Recipes

INGREDIENTS

2 cans garbanzo beans

¼ Cup tahini

1 lemon, juiced and zested

3 cloves garlic

1/4 Cup olive oil 

1 Teasppoon salt

½ Teaspoon black pepper

½ Teasspoon Paprika

4 Tablespoons Rufus Teague Blazin' Hot BBQ Sauce + more for garnish

1 green onion, chopped fine

DIRECTIONS 

Add all ingredients food process or blender and pulse until a fine paste is formed.

Top with green onions and extra Blazin' Hot BBQ Sauce. Enjoy with pita chips, your favorite vegetables, or in a wrap.

Makes about 2 1/2 cups of hummus 

INGREDIENTS

BBQ Pork Chops:

2 thick cut pork chops, bone in

1 teaspoon coarse salt

½ teaspoon white pepper

¼ cup chicken stock

1 Tablespoon butter

¼ cup Rufus Teague Apple Mash BBQ Sauce

2 sprigs of fresh thyme

1 sprig of fresh sage 

Roasted Corn Succotash:

1 ear of corn, grilled

1 cup shelled lima beans

1 1/2 tablespoons olive oil

2 garlic cloves, minced

¼ cup cherry tomatoes, left whole

1/4 cup chopped fresh basil

1/3 cup green onions, chopped fine

1 1/2 tablespoons fresh lemon juice

1 tablespoon apple cider vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

DIRECTIONS

Preheat oven to 350 degrees.

Pat the pork chops dry with a paper towel. You do not want any excess moisture on your pork chops; this ensures a nice, brown crust. Season generously with salt and pepper.

Heat up skillet to medium heat with butter. Sear on 2-3 minutes per side. Mix up the BBQ sauce and chicken stock. Baste with stock/butter/sauce mixture. Place in oven and allow for it to cook through for about 8 minutes.

While the pork chops are in the oven, start on the succotash.

Remove kernels from the ear of roasted corn and combine in a bowl with lima beans, garlic, tomato, lemon juice, olive oil, green onions, salt and pepper. Heat in a medium sized pan for about 3 minutes, until everything is cooked through but not browned.

Finish succotash with apple cider vinegar and chopped basil.

Once the juices of the pork chop are running clear, the chop is ready to be plated with the roasted corn succotash. Top with BBQ reduction. 

Serves 2

INGREDIENTS

1 cup tortilla chips

¼ cup canned pinto beans

2 Tablespoons olive oil

½ c chorizo, casing removed

¼ c onion, minced

½ c Rufus Teague Touch of Heat BBQ Sauce

1 avocado, sliced thin          

1 Tablespoon sour cream

½ bunch cilantro

2 eggs

DIRECTIONS

Heat up your skillet to medium heat. Add 1 tablespoon oil.

Sweat the onions with a touch of salt, about 5-7 minutes or until they are translucent.

Brown your chorizo. Once fully cooked, add your pinto beans and Rufus Teague Touch of Heat BBQ Sauce.

Add your tortilla chips straight to the skillet. Stir until each chip is coated with the chorizo/BBQ mixture.

While those are softening, pull out a clean pan and 1 tablespoon oil. Heat up to medium heat.

Add your egg. Partially cover pan until the egg whites are set and the sides of the egg get slightly crisped.

Top your chilaquiles with your sunny side up egg, avocado slices, cilantro, sour cream, and more Rufus Teague Touch of Heat BBQ Sauce.

Serves 2

INGREDIENTS

Brown Sugar Bacon: 

8 pc thick cut bacon

1 C brown sugar

1T Rufus Teague Meat Rub

1 Whole Wheat Tortilla

1 Beefsteak tomato, sliced 1/2’ thick

1 head Boston lettuce

1 ripe Avocado, sliced

1 TBS Rufus Teague Honey Sweet Barbecue Sauce

DIRECTIONS

Set Oven at 400 Degrees.

Massage bacon with brown sugar and Rufus Teague Meat Rub. Allow to sit for about 3-5 minutes.

Set bacon on wire rack and place in oven. Allow bacon to crisp up and get crunchy.

While bacon is cooking in the oven, slice up your veggies.

Remove bacon from wire rack, cover with foil to retain heat.

Warm up tortilla in microwave oven. Make sure that you do not over heat and make the tortilla brittle. You want a nice, pliable base to wrap your BLTA.

Once the tortilla is nice and warm, slather on a heaping tablespoon (or more!) of your Rufus Teague Honey Sweet BBQ sauce.

Add your bacon, lettuce, tomato, and avocado. Wrap it up and serve it along side more of your favorite Rufus Teague BBQ sauce.