Recipes

At Alabama barbecue joints, smoked chicken breast tends to get a liberal dousing of white sauce, a blend of mayo, cider vinegar, horseradish, brown sugar, Dijon, lemon juice and cayenne. The tradition started at Big Bob Gibson's in Decatur, Ala. The original idea was to keep chicken from drying out on the grill and work similar with meatballs. Kansas City absorbs many inspirations from across the country, and local award-winning pitmaster Mitch Benjamin, who hails from the competition barbecue world, tips his hat to the traditional sauce with Meat Mitch White Sauce.

Ground chicken is lean and dries up pretty quickly when cooked through. We added Greek yogurt and Dijon mustard plus a coating of panko crumbs to seal in moisture.

Sirloin beef flap is a tender cut that can be sliced into strips for a stir-fry. Beef flap comes from the bottom of the sirloin butt and has a texture and grain similar to flank, hanger or skirt steak.

To sink your teeth into a quality beef burger is simply the best! We offer beef burger patties in 1/3 and 1/4 pound patties, take your choice!

NEW! We've added ground chicken to our product list!! This recipe makes a tasty appetizer or party platter.

Our eggs make light and fluffy egg dishes like this frittata. An arugula pesto adds a lemony, herbaceous finish that complements juicy, ripe and flavorful tomatoes.

Try this fresh take on a summer burger when the tomatoes are in season!

May is National Beef Month! Enjoy this mushroom burger with a spicy cheese sauce and spicy mustard.

Fresh, crisp butter lettuce is the key to this easy recipe!

Part of the Crockpot Bundle, includes a whole chicken, beef roast and pork roast.

Use ground lamb and black beans for a welcome twist on cchili with ground beef!

This is a simple soup that is highly adjustable, based on what you have in your pantry! You could use any brat, but we used our kielbasa. You could use white beans but we had garbanzos on hand. Don't like kale, try spinach or cabbage. But we gotta say the leeks are a MUST! If you have leftover roasted potatoes, that's where a lot of the flavor will come from. If you're adding potatoes to cook in the broth, then try a past or rice, just be sure to season well.