Vanilla or Chocolate Mousse Pudding with crushed Oreos on top and bottom

Kansas Dirt Cups

Ice Cream

Brisket or Tri Tip

Ribs - St. Louis or Baby Back Ribs

Combo #3

Combo #2

Combo #1

Macaroni & Cheese

Cowboy Beans

*Most Popular* Includes Cornbread & Choice of Two Side Dishes

Combo Plate

Pulled Pork Plate

Smoked Chicken

Beef Brisket or Tri Tip

Choose Baby Back or St Louis *Both are pork ribs St Louis are a larger Spare Rib Baby Backs... are smaller :)

Rib Platters

Choice of Pulled Pork or BBQ Chicken. Topped with a large Onion Ring and Coleslaw. BBQ Drizzle

The Sweet Onion Sandwich

Sliced Beef Brisket or Tri Tip on a toasted Hoagie. Topped with Havarti Cheese. Served with Au Jus

The French Dip

Your choice of BBQ Meat on a toasted Bun +Add Slaw topper for +2

Scout BBQ Sandwich

Fresh Greens with Cucumber, Tomatoes, Cheese, and Croutons. Topped with your choice of meat

Schooner Green Salad

Bowl of Mac & Cheese layered with Seasoning & chopped Brisket

Brisket Mac & Cheese

1LB Onion Rings

1LB Sweet Potato Fries

Deep fried Potato Chips, Cheese, Brisket & Bacon Crumble, Coleslaw, Green Onions and BBQ Sauce. Served with Ranch

Brank's BBQ Chips

Whisk together the instant vanilla pudding mix and 2 cups of whole milk in a medium bowl until thickened (about 2 minutes). In a separate bowl, whisk the instant chocolate pudding mix with the remaining 2 cups of whole milk until thickened. Cover both bowls and chill in the refrigerator for at least 5 minutes while you prepare other components.

Prepare puddings

Whip 1 cup of heavy cream with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until soft-medium peaks form. Gently fold half of the whipped cream into the vanilla pudding to create a lighter vanilla mousse, and fold the other half into the chocolate pudding to create chocolate mousse. Return to refrigerator.

Lighten with cream

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue to beat until fully incorporated and smooth. Fold in the remaining whipped topping (about 1 cup) by hand until the mixture is uniform and spreadable. Chill briefly if too soft.

Make cream cheese filling

Reserve 8 whole Oreos for garnish. Place the remaining Oreos (about 16) in a large zip-top bag or food processor. Pulse or crush until you have fine crumbs with occasional small pieces. Mix the crumbs with 2 tablespoons melted butter until the texture holds together slightly when pressed.

Prepare Oreo crumbs

Divide the Oreo crumb mixture evenly among 8 serving cups (about 2–3 tablespoons per cup) and press gently to form an even bottom layer. Spoon or pipe the vanilla mousse over the crumbs into half of the cups and the chocolate mousse into the other half, filling each cup about 2/3 full. Add a generous layer (about 2 tablespoons) of the cream cheese filling on top of each pudding layer.

Layer the cups

Crumble the reserved 8 Oreos and sprinkle evenly over the cream cheese layer of each cup. Sprinkle a few mini chocolate chips on top of each. If desired, top each cup with a whole Oreo half or a mint leaf for garnish. Chill the assembled dirt cups in the refrigerator for at least 1 hour (overnight is best) to set and let flavors meld.

Top with crumbs and garnish

Serve chilled. If you made them ahead, give each cup a gentle stir before serving if they’ve separated slightly, or refresh with an extra sprinkle of crumbs and a mint leaf.

Serve

instant vanilla pudding mix

instant chocolate pudding mix

whole milk

heavy cream

granulated sugar

vanilla extract

cream cheese, softened

powdered sugar

whipped topping (Cool Whip) or whipped cream

Oreos (or chocolate sandwich cookies)

butter, melted

mini chocolate chips

fresh mint leaves (optional)

In a medium saucepan, combine 2 cups whole milk, 2 cups heavy cream, and 3 tablespoons granulated sugar. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 5–7 minutes).

Combine dairy and sugar

Remove the pan from heat. Stir in 2 teaspoons vanilla extract and a pinch of fine sea salt. If you are using the egg custard option (below), do not add vanilla yet; reserve for after tempering.

Add flavor and salt

In a medium bowl, whisk together 4 large egg yolks and 2 tablespoons granulated sugar until the mixture is pale and slightly thickened (about 1–2 minutes).

