• Ingredients:

    Directions: Marinate Mahi in Italian dressing over night. Warm smoker grill with Hickory or charcoal up to 350 degrees.  Pour  Knota Yankee Island Luau Sauce on the Mahi.  Cook Mahi to desired meat grade, and then brush on another layer of Knota Yankee Island Luau Sauce to really give the Mahi a succulent flavor.  You  can use a gas grill, and get great results but, if you smoke it in a Hickory or charcoal smoker, that will complement the Mahi and bring out it's excellent flavor.  Garnish with your favorite topping when completed.

  • Ingredients:

    Directions: Pour Knota Yankee Sweet & Spicy BBQ Sauce in glass bowl and then add fish. Marinate for no more than 2 hours. When ready to make fish put skillet on medium heat with oil and butter. In one bowl beat the egg. In another bowl put in the bread crumbs. Dip fillets, one at a time, in the egg mixture, then roll in the bread crumbs. Discard marinade. Then saute in skillet, 2 fillets at a time. Fry 5 minutes on one side and then flip. Fry 5 minutes on the other side. Fillets are done when fish flake easily with a fork. If butter runs low add more, maybe 2 more TB.

  • Ingredients:

    Directions Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and Knota Yankee Sauce over the meat. Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender. Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.

  • Ingredients:

    Directions Marinate beef tips at least four hours or overnight in Knota Yankee Rich Smoky Bourbon BBQ Sauce.

    Cook the beef tips on the high shelf of your gas grill on high heat setting, flipping every five minutes.  (If your gas grill has no upper shelf, cook on medium heat).

    Cut into the meat with a knife.  If the center if red, then that is medium rare.  Cook to desired doneness.

    Serve with twice baked potatoes, grilled asparagus, or your favorite vegetables and beverages.

  • Ingredients:

    Directions Fire up your grill.

    Put charcoal (as much charcoal as your grill can hold) on the grill side

    Put wood (preferably hickory chips) on the smoker side

    Pour water on the wood.

    Put Boston Butt on the smoker side of the grill over the wood.

    Cook for approximately 8 hours.

    The heat from the charcoal side filters into the smoker side and cooks it slowly.

    This can be put on at 11 p.m. at night and will be ready around 7:00 a.m. or can be started in the morning and will be ready in the afternoon.

    Separate tender meat from the bone after cooking.

    Chop and/or slice cooked Boston Butt on a butcher block into desired chopped or shredded consistency.

    Douse with Knota Yankee Sweet Spicy Vinegar Barbecue Sauce.

    Serve with coleslaw or your favorite sides for a spectacular feast!

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