Biscuits with honey-butter

Chicken Wings

Quesadillas

Pulled Pork sandwich

Salads

Burgers

Bar-B-Q pork Ribs

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it. Place a rack in the upper third of the oven for a slightly golden top.

Preheat and prepare

In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt until evenly combined.

Cut the cold butter: Using a box grater or a pastry cutter, grate or cut 3/4 cup (1.5 sticks) very cold unsalted butter into the flour mixture until the pieces are about pea-sized. If using a grater, pulse gently after grating to distribute; if using a food processor, pulse 6–8 times. The mixture should look coarse with visible butter bits.

Add cold buttermilk: Make a well in the dry ingredients and pour in 1 cup cold buttermilk. Using a wide spatula or a fork, fold the mixture together until large, shaggy clumps form and most of the flour is incorporated. Do not overmix; the dough should be slightly sticky but hold together.

Turn out and fold: Turn the dough onto a lightly floured surface. With lightly floured hands, gently fold the dough over itself 3–4 times to build layers (press down, fold, rotate 90°, repeat). Pat the dough into a rectangle about 3/4-inch to 1-inch thick. If the dough is too sticky to handle, dust lightly with flour — avoid adding much more flour which will make biscuits tough.

Cut biscuits: Using a 2.5-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut biscuits. Recombining scraps: Gently gather scraps, press together once, and cut remaining biscuits. Aim for 8 medium biscuits. Place them on the prepared sheet so they slightly touch for taller sides or spaced apart for crispier edges.

Brush and bake: Optional — brush the tops with 2 tablespoons heavy cream for extra browning. Bake in the preheated 450°F oven for 12–15 minutes, rotating the pan once halfway through, until the tops are golden brown and an inserted toothpick comes out clean. Let cool on the baking sheet for 5 minutes.

Prepare honey-butter: While the biscuits bake, combine 1/4 cup (4 tablespoons) softened unsalted butter with 3 tablespoons honey and 1/4 teaspoon fine sea salt in a small bowl. Stir vigorously with a spoon or small whisk until smooth and spreadable. Taste and adjust salt or honey to preference.

Serve: Split the warm biscuits in half and spread each with a generous amount of honey-butter. For a melty finish, place open-faced halves briefly under the broiler for 30–60 seconds (watch closely) or simply let the warm biscuit melt the honey-butter naturally. Serve immediately.

Storage: Store leftover biscuits in an airtight container at room temperature up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes. Store honey-butter in the refrigerator for up to 1 week and bring to room temperature before serving so it is spreadable.

all-purpose flour

baking powder

baking soda

granulated sugar

fine sea salt

unsalted butter (very cold)

buttermilk (cold)

heavy cream (for brushing, optional)

unsalted butter (softened)

honey

Pat the wings dry with paper towels. If not already split, use a sharp knife or kitchen shears to separate drumettes and flats; discard or reserve tips for stock.

Prep wings

Place the dried wings in a large bowl. Sprinkle kosher salt, black pepper, baking powder, garlic powder, and onion powder over the wings.

Toss thoroughly so each wing is evenly coated. The baking powder will help the skin crisp as the wings cook. For best results refrigerate uncovered on a wire rack for 1 hour to dry the skin (optional). If short on time, proceed directly to cooking.

Oven method (recommended for ease): Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings skin-side up in a single layer with space between them.

Bake on the middle rack for 35–45 minutes, turning once halfway through, until skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely to avoid burning.

Alternative: Air-fryer at 400°F (200°C) for 20–25 minutes, shaking or flipping halfway, until crisp and cooked through.

While the wings cook, make the sauce: In a small saucepan over low heat, melt the butter. Add honey, apple cider vinegar, hot sauce, smoked paprika, soy sauce, brown sugar, and lemon juice.

Whisk continuously until sugar dissolves and the sauce is glossy and slightly thickened, about 3–5 minutes. Taste and adjust: add more hot sauce for heat or more honey for sweetness.

Keep the sauce warm on the lowest heat, or transfer to a heatproof bowl and cover until ready to toss with wings.

When wings are done, transfer them hot from the rack or air-fryer to a large clean bowl. Pour about three-quarters of the warm BunkHouse sauce over the wings.

Toss gently but thoroughly so each wing is evenly glazed. Taste and add more sauce if desired.

