For the Wings:

Take wings out of packaging, pat dry with paper towels, and place on a rack positioned on a sheet pan in the fridge for three hours. This will help the wings dry out and not become rubbery in texture. Wash your hands! Preheat smoker to 225 degrees using your favorite wood of choice ( I prefer good old hickory or oak). Toss your wings in a bowl with the liquified duck fat and spice until nicely covered. You can use olive oil or avocado oil, but why be boring? Place wings on your smoker (nicely separated from each other) for approximately 1 to 1.5 hours. Drink a beer at this point. Then, remove them from smoker and sear them on a hot charcoal grill until done. You want some nice crispy bits all over. If you want to get crazy, you can also choose to toss them into a fryer to finish the cooking process after smoking instead of the grill. Finally, toss them in sauce and serve with blue cheese or ranch.

For the Sauce:

Combine all ingredients in a small sauce pan. Heat over medium heat while stirring with a whisk. When the edges start to bubble, remove from heat and set aside to toss with the wings.

In a large stockpot, heat oil on medium high. Salt and pepper the chicken and add to the hot oil. Brown the chicken on both sides, about 3 minutes each side. Remove chicken and set aside. (It is not fully cooked through at this point, so don’t taste test it!) Add onions and jalapeños to the pot, and cook until onions are translucent, which is about 2-3 minutes. Add beer and scrape all the lovely tasty bits off of the bottom of pan. Stir in tomatoes, garlic, cilantro, seasonings, and Shinedown Symptom Sauce. Cook until fragrant, about 1-2 minutes. Return chicken to pot and cover with chicken stock. Bring to a boil. Once boiling, remove chicken, lower heat to simmer, shred chicken and return to pot. Break up and add the corn tortillas and simmer for 45 minutes to an hour, stirring occasionally. The tortillas will thicken the soup. If you like a thinner soup only use one tortilla. Taste test and check your seasonings. Add more salt and pepper as needed. Ladle soup into bowls and garnish with your favorite toppings, especially Shinedown Symptom Sauce.

Here we go! This recipe is one of my personal favorites. You can always up the quantities to serve a party. I can eat at least a couple dozen total.

First and foremost, light a fire. I prefer to cook oysters over an open flame like a wood fire or charcoal grill. (Please see the notes for variations using different cooking appliances.) Onto the sauce...

For the sauce, add the butter, garlic, hot sauce, seasonings, and worchestershire into a sauce pot and melt gently over the heat of your grill. Mix occasionally and don’t let it burn. Remove the pot from heat when necessary. Keep it in liquid form.

Shuck your oysters and keep them cold until ready to grill. I prefer cooking a dozen or two at a time. If you don’t know how to shuck an oyster, there are great tutorials that you can find on the internet. Use proper tools, techniques and most importantly, don’t put the oyster knife into your hand or you will unfortunately be in the ER.

Now that your oysters are ready on the half shell (shucked) and your sauce is combined and ready, its time to grill. Place the shells on the grate of your grill over hot coals and allow to cook for 2-3 minutes. Now it is time to sauce! My preferred method is to use a small ladle and pour approximately 1 tbsp of sauce over each oyster, allowing some of the sauce to spill into the fire and flare up. It is the flare up that chars the oysters and gives them the proper flavor. Please be careful not to burn yourself as the flames shoot up. You’re going to break a sweat. As the saying goes ‘no pain, no gain’. Once you are sauced up and the flames have died back, sprinkle genorously with both cheeses. Grill until the liquid in the shells starts to bubble and boil-that’s it! You’re done! Use tongs to pull the oysters off the grill. Sprinkle with parsley and serve with crusty French bread, saltines, lemon wedges, and more Shinedown Symptom sauce on the side. My personal preference is straight out of the shell, onto a saltine, and dressed with Symptom Hot Sauce. Dig in my friends!

Season your chicken with salt and pepper. In a large heavy pot, heat 1 cup of lard/oil on high, and fry your chicken pieces until brown and cooked through. Flip as needed. 165 degrees internally. Remove chicken and set aside to cool. Once cooled, pull the meat into bite sized pieces.

Reduce heat to medium low and add your flour. Stir constantly until achieving a blonde or light brown roux. It takes roughly 10-15 minutes. Whatever you do, put your phone down (thinking of you Zach), pay attention, and do not stop slowly stirring and scraping your roux around the pot until it’s done. If you burn it, start over or it will ruin the dish. It should smell nutty and rich. If you smell the smallest scent of burning, start over. Now lets gumbo!

Immediately add the sausage, ham, onion, green pepper, celery, parsley, and garlic. Stir and cook for 10-15 minutes or until vegetables are softened. Add your wine, Shinedown Symptom Hot Sauce, chicken pieces, green onions, and all of the seasonings EXCEPT the filé, and mix thoroughly. Continue to cook for a few more minutes, and then gradually stir in your chicken stock. Raise the heat and bring to a boil, then reduce and simmer uncovered for about 40- 60 minutes. Stir frequently but be gentle to not fully break up the chicken. Remove from heat and let the simmer settle, then add the filé powder and stir. It will help thicken. Let stand for 5 minutes or so, and then serve over some rice. Ca c’est bon!

To get started, mix together the first nine ingredients in a shaker, measuring cup, Viking drinking horn, or other vessel. Second, grab your favorite glass (mine is a mason jar) and rim it with Old Bay or Tajin. To rim a glass, dip the lip of it in water or lime juice, then dip it in the spice mixture to allow it to stick to the glass. Next, fill the glass with a liberal amount of ice. Nobody wants a warm Bloody Mary. Fill the glass with your drink mix and enjoy! When it comes to garnishes, add what you like. There are no hard and fast rules. This isn’t a soufflé or a proper Old Fashion, so have fun with it. You can use your favorite spice mix to rim the glass, use the mix minus the alcohol and combine it with a nice lager beer to make a killer michelada, or just leave the alcohol out completely and enjoy a non-alcoholic drink.

Get your fire going in your Recteq grill and preheat to 275 degrees F.

Using a sharp knife, score the top layer of fat on the pork belly in 1-inch crosshatch pattern.

Season liberally with the Booyah Rub on all sides.

Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 4 hours).

Once the belly reaches 203, remove from the grill and let rest. Assemble Tacos and don’t forget the Shinedown Sauce!

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