Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 200 guests online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook arrow Recipes
recipes
Categories Appetizers Southwestern Rumaki
Most Viewed - Top Rated - Last Added - Last Commented

BackForwardPrint

Southwestern Rumaki
Group:Other
Description:For the non-Chicken liver eaters like me!
Ingredients:

- 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

Instructions:

- 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 times....beer 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.

Notes:
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:4091 times
Author:Brad Bracken - Austin SmokerEmail:
Rating:5,00 (2 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       ClayQ
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...
more...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Thursday, Aug 13, 2020 5:07 am
31444 registered users
0 today
0 this week
0 this month
Last: CraigKu
Total Posts: 1,249,833

Our New Members

  • BuzzQ
       2020-07-13 05:51 PM
  • rge
       2020-07-13 01:06 AM
  • HQ
       2020-07-08 03:34 AM