Recipes

White Wingy Buffalo Chicken Dip

Ingredients:

1. (1) whole Chicken, Rotisserie style or smoked
2. Oconee Gold Dust
3. (1) Cup of Oconee Gold White Gold Sauce
4. (1) Cup of Oconee Gold Wingy Sauce
5. (3) Cups of Cheddar Jack Cheese
6. (8) ounces of Cream Cheese
7. Hickory, Apple, Pecan, or Cherry Wood (pellets or chunks depending on smoker type)

Directions:

1. Pre-heat smoker or Oven to 350 degrees
2. Chop chicken to desired consistency, dust with Oconee Gold Dust, and place in mixing bowl
3. Add White Gold & Wingy Sauces, 2 cups of the cheese, & the cream cheese and mix together in mixing bowl until the cream cheese is combined well with the other ingredients
4. Spread mixture to an even level in an 8x11 inch pan.  We prefer disposable aluminum
5. After spreading mixture in pan, cover with remaining cheese and dust lightly with Oconee Gold Dust
6. Cook on smoker or in oven for 20-25 minutes until cheese on top starts to brown
7. Serve with Chips or Veggies
   

Ingredients for Brine:

1. 25-35 wings
2. (1)12 ounce can of beer
3. (1) 12 ounce can of Cheerwine
4. 3.5 Cups of water
5. ¼ cup of salt
6. ¼ cup of light brown sugar
7. ½ teaspoon of dried minced garlic
8. ½ teaspoon of dried onion
9. ½ teaspoon of dried red pepper flakes
10. (1) bay leaf

Ingredients for Wings:

1. Oconee Gold Dust
2. Oconee Gold Wingy, White Gold, &/or Georgia Sweet Peach
3. Cherry &/or Hickory Wood

Directions for brine:

1. Combine all ingredients except chicken wings into a multi gallon container and stir until brown sugar is dissolved
2. Add Chicken Wings
3. Let wings bathe in brine for 24-48 hours

Directions for Wings

1. Preheat Smoker to 250 degrees
2. Take wings out of brine and pat dry (Wings will have a pinkish hue do to Cheerwine)
3. Liberally coat wings with Oconee Gold Dust on both side of wings
4. Place directly onto smoker grate and smoke for 1 hour to 1.5 hours (check after 45 minutes)

• After pulling wings off of smoker, throw into an air fryer or Broiler for 5-7 minutes  to crisp up if desired

1. Toss wings in favorite Oconee Gold Sauce – Wingy, White Gold, Georgia Sweet Peach, or a combination of them

OG 3-2-1 Tender Ribs

Ingredients:

1. (1) rack of St. Louis style, Spare, or Baby Back Ribs
2. Oconee Gold Dust
3. ANY Oconee Gold Sauce
4. Half a stick of butter
5. 1/8 cup of light brown sugar
6. Hickory, Apple, Pecan, or Cherry Wood (pellets or chunks depending on smoker type)

Directions:

1. Pre-heat smoker to 250 degrees
2. Pat Dry ribs with paper towel
3. Flip ribs over and pull thin membrane off of the back
4. Flip ribs back over and cover meat side liberally with Oconee Gold Dust
5. Dust lightly the bone side with Oconee Gold Dust
6. Put Ribs on smoker uncovered for 3 hours
7. Before pulling ribs off of smoker, set up “foil boat” by placing pats of butter on foil in single file line, top with light brown sugar, Oconee Gold Dust and favorite Oconee Gold Sauce (All are delicious)
8. Place ribs meat side down onto foil boat and wrap tight
9. Place ribs back on smoker for covered for another 2 hours
10. After 2 hours, take ribs out of foil and place back on the grill and brush with your favorite Oconee Gold Sauce.
11. Pull after 30 minutes and wrap back up for resting.
12. Let rest for another 30-45 minutes and enjoy

Momma T’s Sausage Ball Recipe

Ingredients:

1. (1) pound of ground pork
2. (3) cups of Bisquick
3. (3) cups of shredded cheddar cheese
4. (1/2) cup of Oconee Gold Original or Jalapeno sauce

Directions:

1. Pre-heat oven to 350 degrees
2. Add all ingredients to mixing bowl
3. Mix all ingredients well until all are combined
4. Use lubricated baking sheet or baking sheet with parchment paper
5. Make mixture into ½ - ¾ inch balls and place on baking sheet
6. Place in oven or smoker for 20-25 minutes at 350
1. If using smoker, use cherry or hickory wood