Extra Sauce

Add Cheese

Chicken Salad

Entree Salad

Side Salad

Hush Puppies

French Fries

Fried Pickle Chips

Onion Rings

Sweet Potato Fries

MAC & CHEESE

CHICKEN LEG QUARTERS

Full Slab Dinner

SMOKED TURKEY

BEEF POLISH SAUSAGE

SLICED BRISKET

Half Slab Dinner

3 Bones

2 Bones

1 Bone

Half Slab

Choice of Pulled Pork OR Chicken Leg Quarters.

THREE RIBS +1 MEAT

Our most popular plate! 3 bones plus tender and smokey burnt ends.

THREE RIBS + BURNT ENDS

PORK

In a medium-sized saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes or until the onion becomes translucent and the garlic is fragrant.

Sauté Aromatics

Pour in the tomato sauce and stir well to combine with the sautéed onion and garlic. Bring the mixture to a gentle simmer.

Add Tomato Sauce

Add the brown sugar, dried oregano, and dried basil to the tomato sauce mixture. Stir well to incorporate all the flavors. Season with salt and black pepper to taste.

Incorporate Seasonings

If you prefer a bit of heat, sprinkle in the red pepper flakes and stir to combine.

Optional Heat

Allow the sauce to simmer on low heat for about 15-20 minutes, stirring occasionally. This will help the flavors meld together.

Let It Simmer

If using, stir in the chopped fresh basil just before serving for a burst of freshness.

Add Fresh Basil

Tomato Sauce

Olive Oil

Garlic, minced

Onion, finely chopped

Brown Sugar

Dried Oregano

Dried Basil

Salt

Black Pepper

Red Pepper Flakes

Fresh Basil, chopped

Collect all the selected cheeses: cheddar, mozzarella, parmesan, and cream cheese. Measure out the quantities as specified.

Gather Ingredients

In a mixing bowl, combine the 2 cups of shredded cheddar cheese, 1 cup of shredded mozzarella cheese, 0.5 cup of grated parmesan cheese, and 0.5 cup of softened cream cheese.

Prepare Cheese Mixture

Add 0.5 tsp of salt, 0.25 tsp of black pepper, and 0.5 tsp of garlic powder to the cheese mixture. Stir well until all ingredients are evenly combined.

Season the Mixture

Transfer the cheese mixture to a saucepan and heat over low to medium heat, stirring occasionally until the cheese is melted and creamy.

Melt the Cheese

Once melted, remove from the heat and serve the cheese mixture warm as a dip or topping.

Serve

Cheddar cheese

Mozzarella cheese

Parmesan cheese

Cream cheese

Black pepper

Garlic powder

If not already done, cook the chicken breast by boiling, grilling, or baking until fully cooked and no longer pink inside. Allow it to cool before shredding or chopping into bite-sized pieces.

Prepare the Chicken

Wash and chop the celery into small pieces. Rinse the red grapes and cut them in half, removing any seeds if necessary.

Chop Vegetables and Fruits

In a large mixing bowl, combine mayonnaise, Greek yogurt, lemon juice, salt, and black pepper. Whisk together until well blended.

Mix Dressing

Add the shredded chicken, chopped celery, and halved grapes to the dressing mixture in the bowl. If using, also add the chopped walnuts, dried cranberries, and fresh dill.

Combine Ingredients

Gently fold all the ingredients together until they are evenly coated with the dressing. Be careful not to crush the grapes.

Mix Well

Cover the bowl with plastic wrap or a lid and refrigerate the chicken salad for at least 30 minutes to let the flavors meld. Serve chilled on a bed of greens, in a sandwich, or in a wrap.

Chill and Serve

Cooked chicken breast

Celery

Red grapes

Mayonnaise

Greek yogurt

Lemon juice

Chopped walnuts

Dried cranberries

Fresh dill

In a large bowl, combine the mixed greens, halved cherry tomatoes, and diced cucumber.

Prepare the Salad Base

Thinly slice the red onion and add it to the salad. Cut the avocado in half, remove the pit, scoop out the flesh, and dice it before adding to the salad.

Add Onions and Avocado

Grill the chicken breasts over medium heat for about 6-7 minutes on each side or until fully cooked. Remove from grill and let it rest for a few minutes before slicing into strips.

Cook the Chicken

Crumble the feta cheese over the salad and add the grilled chicken strips.

Add Feta Cheese

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.

Mix the Dressing

Pour the dressing over the salad and toss gently to combine all ingredients evenly.

Dress the Salad

Mixed Greens

Cherry Tomatoes

Cucumber

Red Onion

Avocado

Grilled Chicken Breast

Feta Cheese

Balsamic Vinegar

Honey

Wash the mixed salad greens thoroughly under cold water and spin dry using a salad spinner or pat dry with a paper towel.

