SMOKEHOUSE

BEARSBBQ.COM

BEARS SMOKEHOUS

Tortilla chips topped with smoked brisket, cheese, jalapeños, and BBQ sauce.

Brisket Nachos

Classic margarita made with tequila, lime juice, and triple sec.

Margarita

Fresh chicken wings, fried to a crisp and tossed in your choice of sauce.

Wings

BBQ Wings

A special dish inspired by Kansas City flavors.

Homemade peach cobbler with vanilla ice cream.

Peach Cobbler

A flavorful appetizer to kick off your meal.

Grizz

Craft Beer

Sweet Tea

Classic deviled eggs topped with paprika.

Deviled Eggs

Pulled Pork Sandwich

Kansas City Sweet

Crispy fried pickles served with ranch dressing.

Fried Pickles

Mojito

Full rack of our famous BBQ ribs with house-made sauce.

BBQ Ribs

Tender beef brisket smoked to perfection.

Beef Brisket

Tender smoked brisket served with your choice of two sides.

Brisket Platter

Pulled Oyster Mushroom Sandwich

Rich chocolate cake with a creamy frosting.

Chocolate Cake

Pork Rub

A savory sandwich filled with pulled mushrooms.

Pulled Mushroom Sandwich

Preheat your smoker to 225°F (107°C). Season the brisket with your favorite dry rub and place it in the smoker. Smoke for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C). Remove from the smoker and let rest for 30 minutes before slicing.

Prepare the Smoked Brisket

While the brisket is smoking, place the smoked sausage on the grill or in a pan over medium heat. Cook until heated through, about 10-15 minutes, turning occasionally to ensure even cooking.

Cook Smoked Sausage

In a small bowl, mix the BBQ sauce with apple cider vinegar to enhance its tangy flavor. Set aside for serving.

Mix BBQ Sauce

Prepare cornbread according to your favorite recipe or package instructions. Bake until golden brown, about 20-25 minutes. Allow to cool before serving.

Prepare Cornbread

In a large bowl, combine shredded cabbage, carrots, and your choice of dressing. Toss to coat everything evenly. Chill in the refrigerator for at least 30 minutes before serving.

Make Coleslaw

Arrange pickles in a serving dish, ready to serve alongside the smoked meats.

Prepare Pickles

Finely chop the parsley and slice the jalapeños. Set aside for garnish.

Chop Parsley and Slice Jalapeños

On a large platter, arrange slices of smoked brisket and smoked sausage. Drizzle with BBQ sauce and garnish with chopped parsley and jalapeños. Serve with cornbread, coleslaw, and pickles on the side.

Serve the Smokehouse Dish

Smoked brisket

Smoked sausage

BBQ sauce

Apple cider vinegar

Cornbread

Coleslaw

Pickles

Chopped parsley

Sliced jalapeños

In a large bowl, combine apple cider vinegar, brown sugar, olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.

Marinade the Meat

Place the pork shoulder and chicken thighs into the marinade. Ensure they are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Add Pork and Chicken

Preheat your grill to medium heat. If using a charcoal grill, allow the coals to become hot and ashy.

Prepare the Grill

Remove the meat from the marinade and place it on the grill. Cook the pork shoulder for about 4-6 hours, turning occasionally, until the internal temperature reaches 195°F. Cook the chicken thighs for about 30-40 minutes, turning regularly until they reach an internal temperature of 165°F.

Cook the Meat

In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, black pepper, and honey. Stir until well combined and bring to a simmer. Cook for about 15 minutes until thickened.

Make the BBQ Sauce

Once cooked, let the meats rest for about 10-15 minutes. Slice the pork shoulder and serve with chicken thighs. Drizzle with BBQ sauce before serving.

Serve the BBQ

Pork Shoulder

Chicken Thighs

Apple Cider Vinegar

Brown Sugar

Olive Oil

Smoked Paprika

Garlic Powder

Onion Powder

Salt

Black Pepper

Cayenne Pepper

Ketchup

Worcestershire Sauce

Honey

Trim excess fat from the pork shoulder and beef brisket. Cut them into manageable pieces if necessary.

Prepare the Meat

In a bowl, combine paprika, brown sugar, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.

Make the Spice Rub

Generously coat the pork shoulder and beef brisket with the spice rub. Ensure all sides are covered. Let it marinate in the refrigerator for at least 1 hour, preferably overnight.

Apply the Spice Rub

Soak hickory wood chips in water for at least 30 minutes. Preheat the smoker to 225°F (107°C).

Prepare the Smoker

Place the marinated pork shoulder and beef brisket in the smoker. Add soaked hickory wood chips to the smoker box or directly on the coals.

Start Smoking

Smoke the meat for approximately 1.5 hours per pound, or until the internal temperature of the pork reaches 195°F (90°C) and the brisket reaches 203°F (95°C).

Monitor the Temperature

In a saucepan, combine BBQ sauce and apple cider vinegar. Heat over medium heat until warmed through.

