I had been craving Spaghetti for a couple weeks and thought it was time to get to work. I grabbed all of my ingredients.

• Leftover Spaghetti sauce
• 1lb Ground Beef
• Ghost Pepper high temp cheese
• Hot Italian Seasoning
• Hatch Chili Cream Cheese
• Dots Pretzels

I guessed on how much cheese and seasoning to put into the meat. I mixed it all up by hand while eating a generous amount of pretzels dipped in cream cheese. Once Done I turned them into balls and threw them on the stove to cook in the Spaghetti sauce.

Once finished I poured it all over some noodles and had a fantastic dinner.

This recipe was thrown together by Colton who works at the Walton’s store. I use it every time I make wings. They can be cut before being thrown in to the Franks but I usually just leave them whole. Sorry I don’t have a picture from after they were tossed. I was too excited. I usually make potato wedges to go with these and I throw a nice blend of seasonings on them that goes great with these wings.

1. Place wings in ziplocked bag with Franks Red Hot. Make sure to squeeze out all of the air. Franks can be diluted for a more mild wing. Let sit for 24HOURS
   
2. Set smoker to 200 Degrees
3. Take Wings out of bag and cover generously with “Mississippi Grind” seasoning
   
4. Place wings on shelf in Smoker leave for 1 hour
5. Flip the wings over and leave for another hour
6. Take wings out of smoker and toss in “Captain Rodney’s Peach”
   

Jonathon I have never had the Boucan but since you like it I will assume it tastes bad.

gus4416 250 and I highly recommend using a shelf. Since its been colder out my wings have been getting a tad more charred so keep an eye on them.