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4 Peppercorn Pasta

Yield - 2-3 Servings
8 oz. Spaghetti, dried
1 stick Butter, unsalted, cubed
2 Quarts plus 1/8 cup Water
1 Tablespoon S&S brand 4 Peppercorn Rub
Parmesan cheese, grated
Directions:

- Bring 1/8 cup water to a boil, take out heat and whisk in butter. Season the butter sauce with S&S brand 4 Peppercorn Rub and set aside in a warm place.
- Cook the pasta in 2 quarts boiling salted water about 9 minutes. Drain and toss the pasta with the 4 peppercorn butter sauce and grated parmesan. 

4 peppercorn pasta


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4 Peppercorn Steak

Yield - 2 Servings

2 Tablespoons S&S brand 4 Peppercorn Rub

2 Each Ribeye Steaks, about 14 oz. each

2 Tablespoons Canola oil


Directions:

- Dust the ribeyes on all sides with S&S brand 4 Peppercorn Rub

- Heat a skillet or grill pan on medium-high heat until hot and add the canola oil

- Sear the steaks 5 minutes on each side for medium-rare. Remove from the pan and let rest on a cutting board for 5 minutes before serving


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4 Peppercorn-Sweet Mustard Glazed Chicken

Yield - 4 Servings

1/4 Cup Dijon Mustard

2 Tablespoons Whole Grain Mustard

2 Tablespoons Honey

1 Tablespoon S&S brand 4 Peppercorn Rub

4 Chicken breasts


Directions:

- For the glaze, whisk together first 4 ingredients, set aside.

- Bake or saute chicken breast and then brush with glaze.


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Asian-Jerk Grilled Chicken

Yield - 4 servings

2 Tablespoons Rice Wine Vinegar

2 Tablespoons Soy Sauce

2 Tablespoons Lime Juice

1/2 Cup Canola Oil

4 Tablespoons S&S brand Jerk Rub

2 Chicken Thighs

2 Chicken Legs

2 Chicken Breasts

2 Chicken Wings


Directions:

- Whisk together the first 5 ingredients. Place the chicken in this marinade and refrigerate for one hour.

- Remove chicken from the marinade and drip dry.

- Grill chicken over low heat for about 45 minutes, tuning every 10 minutes until chicken is cooked through.


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Bacon-Ranch Potato Salad

Yield - 2 Quarts

2 Red Potatoes, halved, boiled and cooled

3/4 Cup Mayonaise

2 Tablespoons S&S brand Ranch Rub

2 Tablespoons Apple Cider Vinegar

1/2 Cup Celery, chopped

1/4 Cup Scallions, chopped

6 Slices Bacon, cooked crispy and chopped


Directions:

- Mix everything together except the bacon. Spoon into a serving bowl and sprinkle chopped bacon on top.


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Baked Beans

Yield - 2 Quarts

2 Strips Bacon, small dice

1/2 Cup Yellow Onion, small dice

2 Teaspoons S&S brand BBQ Rub

1 Quart Navy Beans, soaked in water overnight refrigerated, drain before using 

3 Cups Beef Stock

1 Cup S&S brand St. Louis Style BBQ Sauce

1 Tablespoon Worcestershire Sauce

1 1/2 Teaspoons Dijon Mustard

1/4 Cup Brown Sugar

2 Teaspoons Molasses

1/2 Cup Beer, something light like PBR

1/4 Cup Apple Cider Vinegar


Directions:

- Pre-heat oven to 350 degrees.

- Saute the bacon in a large oven safe pot on medium low heat and render some of the fat out.

- Add the onion and S&S brand BBQ Spice Rub to the pot with the bacon and continue cooking on medium low heat until the onion is soft.

- Add the S&S brand St.Louis Style BBQ Sauce and the rest of the ingredients and increase to medium heat. Stir constantly until mixture has come to a simmer.

- Cover the pot and place in pre-heated oven.

- Bake about an hour or until beans are tender.


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BBQ Spiced French Fries

Yield - 4 Servings
4 Each Russet Potatoes

Canola Oil for frying
Directions:

- Peel potatoes and cut into 1/4 inch slices. Take each slice and cut into 1/4 inch sticks.
- Fry potatoes in 250 degree canola oil until just tender. 5-8 minutes. Let cool.
- Fry potatoes again in 350 degree canola oil until golden brown and crispy. 
- Remove from oil, drain on a rack and season with S&S brand BBQ Spice Rub.


