Smokehouse Breakfast Bake

Bar-B-Que for breakfast? You betcha! Don’t worry - we’re not suggesting you wake up at the crack of dawn to smoke a pork shoulder and add it to your breakfast table - sleep is important after all. This Smokehouse Breakfast Bake gets its barbecue flavor from both smoked sausage and a hearty sprinkle of our famous Big Hoss Rub. Combined with taters, eggs and a healthy dose of shredded cheese, this one-pot breakfast will feed a crowd of both barbecue and breakfast lovers.

Big Hoss Rub
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1 lb. smoked sausage, diced
1.5 lb gold potatoes, diced
1 cup diced yellow onion
3 Tbs. butter
3 Tbs. Martin’s Big Hoss Rub, divided
8 eggs
½ cup milk
2 cups shredded cheddar cheese


Preheat oven to 375 F.

Melt butter in a large, heavy-bottomed skillet over medium low heat. Add potato, onion and 2 tablespoons Big Hoss Rub, to skillet and cover. Cook 10-15 minutes, stirring occasionally. Add diced sausage to skillet, stir to combine with onion and potato, and cook for 5-10 min or until sausage begins to brown.

In a large bowl, whisk together eggs, remaining 1 tablespoon Big Hoss Rub, and milk. Pour egg mixture over the skillet mixture and top with cheese.

Bake for 40 minutes or until set. Serve immediately.

Crispy 'Taters

In our opinion, crispy potatoes are the best kind of potato - whether they’re fried, roasted, or made crispy somehow else, we love ‘em all the same. Well almost. Taters that have been pan-fried in pork lard are in a league all their own - crunchy on the outside and almost silky on the inside, these suckers definitely take the blue ribbon. The process to make these is a little more slow and low, but just like our whole hogs, the resulting product well worth the effort with just a sprinkin’ of Season’d Salt to add some extra flavor.

Season'd Salt
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2 lb. new potatoes, washed
¼ cup lard or bacon grease
6 tsp. Martin’s Season’d Salt, divided


Add potatoes to a large pot. Cover with cold water and add 4 teaspoons of Season’d Salt. Cover and place over medium-high heat and bring to a boil. When a rolling boil has been reached, reduce heat to low and simmer potatoes for 15-20 minutes, until just softened and knife tender.

Drain potatoes in a colander and then submerge in ice water to stop the cooking process. When ready to cook, remove the cooled potatoes pat them dry. Using the heel of your hand, carefull press each potato to slightly flatten. Note: don’t smash potato flat into a pancake, just softly press on it to make it into a thick disc.

Heat a large skillet over medium heat and add lard. Once lard or fat has melted, place the potatoes in an even layer and fry for about 10 minutes, until a thick, crispy, golden crust has formed. Using tongs, flip the potatoes over and fry the other side using the same method.

Once both sides of the potatoes are golden and crispy, season with Season’d Salt and serve.

Spicy Fried Chicken & Sweet Potato Waffles

Oddly enough, chicken and waffles has become a classic culinary combination over the past few years. Whether you see Nashville Hot Chicken or regular ol’ golden- n’ crispy-fried, the combination of crispy and savory chicken somehow just works with a sweet and fluffy waffle. In our version we add just enough Devil’s Dust to the chicken breading to bring some heat and flavor. We also make a downright tasty waffle batter using a prepared mix and canned sweet potatoes but feel free to make yours from scratch or even use leftover cooked sweet potato instead of canned.

Devil's Dust
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For The Chicken:
1 whole chicken, cut into quarters
1 quart buttermilk
5 Tbs. Martin’s Devil’s Dust, divided
8 cups vegetable oil
3 cups flour
½ cup cornmeal
1 tsp. Salt

For The Waffles:
1 15oz can cut yams, drained and mashed (or 1 cup sweet potato, peeled, cooked and mashed)
2 ½ cups all-purpose pancake & waffle mix
2 Tbs. vegetable oil
1 cup water
¼ tsp. cinnamon
Maple syrup


Begin by preparing the chicken. In a large bowl, mix together buttermilk and 4 Tbs. Devil’s Dust, and submerge chicken parts. Let brine for at least 30 minutes. Note: if making more or less chicken and want to modify the brine, the ratio should be 1 tablespoon Devil’s Dust per 1 cup of buttermilk.

In a medium sized bowl, prepare the breading by mixing together flour, cornmeal, salt, and remaining Devil’s Dust. Using either a fryer or a heavy-bottomed dutch oven, heat oil to 325 F.

