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Babyback Pork Ribs (Smoker)

Wash ribs and remove membrane on underside. Lightly coat ribs with olive oil front and back. Generously apply Willie's Hog Dust^® on both sides and place top down on smoker. Smoke at approximately 220 degrees for 2 hours and turn rack right side up. Continue smoking for an additional 1.5 hours or until done. (Please remember to add a water source to your smoker. This will keep the ribs moist).

Babyback Pork Ribs (Grill)

Wash ribs and remove membrane on underside. Lightly coat ribs with olive oil front and back. Generously apply Willie's Hog Dust^® on both sides and place top down on Grill. Grill at 325 degrees for 45 min then flip ribs right side up. Continue grilling for an additional 30 min or until done.

Fish - Grilled

Wash fish and apply a light coat of olive oil front and back. Lightly dust with Willie's Hog Dust^® on both sides. Grill at approximately 350 degrees until fish is firm (3 to 6 min depending on thickness). Do not flip. Remove and serve.

Grilled Shrimp or Scallops

Wash shrimp and scallops. Skewer shrimp or scallops and apply light coat of olive oil and Willie's Hog Dust^®. Grill at 400 degrees 60-90 seconds then flip. Cook another 60-90 seconds until done. (Shrimp will turn pink and meat will be white throughout, scallops will be firm).

Boiled shrimp

Take pot and fill with 1 quart of water. Take 1 lb of fresh shrimp (in shell), wash, and place in pot. Add 1/3 cup of Willie's Hog Dust^® to water and bring to a boil. Add shrimp and boil for 2 min. Cut off heat and let sit for another 2 min. Drain shrimp and serve hot or cold.

Popcorn with a little kick

Add 1 -2 tsp Willie's Hog Dust^® to 3 Tablespoons melted butter. Pour over fresh popcorn - enjoy!     Susan in Sumter, SC

Deep Fried Shrimp

Take 1 cup bisquick and add 2 tablespoons of Willie's Hog Dust^®. Mix well. Place in 1 gal. ziploc bag. Peel and rinse 1 lb. of fresh shrimp, and while still damp drop into ziploc seal and shake until all shrimp are coated. Drop in fryer at 375 degrees for approx 1 to 1 1/2 min. Remove and serve.

Oysters on the Half Shell

Shuck oysters. Place on bed of crushed ice. Top with Willie's Hog Dust^®.

Red Beans and Rice

Cook rice. Take 1 lb. of red beans (soaked overnight and drained), 1 lb. sliced smoked sausage, 1 cup chopped onions, 1/2 cup chopped celery, 1 minced clove of garlic, 2 bay leaves, 1/4 tsp basil, 1/4 tsp thyme, and 1 tablespoon of Willie's Hog Dust^®. Put all ingredients, except for rice, in a large stockpot. Add cold water to cover and bring to a boil. Cover and simmer for about 2 1/2 hrs. Stir frequently. Serve over rice.

Spicy Catfish

Take 1/4 cup melted butter and 3 tbsp lemon juice and mix together. Dip each catfish filet in mixture and arrange in a 13x9x2 baking dish. Pour remaining mixture over fish. Sprinkle with 2 tsp of Willie's Hog Dust^® and 1/2 cup chopped almonds. Bake at 375 degrees for 25 to 30 min or until fish flakes easily.

Pulled Pork BBQ, Willie Style

Take an 8 lb Boston Butt. Wash and pat dry. Coat lightly with olive oil. Cover entire butt generously with Willie's Hog Dust^®. Prepare smoker to 220 degrees. Place butt on smoker fat side up. Check smoker hourly to ensure temperature remains constant. After about 6 hours flip the butt. Continue to smoke for another 6 hours. Remove butt and let cool. Pull and serve.

Grilled Pickles

Take a whole dill pickle and quarter (or buy the wedges, already quartered). Sprinkle with Willie's Hog Dust^® front and back. Throw on hot grill for 3 to 4 min a side. Remove and eat!

Dusted Corn on the Cob

Buy fresh corn with the husks still on. Turn back the husks on the corn, but do not remove. Remove the silk. Rinse the corn. Brush on some melted butter and sprinkle with Willie's Hog Dust^®. Lay the husks back onto the corn. Cook on the grill at 300 degrees or so for 20-25 min until tender. Remove, let cool and eat.