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Carolina Style Chicken Tacos

Yield - 8 Tacos
6 each Chicken Thighs, bone in
2 cups S&S brand Carolina Style BBQ Sauce
1 cup Water
8 Tortillas, corn or flour
Garnishes that we like:
Cilantro Sprigs
Sour Cream
Hot Sauce
Shredded Cheddar Cheese
Shredded Iceburg Lettuce
Pickled Jalapeños 
Directions:

- Place chicken, S&S brand Carolina Style BBQ Sauce and water in a crock pot on low and cook for 8-9 hours.
- Remove chicken from liquid, pick the meat off the bones and discard any skin and bones.
- Place chicken back in the liquid and serve along side with tortillas and taco garnishes.

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Coffee-Cocoa Braised Short Ribs

Yield - 4 Servings
4 each Beef Short Ribs, 2" cut
1 bottle Red wine, something earthy
3 Tablespoons Extra-Virgin Olive Oil
2 quarts Beef Stock
1 each Yellow Onion, diced
2 cloves Garlic, smashed
2 Tablespoons Butter
2 Tablespoons Parsley, chopped
Directions:

- Place short ribs in a medium container and pour the red wine over it. Place in the refrigerator and let refrigerate overnight.
- Remove short ribs from the wine, drain well, reserve the wine.
- Place the short ribs on a sheet pan with a rack and sprinkle on all sides with 3 tablespoons S&S brand Coffee-Cocoa Rub.
- Put short ribs into a 500 degree oven and sear for about 15 minutes until brown on the outside.
- In the meantime in a medium pot slowly warm together the extra-virgin olive oil and garlic until fragrant. Add the onion and the rest of the S&S brand Coffee-Cocoa Rub and cook slowly until soft. 
- Add the reserved red wine and cook on high heat to reduce for about 10 minutes. Add the beef stock and simmer on medium-high heat for 10 minutes.
- Remove the short ribs from the oven and lower the oven temperature to 350 degrees.
- Place the short ribs into a casserole dish and pour your sauce over the top until it covers the meat half way up. Reserve the rest of the sauce. Cover with aluminum foil and cook in the oven about 3 hours until the short ribs are tender.
- Remove short ribs from the sauce, place the sauce back on to the stove (with any reserved sauce you may have), reduce until thick and finish by whisking in the butter and chopped parsley. 
- Plate the short ribs and pour the sauce over the top. Goes great with mashed potatoes, polenta, braised greens or roasted vegetables!

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Coffee-Cocoa Roasted Lamb Chops

Yield - 4 Servings
2 Tablespoons S&S brand Coffee-Cocoa Rub

8 Lamb Loin Chops, cut 1 1/4 in. thick (6-8oz. each)
2 Tablespoons Canola Oil
Directions:

- Season the lamb chops on each side with the S&S brand Coffee-Cocoa Rub and let them sit at room temperature for 20 minutes.

- Pre-heat the oven to 375 degrees.
- In a large heavy skillet heat the canola oil over high heat. 
- Add the lamb chops to the pan and sear 2 minutes on each side.
- Transfer the pan to the oven and cook 8-10 minutes on each side.
- Remove the lamb chops from the pan and let rest on a plate for 2 minutes before serving.

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Chili

Yield - About 2 Quarts

3 Tablespoons Canola Oil

1 1/2 # Beef Chuck Roast, cut into small cubes

1 Each Red Bell Pepper, chopped

1/2 Each Yellow Onion, chopped

1 Tablespoon Jalapeno, chopped

2 Tablespoons S&S brand BBQ Spice Rub

1/2 Cup Red Wine

1-16 oz. Can Tomato, diced

1 Quart Beef Stock

1/4 Cup Worcestershire Sauce

2 Tablespoons Molasses

1-16 oz. Can Kidney Beans


Directions:

- In a large heavy bottom pot heat canola oil on high heat.

- Drop your Beef in the pot and let sear (turn down heat if meat starts to burn) making sure you don't stir the meat to often so that you develop a nice crust. When the beef is seared on all sides remove from the pot with a slotted spoon.

- Add the bell pepper, onion, jalapeno and S&S brand BBQ Spice Rub, turn heat down to medium and saute the vegetables until soft and golden brown.

