The Big Mystic

January 2019 - The Big Mystic

  • 3oz #12105 Brookwood Pull Boston Butt w/Carolina Vinaigrette Marinate
  • 1oz Creamy Coleslaw
  • 2oz Mac & Cheese
  • 1 unit Brioche Bun
    1. Heat Pull Boston Butt and Mac & Cheese.
    2. Toast Brioche Bun and apply butter to both pieces
    3. Layer Brioche Bun starting with Pull Boston Butt, Mac & Cheese then top with coleslaw Garnish with a skewer consisting of Banana Pepper, Tom Thumb Tomato and cube of Pepper Jack or Sharp Cheddar Cheese.

    View previous recipes of the month



Ingredients Instructions
  • 1 cup peeled and diced potato
  • 3/4 cup sliced carrot
  • 1/2 cup butter
  • Pinch (to taste) of Cayenne
  • 2/3 cup diced onion
  • 2 diced Jalepenos
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon dried thyme
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 3 cups of Brookwood #16036, Pulled Wood Smoked Chicken
  • 1 cup peas
  • 2 refrigerated pie crusts
  • 1 egg beaten together with 1 tablespoon water to make an egg wash
  1. Preheat oven to 425 degrees.
  2. Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
  3. Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
  4. Add salt, pepper, thyme and cayenne pepper to taste. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
  5. Gradually whisk in smoked chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.
  6. Stir in chicken and peas. Turn heat off.
  7. Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
  8. Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
  9. Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
  10. Place on a baking sheet and place in oven and bake for 30 minutes.


Artisan Turkey Sandwich

Ingredients Instructions
  • 1.5 lbs. Brookwood Pit Smoked Turkey #16200
  • 16 Red Butterhead Lettuce Leaves
  • 1 tablespoon fresh Marjoram, minced
  • 12 oz. Cream Cheese, Whipped
  • 16 slices Artisan Cranberry Bread
  1. Thaw and slice the Brookwood Smoked Turkey Breast into 24/1 oz. slices.
  2. Wash Butterhead Lettuce and pat dry.
  3. Whip cream cheese at medium speed with mixer until smooth and spreadable.
  4. Mince fresh marjoram and fold into the whipped cream cheese.
  5. Spread cream cheese mixture on one side of eight slices of the cranberry bread. Next layer two lettuce leaves and 3 ounces of the smoked turkey on each of the eight slices. Top with the remaining eight slices of the cranberry bread and slice in half.
  6. Serves: 8.


Smoked Brisket Cowgirl Queso

Ingredients Instructions
  • 1 lb. plus ½ C Brookwood Shredded brisket (11141), divided
  • Tortilla Chips or warm Tortillas
  • Queso:
  • 2 TBSP. Butter, unsalted
  • ½ C white onion, diced
  • 2 jalapenos, unseeded, small dice
  • 3-4 garlic cloves, pressed through a garlic press
  • 1 C Half and Half
  • 1 lb. white or yellow American cheese from the deli, cubed
  • 1 ½ Tbsp. Chimichurri Aioli (¾ Tbsp. Chimichurri Sauce, ¾ Tbsp. Mayonnaise)
  • 1 Tbsp. lime juice, fresh
  • Salt, as needed
    Pico de Gallo
  • 1 pint red cherry tomatoes
  • 2 Tbsp. cilantro, chopped fine
  • ½ C red onion, very small dice
  • 3 Tbsp. grapeseed oil
  • 2 Tbsp. lime juice, fresh
  1. In a medium bowl, combine all of the Pico de Gallo ingredients, salt to taste set aside or cover and refrigerate until ready to serve.
  2. In a medium saucepan, add butter over medium heat and melt.
  3. Stir in white onion and jalapenos. Cook for 2 minutes, add garlic and stir until combined and onions are translucent.
  4. Pour in Half and Half and bring to a simmer. Add cheese and stir until melted. Do not overheat. Add brisket and stir till combined thoroughly.
  5. When ready to serve, put the desired amount in a serving bowl or cast-iron skillet, top with more brisket and Pico de Gallo.


Recipe Courtesy of Jonathan Priest with Waypoint


Ingredients Instructions
  • ½ Sheet Nori
  • 4 (oz.) 0Sushi Rice, prepared
  • 3 pieces (2 oz.) Salmon
  • 1 Spear Asparagus, blanched
  • 1/6 Avocado, sliced into wedges
  • 1 1/2 (oz.) Brookwood Pork Belly (15016), diced and fried till crispy
  • 1 ½ Tbsp. Chimichurri Aioli (¾ Tbsp. Chimichurri Sauce, ¾ Tbsp. Mayonnaise)
  • 1 Tbsp. Sriracha Aioli (1/2 Tbsp. Sriracha, ½ Tbsp. Mayonnaise)
  • Wasabi
  • Ginger, pickled
    Instructions for Pimento Cheese:
  1. In a large mixing bowl, combine all ingredients and refrigerate until ready to serve.
  1. Place half sheet Nori shiny side down on cutting board and evenly spread out sushi rice, fully covering seaweed.
  2. Flip riced Nori over and place on a Sushi mat.
  3. On the center of the Nori lengthwise, place salmon, 3 avocado wedges, and asparagus spear.
  4. Roll using the mat to shape and form, cut into 8 pieces.
  5. Plate pieces and top with crispy Pork Belly, drizzle with Sriracha and Chimichurri Aioli
  6. Serve with ginger, Wasabi and a pair of chopsticks.

