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)
1 cup Sweet Baby Ray’s Honey BBQ Sauce
1/2 cup honey
4 Tbsp butter, melted
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.
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.
Remove from heat and let rest 5 minutes before serving.