Crispy bacon infused with a sweet and spicy blend.

House-Cured Tabasco Brown Sugar Bacon

Golden and crispy fried chicken, seasoned to perfection.

Crispy Southern Fried Chicken

Creamy and rich grits made from locally sourced corn.

Local Grits

Freshly brewed coffee to complement your meal.

Royal Cup Coffee

Nutritious and hearty oatmeal, perfect for a wholesome breakfast.

Steel-Cut Oatmeal

Delicious fried chicken, perfect for any part of the day.

Fried Chicken

Creamy grits sourced from Wilsonville, Alabama.

McEwen and Sons Grits

Juicy burgers available for breakfast, lunch, or dinner.

Burgers

A traditional Irish coffee based on the original recipe from The Buena Vista Cafe.

Irish Coffee

Savory smoked meats from the Fatback Pig Project in Eva, Alabama.

Smoked Meats

Classic fried eggs, a great breakfast option.

Fried Eggs

Our unique coffee blend roasted by Royal Cup.

Big Bad Breakfast Blend Coffee

Refreshing mimosas made with fresh squeezed juice.

Mimosas

Classic screwdriver cocktails with fresh squeezed juice.

Screwdrivers

In a large bowl, combine kosher salt, brown sugar, Tabasco sauce, black pepper, garlic powder, and smoked paprika. Mix until well blended.

Prepare the Cure

Place the pork belly in a large, non-reactive dish. Rub the cure mixture evenly over the pork belly, ensuring that all surfaces are covered.

Apply the Cure

Cover the dish with plastic wrap and refrigerate for 7 days. Turn the pork belly every other day to ensure even curing.

Cure the Bacon

After 7 days, remove the pork belly from the refrigerator and rinse off the cure under cold water. Pat dry with paper towels.

Rinse and Dry

For added flavor, smoke the pork belly in a smoker at 200°F (93°C) until it reaches an internal temperature of 150°F (65°C), about 2-3 hours.

Smoke the Bacon (Optional)

Once cured and optionally smoked, slice the bacon to your desired thickness. Cook in a skillet over medium heat until crispy.

Slice and Cook

pork belly

kosher salt

brown sugar

Tabasco sauce

black pepper

garlic powder

smoked paprika

In a large bowl, combine buttermilk, hot sauce, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In a large bowl, combine flour, salt, and pepper. Remove the chicken from the marinade, allowing excess to drip off, and dredge each piece in the flour mixture. Shake off any excess flour.

Prepare for Frying

In a large heavy skillet or deep fryer, heat oil to 350°F (175°C). Use enough oil to submerge the chicken pieces halfway.

Heat the Oil

Carefully place the chicken pieces in the hot oil, being sure not to overcrowd the pan. Fry for about 15-18 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/75°C).

Fry the Chicken

Remove the chicken from the oil and drain on a wire rack or paper towels. Let it rest for a few minutes before serving to allow the coating to crisp up.

Drain and Serve

Whole chicken, cut into pieces

Buttermilk

Hot sauce

Salt

Black pepper

Paprika

Garlic powder

Onion powder

In a medium saucepan, bring 4 cups of water to a boil. Add the salt.

Prepare the Grits

Gradually whisk in the grits, reducing heat to low. Stir frequently to prevent lumps and sticking.

Cook the Grits

After about 15-20 minutes, when the grits are creamy and have absorbed most of the water, stir in the milk and butter. Cook for an additional 5 minutes.

Add Milk and Butter

Stir in black pepper to taste and the cheddar cheese until melted. Serve warm.

Season and Serve

Grits

Water

Milk

Butter

Black Pepper

Cheddar Cheese

In a coffee maker or French press, add the freshly ground coffee beans.

Prepare the Coffee

Heat 4 cups of water until it reaches a boiling point.

Boil Water

Pour the boiling water over the coffee grounds. Allow it to brew for about 4-5 minutes if using a French press, or follow the coffee maker instructions.

Brew the Coffee

Once brewed, pour the coffee into a cup. Add sugar and stir until dissolved. Then add milk or cream to taste.

Add Sugar and Milk

Finish by adding a teaspoon of vanilla extract for extra flavor. Stir and enjoy your Royal Cup Coffee!

Add Vanilla Extract

Freshly ground coffee beans

Sugar

Milk or Cream

Vanilla extract

In a medium saucepan, bring the water to a boil.

Prepare the Oats

Stir in the steel-cut oats and salt. Reduce the heat to low.

Add Ingredients

Cover the saucepan and let the oats simmer for about 20-30 minutes, stirring occasionally, until they reach your desired consistency.

Simmer

Remove from heat and let the oatmeal sit for a few minutes. Serve warm with your choice of toppings such as fruits, nuts, or honey.

