Corona Light

Ribs and Tacos

fresh bananas topped with a decadent pudding, crushed vanilla wafers, crumbled heath topping

Nana’s Banana Pudding

Street Corn

Onion Rings

Charro Beans

Mac & Cheese

Green Chile Cornbread

Spicy Cole Slaw

Creamy Cole Slaw

Classic BBQ Beans

Joe’s KC Famous Fries

Smokey Joe Burger

pepperjack, guacamole, jalapeño, lettuce, mayo

Hot Mama Burger

smoked provolone, onion rings, Joe’s BBQ sauce

Z-Man Burger

American cheese, lettuce, tomato, smokey special sauce

Ice House Burger

tomatoes, egg, red onion, cucumber, cheddar cheese, bacon, cornbread croutons, choice of dressing

House Salad

smoked or fried chicken, bacon, bleu cheese, egg, diced cucumber, tomato, avocado, corn, cornbread, croutons, choice of dressing

Cobb Salad

seasoned flour dusted, pickle brined chicken breast, BBQ mayo, pickles, shredded lettuce, Joe’s BBQ sauce

Fried Chicken Sandwich

pulled pork, sliced brisket, pulled chicken, Joe’s KC sausage

One Meat BBQ Sandwich

Two Meat BBQ Sandwich

chopped brisket and pork smothered in Joe’s BBQ sauce

Smokey Joe

Hog Heaven

smoked pork shoulder topped with spicy cole slaw, Bubba’s Carolina sauce

Carolina Pulled Pork

Gather all your ingredients including the Corona Light beer, lime, and salt. If you are using optional garnishes, have those ready as well.

Prepare Your Ingredients

Using a sharp knife, cut the lime in half. Squeeze one half into the beer and the other half can be used as a garnish.

Cut the Lime

If you want to add a salty rim to your beer, pour the salt onto a small plate.

Prepare the Salt (Optional)

If you prefer a spicy kick, have chili powder ready to sprinkle on top of your drink.

Optional Chili Powder

Open the bottle of Corona Light and pour it into a glass or enjoy directly from the bottle.

Serve the Beer

If you prepared a salt rim, take the glass and dip the rim into the salt to coat it.

Rim the Glass (Optional)

Squeeze the lime half into the beer, allowing the juice to mix and enhance the flavor.

Add Lime Juice

Place the lime wedge on the rim of the glass or in the bottle for added flavor.

Garnish with Lime Wedge

Sprinkle chili powder on top of the beer if desired for a spicy touch.

Add Chili Powder (Optional)

Corona Light Beer

Lime

Salt

Lime Wedge

Chili Powder

In a bowl, combine salt, black pepper, garlic powder, paprika, and cayenne pepper. Rub this spice mixture all over the pork ribs, ensuring they are evenly coated.

Season the Ribs

Preheat your grill or oven to 300°F (150°C). If using a grill, place the ribs on indirect heat (not directly over the flames) and cook for about 2.5 to 3 hours, basting with barbecue sauce every 30 minutes. If using an oven, wrap the ribs in foil and bake for 2.5 to 3 hours, then remove the foil, brush with barbecue sauce, and bake for another 30 minutes.

Cook the Ribs

While the ribs are cooking, chop the avocado, red onion, and jalapeño into small pieces. Finely chop the cilantro.

Prepare the Toppings

In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable.

Warm the Tortillas

Once the ribs are done, remove them from the grill/oven and let them rest for 10 minutes. Shred the meat off the bones. Place a generous amount of shredded ribs on each tortilla, and top with chopped avocado, red onion, cilantro, jalapeño, a dollop of sour cream, and a squeeze of lime.

Assemble the Tacos

pork ribs

barbecue sauce

salt

black pepper

garlic powder

paprika

cayenne pepper

corn tortillas

avocado

fresh cilantro

red onion

lime

sour cream

jalapeño

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined.

Combine Dry Ingredients

Slowly pour in the milk while continuously whisking to prevent lumps from forming.

Add Milk

Place the saucepan over medium heat and cook the mixture, stirring constantly until it thickens and begins to bubble. This should take about 5-7 minutes.

Cook the Mixture

Once thickened, remove from heat and stir in the vanilla extract and unsalted butter until melted and smooth.

Add Vanilla and Butter

Transfer the pudding to a bowl, cover it with plastic wrap, and let it cool to room temperature. Once cooled, gently fold in the heavy cream until fully incorporated.

Cool the Pudding

Peel and slice the ripe bananas into approximately 1/4-inch thick rounds.

Slice the Bananas

In a large serving dish or individual cups, start with a layer of vanilla wafers at the bottom. Add a layer of banana slices, followed by a layer of pudding. Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.

