1 Pound Wings (seasonal)

RIB CANDY (individual)

Bowl

BRUNSWICK STEW(seasonal)

Whole Rack of Ribs....W....Cut

1/2 Rack of Ribs.....W..... Cut

1 SLIDER Sourdough

Chips

Pulled Brisket(beef)

Pulled Chicken

Grilled Cheese

Pulled Butt(pork)

8 Wings(seasonal)

4 Rib Tips*

3 Ribs*

Half Chicken

BOSS BURGER

Turkey Breast

Minimum 15 Be sure to purchase ice if you'll need it (from the Miscellaneous category).

Assorted Teas & Lemonade

Bag of Ice

Sweet Teas

Sweet & Unsweet Teas

Serves 3 Full rack (12 bones). Served with your choice of sauce.

Smoked Ribs

Wash the chicken wings under cold water and pat them dry with paper towels to remove excess moisture.

Prepare the Chicken Wings

In a large bowl, combine the olive oil, salt, black pepper, garlic powder, and paprika. Add the chicken wings to the bowl and toss until they are well coated with the seasoning mixture.

Season the Wings

Preheat the Oven

Arrange the seasoned chicken wings in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, turning halfway through, until the wings are golden brown and crispy.

Bake the Wings

Once the wings are cooked, remove them from the oven and place them in a large mixing bowl. Pour the buffalo sauce over the wings and toss until they are evenly coated.

Toss with Sauce

Transfer the buffalo wings to a serving plate and serve immediately with your favorite dipping sauce and celery sticks.

Serve

Chicken Wings

Olive Oil

Salt

Black Pepper

Garlic Powder

Paprika

Buffalo Sauce

Remove the membrane from the back of the ribs for better flavor absorption. This helps to ensure that the seasoning penetrates the meat.

Prepare the Ribs

In a large bowl, combine brown sugar, honey, soy sauce, apple cider vinegar, garlic powder, onion powder, black pepper, cayenne pepper, and salt. Mix well to create a marinade. Place the ribs in a large ziplock bag or dish and pour the marinade over the ribs, ensuring they are completely coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

Marinate the Ribs

Preheat your oven to 300°F (150°C) to allow for slow cooking, which will make the ribs tender and flavorful.

Place the marinated ribs on a baking sheet lined with aluminum foil. Bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and pulls away from the bone easily.

Bake the Ribs

During the last 30 minutes of baking, brush the ribs with additional marinade to create a sticky glaze. This step is crucial for achieving that 'candy' texture.

Glaze the Ribs

Once the ribs are done baking, remove them from the oven and let rest for 10 minutes. Cut into individual portions and serve warm, optionally garnished with sesame seeds or chopped green onions.

Finish and Serve

Pork Ribs

Brown Sugar

Honey

Soy Sauce

Apple Cider Vinegar

Onion Powder

Cayenne Pepper

In a medium saucepan, combine 1 cup of quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat.

Cook the Quinoa

Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes.

Simmer the Quinoa

While the quinoa is cooking, prepare the vegetables. Dice the cucumber, red onion, and avocado. Halve the cherry tomatoes.

Prepare the Veggies

In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper.

Mix the Dressing

In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and avocado. Pour the dressing over the salad and toss gently to combine.

Combine Ingredients

Top the quinoa bowl with crumbled feta cheese and chopped fresh parsley. Serve immediately or refrigerate for later.

Quinoa

Vegetable broth

Chickpeas, canned and drained

Cherry tomatoes, halved

Cucumber, diced

Red onion, diced

Avocado, diced

Olive oil

Lemon juice

Black pepper

Feta cheese, crumbled

Fresh parsley, chopped

Preheat your oven to 350°F (175°C). This allows for even baking of the cup mixture.

In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until fully combined.

Mix Dry Ingredients

In another bowl, whisk together the milk, eggs, vanilla extract, and melted butter until smooth and well combined.

Mix Wet Ingredients

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

Combine Mixtures

Grease a cup or a muffin tin with cooking spray or butter to prevent sticking.

Prepare the Baking Cup

Pour the batter into the prepared cup or muffin tin, filling each about two-thirds full.

Fill the Cup

Place the cup in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove the cup from the oven and let it cool for a few minutes before serving. Enjoy your delicious cup!

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Milk

Eggs

Vanilla extract

Melted butter

In a large pot, pour the vegetable broth and bring it to a boil over medium-high heat.

Prepare the Broth

Once the broth is boiling, add the diced tomatoes, corn, green beans, chopped onion, and minced garlic. Stir well to combine.

Add Vegetables

Add the shredded chicken and pork to the pot. Mix everything thoroughly to ensure the meats are well distributed.

Incorporate Meats

Pour in the BBQ sauce and Worcestershire sauce. Add the salt, black pepper, paprika, thyme, and bay leaves. Stir to combine all ingredients.

Flavor the Stew

Bring the mixture back to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally.

