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Dragon Claws BBQ Appetizer

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

Sticky sweet, spicy goodness…with just a breath of fire! Oh, soooo good…

6 whole Anaheim chiles, fairly straight
6 slices (thin sliced) bacon
1/2 lb ground turkey
1/2 lb Johnsonville Beer Brats
1/2 sweet onion, diced
2 tsp Buffalo sauce
2 tsp garlic powder
2 tsp hickory salt
3 tsp of your favorite BBQ rub

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

Wash the chiles and slice off the stem ends to roughly equal equal length. Remove sausage from brat casings.

Cut a long V-shaped opening on one side of each chile. Start at the cut end, about 1/2″ wide and end about an inch from the tip.

Remove the seeds and veins from each chile, 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 chile with sausage, using a teaspoon, and packing it loosely from the end up.

Wrap each chile with two slices of bacon, one at a time. Starting about 1″ from the cut end, tuck the end of the slice between the inside of the pepper and the stuffing.

Stretch it around the pepper moving toward the top. Tuck the loose end into the chile. Repeat with the second strip of bacon, from the opposite end.

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 chiles. If you’re using a gas grill, use a smoke box.

Dust each claw lightly with dry rub.

Bacon wrapped sausage stuffed peppers on the grill

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

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

Remove and serve immediately.

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).

I also like to make a “baby” version of these using the bagged baby-bells. Perfect on a toothpick as a one or two-bite appetizer, or 3 on a skewer as a “heavy app.”


– Chef Perry

Thanks to Chef Perry P. Perkins and http://hautemealz.com for th recipe! Please bookmark his page for other great recipes!

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