Appetizers
Stuffed Mushrooms
1 package of cream cheese
1 or 2 finely diced jalepeno’s
1 cup of shredded cheddar or Monterey jack cheese
3 tsp of 4-3-2-1 BBQ rub (see Competition Ribs recipe)
12 medium sized mushrooms
1 lb of sausage (polish or Italian)
12 slices of bacon
To make
cream cheese mixture : mix softened cream cheese, with jalepenos, shredded
cheese and BBQ rub. Insert cream cheese
into a piping bag. Hollow out the
mushrooms using a spoon or a small
paring knife. Pipe the cream cheese mixture
into the mushroom. Seal the top of the
mushroom with some of the sausage. Wrap
the mushroom with a slice of bacon and hold it in place with a toothpick. Cook over indirect heat till the bacon is
crispy.
Pig Shots
12
pieces of polish style kielbossa (about ¼ inch in thickness
12
slices of bacon
Cream
cheese mixture from recipe above
Brown
sugar
Ground
cayenne pepper
Wrap a
piece of bacon around each piece of kielbossa and secure it with a toothpick
creating a small cup. Pipe some cream
cheese mixture into the cup till it reaches the top. Top Pig shot with a bit of brown sugar and a
light dusting of cayenne. Cook over
indirect heat till bacon is crispy.
NutapeƱos
- 12
jalepeno peppers sliced down the centre and seeded.
- 12 slices of bacon
- ½ cup of peanut butter
- ½ cup of hazelnut spread
Mix
your peanut butter and hazelnut spread together. Stuff the mixture inside each jalepeno. Wrap bacon around each jalepeno making sure
to seal them tightly or they will burst as they cook. Cook over indirect heat until bacon is
crispy.