Recipes

May 02, 2019

Jalapeño Popper Pork

INGREDIENTS

2 pork tenderloins

4-5 fresh jalapeños - seeded and diced

1 cup of cream cheese

1 cup shredded cheddar

12 slices of bacon

Rufus Teague Blazin’ Hot BBQ Sauce

1 Tbsp Rufus Teague Spicy Meat Rub

DIRECTIONS

In a bowl, mix cream cheese, cheddar cheese, Rufus Spicy Meat Rub and jalapeños.

Wash and dry the tenderloins. Cut lengthwise down middle of each loin being careful to only go 3/4 of the way through. Do not cut completely in half.

Open up tenderloins and spread half of cheese/pepper mixture in middle of each one.

Close up tenderloins making sure that cheese isn’t spilling out.

Starting at one end and working around loin, tightly wrap each entirely with bacon.

Place cut side up on 300º grill over indirect heat. (Or smoker on 275º)

**It’s important to make sure heat is indirect so that bacon cooks evenly and cheese doesn’t get so hot it bubbles out.

After 1 hour, baste with Blazin’ Hot BBQ Sauce.

Cook until bacon is crisp and pork has an internal temp of 165º.

Around 1 1/2 -2 hours.

Remove from heat and let rest 10 minutes before slicing.

January 31, 2019

INGREDIENTS
1 ½ lbs ground pork
6 slices bacon
2 cloves garlic
½ cup fresh parsley
⅓ cup Rufus Teague Smoky Apple BBQ Sauce
Cracked Pepper
6 slices sharp cheddar cheese
6 onion buns

DIRECTIONS
Add bacon, garlic and parsley to food processor until coarsely chopped.

In a bowl, hand-mix ground pork, bacon mixture, BBQ sauce and 1 tsp pepper.

Form meat into 6 uniform balls and press into 1-inch thick patties.

Once grill hits medium high, throw on the patties and grill 5 or 6 minutes until edges start to firm up. Turn and grill another 3 or 4 minutes before adding a cheese slice to each patty. Toast buns while cheese is melting.

Serve your ground-hog burgers and enjoy with your favorite Groundhog Day inspired movie!

January 07, 2019

Simple Spiced Chick N' Fajitas

INGREDIENTS
1 ½ lb boneless chicken breasts (cut into thin strips)
1 teaspoon Rufus Teague Chick N’ Rub
1 teaspoon Cumin
1 teaspoon chili powder
2 tablespoons olive oil
1 red pepper, 1 yellow pepper, 1 green pepper, chopped
1 poblano pepper, chopped
1 yellow onion, sliced
½ lime, juiced
¼ cup chopped cilantro
2 cups steamed mexican rice
½ cup salsa
½ cup shredded cheese
¼ cup sour cream
1 avocado, sliced for garnish
8-10 corn or flour tortillas

DIRECTIONS
Preheat the oven to 425 degrees.

Cut chicken breast into thin strips. Coat chicken strips with olive oil then sprinkle with Rufus Teague Chick N’ Rub, cumin and chili powder. Toss around until adequately mixed.

Slice onion and peppers. After tossing them in the same mix as your chicken, lay them out on sheet pan. Make sure they are a nice, even layer and not just in a pile.

Place sheet pan into the oven and bake for about 25 minutes, until the chicken is cooked through and the peppers and onions are charred.

Take pan out of the oven and toss everything together with some fresh squeezed lime juice and chopped cilantro. Serve alongside warmed tortillas, sour cream, avocado slices, lime, and salsa.

January 07, 2019

Rosemary & Rufus Ribeye

INGREDIENTS
1 rib eye steak, bone in
2 teaspoons fresh rosemary
1 tablespoon unsalted butter
2 tablespoons Rufus Teague Steak Sauce
Rufus Teague Meat Rub

DIRECTIONS

Heat a cast iron skillet to medium/high heat. Make sure your steak has come to room temperature before cooking it. Season both sides lightly with Rufus Teague Meat Rub. Add butter, olive oil, and rosemary to the skillet. Cook that down completely and then, add rib eye. Cook for 5 minutes. Flip and cook for five more minutes.

When the steak is at your desired temperature, take it off and let rest on a cutting board, about 5 minutes. Slice the steak and drizzle some Rufus Steak Sauce over it. Serve right away.

January 07, 2019

Cast Iron Chick N' Pot Pie

INGREDIENTS
1 package Filo dough
1 stick of butter, room temperature
1 small onion, diced
1 carrot, peeled and finely chopped
1 celery stalk, diced
½ cup frozen peas
1 cup chicken broth
1 can cream of chicken
½ cup milk
¼ cup flour
2 chicken breasts, cooked and shredded
1 tablespoon Rufus Teague Chick N' Rub
1 teaspoon Salt or to taste
Fresh black pepper to taste

DIRECTIONS
Preheat the oven to 400 degrees. Lay out the dough in stacks of 5 or more.

Season the chicken breasts with Rufus Teague Chick N' Rub and cook them in a pan with olive oil. When chicken is cooked, take off and shred with forks and set aside.

In the same pan, add butter and toss in the chopped onion, carrot, and celery. Let that cook down for about 5 minutes. Then, add all the rest of the ingredients. Cook them all together for 10 minutes. Then, add back in the shredded chicken. Mix that all around and season with salt and black pepper.

