Recipes
Sweet & Sassy Joe's Potato Appetizers
This is a great dish for those tailgate parties or any get-togethers!
Ingredients
2 baking potatoes
2 fresh jalapeños
1 cup red onions, diced
6 slices provolone cheese
3 cups diced cooked chicken breast
1/4 cup olive oil
1/4 stick butter
Lawry's seasoning salt
Pepper
Instructions
1- Add olive oil to a large skillet and preheat on low heat.
2- Cut potatoes into slabs lengthwise, discarding the edge cuts.
3- Carefully lay the potato slabs into the skillet and cook on medium heat. Season with Lawry's and pepper, flipping occasionally until golden brown on each side.
4- In a smaller skillet, brown the diced chicken in butter and add your favorite seasonings (Lawry's and pepper work great) on medium heat.
5- Top the potato slabs with two slices of cheese each and allow to melt.
6- Once the cheese is melted, move to a serving plate and top with chicken.
7- Add sliced jalapeños and diced onions to taste. Drizzle on your favorite Sweet & Sassy Joe's sauce and serve!
Low & Slow BBQ Ribs with Sweet & Sassy Joe's Original BBQ Reserve
Out here in the timber, we don't rush a good rack of ribs. Low heat, smoke, and the right sauce — that's the lumberjack way.
Ingredients
1 full rack pork baby back ribs (about 3 lbs)
2 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp garlic powder
1 tsp black pepper
1 tsp kosher salt
1 tsp onion powder
1/2 tsp cayenne pepper (optional)
Sweet & Sassy Joe's Original BBQ Reserve — generously applied
Instructions
1- Remove the membrane from the back of the ribs and pat dry.
2- Mix brown sugar, paprika, garlic powder, pepper, salt, onion powder, and cayenne into a dry rub. Coat the ribs on all sides.
3- Wrap in plastic wrap and refrigerate overnight — or at least 4 hours if you're in a hurry.
4- Fire up your smoker or grill to 225°F. Add hickory or apple wood chunks for smoke.
5- Cook the ribs low and slow for 3 hours, unwrapped, bone side down.
6- Wrap tightly in foil with a splash of apple juice and cook another 2 hours.
7- Unwrap, brush liberally with Sweet & Sassy Joe's Original BBQ Reserve, and grill uncovered at 275°F for 30 minutes until the sauce caramelizes.
8- Rest for 10 minutes, slice between the bones, and serve.
Pro tip: The Original BBQ Reserve's sweet-smoky depth builds a lacquered bark on the ribs that's hard to beat. Pick up a 3-pack so you never run dry mid-cookout.
Smoked BBQ Chicken Thighs with Axe Cut Apple Hickory BBQ Reserve
Apple and hickory smoke were made for chicken. Add the Axe Cut Apple Hickory BBQ Reserve and you've got a backwoods supper worth bragging about.
Ingredients
8 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tbsp garlic powder
1 tbsp smoked paprika
1 tsp kosher salt
1 tsp black pepper
1/2 tsp dried thyme
Axe Cut Apple Hickory BBQ Reserve — basted on generously
Instructions
1- Pat the chicken thighs dry and coat with olive oil.
2- Combine garlic powder, paprika, salt, pepper, and thyme. Season all sides of the chicken.
3- Set up your smoker or grill for indirect heat at 250°F. Use apple or hickory wood chips.
4- Smoke the thighs skin-side up for 1.5 hours until the internal temp hits 165°F.
5- Brush a thick coat of Axe Cut Apple Hickory BBQ Reserve over the skin and crank the grill to 375°F.
6- Cook uncovered for another 15–20 minutes until the skin crisps and the sauce sets.
7- Pull, rest for 5 minutes, and serve with extra sauce on the side.
Pro tip: The apple sweetness in the Axe Cut Apple Hickory BBQ Reserve cuts through the richness of the dark meat perfectly. Grab a 3-pack — it disappears fast.
Flannel Fuego Grilled Corn with Hot Sauce Drizzle
Simple, smoky, and just enough heat to make you sit up straight. This is campfire corn done the Sweet & Sassy Joe's way.
Ingredients
6 ears fresh corn, husks on
4 tbsp butter, softened
1/2 tsp smoked paprika
Salt and pepper to taste
Flannel Fuego Hot Sauce — drizzled to taste
Timberline Creamy Jalapeño — for a cooler, creamier option
Instructions
1- Soak corn in cold water (husks on) for 30 minutes.
2- Preheat grill to medium-high heat (400°F).
3- Grill the corn in husks for 15–20 minutes, turning every 5 minutes until the outer husks are charred.
4- Pull back the husks (they make a great handle) and brush the kernels with softened butter.
5- Season with smoked paprika, salt, and pepper.
6- Drizzle generously with Flannel Fuego Hot Sauce for a bold kick, or Timberline Creamy Jalapeño for a smooth, creamy finish.
7- Serve immediately right off the grill.
Pro tip: Set out both bottles and let guests choose their heat level. Either way, someone's going back for seconds.
Lumberjack Nachos
Loaded, smoky, and built for a crowd. These nachos are anything but ordinary.
Ingredients
4 slices thick-cut bacon, diced
2 garlic cloves, minced
1/4 cup jalapeño, minced (optional)
1 (15 oz) can black beans, rinsed and drained
1/4 tsp kosher salt
1/4 tsp black pepper
1 tbsp canola oil
2 cups smoked brisket or pulled pork, shredded or chopped
1 (10 oz) can red enchilada sauce
1 bag tortilla chips
3 cups grated Monterey Jack cheese (about 12 oz)
2 cups Pico de Gallo (homemade or store-bought)
Guacamole, sour cream, and chopped fresh cilantro for serving (optional)
Your favorite Sweet & Sassy Joe's hot sauce for serving
Instructions
1- Preheat the oven to 350°F.
2- In a medium saucepan, cook the bacon over medium heat until nearly crispy, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1–2 minutes more. Stir in black beans, salt, pepper, and 2 tbsp water. Cook until warmed through, about 3 minutes. Remove from heat.
3- In a large skillet, heat canola oil over high heat. Add brisket or pulled pork and cook without stirring for 1–2 minutes until sizzling, then stir and cook 2 more minutes. Stir in enchilada sauce until everything is nicely coated. Remove from heat.
4- In a 9x13-inch baking dish, layer half the tortilla chips, black beans, meat, cheese, and Pico de Gallo. Repeat the layers, holding the second layer of Pico de Gallo for after baking.
5- Bake until cheese is fully melted, about 15 minutes. Remove from oven and spoon remaining Pico de Gallo over the top.
6- Add guacamole, sour cream, and cilantro if you like. Finish with a generous drizzle of your favorite Sweet & Sassy Joe's hot sauce and dig in.
Pro tip: Smoked brisket takes these nachos to another level. Pair with Smokehouse Hot Sauce for a full backwoods flavor bomb.
Shop the sauces
Sweet & Sassy Joe's Original BBQ Reserve