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30 www.DesertMessenger.com January 20, 2021 Get updates from Sheriff's Office UPDATES FROM SHERIFF The La Paz County Sheriff's Offi ce would like to remind everyone that you can have up to date emergency information sent to your cell phone via text message by texting your zip code to 888777. This is a website called "NIXLE". We send the fol- lowing type of information to your cell phone: 'road closures, severe weather alerts, serious crime infor- mation, Amber alerts, etc. By sign- ing up with NIXLE, we are able to communicate important informa- tion to everyone quickly and effi - ciently via text message. Please sign up today, the service is free. To Donate or for more information visit QUARTZSITEFOODBANK.COM Click on "Donate" Single Can Donate Up To $400 Couples Can Donate Up To $800 DONATE to the Quartzsite Food Bank Instead of Paying Your AZ State Taxes Donate and Receive DOLLAR FOR DOLLAR OFF What You Owe of Your AZ Taxes! Delicious ideas for Big Game Sunday! County Landfill Transfer Station now on Winter Hours The Quartzsite Transfer Station is now on their WINTER hours. They are open Sunday thru Wednes- day, 7:30am to 2:30pm. Dump your trash for free at the Transfer Station. Please cover your load. For more info call the Main landfi ll 928- 916-1253 or Main offi ce at 928-854- 9152. The transfer station is locat- ed north of Town, just off Hwy. 95, near the Sewer Treatment Plant. (StatePoint) With just a grill and a bit of smoke, your menu will be the real MVP of the Big Game. "The key to making snacks and appetizers more fl avorful is with hardwood pellets, which can add rich, wood-fi red fl avor to just about anything. And, with a few modifi ca- tions, you don't even need a pellet grill to achieve that delicious wood- smoked fl avor," says Ben Madden, product manager at Bear Mountain BBQ Woods, crafter of gourmet, hardwood pellets. Below, Madden shares his winning tips and game-day recipes. Smoked & Roasted Wings From classic Buffalo hot sauce to sweet teriyaki, chicken wings are always a crowd-pleaser, especial- ly on game day. Take their fl avor to the next level with this recipe for Smoked and Roasted Chicken Wings: Prep time: 5 min Cook time: ~ 2 hours depending on size and amount of wings Ingredients: • Essential BBQ Rub or poultry sea- soning • Chicken wings • Sauce of choice • Bear Mountain's Savory BBQ Craft Blends pellets Preparation: 1. Lightly coat wings in seasoning. 2. Arrange wings on smoker or grill at 225 degrees with at least 2 inches of space between. 3. Smoke for 1 to 1.5 hours. 4. Turn up grill to 350 degrees to fi nish. Start brushing on sauce and turning wings periodically. 5. Once wings hit an internal tem- perature of 165, remove from the smoker or grill and toss in a bowl with remaining sauce. Then they're ready to serve! No pellet grill or smoker? Try using Smoke 'Ems wood pellet packets in this recipe in the following way: • On one side of grill, turn burner to medium-high heat or fi re up char- coal and place Smoke 'Ems packet directly over heat until it starts smoking. • Place wings on other side of grill over medium heat until Smoke 'Ems has stopped smoking. Note: For more smoke fl avor, use a second packet after fi rst has been used. • Increase temperature under wings and continue with Step 4 above. Beer Cheese Dip Bring your appetizer game to a new level with this delicious recipe for Beer Cheese Dip with Pretzel Ring, from Bear Mountain BBQ ambassa- dor, Jennifer Danella: Ingredients: • 1 1/2 cups cheddar cheese grated • 1/2 cup gruyere cheese grated • 8 ounces cream cheese softened • 1 tablespoon Dijon mustard • 1/2 of a 1-ounce Hidden Valley Ranch Packet • 2 tablespoons green onions chopped. • 1/4 cup German lager beer • 2 tablespoons baking soda • 1 can biscuits • 1 large egg, mixed with 1 table- spoon water, for brushing biscuits • 12-inch cast iron skillet • Bear Mountain's Bourbon BBQ or Savory BBQ Craft Blends pellets Preparation: 1. Preheat pellet grill to 350 F. 2. In large bowl, combine 1 cup cheddar, gruyere, cream cheese, Di- jon mustard, Hidden Valley Ranch seasoning, beer and 1 tablespoon green onions. Mix evenly. 3. Cut biscuits in half. Roll each half into a ball, then slice an X across top. 4. Boil 2 cups water in medium saucepan. Once boiling, add baking soda and mix immediately. 5. Add biscuits in batches and cook until puffy, approximately 1 min- ute. Remove and transfer to skillet, forming ring along inside edge. 6. Brush biscuits with egg wash. Sprinkle with salt. 7. Transfer dip to center of skillet. Sprinkle with remaining cheddar. 8. Bake until biscuits are golden and dip is bubbly, 30-35 minutes. 9. Garnish with remaining green onions. Serve! For more recipe ideas and grilling tips, visit bearmountainbbq.com. By adding smoke to your Big Game playbook, you will score big long be- fore kickoff. PHOTO SOURCE: Courtesy of Jennifer Danella Like us on Facebook at www.facebook.com/ DesertMessengerNews Follow on Twitter @DesertMessenger @QuartzsiteRain

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