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Southwestern Rumaki

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 JuiceInstructions- 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.NotesNumber of Servings: variableTime to Prepare: 30-45 minutes
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