INGREDIENTS

For the Onion Strings:

1 small onion, sliced thin

1 cup buttermilk

1 cup flour

3 cups canola oil 

1 tablespoon Meat Rub

For the Burger: 

4 5 oz burger patties, 80% lean beef

8 slabs of bacon

4 slices sharp cheddar cheese

1 brioche bun

1 tablespoon Meat Rub

¼ cup Honey Sweet BBQ Sauce

DIRECTIONS 

Oven bake your bacon at 400 degrees for 20 minutes. While the bacon is crisping, start on your onion strings. 

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and submerge into hot oil. Fry for a few minutes and remove from the oil soon as golden brown. 

Set on paper towel to drain excess oil. Set aside and start cooking your burger.

Take the Meat Rub and season your beef patties on both sides.

Add 1 tablespoon of oil to your skillet. Cook burger for about 3 minutes on each side. Add a slice of cheddar cheese between each layer. 

Remove bacon from the oven. 

Toast your brioche bun and start assembling your burger. 

Add your Rufus Teague Honey Sweet BBQ sauce to finish off your Mega Western Burger. 

INGREDIENTS

½ lb skirt steak, sliced thin

1 teaspoon cumin

2 teaspoons salt

1 teaspoon pepper

1/2 red bell pepper, cut into strips

1/2 orange bell pepper, cut into strips

1/2 yellow bell pepper, cut into strips

1 small yellow onion, cut into strips

2 tablespoons water

2 tablespoons olive oil

⅓ cup Rufus Teague BBQ Sauce

6 large tortillas

1 cup pepper jack+ cheddar cheese

DIRECTIONS

Warm up skillet with a tablespoon of olive oil.

Add your bell peppers and onion to the pan. Add some salt, pepper and half od the cumin.

Allow them to blister slightly, for about 2 minutes. Add water and cover to soften.

Once soft and pliable, remove from skillet.

Clean skillet out. Add another tablespoon olive oil.

Add the skirt steak to skillet. Add salt, pepper, cumin and some Rufus Teague BBQ Sauce.

Once fully cooked, remove from skillet.

Clean out skillet. Place tortilla on skillet, allow to warm up.

Add cheese, 2 tablespoons of BBQ beef, and ¼ cup of the peppers and onions.

Fold over. Allow cheese to melt. Flip after 3 minutes.Cook on other side for another 2-5 minutes.

Serve with more Rufus Teague BBQ Sauce and green onion.

Makes 6 quesadillas

INGREDIENTS

1 lb beef tenderloin, sliced thin

½ onion, diced

⅓ cup red potatoes, ,sliced thin

½ cup mushrooms, sliced thin

1 garlic clove, minced

½ cup Rufus Teague Touch o' Heat BBQ Sauce

2 tablespoons Rufus Teague Spicy Meat Rub

DIRECTIONS

Season steak with Spicy Meat Rub.

Cook the onions and garlic in a skillet on medium high heat with a tablespoon of oil for about 4-5 minutes.

Add the steak to the skillet. Cook for about 3 minutes.

After the steak has been nicely seared, add your mushrooms. Allow them to cook down for about 5 minutes.

Add your thinly sliced potatoes and your Rufus Teague BBQ sauce. Cook until the potatoes are softened, about 5-7 minutes.

Serve with more BBQ sauce!  

INGREDIENTS

1 lb hanger steak

1 tablespoon Rufus Teague Steak Rub

1 cup corn

4 green onions, diced

1 bunch cilantro

¼ cup red onion, diced

½ cup cheddar cheese

6 medium flour tortillas

1 cup Honey Sweet BBQ sauce

DIRECTIONS 

Add Rufus Teague Steak Rub to your hanger steak. Allow to marinate for 15 minutes. Sear on both sides on high temperature for about 4 minutes to get a perfectly medium rare.

Once cooked, allow to rest for 10 minutes. Dice into small squares.

Add BBQ sauce to the bottom of your baking dish.

Start to build your enchiladas. Start with adding BBQ sauce to your tortillas. Add cheese, steak, corn, and green onion. Fold and place into baking dish. Repeat until your dish is full.

Top with shredded cheese and more BBQ sauce.

Bake your enchiladas uncovered for 20 minutes at 325 degrees.

Serve with even more BBQ sauce, red onions and cilantro.

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.