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Assmann’s Smoked Thunder Thighs

Marinade chicken in Spicy Italian Dressing for 4 hours or more.

After you have marinated the chicken do not rinse or wipe off dressing but do pat off any excessive amount. Season Chicken with Assmann’s Chicken Fanny Rub on both front and back, then lift the skin and apply it to the meat. Cook chicken on the smoker using indirect heat.

Smoke chicken - skin side up at 275-300 degrees using a mixture of charcoal, hickory wood and apple wood or hickory and cherry wood. Smoke chicken with wood and charcoal for 1½ hour’s then use only charcoal for the remainder of the cook. After chicken has been on the smoker for the first hour with a spray bottle spray apple juice on skin side then turn over and spray back side. Spray again at two hours. At 2 ½ hours glaze both sides with Assmann’s BBQ Sauce or a favorite sauce of your own. Continue to cook for 15-45 minutes – remove from heat when chicken has reached an internal temperature of 165 degrees. If you prefer you can place chicken over coals to crisp up skin prior to glazing.

Assmann’s Buffalo Butts & Wings – baked or fried

Mix 3 parts flour to 1 part Assmann’s Chicken Fanny Rub or Assmann’s Barbeque Hinee Rub. Place rub mixture in Ziploc bag – coat chicken wings and thighs.

Baked Wings & Butts

Place chicken on greased cookie sheet and bake at 350 degrees for about 50-60 min or until wings & butts  are at the desired crispness and juices run clear. Coat chicken with Texas Pete BBQ Wing Sauce. Serve with blue cheese salad dressing and celery sticks.

Fried Wings & Butts

Fry chicken at 375degrees aprox. 10-15 min. - until golden brown and juices run clear. Remove and drain on paper towels. Coat the chicken with Texas Pete BBQ Wing Sauce. Serve with Blue Cheese Salad Dressing and celery sticks.

Assmann’s Risotto w/ Chicken & Mushrooms

8oz Arborio rice or medium grain rice         2 minced shallots

1 - 2 lbs skinless. Boneless chicken breast      Assmann’s Chicken Fanny Rub

½ diced white onion                                      Salt & Pepper

2 cans chicken broth                                      1 Tbl Chopped Garlic

½ cup dry white wine                                     ½ cup heavy cream

4 Tbl sweet butter                                          olive oil

2 lbs a mix of button, Shitake and Portobello Mushrooms

4 slices Muenster cheese or ¼ cup Parmesan cheese

In a large saucepan sweat one minced shallot over medium heat in 2 Tbl butter. Add rice and toast it until it begins to get dry and about to stick to pan. Add 1/2 cup of chicken broth. Stir constantly. When chicken broth has been absorbed add additional 1/2cup of chicken broth. Stir constantly. Continue until both cans of chicken broth are absorbed. Salt and pepper to taste. Remove from heat.  After cooling place in oven ready casserole dish. In a pan, sauté' sliced mushrooms over medium heat. Add garlic, wine and remaining minced shallot. When mushrooms are cooked and are tender, add 2 Tbl butter and ½ cup heavy cream. Bring to a boil. After cooling, pour and smooth over rice. Next season chicken lightly with some of Assmann's Chicken Fanny Rub approximately ½ hour prior to cooking. Grill on medium heat for approximately 10 minutes per side. After grilling, lay out evenly over top of rice and mushrooms. Place layer of Muenster Cheese or Parmesan Cheese on top and bake in oven at 325-degree. Cook until cheese is melted and Risotto and chicken are thoroughly cooked.  Salt and pepper to taste.

Assmann’s Oven Roasted Asparagus

Coat asparagus with olive oil and season with Assmann’s Beef Rump Rub. Place in a single layer on a cookie sheet and place in a pre heated oven and bake at 400degree until asparagus is to your desired doneness from tender to crunchy. Cooking time will be for about 12 - 20 min. Remove from oven and serve.

