Category Archives: Appetizers

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

Pork Belly Burnt Ends

BBQ Pork Belly Burnt Ends

Pork Belly Burnt Ends

Get in MY belly! This smoked-pork, burnt ends recipe is a winner.

Prep Time30

Cook Time3 30

Resting Time15

Total Time4 15

Course: Appetizer, Main Course

Cuisine: BBQ, Pork

Keyword: BBQ, burnt ends, pork belly, pork butt

Servings: 4 people

Author: Darrin Williams

Cost: $25

Equipment

Smoker or Grill

Ingredients

3 Lbs Skin-off pork belly approximate
3 tbsp olive oil
4 tbsp SuckleBusters Hog Waller
2 tbsp SuckleBusters SPG
2 tbsp SuckleBusters Texas Pecan
2 tbsp Honey
2 tbsp Butter
1/2 cup SuckleBusters Original BBQ Sauce
1/4 cup SuckleBusters Honey BBQ Glaze

Instructions

Preparation

Remove pork belly from packaging and pat dry with a paper towel
Once dry, cut the pork into 1.5-inch cubes
Apply the olive oil, cover thoroughly
Dust with a light layer of SPG, coating all sides
Next, apply a thick layer of Hog Waller, covering the pork completely
Finish with a light coating of Texas Pecan Rub
Place the cubes to an oiled jerky rack (or cooling rack)

Cooking

Preheat your smoker or grill to 250 – 275 degrees cooking temperature
Once your smoker is up to temp, put your pork belly on the smoker (on the rack) and close the lid
After two hours, check to see that bark or “crust” starting to develop, and they should have a dark mahogany “burnt” look to them. If, after two hours, they don’t have the color, continue cooking, checking every 1/2 hour until the color is correct or the internal temp measures 165º
Remove the burnt ends from the smoker, place in an aluminum pan
Combine 2 TBSP melted/soft butter, 2 TBSP honey, and 1/2 cup of SuckleBusters Original BBQ Sauce. Add to the pork, covering all pieces.
Cover the pan with foil and place it back on the smoker at 250-275º, cook for 1 hour
After 1 hour, check for tenderness. When done, the burnt ends should almost fall apart when probed. The final internal temp will be somewhere between 190-203º
Add 1/4 cup of SuckleBusters Honey BBQ Glaze and toss the burnt ends, covering completely
Continue cooking for 10-15 minutes longer to allow the sauce set. Remove from the smoker and rest for 10 minutes. The meat will have a beautiful glaze and shine

Rest and then Serve

Remove from the heat and allow the burnt ends to rest for about 15 minutes.
Serve and enjoy!

Smoked Mac and Cheese Bacon Cups

Smoked Mac and Cheese Bacon cups

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5 from 1 vote

Smoked Mac-N-Cheese Bacon Cups

These are cheesy and loaded with bacon, take your Mac-n-Cheese game to a whole 'nuther level!

Prep Time30

Active Time1 5

Course: Appetizer

Cuisine: American, BBQ

Keyword: Bacon, mac and cheese, Macaroni and cheese

Yield: 6 people

Author: Ryan Haggadone

Cost: $10

Equipment

BBQ Grill
Foil Pan
Muffin tin

Materials

12 each strips of bacon
16 oz small pasta shells or elbow macaroni
3/4 cup bread crumbs
8 tbsp unsalted butter
1/2 cup all-purpose flour
5 1/2 cups milk
2 cups smoked gouda cheese
2 cups smoked cheddar cheese
1 cup parmesan cheese
1 cup mozzarela cheese
1 tbsp SuckleBusters SPG BBQ Rub
1 tbsp SuckleBusters Sugar Daddy BBQ Rub

Instructions

Make the Bacon Cups

Set the grill/smoker to 350 degrees cooking temperature
Place muffin tin face down on the counter (bottom side up), use 2 pieces of bacon per cup. Cut one strip in half and place it like an “X” over the cup. Wrap the second whole slice around the side of the cup, overlapping the ends. Repeat with remaining bacon strips until finished.
Sprinkle on SuckleBuster’s Sugar Daddy BBQ Rub
Place in the grill/smoker and cook for 45-55 minutes or until bacon is cooked thoroughly but not crisp
Remove from grill, let cool, and then carefully remove bacon cups from the pan

Make the Bread Crumb Topping

In a small mixing bowl stir 2 Tbsp melted butter, bread crumbs, and 1 tbsp SuckleBusters SPG All-Purpose Seasoning

Make the Cheese Sauce

In a saucepan, melt 6 tablespoons butter over medium heat. When butter melts, add flour. Whisk constantly for 1 minute
After one minute, slowly pour the milk into the flour/butter mixture while whisking. Continue cooking, whisking frequently, until the mixture bubbles and becomes thick
Remove the pan from heat and stir in all the cheeses. Set cheese sauce aside

Make the Macaroni

Fill a large saucepan with water and bring to a boil. Add pasta; cook a minute less than the manufacturer's directions. Remove from the heat, drain the water, and return to the pan.
Stir in the reserved cheese sauce until melted.

Assemble and bake the Mac Cups

Scoop the macaroni mixture into the bacon cups
Sprinkle bread crumb mixture on top
Place the loaded bacon cups in a foil pan
Bake uncovered in the grill/smoker until browned on top, about 30 minutes.

Remove, serve immediately and enjoy!

Cajun Chicken Wings

Finished and Glazed cajun chicken wing

BBQ Glazed Spicy Cajun Wings

A sweet and spicy BBQ chicken wings with a cajun kick of heat!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Side Dish, Snack

Cuisine: BBQ

Servings: 6 People

Author: Darrin Williams

Cost: $10

Equipment

BBQ Grill

Ingredients

2 Lbs Chicken wings
4 tbsp Gators Cajun Seasoning
1 cup BBQ Sauce
1/2 cup Finishing Glaze
1 tbsp olive oil

Instructions

Preperation

If your wings are whole, break them down by separating the drum from the flat. Discard the tips or save them for making stock.
Apply 1 Tablespoon of olive oil to the wings, coat thoroughly.
Season the wings with an even coat of Gators Cajun Seasoning.

Cooking

Preheat your grill or smoker to 350°
After the smoker is preheated, put the wings on and set a timer for 12 minutes
While your wings are cooking prepare your sauce by mixing 1 Cup of SuckleBusters Original BBQ Sauce and 1/2 Cup of SuckleBusters Honey BBQ Glaze and Finishing Sauce and began to warm it up to thin it down a bit. Warming it will give a nice even glaze on the wings
After 12 minutes, flip wings and let them cook for another 12 minutes
After 24 minutes of total cook time, check the internal temperature of the wings. You’re looking to get them to 175-185° internal to get the wings tender
When your wings have reached 175-185° internal temperature, dip your wings in the sauce to give them a nice even glaze. Then return them to the smoker and let the sauce sit for 10-15 minutes

Serving

Plate your wings and include your favorite dipping sauce! These wings are perfect for game day, or appetizers at your next party!