Alan Vickers
Founder/CEO

Professionally speaking I am a welder by trade. Chase was my only biological child and there are no words for such a profound loss. I have been married to my best friend, Annie, since 2011 and with her came two wonderful kids, Ethan, and Emma, whom I love like my own. In addition to the many curve balls, we’ve been thrown due to Chase’s addiction, we have raised his son, Cash since birth. Cash is one of the many blessings we thank God for daily. I am of Christian faith and a member of Hollow Springs Community Church. I am a huge fan of the Tennessee Vols. I, myself am an addict and entered recovery, on April 4, 2001, and am grateful and fortunate to have recently celebrated 23 years clean. Everyone has a story and while this is just a small glimpse of mine, I truly hope Chase Away Fentanyl can positively impact you or someone you love, as this non-profit is dedicated to the memory of my beloved son, Chase Alan Vickers.

“You intended to harm me, but God intended it for good to accomplish what is now being done, the saving of many lives”. Genesis 50:20

I DO BBQ - WEDDING CATERING FORM

SMOKIN' BUTTZ DELIVERED CATERING

SMOKIN' BUTTz BOXED LUNCHES

SMOKIN' BUTTZ CATERING FORM

Smokin’ Shrimp Fried Rice

Serving Size 6 to 8- Prep Time 5 minutes/ Cook Time 10 to 15 minutes / Total Time 20 minutes

Ingredients:
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend
1/2 cup frozen corn
3 tsp garlic
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups day old rice
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Big Jr’s Smokin’ White Sauce
• To a large non-stick skillet or wok, add the sesame, canola or vegetable oil shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
• Add the peas, carrots, corn to the skillet and cook for about 2 minutes, or until vegetables begin to soften, stir periodically.
• Add the garlic, ginger, and cook for 1 minute, stir periodically.
• Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
• Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Incorporate the White Sauce into the dish. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired