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Three Egg Omelet


  • 3 Large Farm Fresh Brown Eggs
  • 1 TBS Water
  • 2 TBS Hickory Smoked Bacon, crispy and crumbled
  • ¼ Cup White Sharp Cheddar Cheese, shredded
  • 1 TBS Bob's World Famous Steak Seasoning

Total Time

10 Minutes

Place two or three stripes of Hickory Smoked Bacon in a fry pan and cook until crispy. Remove Bacon from the pan and let cool. When cool, crumble bacon and set aside.

Crack open the Farm Fresh Eggs into a bowl, add the TBS of water and gently whisk until the egg whites are completely incorporated.

Preheat a non-stick fry pan on medium heat and add the eggs to the fry pan, completely covering the bottom of the pan. Add the crispy crumbled bacon. Sprinkle Bob's World Famous Steak Seasoning into the eggs and cover the pan with lid. When the egg mixture is firm around the edges, fold half of the egg mixture on to itself so that it is in a 'half moon' shape. Sprinkle the top of the 'half moon' egg omelet with the shredded cheddar cheese and cover the pan for two minutes to allow the cheese to melt slightly. Remove omelet to a plate and serve hot.

Seasoned Popcorn


  • 1 Bag microwavable popcorn
  • 2 TBS butter, melted
  • 1 TBS Bob's World Famous Steak Seasoning

Total Time

5 Minutes

Microwave one bag of popcorn until done.

Remove and place popcorn in large bowl. Drizzle melted butter over the popcorn and sprinkle the hot popcorn with Bob's World Famous Steak Seasoning, toss to coat. Serve hot.

Meat Brine


  • 1 Gallon Water
  • ¼ Cup Bob's World Famous Steak Seasoning
  • 1 Cup Kosher Salt
  • ½ Cup Brown Sugar
  • 1 Garlic Bulb peeled and minced
  • 2 TBS Onion, minced
  • 1 TBS Course Black Pepper
  • 3 Bay Leaves, crushed
  • 2 Oranges, quartered
  • 2 Lemons, quartered

Total Time

120 Minutes

Combine all of the ingredients in a non-reactive container (plastic bowl or plastic pail) large enough to contain the brine solution and meat.

Completely submerge the meat in the brine solution for 2-3 hours, (must be refrigerated while in the brine). If brining a whole chicken/turkey a 6 hour brining time may be necessary.

Remove meat from the brine and rinse thoroughly with cold water. Place rinsed meat on a meat platter or other container, cover and refrigerate for a minimum of 45 minutes.

Once the meat is well rested, remove from the refrigerator, season generously with BWFSS. Pre-heat the grill to 350°, place meat on hot grill and seer each side of the meat. Continue cooking the meat until it reaches FDA recommended internal temperature.

Helpful Hints
The brining time is critical; too much time in the brine and the meat will be salty, too little time in the brine and you will miss the 'magic' of brining.

The 'resting period' after the brine is also very important. Once the meat has been removed from the brine and rinsed thoroughly, it must rest for a minimum 45 minutes. It can remain resting, while being refrigerated, (for longer than 45 minutes), but never shorter.

Refrigerated Garlic Dill Pickles


  • 5 lbs Fresh picked cucumbers
  • 4 Large cloves of Garlic, peeled and sliced
  • 2 TBS Chopped Garlic
  • 1 Bunch of fresh Dill
  • 1 TBS Dill Seed in a cheese cloth bag
  • 3 Fresh picked Jalapeno Peppers, halved and seeded
  • 6 Cups of water
  • 2 Cups of White Vinegar
  • One-Third Cup Kosher Salt

Total Time

15 Minutes

Combine the water, vinegar, kosher salt, garlic, dill seed bag and Jalapeno peppers in a non-reactive cooking pot (glass preferred). Place on medium heat until the brine solution starts to simmer. Remove from heat and cool completely. (Place in the refrigerator for 15 minutes). While the brine is cooling slice up the fresh cucumbers, (slices or spears).

When the brine is cool, remove the dill seed bag and discard. In each air tight plastic or glass refrigerator container, layer the fresh dill, cucumbers, jalapeno pepper slice and brine solution (evenly distributing the pieces of garlic) until the container is full and seal. Refrigerate for a minimum of one week before eating. Makes approximately three (3) quarts of pickles.

Memphis Style BBQ Sauce


  • 2 ½ Cups Ketchup
  • 3 TBS Pickapeppa Sauce or Worchestershire
  • 1 Cup Onion, finely chopped
  • 3 Garlic Cloves, minced
  • ¼ Cup Brown Sugar
  • ¼ tsp hot pepper sauce or Tabasco

Total Time

25 Minutes

Adapted from Dennis Campbell’s recipe

Combine all ingredients in a saucepan and bring to a boil. Reduce the heat, cover and simmer for approximately 15-25 minutes, stirring occasionally.

If you have a hand held food processor (boat motor), after the Q sauce has simmered for the 15-25, process until it has a smooth consistency.

**Adjust hot pepper/Tabasco sauce to your personal taste.**

Pineapple & Peach Salsa


  • 1 cup diced pineapple, preferably fresh
  • 1 cup diced peaches
  • ¼ cup finely diced red bell pepper
  • ¼ cup finely chopped red onion
  • 1 lime, juiced
  • 1 TBS olive oil
  • ½ TSP salt

Total Time

10 Minutes

In a small bowl, mix all of the salsa ingredients together. Cover and let stand at room temperature until ready to serve.