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Note: Tiger Sauce can be found with the hot sauce in most grocery stores.
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It has a big tiger head on the label (http://www.amazon.com/TryMe-Tiger-Sauce-10-oz/dp/B000BD3XU0)
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Wash the Anaheim chiles and cut the stem ends off so that they are of equal length.
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Cut a long V-shaped sliver out of one side of each chile.
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Start at the cut end, about 1/4 wide and end about an inch from the tip.
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The intention is to get them to open enough to seed, de-vein and stuff.
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Remove the seeds and veins from each chile.
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Mix all of the remaining ingredients (except the bacon, BBQ sauce, honey and butter) well in a large mixing bowl.
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Roll a tapered cylinder of the stuffing and fit it into the chile, packing it loosely from the tapered end up.
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You want it full, but not overflowing.
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Wrap each chile with one of the bacon slices.
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Starting about 1 from the cut end, tuck the end of the slice between the inside of the pepper and the stuffing.
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Stretch it around the pepper in a spiral pattern moving toward the other end without overlapping.
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Tuck the other end in the tapered end of the chile, just as you started.
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It should leave you with about an inch of chile exposed at each end.
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Start your fire and prepare for indirect cooking at medium-high heat (about 300 degrees F).
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Add one small chunk of fruit wood (apple or cherry) to the fire about 10 minutes before adding the chiles.
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Wood chips soaked for 30-60 minutes will work well, too.
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If youre using a gas grill, make a smoker pouch.
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Dust each wrapped chile lightly with the seasoning.
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Cook the chiles with indirect heat for about 1 hour and 15 minutes, turning once at the halfway point.
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Mix the BBQ sauce, honey and butter in a small bowl, and set aside.
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Glaze each chile on one side, turn, glaze the other side, and cook another 15 minutes.
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Glaze and turn the chiles again, then cook another 10 minutes.
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Remove and serve immediately.
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Enjoy.