Prepare the Sauce

Once the meat has reached the desired temperature, remove it from the smoker. Let it rest for 30 minutes before slicing. Serve with the BBQ sauce on the side.

Serve the Meat

Paprika

Hickory Wood Chips

BBQ Sauce

If you don't have pre-cooked smoked brisket, smoke a brisket according to your preferred method and let it rest before shredding it into bite-sized pieces.

Prepare the Brisket

If using fresh jalapeños, slice them into rings. If using pickled jalapeños, drain them before use.

Prepare the Jalapeños

On a large baking sheet or oven-safe platter, spread out the tortilla chips evenly.

Layer the Chips

Evenly distribute the smoked brisket over the tortilla chips.

Add the Brisket

Drizzle the BBQ sauce over the brisket, ensuring that it gets into the chips.

Add BBQ Sauce

Sprinkle the shredded cheddar and Monterey Jack cheese over the top of the brisket and chips.

Add the Cheese

Evenly scatter the sliced jalapeños over the cheese.

Add Jalapeños

Preheat your oven to 350°F (175°C). Place the assembled nachos in the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.

Bake the Nachos

Once out of the oven, remove the nachos and top with optional sour cream, chopped green onions, and sliced black olives if desired. Serve immediately.

Garnish and Serve

Tortilla chips

Jalapeños

Shredded cheddar cheese

Shredded Monterey Jack cheese

Sour cream

Chopped green onions

Sliced black olives

Start by preparing your glass. Rub a lime wedge around the rim of a chilled margarita glass.

Prepare the Glass

Dip the rim of the glass into a small plate of salt to coat it evenly. Set the glass aside.

Salt the Rim

In a cocktail shaker, combine 2 oz of tequila, 1 oz of lime juice, and 1 oz of triple sec.

Mix the Ingredients

Fill the shaker with ice cubes, covering the liquid.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Using a strainer, pour the margarita mixture into the prepared glass, being careful not to disturb the salted rim.

Strain into Glass

Garnish the drink with a lime wedge on the rim of the glass.

Garnish

Tequila

Lime juice

Triple sec

Lime wedges

Rinse the fresh chicken wings under cold water and pat them dry with paper towels.

Clean the Chicken Wings

In a large bowl, combine the salt, black pepper, garlic powder, and baking powder. Add the chicken wings and toss until they are evenly coated with the seasoning.

Season the Wings

In a large pot or deep fryer, heat the vegetable oil to 375°F (190°C). Make sure there is enough oil to fully submerge the wings.

Heat the Oil

Carefully add the seasoned chicken wings to the hot oil in batches. Fry them for about 10-12 minutes, or until they are golden brown and crispy.

Fry the Wings

Using a slotted spoon, remove the wings from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Drain the Wings

In a large bowl, toss the fried chicken wings with your choice of sauce until they are thoroughly coated. You can choose from Buffalo, BBQ, Honey Mustard, or Garlic Parmesan.

Toss in Sauce

Fresh chicken wings

Black pepper

Garlic powder

Baking powder

Vegetable oil

Buffalo sauce

Honey mustard sauce

Garlic Parmesan sauce

Preheat your oven to 400°F (200°C) to ensure a crispy finish.

Preheat the Oven

In a large bowl, toss the chicken wings with olive oil, salt, black pepper, garlic powder, and paprika until they are evenly coated.

Prepare the Wings

Place the seasoned wings in a single layer on a baking sheet lined with parchment paper for easy cleanup.

Arrange on Baking Sheet

Bake the wings in the preheated oven for 40-45 minutes, flipping halfway through, until they are golden brown and crispy.

Bake the Wings

In a saucepan, combine the BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, and smoked paprika. Heat over medium heat until warmed through, stirring occasionally.

Mix the Sauce

Once the wings are cooked, remove them from the oven and place them in a large bowl. Pour the warm BBQ sauce over the wings and toss until they are fully coated.

Serve the BBQ wings hot with your favorite dipping sauce or sides.

Serve Hot

chicken wings

olive oil

salt

black pepper

garlic powder

paprika

honey

apple cider vinegar

Worcestershire sauce

smoked paprika

Pat the pork chops dry with paper towels and season both sides with salt, black pepper, garlic powder, and onion powder.

Prepare the Pork Chops

Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned pork chops and sear for about 4-5 minutes on each side until they develop a nice golden-brown crust.

Sear the Pork Chops

Reduce the heat to medium-low and pour the Kansas City BBQ sauce over the chops. Cover the skillet and let them cook for an additional 10-15 minutes, basting occasionally with the sauce, until they reach an internal temperature of 145°F (63°C).

While the pork chops are cooking, bring a large pot of salted water to a boil. Add the corn on the cob and cook for 5-7 minutes until tender. Remove and let drain.

Cook the Corn on the Cob

Spread butter over the hot corn on the cob and sprinkle with chopped fresh parsley for garnish.

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