New Items, Recipes & Specials

1 1/2 lb fresh ground pork
1/2 cup ketchup
3 cloves garlic, minced
2 tablespoons soy sauce
3 tablespoons sriracha or asian chili garlic sauce
1 medium sweet onion
4 burger buns
1 teaspoon canola oil

-Mix together the ketchup & 1 tablespoon of sriracha and set aside
-Gently mix together the pork, soy sauce, garlic, and remaining sriracha. Form the mixture into four 1/2 inch thick patties
-Cut the onion into 1/4 inch slices & rub the cut side of the onion with the oil
-Preheat the grill to medium high heat. Grill the onions & burgers until the onions are tender and the burgers are cooked through, 4-6 minutes per side
-Serve the burgers on toasted buns with the ketchup mixture, lettuce, and onion

2 tablespoons packed light brown sugar
2 tablespoons kosher salt
2 teaspoons ground ancho chili
2 teaspoons ground chipotle chili
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 1/2 pounds country-style pork ribs

-Combine all of the ingredients, except the ribs, in a small bowl & stir to mix
-Rub the spice mixture evenly on all sides of the ribs
-Place the ribs in a resealable plastic bag, or a plastic covered baking dish, & refrigerate for 8 hours or overnight
-Allow the ribs to come to room temperature (about 1 hour before cooking)
-Heat the grill to medium high heat
-Place the ribs on the grill with the larger/flatter side down, cover the grill, & cook until the pork is browned and crusty on the bottom (about 5-7 minutes)
-Flip, cover, & cook another 5-7 minutes
-Rotate the ribs, so that they are resting on the thinner side (you may need to prop them up against one another), cover, & cook until brown & crispy (about 4-6 minutes)
-Flip to the other thinner side, cover, & cook about another 4-6 minutes
*Ribs are done when all 4 sides are brown & crispy and an instant read thermometer inserted into the thickest rib registers 145 degrees F
-Remove from the grill & tent loosely with foil and let rest about 5 minutes before serving
Serves 4-6

Carolina BBQ Sauce Ingredients:
2 quarts apple cider vinegar
½ quart ketchup
1/8 cup red pepper flakes
½ cup sugar
½ quart water
¼ cup dry mustard
¼ cup Worcestershire sauce
¼ cup molasses
¼ cup tomato paste
¼ cup soy sauce
1/8 cup salt

BBQ Pulled Pork:
2 gallons water
1 ½ cups salt
2 cups soy sauce
¼ cup honey
¼ cup molasses
½ cup sugar
2 pork butts, about 6 lbs total weight
Salt and freshly ground black pepper
1 ½ cups applewood chips, soaked

For the sauce: Combine all the ingredients in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately pour it into a bowl or jar. Cover and refrigerate until needed.

For the Pulled Pork: Combine 1 quart of water with the salt, soy sauce, honey, molasses and sugar in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in the remaining water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight. Remove the meat from the brine, coat lightly with salt and pepper, and arrange them in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.

1 pound Italian Sausage
½ cup fresh chopped onions (optional)
8 oz shredded sharp cheddar cheese
2 tablespoons flour
1 deep dish unbaked pie shell
3 beaten eggs
1 small can Carnation evaporated milk

Brown sausage and onions – break up well. Drain fat well and pat with paper towel to remove any remaining fat.
Combine sausage, onions, cheese, and flour in pie shell.
Beat together eggs and milk – pour over sausage mixture.
Place on baking sheet to bake. Bake at 375 degrees for 35-40 minutes.