Old School Corn Bread Dressing

Corn Bread Derssing

Old School Corn Bread Dressing

This is a deep south recipe including a scratch-made corn bread recipe. The flavors are perfect for your holiday table and a proven winner!

Prep Time30

Cook Time1

Course: Holiday, Side Dish

Cuisine: American

Keyword: corn bread dressing, scratch made corn bread, turkey dressing

Servings: 12

Equipment

1 10 Inch Cast Iron Skillet
1 Smoker or Grill

Ingredients

1 batch SuckleBusters Smoked Cornbread Follow recipe on this site
6 each Biscuits, large
32 oz Chicken Stock or Broth Plus, additional as needed
2 each Celery Stalks, chopped
1 each Medium Yellow Onion, chopped
1/2 stick Butter
1 tsp Ground Sage
1 tsp Poultry seasoning
1 tsp Black Pepper to Taste
2 tsp Salt to taste

Instructions

Make Corn Bread

Make 1 batch SuckleBusters Corn Bread using SuckleBusters recipe

Sauté Onion and Celery

Chop onions and celery
Sauté until translucent on flattop or pan, reserve to baking dish

Assemble Dressing

Chop/crumble corn bread and biscuits, add to baking dish
Add sage, poultry seasoning, black pepper (to taste) and salt (to taste)
Add 32 oz Chicken stock, mix until smooth and add more chicken stock until it is moist, but not soupy
Add 2 TBSP oil (or bacon grease) to a hot 10 in cast iron skillet and pour in dressing.

Cook

Place in a 400-degree smoker or grill (alternatively use oven)
Cook for 30 minutes or until golden brown on top

Serve and Enjoy!

Happy Thanksgiving!

Video

Smoked Sweet Potatoes

Smoked Sweet Potatoes

Smoked Sweet Potatoes

This smoky-sweet potato recipe is perfect for your grill or smoker. Make your next family meal extra-sweet and extra special with this easy-to-follow recipe.

Prep Time30

Cook Time1 30

Course: Holiday, Side Dish

Cuisine: American

Keyword: Smoked Sweet potatoes

Servings: 12

Equipment

1 Smoker or Grill
1 Aluminum Half Tray

Ingredients

6 large Sweet Potatoes
1 stick Butter
1 cup Brown Sugar
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Ground Nutmeg
1 – 2 dash Cloves

Instructions

Cook the potatoes

Select 6 large, sweet potatoes – place in a tray or pan
Cook on 400 degrees for about 1.5 hours, until the skins are loose
Remove and allow to cool

Make the Butter and Brown Sugar Mixture

Melt the butter and brown sugar over low to medium heat in a saucepan
Add in the cinnamon, ginger, nutmeg and cloves
Mix well and reserve, keep warm

Assemble the Sweet Potatoes

Peel off the skins off the potatoes and arrange on a half tray or baking dish
Pour over the butter and brown sugar mixture
Add salt (to taste)

Bake Sweet Potatoes

Cook in a 400-degree smoker or oven for about 15 minutes

Serve and Enjoy!

Video

Hatch Chiles and Bacon – Mac ‘n Cheese

Hatch Green Chile and Bacon Mac n Cheese

Green Chile and Bacon Mac ‘n Cheese

This delicious recipe is just like Grandmas recipe except we added Hatch green chiles and bacon – you'll never make Mac 'n Cheese any other way!

Prep Time15

Cook Time30

Course: Holiday, Side Dish

Cuisine: American

Keyword: Bacon, hatch green chile, mac and cheese, Macaroni and cheese

Servings: 12

Equipment

1 Pan for boiling the noodles
1 Smoker or Grill

Ingredients

12 oz Package large elbow macaroni
8 oz Shredded mild cheddar cheese
8 oz Velvetta cheese
1 cup Milk
4 oz Hatch Green Chiles, mild canned is fine
8 strips Bacon
4 tbsp Butter
1 tsp Salt to taste
1 tsp Black Pepper to taste

Instructions

Prepare the Macaroni

Cook the elbow macaroni per the package instructions, strain and return to pan
Add the milk and butter, stir until the butter is melted
Add the cheeses (reserve 2 oz cheddar) and stir in to mix well over low heat
Fold in the Hatch green Chiles (optional)
Add salt and black pepper (to taste)

Add to a Baking Dish

Pour the macaroni mixture to a baking dish or half tray
Top with crumbled bacon
Sprinkle on remaining cheese

Bake

Place on 400-degree smoker or grill (oven optional)
Bake until the cheese is melted, and the mac is bubbling

Serve

Serve immediately and enjoy!