Assmann’s Sausage and Chicken Gumbo

1 lbs Smoked Polish Sausage                1 ½ lbs skinless, boneless chicken breast

1 bay leaf                                                1½ cup’s Vidalia onions

6 cups chicken broth                               1 Bell Peppers 

3 stalks diced celery                                1 tsp Cayenne Pepper

2 cups sliced Okra                                   ½ cup chopped green onions

½ cup flour                                              2 tbs parsley

1 Tbl File’ powder                                   Assmann’s Beef Rump Rub

½ cup uncooked long grain white Rice   ½ cup Vegetable oil

 1 tsp Pepper                                           1 can (15 oz) Del Monte diced 

                                                               Tomatoes w/garlic, basil and oregano un-drained

Season chicken breast with Assmann’s Beef Rump Rub to taste and brown in 2tbl vegetable oil in a Dutch Oven. When brown remove and set aside. Brown sliced sausage and set aside with chicken. When cool, dice chicken. To skillet, add vegetable oil and chopped celery and bell peppers and chopped Vidalia onions stir until tender and remove vegetables from pan. To skillet add flour to oil cook over medium heat stirring constantly for about 20 minutes till it produces a dark roux. Add chicken broth, stir and bring to a boil. Add vegetables, Okra, tomatoes, Rice, bay leaf and cayenne pepper and 1 tsp Assmann’s Rump Rub bring to a boil. Stir in sliced sausage & chicken, chopped green onions, parsley and File’ Powder, When it begins to boil reduce heat to low, cover and cook for 20 minutes. Remove bay leaf. Add salt & pepper to taste.

Assmann’s Shrimp & Steak with Seasoned Rice and Vegetables

Cook rice with chicken broth in place of water, follow instructions on rice bag. Add chopped green peppers and onions to rice and season to taste with Assmann's Barbeque Hinee Rub cook till done; you may need to add more chicken broth. 

Cut Rib Eye Steaks into 1-inch cubes and season with Assmann’s Beef Rump Rub and place on skewers.

Place shrimp on skewers and baste with melted butter and season with Assmann’s Hinee Rub.

Place large pieces of green peppers and onions on skewers: baste with butter and season with Assmann’s

BBQ Hinee Rub. Place steak, shrimp, onions and green peppers skewers on grill cook each until done. Each ingredient has a different cooking time, start the rice first, and then the vegetables on skewer's followed by the steak and then the shrimp. Serve steak, shrimp and vegetables over rice.

Assmann’s Pan Fried Steak & Sauteed mushrooms in Whiskey Sauce

Season steak with Assmann's Beef Rump Rub to taste and pan sear in a greased fry pan on both sides. Once seared put 4 tablespoons of both butter and Worcestershire sauce and 1/2 cup of whiskey in fry pan, Cook to desired doneness and remove steak from pan.  Add sliced mushrooms, bring to boil and cook till tender and serve over steaks. Serve with Garlic Cheese Toast and a bakes potato with sour cream and butter.

Assmann’s Baked Fish

Season fish liberally, with Assmann's Chicken Fanny Rub. Place on greased cookie sheet and place in oven at 375 degree for 30-45 min until fish is fully cooked flakey. Serve with a lemon wedge and tartar sauce.

Art's Fast and Easy Baked Fish

Take steak of your favorite fish (salmon is great).  Place fish, skin down, on a piece of aluminum foil.  Put thin layer of margin, butter, or use low cal spray on the non skin side and liberally sprinkle with Assmann’s Fanny Rub and also sprinkle with some brown sugar and two tablespoons of your favorite bourbon before cooking..  Place aluminum foil with the fish on it on an oven safe plate.  Bake at 375 degrees F for 30-45 min until fish is cooked.

Assmann's Beef Stew

In large crock pot add 2 packs of brown gravy mix, 2 cans beef broth, 1 can diced tomatoes, 2 - 1lbs packs of frozen mixed vegetables, 1pack of 1lbs frozen stew vegetables and season to taste with Assmann's Beef Rump Rub. Season beef stew meat liberally with Assmann's Beef Rump Rub and brown in skillet. Add to crock pot cook till meat is tender.

