Stories are better
told outside.

Ingredients

• 3 pounds chicken drumettes
• 1 tablespoon all-purpose seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1½ cups Dadgum Outdoors Honey BBQ Sauce
• 1 tablespoon cooking oil

Directions

1. Pat the drumettes dry. Toss with the oil and seasonings until evenly coated.
2. Smoker: Cook at 250°F for 1½–2 hours, turning halfway. At 165°F, brush generously with sauce. Increase to 350°F and cook 10–15 minutes, until sticky and approximately 175–185°F.
3. Air fryer: Cook in a single layer at 380°F for 20–24 minutes, turning halfway. Brush or toss with sauce, then cook another 3–5 minutes until caramelized and at least 165°F.

Ingredients

• 2 packages (12-count each) King’s Hawaiian Sweet Rolls
• 1½–2 pounds thin-sliced deli ham
• 12–16 slices Swiss, provolone, cheddar or your favorite cheese
• ½ cup honey butter, divided
• ½ cup packed brown sugar
• Butter or cooking spray
• 1 large aluminum pan

Directions

1. Preheat the oven or smoker to 350°F. Butter the aluminum pan generously.
2. Slice each package of rolls horizontally without separating them. Place the bottoms in the pan, layer on the ham and cheese, and replace the tops.
3. Melt ¼ cup honey butter and brush it over the rolls. Cook 8–10 minutes, until the cheese and butter begin melting.
4. Melt the remaining ¼ cup honey butter with the brown sugar and stir into a thick glaze. Cover every roll with the glaze.
5. Cook another 5–8 minutes, until the cheese is melted and the glaze is sticky and beginning to caramelize. Rest 5 minutes, cut and serve warm.

Ingredients

• 3 pounds cooked chicken, shredded
• 2 blocks (8 ounces each) cream cheese, softened
• 1½ cups Frank’s RedHot Original Cayenne Pepper Sauce
• 1 cup ranch dressing
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack or mozzarella cheese
• ½ cup sour cream
• 2 tablespoons butter, melted
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• Optional: sliced green onions or extra cheese for topping

Directions

1. Lightly grease the inside of a 5–6 quart Crock-Pot.
2. Add the chicken, cream cheese, Frank’s RedHot, ranch, sour cream, melted butter, garlic powder and black pepper.
3. Add 1½ cups cheddar and all of the Monterey Jack, reserving the remaining cheddar for the top.
4. Cover and cook on LOW for 2–3 hours, stirring after about the first hour.
5. Once melted and creamy, stir thoroughly. Sprinkle the remaining ½ cup cheddar over the top.
6. Cover for another 15–20 minutes until the cheese melts, then switch the Crock-Pot to WARM. Serve with tortilla chips, Fritos Scoops, toasted baguette slices, crackers, celery or carrots.