August 2018 - “Back to School” BBQ Wrap

Recipe Courtesy of Todd Bedenbaugh, Director of Lex-Rich 5 S.C.
Winner of 2018 K-12 Recipe Contest

Back to School Wrap

Ingredients Instructions
    Pimento Cheese Recipe
  • 5 lb. Cheddar Cheese, shredded
  • 1 (20 oz.) can pimentos, drained
  • 7 C light mayonnaise
  • 2 Tbsp. black pepper, ground

Ingredients for wraps:

  • 20 lbs. Brookwood Pork BBQ (12105)
  • Pimento Cheese (see recipe above)
  • 100 (8’) Whole grain tortillas
    Instructions for Pimento Cheese:
  1. In a large mixing bowl, combine all ingredients and refrigerate until ready to serve.
  1. Place 3 oz. of warmed Brookwood BBQ across 1 tortilla.
  2. Spread 1 ½ oz. of prepared Pimento Cheese on tortilla.
  3. Fold in sides of tortilla and roll to make wrap.
  4. Serve immediately.

July 2018 - BBQ Breakfast English Muffin

Honkey Eggs
Ingredients Instructions
  • 2-3 Tbsp. Butter
  • 5 Large potatoes, diced
  • 1 Medium white onion, diced
  • 1 lb. #12011 Chopped Pork BBQ
  • 1 Dozen Eggs, scrambled
  • 1 C Cheddar Cheese, shredded
  • Salt and Pepper to taste
  • English Muffin, split and toasted
  • Garnish:
  • Carolina Vinegar Sauce to taste
  • Parsley, chopped
  1. In a large skillet on medium-high heat, melt butter and sauté potatoes until crispy. Turn heat down to medium-low, add onions and Pork BBQ and cook until onions are translucent.
  2. While Pork BBQ is heating up, in a separate skillet cook scrambled eggs until they are medium well, top with cheddar cheese, turn stove top off and allow cheese to melt thoroughly.
  3. Place English muffin on serving plate, layer with BBQ- potato mixture, eggs and garnish with sauce and parsley.
  4. Serve immediately.

June 2018 - Beef Brisket Poutine

Recipe Courtesy of Richie Lutes, Waypoint

Beef Brisket Poutine
Ingredients Instructions
  • 6 oz. Brookwood Farms Beef Brisket BBQ- Semi Dry, Shredded (11141)
  • 4 oz. French fries, of your choice
  • 2 oz. nacho cheese sauce
  • 2 oz. fried cheese curds
  • 1 oz. Brookwood Carolina BBQ Sauce (19007)
  • 1 oz. Jalapenos, pickled or fresh
  • Pinch Ancho Chili Powder or Chili Powder
  • Green onions, sliced
  1. Preheat deep fryer for French fries. When ready, fry potatoes till golden or 2-3 minutes.
  2. Preheat flattop or a small skillet to medium and reheat brisket. If needed, use water to moisten brisket for cooking.
  3. Plate French fries than top with beef brisket.
  4. Drizzle nacho cheese sauce on top then add BBQ sauce.
  5. Fry cheese curds till cheese starts to comes out, about 2-3 minutes. Drain and place on top of sauced brisket.
  6. Top with jalapenos and sprinkle with Chili Powder and green onion.
  7. Serve immediately with a big Ol’ fork.

May 2018 - Smoked Brisket BBQ Cheesesteak

Smoked Brisket BBQ Cheesesteak
Ingredients Instructions
  • 6 oz. Brookwood Farms Beef Brisket BBQ- Semi Dry (11141)
  • ½ small Vidalia onion, sliced
  • ½ Tbsp. butter
  • Salt and pepper, to taste
  • 2 oz. Pimento Cheese Spread
  • 1 Philly style sub roll, sliced and toasted
  • Suggested toppings: Pickled Jalapeno Peppers, BBQ Sauce Aioli (2 oz. BBQ Sauce, 2 oz. Mayonnaise, mixed)
  1. Preheat flattop to medium-high heat.
  2. Melt butter on flattop and sauté onions until slightly caramelized, season with salt and pepper and set aside.
  3. On flattop, lay roll face down and toast, set aside for serving.
  4. Heat Beef BBQ Brisket on flattop with 1 oz. moisture for 3 minutes or until heated through.
  5. Top roll with BBQ, then add onions. Spoon Pimento Cheese over onions and melt under salamander or in an oven until spread begins to bubble.
  6. Add suggested toppings and serve warm.

