Smoked Bison Jalapeño Poppers

Method

1. 1Season the ground bison with South Shore Sea Salt BBQ spice rub and sauté it until cooked through.
2. 2Combine the cooked bison with diced cherry tomatoes, red onion, garlic, cream cheese, and cheddar — measure the cheese with your heart.
3. 3Halve and de-seed the jalapeños, fill them with the bison mixture, and top with more cheese.
4. 4Smoke the poppers low and slow at 275°F for 1.5 hours on the pellet smoker with a hickory, cherry, and maple pellet blend.
5. 5Brush twice with Earl's Signature Sauces Apple Molasses BBQ Sauce during the final 20 minutes.
6. 6Serve hot as an appetizer or game-day snack.

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