Serve

steel-cut oats

water

salt

In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Add the chicken pieces and coat well. Cover and refrigerate for at least 2 hours, preferably overnight.

In a shallow dish, add the all-purpose flour. Season the flour with additional salt and pepper if desired, mixing well.

Prepare the Coating

In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, shaking off any excess flour.

Coat the Chicken

Carefully place the coated chicken pieces in the hot oil, working in batches if necessary. Fry for about 10-12 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

Remove the fried chicken from the oil and place on a wire rack or paper towels to drain excess oil. Serve hot.

whole chicken, cut into pieces

buttermilk

all-purpose flour

paprika

onion powder

cayenne pepper

vegetable oil

In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt.

Slowly whisk in 1 cup of grits, stirring constantly to prevent lumps.

Add Grits

Reduce heat to low and cover the saucepan. Cook for about 20-25 minutes, stirring occasionally, until the grits are thick and creamy.

Cook Grits

Once the grits are cooked, stir in 1 cup of heavy cream and 2 tablespoons of butter. Mix until well combined.

Add Cream and Butter

Season with black pepper to taste and serve hot.

Finish and Season

Heavy Cream

In a bowl, mix the ground beef with salt, black pepper, garlic powder, and onion powder. Divide the mixture into 4 equal portions and shape them into patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired level of doneness.

Cook the Patties

In the last minute of cooking, place a slice of cheese on each patty and cover to melt the cheese.

Add Cheese

While the patties are cooking, slice the burger buns in half and toast them on the grill or in a toaster until golden brown.

Toast the Buns

On the bottom half of each bun, place a lettuce leaf, followed by the cheesy patty, tomato slice, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burgers

Serve the burgers immediately with your choice of side.

Ground beef

Burger buns

Cheese slices

Lettuce leaves

Tomato slices

Pickles

Ketchup

Mustard

Brew a strong cup of your favorite coffee and keep it hot.

In a warm glass, combine the hot coffee, Irish whiskey, and brown sugar. Stir until the sugar is dissolved.

Mix Whiskey and Sugar

In a separate bowl, gently whip the heavy cream until it thickens but is still pourable.

Whip the Cream

Carefully pour the whipped cream over the back of a spoon to float it on top of the coffee mixture.

Layer the Cream

Garnish with a few coffee beans on top and serve immediately.

Garnish and Serve

Freshly brewed hot coffee

Irish whiskey

Brown sugar

Heavy cream

Coffee beans (for garnish)

Trim excess fat from the pork shoulder and brisket. Rinse the ribs and sausages under cold water and pat dry.

Prepare the Meat

Rub the pork shoulder and brisket with a mix of your favorite spices (salt, pepper, paprika, garlic powder, and brown sugar). For the ribs, apply a dry rub of salt, pepper, and your preferred spices.

Season the Meats

Preheat the smoker to 225°F (107°C). Add wood chips (such as hickory or apple) to the smoker box for flavor.

Set Up the Smoker

Place the pork shoulder and brisket in the smoker. Smoke for approximately 4-6 hours, or until the internal temperature reaches 195°F (90°C) for the pork and 205°F (96°C) for the brisket. Smoke the ribs for about 3-4 hours at the same temperature.

Smoke the Meats

Add sausages to the smoker during the last hour of smoking, cooking until they reach an internal temperature of 160°F (71°C).

Cook Sausages

Remove all meats from the smoker and let them rest for at least 30 minutes before slicing. Serve with your favorite barbecue sauce.

Rest and Serve

Pork shoulder

Brisket

Ribs (baby back or spare)

Sausages

Place a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the bottom of the skillet.

Heat the Pan

Crack the eggs into the skillet gently. Be careful not to break the yolks.

Add the Eggs

Sprinkle salt and black pepper over the eggs according to your taste.

Season the Eggs

Cook for about 2-3 minutes or until the whites are set but the yolks are still runny. For firmer yolks, cook longer.

Cook the Eggs

Use a spatula to carefully lift the eggs from the skillet and serve on a plate.

Eggs

In a French press or coffee maker, add the coarse ground coffee beans.

Pour the filtered water over the coffee grounds in the French press or coffee maker.

Add Water

Stir in the cinnamon and vanilla extract to infuse the blend with extra flavor.

Flavor It Up

Let the coffee steep for about 4-5 minutes if using a French press, or follow the coffee maker instructions.

Add brown sugar to taste, stirring until dissolved.

Sweeten It

Pour in milk or cream as desired for a creamy texture.

Add Milk or Cream

Pour the coffee into your favorite mug and enjoy your Big Bad Breakfast Blend!

House-cured Tabasco Brown Sugar Bacon