Tweet
At DT's suggestion, made these last night.
Got the recipe from the BGE forum.
Ingredients:
Nathan’s Beef Kielbasa – qty 2
Bacon 16 oz packages – qty 2
Cream Cheese – 8 oz
Mexican 4-cheese blend – 1/2 cup
Green Chiles Diced – 3 oz
Brown Sugar – ½ cup
Chili Powder – ½ tsp
Cayenne Pepper – ½ tsp
BBQ Rub - ½ tsp + a light dusting
Preparation:
Cut sausage down to discs about 3/8” thick.
Wrap ½ slice of bacon around the disc and fix in place with a toothpick or skewer several “shots” (10” skewer can hold 4-5 shots).
Soften cream cheese and mix in cheese blend and chiles
Pipe or spoon the cream cheese blend into the shot
Mix the brown sugar, chili powder, and cayenne pepper together and sprinkle on top of cream cheese filling
Lightly sprinkle with BBQ rub
Cook indirect around 280-320 degrees until bacon has crisped up (approx 70-90 minutes).
They came out great but next time I think I would cut the kielbasa a bit thicker and use thick-sliced bacon. Both so the structure of the cup would be a bit more solid.
Got the recipe from the BGE forum.
Ingredients:
Nathan’s Beef Kielbasa – qty 2
Bacon 16 oz packages – qty 2
Cream Cheese – 8 oz
Mexican 4-cheese blend – 1/2 cup
Green Chiles Diced – 3 oz
Brown Sugar – ½ cup
Chili Powder – ½ tsp
Cayenne Pepper – ½ tsp
BBQ Rub - ½ tsp + a light dusting
Preparation:
Cut sausage down to discs about 3/8” thick.
Wrap ½ slice of bacon around the disc and fix in place with a toothpick or skewer several “shots” (10” skewer can hold 4-5 shots).
Soften cream cheese and mix in cheese blend and chiles
Pipe or spoon the cream cheese blend into the shot
Mix the brown sugar, chili powder, and cayenne pepper together and sprinkle on top of cream cheese filling
Lightly sprinkle with BBQ rub
Cook indirect around 280-320 degrees until bacon has crisped up (approx 70-90 minutes).
They came out great but next time I think I would cut the kielbasa a bit thicker and use thick-sliced bacon. Both so the structure of the cup would be a bit more solid.
Comment