Rapor Claw Jalapeno Popper

Named for their claw-like shape and fierce heat, Raptor Claw Jalapeño Poppers are a bold, spicy twist on the classic appetizer that's sure to leave a lasting impression. Imagine biting into a perfectly roasted jalapeño pepper, stuffed with a creamy, cheesy filling, paired with juicy smoked sausage. Now, elevate that experience with a dash of dinosaur-sized fun. Perfect for game days, gatherings, or just a fun treat, our Raptor Claw Jalapeño Poppers are as exciting to make as they are to eat.


  • 6-8 Whole medium jalapeño peppers, cored and seeded
  • 4 oz cream cheese, softened
  • 1/2 cup leftover meat (shredded rib meat, pulled pork or chopped brisket)
  • 2 12 oz pork sausage rolls
  • 1 Tbsp. Smokey KC Barbecue Rub
  • 2 Tbsp. Smokey KC Barbecue Sauce


  1. Pre-heat your smoker to 300° F.
  2. Mix together cream cheese, shredded cheese, BBQ rub, and shredded meat in a large bowl. Place in refrigerator to firm up.
  3. Slice stem end of whole jalapeño and core out the inside of the pepper. Scrape out any remaining white pith and seeds.
  4. Divide the chilled cream cheese mixture 6 to 8 sections and roll into skinny tubes. Stuff one tube down into the hollowed out whole pepper until fully stuffed. Repeat for remaining peppers.
  5. Divide the tube of pork sausage into 3 oz sections. Roll each section into a ball. Use your thumb to create an indentation in the top center of the sausage ball.
  6. Place the cut end of the stuffed pepper into the indentation and form the sausage around the top cut edge of the pepper.
  7. Season the sausage with barbecue rub and place on a wire rack.
  8. Place rack in smoker for 45 minutes.
  9. Brush sausage with barbecue sauce and finish cooking. Pull once the sausage reaches an internal temperature of 160°.