Chorizo and Cream Cheese Stuffed Jalapeño Poppers
Makes 2 dozen halves
– 12 Jalapeños, halved, seeded
– 12 oz sliced bacon, cut in half
– 8 oz cream cheese
– 4 oz cheese, sharp cheddar, pepper-jack or a mixture
– 4 oz chorizo
– 1 t Cattleman’s Grill Carne Asada Seasoning
Step 1: Preheat your Yoder Smokers YS640 (or other cooker) to 300ºF. Set up for indirect grilling. Slice jalapeños lengthwise, and remove seeds. Cook chorizo, and drain excess fat.
Step 2: Combine cream cheese, cheese(s), chorizo and Cattleman’s seasoning in a bowl and mix by hand or with a fork. Fill up each jalapeño half with the cheese/meat mixture and wrap with a half slice of bacon. Use a toothpick to hold it together.
Step 3: Place the filled jalapeños on a FrogMat on the cooker, and cook for about 45 minutes to an hour, or until the bacon is cooked through.
Pulled Pork Deviled Eggs
Yields 12 deviled eggs
– 6 eggs, hardboiled, halved
– 3 T rQ Ivory BBQ Sauce
– 1 T American Stockyard Smoky Mustard BBQ Sauce
– 1 1/2 t Cattleman’s Grill Carne Asada Seasoning
– 1/2 C (divided) cooked pulled pork, diced
– Salt to taste
Step 1: Place the yolks in a bowl with the rest of the ingredients, except the pulled pork. Mix thoroughly until smooth. Add just over half of the pulled pork to the mixture, and stir to incorporate.
Step 2: Place the yolk mixture in a ziploc bag, cut a corner off of the bag and pipe the mixture into the egg whites. Garnish with the remaining pulled pork and a dusting of Cattleman’s Carne Asada.
Bread and Butter Jalapeño Pickles
– 4 jalapeños
– 1 C apple cider vinegar
– ½ C sugar
– 1 t mustard seeds
– ½ t whole cloves
– ½ t whole allspice
– 1 cinnamon stick
Step 1: Slice jalapeños, and pack into a pint sized mason jar, or multiple smaller jars.
Step 2: Combine vinegar, sugar and spices in a saucepan, and bring to a boil. Stir to make sure sugar is dissolved. Pour hot liquid over jalapeños, filling the jar(s). Let cool about half an hour, before covering. Refrigerate overnight before enjoying.