Recipes

Figure 1½ LB per guest for Turkey weight Seasoning Butter Mix 2 Sticks of Butter 2 Cloves of Garlic grated Fresh Sage

Preparing Cooking and Breaking Down a Whole Hog How to Cook a Whole Pig on Ole Hickory Smoker with Malcom Reed Break

Pork Steaks should be 1” Strong Cut of Boston Butt Rub with “Dalmatian Rub”, Sweet Rub, Dixie Dust or your favorite Pork

A Snow’s BBQ Specialty 2” Cut Pork Steaks from Boston Butt. One Butt should yield 4 or 5 steaks. Season with 60/40

Mac & Cheese 2 (12oz) Packs of Long Macaroni 1 (16oz) Carton Half & Half 2 LB Shredded Sharp Cheddar Cheese 6

Blackberry Dumplings 1 quart fresh or frozen blackberries, rinsed 1 cup water 1 cup sugar 1/2 teaspoon salt 1/2 teaspoon lemon extract

BASE: 11/2 Lb Andouille Sausage ½ Lb Tasso 1 Fryer (Gumbo or Jambalaya cut) 1 Green Bell Pepper – chopped 1 Bunch

Pork Belly no skin Slice in 1 1/2” cubes. Season with your favorite BBQ Savory & Sweet rub Set Smoker or grill

Baked Oysters 2 mains or 4 apps 4 TBS Butter ¼ Cup Olive Oil 1 Bunch Green Onions (Whole Stalk) ½ Bunch

Chocolate Chip Cookie Delight Recipe Ingredients 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough 1 package (8 ounces) cream cheese, softened

2 Onions halved then sliced 1 Gallon Peanut Oil 4 LB Fish Fillets (Should feed 6 people. Recommend Cat Fish or Black

3 LB Ground Chuck 1 8oz Can Tomato Sauce 11/2 tsp Cumin 2 TBS Garlic Powder 11/2 tsp Red Pepper 11/2 tsp

Old Fashion 2 oz. high-proof bourbon 1 tsp. simple syrup Angostura bitters Lemon peel Orange peel Manhattan 2 oz. High West Double

Mild Breakfast Sausage 5 LB Pork Butt 3 tsp Kosher Salt 3 tsp Black Pepper 3 tsp Sage 3 tsp Thyme 2

Blackening Seasoning 2 tablespoon smoked paprika or use regular paprika 1 tablespoon cayenne powder use more for a spicier blend 1 tablespoon