Big Show's Big Eats: Show rolls

Editor’s Note: Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he shares instructions on how to cook some of his favorite foods. See his other recipes for Pork tenderloinTequila chickenVenison kabobs, Mustard fried venisonBeer can chickenPeanut butter cup pieSmoked ribs with red pepper jellyShrimp-stuffed jalapeñosCrab-topped grouperTeriyaki injected tenderloinGrilled spaghettiFried ribs, Sausage dip, Grilled half shell redfish, Taco salad, Grilled quackers, and Prime rib.

Show Rolls

Got a new recipe for y’all that I came up with this past fall. I didn’t have a name for them so my friends have been calling ‘em “Show rolls”. These aren’t your normal, everyday crescent rolls you’re used to, but I promise y’all they are delicious! With a few simple ingredients and 10 minutes of prep time you’ll be ready to make some crescent rolls you can impress your guests with.

I use my pellet grill/smoker to grill these so I can regulate the temperature easier. Like I’ve said before, a pellet grill is kinda like a smoker, gas grill, and kitchen oven all wrapped into one… but, you can cook these in an oven or on a regular old charcoal/gas grill if you’d like. You’ll just have to make sure the flames stay off the rolls and the temperature stays around 300-400 degrees.