ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To get started making this bacon wrapped sausage poppers recipe, gather all your ingredients including grating your cheese in advance. Once you have everything, begin to put together your sausage poppers. First take your sausage and slice into the top section with a sharp knife and then open it up similar to butterflying the sausage so that you are left with what looks like a sausage boat. Next take a little bit of your grated cheese and place that down on the bottom followed but your cream cheese and even more cheese on top. This will all melt down together nicely. Next, add in a little bit of seasoning onto the cheese mixture and then take your jalapeno that has been halved and place it on top of the cheese. We recommend taking the seeds out for this. Lastly, take 2-3 strips of bacon and wrap them around the sausage and the apply a little bit more BBQ rub to the outside of the bacon wrap.
Once the bacon wrapped sausage poppers are wrapped, set up your grill for cooking indirect between 275f-300f. We were running this cook around 285f the whole time. Once the grill is up to temperature place the sausage poppers onto the grill opposite the coals and then place a small piece of wood onto the coals in order to add a bit of extra smoky flavour. Lastly, close the lid and begin cooking for around 60 minutes or until the bacon is cooked to your liking.
After about 60 minutes of cooking your bacon wrapped sausage poppers should be getting close to being done. At this point open up the grill and take a look. You may have to keep them in the grill for a few more minutes to allow the bacon to get to your preferred doneness. For us we opened our vents to increase the tempreture of the grill for another 10 minutes to help crisp things up a little bit more. At this point in the cook our sausage temped out around 180F (minimum safe temp is 165F so make sure to take them past that temp), our cheese was gooey, and out bacon was right where we wanted it to be..
When everything is done, remove them from the grill and let them rest a few minutes in order to cool. Once cooled slightly, take a bite and enjoy your tasty creation!