INGREDIENTS

1 lb. venison burger

1 1/2 tbsp. Pit Boss GSP (garlic, salt, pepper) seasoning

1 tsp. cumin

1 cup pepper jack cheese, shredded

8 oz cream cheese

12-15 slices of bacon

12-15 large jalepeño peppers

3-4 tbsp. Pit Boss St Louis BBQ

Toothpicks

INSTRUCTIONS

  1. Preheat Pit Boss grill to 350 degrees.
  2. In a heated skillet, cook your venison burger until browned.
  3. Combine cream cheese, shredded pepper jack, venison burger, St Louis BBQ sauce, GSP, and cumin in a bowl. Mix well.
  4. Make a cut from the stem to the tip of each jalapeño. Use a spoon to scoop out seeds and completely hollow each pepper. Fill each jalapeño pepper with the cream cheese and venison mixture until almost overflowing. Wrap with a piece of bacon per pepper starting at the stem and twisting all the way down.
  5. Place all bacon wrapped peppers on a baking sheet for easier cleanup and put on the grill.
  6. Grill until bacon is done. Remove from grill, allow to cool slightly, serve and enjoy!