Effen blood orange vodka, triple sec, lime, ginger beer

Blood Orange Mule

Perfect Macarita

High Rock Vodka, red bull watermelon, sour

Watermelon Sugar High

1/2 lb. burger, white american cheese, smoked garlic aioli, lettuce, tomato & onion

Single Cylinder

Marinated in buttermilk, crusted in cornmeal flour, with fried pickles & NC white bbq

Chicken Tender Sandwich

Chopped Iceberg, Grape Tomatoes, Roasted Corn, Applewood-smoked bacon, Shredded cheddar, crispy onions

Thunderbird Salad

Classic apple pie filling wrapped in an egg roll & tossed in cinnamon sugar with vanilla ice cream & caramel sauce

Apple Pie Egg Rolls a la Mode

Double smoked, glazed, pulled & chopped whole ham served with choice of two sides

Chopped Smoked Ham Platter

Smoked & Chopped ham, smoked onions, honey mustard, & havarti cheese on a toasted hoagie served with choice of side

Chopped Smoked Ham Hoagie

Tender, smoked beef rib, glazed with western NC bbq sauce & grilled to order served with choice of two sides

Big A** Beef Rib Platter

Hand-Pulled Pork

St. Louis Style Ribs

Smoked Chicken Sausage Link

Hand-Pulled Pork, Smoked Turkey, USDA Prime Brisket, Smoked Pulled Chicken, Smoked Chicken On The Bone, St. Louis Style Ribs

Family Style Bundle

Pulled Pork Sammie

Chicken & Dumpling Soup

Jalapeño Cheddar Pork Sausage

Brownies or Cookies

Smoked Turkey Platter

Chopped Iceberg, Roasted Corn, Applewood Smoked Bacon, Grape Tomatoes, Cheddar Cheese, Crispy Onions

Thunderbird

Smoked Pulled Chicken

USDA Prime Beef Brisket

Whole Smoked Chicken

Pulled Chicken Sammie

In a cocktail shaker, combine Effen blood orange vodka, triple sec, and fresh lime juice. Fill the shaker with ice and shake gently until well chilled.

Mix the Ingredients

Fill a copper mug or glass of your choice with ice cubes.

Prepare the Glass

Strain the mixture from the shaker into the glass over the ice. Top off with ginger beer and stir gently to combine.

Combine and Top Off

Garnish with a slice of blood orange. Serve immediately and enjoy your refreshing Blood Orange Mule!

Garnish and Serve

Effen Blood Orange Vodka

Triple Sec

Fresh Lime Juice

Ginger Beer

Blood Orange Wedge (for garnish)

Ice Cubes

macarita: A Refreshing Cocktail Recipe

If desired, rim your glass with salt by rubbing a lime wedge around the rim and then dipping it into a plate of salt.

In a shaker, combine the Hornitos Plata tequila, fresh lime juice, triple sec, and agave syrup.

Fill the shaker with ice and shake vigorously for about 15 seconds.

Shake Well

Strain the mixture into the prepared glass filled with ice. Garnish with a lime wedge.

Strain and Serve

Hornitos Plata Tequila

Agave Syrup

Salt (for rim, optional)

Lime wedges (for garnish)

If desired, rim your cocktail glass with salt. To do this, rub a lime wedge around the rim and dip it into a plate of salt.

In a cocktail shaker, combine the High Rock Vodka, fresh lime juice, and a cup of ice cubes. Shake well until chilled.

Strain the mixture into the prepared glass filled with ice. Top it off with the Red Bull Watermelon.

Combine with Red Bull

Garnish your drink with a wedge of watermelon on the rim. Serve immediately and enjoy!

High Rock Vodka

Red Bull Watermelon

Watermelon Wedge

Wash and dry the lettuce, tomato, and onion. Slice the tomato and onion into even slices for stacking on the burger later. Set aside.

Prepare Vegetables

In a small bowl, mix 1/2 cup mayonnaise with 1 minced clove of roasted or smoked garlic. Add 1/2 tsp lemon juice and a pinch of salt and pepper. Stir well and refrigerate until ready to use.

Prepare Smoked Garlic Aioli

Form 1/2 lb of ground beef into a patty, slightly wider than your burger bun. Make a slight indentation in the center with your thumb to prevent it from puffing up during cooking.

Form the Patty

Season both sides of the patty with salt and pepper. Preheat a skillet or grill over medium-high heat and cook the patty for about 3–4 minutes per side for medium doneness.

Season and Cook

When the burger is nearly done, place 1–2 slices of white American cheese on top. Cover the pan or close the grill lid for 30 seconds to 1 minute to melt the cheese.

Melt Cheese

Slice the burger bun and toast the inside on a skillet or grill for 1–2 minutes until golden brown.

Toast the Bun

Spread a generous amount of smoked garlic aioli on the top and bottom buns.

Spread Aioli

On the bottom bun, add a leaf of lettuce, followed by the cooked burger patty with melted cheese. Top with slices of tomato and onion. Cover with the top bun.

Assemble Layers

Serve the burger hot, optionally with your choice of fries, chips, or a pickle on the side.

