Richardton rancher Bill Butterfield brings the smoke in everything he does. His most recent venture is a line of North Dakota made seasonings. Read more about Butterfield and his business, Wild Willy’s Seasonings, here.
The self-taught pitmaster shares two recipes this month, which are best prepared on the smoker, but can also be done on an outdoor grill or in the oven. Wild Willy’s Pig Shots are an instant party favorite (hint: double the recipe) and the beef lollipops will light your palate up like a kid in a candy store.
Visit wildwillyscookin.com to find a full list of local retailers.
2 lbs. ground beef
1/3 cup crushed pork rinds
1/3 cup Parmesan cheese
1 T. The W Sauce Fireshire*
2 T. whiskey
1 T. Wild Willy’s Seasoning**
2 eggs, whisked
Fresh mozzarella pearls (or cut to size)
Mix all ingredients with the beef. Make small flat pieces of burger in your palm. Place fresh mozzarella in center and wrap burger around to form a small ball. Place on pan or rack for cooking.
“Give ’em a little smoke” (about 1 hour at 150 to 180 degrees), then cook at 225 degrees until internal temperature reaches 160 degrees. Finish with light dusting of Wild Willy’s Seasoning. Skewer with sticks and serve.
*This is a thicker Worcestershire sauce often used in competition barbecue. We purchased it locally at Scheels. You could also substitute regular Worcestershire sauce.
**Any of Wild Willy’s Seasonings work: GSP, GSP Fuego, Rub, Rib Rub, Game Changer or The Bloody!
Recipe by Bill Butterfield, Wild Willy’s Seasonings, Roughrider Electric Cooperative
8 oz. cream cheese, softened
¼ cup shredded cheddar cheese
¼ cup jalapeños, diced (more or less to your taste)
2 T. Wild Willy’s Seasoning*
1 link country style sausage
1 pack thick-cut bacon
Dusting of Wild Willy’s Fuego
Mix softened cream cheese, shredded cheese, jalapeños and seasoning together.
To prepare the pig shots, slice sausage into ½- to ¾-inch chunks (the bottom of the shot). Cut bacon slices in half, then wrap around sausage slices. Place toothpick through bacon and sausage to hold in place. Put cheese mixture into a piping bag or zip-lock bag with the corner cut off. Fill shots a little more than ¾ full of cheese mixture (the cheese mixture will expand as it cooks, so do not overfill).
Place pig shots in a 325-degree smoker. Cook for 45-60 minutes until bacon is done and filling is golden and expanded. Finish with a light dusting of Wild Willy’s Fuego seasoning. Let cool slightly, remove toothpicks and share.
*Wild Willy recommends the Rub, Game Changer or The Bloody in this recipe. We used The Bloody in the North Dakota Living test kitchen preparation.
Recipe by Bill Butterfield, Wild Willy‘s Seasonings, Roughrider Electric Cooperative
