• 3/4 cup Rice Vinegar or Apple Cider Vinegar
• 2 cups Super Fine Sugar
• 1 lbs Jalapeños
• 1/2 tsp Ted & Barneys Seasoning
• 1 tsp Granulated Garlic
• 1/4 tsp Ground Black Pepper

Mix all ingredients except the jalapeños in a sauce pan and bring to a boil, then simmer for 6 minutes. Add sliced jalapeños and simmer for 5 more minutes.

Using a slotted spoon scoop jalapeños out and into a 16oz mason jar leaving about 1/4 inch of space at the top. Boil the remaining liquid hard for 6 more minutes.

Pour remaining liquid into the jar with the jalapeños to the top. Making sure the rim is clean put the 2 piece canning kid on and screw on tight. Turn upside down and let sit to cool for several hours. This should make a seal as if you canned it regularly with a canner. Let sit for at least 2-3 weeks before eating.

Mix with cream cheese as a spread or put on crackers, toast, salad, sandwiches, etc.

• 1/2 cup Popcorn Kernels
• 2 tbsp High-temp Cooking Oil
  e.g. Avacado Oil, Peanut, Canola, etc.
• 1/4 cup Butter
  (Optional, but come on really, butter!)
• Ted & Barney's Seasoning

*Pirates Popcorn is one of my favorite snacks to watch a movie with!

In a thin and shallow pot, heat the oil over high heat. Put 2 kernels of popcorn in to the pan, cover, and wait to hear them both pop. Remove the pan from the heat, take out the 2 popped kernels, add in the remaining kernels, cover, and let sit for 1 minute.

Put the pot back over the stove on high heat. Within a few minutes, the popcorn should start popping. Give the pan a good shake every now and then to ensure even heating.

Once the popping slows down to nearly a stop, remove the pan from the heat and let it sit for 1 more minute to give any stubborn kernels a chance to pop. pour into a large serving bowl. Top with butter and Ted & Barneys seasinging.

Try not to eat the whole thing yourself!*

• 1 package of Thick-Cut Bacon
• 5 or 6 Jalapeños
• 1/4 Onion, Diced
• 2oz Cream Cheese
• 1 Slice Cheddar Cheese
• 2 tbsp Oaksteak BBQ Sauce
• Dr. Bacon's Seasoning

Lay out bacon strips and coat with Dr. Bacon's seasoning, in a bowl, mix together cream cheese, diced up slice of cheddar cheese, Oaksteak BBQ Sauce and diced onions.

Cut peppers in half almost all the way to the step, spread open and cut out insides and remove all insides and seeds. Fill peppers with cream cheese mixture, then wrap completely with the seasoned bacon. Place on cooking rack uncovered in 400° oven for 20-30 minutes.

• 4-6 Pastrami Slices
• 4-6 oz Cream Cheese
• 2 tbsp Oaksteak BBQ Sauce

This is for when you want something tasty before bed but done really want to put in the effort to make anything lol. Lay out a few slices of pastrami, smear a pinky thickness sized bit of cream cheese across the middle, a little drizzle of Oaksteak BBQ Sauce, then roll them up, put them on a plate, and voila!

• 1 Ripe Avacado
• 1/3 cup Blue Cheese Crumbles
• 1/4 cup Red Onion, Diced
• 1 Medium Tomato, Diced
• 1 tbsp Lemon Juice
• Ted & Barney's Seasoning

This is my dads recipe that I’ve enjoyed for years, I didn’t know what to call it, hence the above name, “Funky Avocado” works too!

Dice all ingredients and gently mix/toss together then spritz with the lemon juice…fantastic on a sliced baguette, ciabatta, or just as a side.

• Fancy Meats
• Fancy Cheeses
• Fancy Crackers
• Fancy Breads
• Oaksteak BBQ Sauce
• Oaksteak Garlic Aioli (coming soon)

Pretty simple, slice your fancy meats and cheeses, place them on your fancy crackers and breads, then drip a drop of Oaksteak BBQ Sauce or Oaksteak Garlic Aioli on top…single bite of deliciousness!

• 8 Hard Boiled Eggs
• 1/3 cup Mayo
• 3 tbsp Oaksteak Spicy Mustard
• Oaksteak BBQ Sauce
• A Dusting of Smoked Paprika
• Ted & Barney's Seasoning

Peel and cut hard boiled eggs in half. Take yokes and mix thoroughly with mustard, mayo and Ted & Barney's Seasoning to taste. Spoon mixture back into the empty egg yoke halves (to make this step easier, I like to spoon the mixture into a zip lock bag, cut one bottom corner off and then squeeze the mixture out of it like a cake icing squeezer bag).

*Dust the deviled eggs with a little smoked paprika, and to top them off I like to add just a drop or two of spicy Oaksteak BBQ Sauce.