This sauce is a South Carolina style BBQ sauce with more of a mustard base. If you like a little heat in your sauce this mustard base is the way to go.
| ingredients | Instructions |
| 1 cup Jalapeño pepper juice 1 gallon Mustard ½ tsp. Cayenne pepper ½ tsp. Celery seed ½ tsp. Black pepper 1 qt. Andarrio’s BBQ sauce 1 cup Horse radish |
1. Mix all ingredients together in a 3-gallon bucket and stir until all ingredient are mix well to create a smooth mustard sauce.
*Best if you use a whisk. |
This dish is inspired by the Caribbean. Its similar to jerk chicken but has a few different spices.
| ingredients | Instructions |
| 4-5oz. Chicken breast filet 1 oz. Lime juice 1 oz. Cumin 4 oz. Brown sugar 1 oz. Minced oregano 1 oz. Pepper 3 oz. Minced cilantro 3 oz. Molasses 2 oz. Olive oil 2 oz. Diced jalepenos ¾ tsp. Salt 1 oz. Pepper |
1. In a bowl, place all ingredients, except your chicken, and mix them well to form a marinade.
2. Add the chicken to your marinade and let it sit for 20 minutes 3. Heat a nonstick sauté pan up until it reaches its smoke point, then sear each side of the chicken breast. Then place in the oven for 4 minutes. Once done, ready to serve |
Green beans are also known as French beans. Clavin Keeny first bred this bean in 1894, in Leroy, New York. It’s an easily grown crop prepared many different ways but today you are going to do it my way, straight out of the can, man. This is how the poor southerners prepare green beans.
Makes 20 Servings
| ingredients | Instructions |
| 10 can Green beans 1 cup Sugar 1⁄2 cup Chicken base 4 oz. Vinegar 6 oz. Hot sauce 1⁄2 cup Butter |
1. Place string beans into a 3-gallon pot and turn heat on medium.
2. Then add chicken base, sugar, vinegar, hot sauce and butter. Stir well and cook for 20 minutes or until done. |
Cornbread is a southerner’s favorite. Back in the 19th century it was called Indian meal because it was a commonly grown crop of the Indians. They made breads like Indian muffins, Indian cakes and Indian pudding. Indian muffins are where we got the term “corn muffins”. This recipe originated in the Low Country by me. Be sure to rotate your corn bread while it’s cooking so it cooks evenly.
| ingredients | Instructions |
| 2 1⁄2 cups Cornbread mix 1 cup Water 1 cup Eggs 1⁄2 cup Sugar 4 oz. Vanilla extract 4 oz. Honey 6 oz. Butter |
1. Add your cornbread mix in your bowl. Then add your water, butter, vanilla extract, sugar, eggs, and stir for 1 minute and 30 seconds until smooth. Use a mixer if you have one.
2. Once done spray you half size sheet pan or baking pan with nonstick spray. 3. Pour your mix into your baking pan place in the oven on 350* and cook for 25min or until done. To check to see if its done stick a toothpick or fork in the middle of your cornbread. If its wet that means its not done. |