Peach preserves, bourbon and a little BBQ sauce make a magic finish. Ingredients: 6-8 thin-cut pork chops Hardcore Carnivore Sweet BBQ rub 1 cup peach preserves 1/3 cup BBQ Burnt Ends sauce 1/3 cup bourbon 3 fresh peaches, sliced 1 tablespoon oil Heat a grill for medium-low cooking, around 300-325f.  Season the pork chops well on both sides with the Sweet BBQ rub. Prepare the glaze by melting the peach preserves in a saucepan until they are soft and runny. Add BBQ sauce and bourbon, stir then set aside.  Toss the peach slices in oil, then place them onto the grill to ..read more

Use this handy step by step guide to learn HOW to properly wrap your brisket. Just like swaddling a baby, there's definitely a right way to do it for best results. This is the way the pros and famous BBQ joints do it, and now you know how to do it too. Wrapping correctly can impact the quality and final result, but once you know how, it's easy. Once you know how, you'll need BUTCHERS PAPER and a PAPER DISPENSER to get the job done.  HOW TO WRAP A BRISKET IN PAPER: STEP 1:  Cut two lengths of butcher paper and arrange them lengthways, one piece overlapping the other by ..read more

The perfect corn side dish with a jalapeño kick and a crunchy, cheesy crust.  Ingredients: 2 tablespoons salted butter 2 tablespoons AP flour 2 cups half & half 3 teaspoons Hardcore Carnivore Texas Jalapeno Salt 2 fresh jalapenos, finely diced (optional) 16 oz fresh or frozen corn kernels 1/2 cup cotija cheese Method: Place the butter into a skillet set over medium-high heat, and melt.  Sprinkle the flour on top of the melted butter. Slowly add the half & half a little at a time, whisking constantly until the mixture is smooth. Stir in the Jalapeno Salt. Add t ..read more

Fluffy biscuits are stuffed with creamy Cajun-spiced crawfish sauce. INGREDIENTS: (makes 16 biscuits) 2 tablespoons salted butter 1/4 cup finely diced onion 1/4 cup finely diced bell pepper 1/4 cup finely diced celery 2 teaspoons Hardcore Carnivore Cajun seasoning 2 tablespoons AP flour 1 cup chicken broth 5 oz cooked crawfish tails (about 1/2 cup) 1/4 cup heavy whipping cream 1/2 cup green bell pepper, finely diced 2 x cans jumbo flakey biscuits (8 per can) METHOD: The filling needs to cool completely before stuffing the biscuits. It's easiest to make i ..read more

You can have it all - crispy skin, juicy meat and smokey goodness with these Cajun wings. INGREDIENTS: 3 lb chicken wing drums and flats 3 teaspoons baking powder 3-4 tablespoons Hardcore Carnivore Cajun seasoning spray oil (preferably olive oil) METHOD: Place the chicken wings Into a large ziptop bag, then add the baking powder and 3 tablespoons of cajun seasoning. Seal the top and shake vigorously to coat all the wings. Place the seasoned wings on a wire rack, do not cover them, and place into the fridge for one hour. Preheat a smoker to 230f.  Remove the wings from the fridge, and ..read more

Swirled with boudin, cajun seasoning, moist chicken and smokey bacon. INGREDIENTS: 1 x brisket, trimmed to 10-12 lb 1 x gallon water 3/4 cup pickling salt (or 1 cup kosher salt) 1 cup brown sugar 1/2 cup pickling spice 2 teaspoons pink curing salt (pink salt #1, NOT Himalayan salt) 1/3 cup Hardcore Carnivore Black 1/3 cup coarse black pepper 2 tablespoons crushed coriander seeds METHOD: To make the brine mix: combine water, salt, sugar, pickling spice and curing salt in a large pot placed over low heat. Stir until sugar and salt is dissolved, then allow to cool completely.  Place tri ..read more

Swirled with boudin, cajun seasoning, moist chicken and smokey bacon. INGREDIENTS: 6 boneless, skinless chicken breasts 8 oz cream cheese, softened 10 oz boudin, removed from casing Hardcore Carnivore Cajun seasoning 18 oz bacon (not thick cut) METHOD: Preheat a smoker to 275f. Use a trimming knife to butterfly open the chicken breasts. Place the butterflied breasts on a board, cover with plastic, and use a meat mallet to flatten them to an even 1/4 inch thickness.  In a bowl, combine the cream cheese and boudin and mix until thoroughly incorporated.  Remove plastic wrap from ch ..read more

While this creamy pastalaya recipe isn't 100% authentic, it is 100% delicious.  INGREDIENTS: 12 oz Hardcore Carnivore brand smoked sausage, cut into 1/2 inch rounds. 8 boneless, skinless chicken thighs (diced) 2 tablespoons olive oil 3-4 tablespoons Hardcore Carnivore Cajun seasoning 3 tablespoons butter 1/2 cup onion, finely diced 1/2 cup celery, finely diced 1/2 cup green bell pepper, finely diced 1/3 cup AP flour 4 cups chicken broth 2 cups water 1 lb pasta bows or spirals (not cooked) 1/3 cup heavy whipping cream (optional) METHOD: IN a heavy based pot, brown the sausag ..read more

With smoked sausage, bacon and sausage, this ultra meaty stuffing is a carnivore's dream. INGREDIENTS: 12 oz Hardcore Carnivore brand smoked sausage, cut into small pieces 12 oz bacon, chopped 1 lb sage-flavored breakfast sausage 1 large sourdough or french loaf, cubed 2 stalks celery, finely diced 1 onion, finely diced 2 cups chicken broth 1 stick butter (4 oz), melted 2 eggs 1-2 tablespoons Fried Turkey Seasoning METHOD: Spread the bread onto a baking sheet, and cook for 20 mins in a 200f oven to dry out. Increase the oven temp to 350 to preheat. In a skillet, brown the smoked ..read more

Smoked sausage, smokey cream cheese and bacon. It's got all the essentials.  INGREDIENTS: 12 oz Hardcore Carnivore brand smoked sausage 1lb thick cut bacon 8oz softened cream cheese 1/2 cup shredded cheddar or your choice of cheese 2-4 tablespoon Hardcore Carnivore Amplify rub 1/3 cup pickled jalapeno slices METHOD: Preheat a smoker or pellet grill to 300f. Cut the sausages into 1/2 inch pieces. Slice the bacon across to form two piles of shorter pieces. Roll around the sausage pieces with the sausage at one end to form a "collar". The sausage will be the base of the shot. Secur ..read more