Whisk egg yolks and sugar

Slowly ladle about 1 cup of the hot dairy mixture into the yolks, whisking constantly to gently raise the yolks' temperature (this prevents scrambling).

Temper the yolks

Pour the tempered yolk mixture back into the saucepan with the remaining hot dairy. Return the pan to low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 3–5 minutes, temperature ~170–175°F / 77–80°C). Do not boil. Remove from heat, stir in 2 teaspoons vanilla extract, and strain through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cool slightly.

Finish custard

Place the bowl in an ice bath (bowl of ice and cold water) and stir occasionally until the custard is chilled to room temperature, then refrigerate until fully cold (at least 2 hours or overnight).

Cool base

If you did not make the egg custard, allow the warmed dairy mixture (with vanilla and salt already added) to cool to room temperature, then refrigerate until thoroughly chilled (at least 2 hours or overnight).

Chill base (no-custard option)

Set up your ice cream maker according to manufacturer instructions. Pour the chilled ice cream base into the machine and churn until it reaches soft-serve consistency (typically 20–30 minutes).

Churn

During the last 3–5 minutes of churning, add mix-ins such as 1 cup chocolate chips, 1/2 cup crushed nuts, or 1/4 cup fruit jam (for swirls). Alternatively, swirl in sauces afterward.

Add mix-ins

Transfer churned ice cream to a freezer-safe container, smoothing the top. If adding layered swirls (jam, fudge, caramel), spoon thin layers and swirl gently with a spatula. Press a piece of plastic wrap directly onto the surface to prevent ice crystals. Freeze until firm, at least 4 hours (preferably overnight).

Harden

Remove the container from the freezer about 5–10 minutes before scooping to soften slightly for easier scoops. Serve in cones or cups (about 6 servings). Top with additional hot fudge, caramel, nuts, or fruit as desired.

Storage: Keep in an airtight container in the freezer for up to 2 weeks for best texture. If ice crystals form, let soften slightly before scooping and serving.

fine sea salt

chocolate chips

crushed nuts (e.g., almonds, peanuts)

fruit jam or swirl (e.g., strawberry)

hot fudge or caramel sauce

cones or cups

large egg yolks

extra granulated sugar (for custard)

Trim excess fat to an even 1/4-inch layer on brisket or remove large silver skin from tri-tip. Pat the meat thoroughly dry with paper towels to promote browning.

Trim and dry

Let the trimmed roast sit at room temperature for 30–45 minutes before cooking to ensure even cooking throughout.

Bring to room temperature

Combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika and brown sugar (if using) in a small bowl. Stir to blend evenly.

Rub the beef all over with the 2 tablespoons oil, then generously coat with the dry rub mixture, pressing it into the surface so it adheres. Make sure edges are seasoned.

Preheat oven to 275°F (135°C). Place the seasoned brisket fat-side up in a roasting pan or a rimmed baking sheet fitted with a rack. Pour 1 cup beef broth into the bottom of the pan (do not submerge meat). Cover tightly with foil. Roast until an instant-read thermometer inserted into the thickest part reads 195–205°F (90–96°C) for brisket (or until fork-tender), about 3–4 hours for a 3 lb brisket. For a 3 lb brisket, check at 3 hours.

Oven low-and-slow (recommended for brisket) — 3–4 hours

For tri-tip, set up a grill for indirect heat (medium-low) or preheat oven to 275°F for roasting then finish over high heat. Cook tri-tip indirectly until internal temp reaches 115–120°F for medium-rare (about 25–35 minutes depending on size). Then sear over high heat (grill or heavy skillet) 2–3 minutes per side to develop a crust until desired internal temp (125–130°F medium-rare, 135°F medium). Use an instant-read thermometer for accuracy.

Grill / reverse-sear method (recommended for tri-tip) — 30–60 minutes

If the surface is browning too quickly before the interior is done, loosely tent with foil and reduce heat.

During the last 30 minutes of cooking for brisket (or while searing tri-tip), baste the meat once with remaining oil or melted butter. If using the roasting method, you may spoon pan juices over the top every 20–30 minutes after the first hour to keep the surface moist. Reserve pan juices for serving.

When the meat reaches target temperature, remove from heat and, if desired, brush with the 2 tablespoons butter to add gloss and flavor.

Transfer the cooked beef to a cutting board and tent loosely with foil. Rest for 20–30 minutes (for brisket) or 10–15 minutes (for tri-tip). Resting allows juices to redistribute and makes slicing easier.

For brisket: Slice thinly across the grain. Identify the grain direction (it may change in different parts) and slice perpendicular to it. For tri-tip: find the two muscles separated by a seam; slice thinly across the grain at a slight angle for tender slices.