Assmann’s Potato Chip and Vegetable Dip

Mix a carton of sour cream with Assmann’s Fanny Rub to taste. Serve with Potato chips or raw carrots, broccoli, mushrooms, celery etc.

Renee's Pin Wheel Sandwiches

Mix 1 pack of cream cheese with 2 tablespoons mayo, 2 tablespoons Assmann's Barbeque Hinee Rub, 1 cup chopped green onions. Spread on flour tortilla add slices of deli meat, avocado, hard-boiled eggs, spinach, etc what ever you like on a sandwich. Roll up like burrito serve whole or cut into 1-inch slices.

Assmann’s BBQ Potato Chips

Deep fat fry thin slices of potato remove from oil when brown and season with Assmann's Barbeque Hinee Rub and eat. For a kicked up flavor use Assmann's Chicken Fanny Rub.

Assmann's BBQ Pork Ribs

 Remove membrane from ribs. Season pork ribs liberally on both sides with Assmann's Barbeque Hinee Rub. Seal ribs in zip lock bag  and place in the refrigerator for at least 4 hours or as long as over night. Smoke using indirect heat, at 210-250 degrees for 4-6 hours. I like to use charcoal for heat and hickory and cherry wood for smoke flavor. I use the 3hrs(onsmoker) -2hrs (in foil on smoker)-1hr(out off oil on smoker) process these times are not set in stone. Place ribs on smoker bone side up for the first three hours. After the first 3 hours wrap in 2 layers of foil bone side up add a mixture of brown sugar and honey and apple juice and place back on smoker. After the IST hour in foil begin to check for doneness with a toothpick. If the toothpick goes in easy they may be done. If so remove from foil and place back on smoker to let them tighten up a little and to add a little finishing glaze at the end.  This time will also be a judgment call looking at about 20min up to 1 hour. Place ribs back on smoker bone side down.  Keep a very close eye on them close at this time they are suitable to eat don’t let them burn after all your hard work

Assmann's Grilled Steak and Potatoes

Select your favorite cut of steak. Season liberally with Assmann's Beef Rump Rub and grill until done. You may wish to top with garlic butter or serve with sautéed mushrooms. Dice 2 -3 potatoes and place in aluminum foil. Season with Assmann's Beef Rump Rub and add ¼ stick butter. Seal aluminum foil and place on grill - remove from heat when tender.

Assmann’s ”Party Your Assmann’s Off!”  Party Mix

Heat oven to 250 degrees. In a large roasting pan (15x10x2).

1Stick melted Butter, add 3 TBL Worcestershire sauce. Stir in 2TBL Assmann's Beef Rump Rub. Gradually stir in 2-cups mixed nuts, 1-cup pretzels, 1-cup garlic bagel chips - broken, 2 cups each Corn, Rice and Wheat Chex. 1 cup Cheese Nips. Stir until evenly coated. You can also add bugles or any other snack food to suit your taste.

Bake in oven for 1hour, stirring every 15 minutes. Remove from oven and place on paper towel to cool. Store in airtight container. For a sweeter mix use Assmann's Barbeque Hinee Rub instead. For a slightly kicked up taste use Assmann's Chicken Fanny Rub.

For a Sweet and salty taste add 1 -cup raisin’s and M&M’s after mix has cooled off,Craisin's (dried cranberries) are also good.

Assmann's Butt /Boston or Picnic

Inject Pork Butt with injection sauce - recipe below.

Pork Butt Injection recipe; Heat until blended and refrigerate before using. Recipe makes 3 cups. Mix in saucepan. 1-Cup Pineapple Juice. 1-Cup Apple Juice. 2-Tbl Worcestershire Sauce. 2 TBLS Soy Sauce, ½-tsp Cayenne Pepper, ½ -Cup Brown Sugar ¼-Cup Salt, 1-Tbl Dry Mustard, 1-Tbl Garlic Powder, 2-Tbl Black Pepper, 1-Tbl Onion Powder.

