VIRAL CANDIED CRANBERRIES
(Baked in outdoor pellet smoker)

INGREDIENTS:
* 12 oz Fresh Cranberries
* Cranberry Sprite
* Ocean Spray Cran-Apple Juice
* Powdered Sugar (preferably no corn starch added)

INSTRUCTIONS:
1. Rinse cranberries, add to a bowl with a lid.
2. Fill equal amounts of sprite and cran- apple until cranberries are covered.
3. Add lid and place in fridge for 24 hours.
4. Drain cranberries, do not dry them.
5. Add back to bowl and cover with a large amount of powdered sugar. Shake until all cranberries are coated.
6. Place cranberries onto a sheet pan with parchment paper.
7. Place cranberries in smoker at 200° for 5 minutes. This won’t give it a smoke flavor as it’s only 5 mins, but it’s fun to do if you love using your outdoor cooking units. Enjoy!

Smoked Turkey in the Blackstone Bronco Pellet Smoker

1. Once thawed, Brine Turkey in a bucket and mixture of water, chicken bouillon, and Heath Riles Chicken Injection & Brine. Don’t put the turkey in just yet! Reserve some of the Brine and inject into your Turkey.

2. Now place the turkey into the Brine, let it sit for 24 hours in the fridge.

3. Now that the Turkey has been sitting in the brine for 24 hours, remove and pat dry.

4. Add sliced butter under the skin, coat turkey with oil and use your favorite seasonings (I used Heath Riles BBQ Garlic Butter & Honey Rub) to cover the whole bird.

5. Stuff Turkey with onion, apple, and lemon.

6. Place a thermometer in the breast, smoke at 250* until an internal temp. of 160*.

7. Once the Turkey is to temp., remove from smoker and place in a BBQ blanket or wrap for 20-30 mins. before serving. Enjoy!

Smoked Pizza Skulls

Servings: 10-12

Ingredients:

Pizza Dough

* 4.5 Cups All Purpose Flour

* 1/2 Tbsp. Salt

* 1 Tsp. Active Dry Yeast

* 1 3/4 Cup Water

* 1/4 Cup Olive or Avocado Oil

Pizza Filling:

* Mozzarella Cheese

* Pizza Sauce

* Pepperoni Slices

Butter Rub:

* Butter

* Heath Riles Parmesan Garlic Seasoning

Instructions:

1. Set temperature on smoker to 400*

2. Spray skull mold with oil, place dough into each skull mold, making sure to go over each skull with about 1/2” of dough to fold over.

3. Add cheese, sauce, pepperoni, more cheese and fold the edges of dough to the center.

4. Place skull mold into oven and bake 25-30 mins until golden brown.

5. Remove skulls from mold. For extra flavor, warm some butter with a Parmesan garlic seasoning or fresh garlic with fresh Parmesan cheese, brush over skulls, and enjoy!

Smoked Hot Honey Peach Pork Ribs

• Rack of Ribs

• Heath Riles Hot Honey Peach BBQ Glaze

• Heath Riles Honey Rub

• 1 Stick of Butter

• 1 Cup Apple Cider Vinegar

• BBQ Sauce (optional)

1. Set temp. to 275* and preheat 15 mins.

2. Add rub to both sides of ribs.

3. Place ribs bone- side down on grill grates, and cook for 45 mins.

4. Remove ribs from grill, place in aluminum foil, add 1 stick of butter, apple cider vinegar, hot honey peach glaze, more rub, and wrap in foil. Cook for 1 hour.

5. Unwrap ribs, add more glaze, place directly on grill, increase temp. to 350* and cook for 30 mins.

6. Brush ribs with more glaze or bbq sauce, and cook for 5 mins. until glaze has set. Cut between the bones into individual ribs. Enjoy!

Smoked Baja Citrus Shrimp Kebabs

• 2 Lbs. Raw Shrimp Peeled, Devained & Tail-off

• McCormick Baja Citrus Marinade

• ¼ Cup Oil

• 2 Tbsp. Water

• 2 Tbsp. White Vinegar

• Heath Riles Hot Honey Peach Glaze

1. Soak bamboo skewers in water for 1 hour or use metal skewers.

2. Whisk marinade mix, oil, water and vinegar in a bowl. Reserve 2 Tbsp. marinade for basting. Place shrimp and remaining marinade in resealable plastic bag.

3. Refrigerate 15 mins. or longer. Remove shrimp from marinade. Discard any remaining marinade.

4. Set temp. to 225* and preheat for 15 mins.

5. Place shrimp skewers on grill grates. Smoke 30-45 mins until pink/opaque and firm.

6. Baste shrimp with remaining marinade, and brush with honey glaze during last few minutes before removing from grill. Enjoy!

Blackstone Pellet Smoker | Pulled Pork

Ingredients:

• 6-9 lb. Bone-In Pork Shoulder Butt

• Heath Riles Honey Chipotle Rub

• Mustard

• 2 Cups Apple Cider Vinegar

  Instructions:

  1. Turn grill on to reach temp of 250*

  2. Prepare pork by trimming any excess fat and scouring the top fat.

  3. Rub mustard on pork as a bind and add seasoning of choice.

  4. Add thermometer to center of pork making sure not to hit the bone.

  5. Place pork in smoker for 3-5 hours until it reaches an internal temp of 160*

  6. Using butcher paper or aluminum foil, wrap pork with apple cider vinegar.

  7. Place pork back in grill for another 3-4 hours until it reaches an internal temp of 204*

  8. Remove pork from grill and let sit for 45 mins in paper/foil/BBQ blanket. Add your favorite BBQ sauce and enjoy!