Video

Heavenly Cranberry Salad

Heavenly Cranberry Salad

Heavenly Cranberry Salad

A must have on your holiday table! This is the most requested side dish every Thanksgiving and Christmas. Take cranberries to a whole new level with this creamy fruit side-dish.

Prep Time30

Course: Holiday, Side Dish

Cuisine: American

Servings: 12

Equipment

1 Sauce pan

Ingredients

12 oz Fresh Cranberries
1 cup Sugar
3 each Bananas
3 each Apples
1 cup Mini Marshmallows
1 – 2 cups Whipping cream

Instructions

Make Cranberry Sauce

You'll need cranberries, bananas, apples, whipped cream, marshmallows, and sugar
Add the cranberries and 1/2 cup water saucepan, cook on low to medium heat
When the cranberries soften, mash into a paste/sauce
Add 1 cup sugar, stir, remove from heat, chill in the fridge (overnight is great)

Assemble

Chop bananas and apples, add to serving dish
Fold in 1 + cup whipped cream and cranberry sauce
Add marshmallows

Serve and enjoy!

Chill and serve

Video

Mexican Street Corn – Elotes

Mexican street food dish made from corn

Mexican Street Corn (Elotes)

Mexican street corn, also known as "elote," is a popular and flavorful street food dish commonly enjoyed in Mexico and increasingly popular in other parts of the world. This dish features grilled or boiled corn on the cob that is typically coated with a savory and creamy mixture and then garnished with various seasonings. Our version is served in a cup with traditional Mexican Crema and Cotija cheese.

Prep Time10

Cook Time15

Assemble, Garnish and Serve5

Total Time25

Course: Side Dish

Cuisine: BBQ, Mexican

Keyword: butter, chili powder, Cotija cheese, elote recipe, elotes, grilled corn, lime, Mayonnaise, mexican cusine, mexican street corn, mexican street food, spicy corn, street food

Servings: 8 servings

Equipment

1 Griddle for frozen or canned corn
1 Grill or Smoker for corn on the cob
1 Aluminum Half Tray

Ingredients

2 lbs Corn either frozen, canned or cooked on the cob
1 large Yellow onion diced
1 large Red bell pepper diced
4 oz Mayonnaise Dukes is preferred
4 oz Cotija cheese grated
4 oz Crema
1/2 stick Butter
2 oz Olive oil
2 – 4 oz 1836 BBQ rub
1 large Lime
1 – 2 large Jalapeños optional

Instructions

Prepare the Corn –

Set the griddle to medium-high heat, when ready – add 2 oz olive oil
Immediately add the corn, onion and red bell pepper
Sprinkle on 1836 BBQ Rub
Cook until the corn is lightly roasted

Assemble the Dish

Add 1/2 stick of melted butter to the aluminum tray
Add the roasted corn/onion/bell pepper to the tray
Stir in the mayonnaise, cotija cheese and crema

Garnish, Serve and Enjoy!

Sprinkle on cotija cheese, 1836
Add sliced jalapenos (optional)
Serve in a cup with a spoon, top with hot pepper sauce.
Optional – top with chopped brisket or pulled pork, BBQ Sauce and take this recipe to a whole 'nuther level!

Baby Back Pork Ribs

Fallin of the bone baby back pork ribs recipe

Baby Back Pork Ribs

Indulge in the ultimate BBQ experience with SuckleBusters' mouthwatering baby back pork ribs recipe. Our step-by-step guide ensures tender, flavorful ribs that fall off the bone. Elevate your grilling game today!

Prep Time30

Cook Time3

Course: Main Course

Cuisine: BBQ

Keyword: babay back pork ribs, bbq ribs, falling of the bone, loin back ribs, pork

Servings: 6

Equipment

1 Smoker or Grill
1 Aluminum Foil

Ingredients

3 slabs Baby Back (Loin Back) pork ribs
4 oz Hog Waller Pork Rub
4 oz Sugar Daddy BBQ Rub
8 Fl oz Honey BBQ Glaze
1 stick Butter

Instructions

Step 1 – Prep and Initial Cook – 2 hours

Preheat Smoker or Grill to 300 degrees cooking temperature
Rinse and pat dry ribs
Remove the silver skin (if applicable)
Evenly season both sides of the ribs with Hog Waller
Place the ribs on the smoker – meat side up, uncovered
Set timer and cook the ribs for 2 hours

Step 2 – Glaze, Wrap and Cook – 45 minutes

Add 8 oz Honey BBQ Glaze + 1 stick of butter to a small pot
Incorporate and simmer on low for 10 minutes
Remove ribs from the smoker
Glaze both sides
Apply sugar Daddy BBQ Rub to both sides
Wrap in foil
Place back on the smoker
Set timer and cook for 45 minutes

Step 3 – Unwrap, Glaze and Finish Ribs – 15 minutes

Remove ribs from Smoker
Unwrap
Apply thin layer of BBQ Glaze and Sugar Daddy
Place back on the Smoker
Set timer for 15 minutes

Serve and Enjoy!

