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Found 6 results

  1. This is a fantastic snack for game day or any other occasion where you need some finger food with a little extra KICK! The Atomic Buffalo Turd as interpreted by ME! Start out with a batch of nice sized jalapeno peppers and slice the tops off as shown. Slice each pepper lengthwise as shown. Remove the spines and rinse the peppers out. Fill each pepper half with cream cheese. If you want extra kick you can mix in cayenne pepper with the cream cheese or you can add anything else you may want to the cream cheese to change up the flavor. Place one little smokey smoked sausage on each pepper half on top of the cream cheese. Wrap each pepper half with a half slice of uncooked bacon and secure with a toothpick. You can soak your toothpicks if you like but if you are cooking over indirect heat, they won't usually burn. Put them on your grill over indirect heat and cook. If you are cooking in the 250° range these can stay on about an hour. Just keep your eye on them and don't burn them. Here's what they look like when they are finished!
  2. I start out by cutting the tops off, I then remove the core & seeds and then cut them length wise. For filling I use Laughing Cow Creamy Swiss wedges (1 wedge for every Jalapeno) and mix it with Green Onion & Bacon Crumbles to taste. If my Jalapenos are large enough I add a cooked chicken tender strip and wrap with a strip of Bacon. (Toothpicks as required) I cook them direct for about 5 to 10 minutes and then indirect for around 25 to 30 minutes depending on my grill temp. (Until Bacon is done) Always a big hit.
  3. Here's a super-easy way to put together some snack food that will blow you away! This is also something that's easy to do after a longer cook while your brisket or butt is resting.... What you need: Raw Almonds Peanut Oil Seasoning Blend of your choice What to do: Preheat your Kamado to 250-275 degrees and add some smoke wood (I used apple) Coat Almonds with peanut oil (1 tsp oil per cup of raw almonds) Coat oiled almonds with seasoning (1 to 2 tsp per cup of almonds) Smoke on the grill for 25-30 minutes Let cool and serve!
  4. 8 oz cream cheese 1 tbs cajun seasoning 2 tsp garlic powder jalepenos, maybe 15ish sliced and "boated" (seeded) about 15 slices of bacon cut in half mix cream cheese, cajun seasoning, and garlic powder fill each jalepeno half with mixture and wrap with bacon. use a toothpick to hold together. put on grill and grill until bacon is done. Enjoy!!
  5. Get you hands on some large white mushrooms, wash them and break out the stem (snack on them while you cook). Stuff them with mozzarella cheese. Place them on a medium hot grill and let the cheese melt down in to them. Once the cheese has melted down top them with some tomato sauce and let them finish cooking, They should get a little dark and tender, the sauce will begin to dry a little. Serve and enjoy!
  6. Buffalo Chicken Nacho-Style Potato Chips Well today I was in the mood to try something new. So I decided to cook some Buffalo Chicken Nacho-Style Potato Chips. This is quite simple appetiser to make and its pretty quick to put together and pretty yummy!! This recipe also uses Dizzy Pig Jamaican Firewalk which gives it a nice little punch of heat! When I started cooking I noticed that I was out of scallions onions so I had to do this recipe without them. Ingredients: - 1 chicken breast - 6-8 slices of bacon, cooked and crumbled - ¼ cup sour cream - 3-4 teaspoons of buffalo wing sauce, adjust to your taste - ½ cup bleu cheese - ½ cup scallions, chopped - homemade potato chips or regular ones - Dizzy Pig Jamaican Firewalk - 1/2 cup grated mozilla cheese optional Directions: 1. Pre-heat your BBQ to 375 degrees Fahrenheit 2. Season your chicken breast with Jamaican Firewalk from Dizzy Pig Rubs and cook until no longer pink on the BBQ grill. Set aside and allow to cool, then shred. 3. Tinley slice potatoes ( I prefer red potatoes or russets) into tin chip slices then seasoned them with a little Jamaican Firewalk from Dizzy Pig Rubs (put rub to taste and remember Jamaican Firewalk packs a punch of heat) and cook them in a frying pan with a little bit of canola oil till they are golden. If you're in a hurry you can fry them in the deep fat fryer or use regular plain chips! 4. For Kamado Joe owners put the heat deflector with the stone in the top position and place pizza stone on top. For Big Green Egg users place the plate setter with legs down with pizza stone. For regular propane or other charcoal BBQ place pizza stone on top of Grill. 5. Now you want to bring BBQ temp to 425 Degrees Fahrenheit and let the heat settle. 6. In a small bowl mix together sour cream and wing sauce. 7. Lay potato chips on Pars man Paper with little to no overlap. Drizzle with wing sauce and then top with chicken, bacon, bleu cheese, scallions, and optional grated Mozilla cheese. 8. With Pizza peel place on the BBQ pizza stone with lid close for 6-8 minutes or until bleu cheese starts to bubble. NOTES: If you don't like using store made rubs you can use the following rub recipe which I also find pretty good to use with this nacho recipe. Basic Chicken Rub Ingredients: · 1 tablespoon onion powder · 1 tablespoon garlic powder · 1 tablespoon salt · 2 teaspoons whole mustard seeds · 1 teaspoon sage · 1 teaspoon thyme · 1 teaspoon paprika · 1 teaspoon black pepper Now mix all the ingredients and store in air tight container. It can keep for up to six month! Happy Grilling!
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