Lunatic Singe BBQ - Smoked Appetizers

Pig Candy #1 (oven)

Ingredients
½ pound thick cut bacon
1 Tablespoon Tabasco or your favorite hot sauce
½ Tablespoon freshly cracked black pepper
½ cup brown sugar, packed

Instructions
Preheat the oven to 400F. Cut the bacon in half.

Line a baking sheet with foil and spray with non-stick cooking spray.

Place bacon strips on top of the rack. Brush hot sauce over the bacon.

Sprinkle bacon with brown sugar and freshly cracked black pepper.

Bake for 10-20 min, (depends on how crispy you want your bacon.)

Pig Candy #2 (smoker)

Ingredients
1 lbs. bacon, thick cut
1/2 cup dark brown sugar
1 TBs honey rib rub
1/8 tsp cayenne pepper
1/4 cup maple syrup

Instructions
Preheat smoker to 225°F.

In a small bowl, combine the sugar, honey rib rub, and cayenne pepper.

Lay the bacon on foil lined cookie sheet.

Brush both sides of the bacon with the maple syrup, then sprinkle with the combined rubs.

Smoke for 1 hour or until slightly crisp.

Allow the bacon to cool for 30 mins before enjoying.

Atomic Buffalo Turds

Ingredients
30 Jalapeños
16 oz Cream Cheese
2 cups extra sharp cheddar grated
½ cup Jeff's original rub
30 slices bacon thin, cut is best

Instructions
Wash the jalapeños. Cut off the stems and remove the seeds and veins. Cut the peppers in half lengthwise so they become boats.

Combine 16 oz of cream cheese, 2 cups of shredded extra sharp cheddar and ½ cup of your favorite rub into a large bowl. Mix well.

Stuff the mixture into the boats just slightly heaped up over the edges.

Cut the bacon slices in half and wrap bacon around each stuffed pepper.

Place the stuffed, bacon wrapped jalapeños into a pan.

Preheat Smoker 250°F and cook for 3 hours or until the bacon is done.

Not-So-Atomic Buffalo Turds

Ingredients
24 medium red and yellow mini sweet peppers
8-oz Kraft Philadelphia cream cheese
1 cup grated American cheddar cheese
4 cooked bacon strips, crumbled
Cayenne pepper
Favorite rub of choice

Instructions
Cut off the stem of the peppers. Make a slit ¾ ways down one side and gently remove any seeds.

Mix the softened cream cheese, grated cheddar, and crumbled bacon in a bowl. Feel free to add more cheese or bacon to your liking. If you like it spicy, add some hot sauce or cayenne pepper to the cheese mix. Add some rub to taste

Stuff the prepared peppers with the cheese mix. If you like, you can wrap the pepper with a bacon strip and secure with a toothpick.

If you have an ABT rack, put your prepared peppers onto that rack. If not, you can grill/smoke them right on the cooking grate or in foil pan.

Preheat smoker to 275F and cook until bacon is done.

Remove from smoker and dust with your favorite rub and serve immediately.

Smoked Street Corn Dip

Ingredients:
2 cans Southwest corn - drained
16oz pepper-jack cheese
16oz cream cheese
1 bunch cilantro - minced
Tajin seasoning

Instructions:
Preheat smoker to 225F using wood of choice.

Combine all ingredients into a foil pan and smoke for 2 hours, giving it a good stir halfway through.

Smoked Sausage Wrapped Shrimp

Ingredients:
1-2 lbs large shrimp (peeled with tail left on)
Rub of choice
Ground sausage (hot or mild) (1 lb makes 12-16)

Instructions:
Peel the shrimp, leaving the tail on, and place in a bowl.

Pour a good amount of choice of rub over the shrimp and stir to coat. If time allows, place the bowl in the fridge for an hour.

Make a ball of sausage about 1-inch in diameter, press flat, lay the shrimp on it, and wrap around the the shrimp.

Note: This is quick and easy if the shrimp are dry and the sausage is cold.

Sprinkle some of choice of rub on the completed appetizers and place in a foil pan or rack.

Preheat smoker to 240°F with wood of choice.

Place the shrimp appetizers in the smoker and cook for 45 minutes.

The sausage needs to reach 160°F to be safe, at which point the shrimp inside will be just perfect.

Remove from smoker and serve with warm bbq sauce.

Bacon Wrapped Sausage Poppers

Ingredients:
6 full-length sausages
1 ½ cups Jalapeno Pimento Cheese
3 TBs Rub of choice
1 sliced jalapeno
12 strips of bacon

Instructions:
Using a sharp knife, slice into the casing on one side of the sausage and open it up with your hands. Push the meat to the sides so it creates a little boat for the filling. Be careful not to push the meat out of the casing, you really just want to open it enough for the cheese.

Fill each of the sausages with some pimento cheese, just enough to fill the void. Add slices of jalapenos. Carefully wrap 2 pieces of bacon over each sausage. Use toothpicks if you need to hold the bacon in place. Season all sides generously with the spice rub.

Place the bacon-wrapped sausages in the fridge for at least an hour, uncovered. This helps the bacon set to its new shape, lowering the chance of it unwinding itself on the smoker.

Preheat your grill or smoker for indirect cooking at 350°F.

Place the bacon-wrapped poppers in the smoker. If using a charcoal grill, place the poppers away from the coals using a 2-zone method of cooking. Add wood chunks or chips as desired.

Cook them for 45-60 minutes until the bacon is crispy. This timing can vary depending on the bacon and grill, so use your eyes.

Remove them from the grill when they are ready to go. Make sure you claim yours before taking them inside to serve!