Calling All Big Backs: Dub Shack BBQ Presents Hots and Buns

This is it. 

After today, Tailgating For Everyone is closed. 

Just make sure you take your medications after eating this one because even though my recipes are generally good for you, this one is going to be ridiculously good to you. For my healthier friends, followers, supporters of the movement, etc., hot links and honey buns are definitely what the friendly pitmaster has ordered.

But first, what is a big back?

"Big back” is a fatphobic term that is used to refer to people who are fat or who are associated with stereotypes of fatness. It is often used interchangeably with other terms like “fatty” and “biggie”.  Its origin is derived from TikTok referring to someone poking fun at his/her own large appetite and unfortunately, another one of those sayings that should have never left the community (see: woke) have been turned into fat-shaming slurs. Bullying a child based on size is always wrong, and as adults, if we condone it, shame on us.

But...we are here for the final countdown and what some creative citizen has come up with. Credit to Matt Groark for the original bacon wrapped honey buns recipe, and wrapping those desserts in bacon is normally a wave due to the fact that bacon makes the world go 'round. In a twist, this one combines both the hot links and the bun into one sweet and savory bite.

INGREDIENTS 

Hot links

Honey buns

Brown sugar

Honey

STEP ONE. Light your grills or smokers and bring them to 250 degrees via an indirect fire hence the preference for the offset smoker (you can go indirect on a regular grill as long as you have the space and charcoals banked off to the side). For any prep time, open a box of honey buns and give them a light coating of honey and brown sugar.

STEP TWO. Once the cooker reaches optimal temperature, open the package of hot links and place them on the grates. The honey buns are suggested to be a bit further away from the fire so they do not burn; to add an additional pop of flavor and color, use a few chunks of cherry wood. Let them cook until the buns are dripping in the sweet honey and glistening with the brown sugar before pulling off the smoker; as for those hot links, let them ride until they pop or 160 degrees whichever comes first. Grab them up and get your small paper plates ready!

I'm not going to tell you how to eat them but making one good bite has never hurt anyone.

Before I put down my tailgating pen and pick up another one for holiday cooks; social, religious, and political commentary from my Afrocentric worldview; and of course, the Dad Chronicles  I'd like to take the time to thank all of you near and far, those who have had the pleasure of eating damn good barbecue and enjoying some of the most known unknown sauces in the local barbecue game, and those who have opened doors for me that otherwise would have been nailed and bricked shut. Doing T4E the past four years has been one of those ways of bringing people of diverse walks of life together for only a moment or two, and the ensuing friendships are truly invaluable to both pitmaster and consumer. I'm trying not to get overly emotional as it is time to move on to a new season none of us have witnessed. 

Before I close it out for good, here are a few words I want to leave you with:

Y'all be safe, be blessed, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!