This past Sunday, I threw an appetizer luncheon for the turkey workers, those volunteers who help us process our 40 big Broadbreasted Bronzes. This is the only photo of the event, taken before people started arriving - there was beef, lamb, and marinated pork mini-kabobs - a cheese fondue along with glass noodle soup, and grilled buttered baguettes toasted over a raging wind-driven charcoal fire on the Big Green Egg.
This photo is of the first two appetizers out, and also the first to disappear: stuffed jalapenos wrapped in bacon and mini-meatballs wrapped in bacon.
The jalapenos were cut in half, deseeded, deveined, and stuffed with a mixture of raw homemade pork sausage with cheese (low-salt) and an additional wedge of English orange Glouster cheddar (it is sharp and doesn't melt away). The whole works were then wrapped in our bacon and sprinkled with a dry rub featuring mostly turbinado sugar and smoky paprika. They were put on the egg at 300-350 degrees and finished in about an hour, roasting the excess pork fat away slowly until they were crispy.
The meatballs were made with the leftover pork/cheese mixture, wrapped in bacon and cooked alongside the jalapenos. It still looks good enough to eat!
