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
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Wash the chiles and slice off the stem ends to roughly equal equal length. Remove sausage from brat casings.
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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.
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Remove the seeds and veins from each chile, and rinse again. Mix all of the remaining ingredients, except the bacon, and bbq rub.
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Let meat mixture rest in the fridge 4-6 hours, then on counter for at least an hour.