Skyline Chili Nachos (from 7 Sins BBQ)

Ingredients

  • 1 lb ground beef
  • 1 small white onion diced
  • 1 Tbsp chili powder
  • 2 tsp. Cocoa powder
  • 2 tsp. Light brown sugar
  • 1 tsp. Cumin
  • 1 tsp. Salt
  • 1/2 tsp. Dried oregano
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. All spice
  • 1 15oz can tomato sauce
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp hot sauce
  • 1 bag corn tortilla chips
  • 8 oz mild cheddar cheese shredded
  • 1/2 cup light red kidney beans
  • 1/4 cup pickled jalapenos.

Instructions

  1. Set up cooker to 300*
  2. In a large cast iron skillet brown ground beef and onion.
  3. Add all spices, tomato sauce, Worcestershire sauce and hot sauce to skillet.
  4. Combine everything and cook 8-10 minutes.
  5. On a baking pan line with parchment paper.
  6. Lay out tortilla chips and add chili, beans and cheese.
  7. Repeat as often as desired.
  8. Place tray on cooker and heat until cheese is melted.
  9. Add Jalapenos and serve.

Surf & Turf Jalapeno Poppers (from & Sins BBQ)

Ingredients

  • 24 Jalapenos
  • 1 lb raw large shrimp
  • 2 lb bacon
  • 2 4oz cream sheese (soften)
  • 1 1/2 cups shredded 4 cheese Mexican blend
  • 4 Tbs. Butter
  • 7 Sins BBQ pork Rub
  • 7 Sins BBQ All Purpose Rub.

Instructions

  1. Set cooker to 300*
  2. Clean and peel shrimp
  3. Cut up into small pieces about 1/2″ and place into mixing bowl.
  4. Season shrimp with 7 Sins BBQ pork rub.
  5. In a cast iron skillet melt butter and add shrimp.
  6. Cook until shrimp turns opaque in color about 3-5 minutes.
  7. Remove from skillet and allow to cool.
  8. Mix together cream cheese, shreaded cheese and shrimp.
  9. Cut tops and core Jalapenos.
  10. Fill Jalapenos with the shrimp and cheese mixture.
  11. Wrap outside of Jalapenos with bacon and season with 7 Sins BBQ All Purpose Rub.
  12. Place Jalapenos on a wired baking rack and cook until bacon is cooked thoroughly about 20-25 minutes.
  13. Serve and enjoy.

**Optional- brush bacon with 7 Sins BBQ No White Boy bbq sauce at the last 5 minutes for a nice little kick.

Pig Shots (from Pork Belly’s BBQ)

Ingredients

  • 1 block cream cheese
  • 1 can diced Jalapenos (or use fresh)
  • 4 oz cheese, shredded
  • 2 T Pork Belly’s BBQ Sweet & Spicy
  • 1 package regular sliced bacon
  • 1 package of your favorite smoked sausage, sliced into 1/2″ discs
  • toothpicks

Instructions

  1. Prepare your smoker at a temp of 350 degrees. I like hickory or pecan for this cook, but most woods will do.
  2. Allow the cream cheese to soften. Mix cream cheese, chiles, shredded cheese, chili powder and Pork Belly’s BBQ Sweet & Spicy Rub thoroughly in a mixing bowl. Set aside.
  3. Slice sausage into 1/2-inch slices.
  4. Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl and secure with a toothpick.
  5. Fill the bowl with the cream cheese mixture. Top with more Pork Belly’s BBQ Sweet & Spicy Rub.
  6. Place the pig shots in the smoker until the bacon looks just right. Usually 45 – 60 minutes.
  7. Remove the pig shots from the grill and cool for at least 10 minutes as the cream cheese will be hot. Enjoy!

