Big Daddy Bomb Firecracker Shrimp



  • Shell the shrimp, leaving tail shells on.

  • Skewer six shrimp on each of eight metal skewers.

  • Brush with olive oil.

  • To make the dry spice mixture: Combine ingredients and sprinkle over the shrimp on both sides.

  • Cook the shrimp on a barbecue grill for 4 minutes while glazing Big Daddy Bomb Sauce. 


Big Daddy Bomb Cajun Jambalaya


  • 1 tbsp. 

  • extra-virgin olive oil

  • 1 onion, chopped

  • 2 bell peppers, chopped

  • Kosher salt

  • Freshly ground black pepper

  • 1 lb. boneless skinless chicken breasts, cut into 1" pieces

  • 1 tsp. dried oregano

  • 6 oz. andouille sausage, sliced

  • 2 cloves garlic, minced

  • 2 tbsp. tomato paste

  • 2 c. low-sodium chicken stock

  • 1 (15-oz.) can crushed tomatoes

  • 1 c. long grain rice

  • 2 tsp. Old Bay seasoning

  • 1 lb. medium shrimp, peeled and deveined

  • 2 green onions, thinly sliced

  • Big Daddy Bomb BBQ sauce


  1. In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.

  2. Add chicken broth, crushed tomatoes, rice, and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.

  3. Add the shrimp and cook until pink, 3 to 5 minutes.

  4. Stir in green onions and add Big Daddy Bomb BBQ just before serving.

Big Daddy Bomb Pulled Pork Nachos


  • 1 8-10 oz bag of tortilla chips

  • 2 cups prepared shredded bbq pulled pork or some of my famous (Best Crockpot BBQ Chicken)

  • 1/4 cup thinly sliced red onion.

  • 1 cups cheddar cheese shredded

  • 1 cup Monterrey Jack cheeseshredded

  • 2-4 Tablespoons Big Daddy Bomb BBQ sauce

  • Optional topping: 2-4 Tablespoons of ranch dressing

  • 1 cup of coleslaw

  • 1/4 cup shredded lettuce


  • Preheat oven to 400 degrees F. Spread chips out on a prepared baking sheet. I used parchment paper, but you could also use foil.

  • Place pulled pork over chips.

  • Add on the red onion slices.

  • Sprinkle on your cheddar and Monterrey Jack cheese, and drizzle a couple tablespoons ( 2-4 depending on taste) of the BBQ sauce on top.

  • Bake for 5-10 minutes until cheese is melted. Add optional toppers and serve immediately

Big Daddy Bomb BBQ Chicken Wings



  • 1 cup


  • 1 teaspoon

     chili powder

  • 1 teaspoon

     kosher salt

  • 1 teaspoon

     black pepper, freshly ground

  • 1 teaspoon


  • 1 teaspoon

     garlic powder

  • 20 chicken wings, or drumettes

  • 1 cup

     BBQ sauce

  • ½ cup


  1. Preheat oven to 425°F (220°C).

  2. In a bowl, combine flour, chili powder, salt, pepper, paprika, and garlic powder. Coat the wings in the flour evenly, shaking off any excess.

  3. Place the floured wings on a parchment paper–lined baking sheet and spread them out in a single layer.

  4. Bake for 45 minutes, flipping halfway through, until skin is crispy and golden brown.

  5. Preheat oven to 500°F (250°C).

  6. In a separate bowl, combine the BBQ sauce and the honey. Stir the cooked wings in the sauce and coat them evenly.

  7. Place the coated wings back onto the baking sheet and spread them in a single layer.

  8. Bake for 8 to 10 minutes, until sauce is bubbly and caramelized. Cool, then serve.

Big Daddy Bomb BBQ Salmon Slider


  • 1 large fresh salmon shank

  • Big Daddy Bomb BBQ Sauce

  • Pineapple

  • Mustard

  • Salt

  • Pepper

  • Garlic Powder

  • Onion Powder

  • Margarine


1.) Prepare a seasoned blend (Mix mustard, salt, pepper, garlic powder, and onion powder in a bowl

2.) Lightly rub mix on salmon, and seer salmon in pan with 1 tablespoon of margarine

until tender or to your own discretion

3.) Glaze Salmon in Big Daddy Bomb BBQ Sauce

4.) Plate and Serve

Big Daddy Bomb Mesquite Prime Rib



  1. Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere.

  2. Let steaks stand at room temperature 1 hour.

  3. Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat).

  4. Grill steaks over mesquite until brown on both sides, about 2 minutes per side.

  5. Remove steaks from grill and add Big Daddy Bomb BBQ Sauce.

    • 1 tablespoon coarse kosher salt

    • 1 teaspoon Hungarian sweet paprika

    • 1 teaspoon garlic powder

    • 1 teaspoon coarsely ground black pepper

    • 1 teaspoon dried ground thyme

    • 1 teaspoon finely ground coffee beans

    • 4 1 1/4- to 1 1/2-inch-thick bone-in 

    • 1 2.2-pound bag instant-light mesquite chunks

    • 1 cup mesquite or hickory wood smoke chips

    • Big Daddy Bomb Sauce

Big Daddy Bomb BBQ Pork Chop


  • 1 Thick cut Pork Chop

  • Onion powder

  • Garlic

  • Season Salt

  • Black Pepper

  • Red Pepper

  • Bundle of Asparagus Tips

  • Big Daddy Bomb BBQ sauce


  1. Take a frying pan

  2. A table spoon of margarine

  3. ½ cup of soy sauce

  4. ½ cup of whistershire

  5. 3oz Big Daddy Bomb BBQ Sauce

  6. Cook until tender

  7. Remove Asparagus add chopped onions, peppers and Seer Pork Chop until done.

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