Made these the afternoon we were smoking butts for the UBC Reunion. They turned out great and well worth making again. The tasso next to the shrimp slices inside the large thick pepper wrapped in bacon was a beautiful when cross cut.

• Made with fresh, milder Everman Jalapenos grown in our garden. I used large green and red ones.
• Removed the stems, sliced the large meaty peppers in half, and removed seeds and pith.
• Stuffed them high with
  • A sliver of our tasso smoked today with butts
  • Creme Cheese
  • Cabot’s extra sharp white cheese chunks
  • half a large shrimp
• Wrapped them in Zeigler’s average-sliced bacon and seasoned with Creole Seasoning. Started the wrap on the stem end with the large end of the bacon strip. Used a toothpick to secure the loose end of the bacon.
• Smoked at 250° for about 1.25 hours until the bacon was crispy. Some of the stuffing had melted and run out of the jalapenos.
• Put them on a small baking sheet, covered with foil, and put them into the warm oven for about an hour.
• Pulled them to cool for about 30-45 minutes before serving so the cheese would not be runny.
• Sliced them into 3/4 to 1inch lengths and served on the wooded cutting board with toothpicks.