Bacon Wrapped Jalapeno Poppers

For the poppers:

2 dozen medium-sized jalapenos (straight vs curved are best)
2 dozen slices of thin center-cut bacon
2 dozen pieces of smoked sausage, such as Lil Smokies (or 3 Johnsonville Cheddar Brats, halved and then quartered)
8 oz cream cheese

Pao de Queijo (Brazilian Cheese Bread):

1/2 cup olive oil or butter
1/3 cup water
1/3 cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic
2/3 cup freshly grated Parmesan Cheese
2 beaten eggs

For the poppers:

1.Cut both ends off the jalapenos, slice in half lengthwise, remove most of the pith and seeds (if you like spicy, leave the pith in place)

2.With the back of a spoon, smear the “hollow” of both halves of the jalapeno with a generous amount of cream cheese.

3.Top one half with a sausage link, place the other jalapeno on top so the sausage is fully “sandwiched” in cream cheese and jalapeno.

4.Wrap fairly tightly with a strip of bacon, stretching the bacon a bit as you go and finishing with “bacon on bacon” if possible. No need to secure with a toothpick. Repeat for all the jalapenos.

5. Heat the smoker to approx. 270 degrees, load in a small chunk of smoking wood, and place the poppers directly on your cooking grates. Smoke for approx. 2 hours (you want the bacon crisp and the jalapeno soft).

6.Remove from smoker and let cool completely. (You can make these a few hours or a day in advance)

Pao de Queijo (Brazilian Cheese Bread):

1.Mix the ingredients together. This dough works best if you make it in a stand mixer and knead until the dough is smooth.

2.Split the dough into 2 balls.

3.Roll out each ball of dough between 2 sheets of Saran wrap (do not flour the surface!) You’ll want the dough to be fairly thin, about 1/8″ thick.

4.Use a paring knife to cut long skinny triangles of dough where the wide end of the triangle is roughly the length of your jalapeno poppers.

5.Place a jalapeno popper at the edge of the triangle and roll the popper in the dough (the dough will ideally overlap on itself a few times). Place on a baking sheet. Repeat until all are made.

6.Light your Royal Oak natural briquettes or lump charcoal and bring your natural convection smoker to approx. 375 degrees. Do not add smoking chunks or chips.

7.Bake for approx. 20 minutes or until the “blanket” is golden brown (note, the cheese bits in the dough will be darker than the rest of the dough). Do not underbake!