April 2018 - Boysenberry Chipotle BBQ Pizza<

Boysenberry Chipotle BBQ Pizza
Ingredients Instructions
  • 1 (16”) crust, pre-made
  • 7 oz. Brookwood Farms Pulled Pork (12105)
  • 2 oz. Boysenberry Chipotle BBQ Sauce
  • 2 oz Black beans, drained and rinsed
  • 6 oz. Mozzarella Cheese
  • 1 oz. Caramelized Onions
  1. Preheat oven to 375 degrees F
  2. Place crust on a non-stick pizza pan
  3. Spread BBQ Sauce evenly across crust
  4. Evenly top the pizza with pulled pork and caramelized onions
  5. Bake for 15 minutes or until the cheese is melted and beginning to brown

March 2018 - Smoked Turkey and Chorizo Stew with Chickpeas AKA “Uptown Stew”

Uptown Stew
Ingredients Instructions
  • 2 cups Brookwood #16200 Smoked Turkey, sliced into strips
  • 1.5 cups chorizo sausage, remove casing if needed
  • 1 large onion, white, finely chopped
  • 3 garlic cloves, chopped
  • 2.5 cups chopped tomatoes
  • 2 cups chicken stock
  • 2.5 cups chickpeas, drained and rinsed
  • Salt and pepper, to taste
  • Juice of 1 lemon
  • Parsley, flat leaf, roughly chopped
  1. In a large frying pan, over medium heat, add the chorizo and fry for 5-7 minutes until crisp. Remove with a slotted spoon onto a paper towel lined plate, leaving the oil in the pan.
  2. Add onion and garlic, sauté for 8 minutes, or until onions are translucent.
  3. Add tomatoes and stock and turn heat up to high. Stir frequently to make sure it does not stick to the bottom of frying pan. Cook for another 10 minutes or until the liquid has reduced, to about half.
  4. Gently stir in sliced Brookwood #16200 smoked turkey and chickpeas.
  5. Reduce heat to medium and continue to cook until warmed though.
  6. Taste and season with salt, pepper and lemon juice, garnish with the chopped parsley and serve.

February 2018 - Barbacoa Panini

Barbacoa Panini
Ingredients Instructions
  • 4 oz Brookwood Farms Barbacoa 11155
  • 1 unit Challah Bread
  • 2 oz Avocado Ranch
  • 2 oz Monterey jack and Jalapeño Cheese
  • 1 oz Stingin’ Honey Garlic Sauce (French’s)
  • 2 oz Caramelized onions and jalapenos
  1. Heat Barbacoa as instructed on package and combine with Honey Garlic sauce
  2. Place Barbacoa mixture on sliced Challah bread (or bread of choice)
  3. Top with Cheese
  4. Top with Caramelized onions and jalapenos
  5. Top with Avocado Ranch
  6. Heat the sandwich on Panini Press or skillet until cheese is melted.

January 2018 - Southwest Chicken Nachos

Southwest Chicken Nachos
Ingredients Instructions
  • 4 oz. Brookwood Farms Smoked Chicken #16036
  • 6 oz. white corn tortilla chips
  • 3 oz. diced tomatoes (fresh or canned and drained)
  • 1 (4 oz.) can chopped green chiles
  • 2 oz. black beans, drained and rinsed
  • 4 oz. Land O Lakes® Queso Bravo™ Cheese Dip 
  • 2 oz. crème fraiche or sour cream, optional
  • Suggested toppings: chopped red onion, jalapeño peppers, cilantro, spring onions, chopped cherry tomatoes
  1. Heat chicken according to directions on package.
  2. Place chips on plate.
  3. Top with heated chicken and remaining ingredients. Serve warm.

December 2017 - BBQ Brisket Stuffed Mushrooms

BBQ Brisket Stuffed Mushrooms
Ingredients Instructions
  • 1 lb. Brookwood Farms Beef BBQ (11011)
  • 1 cup Sharp cheddar cheese grated, reserve ¼ cup for topping
  • ¼ cup chopped green onions
  • 1/2 cup panko bread crumbs
  • Salt and Pepper to taste
  • 30 large white mushrooms, steamed
  • Parsley for garnish
  1. Preheat oven to 375 degrees.
  2. Combine BBQ, cheese, green onions, and bread crumbs. Add salt and pepper if needed.
  3. Place mushroom caps top down on large baking sheet
  4. Fill caps with BBQ mixture
  5. Sprinkle reserved cheese over caps
  6. Bake 10 to 15 minutes or until cheese on top has melted
  7. Garnish with chopped parsley

November 2017 - Pork Belly Kale Salad

Pork Belly Kale Salad
Ingredients Instructions
  • Brookwood Farms Pork Belly (15016)
  • 2 tbsp. vegetable oil
  • 2 cups kale, pre cut
  • ¼ cup walnuts chopped
  • ¼ cup feta cheese
  • 2 tbsp Crasins
  • ¼ cup granny smith apple- chopped into cubes
  • Mustard vinaigrette
  1. Cut Pork Belly into ½ inch cubes
  2. Heat oil on medium/high in skillet
  3. Fry Pork Belly for 5-7 minutes or until sides begin to brown, turn off heat and remove pork from oil and let rest on a towel lined plate.
  4. Put the kale into the still-hot skillet and cook for about 30-40 seconds - until the kale starts to wilt very slightly.
  5. Place Kale into bowl, top with the pork belly, walnuts, feta, crasins and apple. Serve with the vinaigrette dressing.

