- Joined
- Jan 14, 2006
- Location
- At home...
As if the title isn't a mouthful..... These are actually Blue cheese, jalapeno, seasoned beef-stuffed onions with dry salami, wrapped in home made bacon.... topped with with a Bacon Hot Pepper Jam & Makers Mark glaze. :loco: :twitch:
Required Ingredients:
Meat Protein: Ground beef. Extras: dry cured bacon, hard salami, egg (hey, it's a young chicken ).
Fruit/Peppers: Jalapeno.
Liquid: Makers Mark Whiskey. Extras: Ice water. Stand-by liquid: Beer for the cook.
Cheese: Hi-temp Blue cheese
This starts off NICE AND EASY and then the going gets a little rougher. :biggrin1:
I hollowed out some onions, and put some salami in the bottom to control leakage.
The stuffing is ground beef, jalapeno, Blue cheese, egg, onion, garlic, bread crumbs, paprika, salt, pepper and some iced water for binding. Then I wrapped with 2 slices of my XX cold smoked bacon. Second seasoning was black pepper, Smokin' Guns Hot and more cheese just for looks.
The glaze is a mixture of Bacon Hot Pepper Jam with one-finger of Makers Mark whiskey. Cooking was way easy.... raised direct in a cast iron platter with a 275° pit temp and wine barrel splits for smoke. Cook time to 157° internal was about 1 hour. Because of the mass, I glazed during a 10 minute rest.
Required Ingredients:
Meat Protein: Ground beef. Extras: dry cured bacon, hard salami, egg (hey, it's a young chicken ).
Fruit/Peppers: Jalapeno.
Liquid: Makers Mark Whiskey. Extras: Ice water. Stand-by liquid: Beer for the cook.
Cheese: Hi-temp Blue cheese
This starts off NICE AND EASY and then the going gets a little rougher. :biggrin1:
I hollowed out some onions, and put some salami in the bottom to control leakage.
The stuffing is ground beef, jalapeno, Blue cheese, egg, onion, garlic, bread crumbs, paprika, salt, pepper and some iced water for binding. Then I wrapped with 2 slices of my XX cold smoked bacon. Second seasoning was black pepper, Smokin' Guns Hot and more cheese just for looks.
The glaze is a mixture of Bacon Hot Pepper Jam with one-finger of Makers Mark whiskey. Cooking was way easy.... raised direct in a cast iron platter with a 275° pit temp and wine barrel splits for smoke. Cook time to 157° internal was about 1 hour. Because of the mass, I glazed during a 10 minute rest.