JK’s Pimento Cheese

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Our twist on a Southern favorite!

16 oz. shredded extra sharp yellow cheddar cheese
8 oz. softened cream cheese
3/4 cup mayonnaise or plain yogurt
2 tbsp. JK’s Cowboy Blend seasoning
Chopped pimentos or roasted red peppers*

Combine all ingredients in a bowl and mix together with a large spoon until evenly blended. Refrigerate and serve.

*You can roast your own red peppers. Place red peppers on your grill over direct heat, turning until skin is completely charred. Remove from grill and let cool in a paper bag. Peel away charred skin, remove seeds and chop pepper into desired size.

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JK’s Grilled Salmon

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Treat yourself to a delicious salmon fillet seasoned with JK’s Cowboy Blend Seasoning.

Rinse and pat dry a one inch thick salmon fillet with skin intact. Lightly brush both sides with olive oil. With skin side down, sprinkle top and sides with JK’s Cowboy Blend seasoning. Prepare grill for direct heat. When grill has reached 350 degrees, place salmon in the center of the grill, skin side up and close lid for four minutes. Open lid and carefully flip the salmon fillet where the skin side is down. After another 4 minutes, remove fillet from the grill and enjoy. So easy and so darn good!

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JK’s Steak and Potatoes

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JK’s Cowboy Blend seasoning is fantastic on grilled steak and roasted potatoes. We lightly doused the inch thick ribeye steak with red wine vinegar to help tenderize the meat and set aside while we prepped and seasoned our cubed potatoes. While the potatoes were roasting on the grill at about 350 degrees, we pat dry any excess liquid from the steak and seasoned it. Next, we removed the potatoes and set aside to keep warm and prepared the grill for direct heat and let the temperature climb to 650 degrees. We grilled the steak for 2 minutes on each side for medium rare.

Thanks to Pine Trough Branch Farm, Reidsville, NC for the incredible steak.
Thanks to Cobblestone Farmers Market at Old Salem Museum & Gardens for a great season

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JK’s Pork Porterhouse Chops

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We picked up a couple of Harmony Ridge Farms pork porterhouse chops at the Cobblestone Farmers Market in Winston-Salem.

And we sure are glad we did!

The chops were about 3/4 inch thick. We liberally coated both sides with JK’s Cowboy Blend Seasoning and let sit for about 20 minutes.

While you can grill the pork chops the way you normally would, our method was to set our grill for direct heat and then we put the pork chops on when the thermometer registered 400 degrees. We grilled each side for three minutes with the lid closed and the air vent open.

Quick, easy and DELICIOUS!

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JK’s Seasoned French Fries

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Snow Day! Great excuse for making delicious french fries with the kids.

• 4 russet potatoes (makes 6 servings).
• Cut potatoes into 1/4 to 3/8” slices, peeled or leave the skin on.
• Soak potato strips in ice cold water for 15 minutes, then remove potato strips and allow to dry completely.
• In a 3 quart pot or frier, heat canola or vegetable oil to 350 degrees. Do not over fill pan.
• Add 1/3 of the potato strips to oil, frying for 6 minutes or until golden brown.
• Remove from pot and sprinkle with JK’s Cowboy Blend or Smoky Chipotle seasoning. Serve and enjoy.

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JK’s Grilled Whole Chicken

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Please support your local farmers.
If you are near W-S, head over to the Cobblestone Farmers Market and purchase a whole pasture-raised chicken from Buck Creek Farm out of Lexington. Delicious!

1 Whole Chicken
JK’s Cowboy Blend Seasoning
2 Tbsp. Cooking Oil
1 Tbsp. Butter


Let’s get started!

Prepare grill for indirect cooking. Bring grill up to 350 degrees.

Rinse chicken and pat dry. Butterfly the chicken by removing the backbone and wishbone with meat scissors and then place the chicken cavity side down and press flat. Liberally sprinkle both sides of the chicken with JK’s Cowboy Blend Seasoning.

In a small bowl add 2 Tbsp. cooking oil, 1 Tbsp. butter and 2 tsp. JK’s Cowboy Blend Seasoning. Melt and stir, and set aside for use later as you grill.

Place chicken on grill, cavity side down. Close lid. After 20 to 30 minutes, flip chicken and spoon oil, butter and seasoning mixture into cavity. Make sure to spoon mixture into cracks where the meat has separated from the bones. Close lid and grill until done, another 20 to 30 minutes or until the chicken’s internal temperature is 165 to 170 degrees.

Remove from grill, serve, enjoy.

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JK’s Chick-Kabobs

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Having a bunch of kids over tonight? Here is a fast, easy and inexpensive way to feed the hungry horde.

Boneless chicken thigh fillets
JK’s Cowboy Blend Seasoning
Wooden skewers

Soak wooden skewers in water for 30 minutes. Light grill and bring to 350 degrees. Rinse and pat dry, boneless chicken thigh fillets. Place the thighs on a cutting board and slice thigh into four equal strips. Fold strips in half and place onto skewers. Liberally sprinkle chick-kabobs with JK’s Cowboy Blend Seasoning. Let thighs marinate for 10 minutes before placing on the grill.

