Firehouse Hot Collection – Part 9

Firehouse Hot Smoked Shrimp Skewers

Quick-smoking shrimp finished with Smith & Son’s Firehouse Hot BBQ Sauce make a spicy appetizer or light meal with bold flavor.

Prep Time	20 minutes
Cook Time	25–35 minutes
Rest Time	5 minutes
Servings	4
Smoker Temperature	225°F
Target Temperature	145°F

Recommended Wood: Apple or Cherry

Ingredients

• 2 pounds large peeled shrimp
• 2 tablespoons all-purpose seasoning
• ½ cup Smith & Son’s Firehouse Hot BBQ Sauce
• Wooden or metal skewers

Directions

Thread the shrimp onto skewers and season evenly. Smoke at 225°F until the shrimp are nearly cooked through. Brush lightly with Firehouse Hot BBQ Sauce during the final 10 minutes and continue cooking until the shrimp are opaque and reach 145°F. Rest briefly before serving.

Perfect Pairings

Rice, grilled vegetables, coleslaw, garlic bread.

Leftover Ideas

Shrimp tacos, salads, pasta.

1SG Gary’s Pitmaster Tip

Shrimp cook quickly—watch the temperature closely to avoid overcooking.

Firehouse Hot Stuffed Peppers

Bell peppers stuffed with seasoned beef, rice, and cheese take on incredible flavor in the smoker and are finished with Firehouse Hot BBQ Sauce.

Prep Time	25 minutes
Cook Time	2 hours
Rest Time	10 minutes
Servings	6
Smoker Temperature	225°F
Target Temperature	160°F

Recommended Wood: Hickory or Pecan

Ingredients

• 6 bell peppers
• 2 pounds ground beef
• 2 cups cooked rice
• 2 cups shredded cheddar
• 1 cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Brown the ground beef and combine with the rice and half of the cheese. Stuff each pepper and place in the smoker at 225°F. Cook until the peppers are tender and the filling reaches 160°F. Top with the remaining cheese and brush lightly with Firehouse Hot BBQ Sauce during the final 20 minutes.

Perfect Pairings

Garden salad, cornbread, baked beans.

Leftover Ideas

Slice into casseroles or chop into pasta.

1SG Gary’s Pitmaster Tip

Choose peppers that stand upright so they cook evenly and hold their filling