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.