Chow Call Texas Twinkies

July 10th, 2019 By Lindsey Atkinson - GTI Girl - "My Mama calls me Lindsey Lou."

During the summer festivities in the south, we all enjoy spending time with our families. Having cook-outs and playing corn hole, ladder ball, then taking a nap in the hammock is pretty much the perfect summer afternoon. Lindsey has the perfect treat to go along with any of your favorite cook-out menus.

Lindsey says: "Everyone needs a little spice in their life, right?!" Spice things up with Lindsey Lou's Texas Twinkies. These tasty treats will be the hit of every summer cook-out! The recipe has a 10 minute prep time and a 40 minute cook time.

• 12 whole jalapenños
• 15 T. cream cheese
• 1-1/2 lbs. marbled brisket
• 12 thick-cut strips bacon
• 2 T. coarse-ground pepper
• 6 oz. Jack Daniel's Smokey Sweet Barbecue Glaze

Slice each jalapenño in half from stem to tip. Slice across stem end; remove seeds and membranes. Place the jalapenños on a baking sheet; bake at 300°F for 10 minutes. Remove them from oven; (optional) place the jalapenños in a bowl of ice water to extract additional seed oil. Fill each jalapenño half with approximately 1 tablespoon of cream cheese; Then add 2 oz. of chopped brisket. Close the halves around the stuffing (cream cheese and brisket). Wrap with bacon; add pinch of coarse pepper. Place peppers on baking sheet that is lined with foil; bake at 350°F for about 30 minutes. Remove; apply approximately 1 tablespoon of glaze to each. Serve immediately.