Hog Dusted Potatoes

Take 2 lbs of new potatoes, wash and quarter. Place in baking dish. Lightly coat potatoes with olive oil. Toss. Sprinkle potatoes with Willie's Hog Dust^®, toss and sprinkle again. Bake in oven at 300 degrees for 45 min or until tender. Remove and serve.

Willie's Dusted Dip

Take 2 cups sour cream and add 4 tbsp of Dukes Mayo. Then add 5 tsp of Willie's Hog Dust^® or to taste, and mix together well. Serve with chips or cut veggies.

Willie's Oyster Shooter

Take a shooter glass and add 1 freshly shucked raw oyster with its juice or "liquor". Add 1 ounce ice cold high-quality Vodka such as a six times distilled straight Firefly Vodka. Add a dash or 2 of Willie's Hog Dust^®. Add 1 dash of fresh-squeezed lemon juice. Bottoms up!

Willie's Bloody Mary

Combine 1 1/2 cups tomato juice, 1 cup Firefly vodka, 1 1/2 tbsp fresh lemon juice, 1 1/2 tbsp fresh lime juice, 1 tbsp prepared horseradish, 1 1/2 tsp Worcestershire sauce, 2 tsp hot sauce, 3 tsp of Willie's Hog Dust, Pickled green beans or okra for garnish, Cocktail onions for garnish. Combine all ingredients (except garnish) in a small pitcher and stir. Refrigerate. Serve over ice with pickled green beans or okra and cocktail onions for garnish.

Willie's BBQ Shrimp

Melt 1 cup salted butter, add 4 tbsp Worcestershire sauce, 3 tsp thyme, 2 minced garlic cloves, 2 bay leaves, 1 tbsp lemon juice, 4 tsp of Willie's Hog Dust^® and mix together. Take a fresh French baguette and slice 1/4 in pieces. Bake until crisp. Take 2 lbs of washed, shell on shrimp and place flat in a broiling pan. Pour mixture over shrimp and bake at 400 degrees until shrimp are pink and done (between 11 and 14 min depending on size). Remove and stir to coat shrimp. Serve hot. Use French bread slices for dipping.

Willie's Gourmet Pecans

Take 4 cups of fresh pecans and spread out on cookie sheet. Take 1/2 stick of butter and melt in microwave. Add 1 tbsp of light karo syrup to the melted butter and mix. Pour over pecans. Toss pecans until they are coated with butter and spread them out on sheet. Heavily Coat pecans with Willie's Hog Dust^® and toss. Spread pecans on sheet and coat again. Bake in oven at 290 degrees for 50 min. Cool and eat!

Willie's Pot Roast

Take any size chuck roast and lightly coat both sides with olive oil. Then season both sides with Willie's Hog Dust^®. Place chuck roast in crock pot and turn on high. After about 3 hours add vegetables. Serve when meat is tender and reduce heat.

Susan's Cheese Log

Take two 8oz packages of cream cheese and let soften. Stir in one 4oz can of chopped green chilies including juices. Shape into a log and refrigerate. When the cream cheese has firmed and right before serving, roll the log heavily in Willie's Hog Dust^® and serve with tortilla chips.

Susan's Shrimp Dip

Take lb of cooked diced shrimp and combine with 1 8oz package of softened cream cheese. Add 2 tbsp of chopped green onion, 2 tbsp of Dukes mayonnaise and 6 strips of crumbled bacon and mix. Season with 1tsp of Willie's Hog Dust^®. If you like it spicy, add a little more!

Willie's Crab Cakes

Take 2 beaten eggs, 4tbsp of Dukes mayonnaise, 1 1/3 tsp of yellow mustard, 2/3 cup crushed saltine crackers, 1 1/3 tsp chopped parsley and mix together in a bowl. Add 1lb of jumbo lump crabmeat and gently blend in with the cracker mixture. Form into cakes and refrigerate for 1 hr. Pan fry in oil or butter until golden brown on both sides. You can also cook these under the broiler.

Willie's Quick Remoulade Sauce

Take 1/2 cup mayonnaise, 1/2 cup ketchup, 1/2 tablespoon prepared horseradish, 1 tablespoon Dijon mustard, 1 tablespoon sweet pickle relish, 1 tablespoon of Willie's Hog Dust^® and a splash of Worcestershire sauce. Mix together.