08/13/2026
🔥 TOMORROW — WE’RE GOING FARM TO FIRE! 🔥
This week’s Live Fire & Smoke Show takes us to with Farm To Fire Louisiana , and trust us… you’re going to want to see what comes off the smoker. 👀
We’re throwing down Shrimp-Stuffed Jalapeño Poppers loaded with cream cheese, pepper jack, peppers, and BOUXYAH Seasoning, wrapped in bacon and hit with Farm To Fire SPG+ Butter Chipotle.
Then we take it completely over the top with garlic butter, chili crunch mayo, and a drizzle of hot honey. 🔥🌶️🍤🥓
But like everything we do, the cook is only part of the story. This episode is about great food, great people, Louisiana hospitality, and what happens when everyone gathers around the fire.
🎥 NEW EPISODE DROPS TOMORROW AT 4 PM
▶️ YouTube
🎧 Spotify
Come hungry. This one’s going to be GOOD.
Life Happens Around the Fire. 🔥
RECIPE:
Instructions
1. Prepare the Jalapeños
Slice the jalapeños in half lengthwise and remove the seeds and membranes.
2. Make the Filling
Finely chop the shrimp by hand or pulse a few times in a food processor. In a large bowl, combine:
Chopped shrimp
Cream cheese
Pepper jack cheese
Diced jalapeño
Red bell pepper
Chives (optional)
BOUXYAH Seasoning
Pinch of salt
Mix until everything is well combined.
3. Stuff & Wrap
Fill each jalapeño half generously with the shrimp mixture.
Wrap each popper with bacon, slightly overlapping the slices so they stay in place.
Lightly season the outside of the bacon with Farm To Fire SPG+ Butter Chipotle.
4. Smoke
Heat your smoker to 275–300°F.
Smoke the poppers for about 1 hour, or until the bacon is fully rendered and beginning to crisp.
About 45 minutes into the cook, baste the bacon with the garlic butter and continue cooking until finished.
5. Finish
Mix the Blue Plate Mayonnaise and chili crunch together in a 50/50 ratio.
Drizzle the poppers with:
Chili Crunch Mayo
Hot Honey
Serve immediately while hot.
