F, pull the jalapeno stuffed bacon explosion off the heat and let it rest for 10 minutes.
Exclusive Pitmaster Gear
Latest posts by I Love Grilling Meat (see all)
- Crispy and Crunchy Pork Roast on the Grill - July 14, 2019
- Hot and Fast Brisket On A Drum Smoker - July 7, 2019
- Smoked Prime Rib with Horseradish Sauce and Potatoes - July 5, 2019