Nelson Farm and Grill

Ingredients:

Rub

• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper

Main

• 2 racks baby back ribs — membrane removed
• 2 tablespoons yellow mustard — as binder

Spritz

• 1 cup apple cider vinegar
• 1 cup apple juice

Glaze (optional)

• 1 cup BBQ sauce — your favorite
• 2 tablespoons honey

Instructions:

Preparation

1. [PLACEHOLDER] Remove membrane from back of ribs using a paper towel for grip
2. [PLACEHOLDER] Apply thin layer of yellow mustard to all sides
3. [PLACEHOLDER] Mix all rub ingredients and coat ribs generously
4. [PLACEHOLDER] Let ribs sit at room temperature for 30 minutes

3-2-1 Method

1. [PLACEHOLDER] Preheat smoker to 225°F with fruit wood (apple or cherry)
2. [PLACEHOLDER] Smoke ribs bone side down for 3 hours, spritzing every 45 minutes after first hour
3. [PLACEHOLDER] Wrap ribs in foil with a splash of apple juice - smoke for 2 hours
4. [PLACEHOLDER] Unwrap and return to smoker for 1 hour to firm up bark
5. [PLACEHOLDER] Brush with BBQ sauce in last 15-20 minutes if desired

Finishing

1. [PLACEHOLDER] Ribs are done when meat has pulled back from bones about 1/4 inch
2. [PLACEHOLDER] Let rest 10 minutes before cutting
3. [PLACEHOLDER] Cut between bones and serve

Ingredients:

Salad

• 30-40 brussels sprouts — makes about 4 cups shredded
• 6 slices bacon
• 1 cup pomegranate arils
• 1/3 cup almonds
• 1/2 cup Pecorino Romano cheese — freshly grated

Dressing

• 1 shallot — chopped
• 1 orange juice — juice of one orange
• 1 lemon juice — juice of one lemon
• 1/2 teaspoon salt
• 1 tablespoon honey
• 2 tablespoons Greek yogurt
• 1/3 cup oil
• 2 tablespoons water — up to 2 tablespoons, as needed

Instructions:

1. Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.
2. Shred or slice the brussels sprouts. I've found the absolute best way to do this is with a handy dandy mandoline – slice them super thin and then break the layers apart with your hands. Fluff it up a little and you'll get a delicate shredded texture.
3. Prep the pomegranate seeds. Place the almonds in a food processor and pulse until finely chopped. Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.
4. Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.

Ingredients:

Main Ingredients

• 2 tablespoons olive oil
• 1 onion — chopped
• 2 cloves garlic — minced
• 1 pound ground turkey breast
• 1 pound butternut squash — peeled, seeded and cut into 1-inch dice
• 1/2 cup chicken broth
• 4.5 ounce chopped green chilies — canned
• 29 ounce petite diced tomatoes — two 14.5 oz cans
• 15 ounce kidney beans — with liquid
• 15.5 ounce white hominy — drained
• 8 ounce tomato sauce

Seasonings

• 1 tablespoon chili powder
• 1 tablespoon ground cumin — try all spice
• 1 teaspoon garlic salt

Instructions:

1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes.
2. Add turkey, and stir until crumbly and no longer pink.
3. Add remaining ingredients and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Ingredients:

Honey Syrup

• 1/4 cup honey
• 1/4 cup water

Cocktail

• 2 ounces bourbon
• 3/4 ounce lemon juice — freshly squeezed
• 1/2 ounce honey syrup
• 2-3 ounces champagne — to top

Garnish

• lemon peel/slice — for garnish

Instructions:

Honey Syrup

1. Combine honey and water in a small saucepan over medium heat
2. Stir until honey dissolves completely
3. Let cool before using

Cocktail

1. Fill a cocktail shaker with ice
2. Add bourbon, lemon juice, and honey syrup
3. Cover and shake vigorously, about 15 seconds
4. Strain into a champagne flute
5. Top with chilled champagne
6. Garnish with a lemon twist

