Recipe Index

BBQ/ Smoked/Grilled

  • Blues Hog Smokey Mountain Blondie

  • Beer Infused Peach French Toast with Ricotta and Blues Hog Champions Blend BBQ Sauce

  • Tamale (Leftover Brisket) Pie

  • Reverse Sear – Steak

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    Bread

  • Elevated Elvis PBBB (Peanut Butter, Bacon, Banana) Brioche Sandwich

  • Simple Mixing and No Kneading Brioche

  • Beer Infused Peach French Toast with Ricotta and Blues Hog Champions Blend BBQ Sauce

  • Tamale (Leftover Brisket) Pie

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    Dessert/ Treat

  • Lemon Mousse Cake

  • Blues Hog Smokey Mountain Blondie

  • Beer Infused Peach French Toast with Ricotta and Blues Hog Champions Blend BBQ Sauce

  • Janice SmellaQue’s long perfected Banana Bread

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    Food Learnings

  • Love Me Tender and Marinate Me

  • (Tri) Tips to Better Beef

  • #LoveCDNBeef #allforthebeef

  • Beef Myths – True or False?

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    Main

  • Vegetarian Spiced Lentil (Dal) Soup with Apples, Ginger and Tumeric

  • Elevated Elvis PBBB (Peanut Butter, Bacon, Banana) Brioche Sandwich

  • Beer Infused Peach French Toast with Ricotta and Blues Hog Champions Blend BBQ Sauce

  • Tamale (Leftover Brisket) Pie

    • See more ...

    Meat

  • Love Me Tender and Marinate Me

  • (Tri) Tips to Better Beef

  • #LoveCDNBeef #allforthebeef

  • Beef Myths – True or False?

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    Side Dish

  • Vegetarian Spiced Lentil (Dal) Soup with Apples, Ginger and Tumeric

  • Simple Mixing and No Kneading Brioche

  • Strawberry Kale Salad with Blues Hog Tennessee Red Dressing

  • Jalapeno Popper Roll

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    Supper Challenge

  • Vegetarian Spiced Lentil (Dal) Soup with Apples, Ginger and Tumeric

  • Elevated Elvis PBBB (Peanut Butter, Bacon, Banana) Brioche Sandwich

  • Beer Infused Peach French Toast with Ricotta and Blues Hog Champions Blend BBQ Sauce

  • Tamale (Leftover Brisket) Pie

    • See more ...

    Uncategorized

  • Smoked Chinese Char Siu (BBQ Pork Belly)

    • Vegetable

  • Vegetarian Spiced Lentil (Dal) Soup with Apples, Ginger and Tumeric

  • Strawberry Kale Salad with Blues Hog Tennessee Red Dressing

  • Stuffed Portobello Mushrooms with Kale and Pickled Mustard Cabbage