Recipes
FELONY A-SALT PULLED PORK
Ingredients:
1 Bone in pork butt
2 Oz. Mustard
2-4 Oz. Felony A-Salt Rub (season to your preference)
Aluminum Foil
Recipe:
Step 1 - Preheat smoker or oven to 250F
Step 2 - Dry pork butt with a paper towel and apply mustard on all sides
Step 3 - Apply rub on all sides
Step 4 - Put meat in smoker or oven and cook until it gets to 170F internal temp and forms a bark on the outside
Step 5 - Wrap tightly in foil and put back in oven or smoker until it reached 205F internal temp
Step 6 - Remove from heat and let rest at least 20 minutes
Step 7 - Remove foil, remove bone, shred meat, add back juices from foil, and add more rub to taste. Mix thoroughly and serve with one of our amazing sauce flavors or serve on it’s own.
PITMASTER’S SECRET BRISKET
Ingredients:
1 Full beef brisket flat and point
2 Oz. Mustard
2-4 Oz. Felony A-Salt Rub (season to your preference)
4 Oz. Pitmaster’s Secret Sauce
Butcher paper
Recipe:
Step 1 - Preheat smoker or oven to 250F
Step 2 - Trim any excess fat off of brisket so the cap is no more than 1/2 inch thick at any point
Step 3 - Pat dry with paper towel, apply mustard on all sides, and apply rub on all sides
Step 4 - Put meat in smoker or oven and cook until it gets to 170F internal temp and forms a bark on the outside
Step 5 - Wrap tightly in butcher paper and put back in oven or smoker until it reached 201F internal temp
Step 6 - Remove from heat and let rest at least 30 minutes
Step 7 - Remove paper and slice against the grain. Serve with our Pitmaster’s Secret sauce on the side.
BURNS SO GOOD CHICKEN THIGHS
Ingredients:
12 Bone in chicken thighs preferable skin on
2-4 Oz. Burns So Good Rub
Recipe:
Step 1 - Preheat grill or cast iron pan to 350F
Step 2 - Rinse chicken thighs and apply rub on all sides
Step 3 - Grill on both sides until skin is crispy and slightly charred and internal temp gets to 165F
Step 4 - Pull from heat and let rest for 10-15 minutes before serving with one of our sauces or without sauce.
UMAMI EXPLOSION LAMB ROAST
Ingredients:
1 Bone in lamb roast
2 Oz. Olive oil
1 Tbsp Salt
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1/2 Tbsp Dry Rosemary
2-4 Oz. Umami Explosion Sauce
Recipe:
Step 1 - Preheat smoker or oven to 300F and heat cast iron pan on the stove on high heat until smoking
Step 2 - Rise and dry roast, apply olive oil on all sides, mix seasonings and rub on all sides
Step 3 - Sear roast on all sides until golden brown
Step 4 - Put roast in smoker or on a rack in the oven
Step 5 - Cook until internally temp reaches 120F and then apply sauce on all sides with a brush
Step 6 - Continue cooking to 140F internal temp, baste once more with sauce, and remove from heat
Step 7 - Let rest for 20-30 minutes before serving
CANTINA COWBOY CHICKEN WINGS
Ingredients:
1 Lb. Chicken Wings
2 cups flour
2 Tbsp salt
1 Tbsp black pepper
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Paprika
4 Oz. Cowboy Cantina Sauce
1/2 Gallon Oil
Recipe:
Step 1 - Preheat oil to 350F
Step 2 - Rinse wings and mix Flour and seasoning in a large bag or bowl
Step 3 - Drop the wings in the flour in small batches to coat on all sides
Step 4 - Drop the wings in the frier oil making sure to flip them periodically
Step 5 - Cook until crispy brown on the outside with an internal temp of 165F
Step 6 - Remove from heat and immediately toss in our Cantina Cowboy Sauce and serve