Ingredients:

Soup

• 1 Tbsp olive oil
• 1 medium onion — chopped
• 3 garlic cloves — minced
• 1 jalapeno pepper — seeded and diced
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 lb chicken breasts — 2 medium
• 20 oz crushed tomatoes
• 32 oz chicken broth
• 14 oz black beans — drained and rinsed
• 14 oz corn — drained and rinsed
• 1/2 cup cilantro — chopped, divided (reserve 1/4 for garnish)
• 1 lime — juiced
• 1 tsp salt — or to taste

Tortilla Strips

• 1/4 cup olive oil
• 8 corn tortillas — 6" tortillas

Toppings

• 1 large avocado — diced
• 1 lime — cut into wedges, to serve

Instructions:

Tortilla Strips

1. Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Soup

1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
2. Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
3. Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Ingredients:

• Cooking spray — for pan
• 1 tube crescent dough — 8-oz.
• 1 wheel brie — 8-oz.
• 1/2 cup whole berry cranberry sauce
• 1/4 cup pecans — chopped
• 6 sprigs rosemary — cut into 1" pieces

Instructions:

1. Preheat oven to 375°
2. Grease a mini muffin tin with cooking spray. Roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.
3. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, chopped pecans, and one little sprig of rosemary.
4. Bake until the crescent pastry is golden, about 15 minutes.

Ingredients:

• 12 large eggs
• 1/3 cup mayonnaise
• 1 1/2 tsp yellow mustard
• 1 tsp white vinegar
• 1/4 tsp salt — more to taste
• 1/8 tsp black pepper
• paprika — for garnish

Instructions:

1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat.
2. Once boiling, cover the pan, remove from heat, and let sit for 12 minutes.
3. Transfer eggs to an ice bath and let cool for at least 5 minutes. Peel the eggs.
4. Slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl.
5. Mash the yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until well combined and creamy.
6. Spoon or pipe the filling back into the egg white halves.
7. Sprinkle with paprika. Refrigerate until ready to serve.

Ingredients:

Dumpling Filling

• 1 lb ground pork
• 2 cups napa cabbage — finely chopped and squeezed dry
• 1 tablespoon fresh ginger — grated
• 4 cloves garlic — minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon white pepper
• 4 stalks green onions — thinly sliced

Lasagna Assembly

• 60-70 wrappers wonton wrappers — square or round, thawed if frozen
• 15 oz ricotta cheese
• 3 cups mozzarella cheese — shredded, divided
• 1 egg
• 1 teaspoon Italian seasoning

Sauce

• 24 oz marinara sauce — about 3 cups
• 2 tablespoons chili garlic sauce — Huy Fong or similar
• 1/2 cup chicken broth

Garnish

• green onions — sliced, for topping
• sesame seeds — for topping
• chili oil — optional, for drizzling

Instructions:

Filling Preparation

1. [PLACEHOLDER] Finely chop the napa cabbage, sprinkle with salt, let sit 10 minutes, then squeeze out excess moisture in a clean towel
2. [PLACEHOLDER] In a large bowl, combine ground pork, cabbage, ginger, garlic, soy sauce, sesame oil, rice wine vinegar, white pepper, and green onions
3. [PLACEHOLDER] Mix until well combined — do not overmix or the filling will be tough

Sauce and Cheese Prep

1. [PLACEHOLDER] Mix marinara sauce with chili garlic sauce and chicken broth — this is your fusion sauce
2. [PLACEHOLDER] In a separate bowl, combine ricotta, egg, 1 cup mozzarella, and Italian seasoning

