Robert Ogle
Ingredients:

  • 2 cups all-purpose flour, a little more for rolling
  • 3 tsp. baking powder
  • 1/4 tsp. salt
  • 3 Tbsp. vegetable shortening
  • 5 Tbsp. Butter, cubed
  • 1 tsp. honey
  • 1 cup buttermilk
  • 1 biscuit cutter
Directions:
  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine flour, baking powder, and salt.
  3. Add shortening and 3 Tbsp. butter. Mix together with a fork till mixture is the size of a small pea. No large chucks of shortening or butter.
  4. Add buttermilk and combine until dough is formed into a ball.
  5. Refrigerate for 15 minutes. 
  6. Remove from bowl onto floured surface. Fold 3-4 times and roll out into 1 inch thick.
  7. Cut 4 biscuits from dough. Place on baking sheet and cook for 20 min.
  8. Melt other 2 Tbsp. butter and add honey to butter.
  9. After biscuits are done, turn oven to broil. Brush honey butter and broil biscuits about 1 and 1/2 minutes. Serve with favorite biscuit topping or meat.
Robert Ogle
Ingredients:

  • 4 12oz. cans of beer
  • 1 large onion, diced
  • 10 bratwurst
  • 2 tsp. red pepper flakes
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. ground pepper
Directions:
  1. Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
  2. Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
  3. Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.
Robert Ogle
Ingredients:

  • 2 cups apple juice
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. honey
  • Dash of Worcestershire sauce
  • 2 Tbsp.  pork rub
  • 1/2 esp. cayenne pepper
  • 1/4 cup orange juice
  • 1/2 cup lemon juice
  • 2 tsp. salt
  • 1 (6 to 8 pound) pork butt
Directions:
  1.  Mix all ingredients in a bowl. 
  2. Using a syringe, fill with mixture and insert into the pork butt.
  3. Make sure this is done before you rub or smoke your pork butts.
Robert Ogle
Ingredients:

  • 4 tsp. seasoned salt
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup paprika
  • 1/3 cup garlic salt
  • 1/3 cup salt
  • 1 tbsp. chili powder
  • 1 tsp. oregano
  • 1 tsp. cayenne
  • 1 tsp. cumin
  • 1 tsp. black pepper
Directions: 
  1. Stir together ingredients in a large bowl. Rub completely over the pork butt. 
  2. Make sure all sides are covered with rub. 
  3. Smoke pork butt until done. This depends on your smoker.