All Natural Smoked Half Chicken

Green Chile Brisket

Housemade Sausage

8 Pounds of Meat, 20 Pieces of Corn Bread plus 5 Quarts of Sides, Feeds 20 people

Big House Pack

BBQ Sauce

Smoked Brisket

2 Racks Baby Backs, 6 Pieces of Corn Bread plus 3 Pints of Sides, Feeds 5-6 people

Rib Pack

Calabacitas

Butternut Squash Puree

The Ranch House Salad

Ranch House Salsa

1 Pound of Meat, 4 Pieces of Corn Bread plus 2 Pints of Sides, Feeds 3-4 people

Value Pack

Green Chile Slaw

Ranch House Beans

2 Pounds of Meat or 4 Half Chickens, 6 Pieces of Corn Bread plus 3 Pints of Sides, Feeds 5-6 people

Family Pack

Cup or Bowl with your Choice of Garden or Caesar Served with cornbread

Soup of the Day & Salad

Served with Roasted Shallot Bourbon Butter, Crispy Onions, Calabacitas, and Baked Potato

Prime Ribeye 14oz

Tucumcari Sharp Cheddar, Parmesan and Mascarpone Cheeses, Toasted Bread Crumbs on top

Mac & Cheese

New Mexico raised Buffalo from Beck & Bulow. Add any of the above toppings to make it even better.

Buffalo Burger

Served Tuesdays Only – Quantities Limited

Smoked Turkey

All natural Chicken Breast, Avocado, Bacon, Gouda, Roasted Garlic Mayo, Red Onion, Italian Dressing, on Garlic Butter Grilled Sourdough

Grilled Chicken and Avocado

We smoke our Brisket for 18 hours. You pick moist or lean!

Brisket Plate

Fresh Atlantic Salmon, Brown Butter BBQ Glaze, Served with Sauteed Spinach and Butternut Squash Puree

Grilled Salmon

Pulled Pork Topped with Green Chile Slaw on a Brioche Bun

Pulled Pork

In a large pot, combine the water, salt, brown sugar, black peppercorns, garlic cloves, and bay leaves. Bring to a boil, stirring until the salt and sugar are dissolved. Remove from heat and let it cool completely.

Prepare the Brine

Once the brine is cooled, submerge the whole chicken in the brine. Cover and refrigerate for at least 4 hours, preferably overnight.

Brine the Chicken

Preheat your smoker to 225°F (107°C) and add your choice of wood chips for smoking, such as hickory or applewood.

Prepare the Smoker

Remove the chicken from the brine, rinse under cold water, and pat dry. In a small bowl, mix paprika, garlic powder, onion powder, ground black pepper, dried thyme, and salt. Rub this mixture all over the chicken, ensuring it is evenly coated.

Apply the Rub

Place the chicken in the smoker, breast side up. Smoke for about 3-4 hours, or until the internal temperature reaches 165°F (74°C).

Smoke the Chicken

Once cooked, remove the chicken from the smoker and let it rest for 15-20 minutes before carving. Serve and enjoy!

Rest and Serve

Whole Chicken

Water

Salt

Brown Sugar

Black Peppercorns

Garlic Cloves

Bay Leaves

Paprika

Garlic Powder

Onion Powder

Ground Black Pepper

Dried Thyme

Rub the beef brisket with olive oil, salt, black pepper, garlic powder, onion powder, and cumin. Ensure the brisket is evenly coated and let it sit for about 30 minutes to marinate.

Season the Brisket

In a large skillet over medium-high heat, add a little extra olive oil if needed. Sear the brisket for about 3-4 minutes on each side until browned.

Sear the Brisket

Transfer the seared brisket to a slow cooker. Pour in the beef broth and top with the diced green chiles. Cover and cook on low for 6-8 hours or until the brisket is tender.

Cook the Brisket

Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes before slicing. Serve with the cooking juices and additional diced green chiles if desired.

Serve

beef brisket

olive oil

salt

black pepper

garlic powder

onion powder

cumin

green chiles (diced)

beef broth

Soak the sausage casings in cold water for at least 30 minutes, then rinse them thoroughly and set aside.

Prepare the Casings

In a large bowl, combine ground pork, ground beef, and pork fatback. Mix well until the meats are thoroughly blended.

Mix the Meat

Add salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, and dried thyme to the meat mixture. Stir in the ice water gradually until the mixture is well combined and sticky.

Add Spices

Using a sausage stuffer, fill the casings with the meat mixture, being careful not to overstuff. Twist sausages into links of desired size.

Stuff the Sausage

Tie off the ends of the sausages securely with kitchen twine or by twisting the casings. Prick any air bubbles with a needle.

