Delicious banana pudding made right here at Sassy's using Granny's recipe.

Granny's Homemade Banana Pudding

Loaded Baked Potato Casserole

Apple or Peach Cobbler

Red Arkansas House Ribs

4 Ribs

BBQ Smoked Chicken

Sassy's LA Style Smoked Chicken

Smoked Sliced Turkey

Sassy's Suga Rubbed Ribs

Authentic Arkansas BBQ Ribs

Suga Rubbed Chicken

Sassy's Smoked Chicken

Sassy's BBQ Ribs

Big Ol' Cookie

Granny's Banana Pudding

Sassy's BBQ Sauce

Pickles

Serves around 10. May choose two dressings: Ranch, Italian, 1000 Island, Bleu Cheese, or Balsamic Vinaigrette.

Pan of House Salad

Smoked Sliced Sausage

Smoked Sliced Chicken

Smoked Sliced Brisket

Two and a half pounds of pulled pork or chicken, full rack of ribs, eighteen wings, 2 pints of Sassy's BBQ Sauce, a pint of pickles, a quart each of our famous baked beans.

The Whole Family Pack

Smoked Pulled Pork

Full rack of baby back ribs served with a pound of Sassy's Pulled Pork, a pint of Sassy's BBQ Sauce, a pint of Sassy Slaw & 4 buns.

Full Rack of Ribs & Pig Pack

In a medium saucepan, combine the milk, granulated sugar, cornstarch, and salt. Whisk together until smooth and well combined.

Make the Pudding Base

Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble. This should take about 10-15 minutes.

Cook the Pudding

Once thickened, remove the saucepan from heat. Stir in the vanilla extract and butter until fully melted and incorporated.

Add Flavoring

Transfer the pudding to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and allow it to cool for at least 30 minutes.

Cool the Pudding

While the pudding cools, slice the ripe bananas into thin rounds.

Prepare the Bananas

In a large trifle dish or individual cups, start layering by placing a layer of vanilla wafers at the bottom, followed by a layer of sliced bananas, and then a layer of the cooled pudding. Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.

Layer the Ingredients

Top the final layer of pudding with whipped cream, smoothing it out evenly.

Add Whipped Cream

Cover the dessert with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Serve chilled and enjoy!

Chill and Serve

Milk

Granulated Sugar

Cornstarch

Salt

Vanilla Extract

Butter

Ripe Bananas

Vanilla Wafers

Whipped Cream

Preheat your oven to 400°F (200°C). Wash and peel the russet potatoes. Cut them into small cubes and place them in a large pot.

Prepare the Potatoes

Cover the potatoes with water and add a pinch of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside.

Boil the Potatoes

In a large mixing bowl, combine the sour cream, cream cheese, and 2 cups of cheddar cheese. Mix until smooth and creamy.

Mix the Base Ingredients

Add the drained potatoes to the cheese mixture. Gently fold them in until all the potatoes are coated evenly. Chop the green onions and add them to the mixture, reserving some for garnishing.

Incorporate Potatoes

Spoon the potato mixture into a greased 9x13 inch baking dish, spreading it evenly.

Transfer to Baking Dish

Sprinkle the cooked and crumbled bacon over the top of the potato mixture. Then, add an additional cup of cheddar cheese on top. Finally, sprinkle paprika, salt, and black pepper to taste.

Add Toppings

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

Bake the Casserole

Once baked, remove from the oven and let cool for a few minutes. Garnish with the reserved green onions before serving.

Garnish and Serve

Russet potatoes

Sour cream

Cream cheese

Cheddar cheese

Green onions

Bacon (cooked and crumbled)

Additional cheddar cheese

Paprika

Black pepper

If using apples, peel, core, and slice them into thin wedges. If using peaches, peel and slice them into thin wedges. Place the fruit in a large mixing bowl.

Prepare the Fruit

Add granulated sugar, brown sugar, ground cinnamon, lemon juice, and cornstarch to the bowl with fruits. Toss gently until the fruit is evenly coated. Set aside to let the juices mix.

Mix the Filling

In a separate mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Combine Dry Ingredients

Pour in the milk and melted butter into the dry mixture. Stir until just combined, being careful not to overmix.

Add Wet Ingredients

Preheat the Oven

Spread the fruit filling evenly in the bottom of a greased 9x13 inch baking pan. Spoon the topping mixture over the fruit, spreading it evenly.

Layer the Cobbler

Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and the fruit is bubbling around the edges.

Bake the Cobbler

Let the cobbler cool slightly before serving. Top with vanilla ice cream or whipped cream if desired.

Serve Warm

apples or peaches

granulated sugar

brown sugar

ground cinnamon

lemon juice

cornstarch

all-purpose flour

baking powder

salt

milk

unsalted butter, melted

vanilla ice cream

whipped cream

Remove the membrane from the back of the ribs for better flavor absorption. Pat the ribs dry with paper towels.

Prepare the Ribs

In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Rub this mixture all over the ribs, ensuring an even coating.