Arrange slices on a platter, spoon reserved pan juices over top or serve with chimichurri or caramelized onions. Sprinkle chopped parsley if using.

beef brisket or tri-tip (trimmed)

kosher salt

coarse black pepper

garlic powder

onion powder

smoked paprika

brown sugar (optional, for a slight crust)

olive oil or neutral oil

beef broth or water

unsalted butter (optional, for finishing)

fresh parsley (chopped, optional)

caramelized onions or chimichurri (optional, for serving)

Preheat your oven to 275°F (135°C) or prepare your grill/smoker for indirect cooking at 225–275°F (107–135°C). Remove ribs from packaging and pat dry with paper towels. Flip the ribs bone-side up and locate the silver skin (membrane) on the underside. Slide a thin spatula or your fingers under one edge of the membrane, loosen it, then use a paper towel to grip and pull the membrane off in one piece. Trimming large flaps of fat is optional.

Prepare ribs

Brush the meat side of the ribs lightly with the mustard (acts as a binder). In a small bowl combine kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder and 2 tablespoons packed brown sugar. Evenly sprinkle and rub the mixture over both sides of the ribs, pressing the rub into the meat. Let the ribs sit at room temperature for 20–30 minutes or refrigerate for up to 2 hours uncovered for a slightly drier surface (helpful for bark development).

Apply binder and rub

Place ribs bone-side down on a large rimmed baking sheet lined with foil (or on the cooler side of your grill/smoker). If using the oven, add a shallow pan of water to the oven to help humidity if desired. Cook at 275°F (135°C) for 2 to 2½ hours for baby backs (longer for St. Louis — 2½ to 3 hours) until the meat has pulled back from the ends of the bones about 1/4–1/2 inch and a tenderness test (probe or bend) shows the meat is tender but not falling apart.

Low-and-slow cook

Optional: for extra tenderness, prepare a foil packet. Combine 1 cup apple cider vinegar, 1 cup apple juice (or beer), 2 tbsp unsalted butter and 1 tbsp honey in a measuring cup. Remove ribs when they have some color (after 1½–2 hours), place meat-side up on a double layer of heavy-duty foil large enough to seal. Pour the liquid into the foil, then wrap tightly to create a sealed packet. Return to the oven or indirect heat and cook another 45–60 minutes (baby backs) or 60–90 minutes (St. Louis) until very tender.

Wrap and braise

Carefully open the foil (hot steam). Transfer ribs to a baking sheet and discard braising liquid. Let the ribs rest uncovered for 10 minutes to firm up before saucing and final sear.

Rest

If using sauce, stir together 1 cup barbecue sauce, 1 tbsp brown sugar and 1 tsp apple cider vinegar in a small saucepan and warm gently. Preheat a grill for medium-high direct heat or set your oven broiler. Brush a generous coat of sauce on both sides of the ribs. Place ribs bone-side down on the grill for 2–4 minutes per side, brushing additional sauce and watching carefully to avoid burning, until sauce is tacky and caramelized. If broiling, place ribs on a foil-lined tray 6 inches from the broiler for 2–4 minutes per side, watching closely. Remove when glossy and sticky.

Glaze and finish

Let glazed ribs rest 5 minutes, then slice between the bones into individual portions. Serve warm with extra sauce on the side.

Slice and serve

St. Louis or baby back pork ribs

brown sugar (packed)

mustard (Dijon or yellow)

apple cider vinegar

apple juice or beer

unsalted butter

honey

your favorite barbecue sauce

brown sugar

Pat the chicken thighs dry and cut into 1/2-inch strips. In a bowl combine olive oil, ground cumin, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Toss the chicken strips in the spice mixture until coated. Squeeze half the lime over the chicken and let sit 10–15 minutes while preparing other components.

Prepare and marinate chicken

Heat a large skillet over medium-high heat. Add a drizzle of oil if pan is dry. Add the seasoned chicken in a single layer (cook in two batches if necessary) and cook 3–4 minutes per side until nicely browned and cooked through (internal temp 165°F / 74°C). Remove from pan and let rest 2 minutes, then squeeze remaining lime half over the cooked chicken and toss with chopped cilantro.

Cook chicken

Warm tortillas in a dry skillet 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 8–10 minutes. Mix sour cream with hot sauce (if using) to taste. Fill each tortilla with a small handful of shredded cabbage, 2–3 strips of chicken, a spoonful of diced red onion, a drizzle of spiced sour cream, and a sprinkle of cotija and pickled jalapeños if desired.

