Poppers, rattlesnake eggs, armadillo eggs, Texas Twinkies....Texas Twinkies - Cowboy Kent Rollins
- 12 jalapeno peppers
- 1 cup chopped brisket
- BBQ sauce optional
- 12 strips thick-cut bacon
- ¾ to 1 8 ounce block cream cheese softened
- 2 teaspoons onion powder
- 2 teaspoons roasted garlic
- Preheat a conventional oven to 400 degrees F.
- With a knife, cut out a long and narrow slit from the top of each pepper to remove the seeds. Keep the stems attached.
- Combine the brisket and BBQ to taste, if using. Stir in the cream cheese, onion powder and garlic in a medium bowl.
- Stuff the peppers with the brisket mixture and and then wrap each pepper with one slice of bacon and secure with a toothpick.
- Place a wire rack on top of a cookie sheet and arrange the peppers on top of the rack. Bake for about 25 to 30 minutes or until the bacon is crispy and the peppers have softened. Allow the peppers to cool to warm and serve.
Jalapeno Popper Sauce - Cowboy Kent Rollins
- ½ cup honey
- 1 packet Ranch seasoning mix
- 3 teaspoons Worcestershire sauce
- 3 teaspoons prepared horseradish
- In a small bowl, whisk together the ingredients until smooth. Serve as a dipping sauce with the poppers.
Leftover brisket is a fact of life for most barbecue joints, but how they use it says a lot about their commitment to quality. It's far better suited forwww.texasmonthly.com
In Texas, the beloved Twinkie has evolved into an incredibly unique dish that combines jalapeños, cream cheese, BBQ and bacon. What more could you want?www.wideopencountry.com
There was an airplane "graveyard" on my paper route when I was a kid. The guy had 2 of these twin fuselage Mustangs. One was in disrepair the other was pretty complete looking. Pretty rare birds from what I could gather