BBQ & Brunswick Stew » Stripling's BBQ (Apple-Cinnamon)

20 ozs.

Stripling's Original BBQ. Vinegar based sauce that is sure to be a crowd pleaser.

BBQ Stuffed Potato Skins

20 ozs. Stripling’s Original BBQ
8 small baking potatoes, scrubbed
6 slices Stripling’s smoked bacon, cooked & crumbled
2 tablespoons butter, melted
1 clove garlic, minced
¾ cup cheese (cheddar is best)
Sour cream, for topping
Chives, to garnish

Directions:

Preheat oven to 350 degrees. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.

Increase temperature of oven to 400 degrees. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on a baking sheet and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from oven.

Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.

20 ozs.

A fantastic southern dish. This is a hearty stew with smoked ham, roasted chicken, tomatoes, corn, and onion.

Our "ALL-TIME" Favorite. The original bread and butter pickle with jalapeno peppers that starts off sweet and sneaks up on you. This is a MUST!


Serving suggestion:

Sweet Fire Tuna Salad
1 can of Tuna Fish, drained
2 stalks of Celery, chopped
1 fresh Apple, chopped
2 Boiled Eggs, chopped
1 medium Onion, chopped
½ cup of Mayonnaise
¼ cup of Stripling’s Sweet Fire, chopped
Combine all ingredients together
Chill and serve.

Serving Suggestion:

Barbeque Cocktail Franks

1 bottle BBQ sauce
1/4 jar of Strawberry or Grape Jelly
1/4-1/2 jar Vidalia Onion Relish
1 pkg cocktail franks

Melt jelly in sauce pan. Add BBQ sauce and relish. Stir well. Drop in franks and heat until well coated with sauce. Serve with toothpicks.