BBQ Ranch Wings

I have been enjoying the heck out of the flavors of wing sauces I picked up from the House of Wings. Each and every one has been fantastic. Another cool thing about House of Wings is that on their website they have recipes for using their sauces and a few other simple ingredients to create all-new flavors. Like these BBQ Ranch wings. They’re crazy easy and crazy delicious. There’s nothing fancy going on here, just a great wing sauce. The kind you cannot stop eating.
BBQ Ranch Wings

These BBQ Ranch wings have just the right amount of Buffalo wing flavor, with a hint of BBQ sauce. The Ranch dressing adds a nice creaminess and coolness to the wings. This is a great way to serve wings at a party. No need for that bowl of Ranch for dipping your wings. They’ve already been dipped for you!

Also try my slow cooker Buffalo Ranch wings.

BBQ Ranch Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 servings

Ingredients

Instructions

Dried Rosemary on the Nesco Snackmaster Pro

I tend to be a dry-herb kind of guy, but sometimes a recipe needs fresh instead. To keep from wasting any unused fresh herbs I just toss them onto my Nesco Snackmaster Pro dehydrator and let them dry for later use. I needed rosemary for a dish I was making (rosemary grilled potatoes, using the rosemary as a skewer!), and had a few sprigs left. I could’ve kept the rosemary intact, but I opted to remove it from the sprigs instead. You can do it either way.
Dried Rosemary on the Nesco Snackmaster ProI keep the dried rosemary made on the Nesco Snackmaster Pro in air-tight containers. So I remember what is what, I write the contents on a small piece of blue painter’s masking tape. The tape is great for marking items, dry or in the freezer or wherever. It peels off so easily, you never have to worry about fussing with it.

You can dry any fresh herbs in the Nesco Snackmaster Pro. Like cilantro and basil.

Dried Rosemary on the Nesco Snackmaster Pro

Course Dehydrator
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Author Mike

Ingredients

  • Fresh rosemary

Instructions

  • Rinse the rosemary to remove any foreign material.
  • Dry well with kitchen towels.
  • Optionally: remove the rosemary from the sprigs
  • Place onto the Nesco Snackmaster Pro trays. Do not let the sprigs overlap.
  • Dry at 95 F for 6-8 hours. Rotate the trays every hour or so.
  • If drying whole sprigs, remove the rosemary from them.
  • Store in an air-right container.

NOLA Smoked Shrimp

I’m not going to lie. Saying that this recipe for NOLA smoked shrimp makes 4 servings is a bit of a stretch. At least for me. These shrimp are so crazy good I could not stop eating them. The shrimp have a fantastic, slightly spicy flavor. Smoking them produces more flavor and a slightly different, softer, bite than if they were grilled. The sauce, well, the sauce is amazing. That’s why you need the bread. You need to do some serious sopping with this dish.
NOLA Smoked Shrimp

I served NOLA smoked shrimp with some chilled Louisiana remoulade. I wanted (needed) something cooling for the shrimp, and the remoulade hit the spot perfectly. This is one seriously great dish, and one I’ll make again and again for sure. I’ll just have to double the recipe if anyone else wants any.

Also try my pecan smoked shrimp.

NOLA Smoked Shrimp

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings
Author Mike

Ingredients

For the shrimp

  • 2 pounds shrimp I recommend at least 20-24 sized shrimp if not larger. Devein the shrimp and peel if desired.
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons Cajun seasoning

For the barbecue sauce

  • 6 tablespoons unsalted butter divided
  • 4 green onions sliced, separate the white and green parts
  • 1/4 cup bourbon
  • 1/4 cup beer
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon brown sugar
  • 1/3 cup heavy whipping cream
  • 1 tablespoon Louisiana-style hot sauce
  • kosher salt
  • freshly ground black pepper
  • Grilled bread for sopping

Instructions

For the shrimp

  • Fire up your smoker for smoking at 250 F. Use any wood you like, but I went with a lighter wood, apple. Shrimp likes to absorb smoke so I didn't want to use a strongly flavored wood.
  • Place the shrimp in a large bowl and drizzle with the oil. Toss to coat. Add the seasoning and toss to coat.
  • Transfer the shrimp to your smoker and smoke for 45 minutes or until golden brown and cooked through.
  • While the shrimp is smoking make the sauce. When the shrimp is done add to the sauce and serve garnished with the remaining green onions.

For the barbecue sauce

  • Melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add 2 tablespoons of the green parts of the green onions and all of white parts. Saute for 3 minutes.
  • Add the bourbon and beer and boil until reduced by half.
  • Add the barbecue sauce, Worcestershire, lemon juice and brown sugar. Boil for 1 minute.
  • Add the heavy cream, the remaining butter, and the hot sauce. Let boil until thickened, about 5 minutes.
  • Season with salt and pepper.