Sorry Spinaker, what is cowboy cavier? I am going to make these this weekend for Daytona 500 weekend. They will be a hit.
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HOLEY MOLEY
I've copied THIS recipe! THANK YOU!Comment
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Not sure where I found them but been doing them for years. We fill the cups with brown sugar and rub mixed together and call them BBQ Crack. Will be trying these new additions soon.Comment
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OMG... these are ridiculous. And so many variations you can do with them... I came looking for some kind of appetizer for tomorrow's sous vide steak extravaganza, and I think I've found it!
Going to do some with cheddar, maybe some with pepper jack, or maybe cream cheese and top with a jalapeno slice! Since some of my guests aren't into hot stuff, that would be a great way to warn them away from the ones they won't like.
Oh, man, soooooo many possibilities with this concept. Thanks for posting!Comment
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They look really good.Comment
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This is awesome. I'm glad this post came back up. Definitely doing on my next gathering.
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Ok, so I've decided to do these 2 ways. I think I may try to smoke the shot glasses before filling them, see if I can crisp up the bacon a bit... for both, the sausage slice wrapped in bacon for the "shot glass," as usual.
1. Toss a chunk of pepper jack inside, topped with a slice of jalapeno, seasoned over the top with Slap Ya Momma seasoning. Maybe even another jalapeno slice on the bottom, too, I haven't decided about that one.
2. For those who don't care for the heat, I'm gonna do smoky sweet. Filling will be a mix of some leftover smoked pulled pork, chopped fine, some thick BBQ sauce just to help it stick together, a small dollop of dark brown sugar, all topped with a few drops of Elijah Craig bourbon.
Both will be smoked on the Traeger.
What do you guys think????
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Let us know how your plan works, DogFaced PonySoldier . I've wanted to do these for a while now but don't like bacon that is not crisply cooked. I had thought to par-cook the bacon before wrapping it around to make the shot but par cooked bacon is really rubbery and doesn't want to assume a shape as easily as raw bacon does.
I par-cook bacon for ABTs and it works just fine, but that's a different type of bacon wrap.
KathrynComment
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Yes, it won't be truly crispy bacon, I know that... however, I've actually considered putting them in the oven on broil for a few minutes to finish them off. Not sure if that would do any good, but I figure it might be worth a shot, and would certainly help caramelize the bourbon and brown sugar, eh?
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So here's my start -
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DogFaced PonySoldier Yes!!! Great to see this thread back in the mix. Thanks for recalling it. I love making these and they are always a huge hit. I love to use a HOT cheddar, with cowboy caviar and some cream cheese.Comment
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Steve Markley, whom we all miss, gave us a Cowboy Caviar recipe here: https://pitmaster.amazingribs.com/fo...y-caviar-salsa
Like Thunder77 , I'd love to hear about the recipe you use, Spinaker .
KathrynComment
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I'll join you too, richinlbrg. Hope I can find some Buffalo Trace at our state liquor store.
Kathryn -
The more the merrier!
I don't know how it is in your neck of the woods, fzxdoc , but here in VA they keep whatever they may have under the cash register and never tell anyone. One has to know to ask for it.
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9 pm the 23rd it is but I need to know the time zone.I think it will be a nice tribute. Hope others can join?Comment
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I have to do it in the east. Perhaps it should be in our own zones as we are spread all over, or I can go earlier
Any later than 9 and, well, I regret to inform you that I'll be asleep. GEESH -
Maybe the zone doesn't matter that much. The thought does...done!
and I think we should post it here on AR as well...
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