- Add the red wine and cook down until reduced almost all of the way.

- Add the remaining ingredients and the beef back into the pot. Bring to a simmer and cook until beef is tender and chili has thickened, about an hour.


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Deviled Eggs

Yield - 16 Pieces
8 Each Eggs
2 Tablespoons Dijon Mustard
3 Tablespoons Mayonaise
1 Tablespoon Worcestershire Sauce
1 Tablespoon S&S brand BBQ Spice Rub 

2 Each Scallions, chopped
Directions: 

- Place eggs in pot and cover with water. Simmer on medium-low heat for about 10 minutes until cooked through.
- Cool the eggs and peel.
- Cut eggs in half, scoop out the yolks and put them into a bowl. Place halved egg whites on to a platter.
- Whisk together the yolks with dijon, mayonnaise, Worcestershire sauce and S&S brand BBQ Spice Rub.

- Spoon the yolk mixture back in to the hollowed out egg whites. Garnish with the chopped scallions.

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Fish and Fennel Stew

Yield - 4 Servings

3 Tablespoons Olive Oil

2 Cloves Garlic, smashed

1 Cup Yellow Onion, medium dice

1 Each Fennel Bulb, medium dice

1 Each Bay Leaf

1 Tablespoon S&S brand Fish Rub

2 Cups White Wine

2 Cups Fish Stock (fish bones, vegetables and water simmered for 30 min. and strained)

1 1/2 # Halibut, Cod or Bass, cut into cubes

1 Tablespoon Parsley, chopped

4 Each Lemon Wedges

Crusty Bread


Directions:

- Put the olive oil and garlic in a pot and warm slowly together over medium-low heat until you can smell the fragrance of the garlic.

- Add the onion, fennel, bay leaf and S&S brand Fish Rub and saute on medium heat until soft.

- Deglaze with white wine and reduce by half. Add the fish stock and simmer for 20 minutes.

- Add the fish and continue cooking on medium-low heat until fish is cooked through, about 5 minutes.

- Spoon stew into bowls, sprinkle with parsley, garnish with lemon and serve with crusty bread.


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Fish en Papillote

Yield - 4 Servings
4 Each Fish fillets
1/2 Each Red Onion, sliced
1 Each Fennel Bulb, sliced
2 Each Yukon Gold Potatoes, sliced
2 Tablespoons S&S brand Fish Rub

2 Tablespoons Extra-Virgin Olive Oil
1 Each Lemon, sliced
4 Pats Butter
1/4 Cup White Wine
Directions:

- Pre-heat oven 375 degrees.
- Cut 4 large squares of parchment paper and place in 4 shallow bowls.
- Place 1 fillet of fish, some red onion, fennel and potato on each sheet of parchment.
- Season each packet with S&S brand Fish Rub and top with a drizzle of extra-virgin olive oil, a pat of butter, a splash of white wine and a slice of lemon.
- Fold parchment paper up  around edges tightly in 1/4 inch folds to create a half moon shape for each packet.
- Place on a sheet pan and bake 12 minutes. Serve each packet on a plate and simply tear one side open to reveal the fish and vegetables.

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Ginger-Pepper Chicken

Yield - 4 Servings

1 Cup Soy Sauce

2 Tablespoons Peanut Oil

2 Tablespoons Ginger, chopped

2 Tablespoons S&S brand 4 Peppercorn Rub

4 Chicken breasts


Directions: 

- Whisk together the first 4 ingredients and pour over chicken. Marinate for one hour in the refrigerator.

- Grill over medium heat about 5 minutes on each side or until cooked through.


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Herb Aioli

Yield - 1 Pint
2 Each Egg Yolks
Juice from 1 Lemon
1 Clove Garlic, smashed
1 Tablespoon S&S brand Fish Rub

1 Pint Canola Oil
1/4 Cup Water
Directions:

- Place the egg yolks, lemon juice, garlic and S&S brand Fish Rub in food processor and let run 5 seconds.
- While the food processor is running slowly drizzle in the canola oil alternating with a small drizzle of water when aioli starts to get to thick.

