Want something really spicy? Combine Grill Friends Double Kabob Skewers and Ravensbark The Firehouse BBQ Sauce to make the perfect appetizer for parties, and family barbecues. The flavor combination is so good you’ll have guests asking for more sauce for dipping!
Prep Time: 30 minutes
Grill Time: 6-8 minutes
24 large raw shrimp
12 strips of thinly sliced bacon
1 large fresh lime
2 cups RavensBark BBQ Sauce – The Firehouse®
Shell and devein shrimp leaving tails on. Wrap each shrimp tightly with one half strip of bacon. Thread shrimp on each skewer so that they lay flat on their sides on the grill. Grill on medium-high heat for 3 to 4 minutes per side until bacon is cooked and shrimp are pink. Squeeze half the lime while on the grill. Remove shrimp to serving platter and squeeze over remaining lime. Brush with RavensBark BBQ Sauce – The Firehouse® .
Ravens Bark hails from Houston, Texas, where barbecue is an art form. Ravens Bark BBQ Sauce was born from a corporate client who was impressed with a homemade BBQ sauce they tasted while having dinner with the Ravens Bark family and asked them to develop it for his customers. This request and a family recipe for homemade sauce became the inspiration for the original flavor, The General. We craft our sauce in small batches, to control quality and insure freshness. You can bet your boots that every bottle is fresh, balanced to perfection and will make you the neighborhood pit master. HFCS Free.
Ravens Bark Hickory Texas Burger.
Love a great big juicy delicious home-grilled burger? Try a grilled Texasburger slathered with RavensBark BBQ Sauce – The Hickory.
Prep Time: 30 minutes
Grill Time: 20 minutes
6 (6-ounce) burger patties
salt & freshly cracked black pepper, to taste
1 to 1-1/2 cups RavensBark BBQ Sauce – The Hickory
12-15 slices yellow onion
6 good quality burger buns
Heat a grill to medium hot. Pour 1 cup of the RavensBark BBQ Sauce – The Hickory in a baking dish and place to the side. Season burger patties with salt & pepper. Place the onion slices around the perimeter of the grill surface turning once during the cook process. Grill the burgers to desired degree of doneness. With about 3-4 minutes before the burgers are done, place the burger patties in the baking dish with sauce, turning to coat both sides well and return to the grill to caramelize the sauce. Open the buns and paint the insides with melted butter. Place buns, buttered sides down, on the grill rack; grill buns just long enough to lightly brown, with edges slightly crisp. Place a burger on each bun and pour some of RavensBark BBQ Sauce – The Hickory on top and layer on grilled onion slices. Serves 6
This weekend we went to a family barbecue in Buffalo, NY and we were inspired! Nothing says summer like fresh grilled shellfish. We got our inspiration after watching our cousins “steam” clams on the grill. They had a cooler filled with little neck clams and placed them directly on the grill over medium heat. Once the clams are open, they are cooked. Simply place the cooked clams in bowl and serve with hot sauce or a sprinkle of some Nantucket Off-Shore Bayou Rub. It’s a crowd pleaser not to mention a great icebreaker. Standing over a bowl of steaming hot clams is sure to get the conversation going. Enjoy.
We love Willingham’s WHAM on just about everything and we love to use the rubs that we sell to make snack mix. Came across this great recipe for Chex Mix which is a great snack to enjoy year round, give it a try and let us know what you think in the comments below!
¼ cup Willingham’s Marinade
¼ cup Willingham’s Mild or Cajun Hot Seasoning
3 pinches of Hot Stuff for Big Kids Only
2 cups Oil (vegetable, corn, or olive)
2 cups peanuts
1 bag pretzels
3 boxes of cereal (Whole Wheat, Corn Chex, Rice Chex, Cheerios, or Crispix)
Preheat Oven to 250 F. Add the first 4 ingredients into a bowl and mix completely. Next, in a very large oven safe roasting pan, add peanuts and pretzels, and pour above mixture into roasting pan, and mix completely. Add the remaining ingredients and mix completely. Bake in the oven for a total of 2 hours while mixing every 30 minutes.
Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint
Anyone who know’s Grilling knows that Guy Fieri knows his way around the grill. So when we say this recipe of the week from the Food Network site, we wanted to make sure that we shared some of Guy Fieri’s chicken wings with all of you. You can access the full site here. Or, read on below for this awesome Smoky Grilled Chicken Wing Recipe courtesy of Guy Fieri and the Food Network!
- 1/4 cup kosher salt
- 1 tablespoon honey
- 4 cloves garlic, peeled and smashed
- One 1-inch piece of ginger, peeled and smashed
- 5 pounds chicken wings, separated at joint, tips discarded
Quick Pickled Red Chiles and Dates:
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1 tablespoon soy sauce
- 1 cup (about 10 pieces) Medjool dates, split lengthwise, pits removed and finely diced
- 4 to 5 scallions, cut thinly on the bias
- 1 Fresno chile, halved lengthwise and finely sliced
- Canola oil, for grilling
- Kosher salt and freshly cracked black pepper
- 3 tablespoons smoked paprika
- 2 tablespoons toasted sesame oil
- 1/4 cup lightly packed fresh cilantro leaves, chopped
- 1/4 cup lightly packed fresh mint leaves, chopped
Begin by making the brine: In a large bowl, combine 6 cups water, the salt, honey, garlic and ginger. Stir until the salt is dissolved, and then add the wings. Cover and leave in the refrigerator for 1 to 2 hours.
Prepare the quick pickle mixture: In a large bowl, combine the rice wine vinegar, sugar and soy sauce. Stir well until the sugar dissolves. Add the dates, scallions and chile to the mixture. Set aside while you cook the wings.
Once the wings have brined, drain and set out on kitchen towels to dry well.
Prepare an outdoor grill with zones for direct and indirect heat. Wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface.
Sprinkle the wings with salt and pepper, and then lightly toss in a mixture of smoked paprika and sesame oil. Place the wings on the direct heat side of the grill and cook, turning until the wings are golden brown and the skin is crispy, 7 to 8 minutes. Move the wings to the indirect side to finish cooking, 12 to 15 minutes more. When done, remove the wings to a large bowl.
Add the chopped herbs to the pickled date mixture, toss to combine and add to the bowl with the wings. Toss to coat evenly, and then transfer to a serving platter and serve.