ITS Black Friday
Now Get a "FREE" Mystery Pouch of 1 of our Seasonings/Rubs with the Purchase of ant 3 Items or more of our BBQ Sauces, Rubs and Hot Sauces. The Holiday Season is here and time to get your Favorite Sauces and Rubs to Enhance your Culinary Cuisine Dish wheather you are Grilling, Smoking, or just cooking on the Cook top. So get something for yourself or the Special Person, We've got you covered. So start $aving Today, 30% OFF on $20 or More
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
AWESOME……
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