Megan Day’s Christmas Piggy Puffs
Ingredients
- 30 frozen mini cream puffs
- One pound thin sliced bacon (cut in half)
- Non-stick cooking spray
- 1 Tbsp. Spicy KC BBQ Sauce
- 2 Tbsp. Apple Jelly
Equipment & Fuel
- Royal Oak® 100% Charcoal Pellets
- Wire Rack
- Pellet Smoker
- Small pot
- Basting Brush
Directions
- Heat smoker to 225-250 degrees.
- While the cream puffs are still frozen, wrap one piece of bacon around the puff leaving the cut ends tucked under the flat part of the puff.
- Spray rack with non-stick cooking spray or duck fat and set wrapped puffs on wire rack.
- Place the rack of puffs over indirect heat.
- Melt together the BBQ sauce and apple jelly. After 30 minutes, baste bacon and puffs in the sauce. Repeat one more time after 45 minutes. Pull the rack after one hour. Anything longer than one hour in the smoker and you run the risk of the filling oozing out.
- If you like crispy bacon, pre-cook your bacon for one and a half minutes in the microwave then wrap the puffs. This will speed up the bacon cook around the puff.
- Serve warm. These are a one-bite blast of smokey, salty, sweet flavor!
