Welcome to B Xtreme BBQ - where every bite is a delight!

Ingredients:

2 boneless skinless chicken breasts

1 pack bacon (center cut) 

B Xtreme – Devil Dust

Filling: 

1/2 lb. hot or mild Italian sausage 

1/2 jalapeño diced 

1/4 sweet onion diced 

1- tsp minced garlic 

1/4 cup parmesan cheese 

4-5 oz cream cheese, room temperature 

1- tsp B Xtreme – Fajita Dust

Instructions: 

Here’s a recipe for a mouth-watering stuffed chicken breast with bacon that you won't be able to resist!

Preheat oven/grill/smoker to 350°F.

Making the Filling:

1. Cook the Italian sausage until it's no longer pink.

2. Add some onion, garlic, and jalapeno, and cook until the veggies are tender and smell wonderful!

3. Drain all that excess grease, then transfer it to a mixing bowl.

4. Add cream cheese, sausage mixture, and parmesan cheese to the mixing bowl and mix it all up until it's well combined.

5. Finally, season it with 1 tsp of B Xtreme – Fajita Dust, and mix everything until you've got a delicious, creamy dip that everyone will love!

Making the Chicken:

1. Begin by using a sharp knife to create a pocket on the side of your chicken breast to place your desired stuffing. Once you have made the pocket, fill it with your chosen stuffing and season the chicken breast with a light coating of B Xtreme–Fajita Dust.

2. Now, wrap 4-5 slices of bacon around the chicken breast, using toothpicks to keep the bacon in place if necessary. This will add a crispy and savory taste to your chicken. Don't forget to sprinkle some B Xtreme - Devil Dust over the outside of the bacon-wrapped chicken breasts to add some extra flavor.

3. Finally, place the stuffed chicken breasts in a smoker, oven, or grill and cook them for around 40-50 minutes or until the internal temperature reaches 165°F. The aroma of the succulent chicken will make your mouth water and your taste buds dance.

Now, it's time to indulge in your delicious and savory stuffed chicken breast with bacon. Enjoy your meal, and remember to savor every bite!

Ingredients:

3 pounds chicken drummettes

olive oil

2 teaspoons baking powder

3 tablespoons B Xtreme – Cajun Dust

Wing Sauce:

¼ cup butter

¼ cup hot sauce

1 tablespoon Maggi Seasoning

1 tablespoon Creole Mustard

2 tablespoons chopped parsley 

2 scallions, thinly sliced 

Instructions: 

1. Start by patting the chicken dry using paper towels and placing it in a large bowl. Then, drizzle olive oil over the chicken and sprinkle baking powder and B Xtreme Cajun Dust. 

2. Use your hands to toss the mixture until the chicken is evenly coated. Don’t forget to refrigerate for 2 hours to let the seasoning marinate and get that perfect taste.

3. Next, prepare your grill for two-zone cooking and build a medium-high fire. Once the coals are glowing red and covered with fine gray ash, place the drumettes over indirect heat. Cook the chicken, turning and rotating until it turns golden and crisp and is cooked to 175 degrees internal temperature.

4. Now, for the sauce! While the chicken cooks, prepare the wing sauce by melting the butter and whisking the hot sauce, mustard, and Maggi seasoning. Let it cool briefly

.

5. Once the chicken is cooked, pour the sauce into a large bowl and add the hot wings. Toss the wings vigorously using two rubber spatulas or spoons until the wings are thoroughly coated with sauce. Transfer the chicken wings to a platter, garnish with parsley and scallions, and serve immediately.

So, what are you waiting for? Follow these simple steps and enjoy the perfect crispy Cajun drumettes that everyone will love!

Ingredients:

2 pounds of chicken wings (Whole)

1 Tablespoon Sea salt

Olive Oil Cooking Spray

BXtreme Fajita Dust

1 medium onion

1 green bell pepper

1 Lime

Instructions: 

Are you ready to make the most delicious smoked chicken wings you have ever tasted? Follow these simple steps, and you will enjoy finger-licking, good-smoked fajita chicken wings in no time!

1. Start by thoroughly drying your chicken wings with a paper towel. Then, coat them with sea salt on both sides. Allow them to air dry in the refrigerator for two hours to ensure they are ready for the next step.

2. After that, pat dry the wings and spray them with olive oil on both sides. Season them with BXtreme Fajita Dust for that fantastic flavor. Preheat your smoker to 275°F and place the wings on the smoker for 45 minutes.

3. While the wings are cooking, let us sauté some onions and bell peppers to accompany them. Slice them into strips, spray with olive oil, and sprinkle with BXtreme Fajita dust. Cook them in a frying pan until they have a slight char on the outside.

4. Now, it is time to turn up the heat! Turn your smoker to 350°F and grill the wings until the outside is crispy, around 20 minutes.

5. Finally, serve your delicious wings over the sautéed onions and peppers. For added flavor, add a fresh squeeze of lime juice. 

Trust me, your taste buds will thank you for this amazing experience!

Ingredients:

4 Whole quail 

LC BBQ Fowl Play Chicken Injection

2 tsp olive oil for binder

6 ounces boudin links, casing removed

½  stalk celery finely chopped

¼  onion finely chopped

2 garlic cloves finely chopped

Avocado oil for sauté

2 tsp olive oil for binder

B Xtreme Cajun Dust

Instructions: 

Looking to impress your guests with a delicious and unique dish? Try this mouth-watering quail recipe that is sure to leave a lasting impression. 

