By Will Branch
The Texas Twinkie was born in Lone Star barbecue joints: a jalapeño hollowed out, stuffed with chopped brisket and cream cheese, wrapped in bacon, and smoked until the pepper slumps and the bacon crisps. It’s one of the great barbecue bites, but it requires a large-capacity smoker and access to excellent smoked brisket.
On the Grobbel’s Garage Food Truck, we take everything that makes it work—hickory-smoked brisket, creamy cheese, jalapeño heat, bacon—and roll it into a crackly egg roll that holds up in one hand. The heart of it is Grobbel’s 1883 hickory smoked brisket burnt ends: the rich, bark-heavy point cuts that carry the most smoke and fat. A warm, smoky chipotle honey on the side brings sweet heat for dipping.
Yield: 16 egg rolls, or 8 servings
Chef’s Note: Chill the filling before rolling. Cold cream cheese firms up and holds its shape, which makes the egg rolls easier to roll tight and less likely to leak in the fryer.
INGREDIENTS
Chipotle Honey
- 1 cup honey
- 2 chipotle peppers in adobo, finely minced, plus 1 tablespoon adobo sauce
- ½ teaspoon smoked paprika
- Pinch of kosher salt
Burnt End Filling
- 1 pound Grobbel’s 1883 hickory smoked brisket burnt ends
- 6 slices thick-cut bacon
- 8 ounces cream cheese, softened
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 cup (4 ounces) shredded gouda cheese
- 3 fresh jalapeños, seeded and finely diced
Egg Rolls
- 16 (7-inch) egg roll wrappers
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Vegetable or peanut oil, for frying (about 2 quarts)
Special equipment: Deep fryer
METHOD
Make the chipotle honey: In a small saucepan over low heat, combine the honey, chipotles, adobo sauce, smoked paprika and salt. Warm, stirring, until loose and well combined, 2 to 3 minutes; do not let it boil. For a smoother sauce, blend with an immersion blender. Set aside to cool slightly, and serve warm or at room temperature.
Prepare the bacon: Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain, then chop.
Make the filling: In a large bowl, beat the cream cheese, garlic powder, smoked paprika and black pepper with a spatula until smooth. Fold in the 1883 hickory smoked burnt ends, bacon, gouda, jalapeños and scallions until evenly combined. Taste and adjust the seasoning as needed. Cover and refrigerate until firm, at least 30 minutes.
Roll the egg rolls: Place one wrapper on a clean work surface like a diamond, with a corner pointing toward you. Keep the remaining wrappers covered with a damp kitchen towel to prevent them from drying out. Spoon filling onto the lower third of the wrapper and shape it into a log about 4 inches long. Fold the bottom corner up and over the filling, tucking it snugly underneath. Fold in the left and right corners, then roll tightly toward the top corner. Brush the top corner with the cornstarch slurry and press to seal. Transfer seam side down to a baking sheet and cover with a damp towel. Repeat with the remaining wrappers and filling.
Note: These can be made ahead of time and frozen until you are ready to serve.
Fry the egg rolls: In a deep fryer set to 350°F, working in batches of 4 or 5 to avoid crowding the pot, fry the egg rolls, turning occasionally, until deep golden-brown and crispy, 4 to 5 minutes. Transfer to a wire rack set over a baking sheet to drain. Let the oil return to 350°F between batches.
Serve: Let the egg rolls rest for 2 to 3 minutes so the cheese sets slightly, then slice in half on the bias and serve hot with chipotle honey for dipping or drizzling.
To store egg rolls: Uncooked egg rolls freeze beautifully. Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe bag or container and keep frozen for up to 3 months. Fry from frozen at 325°F for 7 to 8 minutes, until golden and heated through.
To store chipotle honey: Refrigerate in an airtight container for up to 2 weeks. Warm gently before using to loosen.
Will Branch is a Detroit-based chef with two decades of experience. In 2009, he founded Corridor Sausage, which grew through national distribution. After partnering with E.W. Grobbel, he now serves as Culinary Innovation Director at E.W. Grobbel, developing menu items for chain and independent operators across the country.
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