As seen on the Food Network's
"Diners, Drive-Ins and Dives"
"Real Deal BBQ" episode DV0205!
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As seen on the Food Network's |
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Weekly Tuesdays Pounded Wednesdays Thursdays Fridays |
Recipes from Diners, Drive-Ins, and DivesJalapeno Poppers (better known as ABTs or Atomic Buffalo Turds)! You will need: 1 doz large jalapeno peppers 1 - 8 oz brick of cream cheese 1 lb of thin sliced bacon 1 can whole water chestnuts 2 cups soy sauce Approximately 1.5 - 2.0 lbs brown sugar Take whole water chestnuts, put in a plastic bowl or container of some type and cover the chestnuts with soy sauce. Then pour enough brown sugar into the bowl to cover the chestnuts. It will dissolve as you put it in so it may take a fair amount of brown sugar. Let them marinate overnight. In the morning, stir the mixture up and let set until you need them. Cut the stems off the peppers. The larger the jalapeno the better. Core the jalapenos. You can find a tool called a chili twister at most BBQ/fireplace stores. Warm up a brick of cream cheese and squeeze it into a quart freezer bag. Cut a little bit of the corner off the bag and use it as a pastry bag. Fill only the bottom part of the pepper. Now stuff one or two chestnuts into the pepper. You may need to cut the chestnuts in half. Leave a little space at the top of the pepper. Take a pound of bacon (thin sliced works best) and cut strips of bacon in half. Wrap each pepper with the half slices of bacon. Use toothpicks to keep bacon in place. Using the rest of the cream cheese, fill the remaining space at the top of the peppers. I sprinkle a little bit of our All-Purpose BBQ Rub on top for some color. They are ready to cook. Cook until bacon is done. Watch them closely! If the bacon grease pools it will catch fire. Open grates work good (but the bacon drippings will still catch fire), but an offset fire works best. Also at most BBQ/fireplace stores you can find holders that will hold 1, 2, or 3 dozen jalapenos. Copyright © 1997 -
2008 The BBQ
SHACK.
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