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
Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
Preheat a grill for medium heat.
To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice
of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of Bob’s Best Quality BBQ Explorer Rub.
Grill for 10 minutes, then turn over, and continue cooking until the bacon is crispy.
Liberally salt, and pepper turkey. Add the celery, and onion, inside and out, and tuck the butter in the cavity.
Roast turkey in 450-degrees F oven for 30 minutes. Then turn the oven down to 350-degrees F, and insert the meat thermometer into the thickest
part of the thigh, being careful not to touch bone. Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. Cover legs
with foil partway through roasting if desired. Depending on size of turkey, total cook time will be around 1 1/2-2 hours. Once the thermometer
reaches 165-degrees F in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads at least 165-degrees
F as well.
Remove from oven. Cover loosely with foil and let rest for at least 20-30 minutes (depending on size) before carving.
Remember to reserve turkey drippings and juices for gravy.