Remove chicken from buttermilk brine and dredge in flour mixture, making sure the chicken is coated. Add to fryer or dutch oven and fry for about 10 minutes, or until golden brown and crispy and cooked to 165 degrees internal temperature. Dark meat will typically take a little longer than white meat. Place the cooked chicken on a rack to rest before serving.

Mix together the waffle batter in a large bowl. Start by adding the mashed sweet potatoes and add in waffle mix, vegetable oil, water and cinnamon and using a whisk to combine. If too thick, add 1 tablespoon at a time of water until desired consistency is reached.

Cook the waffles in a preheated waffle iron and serve by placing fried chicken atop the cooked waffle. Serve with maple syrup and and an extra sprinkle of Devil’s Dust if desired.

Cheddar Cornbread with BBQ Butter

If you ask us, cornbread is kind of like a superfood: it’s perfectly good to eat at breakfast, to have at lunch and as a side at dinner, and heck - you could even have it for dessert! Plus, it goes exceptionally well with BBQ. Studded with chunks of oozy cheddar throughout, this incredible cornbread is even better when slathered some of our BBQ Butter on top. Once you’ve made the BBQ Butter, it will keep for weeks in the refrigerator and can be used for a whole lot more than just cornbread.

Big Hoss Rub
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For The Cornbread:
1 lb. sharp cheddar cheese, cut into ½ inch cubes
1 tbs. flour
1 large egg
1 ¾ cup buttermilk
¼ cup vegetable oil
1 tbs. baking powder
1 tsp. Salt
2 cups white cornmeal

For The BBQ Butter
1 cup (2 sticks) salted butter, softened
2 Tbs. Martin’s Big Hoss Rub


To make the BBQ Butter, beat together the softened butter and Big Hoss Rub with an electric mixer until combined and fluffy. Set aside.

Preheat oven to 450 F. Place a 9” or larger cast iron skillet in the oven to preheat, at least 15 minutes.

Add cheese to a medium-sized bowl and toss with flour. Set aside.

In a separate large bowl, whisk egg until beaten. Add in milk, oil, cornmeal, baking powder, and salt and whisk together until smooth. Using a rubber spatula, fold the prepared cheese cubes into to cornbread batter.

Remove hot skillet from oven, spray liberally with non-stick pan spray and pour in cornbread batter. Place on a center rack and bake for 40-45 minutes or until golden brown.

Once baked, let the cornbread cool for 10 minutes before serving.

BBQ Shrimp n' Grits

As Southerners, Shrimp n’ Grits is one of those meals that just feeds the soul. But as bar-b-que lovers, we knew we could add a little extra flavor to make it even better! With just tad of our Sweet Dixie Bar-B-Que sauce and some of our infamous Dixie Rib Rub, this recipe is kicked up with some killer BBQ flavor. Whether you’re a Southerner or not, we know you’ll flip for this recipe that, in our opinion, combines some of the best flavors the south has to offer!

Dixie Rib Rub
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For The Grits
1½ cups quick-cook grits
7 ½ cups water, divided
2 cups shredded sharp cheddar cheese
¼ cup heavy cream
2 Tbs. salt
1 tsp. black pepper

Sweet Dixie Bar-B-Que Sauce
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For The Shrimp
1 lb. shrimp, peeled and deveined
½ lb. bacon, diced (about 6 strips)
½ cup celery, diced
1 cup red onion, diced
4 cloves garlic, minced
1 bunch green onions.
1 Tbs. Martin’s Dixie Rib Rub
½ cup Sweet Dixie Bar-B-Que Sauce
½ cup water


Start by preparing the grits. In a medium-sized pot, bring 7 cups water to a boil. Stir in grits and reduce heat to low. Cover and cook grits for 5 minutes, stirring occasionally. Remove from heat and stir in cheese, heavy cream, salt and pepper. Stir to combine. Remove from heat, cover and keep warm while you prepare the shrimp.

To prepare the shrimp, start by separating the green tops of the green onions from the white stalks. Chop each and set aside.

In a medium-sized skillet over low heat, render the diced bacon until brown and crispy. Remove bacon from pan using a slotted spoon or spatula, reserving bacon grease in the pan. Set the bacon aside for later use.

Increase heat to medium-high, add in red onion and celery, and cook for about 3 minutes, until just softened. Add in garlic and the diced white part of the green onion, and cook for another 2 minutes or until garlic is fragrant.

Add the shrimp and Dixie Rib Rub to the pan combine before adding the Sweet Dixie sauce and water. Stir to combine and then simmer until shrimp is cooked through, about 4-6 minutes. Once cooked, stir in the chopped bacon and remove from heat.

