ST. LOUIS STYLE RIBS

Chicken Chowder Soup

Jailhouse Chili

Chicken Tortilla Soup

Taco Salad

House Salad

Caesar Salad

BUFFALO WINGS

Smoked Brisket Quesadillas

Fruit Tray

Veggie Tray

Catfish Bites

Pinwheels

Rolls

DAILY FEATURE

Marinated, Quickly Smoked & Finished on the Grill, Pommery Mustard Sauce

SMOKED SALMON *

FILET *

SIRLOIN *

SLOW SMOKED BRISKET

TUMBLEWEED ONION

BROOKIE BUTTERMILK PIE

Hand – Cut, Seared to Perfection, Housemade Jalapeño Peach Jam

PORK CHOP *

DILL – ICIOUS FRIED PICKLES

Rotisserie Chicken Seasoned & Basted in Toby's BBQ Sauce

BBQ'D ROTISSERIE CHICKEN

Preheat your grill or smoker to a temperature of 225°F (107°C). Remove the silver skin from the back of the ribs for better flavor absorption and tenderness.

Prepare the Ribs

In a bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well to create an even dry rub.

Make the Dry Rub

Generously apply the dry rub all over the ribs, ensuring to cover both sides thoroughly. Let the ribs sit for at least 30 minutes to absorb the flavors.

Season the Ribs

In a saucepan, combine Toby's BBQ Sauce and apple cider vinegar. Heat over medium heat until warm, stirring occasionally to blend the flavors.

Prepare the BBQ Sauce

Place the seasoned ribs on the grill or smoker bone side down. Cook for approximately 4-5 hours, spritzing with water or apple juice every hour for moisture.

Cook the Ribs

During the last 30 minutes of cooking, baste the ribs with the prepared BBQ sauce every 10 minutes to create a sticky glaze.

Baste with BBQ Sauce

The ribs are done when they are tender and the meat has pulled back from the bones. An internal temperature of 190°F (88°C) is ideal.

Check for Doneness

Remove the ribs from the grill or smoker and let them rest for about 10 minutes. Slice between the bones and serve with extra BBQ sauce on the side.

Serve

St. Louis style pork ribs

Toby's BBQ Sauce

Brown sugar

Paprika

Garlic powder

Onion powder

Black pepper

Salt

Cayenne pepper

Apple cider vinegar

In a large pot, heat 1 tablespoon of olive oil over medium heat. Season the chicken breast with salt and pepper, then add to the pot. Cook until golden brown, about 5-7 minutes per side. Remove from pot and set aside.

Prepare the Chicken

In the same pot, add the remaining tablespoon of olive oil. Add chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft. Add minced garlic and cook for another minute until fragrant.

Sauté the Vegetables

Dice the cooked chicken breast and return it to the pot. Add diced potatoes, thyme, and chicken broth. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes or until the potatoes are tender.

Add Potatoes and Broth

Stir in the heavy cream and frozen corn. Allow the chowder to simmer for an additional 5 minutes to heat through.

Incorporate Cream and Corn

Taste the chowder and adjust seasonings with additional salt and pepper if necessary. Serve hot, garnished with fresh herbs if desired.

Season and Serve

Chicken Breast

Potatoes

Carrots

Celery

Onion

Garlic

Chicken Broth

Heavy Cream

Frozen Corn

Thyme

Pepper

Olive Oil

In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Sauté the Base Ingredients

Add the chopped onion, minced garlic, and chopped bell pepper to the pot. Sauté for about 4-5 minutes until the vegetables are softened.

Add Vegetables

Stir in the diced tomatoes, kidney beans, black beans, and corn. Mix well to combine all ingredients.

Combine Ingredients

Sprinkle in the chili powder, cumin, paprika, salt, black pepper, cayenne pepper, and sugar. Stir to evenly distribute the spices.

Add Spices

Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, stirring occasionally.

Add Broth and Simmer

Once the chili has thickened and the flavors have melded together, remove from heat. Serve hot in bowls, garnished with your choice of toppings (such as cheese, sour cream, or green onions).

Serve the Chili

Ground beef

Onion, chopped

Garlic, minced

Bell pepper, chopped

Canned tomatoes, diced

Canned kidney beans, drained and rinsed

Canned black beans, drained and rinsed

Canned corn, drained

Chili powder

Cumin

Sugar

Beef broth

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, bell pepper, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

Stir in the canned diced tomatoes and chicken broth into the pot. Bring the mixture to a boil over high heat.

Add Tomatoes and Chicken Broth

Once boiling, reduce the heat to medium-low. Add the shredded chicken, taco seasoning, corn kernels, and black beans. Stir well to combine and let it simmer for about 15-20 minutes.

Season the Soup

After simmering, add lime juice and chopped cilantro. Stir well and taste for seasoning, adding more lime juice if desired.

