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7 Bones Smoked Beef Jerky
Our homemade beef jerky recipe can be made with beef or venison!
- 10 oz Soy sauce
- 5 oz worcestershire sauce
- 1/2 cup wild flower honey
- 24 oz Beer we used Keweenaw Brewing Widow Maker
- 1/4 cup 7 Bones seasoning
- 15 oz Hoison sauce
- 2 oz Sucklebusters SPG
- 4 oz BBQ Bob's Mad Maddie's Steak & Burger seasoning
- Whisk all ingredients together.
- Place sliced beef and marinade into 1-gallon freezer bags and remove all air.
- Places bags in a pan and place in the refrigerator for 24 hours.
- Remove jerky from marinade and lay out on racks. Dust with SPG on both sides.
- Set smoker to 170F and place jerky on racks or onto toothpicks and hang from the racks in the smoker. You can also use a dehydrator instead of a smoke.
- The jerky will take about 5-7 hours to dry.
- Place finished jerky into paper bags over night to finish.
Bacon PB&J Cheeseburgers
A juicy burger topped with bacon peanut butter, BBQ sauce, and cheese - what can go wrong? This recipe is a delicious twist on an everyday favorite!
Servings: 4 people
- 4 slices sharp cheddar cheese
- 4 hamburger rolls we grill our hamburger rolls sprayed with Cornhusker Duckfat
- 4 tbsp Blues Hog Rasperberry Chipolte
- 1 pound ground beef substitute with ground turkey or chicken
- 2 tbsp BBQ Bob's Mad Maddie's Steak & Burger
Peanut Butter Sauce
- 4 slices chopped bacon
- 2 tbsp Texas Pepper Jelly Rib Candy we used TPJ Apple and Brown Sugar Habernaro
- 4 tbsp creamy peanut butter
- Chop bacon and add to a frying pan on medium heat
- Stir in Texas Pepper Jelly Rib Candy while bacon is cooking
- When cooked to your liking, remove bacon mix from heat
- Mix together 4 tbsp of peanut butter and cooked bacon (including bacon fat) in a small bowl and set aside.
- Add ground beef and BBQ Bob's Mad Maddie's Steak & Burger Seasoning into a large mixing bowl
- Form 4 thick patties and place on a hot grill, grill pan or cast iron pan to cook.
- Cook for approximately 4 minutes on each side over medium-high heat to reach medium temperature. Remove from heat.
Build your burger
- (optional) grill hamburger rolls on grill with the burners off. We spray our rolls with Cornhusker Duckfat - highly reconmend!
- Place hamburger patty on roll, then add the peanut butter sauce, sharp cheddar cheese, drizzle a tablespoon of Blues Hog Raspberry Chipolte on top, and finally add the top half of the bun.
Gumbo is one of the simplest and most satisfying ways to prepare fish, and this recipe is a particularly nice way to use frozen walleye.
Servings: 8 people
- 1 lb Bacon, chopped and uncooked
- 1 lb Sausage
- 1 lb Walleye cut in cubes
- 1 diced onion
- 1 pepper diced to bite size We used orange and yellow peppers. Feel free to use whatever color you have on hand.
- 28 oz diced tomatoes
- 64 oz Chicken broth
- 1 box white rice You can use chicken rice or yellow rice
- 1 tbsp Dizzy Pig Swamp Venom
- 1 tbsp Dizzy Pig Bayouish
- Duck Fat Spray
- Hot sauce to taste
- Tomato sauce (optional) we added 1/4 cup tomoto sauce
- In a large mixing bowl combine sausage and Dizzy Pig seasoning together
- Then make seasoned sausage into tiny little meatballs, set aside
- Spray one frying pan with Cornhusker Duck Fat cooking spray. In the Duck Fat pan, cook the sausage. In another frying pan cook the chopped bacon. Set aside, reserving fat.
- Add broth, rice, and veggies to a large stockpot and bring to a boil (about 15 minutes)
- Add sausage, bacon, and reserved fat.
- Let simmer uncovered until veggies are soft but not mush
- Add hot sauce, Swamp Venom, and Bayou-ish to taste
- Lastly, add the diced walleye and let cook for 5 minutes uncovered
- (optional) serve with bread
Make the best pulled pork sandwich anyone has ever had with this recipe!
- Apple Juice
- Kosher Salt
- BBQ Sauce
- Half pan
- Preheat Smoker to 265 degrees
- Trim excess fat off pork butt but leave thin layers on the bottom of the butt
- Inject pork with apple juice then lightly cover with kosher salt
- Add a generous amount of your favorite rub/seasoning all over pork butt
- Fill a half pan 1/3 filled with water help keep smoker moist and place on lower rack
- Place pork in smoker on indirect heat
- Smoke the pork butt for approximately 4 hours or until the internal temperature of the pork butt is 160F
- Remove the pork from the smoker and wrap in heavy duty aluminum
- Pour ½ cup of apple juice into the foil with the pork butt and add a splash of BBQ sauce. Tightly wrap pork butt in foil
- Place the pork butt on the smoker and cook until temperature reaches 202F
- When pork butt reached temperature, remove from smoker and let rest for an hour in a temp controlled setting. An oven not in use or empty cooler works well
- Unwrap the pork butt and drain about half the juice in a half pan
- Place the pork butt back in the remaining juices and pull meat apart. You can use your hands or tongs. Meat should fall off easily
- Place pulled pork on your favorite bun and lightly drizzle warm BBQ sauce over the sandwich
Easy Peasy Pineapple Cheesecake
A creamy classic with a pineapple twist! This easy peasy pineapple cheesecake is so easy to make, you’ll always sign-up to bring dessert!
