Big Pig

Basket Popcorn Shrimp

Basket Popcorn Catfish

Basket Chicken Strips

SOS Burger

QB Burger

Pulled Pork Burger

Ponyshoe Turkey

Ponyshoe Pulled Pork

Ponyshoe Ham

Ponyshoe Fried Chicken

Magnificent Mule (Half)

Magnificent Mule (Foot)

Kidd Burger

Horseshoe Turkey

Horseshoe Pulled Pork

Horseshoe Ham

Horseshoe Fried Chicken

Horseshoe

Guac Star Burger

German Dog (Half)

German Dog (Foot)

Flaming Goat

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Lay 8 bacon slices in a single layer on the rack or directly on the foil. Bake 12–18 minutes until bacon is crisp to your liking (thin bacon ~12 min, thick ~16–18 min). Remove and transfer bacon to a plate lined with paper towels to drain.

Prepare bacon

While the bacon finishes, spread butter (optional) thinly on one side of each of 4 bread slices. Toast the bread in a skillet over medium heat, in a toaster, or under a broiler until golden and crisp. If using buttered skillet, cook 1–2 minutes per side. Keep toasted bread warm.

Toast bread

Wash and core the tomato. Slice it into 6–8 even slices (about 1/4-inch thick). Lightly season both sides of the tomato slices with a pinch of salt and a light grind of black pepper (use about 1/4–1/2 tsp of the salt and pepper here).

Slice tomato and season

Spread about 1 tablespoon of mayonnaise evenly on the untoasted side of two bread slices (the inner sides). On each mayo-spread slice, layer 2 lettuce leaves, 3–4 tomato slices (overlapping), and 4 slices of cooked bacon. Sprinkle a light pinch of the remaining salt and pepper over the tomato if desired. Top with the remaining bread slices, toasted side outward.

Assemble sandwiches

Using a sharp knife, halve each sandwich diagonally or down the middle. Serve immediately while bacon is warm and bread is crisp. Yield: 2 sandwiches (4 slices of bread).

Cut and serve

bacon

bread (sliced sandwich bread)

ripe tomato

lettuce leaves (e.g., romaine or butter lettuce)

mayonnaise

salt

black pepper

butter (optional, for toasting bread)

In a medium bowl combine kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, ground cumin, dry mustard and crushed red pepper flakes. Mix thoroughly to form a uniform dry rub.

Prepare rub

Pat the pork shoulder dry with paper towels. Trim any excessively thick fat cap, leaving a thin layer for moisture and flavor (about 1/4 inch). Rub yellow mustard over the entire surface of the pork (acts as adhesive), then press the dry rub all over the pork, covering all sides and into crevices. Place the pork in a large resealable bag or container and pour apple cider vinegar and olive oil over it. Seal and refrigerate for at least 4 hours, preferably overnight, to allow flavors to penetrate.

Trim and coat

Remove the pork from the refrigerator 1 hour before cooking to come to near room temperature. Preheat your oven or smoker during this time to the target cooking temperature (see next step).

Bring to room temperature

Preheat smoker to 225°F (107°C) for authentic smoky flavor. If using an oven, preheat to 250°F (121°C). Place a water pan in the smoker or oven to maintain humidity. Position the pork fat-side up on a rack in a roasting pan or directly on the smoker grates.

Preheat and set up

Cook the pork until the internal temperature reaches 195–205°F (90–96°C) and the meat is tender enough to pull easily with forks. At 225–250°F this will typically take 1.25–1.5 hours per pound, so for a 6 lb shoulder plan on 7.5–9 hours. Every 60–90 minutes, baste the pork with the mop (see next section) to maintain moisture and build flavor.

Low and slow cook

When the pork reaches an internal temp of ~160–170°F (71–77°C) and has a nice dark bark, you may wrap it tightly in foil (Texas crutch) with 1/2 cup apple juice and 2 tablespoons butter to speed through the stall. Return to the smoker/oven until 195–205°F (90–96°C).

