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Armadillo Eggs

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Beer Can Chicken

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Apple & Brown Sugar Ribs

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Chicago Style Char Dogs

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Armadillo Eggs

Ingredients

Instructions

Get your grill set up for low-and-slow cooking over indirect heat (approximately 250°F), filling the water pan about halfway with warm to hot water.

Mix together the cream cheese, cheddar cheese and garlic until well blended. Taste and add salt if needed.

Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, so one jalapeño should get you 4 quarters. Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about ⅓ cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape. Wrap each egg with one strip of bacon making sure the seam is down.

Season each egg with Stoysich Ultimate Seasoning rub.

Place sausage wrapped jalapeños on cool side of the grill. Cover and cook for 1–1½ hours, or until the sausage is cooked.

Serve with ranch dressing.

Beer Can Chicken

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Instructions

Prepare grill for indirect/medium heat cooking.

Rinse chicken inside and out, if desired; pat dry with paper towels. Coat chicken lightly with oil and season with 2 tablespoons Stoysich Ultimate Seasoning rub. Set aside (Note: If you prefer a more classic roasted chicken flavor, omit the dry rub and use only kosher salt and black pepper.)

Open beer can, pour out about ¼-cup of the beer and make an extra hole in top of the can with church key can opener. Sprinkle the remaining tablespoon of the dry rub inside beer can. Place chicken in beer can in center of cooking grate and move legs apart so the body cavity slides over the top of the beer can. The chicken will appear to be sitting on the grate.

Cook chicken for 1–1½ hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh. Remove from grill and let rest for 10 minutes before carving.

Note: When removing from grate, be careful not to spill contents of the vertical roaster or beer can, as it will be very hot.

Ingredients

  • 1   12 ounce can of beer

  • 1 roasting chicken (4–5 pounds)

  • 3 Tbs Stoysich Ultimate Seasoning 

  • divided, or kosher salt, and

  • freshly ground pepper

  • olive oil

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Chicago Style Char Dogs

Ingredients

  • 8 Stoysich Hot Dogs

  • 8 hot dog buns

  • 4 tablespoons yellow mustard

  • 1/2 cup bright green sweet pickle relish

  • 1 small white onion, diced

  • 4 small Roma tomatoes, cut into thin wedges

  • 8 dill pickle spears

  • pickled sport peppers, to taste

  • celery salt, to taste

Instructions

Preheat grill to 400°F. Lightly oil the grates to prevent sticking.

Butterfly hot dogs by slicing them lengthwise without cutting all the way through. Open gently so they lay flat on the grill.

Cook for about 2–3 minutes on each side, until charred in spots and hot throughout. 

Grill the buns quickly over direct heat until lightly toasted, about 1 minute.

Place one hot dog in each bun, and top the mustard, relish, onions, tomatoes, and one pickle spear. Add sport peppers, to taste, and sprinkle with celery salt.

Repeat with remaining hot dogs and serve immediately.

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Chicago Style Char Dogs

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Apple & Brown Sugar Ribs

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Instructions

In a small bowl, combine the dry rub ingredients and mix well. Generously apply the dry rub to both sides of the ribs.

Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 250°F.  Or, if gas grill, only use one half of the burners.

Place the ribs over the void side of the grill, close the lid and cook for 2 hours and 15 minutes.

Remove the ribs from the grill. Place each rack of ribs meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each rib. In a small bowl, mix the apple cider and brown sugar. Pour 1/2 cup of the liquid over each rib. tightly wrap and seal each rack of ribs with aluminum foil. Place the wrapped ribs back on the grill over the void side of the grill for 1 hour.

Remove the ribs from the grill, unwrap each rack of ribs.  Brush both sides of the ribs with your favorite BBQ sauce, and place the ribs back on the grill for 5 minutes, or until sauce caramelizes. Remove from the grill, cut and serve warm.​

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Ingredients

  • 2 slabs ribs (spare or baby back)

  • 1½ cups your favorite BBQ sauce

Dry Rub

  • ¼ cup dark brown sugar

  • 2 tbsp garlic salt

  • 4 tsp chili powder

  • 1 tsp black pepper

  • ½ tsp celery salt

  • ¼ tsp red pepper

  • ¼ tsp cinnamon

Liquid Seasoning

  • ½ cup apple cider

  • ½ cup brown sugar