SPAR Korean Jerky

by | Saturday, October 6, 2018 | 0 comment(s)

Korean Teriyaki/Pepper flavor with a bit of heat!2 lbs lean meat sliced 1/4" thick, the thinner the better. (For this batch I used rabbit)Marinade 1/2 Cup Soy Sauce2 Tablespoons Worchestershire Sauce3 Tablespoons honey2 Tablespoons Sriracha Sauce2 Tablespoons SPAR Korean Knockout rub2 teaspoons red pepper flake2 teaspoons ground black pepperCombine ingredients, add meat to marinade, and place into the refrigerator for 1-2 days until very little marinade remains. Stir the mixture a couple times...

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Korean BBQ Pork Ribs

by | Tuesday, October 2, 2018 | 0 comment(s)

Korean BBQ Pork Ribs1 Medium St. Louis Rib (cut in half long ways)1 cup Hoisin Sauce1/2 Cup Sugar1/3 cup Rice Wine2 tsp Garlic1 tsp Flaps 20 SPAR Rub3 Green Onions Chopped3 Tbls Sesame OilSalt/Pepper to tastesSet your charcoal grill for medium-hot temperature, if using gas grill adjust knobs for medium heat. Trim fat from ribs and Salt and pepper rib halves evenly and set aside. In large pot mix all ingredients together and simmer until sugar is fully dissolved. Place ribs on grill bone side...

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Cowboy Skillet Red-Eye Chicken

by | Sunday, September 30, 2018 | 0 comment(s)

Cowboy Skillet Red-Eye Chicken W/ Oven Rice 1 pkg Chicken Tenders / 1 Can Rotel / 1/2 Cup Rice / Cowboy Rub / 3 Slices Swiss Prep chicken by seasoning one side with Cowboy rub, lightly oil your skillet then heat it over high. Sear chicken season side down for 3 minutes, flip and add rotel. Bring to a slight boil add cheese and put it in the oven on broil for 5 minutes or until the cheese is melted. Let stand then serve over rice and enjoy. ...

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Smoked Chicken Salad Sandwich

by | Thursday, September 27, 2018 | 0 comment(s)

Big thanks to cookingwithcarrrl - for sharing this amazing recipe Smoked Chicken Salad Sandwich 2 1/2 cup chicken cubed (whole bird is my favorite) 1/3 of a cup mayo - 1/2 of you like it a lil more “wet”Half a white onion Handful of red seedless grapes (quartered)Small handful of dried cranberries 1/4 a cup slivered almonds 1/2 a cup of celery (about one stalk) 1 tsp dry dill2 tablespoons Dijon mustard 1/4 of a jalapeño diced 1 lemon 1/2 tsp salt1/4 tsp pepperBacon to taste Additional Thriller...

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