Assembly

1. [PLACEHOLDER] Preheat oven to 375°F
2. [PLACEHOLDER] Spread 1/2 cup of sauce on the bottom of a 9x13 baking dish
3. [PLACEHOLDER] Layer wonton wrappers to cover the bottom, overlapping slightly
4. [PLACEHOLDER] Spread half the dumpling filling evenly over the wrappers
5. [PLACEHOLDER] Add another layer of wonton wrappers
6. [PLACEHOLDER] Spread all of the ricotta mixture over the wrappers
7. [PLACEHOLDER] Add another layer of wonton wrappers
8. [PLACEHOLDER] Spread remaining dumpling filling
9. [PLACEHOLDER] Top with final layer of wonton wrappers
10. [PLACEHOLDER] Pour remaining sauce over the top, making sure edges are covered (wonton wrappers need moisture to cook)
11. [PLACEHOLDER] Top with remaining 2 cups mozzarella

Baking

1. [PLACEHOLDER] Cover tightly with foil and bake for 25 minutes
2. [PLACEHOLDER] Remove foil and bake an additional 15-20 minutes until cheese is golden and bubbly
3. [PLACEHOLDER] Let rest 10-15 minutes before cutting — this is important for clean slices
4. [PLACEHOLDER] Garnish with sliced green onions, sesame seeds, and a drizzle of chili oil

Ingredients:

Main Ingredients

• 2 Tbsp olive oil — divided
• 1 lb ground turkey or beef — 93/7
• 1.5 cups sweet onion — finely diced
• 1 cup carrots — shredded
• 1/2 tsp ginger paste — or minced ginger
• 3 cloves garlic — crushed
• 1/4 cup chicken broth — regular sodium
• 5 cups shredded cabbage — cut into ¼-inch shreds
• 2 Tbsp soy sauce — Tamari or coconut aminos, gluten-free
• 2 tsp rice wine vinegar — or apple cider vinegar
• 1/2 tsp salt — to taste
• 1/4 tsp pepper — to taste
• 1 tsp toasted sesame oil

Optional Toppings

• toasted sesame seeds
• green onions
• Texas Pete

Instructions:

1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.
2. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
3. Pour chicken broth in the pan and scrape the bottom of it to deglaze it.
4. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
5. Just before serving add toasted sesame oil, top with green onions and toasted sesame seeds, and texas pete, if desired.

Ingredients:

Steaks

• 2 steaks filet mignon steaks — 8 oz each, 1.5-2 inches thick
• 1 tablespoon kosher salt
• 1 teaspoon coarse black pepper
• 1 tablespoon olive oil

Butter Baste

• 3 tablespoons unsalted butter
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3 cloves garlic — smashed

Garnish

• flaky sea salt — such as Maldon, for finishing
• fresh cracked pepper — for finishing

Instructions:

Preparation

1. [PLACEHOLDER] Remove the filet mignon steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature
2. [PLACEHOLDER] Pat the steaks completely dry with paper towels — this is critical for a good sear
3. [PLACEHOLDER] Season generously on all sides with kosher salt and coarse black pepper

Searing

1. [PLACEHOLDER] Heat a cast iron skillet over high heat until it just begins to smoke, about 3-4 minutes
2. [PLACEHOLDER] Add olive oil to the pan, then carefully place steaks in the skillet — do not move them
3. [PLACEHOLDER] Sear undisturbed for 3-4 minutes until a deep brown crust forms
4. [PLACEHOLDER] Flip the steaks and sear the other side for 3-4 minutes

Butter Baste and Finish

1. [PLACEHOLDER] Reduce heat to medium, add butter, thyme, rosemary, and smashed garlic to the pan
2. [PLACEHOLDER] Once butter is melted and foaming, tilt the pan slightly and spoon the butter over the steaks continuously for 1-2 minutes
3. [PLACEHOLDER] For medium-rare, pull the steaks when the Thermapen reads 130°F — they will carry over to 135°F while resting
4. [PLACEHOLDER] Transfer steaks to a cutting board and rest for 5-8 minutes — do not skip this step
5. [PLACEHOLDER] Finish with flaky sea salt and fresh cracked pepper before serving

Ingredients:

Honey Syrup

• 1/4 cup honey
• 1/4 cup water

Cocktail

• 2 ounces bourbon — Four Roses, Knob Creek, or Bulleit
• 3/4 ounce lemon juice — freshly squeezed
• 1/2 ounce honey syrup
• lemon peel/slice — for garnish

Instructions:

Honey Syrup

1. Combine honey and water in a small saucepan over medium heat
2. Stir until honey dissolves completely
3. Let cool before using

Cocktail

1. Fill a cocktail shaker with ice
2. Add bourbon, lemon juice, and honey syrup
3. Cover and shake vigorously, about 15 seconds
4. Strain into an ice-filled rocks glass
5. Garnish with a lemon twist

Ingredients:

Salad

• 1 large cucumber — hothouse/English
• 4-5 roma tomatoes — or grape tomatoes
• 1 large red bell pepper
• 1/2 small red onion
• 15 oz garbanzo beans — can, rinsed and drained
• Optional toppings — olives, feta, pepperoni, fresh herbs

Vinegar Dressing

• 3 Tbsp red wine vinegar
• 2 tsp dried oregano
• 1/4 tsp salt — more/less to taste

Instructions:

1. Make the dressing - in a small bowl, combine all ingredients and whisk to combine. Set aside.
2. Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).
3. Put vegetables and garbanzo beans in a large bowl.
4. Add dressing and toss to combine.
5. Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

Ingredients:

Wrapper & Cooking

• 50 dumpling wrappers
• 1 Tbsp vegetable oil — for each batch
• 1 tsp roasted sesame oil
• 1/4 cup water

Filling

• 3/4 lb ground pork
• 5 oz green cabbage
• 2 green onion/scallion
• 2 shiitake mushrooms
• 1 clove garlic
• 1 inch ginger — 1 knob
• 1 tsp sake
• 1 tsp roasted sesame oil
• 1 tsp soy sauce
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Dipping Sauce

• 1 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1/2 tsp Szechuan oil — Optional

Instructions:

1. Prepare the filling by finely chopping the cabbage, green onions, mushrooms, garlic, and ginger.
2. Mix all filling ingredients together until well combined.
3. Place about 1 tablespoon of filling in the center of each wrapper.
4. Wet the edges of the wrapper with water, fold in half, and pinch to seal, creating pleats along the edge.
5. Heat vegetable oil in a large skillet over medium heat.
6. Place gyoza in the pan and cook until bottoms are golden brown (about 3 minutes).
7. Add water, cover with a lid, and steam until water evaporates (about 3 minutes).
8. Remove lid and drizzle with sesame oil. Cook until bottoms are crispy.
9. Mix dipping sauce ingredients together and serve with hot gyoza.

Ingredients:

Crust

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter — melted
• 1 tablespoon granulated sugar

Filling

• 16 oz cream cheese — two 8-oz blocks, room temperature
• 1/2 cup granulated sugar
• 1/4 cup sour cream — room temperature
• 1 teaspoon vanilla extract
• 2 large eggs — room temperature

Instructions:

Prepare the Crust

1. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
2. Press the mixture into the bottom of a 7-inch springform pan, creating an even layer.
3. Place the pan in the freezer while you prepare the filling.

Make the Filling

1. Beat cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
2. Add sugar and beat until combined, scraping down the sides as needed.
3. Mix in sour cream and vanilla extract until smooth.
4. Add eggs one at a time, beating on low speed just until combined. Do not overmix.

Pressure Cook

1. Pour the filling over the crust in the springform pan.
2. Cover the pan tightly with aluminum foil.
3. Add 1.5 cups of water to the Instant Pot and place the trivet inside.
4. Create a foil sling to lower the pan onto the trivet and help remove it later.
5. Close the lid, set the valve to sealing, and cook on High Pressure for 35 minutes.
6. When done, let pressure release naturally for 10 minutes, then quick release remaining pressure.

Cool and Serve

1. Carefully remove the cheesecake using the foil sling.
2. Remove the foil cover and blot any water from the surface with a paper towel.
3. Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
4. Run a knife around the edges before releasing the springform ring.

