Brown the onion and pork sausage and add everything else. Simmer for about 1 hour.
Feeds about 16.
Preheat oven to 450°. In a sauce pan, fully cook 8-10 slices of chopped up beef bacon and sliced mushroom. Spread a generous helping of Oaksteak BBQ Sauce on pizza crust, sprinkle a layer of shredded Mozzarella cheese, spread beef bacon and mushroom mixture over entire pizza, sprinkle more cheese over the whole thing. Drizzle a layer of more Oaksteak BBQ Sauce over pizza. Put pizza in the oven and bake for 12-14 minutes or until cheese is all melted and edges are nicely toasted. Ranch and/or Oaksteak Garlic Aioli for dipping.
This is my take on a traditional Philly Cheese Steak sandwich. Sauté onions, bell peppers, dash of Ted & Barney's, and shitake mushrooms with olive oil on medium heat in a saucepan. Mix in about 3/4 pound of my Oaksteak slow smoked pulled pork with the Oaksteak bbq sauce, mix and sauté until hot and well mixed. Mix in 2 slices of cheddar cheese and 2 slices of mozzarella cheese, mix until cheese is well blended and melted throughout the mixture, put on low and cover.
Cut your hoagie 3/4 of the way through lengthwise and open up over the flame on your stove top or grill, let it toast and char just a bit. Pull off, butter both sides, dust it with a little garlic salt. Fill hoagie with all of the meat, cheese, and veggie mixture, dice the last slices of cheddar and mozzarella cheese and sprinkle over the top. Cover with a lid for 2 minutes, go close the blinds, mute your phone, grab a bib and a towel, loosen your belt, crack your knuckles, pick it up, dip it in Oaksteak Garlic Aioli and go full Neanderthal on that thing!
Brine:
Cut your boneless pork shoulder into sizes about the size of your shoe. You can also leave it as a large roast uncut. Put in saltwater brine for 24 hours.
Remove from brine and pat dry. Rub meat with yellow mustard, then coat with Ted & Barneys and Dr. Bacon's seasonings.
Set smoker to 225° (or oven, add an oven safe bowl of water to your oven to keep the air full of moisture throughout the cooking process). Put the meat on a rack uncovered and put in the oven or smoker (If you’re using a smoker, I like alder wood because its light and sweet, but choose what you like best).
Let cook uncovered for 3-6 hours depending on the size until internal temp hits 160. Remove from oven or smoker and wrap each piece or the whole shoulder as air tight as possible, in foil along with about a 1/4 cup of apple juice and 1/4 cup of Oaksteak BBQ Sauce. Return to smoker or oven and let cook for another 3 -6 hours depending on the size, until the internal temp hits 203, or is probe tender.
Remove from oven or smoker, let rest for at least 1 hour, 2-3 is better. For the rest I like to put it in an insulated cooler bag so that it stays hot/warm.
Once the rest is done open it up, and it should be nice and tender to pull apart.
Dig in!
*Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with.
Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
Spread the Ted & Barney's Seasoning evenly on all sides.
Preheat your smoker to 225° using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165° (usually takes around 8 hours depending on the size of the brisket).
On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle with about 1/4 - 1/2 cup of Oaksteak BBQ Sauce. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
Close the lid on the smoker and, maintaining 225°, continue cooking until the internal temperature of the brisket reaches 202°F in the thickest part of the meat (takes anywhere from 5-8 hours).
Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.
This is my take on the classic American cobb salad, mix all ingredients to make your cobb salad. For the Oaksteak Cowboy dressing combine a 50/50 mix of Ranch salad dressing with Oaksteak BBQ Sauce.
Spread mayo on one slice of bread and Oaksteak BBQ Sauce on the other. Spread diced onions then stack pickles, tomato, pastrami, then blue cheese, close sandwich. You can enjoy this as is, or flash grill in a pan to toast the bread and melt the cheese a litte, or, 3 minutes in an air fryer does wonders! Use Oaksteak Garlic Aioli as a dip.
Brine:
*Mix the brine until the salt and sugar are completely dissolved. Soak ribs over night.
Put a good layer of yellow mustard all over the ribs, season the meat with Ted & Barneys and heavily with the coarse ground black pepper.
Smoke at 225° for 3 hours bone side down.
Wrap airtight in foil bone side up, with about a ¼ cup of beef stock, and a few tablespoons of Oaksteak bbq sauce, wrap up air tight. smoke for 2.5 hours.
Unwrap and smoke for an hour bone side down. During this last hour you can lather the ribs with BBQ Sauce for a sweet caramelized BBQ sauce flavor, or leave it “Texas Style” with no sauce, and use the sauce as a dip.
Brine:
*Mix the brine until the salt and sugar are completely dissolved. Soak ribs over night.
Put a good layer of yellow mustard all over the ribs, season the meat heavily with Ted & Barney's and/or Dr. Bacon's Seasonings.
Smoke at 225° for 3 hours bone side down.
Wrap airtight in foil bone side up, with about a ¼ cup of apple juice, and a few tablespoons of Oaksteak bbq sauce, wrap up air tight. smoke for 2.5 hours.
Unwrap and smoke for an hour bone side down. During this last hour you can lather the ribs with BBQ Sauce for a sweet caramelized BBQ sauce flavor, or leave it “Texas style” with no sauce, and use the sauce as a dip.
*Preheat the oven to 350°.
In a large bowl, combine the beef, egg, onion, milk and cracker crumbs. Generously season with Ted & Barneys seasonings and place in a lightly buttered 9x5-inch loaf pan or similar sized round oven safe dish, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
Pour and spread the Oaksteak BBQ Sauce over the top covering the whole thing.
Bake at 350°F (175°C) for 1 hour 15 minutes.
**Let rest and cool for at least 15 minutes before cutting into. This will allow it to re-absorb all of the juices.
Cook macaroni according to package directions. Drain well and place macaroni in a large bowl.
While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Allow to cool for about 10-15 minutes.
In a separate, smaller bowl, whisk together mayo, milk and sugar.
Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add Ted & Barney's Seasoning and paprika.
Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving adding a little more milk if needed, no more than a tablespoon or two.
This is one of my favorite simple recipes! Make your basic macaroni and cheese recipe’s, from a box, home made, however you’d like. Mix in a few pinches of Ted & Barney’s and/or Dr. Bacon's seasonings along with a couple tablespoons of Oaksteak BBQ Sauce (I like to use the spicy with this). Crumble up 4-5 Ritz crackers and sprinkle over the top along with a drizzle of more Oaksteak BBQ Sauce, dive in!
Bring a sauce pan up to medium heat with a couple tbsp of olive oil or butter. Season sliced short ribs with Ted & Barney's and/or Dr. Bacon's Seasoning(s). Sear each side for about 1 minute until nearly cooked. Add Oaksteak BBQ sauce, turn up the heat to medium high and cook and turn constantly until sauce caramelizes on the meat. Remove from heat, plate, let cool, and enjoy.
Brine:
*Mix brine until everything is dissolved. Brine chicken thighs for 24 hours.
Evenly space out chicken thighs in a large casserole dish along with the chicken stock. Slip about 2 tsp of butter under the skin of each one. Season with Ted & Barney's and Lemon Pepper Seasonings.
Bake at 300° for 1 hour. Uncover, baste, increase oven temp to 425°. Back in for another 30 minutes, basting half way through. Make sure internal temperature hits 185°.