Wrap (optional)

When pork reaches desired temperature and probe-tender, remove from heat and let rest, wrapped, for 30–60 minutes. This allows juices to redistribute and makes pulling easier.

Rest

In a small saucepan combine apple juice, apple cider vinegar, light brown sugar, and butter. Warm gently until butter melts and sugar dissolves. Keep warm in a covered container and use to baste the pork every 60–90 minutes during cooking. If you collected drippings, whisk in up to 1/2 cup to deepen flavor.

Make the mop

In a separate saucepan combine prepared barbecue sauce, honey and Worcestershire. Warm over low heat, stirring until blended. Reserve for serving and for tossing with pulled pork if desired.

Finish barbecue sauce

Unwrap the rested pork and using two forks or meat claws, shred the meat into large and small pieces, discarding excess fat and bone. Toss shredded pork with some of the reserved barbecue sauce (start with 1 cup and add to taste).

Shred pork

Toast buns if desired. Pile warm pulled pork onto buns, top with pickles and a scoop of coleslaw. Garnish with chopped parsley. Serve extra sauce on the side.

Refrigerate leftover pulled pork in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently in a covered pan with a splash of apple juice or sauce to restore moisture.

Storage

bone-in pork shoulder (Boston butt)

kosher salt

brown sugar (packed)

smoked paprika

ground black pepper

garlic powder

onion powder

ground cumin

dry mustard

crushed red pepper flakes

apple cider vinegar

olive oil

yellow mustard

apple juice

apple cider vinegar (for mop)

light brown sugar

unsalted butter

hamburger or pork drippings (collected from pan, optional)

prepared barbecue sauce (your favorite)

honey

Worcestershire sauce

hamburger or brioche buns

pickles (sliced)

coleslaw (prepared or homemade)

fresh chopped parsley (optional)

Pat shrimp dry with paper towels. Place shrimp in a bowl and toss with 3 tablespoons buttermilk and 1 teaspoon hot sauce. Cover and refrigerate for 10–15 minutes while you prepare coatings.

Dry and brine

In a shallow bowl whisk together 2 eggs until smooth. In a second shallow bowl combine 3 tablespoons all-purpose flour and 2 tablespoons cornstarch. In a third shallow bowl mix panko breadcrumbs, 1/4 cup cornmeal, 1 teaspoon paprika, 3/4 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper.

Set up dredging station

Heat 1 cup vegetable oil in a heavy skillet or pot over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of panko into the oil; it should sizzle and brown in about 30 seconds.

Working in small batches (to avoid crowding), dredge each shrimp first in the flour/cornstarch mixture, shaking off excess, then dip into the beaten eggs, and finally press into the panko-cornmeal mixture to fully coat. Place coated shrimp on a wire rack while oil heats.

Fry shrimp in batches for 1.5–2.5 minutes per batch, turning once, until golden brown and crisp. Do not overcrowd the pan. Internal shrimp should be opaque and just cooked through. Adjust heat as needed to maintain 325–350°F (160–175°C).

Using a slotted spoon or spider, transfer cooked shrimp to a paper towel-lined tray or wire rack set over a sheet tray to drain. Lightly season with a pinch of salt immediately after frying.

While the shrimp fry, whisk together 1/2 cup mayonnaise, 1 teaspoon Creole or yellow mustard, 1/2 teaspoon hot sauce, 1 tablespoon lemon juice, 1 teaspoon chopped capers, 1/4 teaspoon smoked paprika, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust seasoning or hot sauce as desired. Chill until serving.

