Now that's some bark! WSM with Tennessee Rebel Rub

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Beef Stroganoff

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Nothing beats a big hearty bowl of Beef Stroganoff served over hot egg noodles on a chilly winters evening. This Russian inspired classic is the epitome of rich and hearty comfort food. While the title may sound elaborate, this dish is fairly simple to prepare and also does not take an extreme amount of time. Whip this up on a cold weeknight and you’ll be guaranteed to become the hero of dinner. The great thing about this recipe is, while the ingredient list may seem long, you’re bound to have the majority of the ingredients already on hand and will only need to pick up a hand full of items in order to prepare this classic. Well, let’s get started! WHAT YOU’LL NEED: 1 ½ pounds petite sirloin steak (sliced ¼ inch thick by 1 inch square across the grain) ½ cup all purpose flour 1 ½ teaspoons kosher salt (divided) 1 teaspoon course ground black pepper (divided) ½ teaspoon cayenne pepper (divided) ½ cup butter (divided) 2 tablespoons olive oil ½ cup of red wine or ¼ ...
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Rebel Slaw

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I think there is a law written down somewhere long long ago that states: “No BBQ is complete without slaw.” It is a long fast hard proven fact that slaw must be present whether you are having a pork sandwich or a rack or ribs. There are a million different variations to this delectable side from vinegar based to mayonnaise based. Well, Rebel Slaw being a Tennessee creation is mayonnaise based with a little kick! Here it goes! WHAT YOU NEED: 1 lb green cabbage diced really fine 1 small carrot diced really fine 1/3 cup Dukes mayonnaise 3 teaspoons cider vinegar 1 ½ teaspoons Tennessee Rebel Rub ¼ teaspoon cayenne pepper 8-10 spicy pickle chips diced 3 tablespoons spicy pickle juice salt and pepper to taste PREPARATION: 1.      Dice up cabbage and carrot extremely fine (1/4 inch pieces) and combine in a medium sized mixing bowl. 2.      Incorporate mayonnaise and blend thoroughly. 3.      Add v...
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Tennessee Rebel Pumpkin Pie

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This pumpkin pie has been a family favorite for decades! Unlike many store bought pumpkin pies this variation has a more gentle take on the spices used to achieve that nostalgic pumpkin pie taste. This pie also does not feature an immense amount of sugar and therefore showcases the flavor of the pumpkin in a remarkable way. Don’t believe me? Make a couple, they’re easy and a crowd pleaser! ½ cup sugar (rounded) ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ⅛ teaspoon ground cloves 1        large eggs 1 15ounce can pumpkin 1 12 ounce can of evaporated milk 2 frozen 9 inch shallow or traditional pie shells (NOT deep dish) 1.      Preheat oven to 425°F 2.      Combine sugar, salt, cinnamon, ginger, and clove in a mixing bowl and combine well. 3.      Add pumpkin to dry mixture and begin to mix it up. 4.      In a separate small b...
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