Rattlesnake Eggs

By KennyB07

Ingredients

• Long green jalapenos
• 2 teaspoons cream cheese per egg
• 1 Tablespoon cooked salad shrimp per egg
• 1 teaspoon shredded cheese per egg, we used sharp cheddar
• 1 bacon slice per egg
• toothpicks

Details

Servings 1
Adapted from datenightdoins.com

Preparation

Step 1

Cut jalapenos down the long way being careful not cutting all the way through. With small spoon or melon baller remove seeds and membrane. Carefully add your favorite cream cheese. Press shrimp onto cream cheese, then cheese. Wrap with bacon slice and secure with toothpick. To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain wood pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to 150 degrees (66c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 150 degrees (66c). 30 minutes of smoking is not enough to have any cooking effect on your food but it is enough to open the pores so that it can pick up all the flavor of the smoke.

After 30 minutes, turn the (Temperature Control) up to 350 degrees (177c). These will be done in about 35 minutes, depending on how you like your bacon done. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.