Homemade coleslaw stole the show at dinner. So easy too, it's 1 cup of mayonnaise and 3 tablespoons of our Rocky Mountain Seasoning! Mix into your favorite slaw mix, this one is carrots and shredded broccoli.
Sometimes you just want a regular pizza with the real crust! This one has butter sautéed chard, onions, mushrooms, our Aleppo Pepper, mozzarella and Parmesan cheese!
Get used to seeing lots of giant plates of chicken wings on our page for a while! Wing season is back (but was it ever really gone?) and they'll be on our menu at least once a week! This batch is just some basic barbecue wings, the real magic comes from our Hickory Smoke Flavoring! Add a little bit to anything before tossing it on the grill and BAM instant delicious smoky flavoring, just like that! I use this for pulled pork in the crockpot, wings on the grill, burgers, fish, porkchops, bacon, anything really! Make sure you pick up a jar for the Memorial Day weekend!
Big stack of beef short ribs seasoned with our Old World Central Street Seasoning. This is one of our most versatile and best selling blends, it's great for burgers, chicken, ribs, all kinds of vegetables, fish, pot roast, to name a few. Carefully blended with over thirty different spices, this complex workhorse gets the job done no matter what you're cooking! We also make a Salt-free version Old World Central Street.
Baked buffalo wings! Even mid may we still expect a few chilly weekends in Chicago. These buffalo wings are packed with flavor with none of the mess of a typical buffalo wing! Toss wings in 1/2 cup of flour, 1 tbsp of salt, 1 teaspoon of Tellicherry Black Pepper, 1 teaspoon of Garlic Powder, 1 teaspoon of cayenne pepper(1/2 for less spicy). Let them sit in the fridge for an hour. Next melt 1/2 cup of butter and 1/2 cup of hot sauce and coat the wings in the mixture. Bake 45 minutes flipping ice halfway through. Remember NO RANCH!
Made another calzone! This one is filled with over 1/2 pound of ground beef, bacon bits, shredded cheddar cheese, chopped onion, and chopped pickle spears. Kept it simple and just seasoned the beef with our Back of the Yards Garlic Pepper Butcher's Rub, a safe option. I wish I could show you what it looks like inside, but it's my lunch tomorrow so we're all just going to have to wait and find out together!