Smoked Jalapeño Popper Ingredients

This Jalapeno Popper recipe is pretty simple to make and only has 5 ingredients:

• Jalapeño Peppers – Look for larger peppers around 3-4 inches long. Removing all the seeds and ribs makes them milder, while leaving some behind adds more heat.
• Cream Cheese – 1 block is enough for 10-12 jalapeños
• Cheese – I used colby jack because it’s what I had – but you can use cheddar, pepper jack, or whatever you love
• Bacon – Regular or thin-cut bacon works best because it cooks through during the 90-120 minute smoke. You’ll need about half a slice for each jalapeño half.
• BBQ Seasoning – use your favorite BBQ rub for a sprinkle on top – it adds a lot to the flavor

Supplies Used

• Traeger Signature Blend Wood Pellets – jalapeño poppers work well with several pellet flavors. The signature blend has apple and maple, which add a slightly sweeter smoke, while hickory gives the bacon a stronger smoky flavor. Use whatever you already have in the hopper, but those are my favorites for this recipe.
• Chef’s Knife – this recipe has a lot of things that we need to cut up into small pieces and this knife is perfect. It’s my favorite in the kitchen!
• Cutting Boards – these cutting boards are also a necessity for this recipe since we want to make sure that all of our surfaces stay safe!

How to Make Bacon Wrapped Jalapeno Poppers on the Traeger

These are easy to make – they take about 15 minutes of prep time and cook in a couple of hours. But with the Traeger, you set it and forget it! Well – don’t forget it – but you can go take a nap!

• PREPARE Traeger and set temp to 225ºF to preheat
• USING a paring knife, slice jalapeno peppers in half lengthwise – keeping the stem on the end
  • If you’re sensitive to pepper juice and seeds, you can wear gloves to protect your hands.
• USING a small spoon, scrape out ribs and seeds from jalapenos and discard. That’s where the heat is – so keep some in if you want more spice
• IN A MEDIUM BOWL, mix together softened cream cheese and cojack cheese.
• USING the spoon, fill the jalapeno halves with the cream cheese mixture. Feel free to mound it up a little.
• TAKE a half slice of bacon and wrap around the stuffed jalapeno – pull tightly as you wrap. No need for a toothpick – if you wrap the bacon tight – it will hold.
• PLACE the jalapenos on a baking sheet.
• SPRINKLE with bbq seasoning 
• PLACE on Traeger and smoke at 225ºF for 90-120 minutes

How Long to Smoke Jalapeño Poppers at 225°F

Smoke jalapeño poppers at 225°F for 90-120 minutes. They’re ready when the jalapeños have softened, the cheese is hot and bubbly and the bacon is cooked through. I like smoking them at 225°F the entire time rather than increasing the temperature because the longer cook gives the bacon and cheese more time to pick up that smoky flavor.

What to Smoke with Jalapeño Poppers

Since your Traeger is already running at 225°F, put that grill space to work! Add another appetizer or dinner recipe that cooks at a similar temperature so everything can smoke together.

• Bacon Wrapped Pork Tenderloin
• Smoked Cream Cheese
• Smoked Stuffed Mushrooms

Ingredients for Perfect Pulled Pork on your Pellet Grill

It’s much simpler than you might think – just three ingredients needed for pulled perfection!

• Pork butt or pork shoulder
  • See below for more info on the differences
• Seasoning
  • I like Historic BBQ Red or Sweet Preacher – they’re delicious on any cut of pork or poultry. Make sure your seasoning has garlic powder, brown sugar, paprika, & onion powder. There’s any number of seasonings on the market for pork – use what you like!
• Liquid
  • After your pork hits 160º, you’ll need to wrap it and add liquid. I chose apple juice but you can use beer, water, apple cider vinegar, chicken broth – anything along those lines.
• Barbecue Sauce
  • If you’re using this for sandwiches, you’ll likely want sauce. Pick your favorite bbq sauce and I recommend serving sauce on the side. Williamson Brothers is my absolute favorite!