October 2017 - Brisket Croissant

Brisket Croissant
Ingredients Instructions
  • 1 large croissant, sliced in half
  • 4 oz. Brookwood Farms Sliced Brisket (11091)
  • 2 slices provolone cheese
  • 2 oz caramelized onions
  • 1 tbsp apple butter
  1. Heat Brisket on flattop with moisture for 5-7 minutes, or until warm
  2. Top heel of croissant with: Sliced brisket, Cheese, caramelized onions
  3. Toast open faced for 3 minutes or until cheese begins to melt
  4. Spread apple butter on crown of croissant and top sandwich
  5. Toast whole croissant sandwich for additional 2 minutes

September 2017 - Pork Carnitas Chile Verde Tacos

Pork Carnitas Chile Verde Tacos

Ingredients Instructions
    Cabbage Slaw Ingredients:
  • 1/4 head of cabbage, very thinly sliced
  • 1 teaspoon seasoned rice vinegar
  • Salt and pepper.
    Filling Ingredients:
  • 1 cup Salsa Verde
  • 2 yellow onions, chopped
  • 2 1/2 cups chicken stock
  • 1 tbsp dried oregano
  • 3 1/2 to 4 pounds pork Carnitas (15006)
  • 1 bunch cilantro leaves, cleaned and chopped
  • Salt (to taste)
  • 16 corn tortillas
  • 1 avocado, peeled, seeded, and chopped
  • 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
  • Crema fresca, crema Mexican
  • Chopped cilantro leaves for garnish
  1. Make the Cabbage Slaw:
    • Place thinly sliced cabbage in a medium sized bowl.
    • Sprinkle with seasoned rice vinegar, salt and pepper. Toss.
    • Let sit for 10 minutes for the cabbage to absorb some of the dressing
  2. Make the filling:
    • Combine salsa verde, chopped onion, chicken stock, and oregano in a large, thick-bottomed pot, and heat on high heat.
    • Bring to a boil, and reduce heat to a low simmer.
    • Simmer for about 20 minutes on medium heat, then turn off heat and add 15006 pork carnitas.
    • Stir in chopped cilantro. Season with salt.
  3. Construct Tacos:
    • Warm corn tortillas, Fill tortilla with 3 oz filling, top with diced avocado, crumbed Cotija or grated Monterey jack cheese, crema fresca, and seasoned cabbage slaw, garnish with cilantro.

August 2017 - Pulled Brisket Flatbread

Pulled Brisket Flatbread
Ingredients Instructions
  • 4 oz. Brookwood Farms Pulled Brisket (11141)
  • 1 8 in Flatbread
  • ½ oz Roasted Garlic Sauce.
  • 2 oz. Bacon Crumbles
  • 1 oz. Caramelized Onion
  • 2 oz. Texas/Western BBQ Sauce (19008)
  • 2 oz. Diced Tomatoes.
  • 3 table spoons. Sour Cream
  • Chopped Cilantro to taste
  1. Spread thin layer of garlic sauce over flat bread.
  2. Spread pulled brisket evenly over entire surface.
  3. Spread bacon evenly over entire surface.
  4. Spread caramelized onion evenly then drizzle with BBQ sauce.
  5. Top evenly with tomatoes.
  6. Place in oven at 425 for 5-7 minutes.
  7. Remove from pan, place on cutting board and cut desired portions.
  8. Place on plate and top with sour cream and fresh cilantro.

July 2017 - Pimento Bar B Dog

Pimento Bar B Dog
Ingredients Instructions
  • 1 hot dog bun
  • 4 oz Brookwood Farms Pork BBQ- 12105
  • 3 oz. fresh Pimento Cheese
  • Sriracha sauce
  • Jalapenos, fresh, sliced
  • Spicy Pickles spears
  1. Heat BBQ to temp on stove top.
  2. Toast hot dog bun
  3. Fill bun with BBQ
  4. Top with pimento cheese
  5. Drizzle Sriracha sauce and top with 3 jalapenos and 2 spicy pickle strips

June 2017 - Pineapple Pork Belly Sliders

Pineapple Pork Belly Sliders
Ingredients Instructions
  • 3 slider buns (toasted)
  • 2 tbsp Jerk mayo (2 parts mayonnaise 1 part jerk sauce/marinate)
  • 4 oz Brookwood Farms Pork Belly (15016)- Sliced into 3 inch strips
  • Roasted Pineapple relish:
  • 1 cup chopped – grilled pineapple
  • 1/8 cup red bell pepper
  • 1/4 cup shredded purple cabbage
  • ½ lime (juiced)
  • 1 tbsp cilantro, chopped
  1. First, make the pineapple relish. Combine all ingredients for the relish in a bowl and let sit for 20 minutes.
  2. Heat Pork Belly on a skillet on medium heat until begins to brown, remove from heat.
  3. Construct Sliders- spread jerk mayo on inside of the buns. Fill the buns with Pork belly strips then top with pineapple relish, close sliders and serve warm.

