Pig Candy

Serves 6

Ingredients:

• 1 pound thick sliced bacon
• 2 cups brown sugar
• 1/2 cup maple syrup
• 3 Tbsp Chipotle powder

Directions:

Lay the bacon slices on a disposable perforated aluminum pan or frogmat. Brush each slice with maple syrup. Sprinkle the slices of bacon generously with the brown sugar then the chipotle powder.

Preheat the grill to medium, approx. 300ºF prepared for indirect grilling.

Grill for approx 1 hour until the bacon has absorbed the brown sugar.

Cool then keep in an airtight container.

——————————————–

Diva Q MOINK balls

1 pound ground beef

1 pound double smoked bacon (slices cut in half)

2 teaspoons prime rib rub

2 tablespoons dried parsley

1 tablespoons garlic pepper

1/4 cup Butchers BBQ honey rub

1/2 cup Sweet Baby Rays Hickory & Brown Sugar BBQ Sauce

In a medium size bowl mix the ground beef and spices. Form into meatballs approximately 1 ounce each. Wrap each meatball with half a slice of bacon and secure with toothpick. Sprinkle the MOINK balls with Butchers BBQ Honey Rub.

Prepare the grill for indirect cooking. Preheat grill to low temperature approx 250⁰F (120⁰C). Use hickory chunks or chips depending on your grill.

Please note if using a gas grill the smoker packet will need to be replaced every half and hour.

Place the MOINK balls on the grill for 2 hours. Temp probe the meatballs ensuring they are at least at minimum 160⁰F internal temperature. When the bacon is crispy glaze with the BBQ sauce and turn the heat to 350⁰F (176⁰C) until the sauce is caramelized. Serve warm.

** Warning these are highly addictive!

Diva Q 3 Cheese Roasted Garlic ABT’s for 200

————————————————————————————

Diva Q Pulled Pork Empanadas

————————————————————————————–

Diva Q Cheesy ABT’s

(Atomic Buffalo Turds)

Ingredients

• 8 Jalapeños seeded and halved
• 1 pkg cream cheese
• 1 lb bacon (16 slices)

For the filling:

• 1/4 cup grated Romano
• 1/2 cup fresh grated Parmesan
• 1/2 cup grated smoked mozzarella
• 1/2 onion finely diced
• 2 tsp hot sauce
• 1 tsp smoked paprika
• 1 tsp chipotle chili powder

• 1/2 tsp granulated  garlic

Directions
1. Mix all of the filling ingredients together.
2. Fill the jalapenos with the cheese and spice mixture and wrap each half with 1 slice of bacon covering all of the filling.

3. Place each of the ABT’s on the grill with the cut side up.
4. Grill indirect at 250F until the cream cheese is bubbling out the edges and the bacon is cooked approx 1hr-2 hrs.

Notes
Other spices can be substituted for the Paprika and Chipotle powder to suit your preference.
If preparing more than one batch, of if you are sensitive to the oils be sure to wear gloves.
The longer you smoke or grill them the less hot the Jalapenos will be.

——————————————————————————————

Diva Q Shrimp and Sausage Bites

Ingredients
• 12 Shrimp (12/13) Peeled and Deveined
• 3 Italian Sausage Links (mild or hot)
• ¼ cup Traeger Mandarin Glaze
• 1 tbsp Traeger Blackened Saskatchewan Seasoning
• 12 Wooden Skewers (soaked for 10 minutes in water)
Directions
1. Cut each sausage link into four 1” pieces
2. Skewer the shrimp wrapped around the sausage pieces. The shrimp should be attached at both ends with the sausage nestled in the middle of the ends.
3. Using more skewers, repeat with the remaining shrimp and sausage.
4. Sprinkle each of the skewers with Traeger Blackened Saskatchewan Seasoning
5. Grill the skewers over medium high heat until lightly charred.
6. Glaze each skewer with Traeger mandarin Glaze and serve
Notes
Other spices and glazes can be substituted for the Traeger products to suit your preference.
If using a Traeger grill it is not necessary to soak the skewers