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Huli Huli Chicken

Yield - 4 Servings
2 Whole Chickens
Mesquite Wood
Directions:

- Cut each chicken in half lengthwise.
- Rub each 1/2 chicken with 1/4 cup S&S brand Hawaiian Style BBQ Sauce inside and out and let sit 30 minutes at room temperature.
- While your chicken is marinating prepare the grill. Start a fire with a small pile of charcoal. Once the fire flares up add your mesquite wood and let it catch on fire. Let it burn until you have white glowing embers. You will be cooking the chicken over moderately low heat. (Do not add the chicken to the grill until the flames have died down)
- Place your chicken on the grill or between 2 grates over the fire. Cook for about 45 minutes or until an internal temperature of 165 degrees TURNING CONSTANTLY. Baste the chicken with the remaining BBQ sauce several times during the cooking process.

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Jerk Chicken

Yield - 4 Servings
4 Each Chicken breasts or whole legs
2 Tablespoons S&S brand Jerk Rub

3 Tablespoons Canola Oil
Directions:

- Whisk together the S&S brand Jerk Rub and canola oil and rub all over the chicken and let marinate 1 hour.
- Grill the chicken over low heat turning over every 10 minutes for about 45 minutes or until internal temperature reaches 165 degrees.

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Jerk Chips and Salsa

Yield - 3-4 Servings
3 Cups Pineapple, small diced
1/2 Each Jalapeno, minced
1 Each Cucumber, peeled and small diced
1 Each Red Bell Pepper, small diced
1 Bunch Cilantro, chopped
2 Tablespoon S&S brand Jerk Rub

3 Tablespoons Extra-Virgin Olive Oil
25 Each Wonton Wrappers
1/3 Cup Butter, melted
Directions:

- Mix together pineapple, jalapeno, cucumber, red bell pepper, cilantro, extra-virgin olive oil and 1 tablespoon S&S brand Jerk Rub in a bowl.
- Brush wonton wrappers with melted butter and season with 1 tablespoon S&S brand Jerk Rub. Bake about 5 minutes at 350 degrees until golden brown.

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Jerk Dip

Yield - 1 Cup

1/2 Cup Honey

1/2 Cup Dijon Mustard

2 Tablespoons S&S brand Jerk Rub


Directions:

- Whisk all ingredients together and use as a dipping sauce for fried chicken or grilled meats.


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Jerk Potatoes

Yield - 4 Servings
1# (about 2 each) Yukon Gold Potatoes
2 Tablespoons Extra-Virgin Olive Oil

1/2 Bunch Parsley, chopped
Directions:

- Toss together the potatoes, extra-virgin olive oil and S&S brand Jerk Rub.

- Bake at 450 degrees for about 15 minutes until they are tender, golden brown and crispy.

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Jerk Shrimp

Yield - 4 Servings
1/3 Cup S&S brand Jerk Rub

1/3 Cup Canola Oil
1 # Shrimp, peeled and de-veined
 
Directions:

- Whisk together S&S brand Jerk Rub and canola oil and mix with all of the shrimp. Let marinate for 15 minutes.
- Grill shrimp over medium heat for about 2-3 minutes on each side until just cooked through. *Tip - for ease of grilling put the shrimp on soaked skewers.

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Jon's Tennessee Turkey Burgers

Yield - 4 Servings
2 # Turkey, ground
2 Cups Tortilla Chips, crumbled
1 Tablespoon Hot Sauce
1 Each White Onion, minced
1 Cup + more for basting S&S brand Tennessee Style BBQ Sauce

4 Each Hamburger Buns, toasted
4 Slices Pepper Jack Cheese
1 Each Avocado, sliced
Directions:

- Mix together the turkey, tortilla chips, hot sauce, onion and 1 cup S&S brand Tennessee Style BBQ Sauce and form into four even patties.
- Heat 2 Tablespoons Canola oil in skillet or grill pan on medium-high heat. Sear burgers 4 minutes on one side, flip over, baste with S&S brand Tennessee Style BBQ Sauce and cook 4 minutes more for medium doneness. 
- Top the burgers with pepper jack and sliced avocado and place on to toasted hamburger buns.

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Memphis Ribs

Yield - 4 Servings

2 Racks Pork Ribs

2 Tablespoons S&S brand BBQ Spice Rub

1 Jar S&S brand Tennessee Style BBQ Sauce


Directions:

- Season Ribs with S&S brand BBQ Spice Rub and refrigerate overnight.

- Simmer ribs in water or chicken stock until tender, 1 1/2-2 hours.

- Remove ribs from liquid and drip dry. Brush ribs with half of the S&S brand Tennessee Style BBQ Sauce.

