Slow smoked corned brisket served on butter toasted dark rye with swiss cheese and a side of spicy sweet Russian mustard

Smoked Pastrami

Loaded Fries - Bacon Ranch

Topped with chicken tenders tossed in buffalo sauce, bleu cheese, red pepper and onion

Buffalo Mac

Corned beef brisket 'chop' cooked with sauerkraut, swiss cheese and our reuben sauce grilled on marbled rye

Original Beef Reuben

Wings tossed in our own fermented hot sauce, a trifecta of peppers: smoked chipotle, jalapeño & ghost peppers

Burn Notice!

Chili, queso, red onion, pickled jalapenos

Loaded Fries - Chili Cheese

Your choice of juicy pulled pork or grilled chicken breast layered with smoked ham, swiss, pickles, mustard and aioli, grilled on a ciabatta

Midnight Marauder

We are proud to serve Creekstone Farms Premium Black Angus Beef! Served slightly seasoned on a butter toasted bun

House Burger

Rinse the corned beef brisket under cold water to remove excess salt. Pat it dry with paper towels.

Prepare the Brisket

In a bowl, combine black peppercorns, coriander seeds, garlic powder, onion powder, and paprika. Grind the mixture using a spice grinder or mortar and pestle.

Make the Rub

Generously rub the spice mixture all over the brisket. Wrap the brisket in plastic wrap and refrigerate for at least 24 hours to allow the flavors to penetrate.

Rub the Brisket

Preheat your smoker to 225°F (107°C). Unwrap the brisket and place it in the smoker. Smoke for about 6-8 hours, or until the internal temperature reaches 190°F (88°C).

Smoke the Brisket

Once the brisket is done smoking, let it rest for 30 minutes. Meanwhile, melt the butter in a skillet over medium heat. Toast the dark rye bread slices in the skillet until golden brown on both sides.

Toast the Bread

Slice the smoked brisket thinly. Place a few slices on a piece of toasted rye bread, add a slice of Swiss cheese, and top with another piece of toasted bread.

Assemble the Sandwich

Serve the sandwiches hot with a dollop of spicy sweet Russian mustard on the side.

Serve

Corned beef brisket

Black peppercorns

Coriander seeds

Garlic powder

Onion powder

Paprika

Dark rye bread

Swiss cheese

Butter

Spicy sweet Russian mustard

Preheat your oven according to the instructions on the frozen French fries package. Spread the fries in a single layer on a baking sheet and bake until golden and crispy, usually about 20-25 minutes.

Cook the Fries

While the fries are baking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and let it drain on paper towels. Once cooled, crumble the bacon into small pieces.

Cook the Bacon

Once the fries are cooked, remove them from the oven and place them on a serving platter or keep them on the baking sheet. Sprinkle the shredded cheddar cheese evenly over the hot fries, followed by the crumbled bacon.

Assemble the Loaded Fries

Drizzle ranch dressing generously over the loaded fries. Season with salt and black pepper to taste.

Add Ranch Dressing

Top with chopped green onions for added freshness and flavor. Serve immediately while hot.

Garnish and Serve

Frozen French fries

Bacon

Cheddar cheese, shredded

Ranch dressing

Green onions, chopped

Salt

Black pepper

In a large pot, bring water to a boil. Add macaroni pasta and salt. Cook according to package instructions until al dente, then drain and set aside.

Cook the Pasta

In a skillet, heat olive oil over medium heat. Add chicken tenders and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from heat and toss in buffalo sauce.

Prepare the Chicken

In the same skillet, add diced red bell pepper and red onion. Sauté for 3-4 minutes until softened.

Sauté Vegetables

In a large mixing bowl, combine cooked macaroni, sautéed vegetables, and buffalo chicken. Mix well.

Combine Ingredients

Transfer the mixture to a serving dish. Top with bleu cheese crumbles and additional buffalo sauce if desired. Serve warm.

