Bacon Wrapped Scallops with Blueberry Vinaigrette
- Add your sugar, Balsamic, and blueberries into a saucepan and turn on medium heat. Make sure you stir this occasionally, scraping the sides of your pan, and smashing your blueberries as they soften up. It's ok to still have some blueberries that are whole for texture. Let this sauce reduce halfway and transfer to a container and keep at room temperature.
- U15 Scallops
- 16 oz bacon; Cut in half, lengthwise
- Boars Night Out White Lighting Seasoning
- Toothpicks
- 2 tbsp Oil
- 4 tbsp Cold Butter; cubed
- Start off by cutting your bacon lengthwise and pat your scallops dry with a paper towel and season both with White Lighting. Set your smoker to 175. Lay down a piece of foil or place your bacon in a half pan and cook your bacon for 20-25 minutes. Do the same process with your scallops, but only cook for 15 minutes. Once both your bacon and scallops are off, wrap a piece of bacon around your scallop and hold it together with a toothpick. Next, you're going to preheat a cast iron skillet and add your oil. Once your pan is hot, add your scallops and let it sear for about 2 minutes or until golden brown. Once you have a golden brown crust, flip your scallop and add your cold butter. This fat from the butter will help establish your golden brown crust and help crisp up your bacon. Remove your scallops from the pan and serve with your blueberry vinaigrette!
Lime Hot Honey Wings
- 6 tbsp Butter
- 4 tbsp Honey
- 2-3 Jalapenos; Thinly Sliced
- 3 Limes; freshly juiced
- 4 tbsp Hardcore Carnivore Cajun
- Set your pan onto a firebox, grill, or stovetop. Add your butter, lime juice, jalapenos, and honey. Stir occasionally and make sure all your lime juice, butter, and honey are mixed together well! Let your glaze reduce until your jalapenos look cooked. Pour glaze over your wings and toss until your wings are coated.
- Olive Oil
- Hardcore Carnivore Cajun
- 2 limes; zested
- Pat your chicken wings dry with your paper towel and place your wings in a bowl. Coat your wings with your oil and add your Hardcore Cajun seasoning, don't be shy with your seasoning! Let your wings set for 30 minutes. Set your smoker or charcoal grill to 225 and when your wings are ready, load them in and cook them until they hit 165 internal temperature. They take about an hour on the smoker but times vary on a charcoal grill, it depends how close your grilling surface is to your heat source. Once they reach temperature, pull them off and set them in a clean bowl, pour your glaze over them, add fresh lime zest and toss your wings!
Shotgun shells
One pound lean ground beef
One pound sweet Italian sausage
One half cup grated cheese
Holy Gospel Rub (Meat church)
Two packages Manicotti +or- 28 noodles
Over The Fire BBQ sauce
Thin sliced bacon
Mix the ground beef, sweet sausage, grated cheese, and one quarter cup Holy Gospel in a bowl until well combined. It helps if the mix is a little warm for stuffing purposes. (Even adding a little warm water may help)
Now I have found my hand works best for stuffing the manicotti. So rubber gloves would be best here. Stuff each one fully and put aside until all are stuffed or you run out of shells.
Next wrap each one with a slice of bacon..making sure to cover all of the noodle. The noodle may get chewy during the cooking process if not fully covered. Lay them out side by side on a cookie sheet and sprinkle them all with Holy Gospel. Then Cover shells with aluminum foil or plastic wrap and place in the fridge overnight.
Light the smoker and set to 275. I prefer to arrange the shells on a small grate(so they can be removed all at once on the grate) When the internal temperature reaches 150 degrees , bush each one with the BBQ sauce. Wait another 10 minutes and remove from the smoker. Allow them to cool for a few minutes and serve. I slice each one in half or more and stand back and watch your guests devour them!
Jalapeno poppers
Cream cheese
Shredded cheese
Chopped pastrami or brisket or any kind of sausage
Jalapenos
Thin slice bacon
Place jalapeños on a cutting board….leave the tops in place and make a slice three quarters through the top side of the pepper. Then place the peppers on a wire rack or aluminum pan in the grill or smoker at 250+ degrees for approximately 15-20 minutes or till slightly soft.
Remove the peppers and let them cool.
While those peppers are cooling, mix the cream cheese block, half cup of shredded cheese and half cup of chopped meat together well.
Now that the peppers are cool to the touch ,squeeze each jalapeño with your fingers lengthwise to spread the cut side open. With a small spoon, scoop the seeds out. And lay aside.
Then squeeze each pepper again and spoon in the meat and cheese mixture to fill each pepper. Do not overfill, you want to close the slit fairly tight. Then wrap each one with a slice of bacon.
Now place the peppers into the grill or smoker with the heat approximately 275 degrees. Cook them til bacon is done and serve. The peppers can be served whole or cut in half….enjoy!!!
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