Brisket

Season brisket with a dry rub of choice. We use a peppery rub.

Smoke brisket 24 hours at 205 to an internal temperature of 198.

Blonde Roux

8 Tbs Butter

2 Tbs South Ridge Ranch Bacon grease

2/3 cup flour (Used Bob’s Red Mill Flour to make gluten free. Can be made normal as well)

1 Tbs peppery dry rub (same as brisket)

In a small pot over very low heat combine the butter and bacon grease. When the butter is

melted slowly stir in the flour. Cook this mixture for 20 minutes, stirring constantly with a

whisk. In the last minute of cooking add the seasoning mix. Remove from heat and continue to

stir for 1 more minute, cover and set aside.

Soup Base

1 cup celery, finely chopped

1 medium-sized onion, finely chopped

2 TBS canola oil

4 cups chicken broth

3 cups smoked potatoes, chopped into 1” cubes

3 cups smoked brisket, chopped

3 cups South Ridge Ranch bacon, chopped

4 cups milk

1 TBS peppery dry rub seasoning mix

Shredded cheese and chives, optional for garnish

In a large pot heat the canola oil and sauté the celery and onion for 10 minutes, stirring

occasionally. Add the chicken broth, potatoes, brisket, bacon, and seasoning mix and bring to a

gentle boil. Boil for 30 minutes, stirring occasionally. Add the milk and reduce heat. Gently stir

in the roux and continue cooking for 15 minutes, stirring frequently.

Serve with shredded cheese, chives, and peppery seasoning if desired.

Ingredients:

1lb South Ridge Ranch Bacon

1 Pork Tenderloin

1/2 cup Cream Cheese, softened

1/2 cup Mozzarella Cheese

Directions:

Place South Ridge Ranch Bacon in strips on a cutting board. Filet the pork tenderloin down the middle and open it up. Mix the softened cream cheese and the mozzarella cheese together. Put mixed cheese’s into the pork tenderloin. Wrap the pork tenderloin in South Ridge Ranch Bacon.

Smoking:

Place the South Ridge Ranch wrapped pork tenderloin on your smoker. Set temp to 250 degrees and pull when an internal temp hits 145 to 160, depending on your preference.

Ingredients:

1 cup Mayo

1 cup Sour Cream

8 oz Cream Cheese, softened

1 cup shredded sharp cheddar cheese

1/3 cup grated parmesan cheese

2 green onions, finely chopped

1 lb South Ridge Ranch Bacon, cooked and crumbled (we slice larger pieces because bacon is awesome)

4 oz diced pimientos, drained

Directions:

Preheat smoker to 360 degrees f. Grease an 8x8 inch metal baking pan.

In medium bowl, combine mayo, sour cream, cheeses, green onions and stir to combine. Fold in South Ridge Ranch Bacon and pimientos and spread into baking pan.

Place in smoker, close the lid and smoke until hot and bubbling, should be 30 to 45 minutes. Remove from smoker, cool for 5 minutes and serve hot with crackers or corn chips.

Ingredients:

1 pound South Ridge Ranch Bacon, finely chopped

1 small onion, finely chopped (about 1 cup)

2 medium cloves garlic, minced (about 2 teaspoons)

1/2 teaspoon red pepper flakes

1/2 cup brewed coffee

1/3 cup apple cider vinegar

1/3 cup packed dark brown sugar

3 tablespoons maple syrup

Directions:

In a large skillet or Dutch oven, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

Pour off all but 1 tablespoon of fat from skillet; add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in coffee, vinegar, brown sugar, and maple syrup. Bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

Reduce heat to a bare simmer and cook uncovered, stirring occasionally, until liquid is syrupy, 1 to 1 1/2 hours.

Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in an airtight container up to 4 weeks.

Special Equipment:

Food processor, large skillet or Dutch oven