Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced
with a knife. Carefully uncover and drain; set aside to cool.
In large bowl, mix 1/4 cup olive oil, the Big Bob Gibson Bar-B-Q Seasoning And Dry Rub and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space
between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with Big Bob Gibson Bar-B-Q Championship Red Sauce ; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender
and browned in places.
Cook the bacon in a large, deep skillet over medium-high heat until golden brown, about 10 minutes; remove to a paper towel-lined plate to drain,
reserving the drippings. Crumble the bacon.
Preheat an oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with 1 of the pie crusts.
Heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the spinach, green onion & garlic to the hot drippings,
cover, and cook until tender, about 5 minutes. Remove the cooked vegetables to a bowl.
Increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. Slowly pour
the cream, Fifty Shades Of Heat Hot Sauce and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms.
Fold the bacon, oysters, and vegetables into the mixture; season with seafood seasoning. Pour the mixture into the prepared pie crust. Top with
Parmesan cheese and cover with the remaining crust.
Bake in the preheated oven until golden brown, about 30 minutes.
Place peppers and onions in center of large sheet heavy-duty foil; drizzle with 1/4 cup Peppers Steak Sauce.
Fold to make packet. Grill 2 min.
Meanwhile, mix meat and 2 Tbsp. of the remaining Peppers Steak Sauce ; shape into 4 (1/2-inch) patties. Grill 8 to 10 min. or until vegetables
are crisp-tender and burgers are done (160ºF), turning burgers after 4 min. and brushing with remaining Peppers Steak Sauce.
Remove packet from grill; cut slits in foil to release steam before opening packet. Fill rolls with burgers and vegetables.
Combine butter, lime juice and pepper. Place salmon in glass baking dish. Pour lime butter over. Let salmon marinate while preparing barbecue or
Prepare barbecue (medium-high heat) or preheat broiler. Cook salmon until just opaque, brushing with lime butter marinade occasionally, about 4
minutes per side. Transfer to plates. Brush with any remaining lime butter. Serve immediately with lime wedges.