1. Inject the quail with LC BBQ Fowl Play, mixing per the instructions. After injecting, refrigerate the quail for 2 to 4 hours, remove them from the fridge, pat them dry, and season both sides with Cajun Dust. Return it to the refrigerator for a few hours to help dry out the skin.

2. While the quail is drying out, sauté celery, onion, and garlic in avocado oil, add boudin to the mix and cook 4 minutes longer. Set aside and allow to cool. Once the stuffing has cooled, fill the bird’s cavities with a tablespoon of the boudin mixture. Brush olive oil onto each bird dust each bird front and back again with the Cajun Dust and let the seasoning sweat into the meat at room temperature for about 20 minutes.

3. Preheat your smoker to 275°F.

4. Smoke the quail for about 30 minutes, after 30 minutes spray with cooking oil, and rotate and cook for another 25 minutes. Check the temperature of the quail by inserting a thermometer in the breasts, which should be 155°F. Avoid overcooking the quail as it will dry out. (quail temperature will carryover 5 to 7 degrees)

5. For a beautiful presentation, serve the quail on a bed of dirty rice and garnish with an egg. The unique flavor of the stuffing combined with the BXtreme Cajun Dust seasoning will leave your guests wanting more. 

Try this recipe today and become the star of your next dinner party.

Ingredients

1 (10 -12 lb) whole turkey

Turkey Injection

1 medium onion cut into ¼ wedges

1 Orange cut into ¼ wedges

1 Apple cut into ¼ wedges

1 head of garlic sliced in half

Fresh Rosemary

B Xtreme Fajita Dust

B Xtreme Stampede Dust

Apple Juice

Pellets (Apple)

Butter herb mixture (for basting)

2 Stick Salted Butter

½ cup chicken broth

1 teaspoon lemon juice

1-2 cloves of – Sliced thin

2 teaspoon dried thyme leaves

2 teaspoon dried sage

1  teaspoon dried rosemary 

Instructions:

1. Remove the turkey from the bag, rinse it, pat it dry, sprinkle with kosher salt, and let it air dry in the fridge for 4 hours.

2. Fill the turkey cavity with onions, halved garlic cloves, apples, oranges, and rosemary, then tie the legs together with kitchen twine.

3. Inject the turkey with your favorite turkey injection marinade.

4. Set the smoker temperature to 275°F and preheat with the lid closed for 15 minutes.

5. Apply a light coat of olive oil to the skin, then sprinkle a base coat of B Xtreme Fajita Dust. Let it sit to absorb the flavors, and afterward, coat the bird with B Xtreme Stampede Dust.

6. Smoke the turkey for approximately 4 to 5 hours (about 25 to 30 minutes per pound).

7. Combine all butter mixture ingredients in a medium saucepan.  Simmer for 20 minutes, turn the heat scores off, and let the mixture set for 1 hour so all of the flavors can incorporated. Warm back up and strain through a cheesecloth.

8. Check the internal temperature; the desired temperature is 175°F in the thigh next to the bone and 160°F in the breast. After being removed from the smoker, the turkey will continue to cook, reaching a final temperature of 165°F in the breast.

- Rotate the turkey 180° every hour to ensure even heating. 

- While the turkey is smoking, spritz it with apple juice every 30 to 45 minutes, starting after the first hour of smoking. 

- After 2 ½  hours, begin basting with a butter herb mixture every 30 minutes.

9. When the turkey reaches 160°F in the breast, brush it with a final coat of the butter mixture, tent it with foil, and let it rest for 15 to 30 minutes before serving.

Ingredients:

1 Boneless Duck Breasts (12 Ounces), Skin On

1 Cup Allegro Game Tame Marinade

B Xtreme Fajita Dust

4oz Smucker’s® Orange Marmalade

4oz Mandarin Orange (diced)

½ Tsp Red Pepper Flakes (or to taste)

Instructions: 

1. Let's start by scoring the skin of the duck breasts in a crosshatch pattern, making sure not to go all the way through the skin. Then, place the breasts in a sealed plastic bag with Allegro Game Tame Marinade and refrigerate for at least 2 hours or up to 3 hours for an intense flavor.

2. When you're ready to cook, remove the duck breasts from the marinade, blot off the excess, and season with B Xtreme Fajita Dust. To make the sauce, dice the Mandarin Oranges into ¼" pieces, add 4oz of Orange Marmalade and Red Pepper Flakes into a small saucepan, and warm it to about 140°F mix well, remove from heat, and set aside.

3. Now, let's get cooking! Heat a frying pan without any fat and place the duck breasts in it, skin side down. Gradually increase the heat to melt and render the fat, leaving the skin crispy for about 7-10 minutes. Turn the duck breasts and sear the meat side for 1-2 minutes, then place them on a hot oven tray, skin side down, and roast them at 375°F for about 5-7 minutes.

4. Take the duck breasts out of the oven and let them rest for 7 minutes. Their internal temperature should be 135°F. Finally, slice the duck breasts and serve with the warm orange marmalade mixture over rice. Don't forget to garnish with a slice of orange. Enjoy!

Don't wait any longer; treat yourself and your loved ones to this fantastic dish today. Bon appétit!