Try our two new BBQ sauces and our new SALSA along with a jar of our HOUSE PICKLES shipped to you for a total of $40 + tax! Shindig Sauce is our version of White Alabama Style BBQ sauce that is delicious as a dip for chicken, pork, ribs, French fries, fried shrimp….pretty much everything! Moppin' Sauce is our Vinegar based BBQ marinade. Marinate meats before cooking, use it as a baste while grilling…and it's delicious as a dip with Cuban Sandwiches and drizzled in salads and over Nachos! House Pickles are the best Dill Pickles you'll ever taste! Crisp cucumbers…pickled with fresh dill, whole garlic and jalapeño for spice. Ripe Tomato and Black Bean Salsa -No added sugar is in our delicious salsa. We sweeten it with red wine vinegar and it gets it zing from key lime juice! All our products are GLUTEN FREE!
I love coming up with easy recipes for my crock pot …especially when I can use our pickles. This recipe can be made with any of our pickles but I used our pickled sweet peppers. We don’t make these all the time, so if you’ve scored a jar of them from one of the farmers markets or by ordering them to be shipped to ya…you’re in luck!
Put a chuck roast in your crock pot. Pour all the contents of a jar of Phickles over the roast. Add a jar of water. Turn the temp to high and let it be for four hours. Then turn to low for four more hours.
Remove all the meat from the crock pot and set aside. Pour all the liquid (pickles too) into a food processor with a 3oz container of mushrooms. Purée ’til you get GRAVY! There is no need to add any flour …which makes this gravy completely gluten free.
I served the gravy over homemade mashed potatoes with corn on the cob, arugula …& the roast.
Mmmmm mmmmm mmmmmm!
The old, southern standby of celery and pimento cheese is tasty but we’ve come up with a spicier version made with our pickled jalapeños (Hotties) that is a crowd pleaser …especially with those of us watching our carbohydrate intake. First: Mix up our Hot Mess Cheese Spread
Grate 8 ounces sharp white cheddar.
Mix the grated cheese, half a cup of our pickled jalapeños, diced & half a cup mayonnaise. We use Duke’s.