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


Devils on horseback 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!

Makes 12

- Ingredients -
½ lb Homemade Ground Chorizo (uncooked)
Use the chorizo recipe within our Chorizo Stuffed Wild Turkey Sandwich
12 slices Homemade Bacon 
12 dates

Spicy Glaze
2 tablespoons brown sugar
1 tablespoon Cholula sauce

- Tools -
toothpicks
Weston Smoker
wood smoker chips
basting brush


Soak your woodchips for 30 minutes. Preheat your Smoker to 200°F and fill the water bowl.

Slice the dates open halfway and remove their pits. Stuff the dates with Chorizo. Wrap them in bacon, then secure with toothpicks.


Once preheated, place the Diablos on Horseback onto the racks of your Smoker.


Smoke under heavy smoke for one hour.


Check the internal temperature of the Chorizo. Once it has reached 150°F and the bacon is browned and crispy, the "Devils" are done.

While they smoke, prepare the Spicy Glaze. 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. Remove from heat.

Diablo cut in half 

Once the Diablos are fully smoked, use your basting brush to apply the Spicy Glaze liberally over each.


Serve to all of your friends!

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