May 2017 - National BBQ Month Monster Sandwich

National BBQ Month Monster Sandwich
Ingredients Instructions
  • 1 Brioche bun- toasted
  • 4 oz Brookwood Pork BBQ-hand pulled (12101)
  • 3 oz Sliced Beef Brisket (11091)
  • 2 slices Swiss cheese
  • 2 strips Brookwood Farms pork belly (15016)
  • 2 oz. Cole Slaw- Mayonnaise based
  • ¼ cup Barbeque potato chips – lightly crushed
  1. Heat all Brookwood products to temperature.
  2. To construct Sandwich top heel of bun with Pork BBQ, brisket, Pork Belly Strips and cheese.
  3. Broil Sandwich until cheese is melted.
  4. Top with a scoop of slaw.
  5. Lastly, Sprinkle crushed barbeque potato chips on top. Top with crown of bun, serve immediately.


Recipe courtesy of the 2017 St Charles cooking competition sponsored by Brookwood Farms- School Commodity Program

BBQ Pulled Pork Stuffed Sweet Potato
Ingredients Instructions
  • 2 large Sweet potatoes
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 2 cups ketchup
  • 1 cup water
  • ½ cup apple cider vinegar
  • 6 tablespoons light brown sugar
  • 5 tablespoons sugar
  • ½ tablespoon fresh ground black pepper
  • ½ tablespoon onion powder
  • ½ tablespoon ground mustard
  • 1 Green onion, thinly sliced
  • 9oz Brookwood Farms Pork Carnitas (15006)
  • Sour cream (optional)
  • Shredded cheddar cheese (optional)
  1. Pre heat oven to 350 F.
  2. Bake sweet potatoes for 45 minutes, or until potatoes are tender.
  3. While potatoes are baking make the BBQ sauce by combining remaining ingredients, except green onions and pork, in a medium sauce pan.
  4. Heat sauce over medium heat, stirring occasionally so sugar doesn’t stick to the bottom of the pan and burn, until it comes to a boil. Boil for 1-2 minutes.
  5. Reduce heat to a simmer and cook for 30 minutes. Remove from heat.
  6. Place pork in a small saucepan and add enough BBQ sauce to coat pork well. Heat over low heat until pork is hot.
  7. Cool and refrigerate leftover sauce for future use. It will keep for a week.
  8. Slit each potato and spread open. Top with the BBQ pork and green onions.
  9. Optional-serve topped with sour cream and shredded cheddar cheese

March 2017 - Brisket Hash

Brisket Hash
Ingredients Instructions
  • 6 oz Brookwood Farms Beef Brisket (11090) - Sliced and chopped into ½ in cubes
  • ½ cup redskin potatoes –cubed
  • 2 Tbsp Olive oil
  • 2 sprigs fresh thyme
  • 1/4 cup Green Bell Pepper, diced
  • 1/4 cup Yellow Onion, diced
  • 1 Tbsp olive oil
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 Egg- fried, sunny side up.
  • ¼ cup Brookwood Farms Texas Western BBQ Sauce (19008)
  • ¼ cup Chopped chives
  1. Heat oven to 375 F. Toss redskin potatoes in olive oil, season with salt, pepper, and Thyme. Roast on roasting pan in the oven for 30-40 minutes – flipping every 10 minutes.
  2. Meanwhile, sauté peppers and onions in olive oil until begins to soften- about 6 minutes, season with salt and pepper- add cubed brisket and cook until heated.
  3. Construct hash- top plate with roasted potatoes then brisket pepper mixture, top with fried egg, chives and drizzle with BBQ sauce.

February 2017 - Smoked Brisket Stuffed Mac and Cheese

Smoked Brisket Stuffed Mac and Cheese
Ingredients Instructions
  • 1 lb. Brookwood Pulled Brisket, Item# 11141
  • ¼ C Texas Western Barbeque Sauce, Item# 19008
  • Jumbo Pasta shells, cooked al dente, drained
  • ¼ C Panko Bread Crumbs, toasted
  • Chives, chopped
  • 3 Tbsp. Butter
  • 3 Tbsp. Flour
  • 2 C Milk
  • 2 tsp. Dijon Mustard
  • 2 tsp. Worcestershire sauce
  • 1 C Sweet peppers, cleaned and diced, divided
  • ½ lb. Cheddar cheese, shredded
  • ½ lb. Pepper Jack cheese, shredded
  • Salt and Pepper to taste
  1. Stuff brisket into cooked pasta shells. Place into a holding pan until ready to serve.
  2. In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for at least 2 minutes. Slowly whisk in milk and cook for about five minutes. When sauce has thickened, remove from heat and whisk in mustard, Worcestershire sauce, peppers and cheese. Stir until cheese has melted. Keep warm, stirring often until ready to serve.
  3. When serving, place stuffed shell on plate, dress with Texas Western Barbeque Sauce and desired amount of cheese sauce over brisket shells. Garnish with peppers, chives and panko breadcrumbs.
  4. Serve hot.