Arrange glazed wings on a serving platter. Sprinkle chopped parsley, toasted sesame seeds (if using), and the extra kosher salt evenly over the top.

Serve immediately with ranch and/or blue cheese dressing on the side for dipping.

whole chicken wings (split into drumettes and flats, tips discarded or saved)

kosher salt

freshly ground black pepper

baking powder (aluminum-free)

garlic powder

onion powder

unsalted butter

apple cider vinegar

hot sauce (such as Frank's RedHot)

smoked paprika

soy sauce

brown sugar (light or dark)

fresh lemon juice

chopped fresh parsley (or cilantro)

toasted sesame seeds (optional)

extra kosher salt

ranch dressing

blue cheese dressing

Heat a 10-12 inch skillet over medium heat. Add 1 tablespoon oil or butter. When hot, add the chopped onion and bell pepper. Cook, stirring occasionally, until softened and beginning to brown, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Prep and cook aromatics

Add the shredded cooked chicken to the skillet with the aromatics. Sprinkle in cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine and cook for 2–3 minutes until the chicken is heated through and spices are fragrant.

Season chicken

Remove from heat. Stir in chopped cilantro and lime juice. Taste and adjust seasoning (add more salt, pepper, or lime as desired). Transfer filling to a bowl and set aside.

Finish filling

Prepare a clean work surface. Lay out 4 tortillas. On half of each tortilla, sprinkle about 1/4 cup shredded cheddar and 1/4 cup shredded Monterey Jack (a total of 1/2 cup cheese per tortilla).

Divide the chicken filling evenly among the tortillas, spreading it over the cheese layer. Top the filling with another 1/4 cup combined cheese to help the top tortilla stick. Fold the empty half of each tortilla over the filled half to form a semicircle.

Wipe the skillet clean and return to medium-low heat. Add remaining 1 tablespoon oil or 1 tablespoon butter and swirl to coat. When the fat is hot but not smoking, place one or two folded quesadillas in the skillet (do not overcrowd).

Cook each quesadilla 2–3 minutes per side, pressing gently with a spatula, until golden-brown and the cheese is melted. If the exterior browns before the cheese melts, lower heat to allow more time for the interior to warm through without burning the tortilla.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 3 wedges. Repeat with remaining quesadillas, adding more oil/butter as needed.

Arrange quesadilla wedges on a platter. Serve immediately with sour cream, salsa, and optional sliced jalapeños or hot sauce on the side.

Leftovers: Store cooled quesadilla wedges in an airtight container in the refrigerator up to 3 days. Reheat in a skillet over low heat or in a 350°F (175°C) oven for 8–10 minutes to crisp.

cooked chicken, shredded (rotisserie or leftover)

yellow onion, finely chopped

bell pepper, finely chopped (any color)

garlic, minced

ground cumin

chili powder

salt

black pepper

fresh cilantro, chopped

lime juice

shredded cheddar cheese

shredded Monterey Jack (or pepper jack)

large flour tortillas

vegetable oil or butter

sour cream (for serving)

salsa (for serving)

optional: sliced jalapeños or hot sauce

Trim any excessive external fat from the pork shoulder, leaving some fat for flavor. Pat the meat dry with paper towels. Rub the entire shoulder with yellow mustard to help the dry rub adhere. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and chili powder. Rub the spice mixture all over the pork, pressing it into the surface.

Trim and season

If you prefer a deeper exterior flavor, heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side. This step is optional but recommended.

Sear (optional)

Place the seasoned pork shoulder into a slow cooker or a deep oven-safe pot. Add apple cider vinegar and chicken broth (or water) to the bottom of the cooker. Add liquid smoke if using. Cover and cook on LOW in a slow cooker for 8–9 hours or on HIGH for 4–5 hours until the meat is fork-tender and pulls apart easily. If using an oven, preheat to 300°F (150°C), cover tightly with a lid or foil, and roast for 4–6 hours until tender.

Slow-cook

Remove the pork to a large rimmed cutting board or bowl and let it rest for 10–15 minutes so juices redistribute. Use two forks or meat claws to shred the pork into bite-sized strands, removing and discarding any large pieces of fat or connective tissue.

Rest and pull

Spoon 1/2 to 1 cup of the cooking liquid from the slow cooker (or pan juices) over the shredded pork and toss to combine. Taste and adjust seasoning with extra salt, pepper, or a splash of apple cider vinegar if desired.

