“Dragon Claw” Appetizers


This recipe was inspired (and loosely adapted) from Patio Daddio BBQ’s amazing “Rattlesnake Tails” recipe. Make sure to check that one out, as well! Thanks John! 

Anaheim peppers stuffed with a combination of hot (or sweet) Italian sausage (or chorizo, or even ground turkey), onions, and peppers, wrapped in bacon, smoked, then glazed with a honey butter barbecue sauce. Sticky sweet, spicy goodness…with a breath of fire.

Perk’s Dragon Claws
6 whole Anaheim chiles, evenly sized
6 slices thin sliced premium bacon
1/2 lb ground chorizo
1/2 lb sweet/hot Italian sausage
1/2 sweet onion, diced
2 tsp Buffalo sauce (I like Tabasco’s)
2 Tbs of your favorite BBQ rub (I like Lawhorn’s Original)

Glaze
1 cup Sweet Baby Ray’s Honey BBQ Sauce
1/2 cup honey
4 Tbsp butter, melted

Wash the chiles and slice off the stem ends to roughly equal equal length.

Cut a wedge opening on one side of each chile. Deseed and rinse each chile.

Mix the rest of the  ingredients, except the bacon, and 1/2 of the  bbq rub.

Stuff each chile, using a teaspoon, and packing it firmly from the tip up.

Wrap each of the chiles with one slice of bacon, stretching it around the pepper moving toward the top. Pin the bacon at the top and bottom with a toothpick. Sprinkle with remaining rub.

Fire up your grill and prepare for indirect cooking over medium-high heat. (About 25 briquettes in a Weber Smokey Joe.) Add some fruit-wood chips if you want.

Cook the Dragon Claws indirectly, but close to the heat about 45 minutes, turning about halfway through.

Mix the glaze ingredients and glaze each chile on both sides, and cook another 5 minutes. Repeat, then cook another 5 minutes.

Remove from heat and let rest 5 minutes before serving.

Happy Grilling!

- Perry

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4 Comments

Filed under Appetizers & Sides, On The Grill

4 responses to ““Dragon Claw” Appetizers

  1. These look insane, Perry. In a good way of course.

  2. Thanks! I made them again today with a combination of Spanish chorizo and ground pork (50/50). Tried glazed and unglazed, def better with the sweet sauce. I’m hoping to demo this dish at RibFest, do I’m really trying to dial it in.

  3. Pingback: Amuse Bouche Suggestions & Recipes | hautemealz.com

  4. Pingback: Amuse Bouche Suggestions & Recipes |

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