Coors LIGHT

Jalapeno Cheese Sausage

Jalapeno Sausage

Jal-Chz Sausage

Rudy's Beans

Cream Corn

Pulled Pork

Spicy Chop

Pork Loin

Jalapeño Cheese Sausage

Jalapeño Sausage

Regular Sausage

Brisket

Pork Ribs

Turkey

Ensure the Coors Light is chilled before serving. Place the can in the refrigerator for at least 1 hour.

Chill the Beer

Once chilled, take the can out of the refrigerator and open it carefully.

Open the Can

Pour the Coors Light into a chilled glass or drink directly from the can. Enjoy responsibly!

Serve

Coors Light Beer

In a large mixing bowl, combine the ground pork sausage, diced jalapeno peppers, softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, black pepper, and salt. Mix well until all ingredients are thoroughly combined.

Prepare the Filling

Using your hands, take a portion of the mixture and shape it into a sausage link or patty, depending on your preference. Repeat until all the mixture is used.

Shape the Sausages

Heat a skillet over medium heat. Add the shaped sausages to the skillet and cook for about 6-8 minutes on each side, or until they are browned and cooked through.

Cook the Sausages

Once cooked, remove the sausages from the skillet and let them rest for a few minutes. Garnish with chopped fresh cilantro before serving.

Garnish and Serve

Ground pork sausage

Jalapeno peppers, diced

Cream cheese, softened

Cheddar cheese, shredded

Garlic powder

Onion powder

Black pepper

Salt

Fresh cilantro, chopped

Begin by finely dicing the jalapenos and setting them aside. If using hog casings, soak them in warm water for at least 30 minutes.

Prepare the Ingredients

In a large mixing bowl, combine the ground pork, diced jalapenos, garlic powder, onion powder, paprika, black pepper, salt, cayenne pepper, and chopped parsley. Mix thoroughly until all ingredients are well incorporated.

Mix the Sausage

If using hog casings, rinse them under cold water. Using a sausage stuffer, carefully fill the casings with the sausage mixture, being careful not to overstuff. Tie off the ends securely.

Stuff the Sausage (Optional)

Preheat a skillet over medium heat. If not using casings, form the mixture into patties and cook for about 5-7 minutes on each side until fully cooked. If using casings, cook the sausages until browned and cooked through, about 8-10 minutes.

Cook the Sausage

Remove from heat, allow to cool slightly, and serve hot. Enjoy your homemade Jalapeno Sausage!

Ground pork

Jalapenos, diced

Paprika

Cayenne pepper

Fresh parsley, chopped

Hog casings (optional)

Remove from the oven and let them cool for a few minutes. Serve warm as an appetizer or party snack.

Jalapeño peppers

Cream cheese

Cheddar cheese

Sausage (Italian or breakfast)

Bacon (cooked and crumbled)

Panko breadcrumbs

Olive oil

Dice the red bell pepper and onion, and mince the garlic cloves. Rinse and drain the black beans if using canned.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened.

Sauté the Vegetables

Stir in the minced garlic, cumin, chili powder, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.

Add Garlic and Spices

Add the black beans to the skillet and stir to combine. Cook for another 5 minutes, allowing the flavors to meld.

Mix in the Beans

Remove from heat and stir in chopped cilantro. Squeeze lime juice over the mixture and adjust seasoning if necessary.

Finish with Cilantro and Lime

Black beans (canned or cooked)

Red bell pepper

Onion

Garlic cloves

Cumin

Chili powder

Fresh cilantro

Lime

Using a sharp knife, cut the kernels off the cobs and scrape the cobs to extract the corn milk.

Prepare the Corn

In a large skillet, melt the butter over medium heat. Add the corn kernels and corn milk, then stir in the sugar, salt, and black pepper. Cook for about 5-7 minutes until the corn is tender.

Cook the Corn

Pour in the heavy cream and stir well. Allow to simmer for another 5 minutes, stirring occasionally, until the mixture thickens slightly.

Add Cream

Remove from heat, stir in the chopped parsley, and serve warm.

Fresh corn kernels

Heavy cream

Butter

Sugar

Chopped fresh parsley

In a bowl, mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. This will be the rub for the pork.

Prepare the Rub

Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, ensuring it's well-coated. Let it sit at room temperature for at least 30 minutes or refrigerate overnight for deeper flavor.

Rub the Pork

Place the pork shoulder in a slow cooker. Pour the apple cider vinegar and chicken broth over the pork. Cover and cook on low for 8-10 hours, or until the meat is tender and easily pulls apart with a fork.

Cook the Pork

Once cooked, remove the pork from the slow cooker and let it rest for a few minutes. Use two forks to shred the meat into bite-sized pieces.

Shred the Pork

Toss the shredded pork with BBQ sauce until well coated. You can add more sauce based on your preference.

Mix with BBQ Sauce

Serve the pulled pork on buns, with coleslaw, or as desired. Enjoy!

Pork shoulder

Brown sugar

Apple cider vinegar

Chicken broth

BBQ sauce

In a bowl, mix olive oil, minced garlic, grated ginger, red chili flakes, soy sauce, honey, lime juice, salt, and black pepper. Add the pork chops and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, preferably overnight.

