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
- TEXAS TWINKIES
- Set your Memphis Grill to 275°F in indirect flame mode with the indirect insert. We recommend using oak or mesquite wood pellets.
- 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.
- In a large bowl, combine the cream cheese, smoked brisket, sharp cheddar, smoked paprika, and, if desired, some jalapeño flesh for extra heat.
- Stuff each jalapeño with the cream cheese mixture, then wrap with a slice of bacon and season with barbecue seasoning.
- 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.
- Remove from the grill and let rest for 10 minutes before serving.
- SMOKED and FRIED SPARE RIBS
- Set your Memphis Grill to 225°F in indirect flame mode with the indirect insert. We recommend using hickory or pecan wood pellets.
- Cut the racks into individual ribs. Season with barbecue rub.
- 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.
- Remove ribs from heat and let rest at room temperature for 20 minutes.
- 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.
- Preheat frying oil to 375°F.
- Fry ribs 6 at a time for 2 minutes then transfer to a baking dish lined with paper towels. Repeat for the remaining ribs.
- Transfer fried ribs to a large stainless steel bowl. Pour buffalo sauce over the ribs and toss to coat evenly. Serve immediately.
- 5-ALARM CHICKEN WING SKEWERS
- Set your Memphis Grill to 225°F in indirect flame mode with the indirect insert. We recommend using hickory or pecan wood pellets.
- Cut the racks into individual ribs. Season with barbecue rub.
- 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.
- Remove ribs from heat and let rest at room temperature for 20 minutes.
- 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.
- Preheat frying oil to 375°F.
- Fry ribs 6 at a time for 2 minutes then transfer to a baking dish lined with paper towels. Repeat for the remaining ribs.
- Transfer fried ribs to a large stainless steel bowl. Pour buffalo sauce over the ribs and toss to coat evenly. Serve immediately.