Moisten and season

While the pork finishes, make the quick barbecue sauce. In a small saucepan over medium-low heat combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce (if using), salt and pepper. Stir and simmer gently for 5–7 minutes until flavors meld and sauce thickens slightly. Remove from heat.

Mix desired amount of the sauce into the shredded pork (about 1 to 1 1/2 cups sauce for 4 lbs of pork) to coat. Reserve extra sauce for serving.

Toast the buns: Heat a skillet or griddle over medium heat. Butter the inside faces of each bun and toast them butter-side down until golden brown, about 1–2 minutes.

Assemble sandwiches: Pile a generous portion (about 1/2 to 3/4 cup) of sauced pulled pork on the bottom bun. Top with pickles and a scoop (about 1/4 to 1/2 cup) of coleslaw if using. Spoon extra barbecue sauce as desired. Place the top bun on the sandwich and garnish with chopped parsley or chives if desired.

Serve: Serve the sandwiches warm with reserved sauce on the side and optional sides such as fries, potato salad, or extra coleslaw.

pork shoulder (Boston butt), bone-in or boneless

black pepper, freshly ground

brown sugar, packed

chili powder (or cayenne to taste)

yellow mustard (as binder)

low-sodium chicken broth or water

liquid smoke (optional, for extra smoky flavor)

ketchup

brown sugar

Worcestershire sauce

hot sauce (optional)

hamburger buns or brioche buns

butter (softened, for toasting buns)

pickles (dill slices)

coleslaw (optional, prepared)

fresh parsley or chives (optional, for garnish)

Wash and spin dry the mixed salad greens thoroughly; place in a large salad bowl. Halve the cherry tomatoes, thinly slice the red onion and radishes, slice the cucumber into 1/4-inch rounds, and shred the carrots if not pre-shredded. Chop the parsley and drain and rinse the canned chickpeas. Set all prepped produce aside.

Prep produce

In a small bowl or jar combine the apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk or shake to dissolve the salt. Slowly stream in the olive oil while whisking constantly until the dressing emulsifies and thickens slightly (about 30 seconds). Taste and adjust seasoning: add more salt, pepper or a touch more honey if too tangy.

Make dressing

Toss the mixed greens in the large bowl to loosen. Add the halved cherry tomatoes, sliced cucumber, red onion, shredded carrots, radish slices, chickpeas and chopped parsley to the greens. Drizzle about two-thirds of the dressing over the salad and gently toss with salad tongs or clean hands until ingredients are evenly coated. Taste and add more dressing if desired.

Assemble salad

Sprinkle the crumbled feta cheese over the top, then scatter the toasted sunflower seeds for crunch. Give a final light toss to distribute the cheese and seeds or leave them on top for presentation. Serve immediately family-style with the remaining dressing on the side for guests who want extra.

Finish & serve

You can prepare all vegetables and the dressing up to 24 hours ahead. Store greens, chopped vegetables and chickpeas separately in airtight containers in the refrigerator. Reassemble and dress just before serving to keep the greens crisp.

Make-ahead note

mixed salad greens (romaine, red leaf, baby spinach)

cherry tomatoes, halved

English cucumber, sliced 1/4-inch

red onion, thinly sliced

shredded carrots

canned chickpeas (drained & rinsed)

crumbled feta cheese

toasted sunflower seeds

radishes, thinly sliced

fresh parsley, chopped

olive oil (for dressing)

Dijon mustard

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, hot sauce (if using), and 1/8 teaspoon salt. Stir until smooth and taste; adjust vinegar or salt as needed. Cover and refrigerate while you prepare the patties so flavors meld (at least 15 minutes).

Divide the ground chuck into four equal portions (about 4 oz each). Gently form each portion into a round patty about 3½"–4" wide and roughly 3/4" thick. Do not overwork the meat — handle just enough to form.

Press a shallow dimple into the center of each patty with your thumb to reduce doming as it cooks.

Season both sides of each patty with kosher salt and freshly ground black pepper. Sprinkle the Worcestershire sauce evenly over the top of each patty or fold it in lightly if you prefer the flavor mixed in.

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add 1 teaspoon vegetable oil and swirl to coat. When oil is shimmering, place patties on the skillet, leaving space between them.

