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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-14-2012, 04:00 PM   #1
PatioDaddio
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Default Recipe: Rattlesnake Tails (pic)

Here's a recipe from a long time ago that I just realized that I never posted.

Rattlesnake Tails

A few months ago I ran across an intriguing recipe for Rattlesnake Sliders.
The story behind them stuck with me and emerged in a brainstorm this
past weekend.



I was at the store and tried to remember as much as I could of the recipe
for the filling. In the end, I wound up with something a little different, but
the basic inspiration is still there. Thanks, Rebecca.

In short, these are Anaheim peppers stuffed with a combination of ground
turkey and spicy pork sausage, wrapped in bacon, smoked, then glazed
with a mixture of barbecue sauce, honey and butter. They are sticky
sweet, with just a touch of spicy goodness.

Ingredients
12 whole Anaheim chiles, as straight and round as you can find
12 slices Standard (thin sliced) bacon
1 lb Ground turkey, 85% lean
1 lb Hot breakfast sausage (I used Jimmy Dean brand)
1 Tbsp Tiger Sauce
1 Tbsp Garlic salt
1 1/2 Tbsp Your favorite BBQ seasoning (of course I recommend mine)
2 tsp Lemon pepper
1 Jalepeno chile, seeded, veined and minced (optional)

Glaze
1/2 cup Your favorite barbecue sauce
1/4 cup Honey
3 Tbsp Butter, melted

Method
Wash the Anaheim chiles and cut the stem ends off so that they are of
equal length.

Cut a long V-shaped sliver out of one side of each chile. Start at the cut
end, about 1/4" wide and end about an inch from the tip. The intention is
to get them to open enough to seed, de-vein and stuff.

Remove the seeds and veins from each chile.

Mix all of the remaining ingredients, except the bacon, well in a large mixing
bowl.

Roll a tapered cylinder of the stuffing and fit it into the chile, packing it
loosely from the tapered end up. You want it full, but not overflowing.

Wrap each chile with one of the bacon slices. Starting about 1" from the
cut end, tuck the end of the slice between the inside of the pepper and
the stuffing. Stretch it around the pepper in a spiral pattern moving toward
the other end (not overlapping). Tuck the other end in the tapered end of
the chile, just as you started. It should leave you with about an inch of
chile exposed at each end.

Start your fire and prepare for indirect cooking at medium heat (about
300º).

Add one small chunk of fruit wood (apple or cherry) to the fire about 10
minutes before adding the chiles. Wood chips soaked for 30-60 minutes will
work well, too. If you're using a gas grill, make a smoker pouch.

Dust each wrapped chile lightly with the seasoning.

Cook the chiles indirect about 1 hour and 15 minutes, turning once at the
halfway point.

Mix the glaze ingredients in a small bowl.

Glaze each chile on one side, turn, glaze the other side, and cook another
15 minutes.

Glaze and turn the chiles again, then cook another 10 minutes.

Remove and serve immediately.

Enjoy.

-----
John
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Unread 03-14-2012, 04:11 PM   #2
KnucklHed BBQ
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Looks delish! I'll give'r a try sometime.
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Unread 03-14-2012, 04:28 PM   #3
SheppsBBQ
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Damn those look awesome!
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Unread 03-14-2012, 04:32 PM   #4
BBQ Bandit
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Perfect for the Pitmasters show.... just sayin'
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Unread 03-14-2012, 04:33 PM   #5
davefan360
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looks tasty
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Unread 03-14-2012, 11:00 PM   #6
PatioDaddio
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Quote:
Originally Posted by BBQ Bandit View Post
Perfect for the Pitmasters show.... just sayin'
Not quite sure how to take that, bro.

John
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Unread 03-14-2012, 11:08 PM   #7
martyleach
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Thanks John. I always appreciate you completeness when it comes to recipes. So many other BBQ guys leave out a lot of the details that make it taste great. I love starting with your recipe and then wandering off later to make it my own!
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Unread 03-14-2012, 11:12 PM   #8
PatioDaddio
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Quote:
Originally Posted by martyleach View Post
Thanks John. I always appreciate you completeness when it comes to recipes. So many other BBQ guys leave out a lot of the details that make it taste great. I love starting with your recipe and then wandering off later to make it my own!
Wandering? What the...?! Y'all are cutting close to the bone.

John
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Unread 03-14-2012, 11:27 PM   #9
martyleach
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Quote:
Originally Posted by PatioDaddio View Post
Wandering? What the...?! Y'all are cutting close to the bone.

John
Ok, choosing an scenic route to satisfy my taste bud? :O
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Unread 03-14-2012, 11:32 PM   #10
PatioDaddio
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Quote:
Originally Posted by martyleach View Post
Ok, choosing an scenic route to satisfy my taste bud? :O
OK, if you must, but don't cross the double-yellow line.

John
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Unread 03-15-2012, 08:09 AM   #11
cpw
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This looks like another winner. I want to try every single one of your recipes. The finished products always look amazing.
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Unread 03-15-2012, 08:15 AM   #12
Mornin' Wood
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Looks phenomenal!
I will have to try them!
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Unread 03-15-2012, 09:00 AM   #13
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Those look great. I will have to try those, but with jalapeno's and turn them into appetizers. Turkey Rockets!
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Unread 03-15-2012, 11:28 AM   #14
JerBQ
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WINNER WINNER, SNAKETAIL DINNER! (with apologies to Guy Fieri for stealing his line). I'm always looking for mo' betta pepper recipes, and this one looks like bacon-y heaven!
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Unread 03-15-2012, 11:39 AM   #15
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Nice John! Thanks.

I gota try this one.

Plus the Grandkids will love the name.
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