Categories: Appetizers

Ingredients

• Perk’s Dragon Claws
• 6 whole Anaheim chiles, fairly straight
• 6 slices (thin sliced) bacon
• 1/2 lb ground turkey
• 1/2 lb Johnsonville Beer Brats
• 1/2 sweet onion, diced
• 2 tsp Buffalo sauce
• 2 tsp garlic powder
• 2 tsp hickory salt
• 3 tsp of your favorite BBQ rub (I like Lawhorn’s Original)
• Glaze
• 1 cup Sweet Baby Ray’s Honey BBQ Sauce
• 1/2 cup honey
• 6 Tbsp butter, melted

Directions

1. Wash the chiles and slice off the stem ends to roughly equal equal length. Remove sausage from brat casings.

2. Cut a long V-shaped opening on one side of each chile. Start at the cut end, about 1/2″ wide and end about an inch from the tip.

3. Remove the seeds and veins from each chile, and rinse again. Mix all of the remaining ingredients, except the bacon, and bbq rub.

4. Let meat mixture rest in the fridge 4-6 hours, then on counter for at least an hour.

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