Prepare the Vegetables

Slice the cherry tomatoes in half and set aside.

Cut the Cherry Tomatoes

Peel the cucumber (if desired) and slice it into thin rounds or half-moons. Set aside.

Slice the Cucumber

Peel the red onion and slice it thinly. Rinse under water to reduce the sharpness, then set aside.

Chop the Red Onion

Peel the carrots and grate them using a box grater or food processor. Set aside.

Grate the Carrots

In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and grated carrots.

Mix the Salad

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Prepare the Dressing

Drizzle the dressing over the salad mixture and toss gently to combine, ensuring all ingredients are coated.

If using, crumble the feta cheese on top of the salad before serving.

Serve the salad immediately as a side dish, or refrigerate for up to 30 minutes before serving for a chilled effect.

Mixed salad greens

Cherry tomatoes

Red onion

Carrots

Olive oil

Balsamic vinegar

Feta cheese (optional)

In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk together until well mixed.

Combine Dry Ingredients

In a separate bowl, whisk together the buttermilk, egg, and finely chopped onion until they are well combined.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. The batter should be thick and slightly lumpy.

Combine Mixtures

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 365°F (185°C).

Heat the Oil

Using a tablespoon or a small ice cream scoop, carefully drop spoonfuls of batter into the hot oil, making sure not to overcrowd the pot. Fry in batches until golden brown, about 3-4 minutes per side.

Fry the Hush Puppies

Once cooked, remove the hush puppies with a slotted spoon and drain them on paper towels. Serve warm with your favorite dipping sauce.

Drain and Serve

Cornmeal

All-purpose flour

Baking powder

Sugar

Buttermilk

Vegetable oil

Begin by peeling the Russet potatoes. Cut them into uniform sticks, approximately 1/4 inch thick to ensure even cooking.

Peel and Cut Potatoes

Place the cut potato sticks in a large bowl of cold water. Soak for at least 30 minutes to remove excess starch, which helps make the fries crispier.

Soak Potatoes

In a large, deep pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to check the temperature accurately.

Heat Oil

After soaking, drain the potatoes and pat them dry with paper towels. Ensure they are as dry as possible to prevent oil splatter.

Dry Potatoes

Carefully add the dried potato sticks to the hot oil in batches. Fry for about 4-5 minutes until they are pale and slightly soft but not browned. Remove and drain on paper towels.

Fry Potatoes (First Fry)

Increase the oil temperature to 375°F (190°C) for the second fry.

Heat Oil Again

Return the partially fried potato sticks to the hot oil in batches. Fry for another 2-3 minutes until they are golden brown and crispy. Remove and drain on paper towels.

Fry Potatoes (Second Fry)

While the fries are still hot, sprinkle them with salt, pepper, and any optional seasonings like garlic powder, paprika, or Parmesan cheese. Toss to coat evenly.

Season Fries

Russet Potatoes

Vegetable Oil

Pepper

Garlic Powder

Paprika

Parmesan Cheese

Drain the sliced dill pickles thoroughly and pat them dry with paper towels to remove excess moisture.

Drain and Pat Pickles

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.

Prepare the Batter

Gradually add the cold water to the dry ingredients, whisking until a smooth batter forms. The consistency should be similar to pancake batter.

Add Water

In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Dip each pickle slice into the batter, ensuring it is fully coated. Allow any excess batter to drip off.

Coat the Pickles

Carefully place the battered pickles into the hot oil, frying them in batches to avoid overcrowding. Fry until they are golden brown, about 2-3 minutes per side.

Fry the Pickles

Using a slotted spoon, remove the fried pickles from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

Sliced dill pickles

Cornstarch

Onion powder

Cayenne pepper

Cold water

Peel the onions and slice them into 1/4 inch thick rings. Separate the rings and set aside.

Prepare the Onions

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Whisk together until well combined.

Mix the Batter

Slowly add the cold sparkling water to the dry ingredients, whisking until you have a smooth batter. The batter should be thick enough to coat the onion rings.

Add Sparkling Water

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Dip each onion ring into the batter, ensuring it is fully coated. Allow any excess batter to drip off.

Coat the Onion Rings

Carefully place the coated onion rings into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.

Fry the Onion Rings

Using a slotted spoon, remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Extra Sauce

Add Cheese

Chicken Salad

Entree Salad

Side Salad

Hush Puppies

French Fries

Fried Pickle Chips

Onion Rings

Sweet Potato Fries

Mac & Cheese

Chicken Leg Quarters

Full Slab Dinner

Smoked Turkey

Beef Polish Sausage

Sliced Brisket

Half Slab Dinner

3 Bones

2 Bones

1 Bone

Half Slab

Three Ribs +1 Meat

Three Ribs + Burnt Ends

Pork