Posted on October 13, 2022

Game Day Triple Threat: Texas Twinkies, Buffalo Style Ribs, 5-Alarm Chicken Wings

For the ultimate tailgating spread, treat your super fans to these amazing handhelds!

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Ingredients

  • TEXAS TWINKIES
  • Makes: 12 Texas Twinkies
  • Preparation: 30 minutes
  • Cooking: 1 hour
  • 12 Jalapeños
  • 8 oz Cream cheese, softened
  • 5 oz Smoked brisket
  • 3 oz Sharp cheddar cheese, grated
  • 1 tsp Smoked paprika
  • 12 slices Bacon
  • Barbecue seasoning, store-bought or homemade
  • Barbecue sauce, store-bought or homemade
  • SMOKED AND FRIED SPARE RIBS, BUFFALO STYLE
  • Makes: 4 servings
  • Preparation: 20 minutes
  • Cooking: 4 hours
  • Ingredients:
  • Ribs
  • 2 Racks pork spare ribs, St. Louis cut
  • Barbecue rub, store-bought or homemade
  • 3 quart Vegetable oil for frying
  • Buffalo Sauce
  • 1 cup Louisiana-style aged cayenne hot sauce
  • ½ cup (1 stick) unsalted butter
  • 5-ALARM CHICKEN WING SKEWERS
  • Makes: 12 whole chicken wings
  • Preparation: 20 minutes
  • Cooking: 1 hour
  • Ingredients:
  • Chicken Wings
  • 12 Whole chicken wings
  • 12 6-inch Skewers
  • Barbecue seasoning, store-bought or homemade
  • 5-Alarm Sauce
  • 1 Jalapeño, stem removed
  • 1 Habanero, stem removed
  • ¼ White onion
  • 1 Clove garlic, crushed
  • 3 Tbsp Prepared horseradish
  • 2 Tbsp Hot pepper flakes
  • 2 Tbsp Cayenne powder
  • 1 Tbsp Ground black pepper
  • ½ cup (1 stick) Salted butter, melted
  • 2 cups Aged cayenne hot sauce

Preparation

  1. TEXAS TWINKIES
  2. Set your Memphis Grill to 275°F in indirect flame mode with the indirect insert. We recommend using oak or mesquite wood pellets.
  3. Slice jalapeños halfway through below the stem, then make a perpendicular cut to form a “T”. Gently open jalapeños, being careful not to break them, and scrape off the flesh and seeds with a spoon or a knife. If desired, keep some of the flesh to mix back into the stuffing.
  4. In a large bowl, combine the cream cheese, smoked brisket, sharp cheddar, smoked paprika, and, if desired, some jalapeño flesh for extra heat.
  5. Stuff each jalapeño with the cream cheese mixture, then wrap with a slice of bacon and season with barbecue seasoning.
  6. Place stuffed jalapeños on the grill and close the lid. Cook until bacon reaches desired doneness, 35 min to 1 hour. Brush with barbecue sauce halfway through cooking.
  7. Remove from the grill and let rest for 10 minutes before serving.
  8. SMOKED and FRIED SPARE RIBS
  9. Set your Memphis Grill to 225°F in indirect flame mode with the indirect insert. We recommend using hickory or pecan wood pellets.
  10. Cut the racks into individual ribs. Season with barbecue rub.
  11. Place ribs on the grill and close the lid. Cook until the meat has shrunk by about ½ to ¾ an inch from the bones, this should take 3 to 4 hours.
  12. Remove ribs from heat and let rest at room temperature for 20 minutes.
  13. Heat 1 cup Louisiana-style hot sauce in a skillet then add the butter. Whisk until the butter is completely melted and incorporated into the sauce. Set aside.
  14. Preheat frying oil to 375°F.
  15. Fry ribs 6 at a time for 2 minutes then transfer to a baking dish lined with paper towels. Repeat for the remaining ribs.
  16. Transfer fried ribs to a large stainless steel bowl. Pour buffalo sauce over the ribs and toss to coat evenly. Serve immediately.
  17. 5-ALARM CHICKEN WING SKEWERS
  18. Set your Memphis Grill to 225°F in indirect flame mode with the indirect insert. We recommend using hickory or pecan wood pellets.
  19. Cut the racks into individual ribs. Season with barbecue rub.
  20. Place ribs on the grill and close the lid. Cook until the meat has shrunk by about ½ to ¾ an inch from the bones, this should take 3 to 4 hours.
  21. Remove ribs from heat and let rest at room temperature for 20 minutes.
  22. Heat 1 cup Louisiana-style hot sauce in a skillet then add the butter. Whisk until the butter is completely melted and incorporated into the sauce. Set aside.
  23. Preheat frying oil to 375°F.
  24. Fry ribs 6 at a time for 2 minutes then transfer to a baking dish lined with paper towels. Repeat for the remaining ribs.
  25. Transfer fried ribs to a large stainless steel bowl. Pour buffalo sauce over the ribs and toss to coat evenly. Serve immediately.

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