Smokey Steakhouse Burger

What you’ll need:

  • 1 pound lean ground beef
  • 2 tablespoons Runnin Wild Steak Seasoning
  • 1 medium onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 4 hamburger rolls
  • 1/4 cup Runnin Wild Smokey Barbecue Sauce

What to do:

  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 F).
  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.
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Summer Sausage S’mores

summer-sausage-recipe

What you’ll need:

  • 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

What to do:

  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.
  3. Cover the grill and allow the cheese to melt.
  4. Meanwhile, spread the cracker with mustard, to taste.
  5. Remove the sausage cups from the grill and sandwich them between the crackers just before serving.

Venison Stuffed French Bread

stuffed-french-bread-recipe

What you’ll need:

  • 1 loaf french bread
  • 1 pound venison
  • 2 tablespoons finely chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 can cream of mushroom soup
  • 2 tablespoons milk
  • 1 teaspoons Worcestershire sauce
  • Salt and pepper to taste
  • 1/4 pound provolone cheese
  • 3 teaspoons Runnin Wild Game Seasoning

What to do:

  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. 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.
  2. 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 salt, pepper and Runnin Wild Game Seasoning. Stir and cook mixture until heated; another 5 minutes or so.
  3. 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.
  4. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.

Runnin Wild Pork Sandwich

runnin-wild-pork-sandwich

What you’ll need:

What to do:

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

Chef’s Note: If you want even more flavor try adding some coleslaw to your roll!

Should Be Illegal BBQ Ribs

ribs-recipe

What you’ll need:

What to do:

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

Honey Teriyaki Chicken Freezer Meal

honey-teriyaki-chicken             SUPER EASY!

What you’ll need:

  • 2 lbs. boneless, skinless chicken breasts
  • 1 1/2 cup (12 oz.) Honey Teriyaki Sauce
  • 1 1/2 tsp. garlic powder
  • 1 tsp. basil
  • 1/2 tsp. rosemary
  • 1 cup chicken broth
  • 1 tbsp. Runnin Wild Poultry Seasoning
  • 3 tbsp. brown sugar
  • 1 gallon size Ziplock freezer bag

What to do:

  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. Shred chicken and serve over rice or noodles.

Hellman’s Runnin Wild Ribs

hellman-rib-recipe

What you’ll need:

What to do:

  1. Mr. Hellman uses a 3:1 Runnin Wild Pork Candy and Warm Spice Seasoning 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 he spritzes the ribs with an apple juice and orange juice mixture.
  4. At 1.5 hours he applies a finishing glaze and spritzes the ribs again. Wait another 30 minutes and reglaze the ribs.
  5. Cook for another 30 minutes.

Enjoy!

Pork Candy Ribs

crock-pot-pork-loin-for-facebook-note

What you’ll need:

What to do:

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

Chef’s note: You can use a broiler for these ribs, just watch more closely and adjust cooking time.

Beer Soaked Buffalo Wings

buffalo-wings-recipe

What you’ll need:

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

What to do:

  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. Turn wings 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.