Laser Cut Iron Pepper Grill-USA

Made in the USA-circa 1990's for grilling peppers (jalapenos) on an outdoor grill or inside oven appliances.
Laser cutting steel was a technology that spans back to the 1960's with diamond dies. In the 1970's the invention of CO2 laser technology was primarily for aerospace engineering and sheet metal fabrications.
CO2 lasers began to improve precision throughout the 1970's and was catapulted into production manufacturing when Prima Industries introduced the 3D laser. By the early 1990's, the world roughly had 20,000 industries using the gas laser cutting method. Some of the greatest inventions in the nineties was the "laser cut" key that changed the ant-theft procedures throughout automobile manufacturing.
Nowadays the manufactures of steel and fiberglass most likely still laser cut for precision.
This iron tray is for making "Texas Armadillo Eggs" or "Atomic Buffalo Terds". In most parts of the USA this would be referred to as stuffed jalapenos. Stuffed jalapenos can be also served deep fried and our known as "poppers".
This idea began in the 1950's when Texas stores began selling Mexican imported canned jalapenos
stuffed with cheese, sardines, red snapper and shrimp. By the 1960's, Texans began creating different recipes for stuffed jalapenos. The most traditional of Texan recipes suggested wrapping the jalapeno pepper in bacon and stuffing with beef, turkey, chicken, venison, or even ham instead of the traditional seafood trio. There are several different peppers, and stuffing ideas, and nicknames globally for stuffed pepper recipes but the jalapeno will always be the greatest to wrap, stuff, cook, and then eat!
This laser cut iron tray holds 12 peppers (dozen armadillo eggs). The diameter of the pepper rests is 1 inch each. The grill weighs 1 pound and 10 oz and measures approximately 11" X 6" X 2" and has been seasoned.

TEXAS ARMADILLO EGGS
1 pound pork sausage
12 slices bacon
6 jalapenos
4 ounces cream cheese
4 ounces cheddar cheese
2 Tablespoons brown sugar for a "bacon rub"
1 cup of BBQ Sauce of your choice
Preheat-
Fire up your favorite smoker or grill and preheat to 250 degrees Fahrenheit with your favorite hardwood like hickory, oak, or maple.
Stuff the jalapenos-
Combine cream cheese and browned ground country pork sausage in a small bowl and spoon equal amounts into the cored and seeded jalapenos.

Wrap in bacon-
Wrap each stuffed jalapeno with 1-2 pieces of bacon. Tuck the ends of the bacon to secure stuffing.
Then rub brown sugar on the bacon strips.

Smoke or grill in tray-
Insert a toothpick through the middle sides of the peppers. Place in the grilling tray and then place the tray on the grates of the preheated smoker or grill. Close the lid, and smoke until the internal temperature reaches 165 degrees F.

Sauce-
For soft bacon, remove the armadillo eggs from the smoker, brush with BBQ Sauce, and serve immediately. For crispier bacon, brush on the BBQ sauce, increase the heat of the grill to 400 degrees F, and cook for 2-3 minutes to set the sauce and crisp the bacon.

Enjoy-
Rest for 5 minutes and serve warm and enjoy the "foodgasm"!

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