- Chopped yellow bell pepper
- Chopped red onion
- minced fresh garlic
- shredded mild cheddar jack
- Sliced corned beef
- sliced pastrami
- mesquite seasoning
- your favorite pork rub
- your favorite bbq sauce (we use a very hot one we had from a rib festival here in town)
- smoker or grill
- wood (we used oak chunks and a handful of mesquite chips)
- paring knife
- mixing bowl
- cutting board
- tin foil
Step 1: Prep
As with any good recipe, there is some minor prep work to be done. We only made 4 of these, so your quantities may differ. we used the leftover items for other meals, but for four only used about 1/4 of one onion, 1/4 of one bell pepper, and one clove of garlic, and a small quantity of each other ingredient. the following prep is enough for four jalapeno bombs.
- Using your paring knife, slice one side off the pepper ( a little less than half) leaving a hole in the side. make sure to leave the stem in tact, just cut the side of the pepper. Save any pieces of the peppers for later steps.
- Use a spoon to clean out the membrane and seeds. set the guts aside for later also.
- Chop up the yellow pepper and onion, and mince the garlic
- Cut up two slices each of the pastrami and corned beef, and about 10 peperoni slices.
- Finely chop two of the sides taken from the jalapenos (For extra heat, chop up some of the membrane as well. More membrane more heat!)
- In a mixing bowl, combine a handful of cheese, chopped onion, bell pepper, minced garlic, chopped jalapenos (and membrane if you want heat), about 1 tsp of mesquite seasoning, pastrami, corned beef, peperoni and 1 oz. of your favorite bbq sauce. Mix well.
Step 2: Building a Bomb
- Stuff the mixture into the hollowed out jalapenos, being careful not to rip them. Stuff them as full as you can.
- Wrap one piece of bacon around each one, completely covering the jalapeno
- Sprinkle your favorite pork rub on top
Step 3: Smoking the Bomb
- Fire up the smoker (or the grill, using indirect heat)
- When the coals become white, place three good sized chunks of wood on top. (we used oak, and a handful of mesquite chips)
- Put ice water in the water pan to regulate the temp if you are using a vertical smoker.
- When the smoke coming out is a light almost transparent blue, (about 5-7 minutes) you are ready to smoke some bombs
- Fold foil into a small tray for the jalapenos
- place the tray, with the jalapenos on it on the smoker (or grill)
We did these at the same time as the Porkinator, so our temp was roughly 225-250 degrees for about two hours.
Remove and devour! Goes great as an appetizer for the Porkinator and Potato Bombs!