Brisket Egg Rolls

• 1 Smoke’NFast Shredded/Smoked Brisket
• ½ oz chopped and sautéed onion
• ½ oz chopped cilantro
• 2 egg roll wrappers
• 1 oz egg wash
• ½ gal frying oil

Fiesta Queso Dip:

• ½ lb EZ melt cheese or Velveeta melted
• 1 can Rotel
• 1 oz can green chiles
• 1 Tbsp chopped pickled jalapeños

Cream or shredded cheese, as needed

• 6 oz Smoke’NFast Pork Carnitas
• 1 oz oil
• 0.15 oz fresh chopped cilantro
• 0.25 oz lime juice Salt and pepper, to taste
• 1 avocado, sliced
• 2 oz arugula
• 1 breakfast radish, shaved thin
• 2 hash brown waffles
• 3 oz crème fraîche

Green Pico de Gallo:

• 4 whole tomatillos, husks removed cut into
• ¼ inch pieces
• ¼ medium sized red onion small diced
• 1 jalapeño, small diced
• 1 whole garlic clove, finely grated
• 1 oz fresh lime juice
• .5 oz fresh chopped cilantro

Hash Brown Waffle:

• 2 ea whole russet potatoes, shredded
• 2 oz melted butter

• 1 lb Smoke’NFast Brisket, heated

Caramelized Sweet Potatoes:

• 1 sweet potato, peeled, large-diced
• 2 Tbsp extra virgin olive oil
• 2 Tbsp ground coriander
• 2 Tbsp sugar

Brown Long Grain Rice:

• 2 cups brown long grain rice, cooked

Red Coconut Curry Sauce:

• 2 Tbsp vegetable oil
• 1 red bell pepper, julienne
• 1 large shallot, peeled, small-diced
• 2 cloves garlic, minced
• 1 Tbsp grated fresh ginger
• 2 Tbsp red curry paste
• 2 cans full-fat coconut milk, unsweetened
• 1 Tbsp curry power
• 1 Tbsp clover honey Kosher salt, to taste

3 Tbsp torn fresh cilantro

• 1 red onion, sliced
• 2 Roma tomatoes
• 1 serrano pepper
• 1 lb Smoke’NFast Pork Carnitas
• 10 eggs Salt and pepper, to taste
• 10 corn tortillas, cut into strips and fried crisp, divided
• 10 oz Pepper Jack cheese, shredded
• 6 oz cheddar cheese
• 5 fl oz ranch dressing
• 5 fl oz Chipotle Sauce (recipe follows)
• 2 oz cilantro

Chipotle Sauce:

• 6 canned chipotles
• 1 lime, juiced
• 16 fl oz mayo
• 2 oz cilantro Salt and pepper, to taste

• 1 lb Smoke’NFast Fully Cooked Brisket
• 4 crispy tostadas
• 4 large eggs Kosher salt and pepper, to taste

Black Bean Spread:

• 1 cup low sodium black beans
• 1 Tbsp EVOO ½ tsp chili powder
• ¼ tsp garlic powder ¼ tsp ground cumin
• 1 ⁄8 tsp cayenne pepper

Chimichurri Sauce:

• ½ bunch cilantro- washed
• 1 cup fresh arugula
• 1 ea. garlic clove, peeled
• 2 lime, juiced
• 1 lemon juiced
• ½ tsp crushed red pepper
• ½ tsp adobo seasoning
• ¾ cup EVOO

Toppings: Fresh cilantro, green onions Cotija cheese, sour cream

• 9 oz Smoke’NFast Shredded Smoked Brisket
• 3 oz caramelized onion
• 1 ½ oz pico de gallo
• ½ chopped pickles
• 1 oz butter
• 6 pcs Texas toast
• 2 oz shredded Mexican cheese blend

• 8 thick white corn tortillas
• 16 oz Smoke’NFast Pork Carnitas
• 8 oz Pepper Jack cheese
• 8 oz Corn Pico de Gallo (recipe follows)
• 2 avocados, quartered
• 4 fl oz smoked chili crème

Corn Pico de Gallo:

• 3 cups corn kernels, roasted
• 1 cup medium-diced tomato
• 1 cup medium-diced red onion
• 1 bunch cilantro, mincedLime juice, to tasteSalt and pepper, to taste

Chili Crème:

• 6 canned chipotles
• 1 lime, juiced
• 16 fl oz mayonnaise
• 2 oz cilantro

Salt and pepper, to taste

• 12 frozen lotus or bao buns
• 1 lb Smoke’NFast St. Louis StylePork Spareribs

Pork Spareribs

• 1 cup Asian BBQ Sauce (recipe follows)
• 1 cup Pickled Vegetables (recipe follows)
• ¼ cup chopped cilantro (optional)

Asian BBQ Sauce:

• ¾ cup hoisin sauce
• ½ cup sweet chili sauce
• 2 Tbsp clover honey
• 1 Tbsp dark sesame oil
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp chili garlic sauce

Pickled Vegetables:

• ¾ cup rice vinegar
• ¼ cup water
• 2 Tbsp granulated sugar
• 1 tsp kosher salt
• 2 medium carrots, julienned
• 1 medium red onion, very thinly sliced

• whole rack Smoke’NFast Pork Ribs
• 1 oz canola oil
• 2 oz minced shallot
• 16 oz fresh blackberries
• 10 oz balsamic vinegar
• 4 oz maple syrup
• 1 oz fresh orange juice
• 1 oz brown sugar
• 4 oz prepared BBQ sauce of your choice