Patio Daddio BBQ - Musings of barbecue, cooking, and life -- served hot, fresh and saucy

Ingredients
12 whole Anaheim chiles, as straight and round as you can find
12 slices Standard (thin sliced) bacon
1 lb Ground turkey, 85% lean
1 lb Hot breakfast sausage (I used Jimmy Dean brand)
1 Tbsp Tiger Sauce
1 Tbsp Garlic salt
1 1/2 Tbsp Your favorite BBQ seasoning (of course I recommend mine)
2 tsp Lemon pepper
Optional: 1 Jalapeno chile, seeded, veined and minced

Glaze
1/2 cup Your favorite barbecue sauce
1/4 cup Honey
3 Tbsp Butter, melted

Method
Wash the Anaheim chiles and cut the stem ends off so that they are of equal length.

Cut a long V-shaped sliver out of one side of each chile. Start at the cut end, about 1/4" wide and end about an inch from the tip. The intention is to get them to open enough to seed, de-vein and stuff.

Remove the seeds and veins from each chile.

Mix all of the remaining ingredients, except the bacon, well in a large mixing bowl.

Roll a tapered cylinder of the stuffing and fit it into the chile, packing it loosely from the tapered end up. You want it full, but not overflowing.

Wrap each chile with one of the bacon slices. Starting about 1" from the cut end, tuck the end of the slice between the inside of the pepper and the stuffing. Stretch it around the pepper in a spiral pattern moving toward the other end (not overlapping). Tuck the other end in the tapered end of the chile, just as you started. It should leave you with about an inch of chile exposed at each end.

Start your fire and prepare for indirect cooking over medium heat (about 300º).

Add one small chunk of fruit wood (apple or cherry) to the fire about 10 minutes before adding the chiles. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a smoker pouch.

Dust each wrapped chile lightly with the seasoning.

Cook the chiles indirect about 1 hour and 15 minutes, turning once at the halfway point.

Mix the glaze ingredients in a small bowl.

Glaze each chile on one side, turn, glaze the other side, and cook another 15 minutes.

Glaze and turn the chiles again, then cook another 10 minutes.

Remove and serve immediately.

Enjoy.

Note: This recipe would also work well with peaches, but you'll have to decrease the cooking time.

Ingredients
2 Nectarines, halved and pits removed
1/2 cup Water
1/2 cup Champagne
1/4 cup Honey
3 Tbsp Butter, unsalted
1/8 tsp Allspice
2 tsp Sugar
Salt
Pepper

Method
Arrange the nectarines on a plate cut-side-up.

Sprinkle the cut-side of each nectarine half lightly with 1/2 tsp sugar

Season lightly with salt and very little pepper, and let sit 15-30 minutes.

Heat a cast iron skillet over medium heat.

When the skillet is hot, add the nectarines cut-side-down.

Cook until the flesh just starts to caramelize to a medium brown.

Add half of the water and 1 Tbsp of the butter.

When the butter is melted, roll the pan a little to distribute the liquid. Lift each nectarine to allow some of the liquid to get under them.

Cover the pan lightly with a lid (or a piece of aluminum foil), reduce the heat to medium-low and cook 15 minutes.

Uncover and add the remaining water and butter, champagne, honey, and allspice.

Roll the pan a little to combine and distribute the liquid. Lift each nectarine to allow some of the liquid to get under them.

Increase the heat to medium and cook until the liquid reduces to a melted caramel consistency.

Remove from the heat and let cool about five minute.

Serve and enjoy.