Growing up in a large family, Food Network’s “Vegas Chef Prizefight” winner Lamar Moore learned the importance of cooking with love. His grandmother was extremely influential to his culinary journey. Hailing from Mississippi, she passed on a great appreciation of Southern food and culture to her grandson, as well as the importance of cooking from the soul, making him the perfect partner to make the most of the authentic Texas barbeque flavor in the new line of Sadler’s Smokehouse® products.
As early as 1948, folks drove for miles to Henderson, Texas, where the first Sadler’s Smokehouse location offered a taste of authentic, premium pit-smoked meats. Today, the Sadler’s Smokehouse®products available at select retailers are still pit-smoked low and slow, using butcher-quality cuts of meat, no artificial ingredients, Texas hardwoods and 65 years of family barbeque tradition.
SADLER’S SMOKEHOUSE® Pulled Chicken Pimento Cheese Dip
- 1/4 cup pale ale
- 3 ears fresh corn, shucked
- 3 tablespoons olive oil, divided
- salt and pepper to taste
- 8 small pretzel buns
- 8 ounce cream cheese, softened
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup diced pimentos, drained
- 1/4 cup chopped pickled jalapeño peppers
- 1 chipotle en adobo, minced
- 1/4 cup chopped cilantro
- 1 (16-ounce) package SADLER’S SMOKEHOUSE® Pulled Chicken
- 1 cup chopped green onion
In medium saucepan over medium-high heat, bring beer to a boil. Reduce heat. Simmer 1 minute. Remove pan from heat.
Prepare grill for medium-high heat. Rub corn with 1 tablespoon olive oil; season to taste with salt and pepper. Grill corn 8 to 12 minutes or until well charred. Let cool. Cut kernels off cobs. Reserve.
Slice pretzel buns into ½-inch thick slices. Brush with remaining olive oil. In a large skillet over medium-high heat toast pretzel bun slices. Reserve.
In saucepan with beer, add cream cheese, mayonnaise, cheddar cheese, pimentos, jalapeno peppers, chipotle pepper, and cilantro. Stir in reserved corn. Stir to combine over medium-low heat. Stir in chicken. Heat mixture 3 to 5 minutes or until warmed through.
Serve dip warm garnished with green onions and reserved pretzel bun crostini.
SADLER’S SMOKEHOUSE® Sliced Beef Brisket Hash
- 2 tablespoons olive oil
- 2 pounds Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 3 small tomatoes, diced
- 1 jalapeño pepper, diced
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1 pinch crushed red pepper flakes
- 1 (16-ounce) package SADLER’S SMOKEHOUSE® Sliced Beef Brisket
- 1/2 cup chicken stock
- 1 teaspoon honey
- 1 teaspoon minced chipotle en adobo
- 1 tablespoon cold unsalted butter
- Salt and pepper to taste
- Fried eggs, sliced avocado and fresh cilantro for serving
In large skillet over medium-high heat, heat oil. Add potatoes. Cook 5 minutes or until potatoes begin to brown.
Add onion, tomatoes, jalapeño pepper, garlic, cumin and red pepper flakes. Cook 12 to 15 minutes or until vegetables are caramelized and potatoes are softened and browned.
Add brisket, stock, honey, and chipotle pepper. Cook 5 to 6 minutes or until warmed through. Add cold butter. Season with salt and pepper to taste. Serve with eggs, sliced avocado and cilantro.