Directions

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1. Season – Pat wings dry. Toss in olive oil + Tex Mex rub until coated.

2. Cook – Grill or smoke indirect at 180°C for 45–60 mins, flipping halfway. Internal temp 75°C.

3. Finish – Whisk butter, lime juice, and honey (if using). Toss wings in the mix.

4. Serve – Pile high, extra lime wedges on the side.

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1. Prep – Halve jalapeños lengthwise, scoop seeds.
2. Fill – Mix cream cheese, cheddar, Tex Mex rub. Stuff each jalapeño.
3. Wrap – Wrap each with bacon rasher, secure with toothpick.
4. Cook – Grill indirect at 180°C for 25–30 mins until bacon is crisp.
5. Serve – Gooey inside, smoky outside — guaranteed crowd-pleaser.

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1. Season – Pat wings dry. Toss in olive oil + Italian rub.
2. Cook – Grill/smoke indirect at 180°C for 45–60 mins until crisp.
3. Garlic Butter – In a pan, melt butter, sauté garlic until fragrant. Toss wings through.
4. Finish – Sprinkle parmesan and parsley over wings before serving.

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1. Make Meatballs – Mix beef, pork, egg, breadcrumbs, Italian rub. Roll into 20–24 balls.
2. Grill – Cook over medium heat on BBQ or smoker until browned and cooked through (15–20 mins).
3. Build Skewers – Alternate meatballs, cherry tomatoes, mozzarella balls.
4. Serve – With a bowl of warm marinara for dipping.