National Barbecue Day is May 16th and the best way to celebrate always requires firing up the grill.
Whether it’s the first time of the season or you’ve already given yours a workout this year.
And, you also need to stay away from the same old hotdogs and hamburgers your grill is used to seeing and this stunning recipe is just the way to do that.
It’s got everything you could want from a grill recipe – it’s quick, it’s easy; it can easily be multiplied to feed a crowd (the original serves 4) – and most importantly, it’ll burn like nothing you’ve ever put on the grill before.
Yes, this is exactly what you need for National Barbecue Day.
You’ll know it as soon as you take the first bite.
1 Mad Dog 357 Scorpion Pepper Pod, roughly chopped
1 cup BBQ sauce
2 tablespoons Butter, room temperature
1½ pounds Chicken breasts, boneless skinless, cut into ¾" pieces
8 slices Bacon, thick-cut, each slice cut into 4 pieces
8 Wooden skewers
Pre-heat your grill (outdoor is better, but the over grill also works).
Place the chopped Mad Dog 357 Scorpion Pepper in a small bowl and cover with water to rehydrate them. Allow the pepper to sit for 30 minutes, then drain the excess water. In a separate pan, soak the skewers in water (also for roughly half an hour) to prevent burning on the grill.
When the pepper has rehydrated, place the chunks in a food processor with the BBQ sauce and the butter and pulse until smooth. Set aside.
Thread the chicken and bacon onto the skewers, alternating as needed.
Place skewers on a pre-heated grill and cook for 4 minutes on each side, then spread the Mad Dog butter BBQ sauce liberally across the chicken and bacon and grill skewers for another 3-4 minutes per side until crisp, but not burnt. Serve with whatever Mad Dog butter BBQ sauce is left.