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Whether it’s Saturdays back on campus or the cathedrals of pro football on Sunday, let Traeger’s simple and easy to make recipes help you win your tailgate this season.

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BBQ Chili Burger

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Smoked 7 Layer Dip

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Grilled Bratwurst with Apple Slaw

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BBQ Chicken Wings 3 Ways

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Grilled Rib-Eye Steaks by Doug Scheiding

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Classic Smoked Potato Salad

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Grilled Corn on the Cob

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Ultimate Game Day Dip

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BBQ Pulled Pork Shoulder Nachos with Homemade Cheese Sauce

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Traegerade Cocktail

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Smoked Jalapeño Poppers

by Traeger Kitchen

Prep Time

15 Min

Cook Time

1 Hr

Serves

4

Pellets

Mesquite

Wood-fired bacon-wrapped smoked jalapeño poppers are seasoned with Pork & Poultry Rub and baked over smoky mesquite for an epic game day appetizer.

Ingredients
main
12 Mediumjalapeños
8 Ouncecream cheese, softened
1 Cupgrated cheddar cheese
2 TablespoonTraeger Pork & Poultry Rub
12 Slicesbacon, cut in half crosswise
    Steps
  • 1

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  • 2

    Slice the jalapeños in half lengthwise. Scrape out any seeds and ribs with a small spoon or paring knife.

  • 3

    In a medium bowl, mix together the cream cheese, grated cheese, and Traeger Pork & Poultry Rub.

  • 4

    Spoon the filling into each jalapeño half. Wrap each with a half-slice of bacon, securing with a toothpick. Arrange the jalapeño poppers on a rimmed baking sheet.

  • 5

    Place the baking sheet on the grill grates. Close the lid and smoke for 30 minutes.

  • 6

    Increase the grill temperature to 375℉. Cook until the bacon is cooked to your desired crispness; this can take as long as an hour depending on your grill model, the weather, and how crispy you like your bacon. Begin checking after 30 minutes.

  • 7

    Remove the poppers from the grill. Serve warm. Enjoy!