Salt

Black pepper

Ground beef

Lettuce

Tomato

Onion

White American cheese

Mayonnaise

Garlic, roasted

Smoked paprika

Lemon juice

In a large bowl, combine the buttermilk, salt, black pepper, and garlic powder. Add the chicken tenders, making sure they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Chicken

In a shallow dish, mix the cornmeal flour and all-purpose flour together. In another bowl, beat the eggs.

Prepare the Coating

Remove the chicken from the buttermilk marinade and let excess liquid drip off. Dip each tender into the egg mixture, then coat with the flour mixture, pressing gently to ensure the coating adheres.

Coat the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the pickles and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Pickles

In the same skillet, add more oil if needed and fry the coated chicken tenders until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.

Fry the Chicken

On each sandwich bun, spread a generous amount of North Carolina white BBQ sauce. Add the fried chicken tenders and top with fried pickles. Close the sandwich and serve immediately.

Assemble the Sandwich

Chicken tenders

Buttermilk

Cornmeal flour

All-purpose flour

Eggs

Garlic powder

Vegetable oil

Pickles (sliced)

Sandwich buns

North Carolina white BBQ sauce

Wash and chop the iceberg lettuce into bite-sized pieces. Halve the grape tomatoes and set aside.

Prepare the Ingredients

In a skillet, cook the applewood-smoked bacon over medium heat until crispy. Remove from skillet, drain on paper towels, and crumble into pieces.

Cook the Bacon

In a large bowl, combine the chopped iceberg lettuce, halved grape tomatoes, roasted corn, crumbled bacon, and shredded cheddar cheese.

Combine the Salad

Top the salad with crispy onions for added crunch.

Add Toppings

Toss the salad gently to mix all ingredients and serve immediately.

Serve

Iceberg lettuce

Grape tomatoes

Roasted corn

Applewood-smoked bacon

Shredded cheddar cheese

Crispy onions

In a large bowl, combine the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Toss to coat the apples evenly and let the mixture sit for about 10 minutes.

Prepare the Apple Filling

Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the apple filling in the center of the wrapper. Fold the bottom corner over the filling, then fold the sides over and roll tightly to seal. Repeat with the remaining wrappers and filling.

Assemble the Egg Rolls

In a large, deep skillet, heat the vegetable oil over medium heat. Once hot, carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.

Fry the Egg Rolls

In a small bowl, mix together the granulated sugar and cinnamon. While the egg rolls are still warm, toss them in the cinnamon sugar mixture until coated.

Prepare Cinnamon Sugar

Serve the apple pie egg rolls warm with a scoop of vanilla ice cream on the side, drizzled with caramel sauce.

apples, peeled and diced

granulated sugar

brown sugar

cinnamon

nutmeg

lemon juice

egg roll wrappers

vegetable oil

granulated sugar (for cinnamon sugar)

cinnamon (for cinnamon sugar)

Preheat your oven to 160°C (325°F). Place the double smoked ham on a roasting rack in a large roasting pan.

Prepare the Ham

In a small saucepan over medium heat, combine brown sugar, honey, Dijon mustard, apple cider vinegar, black pepper, garlic powder, and paprika. Stir until the sugar is dissolved and the mixture is well combined.

Make the Glaze

Brush the glaze over the ham, making sure to cover it evenly. Reserve some glaze for later.

Glaze the Ham

Cover the ham loosely with foil and bake in the preheated oven for 1.5 to 2 hours, or until heated through (internal temperature should reach 60°C/140°F). Remove the foil for the last 30 minutes to allow the glaze to caramelize.

Bake the Ham

Once done, remove the ham from the oven and let it rest for 10-15 minutes. Then, pull and chop the ham into bite-sized pieces. Serve with your choice of two sides and drizzle with the reserved glaze.

Chop and Serve

Double smoked ham

Brown sugar

Honey

Dijon mustard

Apple cider vinegar

Paprika

In a skillet over medium heat, add the smoked onions and sauté until they are caramelized and fragrant, about 5-7 minutes.

Prepare the Onions

Spread butter on the inside of the hoagie rolls. Heat a skillet over medium heat and place the rolls butter-side down. Toast until golden brown, about 2-3 minutes.

Toast the Hoagie Rolls

Layer the smoked ham evenly inside each toasted hoagie roll, followed by the sautéed smoked onions. Add the honey mustard and top with slices of Havarti cheese.

Assemble the Hoagies

If desired, place the assembled hoagies back in the skillet and cover for 2-3 minutes until the cheese melts.

Melt the Cheese

Remove from skillet and serve immediately with your choice of side.

smoked ham

smoked onions

honey mustard

Havarti cheese

hoagie rolls

butter

Preheat your smoker to 225°F (107°C). Trim any excess fat from the beef ribs and rub them with olive oil.

Preparation of Ribs

In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and paprika. Rub the seasoning mix evenly over the ribs.

Seasoning

Place the seasoned ribs in the smoker and smoke for about 6 to 8 hours, or until the internal temperature reaches 203°F (95°C) and the meat is tender.

Smoking

During the last 30 minutes of smoking, brush the ribs with Western NC BBQ sauce to glaze them.

Glazing

After smoking, transfer the ribs to a hot grill and sear for about 5 minutes on each side to create a nice crust.

Grilling

Remove from the grill, let rest for 10 minutes, then slice and serve with your choice of sides.

Serving

Beef ribs

Western NC BBQ sauce

Olive oil

Onion powder

In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix well to create a dry rub.