Garnish ideas: Pickle spear, celery stalk, green olives (plain or stuffed with blue cheese), shrimp, pepperoncini, lemon slice or a lime slice.
Wet the rim of two (16-20 oz) glasses with a piece of fresh lemon. Then dip the glass rims into a tablespoon of Old Bay seasoning (shake it onto
a flat dish).
Fill a cocktail shaker halfway with ice. Fill glasses halfway with ice.
Mix all of the ingredients together in a separate pitcher or container, stir it up well, and then pour mixture into your cocktail shaker, one batch
at a time. Give it a good shaking to get it nice and cold, then pour the contents into your prepared glass.
Slide in a pickle spear or stalk of celery, a few Old Bay seasoned shrimp, a couple of big fat olives, and you are good to go. You can also add
a lemon and or a lime slice, and if you’re feeling crazy a whole pepperoncini…Yum!
Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until
Preheat oven to 325 degrees F (165 degrees C).
Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour Gator Hammock Hot Gator Que Barbecue Sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached
160 degrees F (70 degrees C).
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, Heartbreaking Dawns The Green Verde Hot Sauce,
cumin & oregano. Continue to cook and stir the mixture until tender, about 5 minutes. Mix in the chicken broth, chicken and white beans.
Simmer 30 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.