Choosing the Right Pork Butt

For pulled pork, you’ll want to use either the pork butt or the pork shoulder. Both are actually from around the shoulder area of the pork. The butt is actually not from the butt! It’s on top and behind the ears. The pork shoulder is under that and closer to the front leg.

Here’s a few more bits of info on the two cuts:

Pork Butt

• The pork butt can also be known as the Boston butt.
• Well marbled with lots of intramuscular fat throughout.
• Has a fat cap
• Sold bone-in or boneless
• Higher fat content – but more tender

Pork Shoulder

• The pork shoulder is also known as the picnic shoulder or picnic roast.
• Has a thicker fat cap with skin on but not much within the meat
• Usually sold boneless
• Higher meat content – but more tough

How to prep your Traeger pork butt

Prepping your pork isn’t that daunting at all. It’s really only a few steps:

1. OPEN the package, rinse the pork butt and pat dry with paper towels until there’s not excess moisture
2. LET the pork come to room temperature (about 20 min)
3. LAY the pork butt in a disposable aluminum pan
4. COAT the pork butt heavily on all sides with your favorite seasoning – I used probably 1/3 cup of seasoning! Let the meat rest with seasoning for about 20 minutes. Do not refrigerate.

That’s all there is to it! You’re ready to smoke that butt! (haha – just fun to say!)

Step-by-Step Instructions for Traeger Pulled Pork

1. Preheat the Traeger. Fill the hopper with pellets and preheat your Traeger to 225°F.
2. Season the pork butt. Pat the pork butt dry and generously coat all sides with your favorite pork seasoning. Let it sit for about 20 minutes while the smoker finishes preheating.
3. Add the pork to the smoker. Place the pork butt fat side down in a disposable aluminum pan or directly on the grill grates. Insert a meat thermometer into the thickest part of the pork, making sure it isn’t touching the bone.
4. Smoke until 160°F. Close the lid and smoke at 225°F until the internal temperature reaches about 160°F. This will usually take 3-5 hours depending on the size of your pork butt. Keep the lid closed as much as possible and check your pellet hopper during the cook.
5. Wrap the pork. Once the pork reaches 160°F, place it in a foil pan if it isn’t already in one. Pour 8 ounces of apple juice into the pan and tightly cover with a double layer of aluminum foil.
6. Continue smoking. Return the covered pork to the Traeger and continue cooking at 225°F until it reaches 203-205°F, about another 3-5 hours. Don’t worry if the temperature seems stuck for a while. That’s the “stall” and it’s completely normal.
7. Check for tenderness. Temperature is your guide, but tenderness is the real test. A thermometer or probe should slide into the pork with very little resistance when it’s ready.
8. Rest the pork. Remove the pork from the Traeger and let it rest, covered, for 1 hour. This gives the juices time to redistribute through the meat.
9. Shred and serve. Remove and discard any large pockets of fat, then shred the pork with meat claws or two forks. Serve as-is or add your favorite barbecue sauce at the table.

Meater Plus Review

For long cooks like pulled pork, I love using a wireless thermometer because I can monitor the internal temperature without opening the smoker. The Meater+ stayed accurate throughout the cook and made it easy to know exactly when it was time to wrap and when the pork reached 203°. While you certainly don’t need one to make great pulled pork, any reliable wireless probe makes long cooks much easier.

Storage, Reheating Leftovers & Serving Ideas

One of the best things about Traeger Pulled Pork is that it tastes just as good the next day! It’s perfect for meal prep because it stores and reheats beautifully.

How to Store

Let the pulled pork cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.

Can You Freeze Pulled Pork?

Absolutely! Pulled pork freezes incredibly well. Divide it into meal-sized portions, place in freezer-safe bags or airtight containers and freeze for up to 3 months. (I love my Food Saver Vacuum Sealer)For the best flavor, include a little of the cooking juices in each container to help keep the pork moist.

