Smoked Sausage Pasta Salad 🥗

Ingredients:

• 1 lb cavatappi pasta, cooked and cooled
• 1 lb City Barbeque Smoked Sausage
• 1 cup white cheddar cheese cubes
• 1 cup cherry tomatoes, quartered
• ½ cup pimento-stuffed green olives, sliced
• ½ cup banana peppers, sliced
• ¼ cup fresh parsley, chopped
• 1 cup City Barbeque Chipotle Ranch Dressing (or Ranch)
• 1 tbsp BBQ rub

Directions:

1. Cook pasta according to package directions. Drain and cool.
2. In a large bowl, combine pasta, smoked sausage, cheese, tomatoes, olives, banana peppers, and parsley.
3. Add Chipotle Ranch Dressing and BBQ rub. Toss until evenly coated.
4. Chill for at least 30 minutes before serving.
5. Garnish with additional parsley and enjoy.

Pro tip: make this pasta salad a few hours ahead of your cookout. The extra time in the refrigerator allows all the smoky, tangy flavors to come together, making it even better when it's time to serve. 

Brisket Grilled Cheese 🧀

Ingredients:

• 8 slices sourdough bread
• 1 lb City Barbeque Brisket
• 8 slices American cheese
• 8 slices provolone cheese
• ¼ cup OG Sauce
• 4 tbsp mayonnaise
• 1 cup crispy fried onions

Directions:

1. Spread ½ tbsp of mayonnaise on the outside of each bread slice. 
2. Layer American cheese, brisket, provolone cheese, OG Sauce, and crispy fried onions between two slices of bread. 
3. Heat a skillet over medium heat. 
4. Grill sandwiches for 3–4 minutes per side, until golden brown and the cheese is melted. 
5. Slice and serve warm. 

Pulled Pork Street Tacos

Tacos 🌮

• 12 small tortillas
• 1½ cups quesadilla cheese
• 1 lb City Barbeque Pulled Pork
• 1 cup pickled red onions
• 1 cup City Barbeque Coleslaw
• 1 cup tomatillo salsa

Fresh Tomatillo Salsa 🧅

• 1 lb tomatillos, husked and rinsed
• 2 jalapeños
• ½ white onion
• Juice of 1 lime
• ½ cup cilantro
• 2 garlic cloves
• 1 tsp honey
• ½ tsp cumin
• Salt and pepper, to taste

Directions:

1. Roast tomatillos, jalapeños, and onion until lightly charred. Blend with lime juice, cilantro, garlic, honey, cumin, salt, and pepper until smooth. Chill until ready to serve.
2. Warm tortillas on a skillet or griddle.
3. Sprinkle cheese onto each tortilla and allow it to melt slightly. Add pulled pork and a spoonful of tomatillo salsa, then fold each tortilla halfway.
4. Remove from heat and top with coleslaw and pickled red onions.
5. Serve immediately with extra tomatillo salsa.