Tie Off the Ends

Cook the sausages by grilling, pan-frying, or baking until they reach an internal temperature of 160°F (70°C).

Cook the Sausage

Let the sausages rest for a few minutes before slicing and serving. Enjoy your housemade sausage!

Ground pork

Ground beef

Pork fatback

Black pepper

Garlic powder

Onion powder

Red pepper flakes

Dried thyme

Ice water

Sausage casings

In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and set aside.

Cook the Ground Beef

Season the pork shoulder with salt and pepper. Cook in a slow cooker on low for 8 hours or until tender. Shred the meat and mix with your choice of barbecue sauce.

Prepare the Pork Shoulder

Season chicken thighs with salt, pepper, and your favorite spices. Grill or bake in the oven at 375°F (190°C) for 25-30 minutes until cooked through. Shred or serve whole.

Cook the Chicken

In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

Combine Dry Ingredients

In another bowl, beat together milk, eggs, and melted butter.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Pour into a greased baking dish and bake at 400°F (200°C) for 20-25 minutes or until golden brown.

Combine and Bake

Prepare each side dish according to their respective recipes or packaging instructions. Ensure all sides are ready and warm to serve.

Prepare the Sides

Serve the meat, cornbread, and sides in large serving platters. Ensure to portion adequately to serve 20 people.

Plate the Meal

Ground Beef

Pork Shoulder

Chicken Thighs

Cornmeal

All-Purpose Flour

Sugar

Baking Powder

Milk

Eggs

Butter

Coleslaw

Baked Beans

Potato Salad

Macaroni and Cheese

Corn on the Cob

In a medium saucepan, combine all the ingredients: ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, mustard powder, salt, black pepper, and cayenne pepper.

Combine the Ingredients

Place the saucepan over medium heat and stir until the sugar is dissolved. Bring the mixture to a simmer.

Cook the Sauce

Reduce heat to low and let the sauce simmer for about 20 minutes, stirring occasionally, until it thickens slightly.

Simmer

Remove from heat and let the sauce cool. Transfer to a pint jar or container and refrigerate for up to 2 weeks.

Cool and Store

Ketchup

Apple cider vinegar

Brown sugar

Worcestershire sauce

Smoked paprika

Mustard powder

Cayenne pepper

Trim excess fat from the brisket and rub Worcestershire sauce evenly over the meat.

Prepare the Brisket

In a bowl, mix together paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and smoked paprika.

Make the Rub

Generously coat the brisket with the spice mixture, pressing it into the meat. Let it sit for at least 30 minutes to allow the flavors to penetrate.

Preheat your smoker to 225°F (107°C) and add wood chips to the smoker box.

Place the brisket in the smoker and smoke for approximately 4-5 hours, or until the internal temperature reaches 195°F (90°C).

Smoke the Brisket

Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing and serving.

Brisket

Black Pepper

Smoked Paprika

Worcestershire Sauce

Wood Chips (Hickory or Mesquite)

Preheat your grill or oven to 300°F (150°C). Mix salt, black pepper, garlic powder, and onion powder together. Rub the mixture evenly over the baby back ribs.

Season the Ribs

Place the ribs on the grill or in the oven. Cook for 2.5 to 3 hours, basting with BBQ sauce every 30 minutes until tender.

Cook the Ribs

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

Mix Dry Ingredients

In another bowl, whisk together milk, egg, and melted butter.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into a greased baking dish and bake at 400°F (200°C) for 20-25 minutes or until golden brown.

Once everything is cooked, slice the ribs and serve alongside the corn bread and your choice of sides: coleslaw, baked beans, and potato salad.

Baby back ribs

BBQ sauce

All-purpose flour

Baking powder

Butter, melted

Baked beans

Potato salad

Wash and chop the zucchini, yellow squash, red bell pepper, and onion into small, bite-sized pieces. Mince the garlic.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute.

Sauté the Aromatics

Add the zucchini, yellow squash, and red bell pepper to the skillet. Sprinkle with cumin, salt, and black pepper. Sauté for about 5-7 minutes until the vegetables are tender.

Cook the Vegetables

Stir in the corn and cook for an additional 2-3 minutes. Once done, remove from heat and stir in the chopped cilantro.

Add Corn and Cilantro

Taste and adjust seasoning if necessary. Serve warm as a side dish or light main course.

Zucchini

Yellow Squash

Corn (fresh or frozen)

Red Bell Pepper

Onion

Garlic

Olive Oil

Cumin

Chopped Fresh Cilantro

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt.

Prepare the Squash

Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily pierced with a fork.

Roast the Squash

Once roasted, allow the squash to cool slightly. Scoop the flesh into a blender or food processor. Add the vegetable or chicken broth, black pepper, and nutmeg.