Grill directly over coals for 4-5 minutes per each of four sides. To reduce flame-ups, close grill lid between turns. Remove from grill wheninternal temperature of chick-kabobs registers a minimum of 165 degrees.

Remove thigh pieces from skewers to serve or just go for it.

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JK’s Zesty Black Bean Chorizo Soup

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1 tablespoon extra virgin olive oil
1 pound cured chorizo sausage, casing removed
2 large onions, chopped
1 large sweet red pepper, (or two medium), chopped
2 stalks celery, chopped
3-4 garlic cloves, minced
3 cans (15 ounces) black beans, drained and rinsed
4 cups chicken stock (1 quart)
1 tablespoon Smoky Chipotle seasoning, or more to taste
Freshly ground pepper to taste
½ cup cilantro (optional), chopped as garnish

In a large soup pot over medium-high heat, cook the chorizo in olive oil. Cook until broken apart and firm, about 5 to 7 minutes. Reserving the oil, remove the chorizo from the pan and set aside.

In the same pan, cook the onion, red pepper, celery and garlic in the reserved oil. Cook for 5-6 minutes, until the onions are tender. Add the black beans and chicken stock to the pan. Season with Smoky Chipotle and a few twists of freshly ground pepper. Simmer for 5 minutes then adjust seasoning to taste.

To thicken soup, ladle 2 cups soup into a blender or food processor and process until smooth. Return to the pan. Stir in the reserved chorizo and simmer another 15 minutes or so.

Garnish with cilantro or top with sour cream and shredded cheese if desired. Delicious with a crisp, cheese quesadilla.

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JK’s Grilled Shrimp

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One of our favorites. And it is so easy! We love to use JK’s Smoky Chipotle seasoning to give a kick to the shrimp.
Serve shrimp on a salad or over a polenta cake.

    1. Soak wooden skewers in water to offset burning when on the grill.
    2. Rub cooking oil onto skewers so shrimp doesn’t stick and is easy to remove once grilled.
    3. Peel, rinse and dry shrimp, then assemble skewers.
    4. Sprinkle both sides with JK’s seasoning.
    5. Place shrimp skewers on grill over direct heat.
    6. Turn often until shrimp is opaque and you have a few grill marks. Be careful to not overcook.
    7. Remove skewers from the grill and gently slide the shrimp off the skewers.

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JK’s Grilled Baby Back Ribs

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Baby Back or St. Louis Style ribs are always sure to please your cookout guests. Use JK’s Cowboy Blend seasoning for a savory-sweet flavor or Smoky Chipotle seasoning for a little more smoke and heat.

Prep:
Remove the silver membrane on the underside of the rib rack. Tenderize the ribs with a few douses of apple cider vinegar, then rub vinegar into the meat. Pat ribs with paper towel to remove excess liquid.
Generously sprinkle seasoning, covering every inch of the rib rack on both sides. Do not rub the seasoning in. Let marinate for a minimum of 20 minutes.

Grill:
Choose your favorite grilling method – high and fast or low and slow. We grill indirect at 250 degrees for 2.5 to 3 hours. Bones down.

Serve and enjoy!

Too busy to grill the ribs immediately? Place ribs in a pan, cover tightly and place in fridge up to 1 week.

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JK’s Chicken Wings

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It doesn’t get any better! Quick, easy and delicious to serve a group of hungry friends and family. You can grill them or bake them.

  1. Rinse and pat dry chicken wings or drummettes.
  2. Liberally dust both sides of wings, drummettes with JK’s Cowboy Blend or for a little heat, JK’s Smoky Chipotle seasoning.
  3. Let marinate for 20 minutes.
  4. Place chicken on the grill over direct or indirect heat. Cook until golden brown. If cooking over direct heat, turn often so they don’t burn.
  5. Remove from grill and serve with celery and/or blue cheese dressing.
  6. If baking, turn oven onto 350 degrees and plan to bake for about 30 minutes or until done. Flip the wings a few times while baking to cook evenly and minimize sticking.

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JK’s Potato Chips

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Making JK’s Potato Chips is fun, easy and delicious for you and your hungry crowd. Try a variety of potatoes if you are feeling adventurous.

  1. In a heavy pot, heat vegetable oil to 360 degrees.
  2. Rinse and dry the unpeeled potatoes. Slice the potatoes very thin.
  3. Place potato slices in cold water to set for 15 minutes.
  4. Remove potato slices from water and pat dry. *Potatoes should be dry before going into the oil.
  5. Place batches of potato slices in oil and remove with a spatula when light, golden brown. Place potato chips on a paper towel to absorb the oil.
  6. While warm, lightly dust both sides of the cooked potato chips with JK’s Cowboy Blend or for a little more heat and smoky flavor use JK’s Smoky Chipotle seasoning.

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