Line small baskets or plates with paper liners. Transfer drained popcorn shrimp into baskets, garnish with chopped parsley and a lemon wedge. Serve immediately with remoulade-style dipping sauce on the side.

small shrimp (peeled, deveined, tails removed)

buttermilk

hot sauce

all-purpose flour

cornstarch

panko breadcrumbs

fine yellow cornmeal

paprika

cayenne pepper

eggs

vegetable oil (for frying)

Creole or yellow mustard

lemon juice

capers (finely chopped)

garlic (minced)

lemon wedges

fresh parsley (chopped)

paper liner or basket

Pat the catfish fillets dry with paper towels and cut into 1 1/2–2 inch wide finger pieces (bite-sized 'popcorn' style but slightly larger so they hold the basket topping). Season both sides lightly with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

Prep fish

In a shallow bowl whisk together 1 cup buttermilk and 1 large egg until smooth. In a separate wide bowl combine 1 cup all-purpose flour, 1 cup cornmeal, 1 teaspoon baking powder, remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne. Use the batter for dipping (wet-dry method): first into the buttermilk mixture, then into the dry mix, pressing to adhere.

Make batter

In a medium bowl combine 1 1/2 cups panko, 1/4 cup finely grated Parmesan, 2 tablespoons finely chopped parsley, 1/2 teaspoon garlic powder and 1 teaspoon lemon zest. Stir to combine. Drizzle in 3 tablespoons melted butter and mix until crumbs are uniformly moistened but still loose.

Prepare breadcrumb mix

After dredging each piece of catfish in the dry mixture (see Catfish and Batter), set them on a wire rack. Press a generous tablespoon of the panko-Parmesan mixture onto the top and sides of each piece so it adheres (the wet batter will act as glue). For a more pronounced 'basket' shape, mound crumbs to create a rim around the edges of each piece. Let sit 5–10 minutes to help adherence.

Form baskets on fish

Pour 4 cups neutral oil into a heavy skillet or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.

Heat oil

Working in batches to avoid crowding, carefully lower the crumb-coated catfish pieces into the hot oil, crumbed-side up for the first 30 seconds to set the panko. Fry 3–4 minutes per side (total 5–7 minutes depending on size) until golden brown and cooked through (internal temperature 145°F / 63°C). Use a slotted spoon or spider to flip and remove to a paper-towel-lined rack to drain. Sprinkle a pinch of coarse salt on each piece while hot, if desired.

Fry the catfish

While the oil heats, whisk together 1/2 cup mayonnaise, 1 tablespoon Creole or Dijon mustard, 1 teaspoon hot sauce, 1 tablespoon lemon juice, 1 teaspoon chopped capers, 1 tablespoon chopped cornichon or dill pickle and 1 tablespoon chopped green onion. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust lemon, hot sauce or salt to preference. Chill until ready to serve.

Make sauce

Arrange 3–4 pieces of the basket popcorn catfish per serving on a platter or individual plates. Garnish with lemon wedges and parsley sprigs. Serve immediately with the remoulade-style dipping sauce on the side so the crumb 'basket' remains crisp.

Leftovers: Reheat in a 375°F (190°C) oven on a wire rack set over a sheet pan for 8–10 minutes to regain crispness. Avoid microwaving or they will lose crunch.

catfish fillets (skinless)

cornmeal (medium grind)

baking powder

large egg

finely grated Parmesan cheese

finely chopped fresh parsley

lemon zest

melted unsalted butter

neutral oil (for deep or shallow frying)

Creole or Dijon mustard

capers, chopped

finely chopped cornichon or dill pickle

finely chopped green onion

fresh parsley sprigs

coarse salt (optional)

Trim any fat from the chicken breasts and slice each breast into 3–4 even strips about 1" wide and 3–4" long. Aim for uniform thickness so they cook evenly.

Trim and slice

Place the chicken strips in a shallow bowl. Add 1 cup buttermilk, 1 tsp kosher salt, and 1 tsp black pepper. Turn the strips so they are coated, cover, and refrigerate for 30 minutes to 2 hours. (Buttermilk tenderizes and helps the coating adhere.)

Brine/Marinate

In a wide shallow dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne, 1/2 tsp freshly ground black pepper and 3/4 tsp kosher salt until evenly distributed.

Combine dry mix

Place the flour mixture in one shallow dish and the egg wash (2 large eggs beaten with 2 tbsp milk) in another. Remove the marinated chicken from the fridge and let excess buttermilk drip off. Do not dry completely—a thin wet layer helps the breading adhere.

