Peach Cobbler

Bread Pudding

Banana Pudding

Fried Pickles

Wing Combo

Homestyle Onion Rings

Country Corn Fritters

Ribs

Brisket

Pulled Pork

Signature smoked turkey topped with a sliced, smoked sausage.

Bird Dog 1921 Burger

1/2 pound hamburger, topped with pulled pork and cheddar cheese.

Bo-Hawg Barnyard Burger

Heaping pile of pulled pork topped with coleslaw. Choice of two meats: pork, brisket, turkey or sausage.

Slawpy Pig Two Timer

Chicken Breast

Beef Brisket

Turkey

1000 Island Dressing

French

Oil & Vinegar

Honey Mustard

Lite Ranch

Italian

Blue Cheese

Ranch

Wash, peel, and slice the fresh peaches. You should have about 6 cups of sliced peaches.

Prepare the Peaches

In a large bowl, combine the sliced peaches, 1 cup of granulated sugar, 1 teaspoon of ground cinnamon, and 2 tablespoons of lemon juice. Toss to coat the peaches evenly.

Mix the Filling Ingredients

In a 9x13 inch baking dish, melt 2 tablespoons of butter in the oven while it preheats to 350°F (175°C).

Melt the Butter

Once the butter is melted, pour the peach mixture into the baking dish and spread it evenly.

Combine with Filling

In a medium bowl, whisk together 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 1 teaspoon of salt.

Prepare the Topping Mixture

Stir in 1 cup of milk and 1 teaspoon of vanilla extract until just combined. The mixture will be somewhat lumpy, which is okay.

Add Wet Ingredients

Carefully pour the topping mixture over the peach filling in the baking dish. Do not stir; simply allow it to rest on top.

Pour Over Peaches

Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean.

Bake the Cobbler

Remove from the oven and let it cool for at least 15 minutes before serving. Serve warm with vanilla ice cream if desired.

Cool and Serve

Fresh peaches

Granulated sugar

Ground cinnamon

Lemon juice

Butter

All-purpose flour

Baking powder

Salt

Milk

Vanilla extract

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 milk, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.

Combine Wet Ingredients

Pour the wet mixture over the bread cubes, ensuring all bread is soaked. Add raisins or chocolate chips, and gently mix to distribute evenly.

Combine Mixtures

Grease a baking dish and pour the bread mixture into it, spreading it out evenly.

Transfer to Baking Dish

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

Bake

Let the bread pudding cool slightly before serving. Optionally, dust with powdered sugar and serve with a drizzle of heavy cream.

day-old bread

milk

granulated sugar

eggs

vanilla extract

ground cinnamon

ground nutmeg

salt

raisins or chocolate chips

powdered sugar

heavy cream

Peel the bananas and slice them into 1/4-inch rounds. Set aside.

Prepare the Ingredients

In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk together until well blended.

Mix Dry Ingredients

Gradually whisk in the milk to the dry ingredients, ensuring there are no lumps.

Add Milk

Place the saucepan over medium heat. Stir frequently until the mixture thickens and bubbles, about 5-7 minutes.

Cook Mixture

Remove the saucepan from heat. Stir in the vanilla extract and butter until melted and smooth.

Add Flavorings

Gently fold in the sliced bananas into the pudding mixture. Allow it to cool slightly.

Incorporate Bananas

In a large serving dish or individual cups, layer the bottom with vanilla wafers.

Layer the Dessert

Spoon a layer of the banana pudding over the wafers, spreading it evenly.

Add Pudding

Continue layering with more vanilla wafers and pudding until all ingredients are used, finishing with a layer of pudding on top.

Repeat Layers

Spread the whipped cream over the top layer of pudding.

Top with Whipped Cream

Slice the additional banana and arrange it on top of the whipped cream for garnish.

Garnish

Cover the dessert and refrigerate for at least 4 hours, or overnight, before serving.

Chill and Serve

Bananas

Granulated Sugar

Cornstarch

Vanilla Extract

Vanilla Wafers

Whipped Cream

Additional Bananas for Garnish

Drain the sliced dill pickles and pat them dry with paper towels to remove excess moisture.

Prepare the Pickles

In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, salt, and black pepper. Whisk together until evenly mixed.

Make the Batter

In a separate bowl, whisk together the buttermilk and the egg until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

In a deep frying pan or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil temperature by dropping a small amount of batter in; it should sizzle and rise to the surface.

