Thick cut bacon brushed generously with bourbon barrel aged maple syrup. This bacon is packed with flavor from the syrup, brown sugar and a jalepeno rub then it is smoked for 1.5 hours at 275 degrees.

Reverse seared to perfection! The teres major cut is often overlooked by most but it has the same texture and flavor as a beef tenderloin! We enjoy serving our steak with bourbon barrel aged maple syrup carrots and roasted fingerling potatoes.

Using our own seasoning blend and BBQ Sauce, we slow smoke a bone-in pork shoulder for 24-28 hours to achieve that moist, pull apart, pork. The result? Award Winning Pork!

Cajun Andouille sausage wrapped in the best thick cut bacon you can find. We construct the filling which consists of our Fired Up Flavor seasoning, jalapeno cream cheese, corizo and diced jalapenos. Smoke at 250 for roughly 2 hours until that bacon is medium/well done.

If you don't have pheasant, you can add any kind of meat strips. Duck is a close second-best option. Once completly cooked, add this sweet & spicy raspberry jalepeno glaze!

(Not really a recipe, but more a technique) Try spiral cutting your brats the next time you cook 'em! Pick up a Johnsonville Cheddar bratwurst from your local grocery store. Nothing beats a Johnsonville lunch break during a day on the water!