For those who like it strong! Tangy and spicy, this sauce works well on ribs and pulled pork.

Spicy

Tangy and sweet. We suggest this sauce with pulled pork, as well as chicken and ribs.

Carolina Mustard

Our house-made Treehouse BBQ Sauce is sweet & tangy with just a bit of spice and blends well with any of our smoked meats.

TreeHouse

Cornbread

Yukon gold potatoes, hardboiled egg, green onion, celery, dijon and mayo.

Southern Style Potato Salad

Green and purple cabbage, carrot tossed in a perfectly balanced mayo based dressing.

Coleslaw

Macaroni pasta in a creamy 4 cheese sauce.

Mac N' Cheese

Green beans with smoky pork, garlic, shallot simmered in chicken stock.

Southern Style Green Beans

Pinto beans with pieces of pork cooked in an exclusive Treehouse BBQ sauce.

BBQ Baked Beans

Angus certified, Texas style whole packer brisket seasoned & slow smoked for 12-16 hours to achieve the perfect bark and tenderness.

Beef Brisket

Slow smoked with our house rib rub and served sliced.

St Louis Style Ribs

Sausage: Jalapeño & Cheddar

Smoked whole chicken with our house spice rub, pulled and lightly tossed in our house sauce.

Pulled Chicken

Peach Cobbler

Banana Pudding

Cucumber, Tomato Salad

Potato Salad

Cole Slaw

Collard Greens

Baked Beans

Mac & Cheese

Duroc Jalapeño Cheddar Sausage (per link)

Full Chicken

Half Chicken

Heat a medium saucepan over medium heat. Add the olive oil. When shimmering, add the finely diced onion and sauté until translucent and beginning to brown, about 5–6 minutes. Stir frequently to prevent burning. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Sauté aromatics

Reduce heat to medium-low. Add the ketchup, apple cider vinegar, brown sugar, molasses and Dijon mustard to the pan. Stir to combine and bring to a gentle simmer.

Build the sauce

Stir in the hot sauce, minced chipotle in adobo, smoked paprika, ground cumin, ground black pepper, kosher salt and Worcestershire sauce. If you want extra heat, add the red pepper flakes. Taste carefully as the sauce melds — you can increase hot sauce or chipotle a little at a time to reach your heat preference.

Add heat and spices

Add the water (or apple juice) and simmer the sauce gently, uncovered, for 12–15 minutes, stirring occasionally, until slightly thickened and glossy. If the sauce reduces too much, add up to another 2 tablespoons of water to reach the desired consistency. Skim any foam from the surface if necessary.

Simmer and adjust consistency

Remove the pan from heat and stir in the fresh lime juice. Taste and adjust: add a pinch more salt for seasoning, a teaspoon more brown sugar if too sharp, or a splash more vinegar if it needs brightness.

Finish and balance

For a smoother texture (especially if using whole chipotle), let the sauce cool slightly and transfer to a blender. Pulse 3–5 times until smooth, or use an immersion blender in the pan. Return to the pan to warm through. Cool to room temperature before storing in a clean jar. The sauce keeps refrigerated up to 2 weeks; warm before using on ribs or pulled pork.

Optional: smooth and store

Brush the sauce on ribs during the last 10–15 minutes of grilling or roasting, or toss warm pulled pork with sauce to coat. Reserve some sauce for serving on the side.

Usage

olive oil

yellow onion, finely diced

garlic, minced

ginger, grated

ketchup

apple cider vinegar

brown sugar, packed

molasses

Dijon mustard

hot sauce (such as Sriracha or your choice)

chipotle in adobo, minced

smoked paprika

ground cumin

ground black pepper

kosher salt

worcestershire sauce

water (or apple juice) to loosen

fresh lime juice

optional: red pepper flakes (for extra heat)

In a medium bowl, whisk together 1 1/2 cups yellow mustard, 1/2 cup apple cider vinegar, 1/4 cup packed brown sugar, and 2 tablespoons honey until smooth and sugar is mostly dissolved.

Mix base

Add 2 tablespoons mayonnaise and 1 tablespoon olive oil to the mustard mixture and whisk until fully incorporated and slightly creamy. This softens the sharpness of the mustard and rounds the texture.

Emulsify

Stir in 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce (or a pinch of cayenne for heat), 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk thoroughly to combine.

Add seasonings

If the sauce is too thick for your liking, whisk in up to 2 tablespoons water, 1 tablespoon at a time, until you reach desired pourable consistency. If you prefer a brighter tang, add 1 tablespoon fresh lemon juice and whisk to combine.

Adjust consistency & brightness

Cover the bowl and refrigerate the sauce for at least 1 hour (preferably 4 hours or overnight) to let flavors meld. Taste after resting and adjust salt, sugar, or acid (vinegar/lemon) as needed.

Rest & meld flavors

Bring sauce to near room temperature before serving. Use as a sauce for pulled pork, grilled chicken, ribs, or as a dipping sauce. Keeps in an airtight container in the refrigerator for up to 2 weeks.

Serve

yellow mustard

brown sugar (packed)

honey

mayonnaise

Worcestershire sauce

hot sauce (e.g., Frank's) or cayenne

onion powder

garlic powder

salt

black pepper

water (to adjust consistency)

fresh lemon juice (optional, brightens flavor)

Heat a medium saucepan over medium heat. Add vegetable oil and let warm 30 seconds. Add the finely chopped onion and cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Cook aromatics

Stir in the ketchup, apple cider vinegar, brown sugar, molasses, and honey. Mix thoroughly to combine with the cooked onion and garlic.

Add base ingredients

Add the Dijon mustard, Worcestershire sauce, smoked paprika, chili powder, ground black pepper, kosher salt, and hot sauce. Pour in the water to loosen the mixture and stir until smooth.

Season and thin

Bring the sauce to a gentle simmer over medium-low heat. Reduce heat to maintain a low simmer and cook, uncovered, stirring occasionally, for 20–25 minutes, until the sauce has thickened to a gloss and coats the back of a spoon. If the sauce becomes too thick, add up to 2 additional tablespoons of water to reach desired consistency.

Simmer and reduce

Remove the pan from heat. Stir in the fresh lemon juice to brighten the sauce. Taste and adjust seasoning: add more salt for savory depth, more honey or brown sugar for sweetness, or an extra 1/2 tsp hot sauce or a pinch of cayenne for more heat.

For a very smooth sauce, let the mixture cool for 10 minutes then carefully transfer to a blender or use an immersion blender and process until smooth (10–20 seconds). Return to saucepan and warm briefly if needed.

Optional smooth finish

Allow the sauce to cool to room temperature. Transfer to a clean jar or bottle, seal, and refrigerate. Sauce will keep refrigerated for up to 2 weeks. Rewarm gently before brushing onto smoked meats, or serve at room temperature as a dipping sauce.

Cool and store

vegetable oil

yellow onion, finely chopped

garlic cloves, minced

ground chili powder (mild)

hot sauce (such as Tabasco or your choice)

water

fresh lemon juice

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking pan in the oven while it preheats so the pan becomes hot; this helps create a crisp bottom and slightly domed top.

Preheat and prepare pan

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed and no lumps remain.

Combine dry ingredients

In a medium bowl or large measuring cup, beat the eggs lightly, then whisk in the buttermilk, melted butter, and vegetable oil until smooth.

Combine wet ingredients

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined and no large streaks of flour remain. Do not overmix — a few small lumps are fine. Let the batter rest 5 minutes to hydrate the cornmeal (this improves texture).

Mix batter

Carefully remove the hot skillet or pan from the oven (use oven mitts). Add 1 tablespoon butter to the skillet; it will melt and sizzle. Swirl to coat the bottom and sides. If using a baking pan, brush with melted butter or oil.

Heat and grease pan

Pour the rested batter into the hot, greased pan and spread it evenly. Bake in the preheated 425°F (220°C) oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 18–22 minutes for a hot cast-iron skillet or 20–25 minutes for a square pan. If using an oven thermometer, target an internal temperature of about 205°F (96°C) for fully baked cornbread.

Bake

Remove from oven and let rest in the pan for 5–10 minutes to set. Run a knife around the edges if using a baking pan, then transfer to a wire rack or cut and serve directly from the skillet. Serve warm with optional butter or honey to taste.

Cool and serve

yellow cornmeal (medium grind)

all-purpose flour

granulated sugar

baking powder

baking soda

fine salt

buttermilk

large eggs

unsalted butter, melted

vegetable oil (or melted bacon fat)

butter for pan (or oil)

optional: honey or additional butter for serving

Wash the Yukon gold potatoes. If the potatoes are medium to large, cut into roughly 1-inch cubes; if small, halve or quarter so pieces are similar in size for even cooking.

Prepare potatoes

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon coarse salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 10–15 minutes depending on size. Test with a fork; do not overcook or they will fall apart.

Cook potatoes

While potatoes cook, place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 9–10 minutes for firm yolks. Transfer eggs to an ice bath to stop cooking.

Hard-boil eggs

When potatoes are tender, drain them in a colander and spread on a tray or return to the warm pot off the heat for 1–2 minutes to let steam escape (this helps them keep shape). Let potatoes cool slightly until lukewarm.

Drain and cool

Peel the cooled eggs and chop coarsely (reserve one egg to chop finer for garnish if desired).

Peel and chop eggs

In a medium bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon celery seed (if using), and 1 teaspoon freshly ground black pepper until smooth and slightly creamy. Taste and adjust seasoning — add a pinch of salt if needed.

Combine ingredients: In a large mixing bowl, add the warm (not hot) potato cubes, chopped eggs (reserve a little for garnish if desired), finely diced celery, and the white parts of the sliced green onions. Add the chopped pickles if using.

Add dressing: Pour the dressing over the potato mixture and gently fold with a spatula or large spoon until evenly coated. Be careful not to mash the potatoes — fold just until combined.

Season and chill: Taste and add up to 1 teaspoon salt and additional black pepper if desired. Cover and refrigerate for at least 1 hour to allow flavors to meld (2–4 hours is better).

Serve: Before serving, stir gently, adjust seasoning to taste. Transfer to a serving bowl and garnish with the reserved chopped egg, the green parts of the scallions, and chopped parsley.

Yukon Gold potatoes

coarse salt (for boiling)

celery seed (optional)

freshly ground black pepper

celery stalks, finely diced

green onions (scallions), thinly sliced, white and green parts separated

sweet dill pickles or bread-and-butter pickles, finely chopped (optional)

fresh parsley, chopped (for garnish)

Trim cores from the cabbages. Using a sharp knife, mandoline, or food processor, thinly shred green and purple cabbage until you have about 6 cups combined. Place shredded cabbage in a large mixing bowl. Add grated carrot and sliced green onion if using. Sprinkle 1 teaspoon of the salt over the cabbage, toss, and let sit 10 minutes to help draw out excess moisture. After 10 minutes, if a noticeable liquid has accumulated, drain and gently squeeze the cabbage in a clean kitchen towel or between your hands to remove excess water; return to the bowl.

Shred and salt (optional step to soften)

In a medium bowl, combine mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and granulated sugar. Whisk until smooth and homogenous.

Add the remaining 2 teaspoons of salt, freshly ground black pepper, and celery seed if using. Taste and adjust: the dressing should be tangy-smooth with a hint of sweetness. If you prefer brighter acidity, add the optional teaspoon of lemon juice now and whisk to incorporate.

Pour the dressing over the prepared cabbage and carrot. Using tongs or two large forks, toss thoroughly so every strand of cabbage is coated. Continue tossing for 30–60 seconds to ensure even distribution.

Taste the slaw and adjust seasoning: add up to another 1/2 teaspoon salt or a pinch of sugar if needed. If slaw tastes flat, add a small splash (1/2 tsp) more vinegar or lemon juice and toss again.

Fold in chopped fresh parsley if using. Cover and refrigerate for at least 30 minutes to let flavors meld; for best texture and flavor, refrigerate 1–2 hours. Toss gently again before serving.

green cabbage (thinly shredded)

purple (red) cabbage (thinly shredded)

carrot (coarsely grated)

green onion (thinly sliced, optional)

sour cream

black pepper (freshly ground)

lemon juice (optional, for brightness)

fresh parsley (finely chopped, optional)

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook according to package instructions until just al dente (usually 7-8 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Boil pasta

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Once melted and foamy, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the roux turns a pale golden color (do not brown).

Make roux

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Continue whisking until the mixture is smooth.

Add milk and cream

Bring the sauce to a gentle simmer while whisking. Simmer for 3–5 minutes until it thickens enough to coat the back of a spoon.

Thicken

Reduce heat to low. Whisk in 1 teaspoon dry mustard powder, 1 teaspoon ground black pepper, 1 teaspoon hot sauce (optional), and 3/4 teaspoon salt. Taste and adjust seasoning as needed.

Season sauce

Remove sauce from heat. Add cheeses in three additions: first add 1/2 of the shredded sharp cheddar and 1/3 of the gruyère, whisking gently until melted and smooth. Add the remaining cheddar, then Monterey Jack, then the remaining gruyère, stirring until fully melted. Finally stir in 1/2 cup finely grated Parmesan until combined. If sauce seems too thick, whisk in up to 1/4–1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Keep sauce warm on very low heat (do not simmer) while you combine with pasta.

Incorporate cheeses

Add drained macaroni to the saucepan with the cheese sauce (or return sauce to the pot and add pasta). Stir gently to coat every piece of pasta, about 1–2 minutes. If the sauce seems heavy, stir in a tablespoon or two of reserved pasta water to loosen.

Combine pasta and sauce

For immediate serving, spoon into bowls or a serving dish, garnish with a little extra grated Parmesan or cracked black pepper, and serve hot. Makes 4 generous servings.

Serve stovetop (creamy)

If you prefer a baked mac n' cheese with a crunchy top: preheat oven to 375°F (190°C). Transfer the sauced pasta to a 9x9-inch baking dish or similar. In a small bowl, combine 3/4 cup panko breadcrumbs with 1 tablespoon melted butter and 1/4 teaspoon paprika; toss until evenly coated. Sprinkle breadcrumb mixture over the pasta and dot with a few small pieces of butter if desired. Bake for 15–20 minutes until bubbling and golden on top. For extra browning, broil 1–2 minutes—watch closely to avoid burning.