- 10 Chicken drumsticks or thighs
- 10 slices of Pederson’s Natural Farms bacon
- Northwoods Fire Seasoning by Penzeys Spices
- 2 tbsp Molasses
Peel the skin off the chicken drumsticks. Cut around the bone close to the knobby end of the drumstick. Cut through the meat tendons and sinews and then press the meat down firmly to form a lollipop. Pull the skin and cartilage off the knobby end of the drumsticks and clean it up with a knife or kitchen scissors. Wrap a slice of bacon around the meat of the chicken drumstick. You should be able to wrap the bacon around twice. Use tooth pick to hold bacon in place.Combine molasses and Tabasco Chipotle Sauce and mix well. Makes about ⅓ cup. Brush onto chicken and then sprinkle on the Northwoods “Fire Seasoning”.Set the smoker to 250f.Gently place the lollipops on the smoker rack so that the bacon does not unwrap.Smoke the chicken for about 2 hours, or until the bacon is browned and the chicken is no longer pink and the juices run clear.When the chicken is pulled from the smoker brush on the molasses mixture or use it as a dipping sauce.
- 3 to 4 medium Jalapeños
- 6 slices of Bacon
- 1 pkg Cream Cheese
- Jalapeno Salt
- 1 pkg Ghiradelli Chocolate Dark Melting Wafers
- 1 pkg Ghiradelli White Chocolate Melting Wafers
- Tooth Picks
Smoke bacon at 250f for 1-2 hours.Pull bacon from smoker and place in a skillet and fry bacon until crisp.Chop into fine pieces. Soften cream cheese and mix with bacon pieces. Add jalapeno salt to taste.Place cream cheese mix into a ziploc bag.Cut one top of the bag. The bag will be used to fill the jalapeños. Cut off the stem end of the pepper and remove the membrane that is inside the pepper.
Fill the pepper with the cream cheese/ bacon mix.Melt the dark chocolate according to the instructions.Place 3 or 4 toothpicks into the jalapeños. Slice the pepper between the toothpics
Dip each pepper slice into the dark chocolate and place on a parchment lined pan. Place dipped peppers in a refrigerator to harden the chocolate. Drizzle the melted white chocolate over each pepper slice.
By: Rusty Ole Goats