Juicy smashburgers made with quality beef

Smashburgers

Hot Chicken

CLUCK CLUCK MOO MOO

BBQ Pulled Pork

Juicy grilled chicken breast with lettuce and tomato on a toasted bun.

Grilled Chicken Sandwich

Juicy beef burger with cheddar cheese, lettuce, and special sauce.

Moo Moo Burger

Fried chicken sandwich with lettuce, tomato, and mayo.

Cluck Cluck Sandwich

Chocolate Lava Cake

Spicy buffalo chicken wrapped in a flour tortilla with lettuce and ranch.

Buffalo Chicken Wrap

Grilled chicken breast topped with BBQ sauce and coleslaw.

BBQ Chicken Sandwich

Refreshing cocktail with rum, mint, and lime.

Mojito

Refreshing iced tea, sweetened or unsweetened.

Iced Tea

Pineapple Mojito

Tequila, lime juice, and fresh mango puree.

Mango Margarita

BBQ Ribs

Classic margarita with lime and salt rim.

Margarita

Beer

Rich and creamy cheesecake with a graham cracker crust.

Cheesecake

Grilled chicken breast with lettuce, tomato, and mayo.

Chicken Sandwich

Juicy beef patty with choice of toppings.

Beef Burger

Crispy chicken wings tossed in your choice of sauce.

Buffalo Wings

Squirt 20oz Bottle

Orange Crush 20 oz Bottle

Starry 20 oz Bottle

In a bowl, season the ground beef with salt and black pepper. Mix gently and form into two equally sized balls.

Prepare the Beef

Preheat a cast-iron skillet or grill over high heat until it’s very hot.

Heat the Grill or Skillet

Place the beef balls onto the skillet or grill. Using a spatula, smash the balls down into flat patties. Cook for about 2 minutes.

Smash the Burgers

Flip the patties and immediately place a slice of cheddar cheese on each one. Cook for an additional 1-2 minutes until the cheese is melted.

Add Cheese

While the burgers are cooking, toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

Place the lettuce on the bottom half of the bun, followed by the smashburger patty with melted cheese, tomato slice, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burgers

Serve the smashburgers immediately while hot with your favorite sides.

Serve

Ground beef (80/20 blend)

Salt

Black pepper

Burger buns

Cheddar cheese

Lettuce

Tomato

Pickles

Ketchup

Mustard

In a large bowl, combine buttermilk and hot sauce. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In another bowl, mix flour, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

Prepare the Coating

Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, coating thoroughly. Shake off excess flour.

Dredge the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated chicken pieces. Fry for 6-8 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

Serve the hot chicken immediately, optionally drizzled with additional hot sauce.

Chicken thighs

Buttermilk

Hot sauce

All-purpose flour

Cayenne pepper

Garlic powder

Onion powder

Vegetable oil

Form the ground beef into 4 equal balls and season with salt and pepper.

Heat a skillet over medium-high heat. Place the beef balls in the skillet and smash them down with a spatula. Cook for about 3-4 minutes until a crust forms, then flip and place cheese on top. Cook for an additional 1-2 minutes until cheese is melted.

Cook the Burgers

Toast the burger buns. Place lettuce, tomato slices, and pickles on the bottom bun. Add the cooked beef patty and top with ketchup and mustard before closing the burger with the top bun.

In a bowl, mix buttermilk and hot sauce. Add chicken thighs and marinate for at least 1 hour, preferably overnight.

In a separate bowl, mix flour, paprika, cayenne, salt, and black pepper.

Heat vegetable oil in a deep skillet to 350°F (175°C). Remove chicken from marinade, coat in flour mixture, and fry for 5-7 minutes until golden brown and cooked through.

Drizzle honey over the fried chicken while it's still hot for an added sweetness.

Glaze the Chicken

Ground Beef

Black Pepper

American Cheese

Burger Buns

Chicken Thighs

Hot Sauce

All-Purpose Flour

Paprika

Cayenne Pepper

Vegetable Oil

Honey

Trim excess fat from the pork shoulder and season it with salt, black pepper, smoked paprika, and brown sugar.

Prepare the Pork

In a large skillet, sauté the chopped onion and minced garlic until softened.

Sauté Aromatics

In a slow cooker, add the seasoned pork shoulder, sautéed onion and garlic, BBQ sauce, cider vinegar, and water.

Combine Ingredients

Cover and cook on low for 8-10 hours, or until the pork is tender and easily shreds.

Cook the Pork

Remove the pork from the slow cooker, shred with two forks, and mix with additional BBQ sauce if desired. Serve on buns or with sides.

Shred and Serve

pork shoulder

BBQ sauce

onion

garlic cloves

brown sugar

smoked paprika

black pepper

salt

cider vinegar

water

In a bowl, combine olive oil, salt, black pepper, and garlic powder. Add the chicken breasts and coat them evenly with the marinade. Let it marinate for at least 30 minutes.

Prepare the Chicken

Preheat your grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F).

Grill the Chicken

While the chicken is grilling, lightly toast the burger buns on the grill for 1-2 minutes until golden brown.

Prepare the Buns

Once the chicken is cooked, place each chicken breast on the bottom half of the toasted bun. Top with lettuce and sliced tomato, then cover with the top half of the bun.

Assemble the Sandwich

Serve the grilled chicken sandwiches immediately with your choice of sides.

Chicken breast

Olive oil

In a small bowl, mix together mayonnaise, ketchup, mustard, and finely chopped pickles. Set aside.

Prepare the Special Sauce

In a mixing bowl, combine ground beef with salt and black pepper. Form into 4 equal patties.

Prepare the Burger Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until desired doneness is reached.

Cook the Patties

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

Toast the burger buns on the grill or in a toaster until lightly golden.

Spread special sauce on the bottom half of each bun. Place the lettuce, then the cooked beef patty with melted cheese. Top with tomato and onion slices. Finish with the top half of the bun.

Assemble the Burger

Serve immediately with your choice of sides.

Ground beef

Onion

In a bowl, marinate the chicken thighs in buttermilk, salt, black pepper, paprika, and garlic powder for at least 30 minutes.

Remove the chicken from the buttermilk and dredge it in all-purpose flour, ensuring it is well coated.

Heat vegetable oil in a deep skillet over medium-high heat. Once hot, carefully add the coated chicken thighs and fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Toast the burger buns lightly. Spread mayonnaise on the bottom bun, add the fried chicken, top with lettuce leaves and a slice of tomato, then cover with the top bun.

Serve the Cluck Cluck Sandwich hot with your favorite side.

boneless chicken thighs

all-purpose flour

buttermilk

paprika

garlic powder

vegetable oil

burger buns

romaine lettuce

tomato

mayonnaise

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder.

Preheat the Oven

In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring until completely melted and smooth.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar, large eggs, and egg yolk until well combined and slightly frothy.

Mix Sugar and Eggs

Pour the melted chocolate mixture into the egg mixture. Add the vanilla extract and a pinch of salt. Stir until combined.

Combine Mixtures

Sift the all-purpose flour over the chocolate mixture and gently fold until just combined. Do not overmix.

Add Flour

Divide the batter evenly among the prepared ramekins.

Fill Ramekins

Place the ramekins on a baking tray and bake in the preheated oven for about 12-14 minutes, until the edges are firm but the center is still soft.

Bake

Remove from the oven and let sit for 1 minute. Carefully invert each ramekin onto a plate and serve immediately, optionally with ice cream or whipped cream.

dark chocolate

unsalted butter

granulated sugar

large eggs

large egg yolk

vanilla extract

In a large bowl, combine the cooked chicken breast and buffalo sauce. Toss until the chicken is well coated.

Lay a flour tortilla flat on a clean surface. Spread a generous amount of ranch dressing on the tortilla.

Assemble the Wrap

Place a portion of the buffalo chicken mixture in the center of the tortilla. Top with lettuce and shredded cheddar cheese.

Add Fillings

Fold the sides of the tortilla inward and then roll it up tightly from the bottom to the top. Repeat with the remaining tortillas.

Wrap It Up

Cut each wrap in half and serve immediately with extra ranch dressing on the side.

Cooked chicken breast

Buffalo sauce

Flour tortillas

Ranch dressing

Shredded cheddar cheese

Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, black pepper, and paprika.

Place the seasoned chicken on the grill. Cook for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C).

In the last few minutes of grilling, brush the BBQ sauce over the chicken breasts and allow it to caramelize slightly.

Add the BBQ Sauce

In a bowl, mix the coleslaw mix with mayonnaise until well combined. Adjust seasoning with salt and pepper to taste.

Prepare the Coleslaw

Once the chicken is cooked, remove it from the grill and let it rest for a couple of minutes. Slice the chicken and place it on the bottom half of the hamburger bun. Top with the prepared coleslaw and place the top half of the bun on.

Serve the BBQ chicken sandwich warm with additional BBQ sauce on the side, if desired.