Some of our favorites include pulled pork, Cowboy steaks, brisket, burnt ends, and Nashville hot chicken.

Nashville Hot Chicken

Burnt Ends

Pulled Pork

Cowboy Steaks

We have some home made southern desserts including Banana Pudding and Chocolate Bread Pudding.

Banana Pudding

Brisket

Chocolate Bread Pudding

In a large bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 4 hours or overnight.

Marinate the Chicken

In a separate bowl, mix the flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.

Prepare the Spice Mix

Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Set aside on a wire rack.

Dredge the Chicken

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

Heat the Oil

Carefully add the chicken pieces to the hot oil in batches, frying until golden brown and cooked through, about 12-15 minutes per batch. Remove and drain on paper towels.

Fry the Chicken

In a small bowl, combine hot sauce, honey, and a pinch of cayenne pepper. Mix well.

Make the Spicy Oil

Brush or drizzle the spicy oil over the fried chicken, ensuring an even coating.

Coat the Chicken

Serve the Nashville Hot Chicken on white bread with pickles on the side.

Serve

chicken pieces (legs, thighs, or breasts)

buttermilk

all-purpose flour

cayenne pepper

paprika

garlic powder

onion powder

salt

black pepper

vegetable oil (for frying)

hot sauce

honey

pickles (for serving)

white bread (for serving)

Trim the brisket point of excess fat and season it with salt, black pepper, garlic powder, onion powder, and smoked paprika. Let it sit for at least 30 minutes to absorb the flavors.

Prepare the Brisket

Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and cook for about 6-8 hours, until it reaches an internal temperature of 190°F (88°C).

Smoke the Brisket

Remove the brisket from the smoker and let it rest for at least 30 minutes, then chop it into 1-inch cubes.

Rest the Brisket

In a bowl, mix the BBQ sauce, brown sugar, apple cider vinegar, and honey until well combined.

Prepare the Sauce

Place the chopped brisket cubes into a baking dish and pour the sauce mixture over them. Toss to coat evenly.

Glaze the Burnt Ends

Cover the baking dish with foil and bake in a preheated oven at 300°F (150°C) for 1 hour. Remove the foil and bake for an additional 30 minutes until caramelized.

Bake the Burnt Ends

Remove from the oven, let cool slightly, and serve warm. Enjoy your delicious burnt ends!

Brisket point

Salt

Black pepper

Garlic powder

Onion powder

Smoked paprika

BBQ sauce

Brown sugar

Apple cider vinegar

Honey

In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the spice rub.

Prepare the Rub

Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight in the refrigerator for best results.

Season the Pork

Preheat your slow cooker or smoker to 225°F (107°C). Place the seasoned pork shoulder in the cooker or smoker.

Cook the Pork

Pour the apple cider vinegar and water over the pork shoulder to keep it moist during cooking.

Add Liquid

Cook the pork for about 8-10 hours in a slow cooker or 6-8 hours if using a smoker, until the meat is tender and easily shreds with a fork.

Slow Cook

Once cooked, remove the pork from the cooker/smoker and let it rest for 20 minutes. Use two forks to shred the pork into bite-sized pieces.

Shred the Pork

Mix in your favorite barbecue sauce with the shredded pork, adjusting to taste. Serve warm on buns or with your favorite sides.

Add Barbecue Sauce

Pork shoulder (Boston butt)

Paprika

Cayenne pepper

Barbecue sauce

Water

Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes before cooking.

Prepare the Steaks

Rub the steaks with olive oil, then season generously with garlic powder, onion powder, smoked paprika, salt, and black pepper on both sides.

Season the Steaks

Preheat your grill to high heat, around 450-500°F (232-260°C).

Preheat the Grill

Place the steaks on the hot grill and sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Grill the Steaks

In the last minute of cooking, add butter and chopped rosemary on top of the steaks to melt and infuse.

Add Butter and Rosemary

Remove the steaks from the grill and let them rest for 5-10 minutes before slicing to allow the juices to redistribute.

Rest the Steaks

Slice the steaks against the grain and serve with your favorite sides.

Bone-in ribeye steak

Olive oil

Fresh rosemary, chopped

Butter

In a medium saucepan, combine the whole milk, granulated sugar, cornstarch, and salt. Whisk until smooth and bring to a gentle boil over medium heat, stirring constantly.

Prepare the Pudding

Once the mixture starts to thicken and bubble, reduce the heat to low. Stir in the butter and vanilla extract until fully incorporated. Remove from heat and let cool for about 10 minutes.

Thicken the Mixture

In a trifle dish or a large bowl, layer the vanilla wafers, sliced ripe bananas, and the pudding mixture. Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.

Assemble the Banana Pudding

In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the top layer of pudding.

Whip the Cream

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Serve chilled, garnished with additional banana slices or vanilla wafers if desired.

Chill and Serve

vanilla wafers

ripe bananas

whole milk

granulated sugar

cornstarch

butter

vanilla extract

heavy cream

powdered sugar

Preheat your smoker or oven to 225°F (107°C). Trim excess fat from the brisket.

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

Make the Rub

Place the brisket in the smoker or oven. Cook for about 1 hour per pound, or until the internal temperature reaches 195°F (90°C).

Smoke or Roast the Brisket

During cooking, spritz the brisket with a mixture of beef broth and apple cider vinegar every hour.

Add Moisture

Once cooked, remove the brisket from heat and let it rest for at least 30 minutes before slicing.

Slice the brisket against the grain and serve with barbecue sauce on the side.

beef brisket

smoked paprika

brown sugar

beef broth

apple cider vinegar

barbecue sauce

Preheat your oven to 350°F (175°C). Cut the day-old bread into cubes and place them in a large mixing bowl.

Prepare the Bread

In a saucepan, combine the whole milk, heavy cream, granulated sugar, cocoa powder, and dark chocolate. Heat over medium heat, stirring until the chocolate melts and the mixture is smooth.

Make the Chocolate Mixture

In a separate bowl, whisk together the eggs, vanilla extract, and salt. Slowly add the warm chocolate mixture to the egg mixture while whisking continuously to temper the eggs. Pour this mixture over the cubed bread and gently stir to combine.

Combine Ingredients

Pour the bread mixture into a greased baking dish. Bake for 35-40 minutes or until the top is set and a toothpick inserted in the center comes out clean.

Bake the Pudding

Let the pudding cool slightly before serving. Dust with powdered sugar if desired.