Remove ribs from the Smoker
Hold for about 5 minutes
Slice, Serve and ENJOY!

Video

Beef Birria Tacos

Beef Birria Tacos

Beef Birria Tacos

Simply the BEST tacos you will ever make!

Prep Time1

Cook Time4

1

Total Time6

Course: Main Course

Cuisine: BBQ, Mexican

Keyword: BBQ, Beef, Birria, Tacos

Servings: 24 Tacos

Author: Dan Arnold

Equipment

1 Flat Top Griddle Treager Flatrock
1 Smoker or Grill Big Green Egg XL
1 Vita Mix or other blender Viat Mix 310

Ingredients

4 Lbs beef chuck roast
24 each corn tortilla
24 oz shredded cheese
6 each chiles guajillo dried
3 each chiles ancho dried
3 each chiles pasillas dried
2 each yellow onion
1 each carrot
2 each jalapeno peppers fresh
1 each serrano peppers fresh
3 each tomatoes medium
6 cloves garlic fresh
2 each 32 oz beef stock or beef broth
4 oz SuckleBusters 1836 Beef Rub
4 tbsp olive oil
1 tbsp salt or to taste

Spice Blend

1/4 tsp cinnamon powder
1/4 tsp cumin powder
1 tbsp oregano
1 tbsp SuckleBusters 1836 Beef Rub
3 each whole bay leaves

Garnish

4 each limes sliced
1 bunch cilantro chopped
1 each yellow onion fine chopped
2 each jalapenos and/or serrano peppers fine chopped

Instructions

Step 1 – Prepare and Cook Beef

Set Smoker to 300 degrees cooking temperature
Heavily season beef chuck with SB 1836 Beef Rub
Place beef on the smoker and cook until 160 degrees internal temperature
(While meat is cooking – begin cooking vegetables and chiles)

Step 2(a) – Prepare and Cook Vegetables

Set Grill to high heat – approx. 400 – 500 degrees cooking temperature
Rough chop 1 onion, 1 carrot, 2 jalapenos, 1 serrano chile
Place vegetables in cast iron skillet, add 2 – 3 TBSP olive/cooking oil
Place on high heat grill to sauté
As vegetables begin to caramelize/turn brown, then add tomatoes
As tomatoes begin to break down, add 6 cloves crushed garlic
After adding garlic, cook for approx 1 – 2 minutes, then deglaze the skillet with 1 cup beef stock
Remove skillet from heat and reserve

Step 2(b) – Prepare and cook Chiles

Deseed 8 guajillo, 3 ancho and 3 pasillo chiles
Add all chiles to a 2 quart saucepan and cover with water
Cook chiles until tender
Remove the saucepan from the heat and reserve

Step 2 (c) – Puree Vegetables and Chiles

Add the cooked vegetable to a Vita mix (blender), pour over juices from the skillet
Remove the chiles from water and add to the blender
Add 24 oz beef broth to the blender
Blend on low to incorporate, then high setting for 30 – 45 seconds until smooth

Step 3- Add all ingredients to a Dutch oven and finish cooking

Add the pureed vegetables and chiles to the Dutch oven
Add the cooked beef to the Dutch Oven
Add the Spice Blend above to the Dutch oven
Cook on low heat (slight boil) until the meat is fall-apart tender, about 2 hours
Optional – Add more beef stock as needed to your desired thickness

Assemble Tacos

Set the griddle to medium-high heat
Remove the meat from the Dutch oven and chop, reserve
Dip corn tortilla in the vegetable and chile stock and place on griddle
Add 2 oz shredded cheese
Add 2 oz shredded beef
Fold over into a taco and cook until cheese melts and tortilla are slightly crisp
Remove and reserve

Serve

Add cilantro, onions, jalapenos plus a squeeze of lime and serve
Enjoy!

Video

SPG Hot Chicken Wings

SPG Hot Chicken Wings

These fiery wings have the perfect amount of heat for BBQ Hot wings!

