Tasty Tuesday: Texas Twinkies

Every Tuesday on Rising is Tasty Tuesday - and today we're making Texas Twinkies

 

CHARLOTTE, N.C. – Every Tuesday on Rising is Tasty Tuesday, and today we’re making Texas Twinkies!

Big shout-out to First Due BBQ for the idea!

Check out the recipe and pictures below.

Ingredients / Tools:

  • Jalapeños
  • Smoked Brisket (or meat of choice)
  • Cream Cheese
  • Shredded Cheddar
  • Bacon
  • Salt & Pepper
  • Optional: other seasonings of choice & barbecue sauce
  • Basting Brush
  • Food Processor
  • Piping Bag or Plastic Bag
  • Sheet Tray
  • Toothpicks

Instructions:

  1. Fire up your Pit Boss and preheat to 400° F. If using a gas or charcoal grill, set it for medium-high heat. If using an oven, set to 350°.
  2. Place jalapeños on a sheet tray. Cut the stem caps off and remove the seeds then discard. Note: we recommend soaking the peppers in ginger ale or water for an hour to eliminate more of the seed oil so they’re not overly spicy. *Keep the stem caps for later*
  3. In a food processor, add the brisket and pulse several times until shredded. You can also diced the cooked brisket if you prefer a chunkier mix.
  4. Transfer to a bowl and combine with softened cream cheese, shredded cheddar, salt, pepper, and any other seasoning(s) of choice.
  5. Fill each jalapeño with cream cheese mixture until full, then place the cap back on. Wrap each jalapeño with a slice of bacon, then skewer crosswise with toothpicks (if slicing peppers in half, fill one half, and cover with the remaining half).
  6. Place a mesh, metal pan on grill grate and transfer jalapeños to pan. Cover grill and cook for 35 minutes. If cooking in the oven, let them back 30-40 minutes until peppers soften.
  7. Optional: baste jalapeños generously with BBQ sauce, cook for another 3-5 minutes.
  8. Serve hot.