December 24, 2013

Hoppin' Jalepenos

It's a Christmas Miracle, I posted something!!!  I haven't been slacking again, I've been on the mend from a total knee replacement surgery.  It's almost 3 weeks post-op and the new knee is doing well, but I still cannot do much cooking.  I expect to be back in the groove in a few more weeks.  Fortunately, I have a few recipes I saved to post while I'm laid up.

Roadrunner Eggs Smoking on the BGE
A few weeks ago I was going to a party and needed to bring an appetizer.  One of the drawbacks of going to parties now is that I'm expected to bring food, it is a terrible burden but I deal with it.  I decided I would make jalapeño poppers.  But I decide I would make two different poppers using the same basic ingredients, a traditional popper and another I have dubbed the Roadrunner Egg.


The Cream Cheese Filling

12 oz Cream Cheese
1 Cup Cheddar Cheese, grated
3-4 Jalapeños, seeds removed and diced

In a mixing bowl add the cream cheese, cheese and the diced jalapeños and mix together.  For a little extra flavor add a couple of dashes of AlbuKirky BBQ Rub.

Roadrunner Egg Goodness!
Roadrunner Eggs

1 lb of Bacon
2 lbs of Hot Breakfast Sausage
AlbuKirky Red Chile BBQ Rub
1/2 Cup of Apple Juice
1/2 Cup of AlbuKirky BBQ Sauce

Start with 1.5 - 2 oz of the pork sausage and flattened out the sausage in your palm, then added a small amount of the cream cheese.  Then fold the edges of the sausage around the cream cheese forming an egg shape.  Seal the edges of the egg then wrap with 1/2 a slice of bacon.  Smoke the eggs over indirect heat for  about 2 hours at 300º or until the bacon is done. Mix the apple juice and sauce together and baste the eggs every 15-20 minutes during the cook.

Traditional poppers!
Traditional Poppers

10 Jalapeños
5 slices of bacon
Cream Cheese Filling

Slice the jalapeños in 1/2 and remove the stem and seeds.  Fill the halves with the cream cheese filling and wrap with 1/2 of slice of bacon, securing with a toothpick.  Season the poppers with a dusting of BBQ Rub. Smoke the popper over indirect at 250º for an hour or until the bacon is done.

Both of the popper were equally delicious.  The Roadrunner Egg had a lot going on with the sausage, bacon and BBQ sauce.  With all those layers there was a lot of flavor packed into such a small bite.  While the traditional popper had all the classic flavors, the cheese filling absorbed a lot of the smoke during the cook.  But as far a which was better, I think it's a toss up. 


4 comments:

  1. You mention 20 jalapeños in the Roadrunner Eggs... but the instructions don't mention them.
    What's up with that? :) Does the cheese mix go in the jalapeño which then gets wrapped with sausage then bacon?

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  2. Thanks for catching that Brian, I missed it. For the Roadrunner Eggs I just used filled the sausage with the cream cheese filling. I thought about filling 1/2 a jalapeño and wrapping with the sausage, but changed my mind. I might try that next time though, never can have too much jalapeño, right?

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    Replies
    1. Gotcha! Must try these. I'll probably try my hand at making two batches. One with just the sausage and cheese, and one including the jalapeños and sausage.

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