Restaurantführer

GOOGLE US !! https://www.google.com/local/business/l/01057722471931996246?hl=en

For everyone that "likes" us on here.....THANK YOU SO MUCH. Your invited to please stop by and see us and get your $1 off on any menu item to show you our appreciation !!

Jalapeño Dip 6-8 slices of bacon, diced and cooked crispy 2 8-oz packages of cream cheese, soft 1 cup of mayonnaise 4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot. 1 cup of cheddar cheese, shredded 1/2 cup of mozzarella cheese, shredded 1/4 cup diced green onion Topping: 1 cup of crushed crackers ( I used Ritz) 1/2 cup parmesan cheese 1/2 stick of butter, melted Preheat oven to 350. Combine all of the ingredients into a medium bowl. Stir well. Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick. Combine the topping ingredients and sprinkle all over the top of the dip. Bake the dip for 20-30 minutes or until bubbly.

A little something for you to try at home - - Tomatillo Salsa (GREEN SALSA) Ingredients: 1 pound tomatillos (about 12-16), husked and cut in half 2 cloves of garlic 1 or 2 Serrano (JALAPEÑOS) chiles, stems and seeds removed, chopped 1/4 medium yellow onion 1/4 cup of chopped cilantro 1/4 teaspoon ground cumin 1 tablespoon of lard or canola oil Salt to taste Method: Add the tomatillos, garlic, Serrano chiles, onion, cilantro and cumin into a blender. Blend until it has a smooth consistency. In a sauce pot on medium-low heat, heat up the lard or oil. Pour the blended salsa into the pan and cook while occasionally stirring for 10 minutes. Taste the salsa and add salt and adjust the seasonings. Can serve hot or cold.

A little something for you to try at home - - (You won't get one of these very often) HOGWILD BBQ'D BABY BACK RIBS Start to finish: 3 1/2 hours (30 minutes active) Servings: 8 Soaked Wood chips, for smoking For the rub: [ ]2 tablespoons smoked paprika [ ]2 tablespoons kosher salt [ ]2 tablespoons packed brown sugar [ ]2 tablespoons McCormick's Worcestershire Ground Black Pepper Blend (or other black pepper) [ ]1 tablespoon onion powder [ ]1 tablespoon garlic powder [ ]1/2 teaspoon cayenne pepper For the ribs: [ ]4 racks baby back ribs, at least 2 pounds each [ ]2 lemons, halved [ ]1 cup prepared barbecue sauce (optional) Soak the wood chips in a bowl of water according to package directions. Meanwhile, to make the rub, in a medium bowl, combine all ingredients and mix well. If you prefer your dry rubs to have a finer texture, the ingredients can be combined in a spice grinder and ground until fine. Set aside. Any extra rub can be stored in an airtight container at room temperature for up to 6 months. Prepare the grill for indirect heat at medium-low. You are aiming to maintain a temperature of 300 F to 325 F. If using a charcoal grill, place the soaked wood chips directly on the hot charcoals. If using a gas grill, place the wood chips in a smoking box and set into the grill according to product directions. Squeeze and rub 1 lemon half over each rack of ribs. Sprinkle the ribs liberally with the spice rub, then let them sit at room temperature for 15 minutes. Place the ribs, bone-side down, in the center of the cooking grate, or in a rib holder or rack. Grill, covered, for 2 to 3 hours, or until the meat is tender and has pulled back from the ends of the rib bones. Begin checking the ribs after 1 1/2 hours in case your grill is running hot. Leave the ribs unattended and without opening the grill cover for the first 30 minutes. If the ribs start to burn at the edges, stack them on top of one another in the very center of the grill and lower the heat slightly. Ten minutes before serving, brush the ribs with barbecue sauce, if using. Remove the ribs from the grill and place them on a clean platter. Let them rest for 10 minutes before cutting into individual portions.

We got some KILLER Ribs and Pulled Pork today !! Come early so you dont miss out. $1.00 off by mentioning this post

HERE WE GO AGAIN !!! > $1.00 dollar off any pulled pork menu item when you say you saw this ad on facebook. Thursday and Friday only 5-2 / 5-3-13 11 am - 5 pm.

HOGWILD BBQ & SMOKED MEATS Plaza Shopping Center Winon, Ms 38967 DATE : Thursdays & Fridays TIME: 11 AM - 5 PM PHONE : 662-417-1862 *Specify choice of sauce with order (Original “hot”, Mild ,or Sweet & Tangy) Whole Rack Ribs $30.00 1/2 rack of ribs $15.00 Pulled Pork Sand $6.00 Pulled Pork Plate $8.00 Rib Plate $9.00 Chicken Plate $8.00 BBQ Loaded Potato $7.00 BBQ Nachos $7.00 HogWild Chili $6.00 HogWild Original BBQ Sauce 1/5 (Whiskey Bottle size) : $12.00 Gallon : $25.00

$1.00 dollar off any pulled pork menu item when you say you saw this ad on facebook. Thursday and Friday only 2/28-3/1/13 11 am - 5 pm.

Now accepting : PayPal, Master Card, Visa, AmEx and Personal Checks !!

Smoking Butts, Ribs and Whole Birds for tomorrow !!! Come get em while they last

We will leave you with the realization that GREAT smoked meats and BBQ are NOT a thing of the past and that this tradition will live on.