- 2 pkg. 8 oz. each cream cheese, softened
- ½ cup sugar
- ½ tsp. vanilla
- ½ tsp. Dizzy Pig Pineapple Head
- 2 eggs
- 1 6oz ready-to-use graham cracker crumb crust
- Optional Pineapple chunks fresh, canned, or frozen – you choose!
- Heat oven to 325 degrees.
- Beat cream cheese, sugar, vanilla, and Dizzy Pig Pineapple Head with mixer until blended.
- Add eggs, beat until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set.
- Cool, Refrigerate for 4 hours (or freeze for 2 hours) Garnish with pineapple chunks.
We recommend blackening the pineapple in a frying pan. It really makes the pineapple stand out!
Smoked Backyard Ribs
- 1 rack St. Louis Style Spare Ribs
- 1 cup BBQ Sauce
- 3/4 cup BBQ Rub Seasoning
- 1/4 cup Brown Sugar
- 3 tbsp Butter
- 2 oz Apple Juice
- 1 tbsp Honey
- Set smoker to 265°F.
- Place ribs meat side down and remove the thin membranes from the back side of the ribs using a dry paper towel to help grip and pull the membrane away from the bones.
- Completely cover the ribs in your favorite Michigan BBQ Supply rub.
- Place the ribs into the smoker (indirect heat or a heat deflector stone) meat side facing up.
- Cook for 3.5 hours at 265°F.
- Remove ribs from smoker and place on enough foil to wrap them in.
- Add brown sugar, honey, butter and a splash of apple juice.
- Wrap foil to cover ribs.
- Place wrapped ribs on smoker and cook 2 hours at 265°F.
- Take a tooth pick or wooden skewer and poke it into the meat between the bones to check for tenderness. If there is any resistance from the meat, allow the ribs to cook longer. Check ribs for tenderness every 20 minutes until tender.
- Remove ribs from smoker and let sit for at least 30-60 minutes before unwrapping.
- Heat BBQ sauce in sauce pan to a slight simmer, mop ribs with warm sauce and enjoy.
While heating the BBQ sauce, add a little butter and cook until melted. Mop ribs with warn buttery BBQ sauce. Enjoy!
Smoked Holiday Ham
Delicious holiday ham that tastes just as good as it looks!
- 1 tbsp Honey
- 1/3 cup Dizzy Pig Game Pineapple Head
- 1/3 cup 3 Eyes Original Barbecue Rub
- 16 oz (1 can) Pineapple slices
- 8 oz Cherries reserve juice
- Precooked Ham
- 1/2 cup water
- Preheat smoker to 250 degrees
- Rinse Ham under cool water, pat dry and score ham in crossing pattern with knife.
- Drizzle some of the pineapple and cherry juice along with little honey on ham.
- Season lightly with Dizzy Pig Pineapple Head Rub followed by a healthy coat of 3 Eyes Original Barbecue Rub
- Use toothpicks to pin pineapple and cherries to the ham.
- Place the Ham flat side down on a flat rack elevated above a half pan with half a cup of water.
- Smoke for two hours
- After smoking for 2 hours, spray or drizzle a mix of pineapple and Cherry juice.
- Smoke until the internal temperature of the ham reaches 140 degrees (precooked ham only).
- Cover in foil and rest at least 20 min.
- Move the ham to a cutting board and slice to your desired thickness.
- Plate and drizzle dripping lightly over each slice.
Smoked Pickled Eggs - No Canning
Mouth watering smoked refrigerated pickled eggs - so easy!
- 6 eggs
- 1 1/2 cup white distilled vinegar
- 1 1/2 cup water
- 1 tbsp mixed pickling spice
- 1 tbsp pickling salt
- 2 cloves garlic
- 1/3 cup sliced onion
- 1/2 tsp Heath Riles Garlic Jalapeno Rub
- 1/2 cup hot giardiniera mix (optional) could also use jalapeno's
Smoked Hard Boiled Eggs
- Set smoker to 265 degrees
- Place eggs in rib rack so that eggs are standing straight up
- Place rib rack on smoker for one hour
- Remove rib rack and remove eggs from rack
- Place eggs in a bowl of ice for 30 minutes
- Peel eggs and place peeled eggs in container with lid (large mason jars are perfect!)
Pickled Eggs Brine - No canning!
- Combine water, vinegar, pickling spice, salt, garlic, and Heath Riles Jalapeno Rub in a medium sized pot
- Bring the ingredients to a boil and reduce to a low simmer until all of the salt is dissolved
- Layer the peeled hard-boiled eggs into a sterilized jar/container
- Add slices of onion and hot giardiniera mix if you want it
- Pour the brine over the eggs and seal with lid
- Refrigerate for 3 - 7 days. The longer they marinate the better they will taste. Refrigerated eggs can last up to four weeks!