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Southwestern Rumaki

edited November -1 in Appetizers
<h4>Ingredients</h4><P>- 2 cans whole water chesnuts</P>
<P>- 1 rahser of bacon (not too thick)</P>
<P>- Dizzy Dust</P>
<P>- 4 large jalapenos</P>
<P>- toothpicks</P>
<P>- Favorite BBQ sauce (I use Blues Hog Original)</P>
<P>- Apple Juice</P><h4>Instructions</h4><P>- Slice jalapenos (remove seeds and "veins") into slices approx. 1 inch by 1 inch</P>
<P>- slice bacon strips in half (think shorter pieces of bacon here)</P>
<P>- Insert on water chesnut on one slice of jalapeno</P>
<P>- Wrap with bacon and insert toothpick through bacon, jalep and water chesnut</P>
<P>- repeat above steps numerous is helpful</P>
<P>- Liberally coat Rumaki with Dizzy Dust or your preferred full flavored BBQ rub</P>
<P>- Setup egg direct, raised (I use TJVs Adjustable rib, with full size grid on top) at 400 dome</P>
<P>- Place Rumaki on egg and close lid</P>
<P>- Rotate each Rumaki every 7-10 minutes, with the goal of crisp bacon. Usually takes a total of 20-25 minutes</P>
<P>- Combine BBQ Sauce and Apple Juice into a squeeze bottle. When Bacon is crisp, squeeze small amount (approx 1 tsp) on each Rumaki and allow to cook for 2 more minutes.</P>
<P>- Serve em' up...but they will be HOT! Water Chesnuts hold a lot of heat. I usually cool for 3-4 minutes.</P><h4>Notes</h4><p><b>Number of Servings:</b> variable</p><p><b>Time to Prepare:</b> 30-45 minutes</p>
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