ig Papa’s New Year's Eve Pork Burgers


• 1 lb. ground pork – makes 4 burgers

• 1 teaspoon Big Papa’s pork seasoning

• 8 slices Texas Toast

• Lettuce, tomato and onions

• 1 bottle Big Papa’s Spicy Peach BBQ sauce

Cooking Instructions: Mix pork with seasoning and a little bit of sauce and make 4 patties. Cook over coals on direct heat for 10-12 minutes. Baste with sauce and flip. Baste with sauce and cook to 160 degrees. Serve burgers on Texas toast.

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Big Papa’s BBQ & Blues Pork Loin


• 3- to 5-pound pork loin

• 1 McCormick’s herb marinade

• 1 can smoked oysters

• 1 bundle fresh spinach

• Pork seasoning

• 1 package fresh mushrooms

• 1 package dried cherries

• 1 small jar pickled jalapenos

Cooking Instructions:

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Everglades Gator Tail


• Gator tail chunks

• Buttermilk

• Vegetable oil

• Everglades Pre-Seasoned All-Purpose Breader

Cooking Instructions:

After trimming the gator tail and removing all connective tissues, cut the meat into 2-inch chunks and wash, letting them soak in buttermilk for up to four hours in the refrigerator. Drain the buttermilk off, then coat chunks in Everglades Pre-Seasoned All-Purpose Breader. Lightly fry chunks in vegetable oil until golden brown. ENJOY!

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Grilled Sweet & Tangy Chicken


• 6 leg quarters (leg and thigh)

Rub Ingredients:

• 1.5 teaspoons dried oregano

• 1.5 teaspoons dried thyme

• 1/2 teaspoon onion powder

• 1/4 teaspoon black pepper

Sauce Ingredients/Instructions: In a saucepan, cook 1/2 cup finely-chopped onion and 2 cloves of garlic, minced. Stir in 1 tablespoon hot olive oil and warm until onion is tender. Stir in 1/4 cup of bottled chili sauce, 1/2 cup unsweetened pineapple juice, 1/4 cup honey, 2 tablespoons Worcestershire sauce and 1/2 teaspoon dry mustard.

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Citrus Marinade Tilapia


• Fish fillets

• Sportsman’s Gold Seafood Citrus marinade

• Fresh ground black pepper

• A lime

Cooking Instructions:

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