- Grill ribs over medium heat turning constantly about 10 minutes or until they develop a nice crust. Brush the ribs with the remaining BBQ sauce and serve.


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Pork Milanese

Yield - 2 Servings
2 each 10 oz. Pork chops
1 cup S&S brand All-Purpose Brine Mix

8 cups Water
TT Salt and Pepper
1 each Egg, whisked
1 cup Panko breadcrumbs
2 cups AP Flour
1/4 cup Canola oil
2 Tablespoons Butter
1 each Shallot, minced
1 each Lemon
3 Tablespoons Capers
Directions:

- Whisk together the S&S brand All-Purpose Brine Mix and water in a small pot and bring to a boil. 
- Cool the brine completely and pour over pork chops. Refrigerate at least 2 hours.
- Pre-heat oven 400 degrees.
- Drain the brine off of the pork chops and pat the pork chops dry. Season them on both sides with salt and pepper.
- Dredge the pork chops in the flour 1st, then the egg and finally the panko breadcrumbs.
- Heat the canola oil in a large skillet on medium heat. Add the pork chops to the pan and saute on both sides until golden brown.
- Put the pork chops in the oven and finish cooking through. (Sauteing and cooking in the oven should take a total of about 15 minutes).
- Remove pork chops from pan and set on a paper towel to rest.
- Put your pan back on the stove on medium heat and add the butter, shallot, capers and the juice of 1 lemon. Saute until butter turns brown.
- Place pork chops on a plate, pour the pan sauce over the top and serve.

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Pulled Pork

Yield - 20 Sandwiches

3 Tablespoons S&S brand BBQ Spice Rub

1 Quart Chicken stock

1 Each Pork Butt, bone in (about 7#)

2 Jars S&S brand Carolina Style BBQ Sauce

1 1/2 Quarts Coleslaw

20 Each Hamburger buns


Directions:

- Pre-heat oven to 250 degrees.

- Season the pork butt on all sides with S&S brand BBQ Spice Rub.

- Place pork butt in large roasting pan with the chicken stock.

- Wrap tightly with aluminum foil and cook in oven for 10 hours (overnight works great).

- Take pork butt out of the roasting pan and shred lightly with a fork (it should be falling apart tender).

- Heat the S&S brand Carolina Style BBQ Sauce in a medium sauce pot on medium-low heat and mix thoroughly with the pulled pork.

- Divide the pulled pork mixed with sauce equally on all hamburger buns and top each sandwich with coleslaw.

- Serve and enjoy!

Photo by Albert Law


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Ranch Dressing

Yield - 1 1/4 Cups

2 Tablespoons S&S brand Ranch Rub

1/4 Cup Milk

1/2 Cup Sour Cream

1/2 Cup Mayonaise


Directions:

- Mix all ingredients together with a whisk until smooth. Refrigerate.


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Ranch Fried Chicken

Yield - 4 Servings

2 Cups Greek Yogurt

1/2 Cup Milk

2 Tablespoons plus 1/4 Cup S&S brand Ranch Rub

1 Tablespoon Hot Sauce

2 Cups AP Flour

1/4 Cup

4 Chicken Legs

4 Chicken Breasts

Canola Oil for frying


Directions:

- Whisk together the greek yogurt, milk, 2 Tablespoons S&S brand Ranch Rub and hot sauce. Place the chicken in this mixture.

- Whisk together the AP flour and 1/4 Cup S&S brand Ranch Rub and transfer the chicken into this mixture.

- Fry chicken in 300-325 degree canola oil for about 15 minutes or until cooked through.

- Drain chicken on a rack and season with salt.


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Ranch Chicken Wings

Yield - 4 Servings
2 # Chicken Wings

1 1/2 Cup AP Flour
3 Each Eggs
Oil for frying
1/4 Cup Hot Sauce
1/4 Cup Honey
Directions: 

- Toss chicken wings in half of the  S&S brand Ranch Rub and let sit in the refrigerator for one hour.
- Whisk together flour and rest of the S&S brand Ranch Rub in a bowl. Whisk together eggs and 2 Tablespoons water in a separate bowl.
- Dredge chicken wings in the flour mixture, then egg, then back in the flour mixture.
- Fry in 350 degree oil about 10 minutes. Drain on a rack and season with salt.
- Whisk together hot sauce and honey for an easy dipping sauce.

