Smoked...Extreme Cherry Bird TNT Bombs

Photo by David W.
Adapted from google.com

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 2 2

    2 lb ground chicken

  • 2 2

    2 eggs

  • 1 1

    1 cup bread crumbs

  • 15-18 15-18

    15-18 fresh cherries, pitted (seeds removed)

  • 2 2

    2 ghost peppers, cleaned (seeds and veins removed)

  • 2 2

    2 TBS crumbled blue cheese

Directions

Purchase pre-ground chicken or grind it yourself in the food processor or meat grinder using half breast tenders and half boneless, skinless thighs with visible fat removed. Use less Ghost Pepper if you don’t like your food very hot. Prepare the Cherries and the Ghost Peppers Use a hand pitter to remove the seeds from the cherries. You can remove the seeds by any means possible if you don’t have a pitter. Use the food processor and just pulse it a time or two to chop the cherries up or you can use a hand chopper. A sharp knife also works. Remove the seeds and veins from a couple of Ghost Peppers. ***BE SURE to use GLOVES!*** Add the peppers to the food processor and pulse them just enough to chop them up real fine. A hand chopper or sharp knife works equally well. Mix it up Add the bread crumbs, eggs, Cajun Seasoning Rub, blue cheese, chopped cherries and chopped Ghost Pepper to the ground chicken. Fold all ingredients together but don’t over mix the chicken. Forming the Cherry Bombs Form the chicken mixture into ¾ to 1-inch balls then roll them lightly in a plate of Cajun Rub. Stick a toothpick into each ball and they are ready for the smoker. Please use a Smoker Rack to hold all TNT Bombs efficiently Getting the Smoker Ready Prepare the smoker for cooking/smoking at about 225°F using dry cherry chips. Once the smoker is maintaining it’s temperature, the smoked chicken cherry TNT bombs are ready to go on the grate.

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