Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

TNT Bombs(I am way behind on Eggtoberfest info. A number of people asked for this recipe)

Bobby-Q
Bobby-Q Posts: 1,994
edited November -1 in Sides

Ingredients

• 1 Jalapeno Pepper
• 1 tsp Cream Cheese With Ingredients Described Below
• &#188 Segment Sausage Link (Johnsonville Hot Link)
• &#188 Segment Petite Dill Pickle
• 1 Small Strip Roasted Red Pepper
• 2 Lengths Cut Bacon Strip
• 2 Tooth Picks

Instructions

Mix Robert Rothschild Farm - Roasted Pineapple & Habanero Dip, and Ginger Wasabi Sauce With the cream Cheese.
Use approximately 6 tablespoons of Pineapple/Habanero, and approximately 4 tablespoons Ginger/Wasabi to 8 oz package of cream cheese.
Cut sausage link in half lengthwise, and then each half piece in &#188 pieces lengthwise
Cut petite dill pickles in &#188 pieces lengthwise

Pre-heat a BGE or other Grill to approx 300 deg. Place the assembled jalapenos on the cooking grid and cook for a total of about 20 minutes, or until the bacon is done, turning as needed to get uniform cooking.

Notes

Number of Servings:

Time to Prepare: