Brisket

Pint Sauce

Quart Sauce

Creamy Slaw

Vinegar Slaw

Mac-N-Cheese

Black Oak Sausage

Turkey Tenderloin

Juicy burger topped with BBQ sauce, onions, and pickles.

BBQ Burger

Classic cheeseburger with melted cheese, lettuce, and tomato.

Cheeseburger

Tropical cocktail made with coconut and pineapple.

Pina Colada

Brisket Plate

Smoked Chicken Wings

Tender pieces of brisket, slow-cooked and caramelized.

Brisket Burnt Ends

Burger

Cake

Baked Potato

Okra

Grilled Asparagus

Baked Potato (Butter & Sour Cream)

Sweet Potato Fries

Smoke Sweet Potato (Brown Sugar)

Grilled Mixed Veggies

Rinse the brisket under cold water and pat it dry with paper towels. Trim any excess fat from the brisket, leaving about a 1/4 inch layer for flavor.

Prepare the Brisket

In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Rub the spice mixture evenly all over the brisket, making sure to cover all sides.

Season the Brisket

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the brisket and sear it for about 4-5 minutes on each side until a nice brown crust forms.

Sear the Brisket

In a bowl, mix together beef broth, Worcestershire sauce, and apple cider vinegar. Pour this mixture into the pot with the brisket after searing.

Prepare the Cooking Liquid

Cover the pot and reduce the heat to low. Allow the brisket to cook for 4-5 hours, or until the meat is tender and easily pulls apart with a fork. Alternatively, you can cook it in a slow cooker on low for the same amount of time.

Slow Cook the Brisket

Once cooked, remove the brisket from the pot and let it rest for at least 20 minutes. After resting, slice the brisket against the grain into thin slices.

Rest and Slice

Serve the sliced brisket with a sprinkle of fresh parsley on top. Enjoy with your favorite sides!

Garnish and Serve

Kosher salt

Black pepper

Garlic powder

Onion powder

Smoked paprika

Cayenne pepper

Beef broth

Worcestershire sauce

Apple cider vinegar

Olive oil

Fresh parsley

Mince the garlic cloves and finely chop the onion. Set aside.

Prepare the Aromatics

In a small bowl, measure out the oregano, basil, red pepper flakes, salt, and black pepper. Mix together and set aside.

Measure the Dry Ingredients

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté until the onion is translucent, about 5 minutes.

Sauté the Aromatics

Stir in the tomato sauce, dried spice mixture, balsamic vinegar, and water. Mix until well combined.

Combine Ingredients

Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.

Simmer the Sauce

Taste your sauce and adjust seasoning if necessary, adding more salt or pepper to taste.

Adjust Seasoning

If using, stir in the chopped fresh parsley just before serving for added flavor and color.

Add Fresh Parsley (Optional)

Pint of tomato sauce

Garlic cloves, minced

Onion, finely chopped

Dried oregano

Dried basil

Red pepper flakes

Salt

Balsamic vinegar

Water

Fresh parsley, chopped

Chop the onion and mince the garlic. Measure out the crushed tomatoes and other ingredients.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté the Onion and Garlic

Stir in the crushed tomatoes and bring the mixture to a simmer.

Add the Tomatoes

Add the sugar, salt, black pepper, oregano, basil, and red pepper flakes. Stir well to combine all ingredients.

Season the Sauce

Reduce the heat to low and let the sauce simmer uncovered for 30-45 minutes, stirring occasionally, until it thickens to your desired consistency.

Once thickened, stir in the fresh parsley. Taste and adjust seasoning if necessary. Serve warm over pasta, pizza, or as a dipping sauce.

Finish and Serve

Tomatoes, crushed

Garlic, minced

Sugar

Remove the outer leaves of the cabbage, then cut it in half and remove the core. Shred the cabbage finely using a knife or a mandoline slicer.

Prepare the Cabbage

Peel the carrots and use a box grater or food processor to grate them into fine shreds.

Grate the Carrots

Peel the red onion and slice it thinly. You can also chop it finely if you prefer smaller pieces in your slaw.

Chop the Onion

Wash and dry the fresh parsley, then chop it finely and set aside.

Chop the Parsley

In a large bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seed. Whisk together until smooth and well combined.

Mix the Dressing

Add the prepared cabbage, carrots, red onion, and parsley to the bowl with the dressing. Toss everything together until the vegetables are well coated.

Combine Vegetables with Dressing

Cover the slaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled as a side dish.

Chill and Serve

Green cabbage

Carrots

Red onion

Mayonnaise

Celery seed

Remove the outer leaves of the cabbage, then cut it in half. Remove the core and shred the cabbage into thin strips. You should have about 4 cups of shredded cabbage.

Shred the Cabbage

Peel the carrot and grate it using a box grater or food processor until you have about 1 cup of grated carrot.

