Bub’s Blasted Bullets

Recipe of the Month, Recipes

(For 24 Bullets)
12 good size jalapeno peppers halved and seeds scooped out.
I package cream cheese.
Sausage meat browned
24 pieces of bacon. (Half of package piece should be enough)
1 package Lil’ smokies mini wieners.
Bub ‘n Mutha’s Honey ‘n Heat
After browning the sausage meat, blend with the cream cheese and add a bit of Honey ‘n Heat,
Using a spoon, scoop the cheese to fill each half and press the weiner into the cheese.
Wrap each with a bacon strip and secure with a toothpick.
Place all on a baking sheet or in a foil tin and coat the bacon with more Honey ‘n Heat.
Smoke at 235 until bacon is to your level of crisp, remove from heat and serve while still warm.
NOTE:  This can be done in an oven if the weather is bad.  Same temp (235) but turn the bullets over to evenly cook the bacon.



Bub’s Special Suppah Sauce

Some folks want even more flavor on their fingers and there ain’t nothin’ better than good old barbecue sauce. But, buying that bottled stuff has a lot of “flavors” that were invented in a lab by guys in white coats. I’m thinkin’ Bub n’ Mutha fans can do a lot better. So, let’s make some sauce.

1. In a medium sized sauce pan, heat the chopped up bacon until there’s plenty of fat in the bottom of the pan. Add onions and stir until tender.

2. Pour in catsup, vinegar and maple syrup, mustard and Dinnah Dust. Wisk until well blended. Bring to a boil and then simmer for 20 minutes.

Hint: For different flavor profiles you can add one shot of bourbon (simmer for 45 minutes) or hot sauce to taste.

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