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Home arrow Cookbook arrow Recipes
Categories Appetizers Southwestern Rumaki
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Southwestern Rumaki
Description:For the non-Chicken liver eaters like me!

- 2 cans whole water chesnuts

- 1 rahser of bacon (not too thick)

- Dizzy Dust

- 4 large jalapenos

- toothpicks

- Favorite BBQ sauce (I use Blues Hog Original)

- Apple Juice


- Slice jalapenos (remove seeds and \"veins\") into slices approx. 1 inch by 1 inch

- slice bacon strips in half (think shorter pieces of bacon here)

- Insert on water chesnut on one slice of jalapeno

- Wrap with bacon and insert toothpick through bacon, jalep and water chesnut

- repeat above steps numerous is helpful

- Liberally coat Rumaki with Dizzy Dust or your preferred full flavored BBQ rub

- Setup egg direct, raised (I use TJVs Adjustable rib, with full size grid on top) at 400 dome

- Place Rumaki on egg and close lid

- Rotate each Rumaki every 7-10 minutes, with the goal of crisp bacon. Usually takes a total of 20-25 minutes

- Combine BBQ Sauce and Apple Juice into a squeeze bottle. When Bacon is crisp, squeeze small amount (approx 1 tsp) on each Rumaki and allow to cook for 2 more minutes.

- Serve em\' up...but they will be HOT! Water Chesnuts hold a lot of heat. I usually cool for 3-4 minutes.

Calories Per Serving:Price Per Serving:cheap
Number Of Servings:variableSource:Macklin\'s Catering - Dallas Texas
Vegetarian:YesTime To Prepare:30-45 minutes
Date:Sun 10 May 2009 19:29:40 UTCViewed:5700 times
Author:Brad Bracken - Austin SmokerEmail:
Rating:5,00 (2 votes)

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