To serve, spoon grits onto a plate or bowl and then top with BBQ shrimp. Garnish with the remaining diced tops of the green onions. Serve and enjoy.

Baked Sweet Potato Fries

These sweet potato fries are easy to make and go well with just about any main course a real Southerner would ever serve. You could dress ‘em up with a drizzle of sauce (hey - our Alabama White Bar-B-Que Sauce would sure be tasty) or keep things plain and simple and just eat ‘em the way they are. By preheating the baking sheet in the oven and coating the fries with a little egg white, these sweet potato fries get a nice brown crust.

Season'd Salt
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3 large sweet potatoes
⅛ cup vegetable oil
1 egg white, lightly whipped
1 Tbs. Martin’s Season’d Salt
Non-stick cooking spray


Preheat oven to 450 F. Once hot, place a large baking sheet in the oven to preheat.

Alabama White Bar-B-Que Sauce
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Wash and dry sweet potatoes. Using a large, sharp knife, cut sweet potatoes in half lengthwise and then cut halves into thirds, resulting in lib, long wedges.

In a medium bowl, toss sweet potatoes with vegetable oil, egg white, and season’d salt. Remove the baking sheet from the oven and spray liberally with cooking spray. Arrange potatoes on hot baking sheet in an even layer and bake for 10 minutes. Remove from oven, flip, and bake for another 10 minutes or until the edges are golden brown and crispy. Remove from the oven and serve immediately.

Dixie Chicken Wings

With how easy these wings are, you’d be crazy not to try this recipe!

We opted for frying our chicken wings "naked" in this recipe, but it’d be just as good to smoke ‘em, oven roast ‘em, or cook ‘em up however the heck you like best! All you gotta do is toss some Dixie Rib Rub on 'em while they’re hot.

Unlike our Big Hoss Rub, which we put on meat before we cook it, Dixie Rib Rub is a finishing rub specially made for finishing ribs, wings and more - which means that’s the last step in cooking and coats the wings (or ribs... or chops...) with signature "Memphis-style" flavor. 

Dixie Rib Rub
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8 cups peanut oil for frying
3lbs chicken wings
3 Tbs. Martin's Dixie Rib Rub
Martin's Alabama White Bar-B-Que Sauce for dippin'


Using either a fryer or a heavy-bottomed dutch oven, heat oil to 375 F.

Working in batches, fry a few chicken wings at a time until golden, crispy and cooked through, about 3 minutes. Remove from the hot oil and place in a large metal or glass bowl.  While still piping hot, sprinkle the Dixie Rib Rub over the wings and toss to fully coat.

Serve with Martin’s Alabama White Bar-B-Que Sauce for dipping.

Golden Crab Cakes


Crab cakes are one of those foods that’s easy to put together and a big party pleaser. And using our Yella’ Stuff seasoning adds all the flavor perfectly suited for fresh seafood. Whether it’s a special dinner you want to put together for your family or a buffet of party snacks you’re whipping up for some fancy occasion, we know these crab cakes will be an instant hit. Easily mixed in advance, you can cook up the crab cakes to make about 25 bite-sized portions or 8-10 larger entree-sized crab cakes. Top ‘em with a little Yella Dip and they’re good to go!

Yella' Stuff
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1 cup Duke’s mayonnaise
1 Tbs. Martin’s Yella’ Stuff
¼ cup minced green onion
¼ cup minced Italian parsley
Zest of ½ a lemon
1 egg white
2 cups panko breadcrumbs, divided
1.5 pounds jumbo lump crab meat
2 Tbs. butter

Yella’ Dip (see recipe)


Mix mayo, yella stuff, green onion, parsley, lemon zest and egg white together in a medium bowl. Add in crab meat and ⅓ cup of the panko bread crumbs and fold into the mayo mixture until combined, being thoughtful to not break up the all the pieces of crab meat. Once combined, cover and refrigerate until ready to cook.

To form the crab cakes, place remaining panko bread crumbs in a cake pan or casserole dish. Form the mixture into small bite-sized balls, roughly 1.5 inches in diameter. Roll each ball in the panko until coated. Once coated, remove and use your hands to flatten two sides of the ball to form a thick patty. Place on a parchment-lined tray and repeat until complete.

Place a large skillet over medium heat. Once warm, add the butter and, working in batches, place a few crab cakes in the pan and cook for a few minutes on each side until golden brown. Place cooked crab cakes on a platter and top with a dollop of Yella Dip and serve.