Crock-Pot; If you intend to use a crock-pot. - Inject and apply as above place in crock-pot and add the above mixture minus the salt and add liquid smoke - 2 tbl or more depending on your taste.  Make enough to cover bottom with about 1 inch deep. Do not let crock run dry. If more liquid is needed just add more apple juice.

Assmann’s Butter Milk Soaked Pork Chops

Soak thick cut pork chops in buttermilk over night. The next day pour off buttermilk and cover again with fresh buttermilk and soak overnight. Next day remove chops from buttermilk and pat dry. Season with Assmann's Beef Rump Rub and grill till done. Serve with applesauce and German Potatoes Salad.

Renee's Shrimp Dip

2 lbs peeled shrimp, 8 oz cream cheese, 1-cup mayo, 1 can tomato soup, 1 cup chopped

Green onions, 2 Tbl lemon juice, 3 Tbl Worcestershire sauce, 1 Tbl Assmann's Barbeque Hinee Rub, 2 packs Knox unflavored gelatin, 1/2-cup water. Place water, shrimp, lemon juice, Hinee Rub in pot and cook. Remove shrimp. Keep water for later. Mix cream cheese, mayo, Worcestershire sauce, soup and onions. Add 3/4 of the reserved water to

Dissolve Knox gelatin (add more as needed). Add shrimp and cheese, mix and place in Jell-O mold and refrigerate. Serve with crackers.

Assmann's -The Best Venison Steak

Season venison steaks liberally overnight with Assmann's Barbeque Hinee Rub. Place on smoker 210-225 degrees smoke from 2 - 4 hours until done.

With an internal temperature of 145 degrees for med rare, 160 degree for medium, 170 degrees for well done. For a different taste try Assmann's Beef Rump Rub.

Assmann's Smoked Beef Brisket

Select a well-marbled Beef Brisket that has not been trimmed. Select a brisket that is about 8-10 lbs. looking at the brisket you will see that there is a fat side and meat side. On the meat of the brisket trim off all fat. On the fat side of the brisket the fat may be 2 inches thick. Trim off this fat until it is about 1/4" thick. When you look at the brisket from the edges you will see that there is a fat layer between two muscle groups. Trim away some of this fat about 2 inches on both sides. Use an injector and inject brisket with sauce mixture. See Below. To season your brisket paint on a layer of mustard then liberally coat the mustard with Assmann's Barbeque Hinee Rub. Seal brisket in plastic wrap and place in the refrigerator for at least one hour over night is better. Remove from the refrigerator and allow it to warm up to room temperature. Place brisket on smoker, fat side up. Smoke brisket using indirect heat between 210-225 degrees. Cooking time is 1 1/2 - 2 hours per lbs. do not baste brisket until the meat has formed a crust. This will take about 2 hours.  Early basting will just wash spices off of the brisket. I prefer using a spray bottle filled with apple juice - this is just to help keep the meat moist. But remember every time that you open the smoker you need to add 15 more minutes to the cooking time. After about 6 hours pull the brisket and wrap in two layers of aluminum foil and place it back on smoker. To help remain moist add a little apple juice with the brisket when wrapped. Your beef brisket should be done when the Internal temperature is between 195 - 205 degrees. When done pull brisket from the smoker. You should let the meat rest for a min of 30 minutes. Slice the brisket across the grain of the meat. Beef brisket is great served with horseradish sauce or with any of Assmann’s BBQ Sauces.  

Brisket injection recipe;

1 cup beef stock, 1/2 cup cider vinegar, 1/4 cup Worcestershire sauce, 1/2 cup yellow mustard, 1/2 cup oil, 1tbl garlic powder, 1tbl onion powder, 1tbl black pepper, 1/2 tsp cayenne pepper, 2tbl liquid smoke. Combine ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Let cool and inject into brisket.

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