Bacon Pork Chops with Lone Star Beer BBQ Glaze

Ingredients:

• 4 (6 ounce) boneless pork top loin chops, 1-inch thick
• 1 teaspoon coarse salt
• 4 slices bacon, preferably maple-flavored
• 4 tablespoons Lone Star Beer BBQ Sauce
• 1/2 cup Lone Star Beer
• 1 teaspoon canola oil
• 1/2 cup reduced-sodium chicken broth

Directions:

1. Preheat oven to 400 degrees F. Season pork with salt. Wrap bacon around edge of each chop; secure with wood toothpick. Combine 4 tbsp. Lone Star Beer BBQ Sauce and 1/2 c. lager beer (or non-alcoholic beer).
2. Heat oil in large ovenproof skillet over medium-high heat. Stand chops bacon-side down in skillet, lean against side of pan if needed. With tongs, turn chops along bacon-wrapped edges to lightly brown bacon, about 3 1/2 min. (about 45 sec. to brown each section). Place chops, flat side down, in skillet; cook until underside is lightly browned, about 1 min. Turn chops over. Spread equal amount of beer/Lone Star Beer BBQ Sauce mixture over top of each chop, letting excess run into skillet.
3. Place skillet with chops in oven and bake for 10 min. or until internal temperature on a thermometer reads 145 degrees F. Transfer each chop to a dinner plate and let stand while making sauce.
4. Drain fat from skillet, leaving browned bits. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon; boil until reduced by half, about 2 min. Top each chop with spoonful of sauce and serve hot.

Slap Ya Mama Easy Cheesy Dip

Ingredients:

• 12 oz block Velveeta Cheese
• 1/4 cup milk
• 6 oz. Jimmy Dean Sausage (half the pack) regular flavor
• 1-10oz can Rotel (original)
• Slap Ya Mama Original Seasoning to taste

Directions:

In a sauce pan brown your sausage. After sausage is browned add cheese, Rotel, milk & Slap Ya Mama Original Seasoning to taste . Let cheese melt and stir well.

Corky’s Barbecue BLT Chicken Salad

Ingredients:

• 1/4 cup reduced-fat mayonnaise
• 1/4 cup Corky’s Original BBQ Sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 cups chopped cooked chicken breast
• 2 medium tomatoes, chopped
• 1 celery rib, sliced
• 5 cups torn salad greens
• 4 bacon strips, cooked and crumbled

Directions:

1. In a small bowl, combine the mayonnaise, Corky’s Original BBQ Sauce, lemon juice, pepper and salt. Cover and refrigerate for at least 1 hour. Just before serving, combine the chicken, tomatoes and celery; stir in dressing. Serve over salad greens; sprinkle with bacon.

Green Bandit Cilantro & Lime Rice

Ingredients:

• 2 cups water
• 1 tablespoon butter
• 1 cup long-grain white rice
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons Green Bandit Cilantro Hot Sauce
• 1/2 cup chopped cilantro

Directions:

1. Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
2. Stir the lime zest, lime juice, Green Bandit Cilantro Hot Sauce and cilantro into the cooked rice just before serving.

T-Rev’s Stiff Willi Boilermaker Tailgate Chili

Ingredients:

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup T-Rev’s Stiff Willi Chili Spice Mix
• 3 teaspoons T-Rev’s Stiff Willi Chili Pepper Sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Directions:

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with T-Rev’s Stiff Willi Chili Spice Mix, Worcestershire sauce, garlic, oregano, cumin, T-Rev’s Stiff Willi Chili Pepper Sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

• 3 lbs Chicken Wings (12-14)
• 2T Vegetable Oil ( if grilling) or 6 C Vegetable oil ( if deep frying)
• 1/4 C Unsalted utter
• 1 t Garlic powder
• 3-4 TDL Jardine’s Blazing Saddle Hot Sauce
• 1 1/2 T Cider vinger
• 4 Ribs of Celery

Grill or deep fry wings until golden brown.

Melt butter in large skillet over moderately low heat. Stir in DL Jardine’s Hot

sauce ,gralic, vinegar and salt (if desired ). Add cooked wings and toss to coat

Bacon Salt Hickory Mashed Potatoes

Ingredients:

• 3 lbs red skined potatoes (skinned & cut in quarters)
• 1 stick of butter (melted)
• 3/4 cup milk
• Bacon Salt – Hickory

Directions:

1. Boil the potatoes until fork tender.
2. Mash the skins together with butter and milk
3. Pour on Bacon Salt – Hickory (be generous)