How to Reheat Pulled Pork

For the juiciest leftovers, reheat the pork in a covered skillet over medium-low heat with a splash of the reserved juices, chicken broth or apple juice. You can also microwave it in 30-second intervals, stirring between each until heated through.

Ways to Use Leftover Traeger Pulled Pork

One pork butt goes a long way, which means you’ll have plenty of delicious leftovers! Here are some of my favorite ways to give that smoked pulled pork a whole new life:

• Piled high on brioche buns with coleslaw
• Hawaiian Pulled Pork Sliders for parties, game day or an easy family dinner
• In tacos with pickled onions and avocado
• Pulled Pork Casserole with hash browns, peppers and cheese
• Pulled Pork Totchos loaded with crispy tater tots, melted cheese and your favorite toppings
• Pulled Pork Empanadas for a fun handheld meal or appetizer
• On a flatbread pizza with red onion and mozzarella
• Cheesy BBQ Pulled Pork Dip that’s always the first thing to disappear at parties
• Folded into a fluffy Pulled Pork Omelette for an easy protein-packed breakfast
• Tossed into a summery Pulled Pork Pasta Salad for cookouts, potlucks or meal prep lunches

What to Serve with Pulled Pork

Complete your barbecue feast with some of my favorite side dishes – you can even add these to the Traeger and smoke them with the pork!

• Creamy Coleslaw
• Smoked Baked Beans
• Smoked Mac and Cheese
• Smoked Cornbread
• Macaroni Salad
• Traeger Corn on the Cob
• Smoked Green Beans with Bacon

More Traeger Recipes

I Love my Traeger and use it all the time! It’s great for grilling or smoking – here are some of my favorite smoked recipes:

• Beginner’s Guide to a Brisket
• Smoked Pork Chops
• Preparing the Perfect Pork Tenderloin

How do you make Copycat Longhorn Parmesan Crusted Chicken?

Parmesan Crusted Chicken is a pretty simple dish to make! While the chicken is cooking, you’ve got prep time to get your toppings ready! There’s a little mixing and you top a chicken breast with the mixture – that’s it! Here’s how you make it:

• PLACE boneless chicken breasts in a gallon freezer bag and add Italian dressing as a flavorful marinade. Place in refrigerator for 2-3 hours of marinade time or overnight if possible
• THE NEXT DAY, prepare chicken to your preference – you’ll want to slightly undercook the chicken because you’re going to cook it a little longer once the toppings are on it. Place chicken on a baking sheet or an oven safe dish and sprinkle with olive oil, salt, pepper & garlic powder. Check the internal temperature with an instant read thermometer.
  • Oven: 350º for 25 min
  • Air Fryer: 350º for 10 minutes
• WHILE the chicken is cooking, prepare topping ingredients:
  • Ranch Spread: in a small bowl, mix together ranch dressing and 1/4 cup grated Parmesan.
  • Parmesan Crumb Topping: mix bread crumbs, garlic, 1/3 cup Parmesan and butter. Combine ingredients and set aside.
• THEN put it all together:
  • Oven instructions: Preheat broiler. Remove chicken from oven and top with ranch spread, then crumb topping and finally put the shredded provolone on top of the chicken. Broil on low for 3-5 minutes until cheese melts and topping is a light brown. 
  • Air fryer instructions: Open air fryer and top each piece of chicken with ranch spread, then crumb topping and finally a layer of cheese. Air fry at 375º for 3 minutes until cheese melts and topping begins to golden brown.
  • Using an instant-read thermometer, check to be sure internal temperature is 160-165º
• REMOVE and serve!

AS SEEN ON THE HUSSY

Rimmed Baking Sheet

I use my rimmed baking sheets almost every time I cook! They’re perfection for roasting and sheet pan dinners. I have 3 of them!

