INGREDIENTS

• 2 cans – Crescent Roll Dough
• 1 block – Pepper Jack Cheese
• 2 packages – Jalapeño Cheddar Sausage (we recommend Johnsonville)
• Smoke ‘n Magic Pork Rub (to taste)
• ½ stick – Salted Butter (melted)
• Optional: Honey, for drizzling

HOW TO MAKE

1. Preheat your oven or smoker to 350°F.
2. Slice the block of cheese into bite-sized strips.
3. Cut the sausages in half.
4. Unroll the crescent dough and place one piece of cheese and one piece of sausage at the wide end of each triangle.
5. Roll up each crescent as you normally would, tucking the filling inside. Crimp the edges if needed to prevent leaks.
6. Prepare a baking sheet by greasing it lightly or lining it with parchment paper. Arrange the rolled crescents evenly on the sheet.
7. Season the tops with Smoke ‘n Magic Pork Rub. Use as much or as little as you like—our family loves a generous sprinkle!
8. Bake for 15–20 minutes, or until the crescents are golden brown.
9. Remove from the oven and brush the tops with melted butter while still hot.

Optional: Drizzle with a touch of honey for a sweet-and-spicy finish.

INGREDIENTS

• 2 oz – Holladay Soft Red Wheat Bottled-In-Bond Bourbon
• ¾ oz – Lemon Juice
• ½ oz – Velvet Falernum
• ¾ oz – Raspberry Syrup

HOW TO MIX

1. Add all ingredients to a shaker with ice.

2. Shake for 20-25 seconds.

3. Double strain into a frozen coupe glass.

4. Garnish with raspberry and lemon peel.

INGREDIENTS

• Smoke ‘n Magic Rib Rub
• Salted Butter
• Grade-A Maple Syrup
• Sugar in the Raw
• Smoke ‘n Magic Southern Twang BBQ sauce
• Smoke ‘n Magic Sweet BBQ Sauce

Injection-optional 

• ½ cup – PH Water per Slab of Ribs
• ¼ cup – Sweet Brine ‘O Mine
• 1 TBSP – Moisture Magic (or some other phosphate)- optional

HOW TO MAKE

1. Pull the membrane off the back of the ribs. Use a butter knife to get between the first large rib bone and the membrane, then use a paper towel to get ahold of the membrane to remove it.
2. Trim large fat on the top side of the ribs. Inject at this time if injecting. We like to inject the night before and wrap them in plastic wrap and let them sit in the fridge. Make sure not to stack the ribs on top of each other because it will push some of the injection out. If you do not have time to inject the night before it is ok to inject them the day of cooking.
3. Apply a medium coat of Smoke ‘n Magic Rib Rub to the top and bottom of the slab.
4. Place the meat side up on the smoker. (Make sure to leave at least an inch gap between each slab for airflow)
5. With the smoker set at 300 degrees, cook the ribs for approximately 1.5 hours or until the color is mahogany and the rub has set up (meaning that it is no longer able to be wiped off with your finger)
6. After the ribs have reached the correct color they will need to be wrapped in foil and put back on the smoker to finish cooking.
7. Prep for the Wrap- Use 2 sheets of foil that are cut about 10 inches longer than the slab length
8. Cut the stick of butter lengthwise in half and place on the foil. Then, set the ribs on top of the butter. 
9. On top of the slab, add  ¼ cup of Smoke ‘n Magic Southern Twang BBQ sauce, syrup, and sugar in the raw. It is okay to eyeball this step.
10. It is important to wrap the slab tightly so they don’t steam and take special care not to puncture the foil with a rib bone) Should you puncture the foil just wrap around the existing foil with a third piece of foil.
11. Place back on the smoker at 300 degrees to finish cooking. This should take between 1.25 hours to 1.5 hours. The ribs are done once they hit around 208-210 degrees. They should be probe tender meaning that there is no resistance when pulling the temperature probe in or out of the meat. It should feel like probing a stick of warm butter.
12. Once the ribs have finished cooking it is important to open the foil to release heat from the wrap. They usually need to vent for about 1-2 minutes.
13. After the ribs have vented they need to be closed back up in the foil and placed in the warmer till ready to cut and serve. We like to rest our ribs for an hour if we have time.
14. Lightly brush Smoke ‘n Magic Sweet BBQ Sauce on top before serving.

INGREDIENTS

• 2 oz – Holladay Soft Red Wheat Bottled-In-Bond Bourbon

• 3/4 oz – Lime Juice

• 3/4 oz – Root-Beer Lime Juice

• 1/4 oz – Allspice Dram

HOW TO MIX

1. Add all ingredients to a shaker with ice.

2. Shake for 20-25 seconds.

3. Strain into a rocks glass with fresh ice.

4. Garnish with a dehydrated lime wheel.

INGREDIENTS

• 1 #10 can (116 oz) – Sweet Corn
• 2 80z blocks – Cream Cheese
• 1 cup – White Sugar
• 1 stick – Salted Butter 
• ½ cup – Milk
• 1 jar – Diced Jalapenos (drained)
• ¼ cup – pork rub
• 4 cups – Mild Cheddar Cheese

HOW TO MAKE

1. Pre-heat smoker or oven to 300 degrees
2. Combine all ingredients in a pan
3. Smoke or cook for 30 minutes
4. Remove from the smoker or oven and stir
5. Continue cooking for another 45 minutes or until all ingredients are melted and heated through

INGREDIENTS

• 2 ¼ oz – Ben Holladay Bottled-In-Bond Bourbon
• ½ oz – Gomme Syrup
• 3 dashes – Aromatic Bitters
• 3 dashes – Orange Bitters

HOW TO MIX

1. Add all ingredients to a mixing glass.

2. Stir for 20-25 revolutions.

3. Strain into a rocks glass with one large ice cube.

4. Smoke cocktail.

5. Express and garnish with an orange peel.

INGREDIENTS

• 4 cans – small biscuits or 2 cans – regular-sized biscuits
  (I use the Buttermilk or Flaky- both work well.)
• 4 tbsp. – Cinnamon
• 1 cup – Sugar
• ¼ tsp. – Butter
• 1 cup – Powdered Sugar
• 4 tsp. – Milk
• 1 tsp. – Holladay Bourbon

HOW TO MAKE

1. Preheat the smoker to 350 degrees.
2. Combine the sugar and cinnamon in a Ziplock bag and shake.
3. Spray a 9×13 pan or half-pan with Pam/butter.
4. Cut biscuits into ¼ if using the smaller biscuits, or ⅛ if using larger ones.
5. Place biscuits into the Ziploc bag and shake in the cinnamon and sugar.
6. Place coated biscuits in the bottom of the pan. Spread evenly. 
7. Sprinkle a handful of the cinnamon/sugar mixture over the top of the biscuits.
8. While the biscuits are on the smoker, prepare the icing by melting the butter in a small pot.
9. Cook for 30 minutes or until the biscuits start to brown and the middle is not gooey.
10. Remove the melted butter from the heat and stir in powdered sugar, milk, and bourbon/whiskey.
11. Pour icing over the top and enjoy!

INGREDIENTS

• 2 oz – Five Farms Irish Cream Liqueur
• 1 oz – Holladay Soft Red Wheat Bottled-In-Bond Bourbon
• ½ oz – Honey-Cinnamon Syrup

HOW TO MIX

1. Add all ingredients to a shaker with ice.

2. Shake for 20-25 seconds.

3. Strain into a rock glass with fresh ice.

4. Garnish with a cinnamon stick.