Category: Recipes

Breaded Buttermilk Buffalo Grilled Chicken



1 buttermilk
1 Franks RedHot Wing Sauce
1 Uncle Bob’s Sweet Louisiana Spice


chicken breast fresh – no broth or brine added
panko bread crumbs
potato flakes


Pound the meat down to a thickness of ½ inch

Add the chicken to a non-reactive container and cover completely with a 50/50 mixture of buttermilk and buffalo wing sauce. I like adding some Uncle Bobs Sweet Louisiana seasoning to this mixture for a little more kick. Let the chicken brine in the buttermilk mixture for a minimum of 4 hours. Today it did a total of 8 hours.

I have grilled this both on charcoal (my favorite) and gas. If you are going to grill with charcoal, set up for a medium low offset fire. For gas, preheat to medium temperature.

While the grill is heating, take the chicken pieces directly from the brine and bread them with a mixture of panko and potato flakes.

When the grill is up to temperature, carefully add the chicken to the grill. We will slowly cook this until the breading starts to set and change color on the back side.

Cook the chicken until 165 deg F and serve.

Sweet Heat Chili


2 tablespoons olive oil
1-1/2 cups sweet onion chopped
6 large garlic cloves minced
3 pounds ground beef
5 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 teaspoons salt
3 bay leaves
2 jalapeños seeds & ribs removed and chopped finely
1 crushed tomatoes with puree 28-ounce can
1 low-sodium chicken broth 14.5-ounce can
1 tomato paste 6-ounce can
2 cups Cole’s Sweet Heat barbecue sauce
1 chili beans in sauce 15-ounce can


Heat oil in large sauce pot or Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are soft and lightly browned, about 8 minutes.

Add beef and sauté until browned, about 5 min. Add chili powder, cayenne, cumin, basil, bay leaves, oregano, salt, pepper and thyme. Stir 2 minutes.

Mix in jalapeños, tomatoes, broth, tomato paste, and barbecue sauce. Bring to a boil and then reduce heat to a simmer. Let simmer about 1 hour and 15 min until thickened to desired consistency, stirring occasionally.

Mix in the beans and heat an additional 5 minutes.

Remove bay leaves before serving.

Honey Mustard Chicken Meatballs

makes 50-60 meatballs



2 lbs chicken thighs
1 egg
1 cup bread crumbs
2 stalks of celery minced
1 green onion minced
1 cup Uncle Bob’s Sweet Mustard Sauce
1 clove garlic
1 tsp of Uncle Bob’s Rib Rub.



Mix well, roll into golf ball size pieces dust with additional rub and let the flavors set in while resting in the refrigerator.

Grill or smoke the meatballs to 165 deg F and start glazing with the remainder of the sauce to your likeness. I recommend smoking as the temps are lower and gives you more time and control of glazing all of these pieces.

Remove and hold for guests in a slow cooker on warm.

Smoky Beer Pimento Cheese

prep 15 minutes
cook 15 min
makes 32 tbsp


1/4 cup Mayonnaise
1 tbsp Dijon Mustard
1/2 tbsp Tabasco™ Sriracha Hot Sauce
1/2 tsp Course Ground Black Pepper
4 oz Smoked Gouda Cheese Grated
4 oz Pepper Jack Cheese Grated
4 oz Sliced Pimento – Drained
2 tbsp Kraftig™ Lager Beer
1/4 tsp Smoked Paprika
1/4 tsp Worcestershire Sauce


Using a grater, shred cheese. You will get better results by shredding your own cheese.

Combine ingredients in a large mixing bowl. For smoother consistency, use an electric mixer. I prefer to hand mix with a fork for a course texture.

Allow mixture to rest in refrigerator so that flavors combine.

Pimento Pulled Pork Appetizers


french bread seasoned slices
pulled pork
pimento cheese
jalapeno nacho slices


Heat pulled pork to serving temperature (140 deg F or higher)

Assemble appetizer by placing a tablespoon of pimento spread on the seasoned french bread slice. Top with a tablespoon of pork and finish it off with a jalapeno slice.

Macaroni & Cheese

makes 12-24


1 pound elbow macaroni
1 cup whole milk
2 cans evaporated milk 12-ounce
3 eggs
1 cup butter cut into small pieces
1/2 pound colby cheese freshly grated
1/2 pound monterey jack cheese freshly grated
1/2 pound sharp cheddar cheese freshly grated
1 pound Velveeta cheese cut into small chunks
1/2 cup sour cream
2 tsp salt
1 tablespoon white pepper
1 tsp cayenne pepper
1 tablespoon sugar
1 cup mild cheddar cheese
cooking spray


Heat oven to 350° F. Prepare a deep sided 9×13 pan (half hotel pan) by coating with cooking spray. Set aside.

Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan.

While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese.

Bake for 30 to 45 minutes or until the top is lightly golden brown.

Dry Sriracha Wings


5 oz Uncle Bob’s Red Seasoning
3 lbs chicken wings


Liberally coat coat 3 pounds of wings the chicken wings with the entire bottle of “Red” seasoning

Allow the wings to “dry brine” for around 4 hours.

Smoke the wings long enough to get the desired level of smoke then finish them at high heat for the desired crispiness.

Code 3 Steaks

prep 30 minutes
cook 10 minutes
makes 1 steak


1 Crisco Butter Flavored Cooking Spray
1 Delmonico Steak
1 Tbsp butter
1 Code 3 Seadog Rub
1 Code 3 Grunt Rub


Spray both sides of steak with cooking spray. First apply a coat of Code 3 “Seadog” Rub, then a coating of Code 3 “Grunt” Rub on both sides. Press the rub in with a wadded up piece of cling wrap.

On grill set up for offset cooking, place steaks on the side away from the coals. In about 3 minutes, rotate steaks 45 degrees for grill marks. In 2-3 minutes, flip steaks end over end.

Grill steaks to desired doneness. 135 for Medium Rare, 140 for Medium, and 150 for Medium Well.

Add a tablespoon of butter to each steak and let rest 5 minutes before serving.

Buffalo Chicken Fatty


1lb ground chicken thighs (substitute ground chicken) do not use ground chicken breast.
14 thin slices of bacon (approximately 1lb)
1 block of cream cheese
2 oz bleu cheese
2/3 cup of shredded carrots, chopped green onion, chopped celery
Penzey’s Ozark Seasoning
Franks Hot Wing Sauce
Red Jalepeno Jelly
Butter flavored Crisco cooking spray
1 gallon zip-lock bag.


Coat the inside of the gallon bag with the cooking spray.  Place 1lb of ground meat into the bag and spread it evenly.  Use the bag to help create a square sheet of meat on the inside of the bag.

On a cutting board, cover with 2 sheets of foil overlapping each other.  Place 7 strips of bacon parallel and pushed tightly together.  Flip up the end of every other piece of bacon on one end.  Place a piece of bacon perpendicular to the 7 strips on the end in which you flipped up the bacon pieces.  Fold the flipped up ends down on top of the piece of bacon you just placed.  From the other end of the piece you just placed flip back the pieces you did not flip previously.  You will be folding these over the piece of bacon you laid perpendicular.  Now place another piece of bacon tightly against the fold and then flip back the fold pieces of bacon over this piece.  Repeat the pattern alternating strips of bacon until you have weaved a 7 piece by 7 piece bacon lattice.

In a bowl, soften and combine a block of cream cheese and 2 oz of bleu cheese.  Fold in the carrot, onion, celery mixture and 1/4 cup of wing sauce.  Set aside.

Open the gallon bag with the ground chicken and using kitchen shears, cut down the side of the bag.  Carefully peel back the plastic and lay the formed ground chicken on top of your bacon weave.

Place the cheese mixture into the center of the ground chicken.

Using the foil to assist, roll the far side of the bacon and chicken sheet back over the cream cheese mixture.  Repeat with the front forming a meat log filled with the cheese/vegetable mixture.  Pinch the ends of the log together.

Unroll the foil and dust the meat log with the Ozark Seasoning.  After the meat is covered,  wrap the meat tightly with the foil.  Twist the ends of the foil tightly so that it compresses and forms the meat.

Prepare a grill for a low and slow indirect cook.  By shutting down your vents and cooking this way, you can keep the grill under 350.  This will take approximately 2 hours to cook.

You can also prepare a smoker to cook at 225.  It will take approximately 3 hours using this method.

Once your grill or smoker is up to temperature place the meat unwrapped onto the grill grate.  Cook until the outer layer of chicken is at 170 degrees.  You can also use the bacon as a visual indicator.  it appears to be browned around this temperature.

Glaze the fatty with a buffalo chicken glaze which consists of 2 parts of buffalo sauce to 1 part red jalapeño jelly.  Glaze in multiple layers to the desired thickness.  This may take an additional 1/2 hour.

When done glazing, remove from the grill and allow to rest.

To serve, slice into pieces approximately 1/2 – 3/4 inch thick.