Warm tortillas and assemble

Rinse the rice under cold water until the runoff is mostly clear. In a small saucepan combine rinsed rice, water, olive oil (or butter), salt, and bring to a gentle boil over medium-high heat. Reduce heat to low, cover, and simmer 15 minutes (do not lift lid). Remove from heat and let sit 5 minutes covered. Fluff with a fork, then stir in lime zest, lime juice, and chopped cilantro. Keep covered and warm until serving.

In a mixing bowl combine drained black beans, corn, halved cherry tomatoes, diced red bell pepper, and diced red onion. Add chopped cilantro, lime juice, olive oil, salt, and pepper. Toss gently to combine. Taste and adjust seasoning. Chill briefly or serve at room temperature alongside tacos and rice.

Arrange lime wedges, pickled jalapeños, and crumbled cotija in small bowls for guests to add as desired.

boneless skinless chicken thighs

olive oil

ground cumin

chili powder

black pepper

lime

fresh cilantro

small corn or flour tortillas

red onion (small)

shredded cabbage

sour cream

hot sauce (optional)

long-grain white rice (uncooked)

water

olive oil or butter

lime zest

lime juice

salt

chopped cilantro

canned black beans (drained & rinsed)

frozen or canned corn (drained)

cherry tomatoes (halved)

red bell pepper (small, diced)

red onion (remaining)

fresh cilantro (chopped)

pickled jalapeños (optional)

lime wedges

crumbled cotija or feta (optional)

Trim excess fat from the chicken thighs and pat dry with paper towels. In a small bowl mix kosher salt, black pepper, smoked paprika and garlic powder. Rub the spice mixture evenly over both sides of the thighs.

Prep and Season

Heat olive oil in a large skillet over medium-high heat. When hot, add the thighs and sear 2 minutes per side until nicely browned. Work in batches if needed. Transfer seared thighs to a slow cooker or a heavy Dutch oven.

Sear (optional for flavor)

Thinly slice the onion and add to the cooker or Dutch oven with the chicken. Pour in chicken stock (or water), apple cider vinegar, brown sugar and 1 cup of bbq sauce. If using a slow cooker, cook on low for 3.5–4 hours or on high for 2–2.5 hours until very tender. If using the oven, cover and bake at 325°F (163°C) for 1.5–2 hours until falling apart.

Slow-Cook or Braise

Remove the chicken to a cutting board or bowl and shred with two forks. Return shredded chicken to the pot, add remaining 0.5 cups bbq sauce, stir to coat and simmer on low 10–15 minutes to let flavors meld and sauce thicken slightly. Taste and adjust seasoning with salt, pepper or more vinegar for brightness.

Shred and Sauce

Rinse the rice under cold water until the rinse runs clear to remove excess starch. Drain thoroughly.

In a medium saucepan bring 4 cups water and 1 tsp kosher salt to a boil. Add the rinsed rice and butter, stir once, cover, reduce heat to low and simmer 15–18 minutes until water is absorbed and rice is tender.

Remove from heat and let stand, covered, 5 minutes. Fluff with a fork. Zest the lime and then juice it. Stir the lime zest, 1–2 tbsp lime juice (to taste), and chopped cilantro into the warm rice. Taste and add more lime or salt if desired.

If using fresh corn, remove kernels from the cobs. If using frozen, thaw and pat dry. Heat a large skillet over medium-high heat and add the butter. When butter foams, add the corn and cook, stirring occasionally, until some kernels are lightly charred and golden, about 6–8 minutes.

Reduce heat to medium, remove skillet from direct high heat and let corn cool 2 minutes. In a bowl combine mayonnaise, sour cream, juice of the lime, chili powder, salt and pepper. Stir in the warm corn and mix until evenly coated.

Fold in crumbled cotija (or feta) and chopped cilantro. Taste and adjust seasoning with extra lime or salt. Serve warm or at room temperature.

Arrange pulled bbq chicken, cilantro lime rice and esquites on a large platter or in separate serving bowls. Offer lime wedges, extra chopped cilantro and extra bbq sauce on the side. Each serving can be built as a bowl or used to fill tortillas if desired.

Leftovers: refrigerate in separate airtight containers up to 3–4 days. Reheat chicken gently in a skillet with a splash of water or in the microwave; reheat rice covered with a damp paper towel to retain moisture.

Kansas Dirt Cups

Ice Cream

Brisket Or Tri Tip

Ribs - St. Louis Or Baby Back Ribs