Tender pulled pork served on soft slider buns.

Pulled Pork Sliders

Refreshing cocktail made with rum, mint, and lime.

Mojito

Juicy grilled chicken served with seasonal vegetables.

Grilled Chicken

Smoked brisket with our signature BBQ sauce.

BBQ Brisket

Margarita

Brisket Plate

Tortilla chips topped with brisket, cheese, and jalapeños.

Brisket Nachos

Homemade bread pudding with a bourbon sauce.

Bread Pudding

Rich and moist chocolate cake with chocolate icing.

Chocolate Cake

Slow-cooked pulled pork served on a bun with coleslaw.

Pulled Pork Sandwich

Brisket, cheese, and jalapeños rolled in an egg roll wrapper and fried.

Brisket Egg Rolls

Dill pickle chips, hand-battered and fried.

Fried Pickles

In a large skillet, heat the olive oil over medium-high heat. Season the pork shoulder with salt, black pepper, smoked paprika, and cumin. Sear the pork on all sides until browned, about 2-3 minutes per side.

Sear the Pork

While the pork is searing, thinly slice the yellow onion and mince the garlic cloves.

Prepare the Onion and Garlic

Transfer the seared pork to a slow cooker. Add the sliced onion, minced garlic, apple cider vinegar, and barbecue sauce. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.

Slow Cook the Pork

Once cooked, remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces. Mix the shredded pork with the remaining sauce in the slow cooker.

Shred the Pork

Lightly toast the slider buns in an oven or a toaster until golden brown.

Prepare the Buns

Place a generous portion of the pulled pork on the bottom half of each slider bun. If desired, add a scoop of coleslaw on top of the pork. Place the top half of the bun on each slider.

Assemble the Sliders

pork shoulder

yellow onion

garlic cloves

barbecue sauce

smoked paprika

cumin

salt

black pepper

olive oil

apple cider vinegar

slider buns

coleslaw (optional)

In a sturdy glass, add the fresh mint leaves and the lime wedge. Use a muddler or the back of a spoon to gently press the mint and lime together to release their juices and essential oils. Be careful not to shred the mint leaves too much as it can make the drink taste bitter.

Muddle the Mint

Add the white rum, fresh lime juice, and simple syrup to the glass with the muddled mint and lime. Fill the glass with ice cubes.

Mix the Cocktail Base

Top off the glass with club soda. Stir gently to combine all the ingredients without disturbing the mint leaves too much.

Add Club Soda

Garnish the drink with a few extra mint leaves on top and serve with a straw if desired. Enjoy your refreshing Mojito!

Garnish and Serve

White Rum

Fresh Lime Juice

Simple Syrup

Fresh Mint Leaves

Lime Wedge

Club Soda

In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

Prepare the Marinade

Add the chicken breasts to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F to 400°F).

Preheat the Grill

Remove the chicken from the marinade and discard the marinade. Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

Rest the Chicken

In a large bowl, combine the sliced zucchini, sliced red bell pepper, and trimmed asparagus. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss until the vegetables are well coated.

Prepare the Vegetables

Place the vegetables on the grill in a grill basket or directly on the grates. Grill for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.

Grill the Vegetables

Slice the grilled chicken and serve alongside the grilled seasonal vegetables. Enjoy your juicy grilled chicken!

Plate the Dish

Boneless, skinless chicken breasts

Olive oil

Lemon juice

Garlic, minced

Dried oregano

Salt

Black pepper

Zucchini, sliced

Red bell pepper, sliced

Asparagus, trimmed

In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and mustard powder. Rub the seasoning mixture all over the brisket, ensuring it is evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Season the Brisket

Preheat your smoker to 225°F (107°C). Use your choice of wood chips (such as hickory or oak) for a smoky flavor.

Prepare the Smoker

Place the brisket in the smoker, fat side up. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C). This may take around 8-10 hours for a 5 lb brisket.

Smoke the Brisket

In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir to combine and bring to a simmer over medium heat.

Make the BBQ Sauce

Once the sauce reaches a simmer, reduce the heat to low and let it cook for about 20 minutes, stirring occasionally. This will help the flavors meld together.

