RECIPES!

Cheesy Bacon Bites

Ingredients:

2 (16.3 ounce) cans refrigerated homestyle biscuits
1 (8 ounce pack) shredded Colby Jack Cheese
1 (12 ounce pack) package thick-cut bacon chopped and cooked and seasoned with Smokey Dust Hawg Rub
1 large egg, lightly beaten
Everything Bagel Seasoning

Directions:

Preheat grill or oven to 350 degrees. Spray a 12” cast iron skillet with baking spray with flour.
Cut each biscuit in all crosswise. Gently press down each biscuit to 1/4 inch thickness. Add one tablespoon of cheese and one teaspoon of bacon to the center of each dough piece; wrap dough around filling, pinching seams to seal. Starting at sides of pan, place biscuits seam side down in concentric circles. Brush egg onto biscuits, sprinkle with bagel seasoning.
Grill indirect or bake until golden brown, about 28-32 minutes.

Thanks to Southern Cast Iron for the recipe!

Triple Pepper Pork Tenderloin

Ingredients:

1 Medium size Pork Tenderloin

1 Pound of thick-cut Pepper Bacon

1 Small can of Chipotle Peppers in Adobo Sauce

1 Bottle of Apple and Brown Sugar Habanero finishing sauce

Smokey Boys Grilling - Smokey Dust Hawg BBQ Rub

Extra Virgin Olive Oil

Pepper

Directions:

Set smoker up for an indirect cook at 275-300 degrees

Use a combination of Cherry and Apple woods for your smoke flavor

Remove all silver skin and unwanted fat from the pork tenderloin.

Brush on chipotle pepper sauce covering all sides.

Sprinkle a very light coat of Smokey Dust Hawg Rub to all sides and pat in.

Wrap tenderloin with pepper bacon overlapping each piece, secure with toothpicks.

Make sure the pepper side of the bacon is all in the same direction.

Lightly dust all of the bacon with Smokey Dust Hawg Rub and just a pinch of pepper.

Place in the smoker and cook at 275-300 degrees indirect until internal temperature reaches at least 135.

Brush on or drizzle the apple and brown sugar Habanero finishing sauce.

Continue cooking tenderloin until internal temperature reaches 145 and the finishing sauce has caramelized.

To add additional heat, dice up the chipotle peppers and top the tenderloin.

Let the tenderloin rest lightly covered with foil for 10-15 minutes

Slice in 1” servings and enjoy!

Smoked Buffalo Chicken Dip

Ingredients:

1 lb chicken
1/2 cup ranch dressing
1/2 cup Franks Hot Sauce
1 cup shredded cheddar cheese
8 oz cream cheese

Smokey Boys Grilling - Smokey Dust Hawg Rub
Mix together in a foil pan with blue cheese crumbles on top. Cook at 350 until warm about 30 minutes.

Directions:

Set smoker up for an indirect cook at 350 degrees

Mix ingredients together in a foil pan

Add Smokey Dust Hawg Rub during the mixing process to ensure tears of joy from friends and family after they take their very first bite.

After mixing thoroughly, spread blue cheese crumbles on top.

Place in smoker and let the magic happen for about 30 minutes.

Remove from the smoker, grab some chips and enjoy the party!

Serves 8 to 10