Season the Ribs

Wrap the seasoned ribs tightly in aluminum foil, placing them on a baking sheet.

Wrap the Ribs

Bake in the preheated oven for about 2.5 to 3 hours, until the ribs are tender.

Bake the Ribs

In a medium saucepan over medium heat, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, liquid smoke, salt, and black pepper.

Prepare the Sauce

Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally, until it thickens slightly.

Simmer the Sauce

Remove the ribs from the oven and carefully unwrap them. Brush a generous amount of BBQ sauce over the ribs.

Apply the Sauce

Increase the oven temperature to broil. Place the ribs back in the oven for another 5-10 minutes, until the sauce caramelizes.

Broil the Ribs

Remove the ribs from the oven and let them rest for a few minutes before slicing and serving with remaining BBQ sauce.

Serve

Pork ribs

Olive oil

Garlic powder

Onion powder

Cayenne pepper

Ketchup

Brown sugar

Apple cider vinegar

Worcestershire sauce

Mustard

Liquid smoke

Remove the membrane from the back of the pork ribs for better flavor absorption. Pat the ribs dry with paper towels.

In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until well combined.

Make the Dry Rub

Generously coat both sides of the ribs with the dry rub. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Apply the Dry Rub

Preheat your grill to a low temperature (around 225°F or 107°C) for indirect grilling.

Preheat the Grill

Place the ribs on the grill bone-side down. Cook for about 3 hours, maintaining a consistent temperature. The meat should become tender and the edges should slightly caramelize.

Cook the Ribs

In a saucepan, combine ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, mustard, smoked paprika, salt, and black pepper. Cook over low heat while stirring until well combined and heated through.

Prepare the BBQ Sauce

During the last 30 minutes of cooking, baste the ribs with the BBQ sauce every 10 minutes for a flavorful glaze.

Glaze the Ribs

Once cooked, remove the ribs from the grill and let them rest for 10 minutes. Slice between the bones and serve with remaining BBQ sauce on the side.

Slice and Serve

Pork Ribs

Brown Sugar

Garlic Powder

Onion Powder

Black Pepper

Cayenne Pepper

Apple Cider Vinegar

Worcestershire Sauce

Smoked Paprika

In a large bowl, combine olive oil, apple cider vinegar, minced garlic, honey, Dijon mustard, Worcestershire sauce, smoked paprika, cayenne pepper, salt, and black pepper. Whisk until well blended.

Prepare the Marinade

Place the cleaned whole chicken in a large resealable bag or container. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag and refrigerate for at least 4 hours, preferably overnight.

Marinate the Chicken

Preheat your smoker to 225°F (107°C). Soak the apple wood chips in water for about 30 minutes, then drain them.

Prepare the Smoker

Remove the chicken from the marinade and let excess marinade drip off. Place the chicken on the smoker grate, breast side up. Add the soaked apple wood chips to the smoker box or directly on the coals. Smoke the chicken for about 3-4 hours, or until the internal temperature reaches 165°F (74°C).

Smoke the Chicken

In a saucepan over medium heat, combine ketchup, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir to combine and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.

During the last 30 minutes of smoking, brush the BBQ sauce over the chicken. Allow it to caramelize slightly before removing the chicken from the smoker.

Glaze the Chicken

Once the chicken is fully cooked, remove it from the smoker and let it rest for 10-15 minutes. Cut into serving pieces and serve with additional BBQ sauce on the side.

Rest and Serve

olive oil

apple cider vinegar

garlic cloves, minced

honey

Dijon mustard

smoked paprika

cayenne pepper

black pepper

whole chicken, cleaned

apple wood chips (for smoking)

ketchup

garlic powder

onion powder

In a large mixing bowl, combine olive oil, soy sauce, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, salt, cayenne pepper, lemon juice, and Dijon mustard. Whisk until the sugar is dissolved and the mixture is well combined.

Place the whole chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

Soak the wood chips in water for at least 30 minutes before smoking. This will help them create more smoke and flavor.

Preheat your smoker to 225°F (107°C). Place the soaked wood chips into the smoker box. Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the smoker grate, breast side up. Smoke for about 4-5 hours, or until the internal temperature reaches 165°F (74°C).

Once the chicken is cooked, remove it from the smoker and let it rest for 15-20 minutes before carving. This allows the juices to redistribute. Serve with your favorite sides.

Whole Chicken (about 4-5 lbs)

Olive Oil

Soy Sauce

Lemon Juice

Dijon Mustard

Wood Chips (Hickory or Apple)

Rinse the turkey breast under cold water and pat dry with paper towels. Trim any excess fat.

Prepare the Turkey

In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt to form a marinade.

Make the Marinade

Rub the marinade all over the turkey breast, ensuring it is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

Granny's Homemade Banana Pudding

Loaded Baked Potato Casserole

Apple Or Peach Cobbler

Red Arkansas House Ribs

4 Ribs

Bbq Smoked Chicken

Sassy's La Style Smoked Chicken