Habanero Fireballs (Adapted)

Recipe adapted from "Grilled" (source)



  1. Put the ground meat in a medium mixing bowl, then add the habanero peppers, coarse bisk, Ancho chili, granulated onion, salt, pepper and Spice Villain.  Mix thoroughly until the meat starts to become sticky.
  2. Portion the meat mixture into roughly equal parts, and form into small patties.  Place 1 cube of cheddar in the middle of each and form a ball around the cheese.
  3. Cut the root and stem ends off the onion, remove any brown layers, and then make one more cut halfway in, from the stem to the root, and separate the layers.
  4. Take an onion layer and wrap it around a cheese-filled meat ball; wrap a slice of bacon around the balls and secure with a skewer through the middle. Continue wrapping the remaining meatballs with onion and then bacon until all the balls are wrapped.
  5. Preheat the grill to 350°F; using indirect heat, cook the skewered meatballs for 30 min.
  6. Melt the butter in a medium saucepan on medium heat, and add the Louisiana hot sauce; continue cooking on medium heat until hot and bubbly.
  7. After the meatballs have cooked for 30min baste them with the hot sauce mixture and cook 30 seconds; turn, baste the other side and cook an additional 30 seconds.
  8. Serve hot!

*Soak the wood chips in water for 30 min prior to adding to the grill to create more smoke

Harvest Sausage Stew


• 2 Tbsp Canola or olive oil
• 6 links of High Caliber Garlic Sausage, sliced
• 1 diced onion
• ½ tsp High Caliber Rubbed Oregano

• ½ tsp High Caliber Basil

• ¼ tsp High Caliber Smoked Paprika
• ½ tsp High Caliber Butcher Grind Pepper
• salt to taste
• 2 cloves pressed garlic
• 2 medium carrots, peeled and diced
• 2 medium parsnips, peeled and diced
• 2 stalks of celery, diced
• 6 baby yellow potatoes, cubed (skin on)
• ½ pound (8 ounces) diced butternut squash
• 6 cups chicken stock
• 1 cup chopped kale
• 1 Tbsp chopped fresh parsley


  1. Pour 2 Tbsp of oil into stock pot and pre-heat on medium-high; add the sausage and brown for a few minutes until caramelized.
  2. Add in the onion, and stir to combine; sauté with the garlic sausage for about 3-4 minutes, until lightly golden; add in the basil, oregano, paprika, black pepper, garlic, salt to taste, and stir until well mixed.
  3. Next, add in the remaining vegetables (except the kale and parsley) and stir in the chicken stock, then bring to a boil.
  4. Reduce the heat to medium-low, and allow the stew to simmer, uncovered, for 40 minutes.

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