BBQ Brian’s Dinosaur Eggs
Easter is just around the corner but how about a twist on the chocolate egg? Why not opt for a dinosaur egg recipe courtesy of BBQ Brian Misko, author of Grilling with House of Q?
Brian’s cookbook is available in all Canadian bookstores in May and from House of Q website now!
These large stuffed mini-meatloafs are sure to impress your guests or your family, and they are easy to make. To help moderate the heat from the jalapeño peppers, scrape out and discard the seeds and the soft white membrane inside.
Serves 5 to 7
1 small onion, finely diced
2 cloves garlic, minced
3 Tbsp dried oregano
3 Tbsp dried basil
2 to 3 Tbsp seasoned salt
1 Tbsp black pepper
2 to 3 lbs ground turkey or chicken (2 lbs makes 5 “eggs”)
1 block (8 oz) cream cheese, room temperature
1 cup grated cheddar cheese
1 lb bacon, fried until crisp, cooled and chopped
5 to 8 jalapeño peppers, halved lengthwise, seeded and membranes removed
1/2 to 1 cup House of Q Apple Butter BBQ Sauce or your favourite smoky barbecue sauce
Place the onions, garlic, oregano, basil, salt, pepper and ground turkey (or chicken) in a large clean bowl. Mix thoroughly until well combined, and then refrigerate for 1 hour to allow the flavours to infuse the meat.
In a separate bowl, mix the cream cheese, cheddar cheese and bacon together using a spoon. The mixture will be thick and hard to stir, but be patient. Using a teaspoon, spoon the cheese mixture into the jalapeño halves, and then press the halves together to re-form a whole pepper.
Remove the turkey (or chicken) mixture from the fridge, and divide it into 5 to 8 portions (depending on the number of peppers you have). Using your hands, press the meat into a thin patty, about 1/4 inch thick. Place a cheese-filled pepper in the middle of the patty, and then roll the meat around the jalapeño, completely encasing it to form an “egg.” Repeat with the remaining jalapeños and turkey (or chicken).
Prepare your grill for indirect cooking, medium heat. Place the dinosaur eggs on the cool side of the grill, close the lid and cook for 30 to 50 minutes, or until the internal temperature of the meat reaches 165°F. For extra flavour, brush the cooked eggs with the BBQ sauce when the meat reaches 145°F. Serve these whole and surprise your guests, or slice them to show off the pepper and the cheese on the inside.