A collection of some of our favorite recipes.
Rob’s Barbecue Nachos
16 ounces corn tortilla chips
6 ounces chopped cooked pork or cooked beef or cooked chicken
4 ounces barbecue sauce of your choice
4 ounces melted nacho cheese sauce
Seasoning of your choice
1 (4 ounce) can sliced green chilies (optional) or pickled jalapeno peppers (optional)
Pile chips on a platter.
Cover chips with heated chopped meat, heated barbecue sauce and hot melted nacho cheese sauce.
Sprinkle with seasoning and optional sliced chilies or jalapenos.
Rob’s Bad Ass Biker Burgers
1 1/2 pounds ground sirloin, 20 percent fat
1 cup Fritos, crushed
1/2 cup red onion, minced
1 Tbsp. fresh oregano, minced
Hamburger buns, or your bread of choice
Pepper Jack cheese
Avocado relish (recipe follows)
Combine the first four ingredients and mix well. Form into patties. Grill, griddle or pan fry patties, and top with cheese. Place on your bread of choice and top with a spoon of avocado relish.
3 ripe avocados, peeled
1 Tbsp. cilantro, minced
Salt and black pepper
Smash avocados and mix in cilantro. Add lime juice to taste and season with salt and pepper.
Rob’s Jack Daniel’s Sauce
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Tabasco sauce
1 cup pineapple juice
1/2 cup whiskey (favorite brand)
2 cups brown sugar
2 beef bouillon cubes
4 tablespoons Worcestershire sauce
Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on a grilled meat.
2 lbs ground beef (browned)
5 hot italian sausage links (peeled and browned)
8 strips of bacon
3 cans kidney or pinto beans
1 large green bell pepper seeded, finely chopped
1 large red bell pepper seeded, finely chopped
1 large onion finely chopped
¼ cup Chili Seasoning
1 can (16 oz) Tomato sauce
1 can (16 oz) Tomato paste
16oz Corona Beer (not light)
1. In a deep skillet over medium heat, cook and stir gound beef and shredded bacon until browned. Once browned, drain fat from skillet.
2. Add onion, peppers, and Chili Seasoning to meat in skillet and stir.
3. Next stir in tomato sauce, beer and beans. Bring chili to a boil then reduce heat to a simmer. Stir frequently for 20 minutes.
Rob’s “BEEF & QUESO” Dip
1 lb ground beef
1 TBS of Rob’s Rib Shack Hillbilly Chili Seasoning
1 can mexican Rotel
1 small Velveeta block mild
Cut cheese block into smaller pieces and melt in a sauce pan over medium/high heat. Add browned and drained ground beef. Stir in the Rotel and you are done.
Multiply recipe as needed