Marinate the Pork Chops

Preheat your grill or skillet over medium-high heat. Remove the pork chops from the marinade and discard any leftover marinade. Cook the pork chops for about 6-7 minutes on each side, or until they reach an internal temperature of 145°F (63°C) and are nicely browned.

Cook the Pork Chops

Once cooked, let the pork chops rest for 5 minutes. Garnish with fresh cilantro before serving. Enjoy your spicy chop with your choice of side dishes.

Pork chops

Garlic cloves, minced

Fresh ginger, grated

Red chili flakes

Soy sauce

Honey

Lime juice

In a small bowl, mix together olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice.

Prepare the Marinade

Place the pork loin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it's well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Marinate the Pork

Preheat the Oven

Remove the pork from the marinade and place it in a roasting pan. Roast in the preheated oven for 25-30 minutes per pound, or until the internal temperature reaches 145°F (63°C).

Roast the Pork

Once cooked, remove the pork loin from the oven and let it rest for 10 minutes before slicing. Serve warm.

Rest and Serve

Olive Oil

Garlic Cloves

Fresh Rosemary

Black Pepper

Lemon Juice

In a large mixing bowl, combine the ground pork sausage, diced jalapeños, softened cream cheese, shredded sharp cheddar cheese, garlic powder, onion powder, black pepper, salt, and smoked paprika. Mix until all ingredients are well combined.

Using your hands, take a portion of the mixture and shape it into a sausage link or patty, depending on your preference. Make sure the sausage is compact.

Shape the Sausage

Heat a skillet over medium heat. Add the shaped sausages and cook for about 6-8 minutes on each side, or until they are browned and cooked through.

Once cooked, remove the sausages from the skillet and let them rest for a few minutes. Garnish with chopped fresh parsley before serving.

Jalapeños, diced

Sharp cheddar cheese, shredded

Smoked paprika

Fresh parsley, chopped (for garnish)

Soak the pork sausage casings in water for about an hour, then rinse thoroughly inside and out.

Prepare the Casings

In a large mixing bowl, combine ground pork, diced jalapeño peppers, minced garlic, smoked paprika, cumin, black pepper, salt, cayenne pepper, and chopped parsley. Mix thoroughly until well combined.

Mix the Ingredients

Using a sausage stuffer, carefully stuff the sausage mixture into the prepared casings, being careful not to overstuff. Tie off the ends of the sausages with kitchen twine.

Stuff the Sausages

Grill or pan-fry the sausages over medium heat until fully cooked, approximately 15-20 minutes, turning occasionally for even cooking.

Allow the sausages to rest for a few minutes before slicing or serving whole. Enjoy with your favorite dipping sauces.

Ground Pork

Jalapeño Peppers, diced

Garlic, minced

Smoked Paprika

Cayenne Pepper

Fresh Parsley, chopped

Pork Sausage Casings

In a large bowl, combine the ground pork, salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, and ground sage. Mix well until all ingredients are evenly distributed.

Mixing the Ingredients

Stir in the chopped fresh parsley and water to help bind the mixture together.

Adding Fresh Herbs

Using your hands, shape the mixture into equal-sized patties or links, depending on your preference.

Shaping the Sausages

Heat a skillet over medium-high heat. Cook the sausages for about 5-7 minutes on each side until they are browned and cooked through.

Cooking the Sausages

Serve the sausages hot as a main dish or in a sandwich.

Serving

Red pepper flakes

Ground sage

Water

Trim excess fat from the brisket and pat it dry with paper towels.

Prepare the Brisket

In a small bowl, mix together salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Rub the spice mixture all over the brisket.

Season the Meat

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

Sear the Brisket

In a bowl, mix apple cider vinegar, beef broth, liquid smoke, and Worcestershire sauce.

Prepare Cooking Liquid

Place the seared brisket in a slow cooker and pour the cooking liquid over the meat. Cover and cook on low for 8-10 hours or until the brisket is tender.

Slow Cook

Once cooked, remove the brisket from the slow cooker and let it rest for 20 minutes before slicing against the grain.

Rest and Slice

Beef Brisket

Garlic Powder

Onion Powder

Brown Sugar

Apple Cider Vinegar

Beef Broth

Liquid Smoke

Worcestershire Sauce

Preheat your oven to 150°C (300°F). Rinse the pork ribs under cold water and pat them dry with paper towels.

Prepare the Ribs

In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and paprika. Rub the spice mixture all over the ribs, ensuring they are evenly coated.

Season the Ribs

Place the seasoned ribs on a baking sheet lined with aluminum foil. Cover the ribs tightly with another piece of foil and bake in the preheated oven for 2.5 to 3 hours until tender.

Bake the Ribs

Remove the ribs from the oven and discard the top layer of foil. Brush a generous amount of BBQ sauce over the ribs.

Glaze with BBQ Sauce

Turn on the broiler and place the ribs back in the oven. Broil for about 5-10 minutes, or until the sauce is caramelized and bubbly.

Broil for Finish

Remove from the oven, let the ribs rest for a few minutes, then cut into portions and serve with extra BBQ sauce on the side.

Coors Light