Smoked Chorizo Stuffed Dates

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Recipe - Smoked Diablos on Horseback (Our Take On Devils on Horseback)

From the Weston Kitchen


Makes 12

Spicy Glaze

  • 2 tablespoons brown sugar
  • 1 tablespoon Cholula sauce


Smoked Chorizo Stuffed Dates are a 60's classic in which a date is stuffed with an almond, wrapped in bacon, and baked (there are of course endless variations). We updated our devils by sneaking in some chorizo, smoking them, and slathering them in a hot sauce glaze. Ah, much better!

  1. Soak your woodchips for 30 minutes.
  2. Preheat your Smoker to 200°F and fill the water bowl.
  3. Slice the dates open halfway and remove their pits.
  4. Stuff the dates with Chorizo. Wrap them in bacon, then secure with toothpicks.
  5. Once preheated, place the Smoked Chorizo Stuffed Dates onto the racks of your Smoker.
  6. Check the internal temperature of the Chorizo.
  7. Once it has reached 150°F and the bacon is browned and crispy, they are done.
  8. While they smoke, prepare the Spicy Glaze.
  9. Combine the hot sauce and brown sugar in a small saucepan and stir over high heat until the sugar has dissolved and a syrup forms.
  10. Remove from heat.
  11. Once the stuffed dates are fully smoked, use your basting brush to apply the Spicy Glaze liberally over each.

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