Recipes — Appetizers

INGREDIENTS

1 Tbsp Extra Virgin Olive Oil

2 Pre-made Naan

2 cups Leftover Turkey

2/3 cup Rufus Teague Touch O’ Heat BBQ Sauce

2 cups Cheddar Jack mix

1/2 Red onion thinly sliced

1/2 Red pepper bell pepper diced

1/4 cup Cilantro chopped

1/2 cup sour cream

1Tbsp Rufus Teague Meat Rub

DIRECTIONS 

Place Naan on lightly-oiled baking sheet. Evenly coat each bread with half of BBQ Sauce. Then layer on turkey, cheese, onion and bell pepper.

Bake in oven at 425º till cheese is melty and starting to bubble. Around 8 minutes.

While pizza is cooking, mix sour cream and Meat Rub in a sandwich bag.

Once cooked, remove pizza and top with cilantro. Cut small corner off of sandwich bag and zig zag drizzle sour cream mixture over top of each.

Slice and enjoy!

INGREDIENTS

8 Reunion Organic lamb chops; ¾ in thick

2 cups light beer

2 bay leaves 

4 peppercorns

6 garlic cloves, crushed

2 sprigs rosemary

1 celery stick, roughly chopped

⅔ cup Rufus Teague Honey Sweet BBQ Sauce

1 tablespoon Rufus Teague Spicy Meat Rub

1 tablespoon chopped chives

1 teaspoon cornstarch (optional)

 DIRECTIONS

Season the chops with the Spicy Meat marinade. 

Add all ingredients to a pan (other than the cornstarch) and allow to marinade for over an hour. The longer, the better!

Poach chops is BBQ infused beer marinade in a deep pan for about 30 minutes on a low simmer.

Remove chops from marinade.

Continue to cook down marinade until it retains a thick, sauce- like consistency. If the sauce is not starting to thicken, add 1 teaspoon of cornstarch to 1 tablespoon of cold water. Whisk until smooth. Add to sauce and stir for 5 minutes,

Grill chops on both side for about 4-6 minutes per side.

Serve with the BBQ/beer sauce, more Rufus Teague BBQ sauce, and chopped chives.      

Serves 4

INGREDIENTS

For the meatballs: 

1 lb ground sirloin

1/2 lb ground pork

1/2 lb ground veal

1 green onion, diced

3 garlic cloves, minced

1/3 cup whole milk

1/4 cup panko breadcrumbs

3 tablespoons Rufus Teague Meat Rub

1/2 teaspoon black pepper

1 tablespoon kosher salt

1 large block sharp cheddar cheese

For BBQ Beer Sauce:

1 8 oz can beer

1 bay leaf

1/2 cup Rufus Teague Maple Whiskey BBQ Sauce

1 teaspoon salt

DIRECTIONS 

Add panko to milk. Set aside.

Mix the tree types of meat together. Add  Rufus Teague Meat Rub, salt, pepper, green onion, and garlic to the meat.

Strain the panko. Add to meatball mixture. Mix thoroughly.

Allow to set in fridge for 15-30 minutes.

While the mixture is setting up, dice your cheese into 1/2 inch cubes.

Form your meatballs into a round, push in the cube of cheese into the center, and close up tightly.

Allow to set up for another 15 minutes.

While the meatballs are setting up, heat up about 3 cups of canola oil. 375 degrees is ideal.

Fry meatballs in the oil for about 5-7 minutes.

While the meatballs are frying up, get started on your sauce.

Heat up your sauce pot and reduce your beer by half. Add your bay leaf and Rufus Teague BBQ Sauce. Cook down on high heat for about 10 minutes, until the sauce has thickened. Remove bay leaf.

Take the meatballs out of the oil and serve immediately with your sauce.

INGREDIENTS  

For Frying:

1 1/2 pounds chicken wings

2 cups vegetable/ peanut oil, for frying

1 cup flour

1 Tablespoon Rufus Teague Meat Rub

Whiskey Maple Glaze:

1 cup Rufus Teague Maple Whiskey BBQ sauce

1 Tablespoon maple syrup

¼ c brown sugar

2 Tablespoons water

½ teaspoon black pepper

DIRECTIONS

Heat up your oil in a large pot & allow it to reach 375 degrees. Use a thermometer to guarantee even cooking.

Mix flour with salt and Rufus Teague Meat Rub.

Dredge your wings with flour mixture. 

Lightly drop wings into oil and cook for about 15 minutes, or until wings looks nicely browned and crisped. Doing this in batches is recommended so the oil can retain even heat.

While wings are cooking, start to combine the brown sugar, maple syrup, black pepper and Rufus Teague Maple Whiskey BBQ sauce in a medium size pan.

Allow the mixture to reduce significantly, until it has a sticky, but not dry consistency. If reducing too quickly, add some water to thin out. 

Add the wings into the reduced BBQ sauce/ brown sugar mixture until fully coated.

Top with black sesame and some chive. Enjoy with blue cheese, ranch, or even more BBQ sauce!

INGREDIENTS

1 cup smoked sausage, chopped roughly

1 garlic clove, minced

1 large tomato, diced

1 onion, diced

1 sprig of rosemary

2 bell peppers, diced

12 mini corn tortillas

½ cup Rufus Teague Apple Mash BBQ sauce

½ cup mozzarella cheese, shredded

¼ c parsley, chopped

DIRECTIONS

Fry tortillas until nice and crisp.

Start making the filling. Add onions, garlic, smoked sausage, bell pepper, and tomato into pan with a little butter. Cook down until all the veggies are softened and the sausage is slightly browned. Add the Rufus Teague BBQ sauce. If it’s looking too thick, add some water or beef stock to thin out.

While the sausage, veggies, and sauce are coming together, add your rosemary. Make sure that you are not overcooking the vegetables; you still want to have a bit of a snap to your onions and peppers.

Top the toastadas and place in oven for 7 minutes. Half way through the baking process, add the shredded cheese.

Garnish with chopped parsley and serve warm.

Makes 12

INGREDIENTS

1 pound boneless, skinless chicken breast

2 jalapenos, seeds and pith removed

½ c cream cheese

¼ c cheddar cheese

2 teaspoons kosher salt

1 teaspoon garlic salt

½ teaspoon pepper

16 slices uncooked bacon

½ c Rufus Teague Whiskey Maple BBQ Sauce

½ t smoked paprika

DIRECTIONS 

Preheat your oven to 400 degrees.

Slice your chicken into strips, similar to what you would use for chicken tenders. Set aside.

Mix together cream cheese, jalapenos, cheddar cheese, kosher salt, garlic salt, smoked paprika, BBQ sauce.

Take about a tablespoon of your cream cheese mix, smooth onto the chicken strip, and roll up into a spiral. Repeat for all your strips.

After you have all of your chicken rolls ready, wrap each uncooked popper with a slice or two of bacon. Brush the finished popper with some more Rufus Teague Whiskey Maple BBQ Sauce.

Sauté for about 3 minutes on each side. Finish in oven for 15 minutes. For extra crispy bacon, place under broiler for about 2 minutes.

Serve with more Rufus Teague Whiskey Maple BBQ Sauce!