Burnt End Bacon Bombs

INGREDIENTS

Brisket burnt ends (cubes of cooked brisket)

• Fresh baguette bread
• 1 lb of cooked crumbled bacon (crispy)
• 2 large jalapeno peppers (sliced in thin pieces)
• 4 tsp. olive oil
• 6 oz. sour cream
• 2 tsp. Sriracha sauce
• 6 oz. BBQ Bob’s Original BBQ sauce
• 3 oz. BBQ Bob’s 7 Bones Beef Rub

7Bones Sour Cream:

• 6 oz. sour cream
• 2 tsp. Sriracha hot sauce
• 3 oz. BBQ Bob's 7Bones Beef rub
• Stir well and place into a squeeze bottle

DIRECTIONS

1. Take cubed brisket burnt ends and brush them on all sides with BBQ Bob’s Original sauce.
2. Place them in a pan and put them on the grill or in the oven at 275°F for about 10 minutes or until the bbq sauce gets sticky (caramelizes).
3. Lay the crumbled bacon on a plate and roll each burnt end into the bacon coating all sides then lay them on a plate.
4. Slice the baguette bread into ¾” slices, brush each piece with olive oil and toast them on the grill until they brown slightly.
5. In a skillet, heat some olive oil over medium/high heat and crisp the slices of jalapeno peppers, Remove them from the pan onto a paper towel once they brown slightly.
6. To assemble the appetizer, place the toasted baguettes on a cutting board or dish and squeeze a bit of 7Bones sour cream onto each baguette.
7. Place a bacon coated burnt end onto each piece of baguette, then place a slice of crispy jalepeno onto each burnt end then squeeze a bit more 7Bones sour cream on top.