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!
- 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
- Preheat a charcoal or gas grill to high. Then reduce to a medium heat @ 350 °
- 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.
- In a small bowl, mix cream cheese and cheddar cheese, pulled pork, Double Barrel Rub and diced jalapeño until well blended.
- 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.
- wrap each pepper with a slice of bacon. Use a wet toothpick to secure the bacon, if needed.
- 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.
If you haven’t grilled skirt steak before, now is the time! Understanding how to cook this cut makes it easy to add some festive flair to your dinner any night of the week. This is a little different take on skirt steak, more of a BBQ flavor.
- 1-1/2 to 2 pounds skirt steak
- 1/3 cup Canola oil
- 1/4 cup Worcestershire sauce
- Juice of 1 lemon
- 1 tsp freshly ground black pepper
- 3 tsp Cucamonga Cattle Company Original All Purpose Trail Boss rub
- 1 bunch of green onions, chopped
- 4 garlic cloves, minced
Marinate the Steak
- Prepare the marinade. Stir together all marinade ingredients well to combine.
- Place skirt steak into a gallon-size zipper-lock bag and pour marinade over the steak. Force the air out of the bag, zip it shut, and roll the bag around on the counter top to evenly disperse the marinade around the meat.
- Place in a container with sides to catch any possible drips, and refrigerate for at least 2 hours and up to overnight.
Grill the Steak
- Preheat your grill to high heat.
- Remove the skirt steak from the marinade and let the excess drip off.
- Place the steak on the grill and cook for about 4 minutes on each side. This is a very quick-cooking steak. Keep an eye on it
- Spot-check the steak’s internal temperature with an instant read thermometer.Skirt steak is best-served medium-rare or medium
- Pull at 125°F for medium-rare doneness, Pull at 130°F for medium doneness
- Cover with aluminum foil and let the steak rest for 5 minutes.
- Slice the meat very thinly against the grain into ribbons.
Serve with corn bread, cowboy beans, and cole slaw, sliced raw onions, dill pickle slices and have a great BBQ, Enjoy!
- 2 – 16 oz. cans of baked beans (Drain sauce out of cans and discard.)
- 1 1/2 cups of your favorite BBQ sauce
- 1/2 cup packed brown sugar
- 1/3 cup chopped onion
- 1/4 cup Cucamonga Cattle Co. Trail Boss BBQ Rub
- 1 ½ cup chopped **smoked pork or brisket
(Or you can use 5 strips of cooked bacon)
Serves 8 – 10
Combine beans, BBQ sauce, meat and onions in an aluminum-baking pan. Sprinkle brown sugar and Cucamonga Cattle Co. Trail Boss BBQ Rub on top. Place in smoker Uncovered at medium heat (225°F- 275°F.) for about 90 minutes or until heated though. You can also use your oven if you don’t have a smoker available. Increase oven temperature to 325°F and Cover the beans with foil for the first 30 minutes of cooking,then remove for remainder. the cook time stays the same.
**Next time you smoke a pork shoulder or brisket put some away in a freezer bag for use in your beans