By Elizabeth Swan Green 1 pre-made pizza dough ½ cup Bently’s Batch 5 BBQ sauce (I used Reserve), plus more 1 lb. chicken, cooked through and chopped 1 apple, sliced 1 jalapeno, sliced 1 ears worth of corn ½ red onion, sliced and halved ½ cup shredded pepper jack cheese ½ cup shredded cheddar cheese
By Elizabeth Swan Green 1. 1 lb. ground beef 2. 1 cup of Bentley’s Batch 5 BBQ sauce (I used Hot) 3. ½ onion, chopped 4. 1 yellow bell pepper, chopped 5. 1 ears worth of corn 6. 1 jalapeno, chopped 7. Onion buns 8. Eggs 1. Cook beef, onion, bell pepper, corn, and jalapeno
Heat your Smoker to between 200 and 225. Use hardwood charcoal and set the smoker for indirect heat. Using your hand, slowly go between the meat of the chicken and the skin and separate the two. Be careful and don’t tear skin. Pour a marinade or Italian dressing under the skin on the
By Matt Peterson Matador Meat & Wine Heat your smoker to between 235 and 250. Your ribs should not be brought to room temperature before being put on the smoker. Mix together 6 cloves of finely chopped garlic, 4 tablespoons of kosher salt and 4 tablespoons of black pepper. Thoroughly rub the spice mixture into
By Matt Peterson Matador Meat & Wine Heat you smoker to between 225 and 250. Your ribs should not be brought to room temperature before being put on your smoker. If your butcher hasn’t taken the membrane off the underside of your ribs remove it from the ribs. Mix 1 quart equal parts Worcestershire sauce and
By Matt Peterson Matador Meat & Wine Heat you smoker between 225 and 250. Your ribs should not be brought to room temperature before being put on your smoker. If your butcher hasn’t taken the membrane off the underside of your ribs remove it from the ribs. Sprinkle a rib rube of your choice on the
By Matt Peterson Matador Meat & Wine Heat you smoker between 225 and 250. Your ribs should not be brought to room temperature before being put on your smoker. If your butcher hasn’t taken the membrane off the underside of your ribs remove it from the ribs. Sprinkle a rib rube of your choice on the
8 ounces tomato juice 4 ounces of Bentley’s Batch 5 Hot or Reserve Barbecue Sauce 2 ounces of Vodka 2 shakes of celery salt One line wedge squeezed into the Bloody Mary Add Celery and olives for a garnish Note: If you don’t want the small pieces of pepper, tomato and onions in your
By Talya Tate Boerner From her blog Grace Grits & Gardening https://www.facebook.com/GraceGritsGardening Ingredients 1 Large head of cauliflower Olive oil ½ cup Bentley’s Batch 5 Hot Barbecue Sauce Sea Salt Ground pepper Parmesn reggiano Instructions Preheat oven to 400 degrees. Cut cauliflower into florets. In a large bowl, toss with olive oil (just a
