The Green Zone: Riders' Jeremy O'Day preparing for 2025
8h ago
O'Day discusses Trevor Harris and changes to be made to get the Riders back to the Grey Cup.
In today’s feature we’ll discuss beef appetizers on the smoker.
We’ve been cooking up a lot of beef lately over the past few weeks. You may be wondering, what do with some of those leftovers, if you have any left. Well I’ve got an idea for you!!!
My wife and I love these smoked brisket jalapeños poppers that are great for when you your having a dinner party or friends over to watch the big game!
Get a bowl out and add Cream Cheese, Sour Cream, Shredded Cheddar cheese, Chopped Brisket, & Green Onion. Mix these ingredients together.
Next, Slice jalapeños in half and deseed, if you want a bit more heat, leave in a few seeds. Spoon in the cream cheese mixture, wrap with bacon and secure w/ a toothpick. Sprinkle a bit of Old Bay seasoning on each popper.
Get smoker up to 200-225 degrees, throw on the poppers and smoke for about 90 mins. The secret ingredient is bbq sauce. Bast a bit of bbq sauce on poppers while they’re on smoker.
* 12 jalapeños extra large
* 8 ounces cream cheese
* 1 lb smoked brisket (for this recipe I used leftovers from my last smoke)
* 1 cups smoked gouda shredded
* 1 Cup of sour Cream
* 12 slices bacon thick sliced