crinkle cut fries, sweet bay seasoning, cheese sauce

Signature Fries

braised beef, mozzarella, chipotle-lime broth

Quesabirria Egg Rolls

cheese blend, pico de gallo fresh jalapeños, sour cream, guacamole

Loaded Nachos

lime, avocado, pickled jalapeno, crispy corn, sriracha

Spicy Tuna Tostadas

Giant Pretzel

3 or 6 signature bbq rub, bold bbq sauce, ranch

Whole Smokehouse Wings

An open-faced sandwich with sliced smoked turkey, homemade stuffing, roma tomato, crispy bacon, and savory chicken gravy all on Texas toast, served with a side of chips.

Holiday Hot Brown

A delicious marbled hot cocoa brownie with a hint of mint topped with whipped cream and sprinkles.

Hot Cocoa Brownie

Teriyaki glaze, pickled vegetables, creamy sweet chili

Pork Belly Bao Buns

Preheat your oven to 425°F (220°C). Spread the crinkle cut fries evenly on a baking sheet.

Prepare the Fries

Sprinkle the sweet bay seasoning evenly over the fries, ensuring they are well-coated.

Season the Fries

Bake the fries in the preheated oven for 25-30 minutes, or until they are golden brown and crispy, flipping halfway through.

Bake the Fries

While the fries are baking, heat the cheese sauce in a saucepan over medium heat, stirring occasionally until warmed through.

Prepare the Cheese Sauce

Once the fries are ready, remove them from the oven and serve hot with the warm cheese sauce drizzled on top or on the side for dipping.

Serve

Crinkle cut fries

Sweet bay seasoning

Cheese sauce

In a large pot, heat a bit of oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent. Add the beef chuck roast, cumin, coriander, salt, and black pepper. Pour in the beef broth and chipotle peppers, then bring to a simmer. Cover and cook on low for about 2-3 hours, until the beef is tender and easily shredded.

Prepare the Braised Beef

Once the beef is cooked, remove it from the pot and shred it using two forks. Mix in lime juice and adjust seasoning if necessary. Reserve the cooking broth for dipping later.

Shred the Beef

Take a corn tortilla, place a generous amount of shredded beef and a sprinkle of mozzarella cheese in the center. Roll it tightly, folding in the sides to secure the filling. Repeat with the remaining tortillas.

Assemble the Egg Rolls

In a deep pan or fryer, heat oil over medium-high heat. Fry the egg rolls in batches until golden brown and crispy on all sides. Remove and drain on paper towels.

Fry the Egg Rolls

Serve the quesabirria egg rolls hot with the reserved chipotle-lime broth for dipping.

beef chuck roast

mozzarella cheese, shredded

corn tortillas

chipotle peppers in adobo sauce

lime juice

beef broth

onion, diced

garlic, minced

cumin

coriander

salt

black pepper

oil for frying

Preheat the Oven

On a large baking sheet, spread out the tortilla chips in an even layer. Sprinkle the shredded cheddar and monterey jack cheese evenly over the chips.

Layer the Chips and Cheese

Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.

Bake the Nachos

Remove the nachos from the oven. Top with pico de gallo, sliced jalapeños, and dollops of sour cream and guacamole.

Add Toppings

tortilla chips

cheddar cheese, shredded

monterey jack cheese, shredded

pico de gallo

jalapeños, sliced

sour cream

guacamole

In a mixing bowl, combine the flaked tuna, lime juice, pickled jalapenos, and salt. Mix well and set aside.

Prepare the Tuna Mixture

Lightly toast the corn tortillas in a pan over medium heat until they are crispy.

Prepare the Tostadas

On each crispy tortilla, add a generous amount of the tuna mixture, followed by diced avocado.

Assemble the Tostadas

Drizzle sriracha sauce on top of the assembled tostadas according to your spice preference.

Add Sriracha

Garnish with fresh cilantro and serve immediately.

