Sweet Heat Barbeque Wild Turkey Bites<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n \u2022 1 boneless, skinless turkey or chicken breast, approximately 2 pounds, cut into 1-inch pieces<\/p>\n \u2022 1 tablespoon chili powder<\/p>\n \u2022 1 teaspoon paprika<\/p>\n \u2022 1 teaspoon cayenne pepper<\/p>\n \u2022 1\/2 teaspoon garlic salt<\/p>\n \u2022 1\/2 teaspoon black pepper<\/p>\n \u2022 1 tablespoon loosely-packed light brown sugar<\/p>\n \u2022 1 package center-cut bacon, cut in half<\/p>\n \u2022 Sliced green onions<\/p>\n \u2022 Ranch dressing<\/p>\n \u2022 Chef\u2019s Choice or Butcher\u2019s Blend Bear Mountain BBQ Pellets<\/p>\n \u2022 1\/2 cup sweet barbecue sauce<\/p>\n \u2022 2 tablespoons buffalo sauce<\/p>\n \u2022 1 tablespoon minced garlic<\/p>\n Directions:<\/strong><\/p>\n 1. Preheat grill to 400 degrees F.<\/p>\n 2. Line a large baking sheet with parchment paper.<\/p>\n 3. Place 1-inch turkey pieces into a medium size bowl. Sprinkle chili powder, paprika, cayenne, garlic salt, black pepper and brown sugar over top. Mix well.<\/p>\n 4. Wrap half a slice of bacon around each turkey piece. Secure with a toothpick and place them onto the parchment paper.<\/p>\n 5. Place the baking sheet into your preheated grill and bake for 25 minutes. Meanwhile, combine the barbecue sauce, buffalo sauce and garlic in a small bowl. Brush the turkey pieces halfway through cooking. Brush another layer of sauce five minutes before the cook time is over. Cook until the turkey pieces reach 165 degrees F.<\/p>\n 6. Garnish with sliced green onions and serve with ranch dressing for dipping.<\/p>\n Beer Cheese Dip<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n \u2022 1 1\/2 cups cheddar cheese grated<\/p>\n \u2022 1\/2 cup gruyere cheese grated<\/p>\n \u2022 8 ounces cream cheese softened<\/p>\n \u2022 1 tablespoon Dijon mustard<\/p>\n \u2022 1\/2 of a 1-ounce Hidden Valley Ranch Packet<\/p>\n \u2022 2 tablespoons green onions chopped.<\/p>\n \u2022 1\/4 cup German lager beer<\/p>\n \u2022 2 tablespoons baking soda<\/p>\n \u2022 1 can biscuits<\/p>\n \u2022 1 large egg, mixed with 1 tablespoon water, for brushing biscuits<\/p>\n \u2022 12-inch cast iron skillet<\/p>\n \u2022 Bear Mountain BBQ\u2019s Chef\u2019s Choice Blend pellets<\/p>\n Directions:<\/strong><\/p>\n 1. Preheat pellet grill to 350 degrees F.<\/p>\n 2. In large bowl, combine 1 cup cheddar, gruyere, cream cheese, Dijon mustard, Hidden Valley Ranch seasoning, beer and 1 tablespoon green onions. Mix evenly.<\/p>\n 3. Cut biscuits in half. Roll each half into a ball, then slice an X across top.<\/p>\n 4. Boil 2 cups water in medium saucepan. Once boiling, add baking soda and mix immediately.<\/p>\n 5. Add biscuits to grill in batches and cook until puffy, approximately 1 minute. Remove and transfer to skillet, forming ring along inside edge.<\/p>\n 6. Brush biscuits with egg wash. Sprinkle with salt.<\/p>\n 7. Transfer dip to center of skillet. Sprinkle with remaining cheddar.<\/p>\n 8. Smoke until biscuits are golden and dip is bubbly, 30-35 minutes.<\/p>\n 9. Garnish with remaining green onions. Serve!<\/p>\n As you make your Game Day preparations, head to Walmart, which is carrying a new collection of Bear Mountain\u2019s grilling and smoking pellets. The five exclusive flavors — Smoky Apple Whiskey, Maple Bourbon Pecan, Chef\u2019s Choice, Butcher\u2019s Blend and Chophouse Blend — add unrivaled flavor to all grilling and smoking occasions. The collection can also be found online at Walmart.com. For recipe ideas and techniques for adding smoke flavor to your food using any grill, visit bearmountainbbq.com<\/a>.<\/p>\n To bring your A-game to the Big Game, level up your hosting with mouthwatering BBQ treats.<\/p>\n *****<\/p>\n Photo Credit: (c) Jennifer Danella<\/p>\n (StatePoint) Hosting a Big Game watch party? By following the playbook of BBQ experts, you\u2019ll…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-403200","post","type-post","status-publish","format-standard","hentry","category-local-news"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/403200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=403200"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/403200\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=403200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=403200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=403200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/p>\n
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Turn Up the Heat and Flavor for the Big Game<\/p>\n","protected":false},"excerpt":{"rendered":"