January 2017 - Sweet Purple Pig BBQ Sandwich

Sweet Purple Pig BBQ Sandwich
Ingredients Instructions
  • 4 Oz. Brookwood Farms BBQ: 12105 Semi Dry Pork BBQ
  • 2 glazed doughnuts, warmed in a Panini Press
  • 2 Oz. Spicy Purple Slaw (see below)
  • 2-3 pickled Jalapeño Slices
    Spicy Purple Slaw:
  • 1/2 head purple cabbage, shredded
  • 1/2 yellow onion, chopped
  • 1 C mayonnaise
  • 1/4 C brown mustard
  • 1/2 lemon juiced, or 1 Tbsp. lemon juice
  • 1/2 tsp. celery seed
  • Several dashes hot sauce
  • 1/2 tsp. salt and pepper, to taste
  1. Mix all slaw ingredients in bowl and set in fridge for minimum 1 hour.
  2. When slaw is ready, heat BBQ Pork in a pan until warm.
  3. Lightly press two donuts in a preheated Panini Press, or a flat top grill with press.
  4. To assemble the sandwich, place warmed doughnut on serving dish, top with pork BBQ, slaw, jalapenos and second doughnut.
  5. Serve hot.

December 2016 - Pig Pickin' Pizza

Pig Pickin' Pizza
Ingredients Instructions
  • 14- to 16-inch parbaked or fresh pizza crust
  • 4 oz. Brookwood Farms Texas Western BBQ Sauce
  • 1 C 70/20/10 blend of cheddar/mozzarella/provolone
  • 6 oz. Brookwood Farms Pork BBQ (12105)
  • 4-5 oz. coleslaw
  • 8-10 fried pickle chips
  • Chives and Parmesan for garnish
  1. Place pizza crust on pizza stone or baking sheet.
  2. Top with BBQ sauce and spread evenly over pizza, leaving 1 inch around the edge of the crust. Top with cheese and pork BBQ.
  3. Cook in oven at 400°F for 12-15 minutes or until cheese is melted and crust becomes golden brown.
  4. Let pizza cool slightly, and cut into 8-10 slices.
  5. Add a 1/2 oz. scoop of coleslaw to the center of each slice, and top with a fried pickle chip, chives and a dusting of Parmesan.

November 2016 - Shepard's "Q"T Pie

Shepard's 'Q' T Pie
Ingredients Instructions
  • 1 lb. Brookwood Farms Pulled Beef Brisket (11141)
  • 1 can cream of mushroom soup
  • 1/2 can beef broth
  • 1 cup frozen peas/carrots mix
  • 4 cups mashed potatoes
  • 4 Tbsp. butter
  1. Preheat oven to 350°F.
  2. Butter a 13x9-inch baking dish.
  3. Place brisket in a large mixing bowl.
  4. In a small bowl, mix together soup and beef broth. Pour mixture over brisket and toss until evenly distributed.
  5. Fold in peas and carrots and pour mixture into baking dish. Top with mashed potatoes; add a couple of tabs of butter on top.
  6. Bake 35-40 minutes, let rest for 10-15 minutes and serve.

October 2016 - Pork Belly Ice Cream

Pork Belly Ice Cream
Ingredients Instructions
    Ingredients: Ice Cream
  • 3 egg Yolks
  • ¼ cup sugar
  • ¼ tsp salt
  • 1 cup whole milk
  • 1 cup maple syrup
  • 2 cups heavy cream
    Ingredients: Pork Belly Candy
  • 2 tbsp unsalted butter
  • 1 cup Brookwood Farms Pork Belly diced (15016)
  • 2 cup sugar
  • 1 tsp baking soda
  1. In a large saucepan, whisk egg yolks, sugar and salt in a bowl until blended well. Then whisk in milk. Cook over low - medium heat, stirring, until almost simmering and mixture thickens. Remove from heat and stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes.
  2. Butter a rimmed baking sheet and set a side.
  3. In a medium skillet cook diced pork belly over med-high heat until the outsides begin to crisp, about 5-8 minutes; transfer to paper towels to drain. Let the pork belly cool.
  4. In a medium saucepan over medium-high heat cook the sugar, stirring constantly, until it melts and turns golden, about 4-6 minutes. Remove from heat and immediately stir in the butter. Stir in the baking soda, then the Pork belly.
  5. Working quickly, pour onto prepared baking sheet and let cool until set, about 15 minutes. Break into small pieces.
  6. Stir the cream into chilled custard and pour into the ice cream maker. As an option, stir in the Pork Belly Candy pieces and transfer to an airtight container. Let freeze until firm, at least 2 hours or use candy pieces as a topping.

