Thinking for Thanksgiving? You can practice the amazing Jalapeño Popper Egg Rolls
Last weekend we tried the amazing Jalapeño Popper Egg Rolls from @smokesessionsbarbecue out at the troubadour fest. I had to make them for myself. I started out by seasoning two blocks of cream cheese with Meat Church Holy Voodoo and smoking them at 225 Super Smoke on my flame broiler pellet grill.
At the same time, I seasoned some thick-cut lamb with Holy Voodo and placed it on the grill next to the Cream Cheese, and let them run for about 2 and a half hours.
How have I never smoked lamb before? Absolutely perfect!
I had thawed out a Holy Cow Brisket point I had leftover from a couple of weeks ago. I chopped it cup into small pieces and removed any of the big fat pieces.
Once the cream cheese was ready I mixed it in a bowl with the Brisket, 5 slices of Chopped Smoked lamb, 2 Chopped Jalapeños, a handful of Shredded Mexican Cheese, and more Holy Voodoo. Once it was all mixed up I rolled it into Egg Roll Wrappers and sealed them up with an egg wash.
I heated oil upon the Blackstone using an aluminum pan. Once it was at 325, I started frying up the egg rolls. I pulled them when they got golden brown.
After cooking a bit, I cut the Egg Rolls on a diagonal and topped them with Traeger Texas Spicy BBQ Sauce.
These were hands down one of the best things I’ve made in a while. We had some friends over and everybody was giving rave reviews. These were super hardy stuffed with lots of brisket, bacon, and cheese.
We served them as solitudes, but they easily could be a meal all to themselves. This recipe ended up making about a dozen rolls.
