Getting all cranked up about Halloween?



Thinking of having a Halloween Party? Well our body parts salsa would be a killer addition to your food spread. Think about it. Dix and Titties. Something everyone can sink their teeth into.

Awesomer BBQ Sandwich

Pardon the spelling but this sandwich was awesome. Trump it with a few slices of bacon and amp up the pigginess! We started with a pork shoulder and coated it liberally with our Pulley Bone Dry Glaze. Then after waiting for an hour to let the glaze do it's magic-subjected the shoulder to our weber grill with Kingsford Briquettes and Hickory Chunks. 6 hours later the shoulder was oh so tender. After allowing the shoulder to rest a moment in foil, and after cooling down enough to handle, the meat was pulled off the bone with the greatest of ease. A little chopping later and we're thinking of sammiches!

The wife made some exceptional cole slaw, just peppery enough to blend in with the cabbage, green onion, carrots, cider vinegar, mayo, and garlic. Assembling the BBQ sandwiches takes balance in more than one way. First balancing the flavors that will go into the sandwich, and surely balancing the huge pile of BBQ pork in that always too small bun. First off we glazed the bun with butter and browned it to a golden hue. Second, we placed three strips of bacon on the bottom bun followed by an ample pile of pork. In the other corner we placed a heaping pile of coleslaw on the top bun and gently added a sweet pickled green tomato slice for that wow crunchiness.

Now comes the finishing touches. Liberally adding our Pulley Bone BBQ sauce on top of the meat pile to add Life to all things BBQ. All that was left was the feasting and the ceremonial hosing down of the guests.

Urban Gardening

Ever see TAM jalapenos? These tasty morsels, born in the mad science botany labs of Texas A&M University have been genetically engineered to be more disease resistant and mild in heat profile. Yes Mildred Milktoast you can now have somethings made with TAM jalapenos that have that wonderful jalapeno flavor and it's not hot! Nachos for Norwegians! Spice for Sweeds! We have been growing our TAM jalapenos just outside our worldwide headquarters. We are working on developing new recipes with these mild peppers. We'll keep you posted.

Announcing our first price increase this year.

We are sorry to inform you that our wholesale prices on some of our items are going up in price.

Raw costs keep going up, in fact the cost just of tomato juice has gone up 40% this year. It seems going up in price is an American tradition which we cannot avoid any longer.

Beginning Friday August 21 the new prices will take effect. We are still taking orders until then and booking them at the current price, irrespective of the delivery date. Thank you for supporting us, we appreciate your patronage, and will keep toeing the line on costs to keep our boutique product affordable.

Thinking about Turds.

Before you get all hinkey on us, we're talking today about Jalapeno Turds! Yes the strangely named tasty treat with a happy coating of Bacon! Here is the rundown. Cut fresh jalapenos in half lengthwise and seed and stem. Fill one half with cream cheese, then place on top of that-one cocktail smokie. Now wrap in thick cut hickory smoked pepper bacon, stick with wet toothpick and move on to the next piece until all the turds are ready. Grill on low heat, allowing the bacon to cook to your liking and the pepper to cook inside.
If the fire is too hot, the flames from the bacon drippings will scare away even firefighters. Yes we know because we freaked out the neighbors yesterday! When finished drizzle some of our Oxford Falls Raspberry Chipotle Sauce for that Wow! Have plenty of extra napkins!

The Cloak and Dagger Veil has lifted...Introducing

Bacon Cheeseburger Bloody Mary Mix!

At long last we can proudly introduce our newest taste sensation the Oxford Falls Bacon Cheeseburger Bloody Mary Mix. To answer your first question? Yes it does taste like a real bacon cheeseburger. To answer your second question? Because we can! Imagine a world in which you can have a bacon cheeseburger in liquid form...well that time is right now right here! This special creation is made with of course bacon and beefy goodness, but can you imagine mustard, pickles, onion, hickory overtones as well? All you have to do to put your hands on a bottle is to ask your specialty store to get it for you. We certainly appreciate your help, like we are just as confident you"ll appreciate our newest mix. If you want fries with that...may we suggest potato vodka? But we prefer Hot Monkey Vodka!

A special comment for our friend @DrFausty

We appreciate your interest in our dog and pony show. As promised a little more about our bootleg bloody mary mix. It originated in our bar when we were imprisoned in restaurant life for 13 years. It's made with tomato juice, not tomato paste or powder (eliminating that pasty taste and adding fresh made to the psyche), it has bits of carrot, celery and red and green bell pepper in it. It also features a traditional recipe with lemon and lime juices, horseradish, sea salt, spices, and Lea & Perrins worcestershire sauce. We cook and bottle it hot which becomes the preserving action. Hence it is all natural because of the process. It is a tasty "celeryesque" cocktail and when dressed to resemble Carmen Miranda's hat with pickled string beans, celery stalk, skewered cherry tomatoes or anything you can stab on a stick-it's a brunch spectacle. I hope this helps tease you just a little. I don't mind sending you a bottle-you are the one working today it seems!

As a post script-I noticed your avatar. And here is an image of my Boomer, RIP last year who was my Marmaduke. I miss the loveable mug.