Fall-off-the-bone ribs, smothered in our house-made sauce.

BBQ ribs

Moist and sweet cornbread, a perfect side to any meal.

Fresh cornbread

Creamy potatoes mixed with cheese for a comforting side dish.

Cheesy potatoes

Tender, smoked brisket cooked to perfection.

BBQ brisket

Rich and hearty baked beans, seasoned to perfection.

Baked beans

Crispy tortilla chips topped with BBQ meat, cheese, and jalapeños.

BBQ nachos

Preheat your oven to 150°C (300°F). Rinse the pork ribs under cold water and pat them dry with paper towels. Rub the salt, black pepper, garlic powder, onion powder, and smoked paprika all over the ribs.

Prepare the Ribs

Place the ribs on a baking sheet lined with aluminum foil. Cover the ribs with another layer of foil and bake in the preheated oven for 2.5 to 3 hours, or until they are tender and the meat starts to pull away from the bones.

Bake the Ribs

In a saucepan, combine the brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, liquid smoke, and hot sauce. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring frequently until the sauce thickens.

Make the BBQ Sauce

Once the ribs are done baking, remove them from the oven and discard the top layer of foil. Brush a generous amount of BBQ sauce over the ribs. Increase the oven temperature to 200°C (400°F) and return the ribs to the oven for an additional 15-20 minutes, allowing the sauce to caramelize.

Glaze the Ribs

Remove the ribs from the oven, let them rest for a few minutes, then cut into individual portions. Serve with extra BBQ sauce on the side.

Serve

Pork ribs

Salt

Black pepper

Garlic powder

Onion powder

Smoked paprika

Brown sugar

Ketchup

Apple cider vinegar

Worcestershire sauce

Liquid smoke

Hot sauce

Preheat the Oven

In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Mix well.

Mix Dry Ingredients

In a separate bowl, whisk together the milk, eggs, and melted butter.

Mix Wet Ingredients

Pour the wet mixture into the dry mixture. Stir until just combined; do not overmix.

Combine Mixtures

Pour the batter into a greased 8x8 inch baking pan. Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Bake

Allow to cool for a few minutes before slicing. Serve warm.

Cool and Serve

Cornmeal

All-purpose flour

Sugar

Baking powder

Peel and dice the potatoes into small cubes. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil.

Prepare the Potatoes

Boil the potatoes until fork-tender, about 15-20 minutes. Drain and set aside.

Cook the Potatoes

In a saucepan, melt the butter over medium heat. Add the heavy cream, garlic powder, salt, and black pepper. Stir until well combined and heated through.

Make the Cheese Sauce

Add the drained potatoes to the cheese sauce and mix until the potatoes are well coated. Stir in the shredded cheddar cheese until melted and creamy.

Combine Potatoes and Cheese

Transfer the cheesy potatoes to a serving dish and top with chopped green onions. Serve warm.

Potatoes

Shredded Cheddar Cheese

Heavy Cream

Butter

Garlic Powder

Black Pepper

Chopped Green Onions

Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Rinse and pat dry.

Prepare the Brisket

In a bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Rub the mixture all over the brisket.

Make the Rub

Wrap the seasoned brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Marinate

Preheat your smoker to 225°F (107°C) and add your choice of wood chips for smoke flavor.

Preheat the Smoker

Place the brisket in the smoker fat side up. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195-205°F (90-96°C).

Smoke the Brisket

During the last hour of smoking, mix liquid smoke with beef broth and spray or brush it over the brisket to keep it moist.

Add Moisture

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

Rest the Brisket

Slice against the grain and serve with your favorite BBQ sauce.

Slice and Serve

Brisket

Paprika

Beef broth

Rinse the dried navy beans under cold water and soak them in a large bowl with enough water to cover them for at least 8 hours or overnight.

Prepare the Beans

After soaking, drain the beans and place them in a large pot. Add 4 cups of fresh water. Bring to a boil, then reduce the heat and simmer for about 1 hour or until the beans are tender. Drain and set aside.

Cook the Beans

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and chop it into pieces. In the same skillet, sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute.

Sauté Bacon and Onion

In a large mixing bowl, combine the cooked beans, bacon, sautéed onion, garlic, brown sugar, ketchup, mustard, apple cider vinegar, salt, and black pepper. Mix well.

Mix Ingredients

Transfer the mixture to a preheated oven at 350°F (175°C) in a baking dish. Bake uncovered for about 1.5 to 2 hours, stirring occasionally, until thick and bubbly.

Bake the Beans

Dried navy beans

Bacon

Onion

Garlic

Mustard

Water

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

Layer the Chips

Distribute the BBQ pulled pork or chicken evenly over the tortilla chips.

Add the Meat

Sprinkle the shredded cheddar cheese generously over the meat, then add the sliced jalapeños on top.

Add Cheese and Jalapeños

Drizzle the BBQ sauce over the entire nacho stack.

Drizzle with BBQ Sauce

Place the nachos in the oven and bake for about 15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and top with sour cream and chopped green onions before serving.

Bbq Ribs

Fresh Cornbread

Cheesy Potatoes

Bbq Brisket

Baked Beans

Bbq Nachos