Simmer the Stew

After simmering, taste the stew and adjust the seasoning with more salt or pepper if needed. Remove bay leaves before serving.

Final Touch

Ladle the Brunswick stew into bowls and serve hot. Enjoy your hearty meal!

Chicken, cooked and shredded

Pork, cooked and shredded

Tomatoes, diced (canned or fresh)

Corn, frozen

Green beans, cut

Onion, chopped

Garlic, minced

BBQ sauce

Worcestershire sauce

Thyme, dried

Bay leaves

Start by removing the membrane from the back of the ribs. This helps to ensure they become tender during cooking.

In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Rub the spice mixture generously over both sides of the ribs, ensuring it gets into all the crevices.

Season the Ribs

In a mixing bowl, combine the BBQ sauce, apple cider vinegar, and water. This mixture will be used to baste the ribs and keep them moist while cooking.

Prepare the Cooking Liquid

Preheat your oven to 300°F (150°C). This low and slow cooking method will help render the fat and make the ribs tender.

Place the seasoned ribs on a large piece of aluminum foil. Pour half of the prepared cooking liquid over the ribs, then wrap the foil tightly around them to create a sealed packet.

Wrap the Ribs

Place the foil-wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, until the ribs are tender.

Remove the ribs from the oven and carefully unwrap the foil. Preheat your grill to medium-high heat. Place the ribs on the grill and brush with the remaining cooking liquid. Grill for an additional 10-15 minutes, turning occasionally, until the ribs are caramelized and have a nice char.

Finish on the Grill

Remove the ribs from the grill and let them rest for a few minutes. Cut between the bones to serve. Enjoy your succulent, flavorful whole rack of ribs!

Whole Rack of Pork Ribs

BBQ Sauce

Water

Start by rinsing the pork ribs under cold water and patting them dry with paper towels.

Prepping the Ribs

On the bone side of the ribs, carefully slide a knife under the membrane. Grab it with a paper towel and pull it off completely to ensure tender ribs.

Removing the Membrane

In a bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Rub this seasoning mix all over the ribs, ensuring every surface is coated.

Seasoning the Ribs

Take a slice of sourdough bread and cut it into a circular shape if desired, or leave it as is.

Prepare the Sourdough Bread

In a skillet over medium heat, add the ground beef. Season with salt and black pepper. Cook for about 4-5 minutes, breaking it apart with a spatula, until it is browned and fully cooked.

Cook the Ground Beef

Once the beef is cooked, place a slice of cheddar cheese on top of the meat. Cover the skillet for about 1-2 minutes until the cheese melts.

Melt the Cheese

On the slice of sourdough bread, layer the cooked beef and cheese, followed by the lettuce leaf, tomato slice, and pickles.

Assemble the Slider

Spread ketchup and mustard on top of the toppings as per your taste.

Add Condiments

Place the top of the sourdough over the assembled ingredients and serve the slider while hot.

Sourdough Bread

Ground Beef

Cheddar Cheese

Lettuce

Tomato

Pickles

Ketchup

Mustard

Wash the potatoes thoroughly under running water to remove any dirt. Peel the potatoes using a vegetable peeler if you prefer skinless chips, or leave the skin on for a rustic feel.

Prepare the Potatoes

Using a sharp knife or a mandoline slicer, slice the potatoes into thin, even rounds, about 1/8 inch thick. This ensures they cook evenly.

Slice the Potatoes

Place the potato slices in a bowl of cold water for at least 30 minutes. This helps to remove excess starch and results in crispier chips.

Soak the Potato Slices

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.

After soaking, drain the potato slices and pat them dry with a clean kitchen towel or paper towels to remove excess moisture.

Dry the Potato Slices

In a large bowl, toss the dried potato slices with olive oil, salt, paprika, garlic powder, and black pepper until they are evenly coated.

Season the Potato Slices

Spread the seasoned potato slices in a single layer on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the chips are golden brown and crispy.

Bake the Chips

Remove the chips from the oven and let them cool for a few minutes on the baking sheet. Once cooled, serve immediately or store in an airtight container for later.

Potatoes

Garlic powder

Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor.

Prepare the Brisket

In a small bowl, combine brown sugar, paprika, cumin, salt, black pepper, and chili powder. Mix well.

Make the Rub

Rub the spice mixture all over the brisket, ensuring it is evenly coated.

Season the Brisket

In a large skillet, heat olive oil over medium-high heat. Sear the brisket on all sides until browned, about 4-5 minutes per side.

Sear the Brisket

Place the sliced onion and minced garlic at the bottom of the slow cooker.

Prepare the Slow Cooker

Place the seared brisket on top of the onions and garlic in the slow cooker.

Add the Brisket

Pour the beef broth, apple cider vinegar, and Worcestershire sauce over the brisket.

Add Liquids

Cover and cook on low for 8-10 hours or until the brisket is tender and easily pulled apart.

1 Pound Wings (seasonal)

Rib Candy (individual)