Heat a sauté pan over medium low heat. Add the bacon to the pan and cook until the fat is rendered and the bacon is crisp. Remove the bacon from
the pan and hold.
Add the onions to the pan with the bacon fat and sauté until they are translucent. Add the tomatoes and ¼ cup of WUJU Hot Sauce to the pan and
bring to a simmer. Cook the tomatoes for about 10 minutes. Next, add the shrimp to the tomato sauce, and cook for about 10 minutes, or until
the shrimp turn pink. Finally, add the bacon back to the pan, season with salt and pepper and hold until ready to serve.
In a large saucepot, bring four cups of water to a boil. Season with water with a teaspoon of salt and slowly pour in the grits, whisking as they
are being added. Simmer the grits for about 15 minutes, stirring occasionally. Once the grits soft and the water is absorbed, add the butter,
cream and cheese to the pot. Season with salt, pepper and WUJU to taste and stir to combine.
To plate each dish, place a portion of the grits into a shallow bowl, top with the tomato sauce and a portion of the shrimp. Garnish with scallions
In a bowl, whisk together sour cream, lemon juice, sugar, kosher salt, and pepper. Fold in shredded iceberg lettuce, scallions, and crumbled blue
cheese. In a small skillet, whisk together Budweiser Hot Wing Sauce and water.
Add shredded turkey and cook over medium heat until heated through. Form sandwiches with bread rolls, the turkey mixture, and the blue cheese salad.
Set a rack inside a large heavy roasting pan. Season turkey lightly inside and out with salt and pepper, then with Bone Suckin' Cajun Seasoning & Rub , massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
Remove turkey from refrigerator; let stand at room temperature for 1 hour.
Preheat oven to 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables
over bottom of roasting pan. Brush turkey with oil.
Roast turkey, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer
inserted into the thickest part of thigh registers 165°, 1–1 1/2 hours longer. Transfer to platter. Let rest for at least 20 minutes before