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Ranch Burger

Yield - 2 burgers

12 oz. Ground beef

4 Tablespoons S&S Ranch Rub

1/3 cup Yellow onion, minced

1 1/2 Tablespoons Parsley, chopped

1 Tablespoon Dill, chopped

1 teaspoon Kosher salt

6 turns of a pepper mill

2 Tablespoons Canola oil

1 Tomato, sliced

1 cup Iceberg Lettuce, sliced

1/4 ea. Yellow onion, sliced and sautéed 

2 Onion buns

 

S&S Slop Sauce:

1/2 cup Mayo

1/4 teaspoon Worcestershire sauce

1/8 cup Dill pickles, chopped

1/8 cup Ketchup

1 teaspoon S&S Ranch Rub

1/4 teaspoon Kosher Salt

3 turns of a pepper mill

 

Directions:

 

- Whisk together all ingredients for S&S Slop Sauce and set aside.

- Mix together ground beef, 4 Tablespoons S&S Ranch Rub, 1/3 cup chopped yellow onion, parsley, dill, 1 teaspoon salt and 6 turns of a pepper mill. Form into 2 patties.

- Pre-heat oven 400 degrees.

- Heat a grill pan over heat heat and add 2 Tablespoons canola oil. 

- Sear the burgers 2 minutes on each side in the grill pan and then transfer to the oven to cook an additional 3-4 minutes.

- Rest meat 5 minutes.

- Build each burger on an onion bun with the S&S slop sauce, sautéed onions, tomato and iceberg lettuce.

 

 

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Ranch Rubbed Pork Chops

Yield - 2 Servings
2 Each Pork Chops, 8 oz.
1 Tablespoon S&S brand Ranch Rub
2 Tablespoons Canola Oil
Directions:

- Pre-heat the oven to 400 degrees.

- Season the pork chops on all sides with S&S brand Ranch Rub
- Heat a grill pan (or saute pan) on medium high heat and add the canola oil.
- Once the oil is hot add the pork chops to the pan and sear 2-3 minutes on each side turning down the heat if the meat starts to burn.
- After the meat is seared place the pork chops in the oven and continue cooking another 5 minutes. 
- Remove pork chops from the oven and the hot pan and place on a cutting board to rest for 4 minutes. Serve with a squeeze of lemon. 

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Roasted Chicken Thighs

Yield - 2 Servings

4 Chicken thighs, bone in, skin on

1 Tablespoon S&S brand Poultry Rub

2 Tablespoons Canola oil

 

Directions:

 

- Pre-heat oven 400 degrees.

- Season chicken thighs on both sides with S&S brand Poultry Rub and let sit at room temperature for 10 minutes.

- Over high heat, heat your pan with the canola oil. 

- Sear the chicken 2 minutes on each side and then transfer to the oven. Roast 15-18 minutes or until cooked through.

 

Roasted chicken thighs

 

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S&S brand Fish Piccata

Yield - 4 Servings
3 Tablespoons Canola Oil
4 Each Petrale Sole, fillets
1 Tablespoon S&S brand Fish Rub

1/4 Cup AP Flour
2 Each Lemons, juiced
1/4 Cup White Wine
2 Tablespoons Capers
2 Tablespoons Butter
2 Tablespoons Parsley, chopped
Directions:

- Mix together AP flour and S&S brand Fish Rub and dredge fish in it.
- Heat canola oil in a saute pan over medium-high heat.
- Sear fish about 3 minutes on 1 side and 1 minute on the other side and remove from pan.
- Add the white wine to the pan to deglaze. Stir well. Add the rest of the ingredients and simmer until butter is melted. Pour over fish.


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S&S Style Hot Dog

Yield - 4 each
4 each All-beef hot dogs
4 each Hot dog buns
3/4 cup S&S brand Tennessee Style BBQ Sauce
1/4 each Yellow onion, diced
4 tablespoons Pickled jalapeños
Directions:

- Place hot dogs in a pot with the S&S brand Tennessee Style BBQ Sauce and bring up to a simmer on medium high heat.
- Once simmering lower heat to medium low, put a lid on the pot and warm hot dogs through. This will take about 5 minutes.
- To serve, place hot dogs in buns with a spoonful of sauce on each one and top with diced onions and pickled jalapeños. 

