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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-14-2012, 04:00 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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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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03-14-2012, 04:11 PM | #2 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Looks delish! I'll give'r a try sometime.
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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03-14-2012, 04:28 PM | #3 |
Got Wood.
Join Date: 03-07-12
Location: Lancaster, PA
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Damn those look awesome!
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03-14-2012, 04:32 PM | #4 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Perfect for the Pitmasters show.... just sayin'
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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03-14-2012, 04:33 PM | #5 |
Take a breath!
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
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looks tasty
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http://www.facebook.com/PyroBbq |
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03-14-2012, 11:00 PM | #6 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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03-14-2012, 11:08 PM | #7 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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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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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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03-14-2012, 11:12 PM | #8 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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03-14-2012, 11:27 PM | #9 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Ok, choosing an scenic route to satisfy my taste bud? :O
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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03-14-2012, 11:32 PM | #10 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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03-15-2012, 08:09 AM | #11 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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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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________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store |
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03-15-2012, 08:15 AM | #12 |
Full Fledged Farker
Join Date: 07-30-11
Location: Mattituck, NY
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Looks phenomenal!
I will have to try them!
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Chuck H. |
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03-15-2012, 09:00 AM | #13 |
is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
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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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I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/ |
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03-15-2012, 11:28 AM | #14 |
On the road to being a farker
Join Date: 09-09-11
Location: Wellsville, NY
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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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JerBQ Pitts and Spitts US2448, Belson charcoal/gas trailer rig, JennAir & Weber gassers, Weber 18" kettle, 2 turkey fryers, Insanely fast [COLOR=Purple]PURPLE[/COLOR] Thermapen, custom 55" kettle grill |
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03-15-2012, 11:39 AM | #15 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Nice John! Thanks.
I gota try this one. Plus the Grandkids will love the name.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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