Ingredients:

Base Ingredients

• 1 tablespoon vegetable oil
• 4 cloves garlic — minced
• 1/4 cup Gochujang — Korean red chili pepper paste
• 1/4 cup soy sauce
• 2 tablespoons water
• 1 tablespoon rice wine vinegar
• 1/4 cup brown sugar
• 1.5 tablespoons fresh ginger — peeled and grated
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Finishing Touch

• 1 tablespoon sesame oil — add last

Instructions:

1. In a small sauce pan over medium-high heat, add vegetable oil and saute garlic for 1 minute or until fragrant.
2. Add Gochujang, and saute for 1 minute.
3. Add remaining ingredients (except sesame oil), and bring sauce to a boil for 1 to 2 minutes, stirring constantly.
4. Remove from heat and stir in sesame oil.

Ingredients:

Brine

• 2 cups water
• 2 cups ice water
• 1/2 cup pure maple syrup
• 1/4 cup Morton's Kosher Salt
• 1 tablespoon vanilla extract
• 1 teaspoon granulated onion
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg

Main

• 4 bone-in pork chops — 1-2 inch thick

Instructions:

Brine Preparation

1. Mix the water, syrup, salt, vanilla, onion, pepper, cinnamon, and nutmeg in a medium sauce pan
2. Heat until it simmers the let it simmer 1 - 2 minutes stirring frequently
3. Remove from heat and pour into ice water
4. When the brine is cool add the brine to a large Ziploc bag with the pork chops
5. Place in the refrigerator for 4 hours

Cooking

1. Remove the pork chops from the brine, rinse, and pat dry
2. Preheat the BGE to 450-500° measured at the dome
3. Cook the pork chops 5 minutes on one side then flip
4. Cook for another 5 minutes or until the Thermapen measures 145°
5. Pull the pork chops and let them rest 5 minutes before serving

Ingredients:

Main Ingredients

• 4 large egg whites — room temperature
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions:

Preparation

1. Preheat oven to 225°F (105°C) and line a large cookie sheet (or two regular-sized cookie sheets) with parchment paper. Set aside.
2. Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl.

Mixing

1. Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.
2. Increase speed to high.
3. With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
4. Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn't dissolved).
5. Stir in vanilla extract and any other extract you may like to use. If using food coloring, add it at this stage.

Piping and Baking

1. Fit a large disposable piping bag with a large star tip (Ateco 846 recommended) and transfer meringue to prepared piping bag.
2. Pipe onto prepared cookie sheet. The meringue cookies can be close to each other as they won't spread.
3. Bake on 225°F (105°C) for 1 hour.
4. Turn off the oven once the baking time has passed, and do not open the oven.
5. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.

Ingredients:

Broth Base

• 8 cups Dashi stock
• 6 tbsp White miso paste
• 2 tbsp Red miso paste
• 2 tbsp Sesame oil
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Fresh ginger — finely grated
• 3 Garlic cloves — minced

Noodles and Protein

• 4 portions Fresh ramen noodles
• 12 oz Chashu pork — sliced and warmed
• 4 Large eggs — soft-boiled and halved

Toppings

• 4 Green onions — thinly sliced
• 2 Nori sheets — cut into strips
• 0.5 cup Bamboo shoots
• 0.5 cup Sweet corn kernels
• 2 tsp Toasted sesame seeds
• 1 tsp Chili oil — optional, for serving

Instructions:

Build the Miso Broth

1. [PLACEHOLDER] Heat sesame oil in a large pot over medium heat, then sauté garlic and ginger for 1 to 2 minutes until fragrant.
2. [PLACEHOLDER] Add dashi stock and bring to a gentle simmer for about 5 minutes to infuse aromatics.
3. [PLACEHOLDER] In a bowl, whisk white miso paste and red miso paste with a ladle of hot broth until smooth.
4. [PLACEHOLDER] Return dissolved miso mixture to the pot, then stir in soy sauce and mirin. Keep broth at a low simmer and do not boil hard.

