The team from Henderson, Texas, is introducing its ready-to-eat Sadler’s Smokehouse® beef brisket, pulled pork, pulled chicken and St. Louis Ribs at select retailers this summer. The new line of Sadler’s Smokehouse® products is pit-smoked low and slow, using butcher-quality cuts of meat, no artificial ingredients, Texas hardwoods and 65 years of family barbeque tradition.
“First and foremost, these products come already prepared in the tradition of real Texas barbeque, giving home barbeque enthusiasts and cooks the freedom to enjoy more time together while experiencing the taste of authentic pit-smoked barbeque,” said Justin Robinson, vice president of marketing at Sadler’s Smokehouse. “Our pit masters are experts in barbeque, monitoring our pits to achieve a premium-quality product. They take the work out of strenuousness barbeque planning without sacrificing quality and taste.”
Consumers can find them at Albertsons, Shaws, Associated Wholesale Grocers, Hy-Vee and Kroger, in select markets.
SADLER’S SMOKEHOUSE® Pulled Pork Asian Wraps
Hands-On Time
15 minutesTotal Time
20 minutesServes
4
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 teaspoons sesame seed oil
- 1/2 cup soy sauce
- 1 tablespoon chili sauce
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon minced garlic
- 1 (1-pound) package SADLER’S SMOKEHOUSE® pulled pork
- 8 leaves Bibb or butter lettuce
- 1/4 cup shredded carrots
Instructions
In saucepan over medium heat, whisk together water, cornstarch, and sesame seed oil until smooth. Add soy sauce, chili sauce, ginger, and garlic. Continue to whisk 3 to 5 minutes or until sauce thickens. Add pulled pork and stir to combine. Divide pork pork mixture among lettuce leaf cups. Top with shredded carrots.
SADLER’S SMOKEHOUSE® Brisket Nachos
Total Time
11 minutesServes
4
- 20 tortilla chips
- 1 cup refried beans
- 2 cups diced SADLER’S SMOKEHOUSE® beef brisket
- 1/2 cup shredded cheddar cheese
- 2 tomatoes, diced
- 1/2 cup sliced green onions
- salsa
Instructions
Arrange tortilla chips on microwave-safe platter. Spread refried beans evenly on tortilla chips. Sprinkle with brisket and cheese. Heat on HIGH in microwave oven 30 to 45 seconds or until cheese melts. Sprinkle with tomatoes and green onions. Serve with salsa.
SADLER’S SMOKEHOUSE® Brisket Pizza
Hands-On Time
15 minutesTotal Time
30 minutesServes
6
- 1 (12-inch) prebaked pizza crust
- 1 cup barbeque sauce
- 2 cups diced SADLER’S SMOKEHOUSE® beef brisket
- 2 cups shredded Colby-Jack cheese
- 1 cup sliced pepperoncini peppers
- 1 cup thinly sliced red onion
- 1/3 cup chopped cilantro
Instructions
Heat oven to 350°F. Place pizza crust on baking sheet. Spread crust with barbecue sauce. Top with brisket, cheese, pepperoncini peppers, and onion. Bake 15 minutes or until cheese is golden brown. Top with cilantro.
SADLER’S SMOKEHOUSE® Brisket Green Salad
Total Time
20 minutes
- 1 (1-pound) package SADLER’S SMOKEHOUSE® sliced beef brisket
- 4 cups Romaine lettuce, cut into 1-inch pieces
- 3 cups mixed salad greens
- 2 tomatoes, diced
- 1/2 cup thinly sliced red onion
- 1 cup corn
- 1 cup vinaigrette, ranch, or southwest-style salad dressing
Instructions
In large bowl, toss together lettuce, greens, tomato, onion, and corn. Divide mixture among four individual salad bowls. Top each bowls with brisket. Drizzle with dressing.
SADLER’S SMOKEHOUSE® Pulled Chicken Barbeque Burrito Bowls
Hands-On Time
30 minutesTotal Time
35 minutesServes
4
- 2½ cups water
- 1½ cups uncooked regular long-grain white rice
- 1/2 teaspoon salt
- 3 tablespoons finely chopped fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 (16-ounce) package SADLER’S SMOKEHOUSE® pulled chicken, warmed, and separated into bite size pieces
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen roasted or whole kernel corn
- 2 cups chopped Romaine lettuce
- 1 cup Pico de Gallo
- 1/2 cup shredded cheddar cheese
- Tortilla strips, for topping if desired
- 1/2 cup ranch dressing
- 3 tablespoons barbeque sauce
Instructions
In 2-quart saucepan, heat 2½ cups water to boiling. Add rice and salt; cover and reduce heat to simmer. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.
In small bowl, combine cilantro, lime juice and olive oil. Stir into cooked rice, fluff with fork.
Divide rice, chicken, beans, corn, and lettuce among 4 bowls. Top each with Pico de Gallo, cheese, and tortilla strips, if desired.
In small bowl, combine ranch dressing and barbeque sauce, drizzle dressing over each salad.