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View Full Version : My Take on John Dawson's Rattlesnake Tails


jeffsee
04-28-2012, 09:41 AM
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?) :crazy:

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.

Ron_L
04-28-2012, 10:09 AM
Do you have a link to the original so we can see the differences?

jeffsee
04-28-2012, 11:11 AM
http://www.bbq-brethren.com/forum/showthread.php?t=128258

Sorry. Couldn't find a brethren link at first.

jeffsee
04-28-2012, 12:00 PM
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...
http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/2012%20BBQ/9a57ebf8.jpg

Who gave his life so a meat mix could have pizzaz...
http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/2012%20BBQ/ac90d359.jpg

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.
http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/2012%20BBQ/41ffbd59.jpg

The result?
http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/2012%20BBQ/1e8b5179.jpg

Ron_L
04-28-2012, 12:07 PM
http://www.bbq-brethren.com/forum/showthread.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 :-D

PatioDaddio
04-28-2012, 01:05 PM
There's not much left of the original recipe, but I admire your creativity. :wink:

John

jeffsee
04-28-2012, 01:18 PM
There's not much left of the original recipe, but I admire your creativity. :wink:

John
Thanks, John. I like a lot of your ideas :clap2:, and I can usually find a way to put my personal stamp on them. :idea:

jeffsee
04-28-2012, 01:48 PM
For the Anaheims, not much to do. Cut off the stems, de-vein and deseed, and a quick rinse:
http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/2012%20BBQ/56e81177.jpg

http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/2012%20BBQ/b20852be.jpg

Rolled the meat "stuffs" in dark brown sugar, and stuffed the peppers:
http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/2012%20BBQ/4e5d91b8.jpg

jeffsee
04-28-2012, 01:55 PM
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.
http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/2012%20BBQ/22d16687.jpg

On the smoker, and I'll see you on the other side:
http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/2012%20BBQ/7716f8d9.jpg :grin:

Moose
04-28-2012, 02:20 PM
:pop2:

Garyclaw
04-28-2012, 02:33 PM
So, where does the Hersey syrup come in to play?

jeffsee
04-28-2012, 02:40 PM
That is for those daring few who like it REALLY sweet. :)

PatioDaddio
04-28-2012, 05:24 PM
So, where does the Hersey syrup come in to play?

Now, that's funny. :grin:

John

El Ropo
04-28-2012, 07:01 PM
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..

jeffsee
04-28-2012, 07:13 PM
All packaged up and ready to ship out:

http://i1109.photobucket.com/albums/h426/Jeff_See/5d12be71.jpg
:whoo:

tish
04-28-2012, 07:58 PM
They look really delicious! :thumb:

jeffsee
04-29-2012, 05:09 PM
Today, I got do do a test of the Rattlesnake Tails. Gonna call mine "Rattlers" since as John says in his reply on his blog, "Not much of my original left." Oldest daughter' BF was willing tester:

http://img.tapatalk.com/4b2f40d7-add5-a5e8.jpg

http://img.tapatalk.com/4b2f40d7-ade4-02a6.jpg

http://img.tapatalk.com/4b2f40d7-adee-e559.jpg

You be the judge.