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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 04-28-2012, 08:41 AM   #1
jeffsee
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Lightbulb My Take on John Dawson's Rattlesnake Tails

Up today is my first effort on re-imagining the Rattlesnake Tails John Dawson wrote about back in August of 2009. I'm to the point, sadly, where I can do my IBTs in my sleep. Perfect every time. Ooohhsss and Ahhhss (Wait....why am I complaining?)

Anyway, I saw John's recipe for Rattlesnake Tails, have a client who trusts me completely, and a vision for even more layering of flavors. Pain and ecstasy in the same bite.

The little WSM is starting to roll smoke. My daughter has a state solo and ensemble performance this morning; afterwards, I'm making tails.

My variation to John's original:
  • Hot Italian sausage instead of breakfast
  • Sriracha sauce instead of tiger sauce
  • Six-cheese Italian blend shredded cheese added to meat mix
  • 1 minced jalapeno added to meat mix
  • A smidge of SM Sweet Seduction added to meat mix
  • Meat "cylinders" rolled in dark brown sugar prior to stuffing
  • After wrapping in bacon, peppers dusted in SM Sweet and Spicy
  • I'm using Bronco Bob's Roasted Raspberry Chipotle Sauce for the glaze
Wish me luck!

PRON to follow.
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Last edited by jeffsee; 04-28-2012 at 08:42 AM.. Reason: typo
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Unread 04-28-2012, 09:09 AM   #2
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Do you have a link to the original so we can see the differences?
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Unread 04-28-2012, 10:11 AM   #3
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http://www.bbq-brethren.com/forum/sh...d.php?t=128258

Sorry. Couldn't find a brethren link at first.
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Unread 04-28-2012, 11:00 AM   #4
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So, I started the smoker before the recital (she played very well, by the way).

Once we returned, I started prep work on the peppers:

It all starts with a lonely jalapeno and a dream...


Who gave his life so a meat mix could have pizzaz...


Seriously, though, I minced the jalapeño, gave it a quick cold-water bath to draw out some heat, and then added it to a mix of ground turkey, ground hot Italian sausage, lemon pepper, SM Spicy Apple, garlic salt, and Sriracha sauce. To that I added 1 1/2 cups shredded six-cheese Italian blend cheese.


The result?
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Last edited by jeffsee; 04-28-2012 at 12:16 PM.. Reason: needed more
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Unread 04-28-2012, 11:07 AM   #5
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Quote:
Originally Posted by jeffsee View Post
http://www.bbq-brethren.com/forum/sh...d.php?t=128258

Sorry. Couldn't find a brethren link at first.
Thanks... I had no idea who John Dawson was so I didn't know if it was from here or not. Now, if you said Patio Daddio I would have been OK
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Unread 04-28-2012, 12:05 PM   #6
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There's not much left of the original recipe, but I admire your creativity.

John
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Unread 04-28-2012, 12:18 PM   #7
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Quote:
Originally Posted by PatioDaddio View Post
There's not much left of the original recipe, but I admire your creativity.

John
Thanks, John. I like a lot of your ideas , and I can usually find a way to put my personal stamp on them.
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Unread 04-28-2012, 12:48 PM   #8
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For the Anaheims, not much to do. Cut off the stems, de-vein and deseed, and a quick rinse:




Rolled the meat "stuffs" in dark brown sugar, and stuffed the peppers:
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Unread 04-28-2012, 12:55 PM   #9
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Dusted the peppers in SM Sweet and Spicy (added benefit of the brown sugar "roll" was a nice, syrupy sauce that I drizzled over the bacon before dusting.


On the smoker, and I'll see you on the other side:
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Unread 04-28-2012, 01:20 PM   #10
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Unread 04-28-2012, 01:33 PM   #11
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So, where does the Hersey syrup come in to play?
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Unread 04-28-2012, 01:40 PM   #12
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That is for those daring few who like it REALLY sweet. :)
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Unread 04-28-2012, 04:24 PM   #13
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Quote:
Originally Posted by Garyclaw View Post
So, where does the Hersey syrup come in to play?
Now, that's funny.

John
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Unread 04-28-2012, 06:01 PM   #14
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Thanks. Those peppers look awful..........tasty!

I'm a tiny bit surprised that there aren't more stuffed sweet pepper threads here.

It might be due to the preference of meat among the brethren.

Every once in a while, I like a nice stuffed pepper..
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Unread 04-28-2012, 06:13 PM   #15
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Cool Ready for Delivery!

All packaged up and ready to ship out:


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