Boudin-Stuffed Bacon-Wrapped Shrimp with @BBQWithBigJake

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Heath Riles, pitmaster
• 81x BBQ Grand Champion
• ’22, ’24, and ’25 Memphis in May World Rib Champion
• 2025 Memphis in May Grand Champion
• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections

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All right, we are back cooking with friends. Of course, I’ve got my good buddy Jake in here today and he’s going to replicate the recipe that he cooked at Memphis and May on our team. And tell them what you call this, Jake. So, I call this stuffed bacon wrap shrimp or even better budan stuffed bacon wrap shrimp. We got my shrimp. Went ahead and butterfied them open here. I got a block of some good softened cream cheese and I got a link of boudan I took out of the casing. Just use your favorite budan. I like to heat it up a little bit. That way, it’s more pliable. Got some of my barbecue rub here and a little dose of that garlic jalapeno just to give it a little touch of spice. We’ll throw some gloves on. We’re gonna stuff these shrimp. So, we’re gonna take our bacon here and officially try to start wrapping our shrimp. Hit a nice dusting that old hot barbecue rub here on each side. All right, we got our rect bullseye fired up. It’s running with those Royal Oak hickory blended charcoal pellets. So, we’ll make a glaze for our shrimp here. I’ve got competition barbecue sauce and then our brown sugar honey habanero glaze. So, we’ve been on for 30 minutes. I got my sauce here we made up. I’m just going to brush that on there. Then we’re going to flip them and brush the other side. So, we’ve been on 15 more minutes. Let’s come in here and look at these shrimp. All right. Good. Let’s give it a try. Let’s do it.