Bacon Wrapped Jalapeño Popper

• 6 Jalapeños
• 1 Block Cream Cheese
• ½lb of Ground beef
• 1 Bag Shredded Cheddar Cheese
• 1 Pack Bacon
• Captain’s Choice (or your favorite all-purpose rub)

• Royal Oak® 100% All Natural Hardwood Lump Charcoal
• Royal Oak® Tumbleweeds
• Skillet
• Bowl
• Spoon
• Sharp Knief

1. Preheat smoker to 300 Degrees.

2. Cut Jalapeños in half starting at stem, scoop out all seeds and veins.

3. Cook ground beef in a skillet, stirring into crumbles until no longer pink, drain and set aside.

4. Combine cream cheese, shredded cheddar cheese and ground beef in a bowl.

5. Add mixture to hollowed out Jalapeños.

6. Wrap bacon around stuffed Jalapeños from the top to the bottom.

7. Sprinkle with Captain’s Choice (or your favorite all-purpose rub).

8. Put on rack into the smoker for 40 minutes or until bacon is rendered and crispy.

9. Remove from smoker, let cool, and get in my belly!!