Bacon-Wrapped Chicken & Waffles (from Pork Belly’s BBQ)

Ingredients

  • 28 oz. bag of Tyson Anytizers Homestyle Frozen Chicken Fries
  • 1 lb of regular slice bacon; cut in half
  • 10.75 oz Eggo Cinnamon Toast Frozen Breakfast Waffles
  • Pork Belly’s BBQ Sweet & Spicy Rub
  • Toothpicks
  • Mike’s Hot Honey Sauce

Instructions

  1. Preheat oven to 350 degrees
  2. Place cut bacon on foil wrapped baking sheet and sprinkle with sweet & spicy rub
  3. Cook bacon, leaving it pliable
  4. Let bacon cool
  5. Separate waffles into quarters Wrap one chicken fry with 1/4 size waffle then bacon, securing with toothpick
  6. Repeat with remaining ingredients and place on a greased wire rack
  7. Place on smoker at 350 degrees
  8. Check after 30 minutes or and remove once bacon is crisp
  9. Serve as is or with syrup or Mike’s Hot Honey and Powdered Sugar

Little Smokies with Brown Sugar (from Pork Belly’s BBQ)

Ingredients

  • 1 pound bacon (not thick-sliced)
  • 1 package (14 oz) little smoked sausages
  • 1 cup brown sugar, packed
  • Pork Belly’s Sweet & Spicy Rub

Instructions

  1. Cut the bacon into thirds. Sprinkle with Pork Belly’s Sweet & Spicy Rub
  2. Tightly wrap one piece of bacon around one little smokie. Place seam down in a glass 13×9 dish. Repeat with remaining little smokies.
  3. Sprinkle evenly with brown sugar. There should be a thin layer over all the little smokies. Cover and refrigerate for at least 1 hour.
  4. Preheat smoker to 350°F. Smoke for 40-50 minutes. Bacon should be crispy and sugar deeply caramelized.

Bacon-Wrapped Party Ribs (from Your Behind BBQ)

Ingredients

  • Loot n Booty Everything Rub
  • Bandits Backyard BBQ Huckleberry Hog & Hen Rub
  • 1 rack of Ribs
  • 1 pack of bacon

Instructions

  • Remove membrane from ribs and rub ribs liberally front and back,
  • Smoke at 300 for roughly 2 hours or until the meat starts to pull back from the bone.
  • Pull and slice, wrap with bacon and return to the smoker- smoke until the bacon renders and turns golden brown
  • Sauce with your favorite sauce and smoke for an additional 10 minutes

Cheesy Dip (from B’Mackin’ BBQ)

Ingredients

  • 1 package of bacon, chopped or cut into small pieces
  • 2 8oz. boxes of cream cheese
  • 1 16oz. block of Swiss cheese, shredded
  • 1 cup of Mayonnaise
  • 2 Tablespoons Dijon mustard
  • 3 stalks Green Onion or Chives, chopped (if you don’t like onions, it’s just as good without)
  • 1 cup Mexican-style blend Cheese, shredded
  • Loot n Booty Everything Rub (or your favorite)

Instructions

  1. Preheat smoker to run between 300-350 (the hotter you can go, the better)
  2. Cook bacon until the pieces look crispy and tasty.
  3. In a large bowl, combine the Cream Cheese, shredded Swiss, Mayo, Dijon, bacon pieces, green onions/chives and a couple shakes of Everything rub (not too heavy).
  4. Mix all the ingredients together.
  5. Transfer the cheesy goodness to an 8×8 glass baking dish and spread out evenly.
  6. Sprinkle the Mexican blend cheese across the top
  7. Cook for about 30-45 minutes, or until the top layer of cheese is golden brown.
  8. Serve with a nice crusty loaf of bread, cut into slices, and enjoy!

B’Mackin Wings (from B’Mackin BBQ)

Ingredients

  • Package of Wings, either Drums and Flats, or whole wings, your choice!
  • Mudville Prime Pig Rub (or whatever rub you are feeling)

Instructions

  1. Preheat smoker to 325
  2. Cover the wings with a medium coat of rub . . . not too heavy
  3. Cook 30 minutes
  4. Flip the wings and cook another 20-30 minutes
  5. I like to temp my wings between 190-200 degrees

Enjoy as is! . . . or toss in a bowl and enjoy with any of these Kosmos products!

For Wet Wings

  • Kosmos Sticky Asian Rib Glaze
  • Kosmos Maple Bourbon Rib Glaze

For Dry Wings

  • Kosmos Wing Dust (Lemon Pepper, Garlic Parm, Salt n Vinegar, Honey BBQ, Buffalo, Nashville Hot)