BBQ'd Easter Eggs

12 medium jalepeno peppers
8 oz. cream cheese
1 cup sharp cheddar cheese (or your favorite)
several drops of yellow food coloring
salt and pepper to taste
2 lbs. sausage (bulk or name brand)

Cut of stem end of peppers. With a small spoon, ie: baby food spoon,
remove the seeds and veins from peppers. On your BBQ grill heat and smoke
peppers for 1/2 hr @ about 225 degrees. While peppers are smoking prepare
the filling. To room temp cream cheese mix in the cheddar cheese until
evenly mixed through. To this add the food coloring a few drops at a time
until you have the yellow color of egg yolks. Remove peppers from smoker
and let cool. Pipe the cheese mix into the open end of the peppers,
filling to the top. Patty the sausage to about a 4" square 1/4 inch thick.
The size of the pepper determines how much sausage is required. Wrap the
peppers in the sausage, sealing all joints well. Roll sausage in your
favorite BBQ rub and place in smoker for 1-1/2 - 2 hours. Cool a little
and slice or eat whole.

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