Category Archives: Appetizers

Double Barrel Pulled Pork Jalapeño Poppers

When you buy your jalapeno peppers, find medium to large sized ones that feel firm and have no signs of wrinkling.

Be sure to let your cream cheese soften at room temperature. this makes it easier to mix with the other ingredients.

Depending on the size of your peppers and how much you stuff them, you will probably have some leftover filling. If you do, put in small Foil packet and smoke it with the peppers, it makes a great spread for crackers! 

Ingredients

  • 12 large jalapeño peppers whole
  • 2 cups (2 packages) cream cheese softened
  • 1 cup extra-sharp cheddar cheese shredded
  • 1 cup leftover pulled pork
  • 3 Tbsp. Cucamonga Cattle Company Double Barrel Sweet & Savory BBQ Rub
  • ½ cup diced jalapeño pepper
  • 12 slices of good bacon

Instructions

  1. Preheat a charcoal or gas grill to high. Then reduce to a medium heat @ 350 °
  2. Prepare the peppers: Wash and drain the peppers well. Leaving the stem on each jalapeño; cut the upper half off lengthwise. Using a small spoon, scrape out seeds and white parts.
  3. In a small bowl, mix cream cheese and cheddar cheese, pulled pork, Double Barrel Rub and diced jalapeño until well blended.
  4. Stuff the jalapeño by spooning the cream cheese mixture into the halves. 

Less is more with these, fill about even with the top edge of the peppers.

  1. wrap each pepper with a slice of bacon. Use a wet toothpick to secure the bacon, if needed.
  2. Arrange bacon-wrapped poppers directly on the grate, over medium heat, turning occasionally until the bacon is crispy and the pepper is cooked through, about 15 to 20 minutes.

Don’t worry, some of the cheese may ooze out while cooking, that’s okay, it’s BBQ!

Caution: The filling is hot! Cool at least 5 minutes before serving.

Smoked Chex Mix

 

  • 4 cup Corn Chex
  • 4 cup Rice Chex
  • 2 cup white cheddar crackers
  • 2 cup mini pretzels
  • 1 cup honey roasted peanuts
  • 1 stick butter (melted)
  • 1/4 cup maple syrup
  • 3 tbsp Worcestershire sauce
  • 2 tsp each Cucamonga Cattle Company BBQ Rubs & Sauces Prairie Dust and Trail Boss rubs
  • 1 tbsp red rooster hot sauce
  • 1 chunk of Almond Wood

Set smoker to 250-275, add wood chunk

Combine chex mixes, crackers, pretzels and peanuts in a large bowl. In a smaller bowl combine melted butter, maple syrup, Worcestershire sauce, rubs, and hot sauce. Toss everything together evenly, and pour into disposable 1/2 steam pan.

Put on smoker, stirring every 15 minutes. After 1 hr, reduce heat to 225, and cook for an additional 1 – 2 hrs, stirring every 15 min, until the Chex mix has dried and is crunchy.

Season with additional rub to taste.

Thank You, Scott Shimano, Green Card Q for the recipe

Rib Tips

 

  • 4-5 lbs rib tips trimmed from whole spareribs (usually 3 slabs)
  • Worcestershire sauce
  • Cucamonga Cattle Company BBQ Rubs & Sauces Prairie Dust and Trail Boss rubs (1 tbsp of each)
  • 1/2 cup beer
  • 1 cup Green Card Q bbq sauce (split in half) … if using commercially produced thick sauce, cut with beer/apple juice/water
  • 1 chunk of Almond Wood

Set smoker to 275-300, add wood chunk

Splash Worcestershire on rib tips, coat evenly. Apply thin layer of rub to tips, allow to sweat at room temperature for 30 min – 1 hr.

Put rib tips on smoker for 2 1/2 hours. Remove from smoker, chop into bite sized pieces. Put in foil pan with 1/2 cup beer and 1/2 cup thin bbq sauce, cover with aluminum foil.

Return tips to smoker for 1 hr covered. After 1 hr, remove foil from top. Stir after 15 min. After 30 min uncovered, stir and add remaining 1/2 cup bbq sauce. Stir after 15 min.

Remove from smoker once rib tips are tender and sauce has started to reduce. Add small amount of Prairie Dust as a finishing rub.

Thank You, Scott Shimano, Green Card Q for the recipe

Deviled Eggs

  • 12 hard boiled eggs, peeled and refrigerated
  • 6 tbsp mayonnaise
  • 3/4 tsp spicy brown mustard
  • 1/4 tsp Cucamonga Cattle Company BBQ Rubs Prairie Dust rub
  • chives
  • Cucamonga Cattle Company BBQ Rubs Trail Boss rub
  • 1 chunk of your preferred wood

Set smoker to 200-225, add wood chunk

Place cold hard boiled eggs on smoker for 45 min – 1 hr. Remove eggs from smoker, and refrigerate.

Once cooled, cut eggs in 1/2, place yolks in a bowl. Add mayonnaise, mustard, Prairie Dust rub and finely chopped chives (to taste). Mix until well combined, and then pipe into smoke egg shells.

Add light dusting of Trail Boss rub to top, and serve

Thank You, Scott Shimano, Green Card Q for the recipe