Smoked Duck Sausage
This is a recipe that we have used on and off again here at the Club for the past 5 years. Sometimes we sneak it into a cooked dish like the sweet potato hash or maybe a soup such as gumbo where it kind of takes a back seat and is used more to flavor a dish. but also it is featured on our lunch and dinner menu as a component on our Charcuterie plate (click the title for the full recipe).
Praline Bacon
This is a fun and easy recipe that I use for a lot cheese plates on specialty dinners, but that is not to say it doesn’t have other uses, in fact pork bellies- cured and smoked commonly known as BACON is one ingredient I probably could not get by with out. So versatile I use in crumbled on salads, added to mashed potatoes for an interesting and unique flavor or just as a snack. It is sweet and smoky and has just a little bite from the cracked black pepper. Enjoy! (click the title for the full recipe)
Sweet & Smoky BBQ Sauce
This is our house made version of sweet baby rays. Being aKansas citystyle it is really sweet and very smoky! Try this on your ribs or brisket or just as a condiment for your burger and fries. Once made, it can be stored in the refrigerator for 3 months (click the title for the full recipe).