Butter or grease cast iron skillet. Carefully lay the Filo dough into the skillet, until it’s flat at the bottom, with sides hanging over the edge. Trim away excess dough and then, scoop your chicken filling into the middle. Mix around, so it’s evenly distributed in the skillet. Place another layer of Filo dough over the top, gently pressing it down to form around the filling. Trim off any excess dough and the pinch it around the rim of the skillet, sealing it together. With a fork, poke the center to release steam.

Bake that for 25-30 minutes, until crust is golden brown. Check often as Filo dough burns faster than regular dough. Serve warm.

January 07, 2019

Rufus Pub Burger

INGREDIENTS
½ lb ground beef patties
Salt and pepper
1 bag frozen onion rings
¼ cup pub cheese
1 tablespoon Rufus Honey Sweet BBQ Sauce

DIRECTIONS
Cook the onion rings as directed on the package.

In the meantime, grill the burger to desired temperature and take off the grill.

Quickly toast the bun on the grill. Begin building your burger. Place your patty on the bottom bun and some pub cheese over the meat. Place a few onion rings over cheese and then drizzle with Rufus Teague Honey Sweet on top. Place the top bun on and dive in.

January 07, 2019

Sauced-up Steak & Eggs

INGREDIENTS
1 flank steak, cut down to ½ lb
2 eggs, sunny side up
1 green onion, chopped
1 cup grape tomatoes, halved
Salt and pepper to taste
¼ cup Rufus Teague Steak Sauce
Rufus Teague Meat Rub

DIRECTIONS

Make sure your steak has come to room temperature before grilling. Season it with salt and pepper on both sides. Fire up your grill and cook the steak for 5-6 minutes on each side, until it reaches a nice medium temperature. Take it off the grill and let it rest before slicing. In the meantime, fry your eggs and season with Rufus Teague Meat Rub.
Slice your steak and lay out on a plate. Top with chopped green onion and sliced grape tomatoes. Then, place the eggs sunny side up. Finally, drizzle the steak with Rufus Teague Steak Sauce. Serve right away.

January 07, 2019

Guinness Beef Stew

INGREDIENTS

2 tablespoons olive oil
2 lbs beef chuck or stew meat
2 small yellow onions
2 garlic cloves, minced
6 oz pancetta, chopped
1 can Guinness beer
2 tablespoons Rufus Teague Meat Rub
3 carrots, chopped
2 tablespoons all purpose flour (to thicken)
4 tablespoons tomato paste
3 cups chicken stock
2 bay leaves
2 celery stalks
3 sprigs of fresh thyme

DIRECTIONS

Cube the beef and season with Rufus Teague Meat Rub.

Heat your pot or dutch oven to high heat and toss in the olive oil. When the oil is hot, brown the meat. Once browned, remove from the pot and set aside. Lower the heat and add in chopped onion and garlic. Cook them down for a few minutes and then, add in the chopped pancetta. Cook the pancetta until browned.

Add in the Guinness. Then, add flour and stir. Add in chopped carrots, celery, bay leaves, thyme, tomato paste, and chicken stock. Place the meat back in. Stir and cover fully.

Cover and let simmer for 2 hours, until the meat is tender and falling apart. Take the lid off after 2 hours and cook for another 20-30 minutes.

Stir, adding salt and pepper. Remove the bay leaf and thyme sprigs and serve in a bowl over mashed potatoes.

January 07, 2019

Rufus Harvest Salad

INGREDIENTS
1 butternut squash, roasted and cubed
1 lb brussels sprouts
1 orange, zested
3 tablespoons olive oil
1 tablespoon Rufus Whiskey Maple BBQ Sauce
2 tablespoons dried cranberries
1 tablespoon balsamic vinegar
1 tablespoon honey
2 tablespoons raw pumpkin seeds
Goat cheese, optional

DIRECTIONS
Roast your Brussels sprouts and squash on a greased baking sheet at 425 degrees for 25 minutes, until they are all soft. Remove from oven and let cool.

Place the sprouts and squash cubes into a serving bowl. Add orange zest, olive oil, Rufus Whiskey Maple BBQ Sauce, balsamic, and toss together well.

Transfer to a serving plate or dish. Top with pumpkin seeds and fresh crumbled goat cheese.

January 07, 2019

Touch O' Heat Wings

INGREDIENTS
2 lbs chicken wings, drumettes
½ cup Rufus Touch O’Heat
1 jalapeño pepper, sliced thin
Salt and pepper

DIRECTIONS
In a bowl, mix Rufus Touch O’Heat with sliced jalapeños, salt, and pepper. Mix together. Pour over chicken and let it marinate in the fridge for a few hours.

Preheat the oven to 400 degrees.

Allow marinated chicken to reach room temperature. Place chicken on a greased baking sheet and bake for 40 minutes.

Once chicken is finished baking, toss it in a bowl of Touch O’Heat. Serve with fresh jalapeño slices.

January 07, 2019

Apple Cider & Sage Pork Chops

INGREDIENTS

2 pork chops, bone in
2 apples, sliced thin
½ stick of butter
Fresh sage
Salt and pepper
1 cup apple cider
¼ cup Rufus Teague Smoky Apple

DIRECTIONS

Toss ½ a stick of butter in a hot cast iron pan. Once butter is melted, add apple slices and sage. Let cook for a few minutes.

Season chops with salt and pepper. Place in pan, moving apple slices out of the way. Cook for 5-6 minutes on each side.

Pour 1 cup of apple cider and ¼ cup of Smoky Apple Sauce over chops. Let them steam for a few minutes. Top with more apple slices and sage. Serve hot.