Carolina Twinkies Recipe
These Carolina Twinkies are the ultimate smoked appetizer for any BBQ, tailgate, or backyard gathering. Fresh jalapeños are stuffed with creamy pimento cheese, wrapped in savory sausage and crispy bacon, then seasoned with BBQ rub and smoked to perfection. They're packed with bold flavor, surprisingly easy to make, and guaranteed to be one of the first things to disappear from the table!
Ingredients
- 8 large jalapeños, cored and seeded
- 8 ounces pimento cheese
- 2 pounds ground sausage (regular or hot)
- 1 1/2 packages of bacon (16 slices total)
- BBQ rub of choice (I use Meat Church Holy Cow BBQ Rub)
Instructions
- Wash the jalapeños, then slice off the stems and carefully core out the seeds and membranes. Leaving a little membrane behind will add extra heat if you prefer them spicier.
- Fill each jalapeño completely with pimento cheese.
- Take a portion of sausage and flatten it into a thin layer using your hands.
- Cover the open end of the stuffed jalapeño first so the cheese stays sealed inside while cooking.
- Use a second flattened piece of sausage to finish wrapping the entire jalapeño, pressing the seams together until the sausage completely covers it.
- Wrap each sausage-covered jalapeño with two slices of bacon, slightly overlapping the bacon as you go.
- Generously season every side with your favorite BBQ rub. Meat Church Holy Cow BBQ Rub adds incredible flavor, but any good BBQ seasoning works well.
- Preheat your smoker to 300°F.
- Place the Carolina Twinkies directly on the smoker grate.
- Cook for approximately 90 minutes, or until the sausage reaches an internal temperature of 165°F and the bacon is fully cooked and crispy.
- Once the Carolina Twinkies are finished cooking, let them rest for about 5 minutes.
- Slice each twinkie into 2 to 4 bite-sized pieces, making them easy for guests to grab and enjoy.
- Serve warm while the cheese is still creamy and the bacon is perfectly crispy.