We were asked to supply the meal for a church Christmas youth group party that included dinner. We served a chicken enchilada casserole with chicken and cheese wraps. There was also a dish of macaroni and cheese and a simple salad that fed over forty kids.
According to some of the kids, the food was a hit. We completed this task with the help of Ben Pollard. Thanks Bentley. Go Steelers!
Sunday, December 19, 2010
Tuesday, December 14, 2010
Gift Baskets
We have been asked to provide some gift baskets that includes some of our sauces and rub to relatives. I just wanted to put it out there that I have plenty of easy to follow recipes that I would be willing to provide for those not familiar with cooking with rubs and spices. Please email us at twodogsnocats@gmail.com if you need any coaching to cook a perfect Boston Butt, slab of ribs or whole chicken.
I have put together a couple of these baskets with a variety of our sauces, jerky and nuts plus some other things that you would find in a holiday basket like meats, cookies, cheeses and crackers. These would be perfect for office gifts during the holidays. We can put them together in different sizes but basically they are priced in the $30 to $50 range.
I have put together a couple of these baskets with a variety of our sauces, jerky and nuts plus some other things that you would find in a holiday basket like meats, cookies, cheeses and crackers. These would be perfect for office gifts during the holidays. We can put them together in different sizes but basically they are priced in the $30 to $50 range.
Holidays 2010
We have packaged some of our BBQ sauces, salsas, roasted pecans, pickled okra, and jerky and put them on the shelves at Heavenly Ham in Northport to see if we can generate any interest in our products. These are great little nick knacks that we have been giving as gifts with our Christmas cards the past several years. Please stop by and let us know what you think.
We have begun taking orders for fried turkeys, smoked hams, smoked Boston Butts and smoked turkeys for holiday meals. We smoke our meats over mesquite charcoal, pecan wood and pecan shells that gives it a unique flavor.
For Christmas, the same menu is available, along with traditional sides (such as green bean casserole, garlic blue cheese creamed potatoes, spinach and artichoke dip, perfect lima beans, stuffed tomatoes, smashed sweat potatoes, roasted almond asparagus, etc.) and additional desserts upon request including carrot cake, red velvet cake, red velvet cheesecake, and others. We can cook anything your family desires.
We have begun taking orders for fried turkeys, smoked hams, smoked Boston Butts and smoked turkeys for holiday meals. We smoke our meats over mesquite charcoal, pecan wood and pecan shells that gives it a unique flavor.
For Christmas, the same menu is available, along with traditional sides (such as green bean casserole, garlic blue cheese creamed potatoes, spinach and artichoke dip, perfect lima beans, stuffed tomatoes, smashed sweat potatoes, roasted almond asparagus, etc.) and additional desserts upon request including carrot cake, red velvet cake, red velvet cheesecake, and others. We can cook anything your family desires.
Monday, December 13, 2010
Red Dog Jalapeno Hot Sauce
Twenty years ago a man at my hunting club would sell 1.75 liter whiskey bottles of hot sauce that we would annually buy, pour it on a saltine cracker and eat like Boligee caviar.
This spring I started collecting jalapeno peppers from friends and family, and started storing them in my freezer. Late in the summer, I thawed the peppers, removed the seeds and made a mash with my food processor. I added tomato sauce and vinegar, then put them in the cellar to cure for six months. I recently pulled out my mash, brought it to a boil, added more vinegar, spices and salt. I bottled the results and am proud to say it is as good as any hot sauce I have ever bought. I named it after my perfect fox red bird dog Massey.
I took the jalapeno seeds and made a ridiculously hot poison that I can't wait to watch my cousins get into a hot sauce duel with this holiday season. I call it Rowdy's Insanity Sauce and it is too hot to handle, if you are normal. Rowdy is the monster I am forced to live with and love on. (See the "about us" in the recipes if you don't know Rowdy, not many people do because she is institutionalized in our home hence her name.)