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Supplies Used

• Air Fryer – this is my favorite air fryer that I’ve tried! It has so many settings and a huge drawer that can fit so much. It’s my go to in the kitchen!
• Rimmed Baking Sheet – this is my favorite non-stick baking sheet that’s perfect for boiling your chicken!

FAQs

• Can I use chicken thighs instead of chicken breasts? Absolutely! Boneless, skinless chicken thighs stay juicier than chicken breasts. Just keep your eye on how long you’re cooking it because they can cook faster than breasts!
• Can I substitute the provolone cheese? Yes! Mozzarella, white cheddar, or an Italian cheese blend are all swaps that you can make if provolone isn’t your favorite!
• Can I freeze the leftovers? While it’s best fresh you can definitely store it in an airtight container in the fridge for up to 3 days. Instead of reheating in the microwave, I’d reheat in the oven or the air fryer to make the topping crispy again!

What to serve with Longhorn Steakhouse Parmesan Crusted Chicken?

You’ve got options when it comes to this cheesy chicken dinner with a delicious parmesan crust – it goes with so many things!

Steakhouse-Style Veggies

• Longhorn Steakhouse Brussels Sprouts
• Olive Garden Side Salad
• Texas Roadhouse Smoked Green Beans
• Bacon Wrapped Asparagus

Potato Side Dish Recipes

• Air Fryer Sweet Potato
• Traeger Herb Roasted Potatoes
• Dijon Parmesan Potatoes

More Copycat Chicken Recipes

• Cheesecake Factory Crispy Chicken Costoletta
• Chili’s Margarita Grilled Chicken
• Cheesecake Factory Chicken Piccata
• Longhorn Copycat Recipes

What’s in Longhorn’s Crispy Brussel Sprouts Recipe?

Longhorn Steakhouse Brussels sprouts recipe uses a Calabrian chili rub but guess what – most of us don’t have that in our kitchen pantry! So I made a slight variation that still gives you a smoky sweet sauce with the same flavor – but using ingredients you already have!

Here’s what you’ll need:

• Brussels Sprouts – be sure to use FRESH not frozen! That’s how you get crispy sprouts!
• Seasonings:
  • Coarse Sea Salt
  • Chili Powder
  • Smoked Paprika – Paprika is dried red pepper and gives that smoky flavor burst
  • Chipotle Chili Powder – this is what gives it that smoky, slightly spicy flavor that makes it taste like Longhorn (not all brands taste the same)
  • Red Pepper Flakes
• Melted butter
• Maple syrup – use real maple syrup here — it’s what gives the sauce that rich, slightly caramelized sweetness (fake syrup won’t taste the same)
• Honey

How do you make Crispy Brussels Sprouts?

While you’re sprouts are roasting, you can make up this quick sweet & spicy sauce in no time! Next time – I’m making my favorite salmon or these grilled chicken thighs – the heavenly flavors in this sauce are great drizzled over the top!

Here’s how to make this Longhorn Steakhouse recipe:

1. BLANCH – bring a pot of water to a boil and add Brussels sprouts. Turn heat to simmer and simmer sprouts for 4 minutes. Drain and place in ice bath. Pat dry.
2. PREP – slice Brussels sprouts and place on a large baking sheet – keep the leaves that fall off!
3. ROAST – drizzle with olive oil and roast for 25 min at 425º
4. SAUCE – In a small bowl, combine melted butter, chili powder, paprika, chipotle seasoning, salt, red pepper flakes, honey and syrup and whisk with a fork
5. DRIZZLE – Place brussel sprouts in a large bowl and drizzle with sauce

Tools That Help You Get That Restaurant Texture

• Heavy Duty Sheet Pan – this is key for getting those crispy edges (thin pans won’t give you the same result)
• Parchment Sheets – keeps the sprouts from sticking without making them soggy
• Sharp Knife – helps you cut evenly so everything cooks at the same rate

Tips Tricks & FAQs