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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.
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.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!