Spicy Werewolf Kabobs

This grilled fiery "Spicy Werewolf Kabobs" goes great with fresh pitas, chopped onion, and sour cream to temper the black magic heat!

Ingredients

1 1/2 pounds beef sirloin, cut into 1/2-inch cubes

10 wooden skewers, soaked in water for 1 hour

2 tablespoons vegetable oil
2 tablespoons beef bouillon granules
2 tablespoons water
3 cloves garlic, minced
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper

	Directions Dissolve bouillon in water.  Stir in the garlic, cayenne pepper, salt, and black pepper.  Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
	Preheat a grill for high heat.
	Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
	Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.

Classic Smokey Ripped Flesh On A Roll

Now you don't have to go to Hell to indulge in a classic treat...This “Classic Smokey Ripped Flesh On A Roll and Chips” recipe is melt in your mouth good!

Ingredients

1 whole  precooked rotisserie chicken
10  sandwich rolls 
4 (1-ounce) slices Cheddar cheese, mild or sharp
1 cup chicken stock

2 cups of our Kansas City BBQ Sauce

Sauce 
1 large yellow onion, chopped
6 garlic cloves, peeled and diced
1 Tablespoons Chipottle Chile Powder
1 Tablespoon tomato paste
2 Tablespoons Dijon Mustard
3/4 cup apple cider vinegar
1 teaspoon  paprika 
1/3 cup Heinz Ketchup 
2 drops liquid smoke
2 teaspoons Worcestershire Sauce
1/4 cup brown sugar
1 pinch sea salt
1/4 teaspoon ground cloves
2 Tablespoons Grandma's Molasses

Directions

Puree all of the sauce ingredients in a blender until smooth. 

Remove all the skin from the chicken.

Pull all the meat off the bones and place in a large bowl.

Pour puree sauce over the chicken and mix well.

Cover and marinate the chicken in the sauce overnight or for several hours before cooking.

After marinating the chicken in the sauce pour the mixture into the crock pot. 

Add chicken stock, mix well.

Cook on low heat for 4 to 6 hours or on high for 2 to 3 hours.

Remove from heat and let cool down in the sauce. 

When cooled, remove the chicken from the sauce and shred into small pieces. 

Set aside.

Reduce the sauce by two thirds. 

Add the chicken back to the sauce. 

Serve hot over open-face rolls or  hamburger buns topped with cheese and BBQ sauce.

Add our Homemade British Chunky Chips .