This spring I started collecting jalapeno peppers from friends and family, and started storing them in my freezer. Late in the summer, I thawed the peppers, removed the seeds and made a mash with my food processor. I added tomato sauce and vinegar, then put them in the cellar to cure for six months. I recently pulled out my mash, brought it to a boil, added more vinegar, spices and salt. I bottled the results and am proud to say it is as good as any hot sauce I have ever bought. I named it after my perfect fox red bird dog Massey.
I took the jalapeno seeds and made a ridiculously hot poison that I can't wait to watch my cousins get into a hot sauce duel with this holiday season. I call it Rowdy's Insanity Sauce and it is too hot to handle, if you are normal. Rowdy is the monster I am forced to live with and love on. (See the "about us" in the recipes if you don't know Rowdy, not many people do because she is institutionalized in our home hence her name.)
Sunday, December 12, 2010
New Recipes
I have changed out some recipes to include more appetizers for Holiday Parties. We have been getting a lot of traffic on this site but not many orders. Heavenly Ham has only sold a few of our pecans.
In the mean time we are still shelling out and roasting more pecans.
In the mean time we are still shelling out and roasting more pecans.
Monday, December 6, 2010
New Salsa
I created this salsa from a ¼ cup of my mesquite rub, added some fresh cilantro, a jalapeno, minced onions and canned whole peeled tomatoes, which I placed into my blender. I took a sample over to my sister's house to get her opinion on what it needed. My niece Kaylie said it was too spicy but kept eating it, her sister Landen said it was perfect. My sister said it was spicy but good. I settled to leave it alone and name it after Landen. Hence the birth of Landen’s Sweet n Heat Salsa.
It has a hint of cinnamon and is sort of sweet because of the brown sugar in the rub.
It has a hint of cinnamon and is sort of sweet because of the brown sugar in the rub.
Friday, December 3, 2010
Products 2010
Our Mesquite Dry Rub is a blend of crushed dried peppers, black pepper, garlic, salt, brown sugar, cinnamon, onion, dried lemon and spices. It is a great rub on ribs, Boston Butt and chicken.
Our Rammer Jammer how bout cha Bammer BBQ Sauce is a traditional Alabama BBQ Sauce that is sweat yet tangy. It is perfect for pork ribs, pulled pork and chicken
Our Mustard Vinegar BBQ Sauce is tart and tangy with a hint of heat. It is perfect for ribs. When you use it as a glue for our dry rub.
Our Blonde Chicken Dipping Sauce is a mayonnaise based sauce and is incredible on grilled chicken breasts. We make this on demand because it has to be refrigerated because of the mayo.
Our Peach Chipotle BBQ Sauce is sweet with a kick of heat. It is good on pulled pork, grilled chicken, ribs and beef.
Our pepper sauce is made from a variety of peppers grown behind SMC Dad's house and deals I picked up at the Farmers Market. I mix a potion of vinegar, pickle juice, garlic, red wine and olive oil that I add to the peppers and let it age in a cellar for six months. You couldn't possibly enjoy a mess of black eyed peas without this supplement again once you taste it.
Our Rammer Jammer how bout cha Bammer BBQ Sauce is a traditional Alabama BBQ Sauce that is sweat yet tangy. It is perfect for pork ribs, pulled pork and chicken
Our Mustard Vinegar BBQ Sauce is tart and tangy with a hint of heat. It is perfect for ribs. When you use it as a glue for our dry rub.
Our Blonde Chicken Dipping Sauce is a mayonnaise based sauce and is incredible on grilled chicken breasts. We make this on demand because it has to be refrigerated because of the mayo.
Our Peach Chipotle BBQ Sauce is sweet with a kick of heat. It is good on pulled pork, grilled chicken, ribs and beef.
Our pepper sauce is made from a variety of peppers grown behind SMC Dad's house and deals I picked up at the Farmers Market. I mix a potion of vinegar, pickle juice, garlic, red wine and olive oil that I add to the peppers and let it age in a cellar for six months. You couldn't possibly enjoy a mess of black eyed peas without this supplement again once you taste it.
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