FOOD CORNER > Share Your Recipe

Buzzard Scat

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Higher Caliber:
I don’t know specific amounts, I always just kind of wing it depending on how much I’m making but here ya go-

Set your smoker to 200*

Quarter jalapeños long ways and lay them on a broiler grate with a bunch of green onions.

Throw some bacon on top of the greens, tent with parchment paper or tin foil to hold smoke.

Smoke 3 hours or until peppers and bacon reach desired permeation.

While it’s smoking brown some JD breakfast sausage, toss in some cream cheese and pre-smoked shredded white cheddar. Mix until evenly distributed add sugar, chili powder, garlic powder, and your favorite rub seasoning “to taste”. Let it sit and season.

Once your peppers and bacon are done cut the bacon to bits and mix 2/3 with your cream cheese/sausage mixture.

Purée your greens to relish and add to the dip. Might need to add more sugar at this point to taste.

Once you get it where you want it, scoop into serving platter and garnish/top with fresh green onion and the rest of your bacon.



Serve with your favorite crackers or corn chips




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Nate:
Awesome, that may have to be made here shortly

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