Ingredients:

• 2 lb hamburger meat; ½ lb ground pork
• 1 tsp Bad Byron’s Butt Rub®
• 1 medium sweet onion (diced)
• Your favorite BBQ Sauce – I like Texas Rib Rangers (mild or spicy)

Directions:

1.  Mix beef and pork together. 
2.  In a medium hot pan, sauté onions. 
3. Add meat mixture, brown and drain off fat. 
4. Add Butt Rub® ( 1 tsp or to taste). 
5. Add approximately one 16 oz bottle of your favorite BBQ Sauce. 
6. You can add more than a bottle if you want it really sloppy!

Note: Sloppy joes actually get better after refrigeration and reheating.

Ingredients:

• Small package cherry tomatoes, quartered
• 1 small onion, finely chopped
• 2 bell peppers, chopped approx ¼ in. (Two of the four colors required- red, yellow, green, orange)
• 1 cup mayonnaise
• 4 ounces crumbled sharp cheese (Cheddar, bleu, Gorgonzola)
• 4 ounces Sparky and Spike’s Tangy Pepper Relish (Choose from Spicy or Hot)
• 1 sleeve Keebler Cornbread Bistro Crackers (Crush with the hand and reserve until just before serving)

Directions:

1. In a large bowl, mix above ingredients (except the crackers).
2. You can serve immediately or refrigerate until just before serving.
3. At the very last minute, just before serving, thoroughly mix the crackers with the other ingredients and serve.
4. A handful of the crushed crackers on top improves the presentation.
5. Leftovers? If there is some of the salad remaining after the meal- and there usually isn’t- don’t be afraid to refrigerate it and have some later. There’s something about the cornbread crackers that makes them palatable even though they’re moist.

• 16 oz. Major Peter’s Bloody Mary Mix
• 6 oz. Vodka
• 1 Cucumber, peeled, seeded
• 1 tomato, medium, seeded
• 1 clove garlic
• 1 tsp. olive oil
• celery sticks

Combine all ingredients except celery in blender. Garnish with celery sticks.

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Ingredients:

• 4 oz. Major Peters Bloody Mary Mix
• 1 oz. aquavit
• 1 pinch ground toasted fennel seed
• 1/8 tsp. caraway seeds
• twist of lemon

Directions:

1. Mix first 3 ingredients together & shake lightly.
2. Pour into a glass & garnish with caraway seed and a twist of lemon

Ingredients:

• 1 pkg. pinto beans
• 1 can onion soup or chopped medium onion
• 1 can tomatoes
• ½ lb ground beef, Italian sausage, or 1 bag veggie burger crumbles
• 1 tbsp. dry mustard
• 1 clove of garlic, crushed
• ¼ cup Happy Hal’s Jalapeño Relish
•  2-3 cans of beer
• salt and pepper
• 2 tbsp. chili powder

Directions:

1. Soak beans overnight in 1-2 cans beer.
2.  Next day, add more beer and remaining ingredients and bring to a boil.
3. Cover and let simmer 1 hour, not stirring too much.
4. Add beer or water as needed to cover about 1 inch.

Ingredients: 

• 2 lb. chicken wings & drummettes
• Garlic Salt & pepper
• 1/2 c. Crystal Extra Hot Hot Sauce
• 1/4 c. butter
• Oil for deep frying

Directions:

1. Season chicken wings and drummettes with garlic salt and pepper. Let it marinate for about 30 minutes to 1 hour.
2. Heat frying pan and add enough oil for deep frying. When oil is very hot, slowly slide the chicken wings one at a time. Do not overcrowd.
3. Cook for about 3 minutes on each side. Then drain on paper towels. When all are cooked, set aside.
4. To make the sauce, put the Crystal Extra Hot Hot Sauce and butter together in a small saucepan. Stir occasionally until butter melts.
5. Dip each piece of chicken into sauce. Serve immediately. Best when hot.
6. You can eat it like this or you can dip it in Ranch dressing.