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St. Louis Style Smoked Ribs

Yield - 2-4 Servings
2 Racks Pork Baby Back Ribs
1-2 oz. tin S&S brand BBQ Spice Rub 

1 Jar S&S brand St. Louis Style BBQ Sauce
3 Cups Mesquite Wood Chips, soaked in water for 30 minutes
Hardwood Lump Charcoal
Directions:

- Peel the membrane off of the underside of the ribs and discard.
- Season ribs on both sides with the S&S brand BBQ Spice Rub and let sit at room temperature while you prepare your smoker.
- Make a large pile of coals in the center of the charcoal pan and light on fire. *It doesn't matter whether you are smoking a small or large quantity of meat you still need a large fire in order to keep the smoker up to temperature during the entire cooking time. 
- When the charcoal has turned completely grey and the flames have died down on your fire spread the coals out into a single layer.
- Drain the water off of your wood chips into your water pan and place water pan into your smoker above the coals. Sprinkle the wood chips into the coals.
- Baste the ribs on each side with S&S brand St. Louis Style BBQ Sauce and place them on the rack farthest away from your coals. Close the lid to the smoker and cook at 250 degrees for about 3 hours.
- *After the first hour of cooking add a handful of coals to your charcoal pan to keep the fire going.
- *Turn ribs over and baste with more BBQ sauce every 30 minutes.
- *Keep an eye on your water pan to see that it stays full the entire cooking time. This will help with the moistness of the ribs.
- To check the ribs slide a fork into each rack, if it goes in easily the ribs are ready. Remove from smoker and let rest for 5-10 minutes before slicing.

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Tennessee BBQ

Yield - 4 Servings
1# Stew Beef, cubed
1# Pork Shoulder, cubed
2 Tablespoons S&S brand BBQ Spice Rub
1 Each Green Bell Pepper, medium diced
1 Each Yellow Onion, medium diced
1 Cup S&S brand Tennessee Style BBQ Sauce
1 Cup Water
2 Each Green Onions, chopped
Directions:

- Combine everything except the scallions in a crock pot and cook on low for about 7 hours. 
- Serve strait out of crock pot, garnish with chopped scallions and serve with warm cornbread.

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Whole Roasted Chicken

Yield - 3-4 Servings

1 Each Whole Chicken (wog)

1 Tablespoon + 1 teaspoon S&S brand Poultry Rub

1 Each Lemon, 1/2 for chicken, 1/2 for garnish

1/2 Each Yellow Onion, large dice

6 Each Marble Potatoes

4 Ribs Celery, large dice

1 Each Carrot, large dice

4 Sprigs Rosemary

6 Sprigs Thyme

1 Tablespoon Parsley, chopped

2 Tablespoons Extra-Virgin Olive Oil

Salt and Pepper


Directions:

- Pre-heat oven to 425 degrees.

- Let your chicken sit out at room temperature for 20 minutes and make sure it is patted dry.

- Stuff the cavity of the chicken with 1/2 a lemon, rosemary and thyme and season all over with S&S brand Poultry Rub.

- Toss all of the vegetables with extra-virgin olive oil and salt and pepper.

- Spread the vegetables out on a sheet pan and set the chicken on top of it.

- Place in oven and roast for about 1 hour, until chicken has reached internal temperature of 165 degrees.

- Remove from oven and let chicken rest 10 minutes before carving. Serve with the roasted vegetables and the other 1/2 of the lemon to squeeze over top of the chicken.


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Jon's Tennessee Turkey Burgers

Yield - 4 Servings
2 # Turkey, ground
2 Cups Tortilla Chips, crumbled
1 Tablespoon Hot Sauce
1 Each White Onion, minced
1 Cup + more for basting S&S brand Tennessee Style BBQ Sauce

4 Each Hamburger Buns, toasted
4 Slices Pepper Jack Cheese
1 Each Avocado, sliced
Directions:

- Mix together the turkey, tortilla chips, hot sauce, onion and 1 cup S&S brand Tennessee Style BBQ Sauce and form into four even patties.
- Heat 2 Tablespoons Canola oil in skillet or grill pan on medium-high heat. Sear burgers 4 minutes on one side, flip over, baste with S&S brand Tennessee Style BBQ Sauce and cook 4 minutes more for medium doneness. 
- Top the burgers with pepper jack and sliced avocado and place on to toasted hamburger buns.

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