September 2016 - The Stephen

The Stephen
Ingredients Instructions
  • 1 tbps melted butter
  • 4 oz Ground beef
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp parsley, cleaned and chopped
  • 1 slice Velveeta cheese
  • 4 oz Brookwood Farms Beef Brisket sliced (11090, 11091)
  • 2 tbsp Brookwood Farms Texas Western BBQ Sauce
  • 2 onion rings, fried according to directions
  • 1 egg, cooked over easy
  • 3-4 pickle chips
  1. Butter the inside of the Kiser roll and toast both sides on flattop, set aside.
  2. Mix ground beef, salt, pepper, and parsley together and patty into a 1” patty.
  3. Cook beef patty on flat top 3-5 minutes on each side.
  4. Add Velveeta cheese before removing patty from flattop.
  5. Fry onion rings according to directions and fry egg.
  6. Bring Brisket to temperature on flattop with a little water or in oven.
  7. Assemble sandwich with the bun heel, burger with cheese, brisket, BBQ sauce, egg, onion rings, pickles then the bun crown.
  8. Serve immediately.

August 2016 - Sunrise Pork Tacos

Sunrise Pork Tacos
Ingredients Instructions
  • 1 lb. Brookwood Farms Pork Style Carnitas (MFG # 15005)
  • 6 Large or Extra Large Eggs
  • 2 Tbsp. oil
  • 1 cup diced green chilies
  • 1/4 cup diced onions
  • Salt and Pepper to taste
  • Use Cotija Cheese, cilantro, lime or your favorite condiment for garnish
  1. Pre heat large frying pan to medium heat with oil.
  2. Lightly sauté onions to an almost clear color, then add 1 cup diced green chilies, cooked for 5 minutes.
  3. Add 1 lb. Brookwood Farms Pork Style Carnitas, mixing and continue to cook until thoroughly heated. Cover to keep warm on low heat.
  4. In a mixing bowl, crack 6 extra larges eggs and whisk.
  5. In a medium frying pan, add eggs cooking until done.
  6. Place 6-8 corn tortillas in a paper towel and place in the microwave for 45 seconds
  7. Plate and serve with your favorite condiment.

July 2016 - Pork Belly Balsamic Blaze Appetizer

Pork Belly Balsamic Blaze Appetizer
Ingredients Instructions
  • 4 oz Brookwood Farms Pork Belly cut into 1” cubes
  • ½ cucumber peeled, seeded, julienned
  • ½ carrot peeled, julienned (“matchstick” cut can be used)
  • ½ mango peeled, peeled, julienned
  • 3 oz Jamaica peeled, julienned
  • Mango Chutney, purchased at your local supplier
  • Red pepper flakes
  • Balsamic glaze
  • Oil
  • Won Ton Wrappers, fresh
  • Season salt, (we used Mango Chili Salt Seasoning)
  1. Combine julienned vegetables in a bowl and refrigerate until serving.
  2. In a small bowl, take ½ cup Mango Chutney and 1 tablespoon red pepper flakes. Mix thoroughly. Set a side until serving.
  3. Pre heat oil in a medium skillet, place Won Tons evenly around and fry until slightly brown. Drain on cooling rack and sprinkle with season salt. Set aside.
  4. In same skillet, on medium heat, place pork belly cubes and fry until edges look crisp.
  5. To plate: take two to three seasoned Won Tons and spread chutney evenly on top. Place seasoned Won Ton on plate, then spoon about a tablespoon of vegetable mixture in center, then finish with 4-5 pork belly cubes, drizzle with about 1 tsp balsamic glaze.
  6. Serve immediately

June 2016 - Banh Mi

Banh Mi
Ingredients Instructions
    Ingredients: Slaw
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup distilled white vinegar
  • 1/2 cup julienned carrot
  • 1/4 cup julienned yellow onion
  • 1/2 cup julienned cucumber
  • 1/2 Tsp Sea salt
  • 1 (10-inch) baguette
  • 2 Tbsp Mayonnaise
  • 8 oz Pork Carnitas (15006)
  • 1 teaspoons soy sauce
  • Fresh cilantro sprigs
  • Freshly ground black pepper
  • Asian-style chili oil
  1. Make the slaw: combine water, sugar and vinegar in a bowl. Add the carrot, onion and cucumber, mix well, and season with salt. Set aside to marinate for 30 minutes.
  2. Meanwhile, Heat the the pork carnitas on the stove top with moisture.
  3. Make the sandwich: Preheat oven to 400 degrees F. Slice the baguette open lengthwise, and spread mayonnaise on inside of baguette. Arrange the baguette on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguette from the oven and immediately fill with 8 oz of pork carnitas; top Carnitas with 1 teaspoon soy sauce, 1/2 tablespoon cilantro, ground pepper, chili oil, and slaw. Serve immediately.