Prep Time30

Cook Time30

Course: Appetizer, Main Course, Side Dish

Cuisine: BBQ

Keyword: BBQ, Chicken Wings, Spicy Chicken Wings

Servings: 4 people

Author: SuckleBusters

Equipment

1 Big Green Egg or charcoal grill

Ingredients

2.5 LBS Frozen party wings
4 oz SuckleBusters SPG Hot
1/4 cup SuckleBusters Chipotle Pepper Sauce
1/4 cup SuckleBusters Chipotle BBQ Sauce
1/4 cup Butter
4 oz SuckleBusters Poultry Marinade Optional

Instructions

Preparation

Marinade the chicken wings overnight using SB Poultry Marinade, directions are on the box
Preheat BGE to 325 degrees cooking temperature
Remove the wings from marinade and place on preparation tray
Season both sides heavily using SuckleBusters SPG Hot
Prepare the sauce by mixing; Chipotle BBQ Sauce, Chipotle Pepper Sauce and butter in a cast iron (or other grill-ready) pot

Cooking

Place the sauce on the center of the grill
Place the wings around the sauce, close the lid and cook for 12 minutes
After 12 minutes, flip the wings, close the lid and cook for another 12 minutes
Flip wings and brush on the sauce, close the lid and cook for 2 minutes
After 2 minutes, flip wings and brush on the sauce, cook another 2 minutes
Check the internal temperature – you’re looking to get them to approximately 175°

Serving

Pull wings from the grill and place them directly into the serving tray, brush on any extra sauce
For EXTRA HOT wings, sprinkle on a light dusting of SPG Hot
Rest for 2 minutes, then serve and enjoy!

Don't forget to take and post a picture!

Video

Smoked Corn Bread

Smoked Corn Bread

Great homemade recipe for the smoker or oven

Prep Time1

Cook Time25

Course: Side Dish

Cuisine: American, BBQ

Keyword: Corn Bread

Servings: 8 slices

Author: Dan Arnold

Equipment

1 Smoker or Oven
1 Cast Iron Skillet 10 in
1 Gloves or oven mitts

Ingredients

1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/3 cup sugar
1 tbsp baking powder
1 tsp salt
1 1/4 cup milk
1/2 cup vegetable oil + 1 tbsp for the skillet
2 each eggs

Instructions

Preheat Cooker (or oven) and Skillet

Set cooker to 425 degrees cooking temperature
Place cast in skillet in cooker to pre-heat

Dry Ingredients Prep

Add all the dry ingredients to a medium sized mixing bowl
Mix with a spatula until fully blended

Add Wet Ingredients to the Dry Mix

Add all wet ingredients into the dry mix
Mix/blend with a spatula until fully incorporated
Set corn bread mix to the side and cover

Prep Cast Iron Skillet

After the cooker reaches 425 degrees
Add 1 tbsp oil to the cast iron skillet and place back in cooker
Wait 2 – 3 minutes for the oil to come up to temperature

Cook

Add the batter mix to the hot skillet (if the sides of the batter sizzle – perfect)
Place back on the cooker
Cook for approx. 30 minutes or until a toothpick come out clean
Remove for the cooker

Serve and Enjoy!

Cut and serve immediately
Add butter if desired

Caribbean Jerk Chicken

Caribbean Jerk Chicken

Spicy, authentic recipe with Scotch-Bonnet peppers, allspice, ginger and nutmeg

Prep Time2

Cook Time1

Resting time5

Total Time3 5

Course: Appetizer, Main Course

Cuisine: BBQ

Keyword: Caribbean Jerk, Chicken, Spicy

Servings: 6 people

Author: Matt Jendrusch

Cost: $20

Equipment

1 Smoker or Grill
1 Plastic bag use during marinade

Ingredients

4 lbs Chicken Recommend Drumsticks or Whole cut-up
1 package SuckleBusters Jerk Marinade
1/2 cup Orange juice
1/2 cup Oilive Oil
4 each Fresh chopped scallions
1 each Lime sliced

Instructions

Preparation
Remove chicken from package, rinse with fresh water and pat dry with a paper towel. Place in a plastic marinade bag
Combine the orange juice, oilve oil and Sucklebusters Caribbean Jerk Marinade in mixing bowl and stir well.
Pour the marinade into the marinade bag
Remove any excess air, seal the bag making sure the chicken is thoroughly covered
Refrigerate at least 2 hours or overnight for even more flavor

Cooking

Preheat your smoker or grill to 300 – 325 degrees cooking temperature – we recommend a wood fired or charcoal heat source for the best flavor
Remove the chicken from the marinade bag and place on the grill, indirect heat
Cook for approximatly 30 munites, turning and checking for doneness every 15 minutes
The chicken is done at 165 degrees internal temperature

Resting

Once the internal temparature reaches 165 degrees – remove from the grill or smoker and place on a serving dish to rest.
Rest for 5 minutes

Serving

Squeeze the sliced lime over the chicken and top with fresh chopped Scallions
Serve and enjoy!