Firehouse Hot Collection – Part 5

Firehouse Hot Jalapeño Poppers

Smoked jalapeño poppers stuffed with a creamy cheese filling and finished with Firehouse Hot BBQ Sauce make the perfect appetizer.

Prep Time	20 minutes
Cook Time	75–90 minutes
Rest Time	5 minutes
Servings	8
Smoker Temperature	250°F
Target Temperature	Bacon crisp / peppers tender

Recommended Wood: Apple or Cherry

Ingredients

• 12 jalapeños, halved
• 8 oz cream cheese
• 1 cup shredded cheddar
• 12 slices bacon
• ½ cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Fill each jalapeño half with the cream cheese and cheddar mixture, wrap with bacon, and place on the smoker at 250°F. Smoke until the bacon is nearly crisp. Brush lightly with Firehouse Hot BBQ Sauce during the final 15–20 minutes and continue cooking until the glaze sets.

Perfect Pairings

Smoked wings, burgers, pulled pork sandwiches.

Leftover Ideas

Dice leftovers into mac and cheese or omelets.

1SG Gary’s Pitmaster Tip

Use gloves when handling jalapeños to avoid skin irritation.

Firehouse Hot Queso

Warm, creamy queso loaded with bold flavor and a kick from Firehouse Hot BBQ Sauce. Ideal for parties, tailgates, and cookouts.

Prep Time	15 minutes
Cook Time	1½–2 hours
Rest Time	Serve immediately
Servings	10–12
Smoker Temperature	225°F
Target Temperature	Hot and bubbly

Recommended Wood: Pecan or Cherry

Ingredients

• 1 lb processed cheese, cubed
• 1 lb pepper jack cheese, cubed
• 1 can diced tomatoes with green chilies
• 1 lb cooked smoked sausage
• ½ cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Combine all ingredients in a cast-iron Dutch oven. Smoke at 225°F, stirring every 30 minutes until the cheeses are fully melted and the mixture is smooth. Serve hot with tortilla chips or pretzel bites.

Perfect Pairings

Tortilla chips, pretzels, grilled vegetables.

Leftover Ideas

Use as a topping for nachos, baked potatoes, or burgers.

1SG Gary’s Pitmaster Tip

Stir regularly to keep the cheese smooth and evenly smoked.