Heat the Oil

Dip each pickle slice into the batter, ensuring they are fully coated. Allow excess batter to drip off.

Coat the Pickles

Carefully place the batter-coated pickles into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side or until they are golden brown and crispy.

Fry the Pickles

Using a slotted spoon, remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with ranch dressing for dipping, if desired.

Drain and Serve

Sliced dill pickles

Cornmeal

Garlic powder

Onion powder

Black pepper

Buttermilk

Vegetable oil

Ranch dressing

In a large bowl, combine chicken wings with olive oil, salt, black pepper, garlic powder, and paprika. Toss until the wings are evenly coated with the seasoning.

Prepare the Wings

Preheat the Smoker

Place the seasoned wings directly on the smoker grates. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the wings are cooked through.

Smoke the Wings

In a saucepan over low heat, melt the butter. Once melted, add the hot sauce, honey, garlic powder, and lemon juice. Stir until well combined and heated through.

Melt the Sauce Ingredients

Once the wings are done smoking, remove them from the smoker. Place the wings in a large bowl and pour the sauce over them. Toss until the wings are well coated in the sauce.

Coat the Wings

Transfer the coated wings to a serving platter and enjoy!

Serve

Chicken Wings

Olive Oil

Black Pepper

Garlic Powder

Paprika

Hot Sauce

Honey

Lemon Juice

Peel the large onions and slice them into 1/2-inch thick rings. Carefully separate the rings and set aside.

Slice the Onions

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Mix well until combined.

Prepare the Batter

In a separate bowl, beat the egg and add cold water. Mix well, then pour this mixture into the dry ingredients. Stir until you achieve a smooth batter.

Add Egg and Water

In a large heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C). Use a thermometer for accuracy.

Dip each onion ring into the batter, ensuring it is fully coated. Allow any excess batter to drip off.

Coat the Onion Rings

Carefully place the coated onion rings into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown.

Fry the Onion Rings

Remove the fried onion rings with a slotted spoon and place them on paper towels to drain excess oil. Season with a sprinkle of salt while still hot.

Drain and Cool

Serve the onion rings hot with ketchup and ranch dressing on the side for dipping. Enjoy your homemade onion rings!

Serve Hot

Large onions

Cold water

Ketchup

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and black pepper until well combined.

Combine Dry Ingredients

In another bowl, combine the milk, egg, corn kernels, and chopped green onions. Whisk until mixed thoroughly.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir until just combined. The batter should be slightly lumpy but without dry flour visible.

In a large skillet, heat the vegetable oil over medium heat until hot but not smoking.

Heat Oil

Drop spoonfuls of the batter into the hot oil, flattening them slightly. Fry for about 3-4 minutes on each side or until golden brown.

Fry Fritters

Once cooked, remove the fritters from the skillet and place them on paper towels to drain any excess oil.

Drain Excess Oil

Serve the corn fritters hot with your choice of dipping sauce or as a side dish.

Corn kernels (fresh or canned)

Chopped green onions

Start by removing the membrane from the back of the pork ribs. Use a sharp knife to lift the membrane and pull it off with your hands.

Prepare the Ribs

In a bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until well combined.

Make the Dry Rub

Rub the dry rub mixture generously over both sides of the ribs. Make sure to coat them evenly. Let the ribs sit for at least 30 minutes to absorb the flavors.

Season the Ribs

In a small saucepan, combine the ketchup, apple cider vinegar, Worcestershire sauce, honey, smoked paprika, garlic powder, salt, and black pepper. Stir well and bring to a gentle simmer over medium heat. Cook for about 10 minutes, allowing the flavors to meld.

Prepare the BBQ Sauce

Preheat your grill or oven to 150°C (300°F). If using a grill, place the ribs on the indirect heat side. If using an oven, place the ribs on a baking sheet lined with foil. Cover with foil and cook for 2.5 to 3 hours, or until tender.

Cook the Ribs

Remove the ribs from heat, uncover, and brush a generous amount of the prepared BBQ sauce on both sides of the ribs. Return to the grill or oven uncovered for an additional 30 minutes to caramelize the sauce.

Glaze the Ribs

Once the ribs are done, remove them from the heat and let them rest for about 10 minutes. Slice between the bones and serve with extra BBQ sauce on the side.