Cook undisturbed for 3–4 minutes to form a brown crust. Flip once and immediately place a slice of cheddar on each patty. Cook another 3–4 minutes for medium doneness (internal temperature about 160°F / 71°C for well-done, lower for medium). Adjust time +/- 1 minute for thinner or thicker patties.

Remove patties to a plate and let rest 3–4 minutes while you prepare buns and assemble. Resting helps retain juices.

While patties rest, split the burger buns and butter the cut sides lightly. Toast cut sides in a dry skillet or on the griddle, buttered side down, until golden and crisp (about 1–2 minutes).

Spread about 1 tablespoon of the prepared BunkHouse sauce on the bottom half of each toasted bun.

Place a lettuce leaf on the sauce, then add a cooked patty with melted cheddar. Top the patty with tomato slice(s), red onion slices, and dill pickle chips to taste.

Spread a thin layer of sauce on the top bun and close the burger. Serve immediately with fries or your preferred sides.

Burger sauce can be made up to 3 days ahead and kept refrigerated. Patties can be formed and stored, covered, in the refrigerator for up to 24 hours before cooking.

Make-ahead

For medium-rare aim for 130–135°F internal; 135–145°F for medium. Use a meat thermometer for accuracy. Swap cheddar for American, Swiss, or pepper jack as desired.

Cheese & Doneness

ground chuck (80/20)

vegetable oil (for griddle or skillet)

burger buns (potato or brioche), split

sharp cheddar cheese slices

ripe tomato, 1/4" slices

iceberg or romaine lettuce leaves

dill pickle chips

mayonnaise

yellow mustard

sweet pickle relish

butter (for toasting buns)

Preheat your oven to 275°F (135°C). If using a grill, set for indirect heat at about 275°F. Remove the ribs from packaging and pat dry with paper towels. Flip the rack bone-side up and use a small knife or paper towel to remove the silverskin membrane from the back of the ribs for more tender results.

Preheat and prepare ribs

Lightly season the ribs with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper on both sides. Brush both sides of the racks with the yellow mustard—this acts as a binder for the dry rub but will not impart a mustard flavor once cooked. Sprinkle apple cider (60 ml) over the bone side lightly; this helps with moisture and flavor during the low-and-slow cook.

In a medium bowl combine 1 cup packed brown sugar, 2 tablespoons paprika, 1 tablespoon chili powder, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dry mustard, 1 teaspoon cayenne, 1 teaspoon ground cumin, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Whisk until evenly mixed.

Make rub

Generously apply the dry rub to both sides of each rack, pressing firmly so the rub adheres to the mustard-coated surface. Cover the rubbed racks and let rest in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.

Place the ribs bone-side down on a rimmed baking sheet or in a shallow roasting pan. Pour 120 ml apple juice into the pan to create a moist cooking environment. Tent tightly with aluminum foil (or use a covered roasting pan). Cook in the preheated oven or on the indirect side of a grill at 275°F (135°C) for 2.5 to 3 hours for baby backs, until the meat is very tender and has pulled back from the ends of the bones by about 1/4 inch.

Bake/Smoke the ribs

If using a smoker, maintain temperature at 225–250°F and expect 3–4 hours. Check for tenderness by gently lifting a rack with tongs—if it bends and the meat starts to crack between bones, it’s ready for the glaze step.

While ribs are finishing, warm 1 cup barbecue sauce with 2 tablespoons honey and 2 tablespoons unsalted butter in a small saucepan over low heat until butter melts and sauce is glossy. Taste and adjust: add a splash of apple cider vinegar or hot sauce if you want more tang or heat.

Make glaze

Remove the ribs from the oven or smoker and increase heat to 375°F (190°C) if using oven, or move ribs over direct heat on the grill. Brush a generous layer of the warm glaze onto both sides of the ribs.

Return the ribs to the heat (uncovered) for 8–12 minutes, basting once more halfway through, until the glaze is sticky and slightly caramelized. Watch carefully to avoid burning.

Let the ribs rest for 5–10 minutes after glazing to allow juices to redistribute. Slice between the bones into individual ribs, sprinkle with chopped fresh parsley if using, and serve with extra barbecue sauce on the side.

Serve hot. Leftovers keep well refrigerated for 3–4 days and reheat gently covered in a 300°F oven with a splash of apple juice to maintain moisture.

Biscuits With Honey-butter

Chicken Wings

Quesadillas

Pulled Pork Sandwich

Salads

Burgers

Bar-b-q Pork Ribs