Simmer the Sauce

Once the brisket has reached the desired temperature, remove it from the smoker and let it rest for at least 30 minutes. Slice the brisket against the grain into thin slices. Serve with the BBQ sauce on the side or drizzle it over the sliced brisket.

Slice and Serve

Beef brisket

Paprika

Garlic powder

Onion powder

Brown sugar

Mustard powder

Ketchup

Apple cider vinegar

Worcestershire sauce

Smoked paprika

Cayenne pepper

Run a lime wedge around the rim of a glass to moisten it.

Prepare the Glass

Dip the rim of the glass into salt until fully coated. Set aside.

Salt the Rim

In a shaker filled with ice, combine the tequila, triple sec, and fresh lime juice.

Combine Ingredients

Shake well for about 15 seconds until thoroughly mixed and chilled.

Shake the Mixture

Strain the mixture into the prepared glass filled with ice.

Pour the Margarita

Garnish with a lime wedge on the rim of the glass.

Garnish

Tequila

Triple Sec

Preheat your oven to 300°F (150°C). Rinse the beef brisket under cold water and pat it dry with paper towels.

Prepare the Brisket

In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mixture all over the brisket, ensuring it's evenly coated.

Place the brisket in a roasting pan and pour the beef broth around it. Cover the pan tightly with aluminum foil. Bake in the preheated oven for about 4-5 hours, or until the brisket is fork-tender.

Cook the Brisket

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

Rest the Brisket

While the brisket is cooking, wash the collard greens thoroughly and remove the stems. Roughly chop the leaves.

Prepare Collard Greens

In a large pot, melt the butter over medium heat. Add the collard greens, salt, and black pepper. Cover and cook for about 30 minutes, stirring occasionally, until the greens are tender.

Cook Collard Greens

Prepare cornbread according to the recipe or package instructions. Bake until golden brown and set aside to cool.

Prepare Cornbread

beef brisket

garlic powder

onion powder

beef broth

cornbread

collard greens

butter

If you haven't already, cook the brisket until tender, then shred it into bite-sized pieces. Mix with barbecue sauce in a bowl to coat evenly.

Spread the tortilla chips evenly on a large baking sheet or oven-safe platter.

Layer the Tortilla Chips

Evenly distribute the shredded brisket over the tortilla chips, ensuring each chip gets a good amount.

Add Brisket

Combine shredded cheddar and Monterey Jack cheese, then sprinkle generously over the brisket and chips.

Sprinkle Cheese

Distribute sliced jalapeños on top of the cheese for added flavor and heat.

Add Jalapeños

Preheat the oven to 180°C (350°F). Bake the nachos for about 10-15 minutes, or until the cheese is melted and bubbly.

Bake the Nachos

Remove from the oven and garnish with chopped fresh cilantro and dollops of sour cream before serving.

Add Final Touches

Tortilla Chips

Cooked Brisket

Barbecue Sauce

Shredded Cheddar Cheese

Shredded Monterey Jack Cheese

Jalapeños (sliced)

Fresh Cilantro (chopped)

Sour Cream

Preheat the Oven

Cut the day-old bread into cubes and place them in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.

Mix Wet Ingredients

Pour the wet mixture over the bread cubes and gently fold until the bread is well coated. If using, fold in the raisins.

Combine Mixtures

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

Transfer to Baking Dish

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Bake

Remove from the oven and let it cool for about 15 minutes before serving.

Cool

In a medium saucepan over medium heat, melt the unsalted butter.

Melt the Butter

Once melted, add the brown sugar and stir until dissolved.

Add Brown Sugar

Slowly pour in the heavy cream while continuously stirring until the sauce is smooth.

Incorporate Heavy Cream

Remove from heat and stir in the bourbon and vanilla extract until well combined.

Add Bourbon and Vanilla

Drizzle the bourbon sauce over the warm bread pudding before serving.

Serve

day-old bread

whole milk

granulated sugar

eggs

vanilla extract

ground cinnamon

ground nutmeg

raisins (optional)

unsalted butter

brown sugar

heavy cream

bourbon

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.