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Crock-Pot Pulled Pork

  • 1 Pork Butt or Shoulder (4-6 lbs)
  • 1 medium Yellow Onion
  • 1/2 cup Apple Juice
  • 1 Tbsp Honey
  • 2 Tbsp Pig Powder
  • 1 Tbsp Olive Oil


In a large saute pan, heat olive oil. While oil is heating, rub the pork butt or shoulder with Pig Powder and transfer to the pan. Brown on all sides, and then remove to Crock-Pot. Dice the medium yellow onion and add to the Crock-Pot, along with the apple juice and honey. Cook covered on low for 8 hours, or until the pork is fork-tender. Shred apart with two forks and add barbecue sauce if desired. Serve on buns with coleslaw, or by itself and enjoy!



Southern-Fried Chicken Cutlets

  • 4 Boneless Skinless Chicken Breasts
  • 1 cup Buttermilk
  • 1/2 cup Warm Water
  • 2 Eggs
  • 1 cup All-Purpose Flour
  • 1/2 cup Cornbread Mix (Jiffy)
  • 2 Tbsp Pig Powder
  • Oil or Shortening for Frying


In a large deep-sided skillet or fryer, fill at least two inches deep with shortening or oil and heat to 350 degrees. Meanwhile, cut chicken breasts into three strips. In a medium bowl, combine eggs, warm water and buttermilk. Whisk until frothy. In another medium bowl, combine the flour, cornbread mix and Pig Powder. Dredge the chicken cutlets first in the egg/water mixture, and then dredge in the flour mixture. Immediately place into the hot oil or shortening, and cook about 10 minutes or until golden brown. Internal temperature should be 150 degrees when done. Serve with ranch or your favorite barbecue sauce and enjoy!

Zesty Honey-Mustard Dip

  • 1 cup Dijon or Stone-Ground Mustard
  • 1/2 cup Honey
  • 1 Tbsp Red Wine Vinegar
  • 1/4 cup Sour Cream
  • 1 Tbsp Kickin' Pig Powder
  • 1 Tsp Lemon Juice


In a medium bowl, stir all ingredients together until well blended. Keep chilled until serving (will refrigerate for one week). Can be used as a dip, sandwich spread or marinade. Try it on Southern-Fried Chicken!



Oven Baked Kickin' Naked Ribs

  • 1 Rack St. Louis or Baby Back Pork Ribs
  • 1 Tbsp Olive Oil
  • 2 Tbsp Kickin' Pig Powder
  • 1/2 cup Apple Juice
  • 1/2 cup Orange Juice


Clean silver-skin from the underside of the ribs and feel for any bone shards. If you find any, remove them. Mix together the apple juice, orange juice and olive oil. Place the ribs in a deep-sided baking sheet or hotel pan and brush the entire rack with the juice/oil mixture. Reserve remaining juice/oil mixture and set aside. Apply the Kickin' Pig Powder evenly over both sides of the rack and gently rub into the meat. Set the rack into the sheet pan or hotel pan bone-side down, and pour the rest of the juice/oil mixture into the bottom. Cover the sheet or pan with heavy-duty plastic wrap (make sure it's heavy-duty) and seal it up airtight. Next, cover with heavy-duty foil and seal that up airtight as well. Cook on middle rack of an oven heated to 275 degrees for three hours. Remove foil and plastic and continue cooking for one more hour. You can brush the ribs with your favorite barbecue sauce (but you won't need any).

Home Rotisserie Chicken

  • 1 Whole Chicken (without gizzards)
  • 1 can Sprite
  • 1 Lemon(plus zest)
  • 1/2 cup Butter
  • 2 Tbsp Kickin' Chick'n
  • 1 Tbsp Fresh Parsley


The beautiful thing about this recipe is that you don't have to have a professional rotisserie unit in your kitchen to get incredible results!


In a microwavable bowl, pour half the can of Sprite. Using a can opener, remove the top of the Sprite can making sure not to spill the remaining Sprite. Next, using a zester or rasp grater, zest the entire lemon (should yield about 1 Tbsp) into the bowl with Sprite. Cut the lemon in half and squeeze the juice into bowl as well. In a glass 8" x 8" baking dish, set the chicken carefully onto the can of Sprite (beer-butt style) and make sure it stands up solidly. Add the butter to the glass bowl with Sprite and lemon and microwave until melted. Using a whisk, blend the mixture together. Next, rub the entire surface of the chicken with Kickin' Chick'n spice blend, taking care to get under the skin when possible. Baste the chicken with the melted butter and Sprite mix and pour the remaining mixture into the 8" x 8" baking dish underneath the chicken. Cook uncovered in a 350 degree oven for an hour and fifteen minutes, or until internal temp reaches 150. Every fifteen minutes or so, be sure to baste the chicken with the drippings in the bottom of the dish for the best results. Garnish with chopped parsley and serve!