Layer the Ingredients

Sprinkle the crumbled Heath candy bars and additional vanilla wafers on top of the final pudding layer to create a delicious topping.

Add Toppings

milk

granulated sugar

cornstarch

vanilla extract

unsalted butter

heavy cream

ripe bananas

vanilla wafers

Heath candy bars, crumbled

Preheat a grill or grill pan over medium-high heat. Husk the corn and remove all silk. Rinse under cold water.

Prepare the Corn

Place the corn directly on the grill. Grill for about 10-15 minutes, turning occasionally, until the corn is tender and has charred spots.

Grill the Corn

In a bowl, mix together the mayonnaise, lime juice, chili powder, garlic powder, salt, and black pepper until well combined.

Combine Ingredients

Fold in the Cotija cheese and chopped cilantro into the mayonnaise mixture.

Add Cheese and Cilantro

Once the corn is grilled, remove from the grill and let cool slightly. Brush the mayonnaise mixture generously over each ear of corn.

Coat the Corn

Sprinkle with additional Cotija cheese and cilantro if desired, then serve immediately with lime wedges on the side.

Serve

Fresh corn on the cob

Mayonnaise

Cotija cheese

Lime juice

Chili powder

Garlic powder

Cilantro

Black pepper

Peel the large onions and cut them into 1/2-inch thick slices. Separate the slices into rings.

Slice the Onions

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, ground black pepper, and garlic powder. Whisk until evenly mixed.

Mix Dry Ingredients

Gradually add the cold sparkling water to the dry ingredients, whisking gently until the batter is smooth. Avoid over-mixing; a few lumps are fine.

Add Sparkling Water

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

Heat the Oil

Dip each onion ring into the batter, allowing any excess to drip off.

Coat Onion Rings

Carefully place the battered onion rings into the hot oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes on each side, or until golden brown.

Fry the Rings

Once golden, use a slotted spoon to remove the onion rings from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Large onions

All-purpose flour

Cornstarch

Baking powder

Ground black pepper

Cold sparkling water

Vegetable oil

Rinse the pinto beans under cold water. Place them in a large pot and cover with 4 cups of water. Soak the beans overnight or for at least 8 hours.

Rinse and Soak

After soaking, drain the beans and return them to the pot. Add 4 cups of fresh water and 1 tsp of salt. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours until beans are tender.

Cook the Beans

In a large skillet over medium heat, cook 4 slices of bacon until crispy. Remove the bacon from the skillet and set aside, leaving the drippings in the skillet.

Cook the Bacon

In the same skillet, add 1 medium chopped onion and sauté until translucent, about 5 minutes. Add 3 minced garlic cloves and sauté for another minute until fragrant.

Sauté Onion and Garlic

Chop 2 medium tomatoes and 1 medium jalapeño pepper (seeds removed for less heat) and add them to the skillet. Stir in 1 tsp cumin, 0.5 tsp black pepper, and 1 tsp chili powder. Cook for an additional 5 minutes.

Add Tomato and Spices

Add the cooked vegetable mixture to the pot of beans. Crumble the reserved bacon and add it back to the pot as well. Stir everything together and simmer for an additional 10-15 minutes to combine flavors.

Mix with Beans

Remove the pot from heat and stir in 0.5 cups of chopped cilantro. Adjust seasoning with salt and pepper to taste.

Finish with Cilantro

Pinto beans

Water

Bacon

Onion

Garlic

Tomato

Jalapeño pepper

Cumin

In a large pot, bring salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes.

Boil the Pasta

Once cooked, drain the pasta in a colander and set aside. Do not rinse.

Drain the Pasta

In the same pot used for the pasta, melt 4 tablespoons of butter over medium heat.

Melt the Butter

Once melted, whisk in 1/4 cup of all-purpose flour. Cook for about 1-2 minutes until the mixture is bubbly.

Add Flour

Slowly whisk in 2 cups of milk until the mixture is smooth. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.

Pour in Milk

Add 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of mustard powder. Stir to combine.

Season the Sauce

Reduce heat to low and add 1 cup of softened cream cheese, stirring until fully melted and incorporated.

Add Cream Cheese

Stir in 2 cups of shredded cheddar cheese and 1 cup of grated Parmesan cheese until melted and smooth.

Add Cheeses

Add the cooked elbow macaroni to the cheese sauce and stir until the pasta is evenly coated.

Combine Pasta and Sauce

If using, preheat the oven to 350°F (175°C). In a small bowl, combine 1 cup of breadcrumbs with 1 teaspoon of paprika.

Prepare Topping

Transfer the mac and cheese to a baking dish and sprinkle the breadcrumb mixture evenly on top.

Add Topping

Bake in the preheated oven for 20-25 minutes until the top is golden brown and crispy.

Bake

Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious homemade mac and cheese!