Macaroni pasta

Chicken tenders

Buffalo sauce

Bleu cheese crumbles

Red bell pepper

Red onion

Olive oil

Water

Slice the corned beef brisket into thin slices and set aside.

Prepare the Corned Beef

Butter one side of each slice of marbled rye bread.

On the unbuttered side of two slices of rye bread, layer the corned beef, sauerkraut, Swiss cheese, and 2 tablespoons of Reuben sauce. Top with the other two slices of bread, buttered side out.

Heat a skillet over medium heat. Place the assembled sandwiches in the skillet and grill until the bread is golden brown and the cheese melts, about 3-4 minutes per side.

Grill the Sandwich

Remove the sandwiches from the skillet and cut in half. Serve immediately with extra Reuben sauce on the side if desired.

Sauerkraut

Marbled rye bread

Reuben sauce

In a blender, combine smoked chipotle peppers, jalapeño peppers, ghost pepper, garlic cloves, vinegar, sugar, and salt. Blend until smooth. Pour the mixture into a jar and seal tightly. Let it ferment in a cool, dark place for at least 1 week.

Prepare the Hot Sauce

Preheat your oven to 400°F (200°C). In a bowl, toss the chicken wings with olive oil, salt, and black pepper. Spread the wings out on a baking sheet lined with parchment paper. Bake for 40-45 minutes or until crispy and cooked through.

Cook the Wings

Once the wings are cooked, remove them from the oven and toss them in the fermented hot sauce until fully coated. Serve immediately.

Toss the Wings

Chicken Wings

Olive Oil

Black Pepper

Preheat the oven according to the instructions on the frozen French fries package. Spread the fries in a single layer on a baking sheet. Drizzle with olive oil, and season with salt and black pepper.

Prepare the fries

Bake the fries according to package instructions until they are golden brown and crispy, usually about 20-25 minutes.

Bake the fries

While the fries are baking, heat the chili in a saucepan over medium heat until warmed through. If using homemade chili, ensure it is heated thoroughly.

Prepare the toppings

Once the fries are cooked, remove them from the oven. Immediately drizzle the queso cheese sauce over the hot fries, then spoon the warm chili over the top. Add diced red onion and sliced pickled jalapenos. Finally, sprinkle shredded cheddar cheese on top.

Assemble the loaded fries

Return the loaded fries to the oven for an additional 5 minutes, just until the cheese is melted. Serve hot and enjoy!

Chili (canned or homemade)

Queso cheese sauce

Red onion, diced

Pickled jalapenos, sliced

Shredded cheddar cheese

If using pulled pork, ensure it is reheated and tender. If using grilled chicken, grill the chicken breast until fully cooked and slice it.

Prepare the Protein

Take the ciabatta rolls and spread a layer of aioli on the inside of both halves. Layer the sliced grilled chicken or pulled pork, followed by the smoked ham, Swiss cheese, and pickles.

Spread mustard on the top half of the ciabatta roll.

Add Mustard

Heat olive oil in a pan over medium heat. Place the assembled sandwich in the pan and grill for about 3-4 minutes on each side until the bread is crispy and the cheese is melted.

Remove the sandwich from the pan, let it cool slightly, then slice in half and serve warm.

Pulled pork or grilled chicken breast

Smoked ham

Pickles

Mustard

Aioli

Ciabatta bread

In a mixing bowl, combine the ground Black Angus beef with salt and black pepper. Mix gently to combine without overworking the meat. Form the mixture into 4 equal-sized patties.

Prepare the Beef Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side. Flip and cook for another 3-4 minutes for medium-rare, or until the desired doneness is reached.

Cook the Patties

While the patties are cooking, heat the butter in a small pan over medium heat. Add the burger buns, cut side down, and toast until golden brown.

Toast the Buns

Place each patty on the bottom half of the toasted bun. Add any additional toppings if desired (such as lettuce, tomato, onion, cheese, etc.), and cover with the top half of the bun.