Prepare Noodles and Eggs

1. [PLACEHOLDER] Bring a separate pot of water to a boil and cook ramen noodles according to package directions until just tender.
2. [PLACEHOLDER] Drain noodles and rinse briefly with warm water to stop carryover cooking, then portion into serving bowls.
3. [PLACEHOLDER] If needed, warm sliced chashu pork in a skillet or in a little hot broth so it is ready for plating.

Assemble Each Bowl

1. [PLACEHOLDER] Ladle hot miso broth over noodles in each bowl, ensuring noodles are fully submerged.
2. [PLACEHOLDER] Top each bowl with chashu pork, soft-boiled egg halves, bamboo shoots, corn, green onions, and nori strips.
3. [PLACEHOLDER] Finish with toasted sesame seeds and a small drizzle of chili oil if desired, then serve immediately.

Ingredients:

Rub

• 2 tablespoons kosher salt
• 2 tablespoons coarse black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper — optional, for heat

Main

• 8-10 pounds bone-in pork butt — also called pork shoulder
• 2 tablespoons yellow mustard — as binder
• apple cider vinegar — for spritzing
• wood chunks — hickory, oak, or pecan

Instructions:

Preparation

1. [PLACEHOLDER] Trim excess fat cap to about 1/4 inch thickness
2. [PLACEHOLDER] Apply thin layer of yellow mustard as a binder
3. [PLACEHOLDER] Mix all rub ingredients and apply generously to all sides
4. [PLACEHOLDER] Let the meat sit at room temperature for 30-45 minutes

Smoking

1. [PLACEHOLDER] Preheat smoker to 225-250°F
2. [PLACEHOLDER] Add wood chunks for smoke
3. [PLACEHOLDER] Place pork butt fat side up on the grate
4. [PLACEHOLDER] Smoke for 8-10 hours, spritzing with apple cider vinegar every 2 hours after the first 4 hours
5. [PLACEHOLDER] When internal temp reaches 165°F, wrap in butcher paper if desired (Texas crutch)
6. [PLACEHOLDER] Continue cooking until internal temp reaches 195-205°F and probe slides in like butter

Rest and Serve

1. [PLACEHOLDER] Rest in a cooler wrapped in towels for 1-2 hours
2. [PLACEHOLDER] Pull the pork apart with forks or bear claws
3. [PLACEHOLDER] Mix in some bark pieces throughout
4. [PLACEHOLDER] Serve on buns or alongside your favorite sides

Ingredients:

• 2 tablespoons sesame oil
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 2 teaspoons soy sauce
• 1 teaspoon ginger — grated (Microplane)
• 1 garlic clove — grated (Microplane)
• 1 pinch sea salt

Instructions:

1. Mix all ingredients together until well combined.

Ingredients:

Brine Base

• 4 cups water
• 1/4 cup kosher salt

Optional Additions

• herbs — such as thyme, rosemary, or bay leaves
• sugar — brown or white sugar to balance the salt
• aromatics — garlic, peppercorns, citrus peels

Instructions:

1. Combine water and kosher salt in a large container or zip-top bag
2. Stir until salt is completely dissolved
3. Add any optional herbs, sugar, or aromatics if using
4. Add chicken wings or other meat
5. Refrigerate for 2-3 hours for chicken wings (time may vary for other cuts of meat)

Ingredients:

Rub

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon brown sugar
• 1/2 teaspoon cayenne pepper — optional, for extra heat

Main

• 3-4 pounds chicken wings — tips removed, flats and drums separated
• 1 tablespoon baking powder — for crispy skin
• 2 tablespoons olive oil — light coating

Sauce (optional)

• 4 tablespoons butter — melted
• 1/2 cup hot sauce — Frank's RedHot or similar
• 2 tablespoons honey

Instructions:

Preparation

1. [PLACEHOLDER] Pat wings completely dry with paper towels — this is critical for crispy skin
2. [PLACEHOLDER] Toss wings with baking powder and olive oil in a large bowl
3. [PLACEHOLDER] Mix all rub ingredients and season wings generously on all sides
4. [PLACEHOLDER] Place wings uncovered on a rack in the refrigerator for 1 hour if time allows (improves crispiness)

Smoking

1. [PLACEHOLDER] Preheat smoker to 225°F with fruit wood (apple or cherry)
2. [PLACEHOLDER] Place wings directly on the grate in a single layer, not touching
3. [PLACEHOLDER] Smoke for 1.5 hours at 225°F until skin begins to set
4. [PLACEHOLDER] Increase temperature to 350-375°F for the final 30-45 minutes to crisp the skin
5. [PLACEHOLDER] Wings are done when internal temperature reaches 175-180°F at the thickest part

Finishing

1. [PLACEHOLDER] For sauced wings: toss in butter/hot sauce/honey mixture while hot
2. [PLACEHOLDER] For dry wings: serve as-is with the rub — the bark is incredible
3. [PLACEHOLDER] Let rest 5 minutes before serving
4. [PLACEHOLDER] Serve with ranch or blue cheese dressing and celery sticks

Ingredients:

Main

• 2 blocks cream cheese — 8 oz each, cold
• 2 tablespoons BBQ rub — your favorite, sweet or savory
• 1 tablespoon olive oil — for coating

Optional Toppings

• everything bagel seasoning — alternative to BBQ rub
• jalapeño jelly — for serving
• hot honey — for drizzling
• bacon bits — for garnish
• green onions — chopped, for garnish

Instructions:

Preparation

1. [PLACEHOLDER] Score the top of each cream cheese block in a crosshatch pattern (don't cut all the way through)
2. [PLACEHOLDER] Brush lightly with olive oil
3. [PLACEHOLDER] Apply BBQ rub generously to all sides, getting into the scored lines

Smoking

1. [PLACEHOLDER] Preheat smoker to 225°F
2. [PLACEHOLDER] Place cream cheese directly on the grate or on a small piece of foil with edges
3. [PLACEHOLDER] Smoke for 2 hours until the cream cheese is soft, slightly melted at edges, and has golden color
4. [PLACEHOLDER] The rub should form a nice crust on top

Serving

1. [PLACEHOLDER] Transfer to a serving plate
2. [PLACEHOLDER] Drizzle with jalapeño jelly or hot honey if desired
3. [PLACEHOLDER] Serve immediately with crackers, pretzels, or sliced baguette

Ingredients:

Main Ingredients

• 2 ounces choice of alcohol — tequila, bourbon, rum, cognac, vodka, or champagne
• 4 ounces choice of juice — orange or pineapple juice
• 1/4 ounce grenadine

Garnish

• 1 cocktail sword
• 1 orange/pineapple slice
• 1 cherry

Instructions:

1. Fill a highball glass with ice
2. Add your choice of alcohol and juice
3. Top with the grenadine, which will sink to the bottom of the glass, creating a layered effect
4. Garnish with an orange/pineapple slice and a cherry on a cocktail sword

Ingredients:

Sauce Base

• 1 cup water
• 1/4 cup soy sauce
• 1/4 cup light brown sugar — packed
• 2 tablespoons honey
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder

Thickening Slurry

• 1/4 cup water
• 2 tablespoons cornstarch — or potato starch

Instructions:

Sauce Preparation

1. Combine all sauce base ingredients in sauce pan over medium heat and bring to a boil, whisking frequently.

Thickening

1. While sauce comes to a boil, create a slurry by adding 1/4 cup water and cornstarch to a small bowl, then whisking until cornstarch is dissolved.
2. Pour the slurry in the saucepan, then bring the sauce back to a boil, whisking frequently.
3. Once boiling, cook for 1-2 minutes or until desired thickness is reached. For best results, sauce should easily coat the back of a spoon.
4. Remove teriyaki sauce from heat and let cool slightly, about 5-10 minutes.