Grate the Carrot

Remove the seeds and stem from the red bell pepper, then chop it into small pieces until you have about 1 cup.

Chop the Bell Pepper

Trim the roots off the green onions and slice them thinly, using both the white and green parts.

Slice the Green Onions

In a medium bowl, combine the apple cider vinegar, sugar, olive oil, Dijon mustard, salt, and black pepper. Whisk them together until the sugar is dissolved and the dressing is well combined.

Mix the Dressing Ingredients

In a large mixing bowl, add the shredded cabbage, grated carrot, chopped red bell pepper, and sliced green onions. Pour the dressing over the vegetables and toss until everything is evenly coated.

Toss the Vegetables with Dressing

Cover the bowl with plastic wrap or a lid and let the slaw sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Let it Marinate

Carrot

Red bell pepper

Green onions

Dijon mustard

Fill a large pot with water and bring it to a rolling boil over high heat.

Boil Water

Add the elbow macaroni to the boiling water. Cook according to package directions until al dente, usually about 7-8 minutes. Stir occasionally to prevent sticking.

Cook Pasta

Once cooked, drain the pasta in a colander and set aside.

Drain Pasta

In the same pot used for the pasta, melt the butter over medium heat.

Melt Butter

Once the butter is melted, whisk in the all-purpose flour. Cook for about 1 minute, stirring constantly, to create a roux.

Add Flour

Gradually add the milk to the roux, whisking constantly to avoid lumps. Continue to cook until the mixture thickens, about 3-5 minutes.

Add Milk

Remove the pot from heat and stir in the cheddar cheese until fully melted and smooth. Season with salt, black pepper, and paprika.

Incorporate Cheese

Add the drained pasta back to the pot with the cheese sauce. Stir well to combine, ensuring all pasta is coated with the sauce.

Mix Pasta and Cheese Sauce

If using, mix breadcrumbs and parmesan cheese in a small bowl.

Prepare Topping (optional)

Transfer the mac-n-cheese to a baking dish, sprinkle the breadcrumb mixture on top, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until golden brown.

Bake (optional)

Elbow Macaroni

Butter

All-Purpose Flour

Milk

Cheddar Cheese

Black Pepper

Paprika

Breadcrumbs

Parmesan Cheese

Rinse the hog casings thoroughly under cold running water. Soak them in a bowl of water for at least 30 minutes to soften.

Prepare Casings

In a large mixing bowl, combine the ground pork, ground beef, and pork fatback. Use your hands to mix until well combined.

Mix Meats

Sprinkle the garlic powder, onion powder, black pepper, paprika, salt, red pepper flakes, coriander, and fennel seeds over the meat mixture. Mix everything together until the spices are evenly distributed.

Add Spices

Gradually add the ice water to the meat mixture, mixing thoroughly until the mixture is moist and holds together.

Add Ice Water

Fit your sausage stuffer with the soaked hog casings. Ensure the casing is securely attached and free of air pockets.

Prepare Stuffing Equipment

Carefully fill the casings with the meat mixture, taking care not to overstuff. Twist the sausages into links of your desired size, tying off the ends securely.

Stuff Sausage

Preheat your grill or skillet to medium heat. Cook the sausages for about 15-20 minutes, turning occasionally, until they are browned and cooked through to an internal temperature of 160°F (70°C).

Cook Sausage

Remove the sausages from the grill or skillet and let them rest for a few minutes before serving. Enjoy with your favorite sides.

Serve

Ground pork

Ground beef

Pork fatback

Coriander

Fennel seeds

Hog casings

Ice water

Preheat your oven to 375°F (190°C). Finely mince the garlic cloves and chop the fresh rosemary. Set aside.

In a bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice. Place the turkey tenderloin in a shallow dish and pour the marinade over it, ensuring it's evenly coated. Cover and refrigerate for at least 30 minutes.

Marinate the Turkey

In a large oven-safe skillet over medium-high heat, add the marinated turkey tenderloin. Sear for about 4-5 minutes on each side until browned.

Sear the Turkey

Once browned, pour the chicken broth into the skillet around the turkey. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

Add Broth and Bake

Remove the turkey from the oven and let it rest for 5-10 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges.

Rest and Serve

Turkey tenderloin

Garlic cloves

Fresh rosemary

Lemon juice

Chicken broth

Lemon wedges

In a large mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix until just combined, being careful not to overwork the meat.

Mix Ingredients

Divide the mixture into 4 equal portions and shape them into patties, making a slight indentation in the center of each patty to prevent puffing while cooking.

Form Patties

Preheat Grill

Place the burger patties on the grill and cook for about 4-5 minutes on one side. Flip the patties and cook for an additional 4 minutes, or until they reach your desired doneness.