3lb beef chuck roast
1-2lb bone-in short ribs
2 teaspoons salt, more/less to taste
1 teaspoon pepper, more/less to taste
1 tablespoon unsalted butter
1 white onion, chopped
6 cloves garlic, minced
2 carrots, diced
1/4 Cup Apple Cider vinegar
2-3 Cups Beef broth
2 Tablespoons granulated sugar


6 dried guajillo chili peppers, destemmed and seeded
Boiling water
2 Chipotle peppers in adobo sauce
28oz can of crushed tomato
2 Tablespoons Paprika
1 tablespoon ground Cumin
1 tablespoon Oregano


Diced white onion
Cojita cheese


1st step is to rehydrate your guajillo peppers.

After they have been destemmed and seeded, place in blender and cover with boiling water.  Secure blender lid and let it sit until rehydrated, about 15 minutes.

Drain water, add Chipotle peppers, tomatoes, paprika, cumin, and oregano.  Blend until smooth, set aside.


As your peppers rehydrate, it's time to prepare the meat. 

Season each side with salt and pepper.  Melt the butter in cast iron stock pot, sear to brown each side and set aside.   

Add 1/2 of chopped onion and all garlic to same stock pot.  Saute until soft, approximately 2 minutes.  Add apple cider vinegar to deglaze your pot.  Return seared meat to stock pot.  Cover with prepared sauce from blender.  Add broth, sugar, and chopped carrots.  Make sure meat is completely covered, add more broth or water as needed.  

Cover with stock pot lid and bake at 350 degrees for 6 hours or until meat is tender and shreds easily with fork.  

Remove meat from stock pot, shred and remove bones.  Return meat to stew.

Serve in bowl topped with diced onion, clantro, and cojita cheese.  Enjoy!

Beef birria is a slow-cooked, savory Mexican stew made with beef, a blend of chile peppers, onion, garlic, and a variety of spices. This dish is warm with a depth of flavor that will ignite those future Beef Birria cravings!


3 to 5 pound Pork Butt or Shoulder Roast
4 tablespoons vegetable oil divided use
1  tablespoon  ground cumin
1 1/2  teaspoons  chili powder
1  teaspoon  cayenne pepper
1  teaspoon  garlic powder
1/2  teaspoon  ground cloves
1 1/2  teaspoon  salt
large orange slices
16 ounces beer


Preheat oven to 350 degrees. Trim roast and slice into 1/4 inch thick pieces. Preheat a large dutch oven or oven safe pot over high heat. Add in 1 tablespoon vegetable oil and sear meat, 5 to 7 minutes.

Combine spices and sprinkle over pork. Pour beer over meat and spices. Top with orange slices.

Braise in the 350 degree oven for 2 to 2 1/2 hours until the meat can easily be shredded with a fork. Remove orange slices. Shred meat.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Work in 3 batches and use tongs to place the meat into the oil and saute until crisp, about 3 to 5 minutes. Add in more oil for each batch. Serve hot.


Chef Mike Kosydor


Chef Jamie Meritt


3 tablespoons olive oil, divided
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 pound andouille sausage, thinly sliced into rounds
3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
2 ribs celery, diced
1 jalapeño pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, peeled and minced
1 (14-ounce) can crushed tomatoes
3–4 cups chicken stock
1 1/2 cups uncooked long grain white rice
2 tablespoons Cajun seasoning or Creole seasoning
1 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper
1 bay leaf
Kosher salt and freshly-cracked black pepper

Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat.  Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.  Transfer to a clean plate and set aside.

Add the remaining 2 tablespoons oil to the stock pot.  Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.

Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.

Stir in the chicken and sausage, and remove and discard the bay leaf.

Season to taste with salt, pepper, and additional Cajun seasoning if needed.  (I typically add about 2 teaspoons salt and 1/2 teaspoon pepper.)  Remove from heat.


4 bratwursts*
1 onion, diced
1 tbsp neutral cooking oil
3 cups sauerkraut, drained**
1 tbsp brown sugar
1/2 tsp caraway seeds
1 bay leaf
12 oz dark, malty German lager 
pinch of each salt and pepper, season to taste


Heat a skillet over medium-high, add the cooking oil and brown the bratwurst. If using pre-cooked do so just until the skin is blistered, if using raw brown nicely on all sides until semi-cooked (6-7 mins). Set brats aside.

Lower the heat to medium and sauté the onion until soft and just beginning to caramelize. Stir in the drained sauerkraut.

Add the brown sugar, caraway seeds and bay leaf. Add the beer and stir everything well. Bring to simmer. Season with salt and pepper.

Simmer uncovered for 15-20 minutes until most of the braising liquid evaporates. Nestle the browned bratwursts within the simmering sauerkraut and braise together to cook them through. If using pre-cooked do so at the very end, if using raw braise add them to the skillet in the beginning.