Finish with Lime and Cilantro

Ladle the soup into bowls and top with tortilla strips and diced avocado before serving.

Serve the Soup

Olive oil

Bell pepper, chopped (red or green)

Carrot, diced

Celery, diced

Canned diced tomatoes

Chicken broth

Cooked chicken, shredded

Taco seasoning

Corn kernels (frozen or canned)

Black beans, rinsed and drained

Lime, juiced

Fresh cilantro, chopped

Tortilla strips

Avocado, diced

In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.

Cook the Beef

Stir in the taco seasoning and 1/4 cup of water. Let it simmer for about 5 minutes until thickened.

Add Taco Seasoning

While the beef is cooking, wash and chop the romaine lettuce into bite-sized pieces.

Prepare the Lettuce

Halve the cherry tomatoes and chop the avocado into cubes.

Chop the Vegetables

In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, black beans (rinsed and drained), corn, and cooked ground beef.

Combine the Ingredients

Sprinkle the shredded cheddar cheese over the salad and add the cubed avocado.

Add Cheese and Avocado

Top with dollops of sour cream and squeeze the juice of a lime over the salad. Serve with tortilla chips on the side.

Serve with Sour Cream and Lime

Romaine lettuce

Cherry tomatoes

Shredded cheddar cheese

Black beans

Corn

Avocado

Sour cream

Tortilla chips

Lime

Start by washing all fresh produce. Rinse the romaine lettuce under cold water, then shake off excess moisture. Tear the lettuce leaves into bite-sized pieces and place them in a large salad bowl.

Prepare the Vegetables

Halve the cherry tomatoes and add them to the salad bowl with the romaine lettuce.

Chop the Tomatoes

Peel the cucumber if desired. Slice it into thin rounds or half-moons and add to the bowl.

Slice the Cucumber

Peel and thinly slice the red onion. Add the slices to the salad bowl.

Prepare the Onion

Peel the carrot and grate it using a box grater or food processor. Sprinkle the grated carrot over the salad.

Grate the Carrot

In a small bowl or jar, combine the olive oil, red wine vinegar, salt, and black pepper. Whisk or shake until well blended.

Make the Dressing

Pour the dressing over the salad ingredients in the bowl. Toss gently to combine, ensuring all vegetables are coated with the dressing.

Dress the Salad

Serve the house salad immediately as a fresh side dish or as a light meal.

Romaine Lettuce

Cherry Tomatoes

Cucumber

Red Onion

Red Wine Vinegar

Black Pepper

Wash the Romaine lettuce under cold water. Remove any damaged leaves and cut the lettuce into bite-sized pieces. Pat dry with paper towels or use a salad spinner to remove excess water.

In a large mixing bowl, place the prepared Romaine lettuce. This will be the base of your Caesar salad.

Make the Salad Base

Sprinkle the croutons over the Romaine lettuce. This adds a crunchy texture to your salad.

Add Croutons

Grate the Parmesan cheese and sprinkle it generously over the salad. This will add a savory flavor.

Add Parmesan Cheese

Drizzle the Caesar dressing over the salad ingredients. Use a spatula or large spoon to evenly coat the lettuce, croutons, and cheese with the dressing.

Gently toss all the ingredients together until they are well combined. Serve immediately in salad bowls.

Toss and Serve

Croutons

Parmesan Cheese

Caesar Dressing

Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large bowl.

Prepare the Chicken Wings

Sprinkle the garlic powder, salt, and black pepper over the wings. Toss the wings until they are evenly coated with the seasonings.

Season the Wings

In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil; it should sizzle immediately.

Heat the Oil

Carefully add the seasoned chicken wings to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 8-10 minutes until they are golden brown and crispy. Use a slotted spoon to transfer the wings to a paper towel-lined plate to drain excess oil.

Fry the Wings

In a small saucepan over medium heat, melt the unsalted butter. Once melted, add the hot sauce and stir until well combined. Remove from heat.

Make the Sauce

In a large mixing bowl, combine the fried wings with the buffalo sauce. Toss until the wings are evenly coated with the sauce.

Coat the Wings

Serve the buffalo wings hot with celery sticks and blue cheese dressing on the side for dipping.

St. Louis Style Ribs

Chicken Chowder Soup

Jailhouse Chili

Chicken Tortilla Soup

Taco Salad

House Salad

Caesar Salad

Buffalo Wings

Smoked Brisket Quesadillas

Fruit Tray

Veggie Tray

Catfish Bites

Pinwheels

Rolls

Daily Feature

Smoked Salmon *

Filet *

Sirloin *

Slow Smoked Brisket

Tumbleweed Onion

Brookie Buttermilk Pie

Pork Chop *

Dill – Icious Fried Pickles

Bbq'd Rotisserie Chicken