Smokey Steakhouse Burger

smoky burger

INGREDIENTS:

PROCEDURE:

  1. Mix ground beef and Runnin Wild Steak Seasoning until well blended. Shape into patties.
  2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160 degrees).
  3. Grill onion and bell pepper in grill basket or grill rack for 3 to 4 minutes or until tender and lightly browned, stirring frequently.
  4. Serve burgers on rolls topped with grilled onions, bell peppers, and Runnin Wild Smokey Barbecue Sauce to taste. Enjoy!

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Summer Sausage S’mores

SUMMER SAUSAGE PIC

INGREDIENTS:

  • 1 package Runnin Wild Summer Sausage, sliced 1/4 inch thick
  • Cheddar cheese (to match) sliced to the diameter of the sausage
  • Round snack crackers (to match)
  • Course-ground mustard

PROCEDURE

  1. Place sausage slices on a hot grill. Grill until the sausages start to curl into a cup shape, about three minutes.
  2. Flip the sausage and place the cheese inside the cupped side. Cover the grill and allow the cheese to melt.
  3. Meanwhile, spread the cracker with mustard, to taste.
  4. Remove the sausage cups from the grill and sandwich them between the crackers just before serving. Enjoy!

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Venison Stuffed French Bread

VENISON BREAD PIC

INGREDIENTS:

PROCEDURE:

  1. Preheat oven to 350 degrees. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece.
  2.  Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.
  3. Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk, and Worcestershire Sauce. Season with Runnin Wild Peppered Sea Salt and Runnin Wild Wild Game Seasoning. Stir and cook mixture until heated; another 5 minutes or so.
  4. Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with provolone cheese. Top with the other half of bread.
  5. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

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Runnin Wild Pork Sandwich

pork sandwich pic

INGREDIENTS:

PROCEDURE:

  1. Put the loin of pork in a crock pot with a bottle and a half of Runnin Wild Gourmet Barbecue Sauce. Slow cook for 6 hours.
  2. Remove the pork, fork shred it, and drizzle some of the sauce from the crock pot on top.
  3. Add additional Runnin Wild Sauce left over from the second bottle to taste.
  4. Load your favorite rolls and dig in!

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Should Be Illegal BBQ Ribs

should be illegal bbq ribs pic

INGREDIENTS:

PROCEDURE:

  1. Place all ingredients together in a large roasting pan. Cut ribs apart for easier serving.
  2. Mix together ingredients in a large bowl and coat all ribs with the semi-dry paste.
  3. Spread ribs out evenly on bottom of pan. Cover with foil.
  4. Bake at 375 degrees for approximately 1 hour turning occasionally. Enjoy!

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Honey Teriyaki Chicken Freezer Meal

freezer meal pic

INGREDIENTS:

  • 2 pounds boneless, skinless chicken breasts
  • 1 1/2 cup (12 oz) Honey Teriyaki Sauce
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon basil
  • 1/2 teaspoon rosemary
  • 1 cup chicken broth
  • 1 tablespoon Runnin Wild Gourmet Poultry Seasoning
  • 3 tablespoons brown sugar
  • 1 gallon size Ziploc Freezer Bag

PROCEDURE:

  1. Place all ingredients in a gallon size freezer bag. Freeze.
  2. When ready to cook: Place contents of freezer bag into slow cooker. Cover and cook on low for 6 hours.
  3. Slice chicken and serve over rice or noodles. Enjoy!

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Hellman’s Runnin Wild Ribs

HELLMAN'S RIBS PIC

INGREDIENTS:

PROCEDURE:

  1. Mr. Hellman uses a 3:1 Runnin Wild Pork Candy and Warm Spice Rub combination to make his own special rib rub recipe. Apply liberally.
  2. Marinate for 2-3 hours, then smoke/grill the ribs as you normally would. Hellman likes his on a Primo grill at 250 degrees.
  3. At 1 hour on the grill, Mr. Hellman spritzes the ribs with an apple juice and orange juice mixture.
  4. At 1.5 hours, Hellman applies a finishing glaze and spritzes the ribs again. Wait another 30 minutes and re-glaze the ribs.
  5. Cook for another 30 minutes. Then, enjoy!

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The Original Pork Candy Ribs

PORK CANDY RIBS PIC

INGREDIENTS:

PROCEDURE:

  1. Cut ribs apart for easier serving.
  2. Place all ingredients together in a large roasting pan. Mix together, making sure to coat all ribs with this semi-dry paste.
  3. Spread ribs out evenly on bottom of pan. Cover lightly with foil.
  4. Bake at 375 degrees for approximately 1 hour, turning or stirring occasionally. Enjoy!

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Beer Soaked Buffalo Wings

BUFFALO WINGS PIC

INGREDIENTS:

  • 2 (12 ounce) cans beer
  • 1 (5 pound) package frozen chicken wings, thawed
  • 3 teaspoons Runnin Wild Gourmet Buffalo Seasoning
  • 1 teaspoon salt
  • 3/4 cup cayenne pepper sauce
  • 1/4 cup (1/2 stick) butter, melted

PROCEDURE:

  1. Set aside 1/3 cup beer. Pour remaining beer into a large shallow dish; add chicken wings, cover, and marinate at least 4 hours in refrigerator; drain wings.
  2. Preheat oven to 425 degrees F. Line two large rimmed baking sheets with aluminum foil; coat foil with cooking spray.
  3. Season wings with Runnin Wild Buffalo Seasoning and salt, and place on prepared baking sheets. Bake 30 minutes. Turn wings over and cook 25 to 30 minutes. Then, turn wings back over and cook 25 to 30 more minutes, or until crispy and no pink remains.
  4. In a large bowl, combine cayenne pepper sauce, butter, and reserved 1/3 cup beer; mix well. Add chicken wings and toss until evenly coated. Serve immediately. Enjoy!

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