Atomic Buffalo Turds (ABT's)

1. Slice the 12 jalapeños in half lengthwise. Using a serrated tomato corer, remove all seeds and membrane. For less heat, soak the cored jalapeños in water for a period.
2. In a medium bowl, combine the 16 ounces of cream cheese and 8 ounces of shredded sharp cheddar. Microwave the mixture for 20-30 seconds to soften, then stir in 3 tablespoons of sweet money hot seasoning (or your preferred BBQ rub), 1 teaspoon of garlic powder, and 1 teaspoon of onion powder until well combined.
3. Transfer the cream cheese filling to a piping bag or a ziploc bag with a corner snipped off.
4. Fill each jalapeño half generously with the cream cheese mixture. Place a slice of beef sausage on top of the cream cheese filling in each jalapeño half.
5. Take a thin slice of bacon and wrap it around each filled jalapeño half. Do not wrap too tightly; a looser wrap helps the filling stay in during cooking. No toothpicks should be needed if bacon is thin enough.
6. Optionally, season the bacon-wrapped jalapeños with additional BBQ rub before smoking.
7. Place the 'Atomic Buffalo Turds' on a mesh baking rack set inside a pan.
8. Preheat your grill or smoker to 250°F. Smoke the ABT's for 2 hours at this temperature to render out the bacon fat and soften the jalapeños. The longer you smoke them, the softer and less hot the jalapeños will be.
9. Increase the grill temperature to 375°F and continue cooking for an additional 10-15 minutes, or until the bacon is crispy.
10. Serve hot. Raw, prepped ABT's can be frozen for 1-2 weeks prior to cooking. Thaw them for 2 days in the refrigerator before cooking.