Tag Archives: chorizo

“Dragon Claw” Appetizers

Dragon Claw BBQ Appetizer

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Baby bell peppers stuffed with a combination of hot (or sweet) Italian sausage, beer brats, or even ground turkey, onions, and peppers, wrapped in bacon, smoked, then glazed with a honey butter barbecue sauce.

Dragon Claws at RibfestThis is one of, if not THE, signature recipes of our BBQ team, Burnin’ Love BBQ, and it never fails to rock our customer’s worlds! I had great fun preparing these as a Sears’s Grilling in Happiness blogger at the Kenmore booth at the 2013 Ribfest in Chicago, with Extreme Makeover: Home Edition host Ty Pennington (who is a awesome, funny, crazy guy, btw!)

Sticky sweet, spicy goodness…with just a breath of fire! And…trust me on this, MUCH easier to make when there isn’t a live audience and 3 television cameras in your face!

Even so, it’s totally worth it, lol!

Oh, sooo good…

Perk’s Dragon Claws
24 whole baby bell peppers
12 slices (thin sliced) bacon
1 lb. Johnsonville Beer Brats
1/2 sweet onion, diced
2 tsp Buffalo-style hot sauce
2 tsp garlic powder
2 tsp hickory salt
3 tsp of your favorite BBQ rub

1 cup Sweet BBQ Sauce
1/2 cup honey
6 Tbsp butter, melted

Bacon! A Home Chef's Guide

Check out this, and many more awesomely porky recipes in my latest Home Chef Guidebook!

Slice the tops off each baby bell, and remove the seeds and veins from each pepper, and rinse again.

Mix all of the remaining ingredients, except the bacon, and bbq rub.

Let meat mixture rest in the fridge 4-6 hours, then on counter for at least an hour.

Stuff each pepper with sausage, and packing it tightly.

Wrap each pepper with 1/2 slice of bacon, and secure with a pre-soaked toothpick.

Repeat with all remaining peppers.

Fire up your grill and prepare for indirect cooking over medium-high heat. (About 25 briquettes in a Weber Smokey Joe.)

Add a few chips of fruit wood to the fire about 10 minutes before adding the peppers. If you’re using a gas grill, use a smoke box.

Dust each claw lightly with dry rub.

Drgaon Claws grilled peppers

Dragon claw grilled peppersCook the Dragon Claws indirectly, but close to the heat about 15 minutes, turning once about halfway through, until the bacon is crisp.

Mix the glaze ingredients over heat to melt the butter, glaze each pepper on both sides, and cook another 5 minutes.

Repeat, then cook another 5 minutes.

Remove and serve immediately.

Home Chef Tip: To make these on the Traeger:

20 minutes on “Smoke”, then grill 15 minutes at 300F (lid down), brush with glaze and flip, brush with glaze and grill 10 more minutes (lid down).


For a full-meal-deal, try this same recipe using larger Anaheim Peppers!

Sausage Stuffed Anahiem Peppers wrapped in Bacon


– Chef Perry

Have you watched our video, “How to Roast a Pig in La Caja China” yet? 300,000 viewers can’t be wrong!


La Caja China Cookbooks


Filed under Appetizers & Sides, On The Grill Recipes

Fritas (Cuban Hamburgers)

Hey all,

Roberto Guerra from La Caja China was kind enough to share this recipe with me. I grilled these up on the Cajita and they were awesome!

The seasoned curly fries (my version of  julienne potatoes) gave a nice crunch, and the chorizo adds a spicy kick that takes this burger over the top!

This is, hands down, one of the best burgers I’ve ever had.

Here’s the recipe, just click on the thumbnails for larger images:

Oh, and you can find this, and many more, step-by-step recipes in my cookbooks, La Caja China Cooking, and MEAT FIRE GOOD, as well.

Cuban Fritas

Recipe by Roberto Guerra

This Cuban burgers are great to cook on the top grill while you roast the pig inside the box. The chorizo really make it special.

4 lb ground beef
2  lbs ground chorizo
2 lb ground pork
¾ C milk
¾ C bread crumbs
1 tsp paprika
3 Tbs minced onion
2 eggs
4 tsp salt
1 tsp Worcester sauce
½ tsp black pepper

Combine all the ground meat and chorizos.

Soak bread crumbs in milk, beat eggs and add to the milk together with all the remaining ingredients.

Add to the meat mixture and mix well using the hands. Shape into medium hamburgers, and place them in the fridge for a couple of hours.

Grill over hot coals, about 5 minutes per side. Keep a spray bottle handy, as the chorizo can cause impressive flare-ups.

Serve on medium size rolls topped with julienne potatoes.

PS – I also tossed a handful of oak chips on the coals about 5 minutes before grilling…’cause I could.


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Filed under On The Grill Recipes