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00This recipe is from the Book Excerpt:
Low & Slow
Master the Art of Barbecue in 5 Easy Lessons
By Gary Wiviott with Colleen Rush
Ingredients
25 jalapeños, washed
1 pound fresh chorizo or spicy Italian sausage
1 pound bacon (about 16 strips), cut in half crosswise
5 to 7 dried figs or dates, chopped (optional)
Instructions
Remove stem and top of each jalapeño and slice it down one side. Remove the seeds and, if you want to reduce the spiciness, remove the white ribs or pith, In a small bowl, stir together chorizo and chopped dates, if using. Stuff each jalapeño with about 1 tablespoon chorizo mixture. Wrap each with bacon and secure with a toothpick. Set the stuffed jalapeños directly on the cooker grate. Smoke until the sausage is cooked enough.
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| 25 servings |
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This recipe is from the Book Excerpt: Low & Slow Master the Art of Barbecue in 5 Easy Lessons
By Gary Wiviott with Colleen Rush Ingredients25 jalapeños, washed 1 pound fresh chorizo or spicy Italian sausage 1 pound bacon (about 16 strips), cut in half crosswise 5 to 7 dried figs or dates, chopped (optional) InstructionsRemove stem and top of each jalapeño and slice it down one side. Remove the seeds and, if you want to reduce the spiciness, remove the white ribs or pith, In a small bowl, stir together chorizo and chopped dates, if using. Stuff each jalapeño with about 1 tablespoon chorizo mixture. Wrap each with bacon and secure with a toothpick. Set the stuffed jalapeños directly on the cooker grate. Smoke until the sausage is cooked enough.
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