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Our Recipes as well as our customers

Ghost Pepper Dusted Tilapia with Crisp Winter Melon Salw and Mint OIl:

Start with the Tilapia and dust it with the Kick It Up Rub and set aside,

For the Mint Oil:

1/4 cup coarse salt,   4 cups loosely packed mint leaves, 3/4 cup grape-seed or Canola oil, prepare an ice-water bath; set aside.

Bring 4 cups water and salt to a boil in a medium saucepan. Add mint leaves and cook 10 to 15 seconds. Drain, and immediately transfer to ice-water bath to cool. Drain and squeeze dry. Place half of the mint leaves in the jar of a blender with enough oil to cover; blend for 2 minutes. Add remaining leaves and oil and blend for 2 minutes more. Transfer to an airtight container and refrigerate overnight.Strain mint oil through cheesecloth and discard solids. Oil can be kept in an airtight container, refrigerated, for up to 5 days. 

Crisp Melon Slaw:
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Smoked Pork Butt

Smoked Pork Butt, covered with EVOO and our BBQ Dry Rub, 6.5 hours at 280 smoked in a cast iron pan, then removed from smoker and added 1/2 bottle of our NCV sauce to pan covered with foil and put in oven at 300 for 1 hour 20 minutes then shredded, Recomended BBQ Sauce is Our Carolina Bold Gold or the sauce of your choosing


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