Herb-Crusted Rack of Lamb

  • 1 Rack of Lamb (8 bones)
  • 1 Tbsp Chopped Garlic (2 cloves)
  • 1/2 cup Panko or Unseasoned Bread Crumbs
  • 2 Tbsp Scarborough Fair Seasoning
  • 1/4 cup Heavy-Duty Mayonnaise
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Olive Oil


Cut the rack of lamb into 4 sections (2 bones each) and rub with chopped garlic. In a small bowl, mix together mayonnaise, Dijon mustard and Scarborough Fair seasoning. Using a spoon or spatula, coat all sides of each piece of lamb with this mixture and then dredge in the Panko or unseasoned bread crumbs.

In a large saute pan, heat olive oil. Sear the coated lamb cuts on all sides until the breading is golden brown and then transfer to a baking sheet. Cook the browned lamb cuts in a 350 degree oven to desired doneness - 120 for rare, 130 for medium-rare, 140 for medium, 150 and above for medium-well and well. Serve with fresh pesto for an incredible main course!



Herb and Pepper Goat Cheese Spread

  • 8 oz Goat Cheese
  • 8 oz Cream Cheese
  • 2 Tbsp Warm Water
  • 3 Tbsp Scarborough Fair Seasoning
  • 2 Tbsp Fresh Cracked Black Pepper


In a medium bowl or stand mixer, beat together the goat cheese, cream cheese and warm water until a smooth consistency is reached. Season with salt and pepper if desired. Next, lay out a peace of plastic wrap and transfer the cheese mixture onto it. Using your hands, shape the mixture into a ball or wheel. Sprinkle the entire ball or wheel with Scarborough Fair and cracked black pepper and then wrap tightly and place in fridge until ready to serve. Serve the spread with your favorite crackers, vegetable cru d'etes or pipe into rolled cold cuts and enjoy!

Creole Jambalaya

  • 1/2 lb. Peeled & Deviened Shrimp
  • 1/2 lb. Sliced Andouille Sausage
  • 1 Boneless Skinless Chicken Breast (cut into strips)
  • 1 cup Uncooked White Rice
  • 2 Tbsp Chopped Garlic
  • 1 Celery Stalk (diced)
  • 1/2 Green Bell Pepper (diced)
  • 1/2 Small Yellow Onion (diced)
  • 2 cups Chicken Stock
  • 1 Diced Tomato
  • 3 Tbsp Devil's Dust
  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter


In a medium stock pot, cook the garlic, onion, bell pepper and celery in olive oil until the onions are translucent. Add the chicken, sausage, shrimp and Dr. Rooster's Devil's Dust. Stir while cooking until the chicken starts to brown and the shrimp start to turn pink. Add the rice and butter and continue to cook while stirring for another five minutes. Add the chicken stock and diced tomato and stir in. Cover and reduce heat to low. Cook for twenty minutes on low and then remove from heat. Fluff with a fork and serve.




Santa Maria Style Tri Tip Roast

  • 1 Trimmed Tri Tip Roast
  • 1/4 cup Montreal Steak Seasoning
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Olive oil


Mix together the Worcestershire, olive oil and Dr. Rooster's Montreal Steak Seasoning. In a large freezer bag, place the trimmed tri tip and pour in the Worcestershire and oil mix. Close the top and toss to evenly coat the entire steak. Marinate in fridge for at least an hour before grilling. Grill over indirect heat for 20 minutes and then flip. Continue cooking for another 20 minutes and then check internal temp. 120 for rare, 130 for medium-rare, 140 for medium... Allow to rest for ten minutes when done cooking and then slice and serve as desired.



Grilled Gorgonzola-Stuffed

Portabello Mushrooms


  • 4 Large Portabello Mushrooms (cleaned of gills)
  • 1/2 cup Crumbled Gorgonzola or Blue Cheese
  • 1/4 cup Panko or Unseasoned Bread Crumbs
  • 2 Tbsp Fresh Chopped Parsley
  • 2 Tbsp Olive Oil
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp + 1 Tbsp Montreal Steak Seasoning


In a medium bowl, mix together the gorgonzola or blue cheese with the Panko or bread crumbs, chopped parsley, balsamic vinegar and 2 Tbsp of Dr. Rooster's Montreal Steak Seasoning. Next, brush both sides of each portabello mushroom with olive oil. Placing gill-side up, spread the gorgonzola mixture on top of each of the mushrooms and season with the remaining Dr. Rooster's Montreal Steak Seasoning. Place on a hot oiled grill and cook until the cheese starts to melt. Serve as an appetizer and enjoy!