Set up dredging stations

Working in batches to avoid crowding, dredge each strip first in the flour mixture, then into the egg wash, then back into the flour, pressing lightly to create an even coating. Place breaded strips on a wire rack set over a baking sheet while you heat the oil.

Dredge

Pour about 3–4 cups of neutral oil into a heavy-bottomed pot or Dutch oven to a depth of 1.5–2 inches (roughly 3–4 cups). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown within about 45–60 seconds.

Carefully add breaded strips in a single layer (do not overcrowd). Fry 3–5 minutes per batch, turning once halfway, until golden brown and internal temperature reaches 165°F (74°C). Smaller strips may cook faster; adjust time to size. Maintain oil temperature between 325–350°F by lowering heat slightly if it rises or removing/adding strips to regulate.

Fry chicken strips

Using a slotted spoon or spider, transfer cooked strips to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with 1/2 tsp finishing salt or flaky sea salt while still hot. Keep warm in a 200°F (95°C) oven if making multiple batches.

Drain and season

Serve the basket chicken strips hot with lemon wedges (optional) and the dipping sauce. Arrange on a basket or platter lined with paper if desired.

Serve

Whisk together 1/4 cup mayonnaise, 1 tbsp hot sauce, 1 tsp honey, 1/2 tbsp fresh lemon juice, 1/4 tsp black pepper and 1/8 tsp kosher salt until smooth. Taste and adjust seasoning or heat. Chill briefly if desired.

boneless skinless chicken breasts

dried oregano

ground cayenne pepper

freshly ground black pepper

kosher salt (for breading)

large eggs

whole milk

neutral frying oil (canola, peanut, or vegetable)

finishing salt or flaky sea salt

lemon wedges (optional)

hot sauce (Sriracha or similar)

fresh lemon juice

In a medium bowl combine ground beef, finely chopped onion, garlic powder, Worcestershire sauce, salt and pepper. Mix gently with your hands or a fork until just combined — avoid overworking. Divide into 2 equal portions and gently form into patties about 3/4" thick, making a slight dimple in the center of each patty.

Mix and portion

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add patties and cook undisturbed 3–4 minutes until a good brown crust forms. Flip and cook 2–3 minutes more for medium; add a slice of cheese on each patty in the last 30–45 seconds and cover skillet to melt. Remove patties from skillet and set aside on a plate; reserve any pan drippings in the skillet for the gravy step.

Cook patties

Lower heat to medium. Add 2 tablespoons butter to the same skillet with the reserved drippings. Once melted, sprinkle in 2 tablespoons flour and whisk constantly for 1–2 minutes to cook the raw flour flavor and form a blond roux. Scrape up browned bits from the pan as you stir.

Make roux

Slowly whisk in 1 1/2 cups beef stock until smooth, then whisk in 1/2 cup milk. Add Dijon mustard, Worcestershire sauce, soy sauce, black pepper and 1/4 teaspoon salt. Bring to a gentle simmer, whisking, and cook 3–5 minutes until the gravy thickens to a coat-the-back-of-a-spoon consistency. Taste and adjust seasoning — add more salt or pepper if needed.

Add liquids and seasonings

Return the cooked, cheese-topped patties to the skillet nestling them into the gravy. Spoon gravy over the patties, reduce heat to low, cover and keep warm while you toast the buns (about 1–2 minutes). The patties will finish cooking gently in the sauce and the cheese will melt further.

Finish with patties

Toast buns: While patties rest in the gravy, melt 1 tablespoon butter in a clean skillet over medium heat. Place cut side down the 2 buns and toast until golden, about 1 minute. Remove.

Build SOS Burger: Place each bottom bun on a plate, set a cheesed patty on each bottom bun, spoon a generous ladle of gravy over the patty, top with pickle slices and a few drops of hot sauce if using. Cap with toasted top bun. Serve extra gravy on the side for dipping or spooning over fries or mashed potatoes.

Serve: Serve immediately while hot. Leftover gravy can be refrigerated up to 3 days and reheated gently.

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