Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot
and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil
leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear;
season with Bob’s Best Quality BBQ Black & Tan Smoked Sea Salt & Pepper.
Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.
2 pounds cod fillets, cut into serving-size pieces
4 cups vegetable oil for deep frying, or as needed
1 teaspoon salt
Combine flour, cornstarch, baking powder, baking soda, and Captain Redbeard’s Sharkbite Cayenne Pepper Sauce in a large bowl. Stir until combined. Add beer and continue to stir until batter is smooth. Place pieces of fish to the bowl and coat all sides
evenly coated with the batter.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook fish fillets in batches until golden brown, 2 to 3 minutes. Drain
cooked fillets on a wire rack. Season with salt.
Whisk vinegar, Funky Monkey Sauce Banana Rum Pepper Sauce,
olive oil, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade,
squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the
center should read at least 165 degrees F.