Page 5 - JULY 2021 Digital Issue
P. 5

 bbq treats
Bacon Wrapped
Crab Stuffed
 Ray Sheehan
Published Author BBQ Buddha
Nonstick spray
8 oz cream cheese at room temperature
4 oz lump crabmeat
2 cloves garlic, minced
1 tbsp thinly sliced scallions
1 tbsp hot sauce, such as Crystal
2 lb classic cut bacon
2 lb jumbo shrimp (16 to 20 count), peeled and deveined, tail on
Kosher salt
Freshly ground black pepper Granulated garlic
Kansas City BBQ Sauce, or your favorite BBQ sauce, warmed, for brushing
Wooden toothpicks
Preheat the oven to 400°F
Kansas City BBQ sauce Ingredients:
11⁄4 cups ketchup
1 cup packed light brown sugar 1⁄4 cup molasses
1⁄4 cup pineapple juice
1⁄4 cup water
1 tbsp natural hickory liquid smoke 21⁄2 tsp dry mustard
2 tsp (5 g) smoked paprika
1⁄2 tsp granulated garlic
11⁄2 tsp kosher salt
1 tsp freshly ground black pepper Pinch of cayenne pepper
In a medium-sized saucepan combine all the ingredients and bring to a gentle boil over medium heat, stirring to dissolve the sugar. Lower the heat to low and simmer until slightly thickened, 20 to 25 minutes, stirring occasionally. Let cool, transfer to a jar and store in the refrigerator for up to a month.
Line 2 sheet pans with foil and spray the foil with nonstick spray. Additionally, spray a baking rack with nonstick spray and set it
In a medium-sized bowl, combine cream cheese, crabmeat, garlic, scallions, and hot sauce. Mix well, cover and set aside. Place the bacon on the prepared sheet pans. Once the oven reaches temper- ature, place the pans in the oven and cook for about 10 minutes. Drain the bacon on a paper towel–lined plate.
Set up a charcoal grill for 2-zone cooking. Light a charcoal chim- ney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cooking), leaving the other side empty to form your cool side (indirect cooking), forming 2 zones.
Fill each shrimp with 1 teaspoon of the crab mixture. Wrap with a slice of bacon and secure with a toothpick. Season the shrimp to taste with salt, pepper, and garlic and arrange on the prepared baking rack. Place the rack on the indirect heat side of grill and cook for 4 minutes. Flip and cook until the shrimp turn pink and the bacon begins to crisp, about 4 minutes. Brush with the BBQ sauce and remove from the grill. Arrange on a platter to serve.
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