Southwestern Rumaki

Brad Bracken - Austin Smoker

Ingredients

- 2 cans whole water chesnuts

- 1 rahser of bacon (not too thick)

- Dizzy Dust

- 4 large jalapenos

- toothpicks

- Favorite BBQ sauce (I use Blues Hog Original)

- Apple Juice

Instructions

- Slice jalapenos (remove seeds and "veins") into slices approx. 1 inch by 1 inch

- slice bacon strips in half (think shorter pieces of bacon here)

- Insert on water chesnut on one slice of jalapeno

- Wrap with bacon and insert toothpick through bacon, jalep and water chesnut

- repeat above steps numerous times....beer is helpful

- Liberally coat Rumaki with Dizzy Dust or your preferred full flavored BBQ rub

- Setup egg direct, raised (I use TJVs Adjustable rib, with full size grid on top) at 400 dome

- Place Rumaki on egg and close lid

- Rotate each Rumaki every 7-10 minutes, with the goal of crisp bacon. Usually takes a total of 20-25 minutes

- 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.

- Serve em' up...but they will be HOT! Water Chesnuts hold a lot of heat. I usually cool for 3-4 minutes.

Notes

Number of Servings: variable

Time to Prepare: 30-45 minutes