The Pioneer Woman Tasty Kitchen
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Rattlesnake Tails

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

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 pieces Whole Anaheim Chiles, As Straight And Round As You Can Find
  • 1 pound Ground Turkey, 85% Lean
  • 1 pound Hot Breakfast Sausage (I Used Jimmy Dean Brand)
  • 1 Tablespoon Tiger Sauce
  • 1 Tablespoon Garlic Salt
  • 1-½ Tablespoon Your Favorite BBQ Seasoning
  • 2 teaspoons Lemon Pepper
  • 1 piece (optional) Jalapeno Chile, Seeded, Veined And Minced
  • 12 slices Bacon, Standard Thin Sliced
  • ½ cups Your Favorite Barbecue Sauce
  • ¼ cups Honey
  • 3 Tablespoons Butter, Melted

Preparation

Note: Tiger Sauce can be found with the hot sauce in most grocery stores. It has a big tiger head on the label (http://www.amazon.com/TryMe-Tiger-Sauce-10-oz/dp/B000BD3XU0)

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, BBQ sauce, honey and butter) 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 without 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-high heat (about 300ºF).

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 with indirect heat for about 1 hour and 15 minutes, turning once at the halfway point.

Mix the BBQ sauce, honey and butter in a small bowl, and set aside.

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.

7 Comments

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bluestocking on 9.28.2009

Didn’t have any tiger sauce, so I used a bit of Scorned Woman instead. Absolutely excellent recipe! Really though, it’s huge for an appetizer. We’ll probably use it next time as the main dish.

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patiodaddio on 9.4.2009

I’ve added this to the recipe:

Note: Tiger Sauce can be found with the hot sauce in most grocery stores. It has a big tiger head on the label (http://www.amazon.com/TryMe-Tiger-Sauce-10-oz/dp/B000BD3XU0)

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lisamc on 9.3.2009

I’m with bj, what is tiger sauce, otherwise sounds great

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bjdfh on 9.3.2009

You had me very concerned when I saw the title of your recipe, and even the way it was presented, but it does sound delicious. What the heck is tiger sauce?

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on 9.2.2009

I have a batch of Hatch chiles on hand…you made my decision easier what to do with them! Thanks!!!

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Trish H on 5.28.2010

I made these for the boys last summer and they were AMAZING. THey loved the crunch bacon, and the suasage and peppers..

They were a bit messy to make, but very very good!

Will definatly make again.

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