Chris’ Smoked Jalapeño Cheddar Beef Bombs Recipe

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10 large finely diced jalapeños
6 lb ground 85/15 ground beef
20 saltine crackers crushed
2 cups Italian bread crumbs
6 eggs
2 lb extra sharp cheddar finely shredded
About 1 to 2 cups milk
3 Tbsp kosher salt
4 Tbsp ground black pepper
4 Tbsp onion powder
4 Tbsp garlic powder
4 Tbsp dried oregano
3 Tbsp dried parsley
3 Tbsp Hungarian hot paprika add more if you like it hot
3 oz Worcestershire sauce


  1. Preheat smoker to 225°F.
  2. Combine all ingredients and roll into balls.
  3. Place in smoker and smoke until IT reaches 160°F.
  4. Some of the cheese will melt out, but not too much. There is always the option of using high temp cheese if it is available to you. Another option is to load a teaspoon of cream cheese into the centre before you roll.

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