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Happy July 4th!

July 4, 2019


In honor of July 4th we will be closed Thursday. We hope that everyone has a safe and fun holiday with their friends and families. To ensure you have the best holiday ever, make sure to bring lots of fireworks and food!



Here are some of our team's favorite recipes for celebrating this great day.


Smoked Gouda Bacon Mac and Cheese - Matt W. 


  • 10 slices cooked bacon

  • 2 ½ cups milk

  • 2 tbsp  flour, salt and pepper to taste

  • 4 ounces gouda cheese

  • 3 tbsp butter

  • 16 ounce pasta of your choice

Preheat smoker to 275 degrees – lightly grease casserole pan – prep light flavored wood chips such as apple or pecan


Bring a large pot of lightly salted water to a boil and cook pasta 8-10 until al dente


Melt butter in a small saucepan over medium heat. Stir in the flour and cook until a roux forms. Stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. Remove from heat and stir in cheese


Combine cooked pasta and cheese sauce  top with bacon and fried onion tanglers – smoke for 30 mins at 275 degrees – remove, let cool and serve!



Mama's Southern Style Potato Salad - Kate G
  • 5 pounds russet potatoes (peeled, washed, and cubed 1/2-inch) 
  • Enough cold water to cover potatoes in large stock pot
  • 1 tablespoon salt
  • 1/2 cup dill pickles, diced
  • 1 onion, diced
  • 2 cups Miracle Whip Salad Dressing (I use mayonnaise)
  • 1/4 cup mustard
  • salt
  • pepper
  • 6 boiled eggs, diced
  • paprika
In a large stockpot, add potatoes and fill with enough cold water to cover just over the top of the potatoes. On medium-high heat, cook the potatoes just until fork tender. (That is when you stick the fork in the potato cube, it will only separate in half and not fall apart.) Drain potatoes well and pour them out onto a large cookie sheet or two.

In a large mixing bowl, gently mix together cooled potatoes, diced dill pickles, and diced onion. In a small bowl, stir together salad dressing/mayonnaise and mustard; mix well. Pour salad dressing mixture over the potato mixture; gently mix together thoroughly. Add salt and pepper to taste. I start off with a teaspoon of each and taste to see if more is needed.

Fold in diced eggs last to keep from mashing them too much; mix lightly, but thoroughly. Transfer to serving bowl and garnish with paprika. Refrigerate until time to serve.
Crock Pot Buffalo Chicken Dip - Chris B.
  • 20 ounces canned chunk chicken - drained
  • 3/4 cup prepared hot wing sauce
  • 16 ounces cream cheese - cubed
  • 1 cup Ranch dressing
  • 1 1/2 cups shredded Cheddar Jack cheese blend - divided
Add chicken and hot sauce to the crock pot. Cook Cook until heated through.

Add cream cheese and ranch dressing and stir until fully combined.

Stir in the cheese. Turn it to low heat and serve. 


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