For the Bacon Wrapped Buffalo Shrimp:
Remove the shrimp from the marinade, one-by-one. Wrap a half slice of bacon around the meat of the shrimp and thread onto the skewer. Repeat with remaining shrimp.
Preheat your grill to high heat (500º), set up for direct grilling. Grill over direct heat, without closing the lid on the grill, until the bacon is browned. Flip and repeat. The shrimp will cook in the time it takes to brown the bacon.
Remove the shrimp from the skewers. Serve with blue cheese or ranch dressing.
For the Smoked BBQ Nuts:
Toss the assorted nuts with a small amount of water. Just enough to coat the nuts. Season with your favorite BBQ rub. We used JP Custom Smoke Sweet Heat Rub. Spread out on a sheet pan. Smoke at 175ºF for a couple of hours, until the nuts are dried out. The water will evaporate, and the rub will stick to the nuts.
For the Skillet Bread with Italian Cheese Dip:
Place the frozen rolls around the perimeter of a greased Lodge Logic 12” cast iron skillet. Place a bowl upside down in the center of the skillet, to keep the rolls from proofing into the center. Spray a sheet of plastic wrap with pan spray and cover the rolls. Allow the rolls to rise until doubled in size.
Preheat your Yoder Smokers YS640 pellet grill to 400ºF. Combine one cup of mozzarella, the cream cheese, one half cup parmesan, the ricotta, pesto, garlic and Cattleman’s Grill Tuscan Steak Seasoning in a bowl and mix well. Reserve the 1/4 cup mozzarella and two tablespoons parmesan. Place the cheese mixture in the center of the skillet. Melt the butter and brush over the rolls. Sprinkle the reserved mozzarella and parmesan over the rolls and cheese mixture.
Bake until the rolls are golden brown and the cheese is bubbling, about 40 minutes.