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      RECIPES — Cannibal

      Smoked Salmon Dip

      Smoked Salmon Dip

      Smoked Salmon Dip

      Prep time: 15-20 minutes 

      Cook time: 1 hour 

      Total time: 1 Hour & 20 minutes 

      Appetizer Feeds 6-8 People 


      -Cannibal Spice All Purpose Seasoning 

      -Claymore Cajun Seasoning 

      -8 ounces of Cream Cheese (room temperature)

      -1 tablespoon of prepared horseradish 

      -1/2 Cup of Sour Cream 

      -1 Tablespoon of Chopped Parsley 

      -1/2 teaspoon of kosher salt 

      -1/4 teaspoon of black pepper

      -1/2 teaspoon of garlic powder 

      -1 tablespoon of lemon juice 

      -5-6 ounces of smoked salmon 


      -Season your salmon with Cannibal spice All Purpose Seasoning.

      -Set your smoker between 250-300 degrees. (I used Alder wood pellets)

      Smoked Salmon Dip 4

      -When salmon reaches an internal temperature of 145 degrees pull it off the smoker and let it cool down. 

      -Chop/mince the salmon into small pieces.

      -Mix all the listed ingredients in a bowl. 

      -Once mixed cover the dip and put in the refrigerator for at least 2 hours. (recommend letting it sit overnight)

      Recipe provided by Paul Saladino @paulie_saucee 

      Smoked Salmon Dip

      Vet-Mex Chicken

      Vet-Mex Chicken

      Prep Time: 25 minutes 

      Cooking Time: 60 minutes 

      Total Time: 1 hr 25 minutes 

      Servings: (4 adults)

      Ingredients:  (Willie Pete, Cannibal, Claymore, Pop Smoke, 1 whole young chicken, 1 package of regular cut bacon, 4 ears of corn, duck fat or evo, 2 bags of cauliflower florets, cilantro, 2 limes, mayo, sour cream minced garlic and crumbled cotija cheese) 


      Preheat smoker, grill or oven to 275¬į.¬† On a cutting board, spatchcock and then half your chicken and season an even coat of Willie Pete on both sides of the chicken. In a large bowl, pour in both bags of your cauliflower florets and spray with duck fat or drizzle evo. Give them a light toss and season them with a medium coat of Cannibal and place them in an aluminum half pan. Now husk your corn and slice in half, then wrap. 1 slice of bacon around each half of corn and season a light coat of Claymore on the bacon wrapped corn and transfer to a platter. Mix in a bowl, ¬ľ cup of mayo, ¬ľ cup of sour cream, 1 tsp Pop Smoke, 2 tsp of lime juice, 2 minced cloves of garlic and ‚Öď cup of crumbled cotija cheese and set in the refrigerator.

      Place the chicken halves of your smoker, grill or oven in a pan and let them smoke, grill or roast for 30 min. Now place the bacon wrapped corn a cauliflower on your cooking device. At this point your chicken should be at 125. When you reach that 55 mark, check your chicken for that 165 mark and make sure your bacon is the consistency you want. Now take the chicken and bacon wrapped corn off and get your cooking device up to 350 to give the cauliflower a nice crisp to it for 5-10 minutes

      Toss your cauliflower in the bowl you set in the refrigerator and top with cilantro and plate, add your bacon wrapped corn and slice your chicken half in half to your plate and enjoy. 

      Recipe provided by Steven Rossler @rosslers_blue_cord_bbq


      Cannibal Riblets

      Cannibal Riblets | Grill Your Ass Off

      Cannibal Riblets

      Prep Time: 20 minutes

      Cooking Time: 3 hours

      Total Time: 3 hour 20 minutes

      Servings: 6 servings



      1. Preheat your grill or smoker to 275 degrees. 
      2. Season Cannibal Spice over both sides of the ribs. (Lighter on the bone side.) 
      3. Place the ribs on your grate for one hour, undisturbed.
      4. Open the lid of the grill and spritz the ribs with your choice of water, apple juice, or beer. Close the lid and leave for another 30 minutes. 
      5. Place the riblets in an aluminum pan and add BBQ Sauce, Honey, Butter (cut into small slices), and Infidel. Cover pan with aluminum foil and place back on the smoker for an hour. 
      6. Remove the pan and roll the riblets in the pans juice. Remove them from the pan and place the riblets back on the smoker for the final 30 minutes or until the sauce tightens up.
      7. Cut the riblets and enjoy them while they last!

      Breakfast Biscuits

      Breakfast Biscuits | Grill Your Ass Off

      This week we make breakfast biscuits using our Infidel Pork Rub and Cannibal Spice! Let us know what you think of this recipe and comment below what you want to see next. If you enjoyed this video please like and subscribe to our channel! Shop Now!

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