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Eggtoberfest ABT’s on the half shell Smoked Stuffed Jalapeños Ingredients 40 Jalapeño Peppers 2 packages of smoky links 2 1lb. packages of bacon 2 packages of cream cheese Dizzy Pig Jamaican Firewalk 1 jar of minced garlic Directions 1 Procedure 2 Start soaking some hickory chunks in water and get a    good fire going stabilized at 325 degrees. 3 Next, put on some rubber food service gloves. Don’t    rub your eyes and be sure to take off your gloves before doing    anything else (like using the restroom) after you are done. 4 Get a large bowl and fill it with water. Put all the    Jalapenos in the water. Cut the stem off and slice lengthwise in    half. Clean out the seeds and veins and put this stuff back in the    bowl of water. The bowl of water will help keep the fumes down so    they won’t irritate your eyes, nose & throat. 5 As you are cleaning the Jalapeños, let the cream

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cheese soften at room temperature. 6 After you have cleaned all Jalapeños, start filling    them with cream cheese. 7 Next, slather some minced garlic on the cheese and    then sprinkle some Dizzy Pig’s Jamaican Firewalk rub on it. 8 Put a Smoky Link on and wrap ½ a slice of bacon around    it and secure it with a toothpick. 9 Take a pizza screen or grill topper and spray with    PAM. Place the ABT’s on it and smoke them direct on a raised grid at    325 degrees with Hickory chunks for about 45 minutes. You will want    to monitor the cook to look for hot spots