Paul Lachowsky's Grilled Dead Rats - | Lufkin and Nacogdoches, Texas

Cooking Up A Storm Paul Lachowsky's Grilled Dead Rats

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12-15 Jalapenos

Cream Cheese

(1 or 2 blocks depending on the size of jalapenos)


1 - 2 packages (count the slices of bacon to determine the number of jalapenos needed)

Tooth Picks

Slice Jalapeno in half lengthwise, remove seeds and most of the pulp,(more pulp, more heat).

Fill up one half of the jalapeno with cream cheese, place other half on top so it is whole again.

Take one piece of bacon and wrap it around  the jalapeno starting at the top  and winding down, securing with toothpicks.

Place on the grill using indirect heat (approx. 20 minutes). This will reduce the amount of bacon grease and flare-ups. After the bacon becomes translucent and has tightened up around the jalapeno, place on direct heat and grill until bacon is golden brown. (approx. 10-15 min.)

Let them cool  5-10 minutes!

The above steps can be done the day before & keep refrigerated until ready to cook.


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