First, I purchased a block of feta and measured out my cube width before cutting with a strip of bacon.
I cut off my row, then cut into cubes that would accommodate one strip of bacon.
I placed my feta cube on one end of the bacon, topped with a pickled slice of banana pepper, rolled up, and held it all in place with a toothpick.
I placed these future nuggets of joy on a wire rack, then placed on the middle rack of my smoker. The smoker temperature was 225 F and I had some hickory wood in my ash pan for some flavor. Then, I cooked until the bacon was crispy.
Done, about two and a half hours.
The cheese was hot and creamy on the inside. The feta also formed a nice smoky crust on the exposed edges. The banana pepper added some acid that helped to cut through the creaminess of the cheese and a nice spicy bite as well. The bacon brought it all together like a nice crispy bow. This appetizer will be making frequent appearances in the future when our smoker is chugging along on those long cooks. Thanks for the idea John!
Thanks for stopping by,