Prepare the jalapeños: Cut each jalapeño in half lengthwise and remove the seeds and membranes to make room for the filling. Set aside.

Mix the filling: In a small bowl, combine the softened cream cheese, paprika, and cayenne pepper until well blended.

Stuff the jalapeños: Spoon a small amount of the cream cheese mixture into each jalapeño half, spreading it evenly. Place one little smoky sausage on top of the cream cheese in each jalapeño.

Wrap with bacon: Wrap each stuffed jalapeño half with a slice of bacon, securing with a toothpick if necessary to hold the bacon in place.

Season: Sprinkle each bacon-wrapped jalapeño with Smokey Kansas City All-Purpose Barbecue Seasoning, coating them for a smoky barbecue flavor.

Grilling option: Preheat your grill to medium heat. Place the ABTs on the grill and cook for 20-25 minutes, turning occasionally, until the bacon is crispy and the jalapeños are tender.

Oven option: Preheat your oven to 400°F (200°C). Arrange the ABTs on a baking sheet lined with foil or parchment paper and bake for 20-25 minutes, or until the bacon is crispy.

Serve: Let cool slightly before serving. Enjoy these smoky, spicy, creamy bites hot off the grill or straight from the oven!