With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar cheese

4 Tablespoons canned pumpkin puree

3 tablespoons minced onion

2 tablespoons of your favorite salsa

2 teaspoons ground cumin

1 teaspoon minced jalapeño pepper

1 teaspoon Historic Lynchburg Jalapeño Pepper Sauce

1/2 teaspoon Pumpkin Spice.

After mixing scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in finely crushed nacho-flavored tortilla chips and press a bell pepper stem into the top. Serve as shown.

Makes a great Halloween or Holiday hors devours.

Ron Appetite’

In a large shallow dish, stir together the broth, wine, seasoned salt,
oregano, pepper and garlic.

Add the shrimp and turn them to coat them well.  Cover with plastic
wrap.  Marinate in the refrigerator for 1 1/2 to 2 hours.  Do not
marinate longer than 2 hours or the shrimp will become tough.

Preheat your grill.  Remove the shrimp from the dish, reserving
the marinade.

Thread the shrimp onto skewers, leaving a small space between each.

Brush the shrimp with the reserved marinade.  Grill 4 inches from
the heat for 2 minutes.  Turn the shrimp over, brush with the
marinade and broil for 1-3 minutes more or until the shrimp are no
longer pink.

Top with chopped parsley, serve with lemon wedges and side dish of your choice.

Servings: 4

Peel Membrane from bone side of ribs. Sprinkle on 1 level teaspoon Master Que BBQ Seasoning to each
side of ribs (or more to taste). Wrap in plastic or foil and let marinate in refrigerator at least 2 hours or preferably overnight to 24 hours.

Pre-heat smoker to approx. 220° – 225°. Add hickory chips to smoker and place ribs on rack bone side down. Smoke ribs for approximately. 1- 1/2 hours, then turn ribs over and smoke for additional 30 minutes.

Remove ribs from rack and place on a piece of heavy aluminum foil. Baste each side of ribs with approximately 2 tablespoons of Historic Lynchburg Swineapple Rib Glaze . Then, place ribs bone side down and sprinkle on 1 level tablespoon of Brown Sugar.

Wrap foil around ribs. Place back on smoker or in oven at 225° for an additional 2 1/2 to 3 hours or until done.Remove from foil and baste with Historic Lynchburg Swineapple Rib Glaze and finish on grill 2-3 minutes each side just before serving. Serve with additional sauce on side along with your favorite side dishes.

Venison

1          Tbls.            Wild Game Rub

2          Tbls.            Olive Oil

Beef

1          Tbls.            Wild Game Rub

1          Tbls.            Olive Oil

1          Tbls.            RedWine (Cabernet Sauvignon)

1          tsp.              Tomato Paste

Turkey

1          Tbls.            Wild Game Rub

1          Tbls.            Olive Oil

1          Tbls.            RedWine (Cabernet Sauvignon)

Rub Turkey inside and outside with above. Also work skin loose from breast and apply Rub under skin and slide a few 1/4” patties of Real Butter and 1/2 piece of Slab Bacon under skin each side and attach skin back with skewers.

Stuffing to cook Turkey with:

1.      2 pieces slab bacon diced

2.      1 Granny Smith Apple quartered

3.      1 Onion medium rough chopped

4.      2 cloves Garlic smashed

5.      1 Lemon quartered

6.      2 stalks Celery cut 1 inch.

7.      (Optional) Also add  1 orange or Tangerine quartered

Cook or Roast Turkey in oven or smoker with stuffing in and then discard stuffing after cooking.

Lamb

1          Tbls.            Wild Game Rub

2          Tbls.            Olive Oil

1          Tbls.            RedWine (Cabernet Sauvignon)

1          tsp.               Rosemary – Dried

1          tsp.               Mint Flakes – Dried                      

0.5       tsp.              Thyme – Dried

Pork

2          Tbls.            Wild Game Rub

2          Tbls.            Olive Oil

1          Tbls.            Orange Juice

1          Tbls.            Dark Brown Sugar

1          Tbls.            Yellow Mustard

Chicken, Duck, Goose and other Game Birds

1          Tbls.           Wild Game Rub

2          Tbls.           Olive Oil

0.5       tsp.            Sage – Drie

0.5       tsp.            Rosemary – Dried

1          Clove          Garlic – finely minced

Grilled Shrimp – Dungeon Crab – King Crab

1          Tbls.            Melted Butter (Unsalted)

0.5       Tbls.          Wild Game Rub

0.5       tsp.             Parsley flakes – Dried

1          clove           Garlic – finely minced

1          Ea.               Juice of 1 Lemon

Grilled or Broiled Lobster

2          Tbls.            Melted Butter (Unsalted)

0.5       Tbls.           Wild Game Rub

0.5       tsp.             Parsley Flakes

0.25     tsp.             Thyme – Dried

0.25     tsp.             Tarragon – Drie

1          ea.                 Juice of 1 Lemon

Pheasant

1          Tbls.           Wild Game Rub

2          Tbls.           Olive Oil

0.5       tsp.            Sage – Dried

0.5       tsp.            Rosemary – Dried

1          Tbls            Gin

1          Clove          Garlic – finely minced 

2 ½ lbs. Ground Beef (80-20)
2 ½ Tbls. Historic Lynchburg Cajun Blackening Spice & Seasoning
2 ½ tsp. Historic Lynchburg Jalapeño Hot Sauce

In a bowl, combine and mix well the above ingredients. Refrigerate and let flavors blend for 30 minutes or more. Shape in to eight patties and grill, pan-fry or broil until no longer pink. Sprinkle a little extra Blackening Spice on burgers just before removing from cooking or sprinkle on cheese if cooking cheeseburgers.

8 each Large Hamburger Buns

1/2 stick unsalted Butter

Brush both insides of Buns with melted butter and place on grill or griddle and grill them until toasted.

Serve Hamburgers on toasted buns with lettuce , tomato, onion, and mayonnaise or your other favorite garnish.

Combine Jalapeno or Habanero Hot Sauce and melted butter. Marinate fillets for 2 hours. Mix dry ingredients together in plastic bag. Drop fillets into bag and shake to cover completely with cornmeal mix. Deep fry until golden brown.