There are two things in BBQ that always stand out, bacon wrapped jalapeno poppers and the classic smoked sausage but what if you joined them together, well you’d have the most delicious “Bacon Jalapeno Popper Sausage Boats.” This cook likely will be one of the best items to come off your grill and for good reason! The bacon, sausage, and cheese mixture combined with the jalapeno transforms this cook from a simple appetizer to a full fledged meal that you will never forget! This recipe is ideal for a fun fast cook, tailgate party, super bowl food, bbq appetizer, or just eating on it's own! So follow along and we will show you how to make these bacon jalapeno popper sausage boats for your next feast!
INGREDIENTS
PREP
To get started with this recipe we like to begin by mixing together our cream cheese filling by combining our cream cheese, chopped up bacon, and BBQ rub together in a medium sized bowl. This process is much easier when done using softened cream cheese.
Next with a sharp knife, take your sausage links and slice them down the middle about a half an inch from each end. This will allow you to open up the sausage creating a “boat” for your fillings to sit in. Once the sausage has been transformed into a boat add on some of your cream cheese mixture along with a few pickled jalapenos and then cover entirely with grated cheddar cheese and a little extra bbq rub for added flavor.
With the jalapeno sausage boats prepared, it’s now time to get the Slow ‘N Sear Kettle Grill set up for cooking. To do this we filled the Slow ‘N Sear insert about ½ way full and then got the coals half lit. We then closed the lid and let the temperature stabilize around 275F - 300F.
COOK
With the coals sitting between 275F - 300F it’s time to place the bacon jalapeno sausage boats onto the grill opposite the coals. Along with this we added in a small piece of cherry wood directly over the coals to add in some delicious smoky flavor and then closed the lid and began cooking. There’s not much to do during the cook, so grab your favorite beverage and relax for about 60 minutes beside your grill until the sausage reaches an internal temperature of around 165F.
When the bacon jalapeno sausage boats are up to temperature, remove them from the heat and top with some remaining bacon bits and flat leaf parsley for some color and then enjoy the feast!
INGREDIENTS
- 5 Italian Sausages
- 1 Block Of Cream Cheese
- ¾ Cup Cooked Bacon (Chopped)
- 1 Tbsp BBQ Rub
- Pickled Jalapenos
- 2 Cups Grated Cheddar Cheese
PREP
To get started with this recipe we like to begin by mixing together our cream cheese filling by combining our cream cheese, chopped up bacon, and BBQ rub together in a medium sized bowl. This process is much easier when done using softened cream cheese.
Next with a sharp knife, take your sausage links and slice them down the middle about a half an inch from each end. This will allow you to open up the sausage creating a “boat” for your fillings to sit in. Once the sausage has been transformed into a boat add on some of your cream cheese mixture along with a few pickled jalapenos and then cover entirely with grated cheddar cheese and a little extra bbq rub for added flavor.
With the jalapeno sausage boats prepared, it’s now time to get the Slow ‘N Sear Kettle Grill set up for cooking. To do this we filled the Slow ‘N Sear insert about ½ way full and then got the coals half lit. We then closed the lid and let the temperature stabilize around 275F - 300F.
COOK
With the coals sitting between 275F - 300F it’s time to place the bacon jalapeno sausage boats onto the grill opposite the coals. Along with this we added in a small piece of cherry wood directly over the coals to add in some delicious smoky flavor and then closed the lid and began cooking. There’s not much to do during the cook, so grab your favorite beverage and relax for about 60 minutes beside your grill until the sausage reaches an internal temperature of around 165F.
When the bacon jalapeno sausage boats are up to temperature, remove them from the heat and top with some remaining bacon bits and flat leaf parsley for some color and then enjoy the feast!