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Sully's Dam Dip was posted in KCBS Bull Sheet and it's excellent...
2-15oz cans hormel hot chili
2-8oz pkg cream cheese
Dirty dicks Hot pepper sauce
6 oz Dr.Gonzos hot pepper mash...
8oz Mrs renfros Habanero salsa
8oz Paul Newman hot salsa
8 oz shredded mozz/provolone
jap ring optional
Instead of hormel chile used homemade red chile with smoked brisket cubes...Spread chile on bottom cast iron..Sprinkle dirty dicks hot pepper sauce...Break up cream cheese and spread over that..spread 1/2 jar Dr.gonzos supermash.. over that...Spread salsa over that..cover with cheese...
Grill 20-30 minutes offset style untill dip bubbling....
Wings of Bliss from Wingman
http://www.smoked-meat.com/forum/showthread.php?t=13449
Changed recipe slightly and brined them a bit with clementines and other goodies
Grilled off set with lump and hickory on kettle
Brine gave skin nice crispyness without charring and infused some flavor....Only thing i would change is not dilute the marmalade chipotle sauce with the water..Did hit the wings with our comp style finishing rub for a little more pop...
Did some blue crab quiches on backwoods chubby...375 degree with lump and hickory..
pre-baked crusts with chick peas to prevent sides from collapsing then removed chick peas and filled with blue crab quiche
Did some lemon curd mini cheescakes in chubby as well
Picked up 120 pounds of humprehy premium hardwood briquets for free for grilling use...
Even pets enjoyed the sunny day...
2-15oz cans hormel hot chili
2-8oz pkg cream cheese
Dirty dicks Hot pepper sauce
6 oz Dr.Gonzos hot pepper mash...
8oz Mrs renfros Habanero salsa
8oz Paul Newman hot salsa
8 oz shredded mozz/provolone
jap ring optional
Instead of hormel chile used homemade red chile with smoked brisket cubes...Spread chile on bottom cast iron..Sprinkle dirty dicks hot pepper sauce...Break up cream cheese and spread over that..spread 1/2 jar Dr.gonzos supermash..
over that...Spread salsa over that..cover with cheese...Grill 20-30 minutes offset style untill dip bubbling....
Wings of Bliss from Wingman
http://www.smoked-meat.com/forum/showthread.php?t=13449
Changed recipe slightly and brined them a bit with clementines and other goodies
Grilled off set with lump and hickory on kettle
Brine gave skin nice crispyness without charring and infused some flavor....Only thing i would change is not dilute the marmalade chipotle sauce with the water..Did hit the wings with our comp style finishing rub for a little more pop...
Did some blue crab quiches on backwoods chubby...375 degree with lump and hickory..
pre-baked crusts with chick peas to prevent sides from collapsing then removed chick peas and filled with blue crab quiche
Did some lemon curd mini cheescakes in chubby as well
Picked up 120 pounds of humprehy premium hardwood briquets for free for grilling use...
Even pets enjoyed the sunny day...
sounds like that dip has a little bite to it?!
WOW! 
Sorry..You put a strip of foil over the crusts in the pan and add the chicpeas and pre-bake dough for 10 minutes at 375 degree...The chickpeas are then removed and you add quiche....The chick-peas hold the edges of form firm(dough) and they dont let the top of dough get too hard...
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