Thought I'd share something with Y'all this Christmas Eve.

Most of the Christmas' past our kitchen smells of nutmeg, cinnamon, turkey, ham, sweet tater and ETC, but today it smells of Cajun spices, Jalapenos and Mesquite. The reason for this is because I have decided to fix some Cajun Hot Wings and Stuffed Jalapenos to take to my oldest Son's where we will be celebrating Christmas Dinner tomorrow.

The following is a Pictorial Tutorial WITHOUT the SMELL !

These Wings have been soaking in Allegro Creole Marinade for 2 days and are ready for the Mesquite Charcoal Grill.


Almost ready to come off:


Finished, Juicy and Spicy and ready for the frig:


First the Jalapenos are cored, deveined and seeds removed:


Next comes a sliver of Pepper Jack Cheese:


Followed by the browned and drained Pan Sausage - - - this happens to be Nilgai Asian Antelope:


Topped with a piece of bacon and ready for the Grill:


Grill until bacon is done (you may have to finish the bacon in the oven):


Cover with Foil and put in frig until tomorrow: