Recipes

Pork Butt's

Take a pork butt, smother it liberally in DB, make sure the meat is somewhat dried off before you season it. When you finish preparing the meat put it in the smoker or the oven for about 12 hrs. temp at about 160 to 180 degrees. When you pull the meat out you can slip that boneout of the middle and finish pulling or slicing the meat, laying the meat back down in its own gravy. Put it right on the table served with your favorite sides.

Thanks,
Steve

Salmon

Grab one filet, dust both sides lightly (to desired flavor) and have the grill preheated to 300 degrees. Place salmon to the side of one of the burners, do not place filet in a open flame. Once the edges of the filet have lifted (appox.6-8 min.) flip the salmon over for 5-6 min. or until firm and brush with some melted butter. You can also add some garlic powder to the butter for richer taste.

Enjoy!
Wayne Anderson

Pan Seared Chicken

Take boneless skinless chicken breast butterfly to desired thickness, take DB original and season to your liking. Get a non stick pan put on burner at medium to medium high heat and put a small amount of butter or margarine in the bottom, as the margarine melts and starts to sizzle drop your chicken in. They should take about 7 to 8 minutes on the first side then 3 to 4 minutes on the other side. The time will vary some according to how crisp you like the outside of your chicken. Plate up your chicken and serve with your favorite sides.

Thanks and enjoy,
Steve