SMOKED OYSTERS RECIPE RECIPES

Steps:

• 1. Heat the olive oil in a Dutch oven set over medium heat until hot. Add the fennel, onion, and a pinch of salt, sweating until softened, 6-8 minutes. 2. Add the garlic, fennel seeds, and crushed red pepper; cook and stir until fragrant, about 1 minute. 3. Stir in the tomatoes (and their juice), stock, wine, and some salt and pepper to taste. Bring to a boil and then reduce to a simmer; cook, stirring occasionally, for 30 minutes. 4. Add the clams, mussels, halibut, and shrimp to the soup; return to a simmer, cover, and cook until the clams and mussels have opened and the shrimp and fish are cooked through, about 5 minutes; discard any mussels that don't open. 5. Stir in the parsley and some salt and pepper to taste. Serve the cioppino straight from the Dutch oven.

Steps:

• Make the cream cheese mixture by combining the softened cream cheese, ½ cup grated cheese, 1 tablespoon of Jeff's original rub and and 2 tablespoons of chopped jalapeños into a small to medium sized mixing bowl. Mix well.
• Wrap the half pieces of bacon around the sausage slices and secure with a toothpick.
• Fill the "cups" with the cream cheese but not all the way to the top. The bacon will shrink as it cooks.
• Setup your smoker for indirect cooking at about 250-275°F or as close to this temperature as you can.
• Place the pig shots on the smoker grate and smoke cook for approximately 90 minutes or until the bacon is cooked through and has good "bite-through" or texture.
• When the appetizers are finished cooking, you can glaze with barbecue sauce if you like. I used my original barbecue sauce thinned with a little apple juice. Let the pig shots continue in the heat for about 10 minutes after cooking to allow the sauce to set.
• Serve immediately.