LTH,
Been making Dragon Turds for years, great sunny, or cold and cloudy, day beer drinking BBQ appetizer.
This is the recipe that's been getting all the love from John Kass in the Chicago Tribune.
Enjoy,
Gary
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Dragon Turds
25 - Fresh Jalapenos*
1 lb fresh chorizo (any type of fresh sausage may substitute)
1 lb bacon cut in half
Cut stem and top from jalapeno
Cut slit in side of jalapeno
Deseed
If sensitive to spice remove jalapeno rib
Stuff with chorizo**
Wrap with bacon, secure with toothpick.
Place on smoker grate, cook until done.***
Enjoy,
Gary Wiviott
*True chile heads, or masochists, may wish to use habanero peppers
**For an interesting twist add a small piece of dried fig or date to chorizo.
***Given the variability of jalapeno size, smoker grate temperature etc. it's impossible to give an accurate length of cooking time. Make a few extra and periodically check to see if sausage is cooked through. Dragon Turds are done when sausage is cooked through.