Garnish and Serve

canned tuna (drained and flaked)

avocado (diced)

pickled jalapenos

crispy corn tortillas

sriracha sauce

cilantro (for garnish)

In a large bowl, dissolve yeast in warm water and let it sit for 5 minutes until frothy. Add flour and salt, and mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.

Prepare the Dough

Preheat your oven to 425°F (220°C). Once the dough has risen, divide it into 2 equal pieces. Roll each piece into a long rope and shape into a pretzel. Place the pretzels on a greased baking sheet.

Shape the Pretzel

In a large pot, bring 10 cups of water and baking soda to a boil. Boil each pretzel for 30 seconds, then transfer back to the baking sheet. Brush with beaten egg and sprinkle with sea salt. Bake for 12-15 minutes or until golden brown.

Boil and Bake

In a saucepan, combine stout beer, cheddar cheese, cream cheese, garlic powder, onion powder, and black pepper over medium heat. Stir until melted and smooth. Serve warm.

Make the Stout Beer Cheese Sauce

Slice the pretzels and serve warm with the stout beer cheese sauce and mustard on the side.

all-purpose flour

active dry yeast

warm water

baking soda

egg (beaten)

sea salt

stout beer

cheddar cheese

cream cheese

garlic powder

onion powder

mustard (for serving)

Preheat your smoker to 250°F (120°C). Rinse the chicken wings under cold water and pat them dry with paper towels. In a large mixing bowl, combine the olive oil, salt, and pepper, and then add the wings, tossing to coat them evenly.

Preparation of Wings

Generously sprinkle the BBQ rub over the wings, ensuring they are well coated. This will give the wings a flavorful crust during the smoking process.

Applying BBQ Rub

Place the wings in the smoker and smoke for about 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C).

Smoking the Wings

During the last 15 minutes of smoking, brush the wings with bold BBQ sauce to create a sticky glaze.

Saucing the Wings

Remove the wings from the smoker and let them rest for a few minutes. Serve with ranch dressing on the side for dipping.

Serving

Whole Chicken Wings

BBQ Rub

Bold BBQ Sauce

Ranch Dressing

Olive Oil

Salt

Pepper

Cook the bacon until crispy and set aside. Slice the roma tomato and set aside. If you haven't made stuffing yet, prepare it according to package instructions or your favorite recipe.

Prepare the Ingredients

Preheat your oven to 350°F (175°C). Place the Texas toast on a baking sheet and toast in the oven for about 5 minutes or until lightly golden.

Toast the Bread

On each slice of toasted Texas toast, layer smoked turkey, followed by a generous portion of stuffing.

Layer the Ingredients

Top each sandwich with sliced roma tomato and crispy bacon.

Add Tomato and Bacon

Pour hot chicken gravy over each sandwich, making sure to cover all toppings generously. Return to the oven for 5 minutes to heat through.

Add Gravy

Carefully remove from the oven and serve hot with a side of potato chips.

Texas toast

sliced smoked turkey

homemade stuffing

roma tomato

crispy bacon

chicken gravy

potato chips

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla until well blended.

Melt the Butter

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the peppermint extract and chocolate chips.

Mix Everything Together

Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Brownies

Allow the brownies to cool in the pan for about 10 minutes. Cut into squares and serve topped with whipped cream and sprinkles.

Cool and Serve

unsalted butter

granulated sugar

large eggs

vanilla extract

cocoa powder

baking powder

peppermint extract

chocolate chips

In a saucepan, combine soy sauce, mirin, brown sugar, ginger, and garlic. Bring to a simmer and add the pork belly. Cook on low heat for about 2 hours until tender, basting occasionally. Once cooked, remove and let it cool before slicing.

Prepare the Pork Belly

In a bowl, mix rice vinegar and sugar with 100ml of water. Add the julienned cucumber, carrot, and sliced radish. Let them marinate for at least 30 minutes.

Pickle the Vegetables

Steam the bao buns according to package instructions until fluffy and warm.

Steam the Bao Buns

Slice the cooked pork belly and place a piece in each bao bun. Top with pickled vegetables, a drizzle of sweet chili sauce, and garnish with sesame seeds and chopped green onions.