Serve bratwurst and sauerkraut on a bun or plate as an entrée. (Be sure to remove bay leaf before you serve.)


*You can use raw pork bratwurst (American style) or raw Munich style pork sausage. Alternatively, precooked Bavarian style veal/pork combination bratwurst is ideally suited to be served with beer braised sauerkraut on a bun.

**Use naturally fermented sauerkraut and drain it well before you braise it.


1/2 cup brown mustard seeds*
1/2 cup yellow mustard seeds
4 oz malty ale or lager 
8 oz apple cider vinegar (or malt vinegar)
2 tsp salt
6 tsp brown sugar


In a jar or glass container with an air-tight lid add the brown and yellow mustard seeds and the beer. Mix well, close the lid and refrigerate. Let seeds soak in the beer for a minimum of 12 hours, 24 recommended.

Take the soaked mustard seeds out of the refrigerator and set aside. In a non-reactive container mix the vinegar, salt and sugar and stir until all solids are dissolved. 

Add the vinegar solution to the beer soaked mustard seeds. Mix well. 

Transfer the mixture to a food processor and process until you reach the desired consistency. For whole grain, coarse mustard texture about 30 sec to 1 minute. For pasty, smoother consistency continue to process until satisfied. 

Transfer the beer mustard to jars or glass containers with air tight lids and refrigerate. Flavors will continue to develop over time but you can consume the mustard as soon as a day after processing it.  

The mustard will keep well refrigerated for up to three months


*Brown mustard seeds are quite a bit spicier than yellow ones. If you are not a fan of hot mustard consider using only yellow seeds.

When planning to use this recipe budget for the needed resting time to allow the flavors to develop. 

For best results allow for 12 hours of soaking time for the first stage where the seeds absorb the moisture and flavors of the beer. Keep refrigerated.


Chef Scott Quinn



Chef Adam Colon


1 cup Jasmine Rice
1 cup water
1 cup chicken broth
1 Green Pepper (diced)
1 Jalapeño Pepper (sliced into slivers)
1 cup mixed frozen peas & carrots
1 tsp minced Garlic
1 cup chopped chicken (I like to use leftovers)

1 tbsp Buffalo Wild Wings Asian Zing Sauce
Soy Sauce (to taste)
Sesame or Canola Oil
2 eggs (scrambled)
Splash of milk


Cook Rice ahead of time. (I suggested Jasmine Rice in the ingredients, but any kind of rice will work.) Place in the refrigerator for at least one hour.

Scramble eggs. Chop into small pieces.

Dice Green Pepper. Slice Jalapeños (discard seeds if you want to limit the spiciness of this dish).

In a hot pan or wok, saute minced garlic and diced green pepper. Stir frequently. Once the green pepper begins to look translucent, add the frozen peas & carrots. Stir frequently.

Once the peas & carrots appear to be thawed, add chopped chicken and sliced jalapeños. After about 30-60 seconds, stir in rice.

Then add Asian Zing Sauce and Soy Sauce. Stir frequently until rice is warm. Then add chopped scrambled egg. Stir and allow all ingredients to cook for another 60-120 seconds.Remove from heat and serve immediately.

Mini street tacos with carnitas braised in a home brewed American India Pale Ale. The citrus and bitter flavors of the hops will pair with the spices and maillard roasted notes of the pork. Serve with flour tortillas, diced onion, fresh cilantro and crumbled queso fresco.

Main Dishes


Chef Carl Bundy



Chef Jason Hulbert


Chef Travis Allen


1/2cup of sofrito 
3 tbs olive oil
3 sazon packets 
3cups uncooked white rice 
4 1/2 cups of boiling water 
1/4 Adobe 
Can of gandules 
1/3 cup Spanish olives 
Salt to taste 


Add oil sofrito sazon to pot combine on med hi heat 

Add rice stir until all rice is coated 

Add rinsed gandules and olives, Stir, Add water, Stir

Add Adobe and salt stir once and Bring to boil 

Cover and Turn to low heat for 15 mins 

Turn off DO NOT OPEN LID LET STAND FOR 10 MINS open fluff cover again 10 mins, Enjoy 


2 small pre-packaged pork loins
Dales marinade
Steak Seasoning (your favorite)


Take the pork loins out of the packaging and rinse under cold water

Place the pork loins in a gallon zip lock with Dales marinade (enough to make sure the meat is covered thoroughly), marinade in the refrigerator for approximately 1 hour.

After marinating, place the pork loins on a baking sheet or pan and season with your favorite steak seasoning.

After seasoning, wrap the pork loins in bacon.

Preheat your pellet smoker/grill to 350 degrees and place the wrapped pork loins directly on the grates.

Cook for approximately 1.5 hours, until the internal temperature of the pork loins reaches 150 degrees.

Pull the loins from the pellet grill and wrap in foil.

Allow the loins to rest for at least 15 minutesSlice and serve