May 2016 - Spring Pork Tacos

Spring Pork Tacos
Ingredients Instructions
  • 2 6” White Corn Tortillas
  • 6 oz. Brookwood Pork BBQ (12105,15015)
  • ¼ cup cabbage, shredded, angel hair style
  • ¼ cup feta cheese
    Watermelon Salsa:
  • ½ cup watermelon, diced small
  • ½ cup tomatoes, yellow, diced small
  • 1 jalapeno, seeded, minced
  • 1 red onion, small, finely chopped
  • Juice of 1 lime
  • ¼ tsp. salt
  • ½ tsp. pepper
  • 1 Tbsp. cilantro, cleaned, chopped
  1. In medium bowl, combine ingredients for Watermelon Salsa and set aside.
  2. Heat pork BBQ on flattop with moisture.
  3. Warm tortillas according to package directions.
  4. Take each tortilla and layer Brookwood BBQ, cabbage, salsa and feta cheese.
  5. Serve hot.

April 2016 - Oyster Hoister

Oyster Hoister
Ingredients Instructions
  • 12 oysters- cleaned
  • 1 lb. Brookwood Farms Sliced Brisket (MFG # 11011)
    Peach Mignonette Sauce:
  • 1 cup chopped peaches
  • 1/2 cup minced shallots (about 2 1/2 ounces)
  • 1/4 cup white vinegar
  • 1/4 cup clear, unseasoned rice vinegar*
  • 1/8 teaspoon of sugar
  • 1/8 teaspoon of salt
  • 1 1/4 teaspoon of finely crushed white peppercorns (do not use pre-ground or powdered white pepper)
  1. Construct the Peach Mignonette Sauce: Add all ingredients to a bowl and mix together.
  2. Let Sauce marinate in the refrigerator covered for a minimum 4 hours.
  3. Once sauce is set, chop sliced brisket into small cubes.
  4. Heat Brisket on flat top with moisture for 2 minutes or until warm
  5. While the brisket is heating, Steam oysters.
  6. Construct oyster: Top steamed oyster with chopped brisket, then top with peach Mignonette sauce. Serve immediately.

March 2016 - Redneck Reuben

Redneck Reuben
Ingredients Instructions
  • 4 oz. Brookwood Farms Beef Brisket - sliced (11090, 11091)
  • 2 oz. slaw
  • 2 slices cheddar cheese
  • Texas Toast
    BBQ Thousand Island dressing:
  • 1 cup mayonnaise
  • 1⁄4 cup Ketchup
  • 3 tablespoons Brookwood Farms Texas Western BBQ Sauce
  • 2 tablespoon sweet pickle relish
  • Mix all ingredients in a small bowl
  1. Make BBQ Thousand Island dressing
  2. Heat Panini press or pan
  3. Butter outside of Texas Toast and apply BBQ Thousand Island Dressing to the inner side
  4. Assemble Sandwich: Texas Toast, Brisket, Cheese, Slaw,
  5. Press Sandwich using a Panini press or pan fry until cheese begins to melt
  6. Cut in half and serve immediately

February 2016 - Pork Belly Hash Lettuce Wrap

Pork Belly Hash Lettuce Wrap
Ingredients Instructions
    6-8 butter lettuce cups
  • 4 oz Brookwood Farms Pork Belly, Chopped
  • 1 sweet potato, peeled and chopped
  • ½ yellow onion chopped
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ cup brown sugar
  1. Peal apart stock of butter lettuce until you have 6-8 cups (cut stock off ends)
  2. Heat oil in a medium saucepan on medium-high heat
  3. Add onions sweet potatoes and salt, cook for 4-5 minutes, until beginning to brown
  4. Add pork belly and continue to cook along belly to sear
  5. Add brown sugar and continue to cook stirring constantly (about 3 minutes)
  6. Remove from heat and transfer into a bowl
  7. Serve alongside lettuce cups

January 2016 - Hillbilly Cheesesteak Eggroll

Hillbilly Eggroll
Ingredients Instructions
  • 12-14 egg roll wrappers
  • 1 egg whisked with 1 tablespoon water
  • 1 quart oil for frying (vegetable or canola oil)
  • 6 oz Mushrooms- sliced
  • 1 green pepper- sliced
  • 4-5 pickled jalapeño sliced
  • 1 pound Brookwood Farms chopped Beef BBQ (MFG item #11011)
  • 2 cups Cheese of choice (we used pepper jack)
  1. Heat a skillet over medium high heat add 1 tablespoon olive oil, add mushrooms. Sauté for 2-3 minutes. Add green pepper and jalapenos. Sauté for 1 minute. Remove from skillet.
  2. Add green peppers, jalapenos, and mushrooms to a food processor and pulse a few times until roughly chopped. Alternatively, you can chop by hand.
  3. Place chopped vegetable mix in a bowl and toss with 1 pound of beef BBQ until mixed.
  4. Position an egg roll wrapper with one point towards you. Line the center with 2 tablespoons cheese and top with ¼ cup BBQ mixture. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Seal edges with egg wash. Repeat with remaining wrappers and filling.
  5. To fry: Heat oil in a stock pot or deep-fat fryer to 350F degrees or medium high heat. Fry egg rolls, in batches, 3- 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
  6. Serve with Brookwood Farms Texas BBQ sauce, ranch dressing, or BBQ Ranch (1 part BBQ sauce to 1 parts ranch)