Jalapeño Popper Boats

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Jalapeño poppers meet sausage in the ultimate BBQ mashup.

Crispy sausage boats stuffed with cream cheese, diced jalapeños, bacon, and melted cheese—all smoked low and slow on your Big Joe. This is the kind of appetizer that disappears before the main course even hits the grill.

The Big Joe is ideal for this recipe because of its generous cooking space and superior heat retention.

With 24 inches of cooking diameter, you can easily fit 6-8 boats (or even double the batch) without crowding. The ceramic construction holds 350°F rock-steady for the entire 20-minute cook, which means even heat distribution across every boat—no hot spots, no rotating required. The Divide & Conquer® system makes indirect setup a breeze, and the thick ceramic walls give you that consistent, even cook that keeps the cheese melty without drying out the sausage. Shop the Big Joe here.

par Scott Bartlow

Jalapeño Popper Boats

Portions: 8 people
Niveau:
Intermédiaire:
Méthode:
Fumé

Ingredients

  • Main

Instructions

  1. 01

    Preheat your Big Joe to 350°F using the Divide & Conquer® system with heat deflectors in place.

  2. 02

    Add a small chunk of apple or cherry wood for light smoke if desired. Remember—a little smoke goes a long way with these; you want to complement the jalapeños, not overpower them.

  3. 03

    Place a wire rack or disposable aluminum pan on top of the grate to catch drippings and make cleanup easy.

  4. 04

    Cook bacon until crispy—you can do this on a burner or in a small cast iron skillet inside the Joe while it preheats. Remove, cool, and dice into small pieces. Set aside. (Alternatively, slice bacon into strips to lay across the top of each boat for presentation.)

  5. 05

    In a medium bowl, mix cream cheese, cheddar, mozzarella, diced jalapeños, bacon, green onions, garlic, and salt and pepper (or your favorite rub). Stir until creamy and well blended. The filling should be thick enough to mound but still spreadable.

  6. 06

    Slice each sausage lengthwise down the center, but don't cut all the way through—you're creating a pocket, not two halves. Press down gently to open up the cavity and make room for the filling.

  7. 07

    Spoon the cheese-jalapeño-bacon mixture into each sausage cavity. Don't be shy—mound it slightly above the surface. The filling will settle as it cooks and you want every bite to have that creamy, spicy goodness. Optionally top with extra shredded cheese or a thin jalapeño slice for color and presentation.

  8. 08

    Place boats on the wire rack or baking tray in the indirect zone of your Big Joe at 350°F. Close the lid and cook for 20 minutes without opening. The sausage will heat through, the casing will crisp slightly, and the cheese mixture will get soft, smoky, and creamy.

  9. 09

    Carefully remove the boats from the grill—use tongs and a spatula to keep the filling from sliding out. Let them rest for 5 minutes before serving (this lets the cheese set slightly so it doesn't immediately ooze out when someone bites in). Garnish with extra chives, green onions, or fresh jalapeño slices if you want a pop of color.

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