A little nugget of awesomeness! Creamy pepper jack cheese and macaroni breaded and fried.

Jacked Mac Bites

Cheddar cheese with a little bit of ghost pepper cheese added for the perfect amount of heat.

Quesadilla

Corkscrew shrimp lightly breaded and fried to a golden brown and caramelized in a sweet and spicy firecracker sauce.

Firecracker Shrimp

Served with choice of jacked mac sauce or beer cheese sauce.

Jumbo Soft Pretzel

Tempt your taste buds with this original carnival treat. Served lightly dusted in powder sugar or cinnamon and sugar. Comes with your choice of strawberry, chocolate, or caramel dipping sauces.

Funnel Cake Fries

Sweet corn battered in a crispy coating and served with your choice of dipping sauce. Try honey!

Sweet Corn Nuggets

Our house chips served with a smoky onion horseradish sauce.

House Chips

Our house fried tortilla chips served with homemade salsa.

Chips and Salsa

Four of our large breaded chicken strips.

Chicken Strips

Onion Rings

Choose from garlic or white cheddar fried cheese curds with your choice of dipping sauce.

Cheddar Nuggets

A basket of our crispy golden seasoned French fries.

French Fries

A huge portion of our hot and yummy sweet potato fries. Served with our housemade creamy cinnamon dipping sauce.

Sweet Potato Waffle Fries

Green beans in a crispy toasted onion breading and served with garlic jalapeno aioli.

Fried Green Beans

Our house – fried tortilla chips, jacked mac sauce, cheddar cheese.

Buffalo Chicken Nachos

Our house – fried tortilla chips topped with jacked mac sauce, shredded cheddar.

PIG OUT NACHOS

Lightly breaded pickle chips served with housemade ancho mustard dipping sauce.

Pickle Chips

BLIND PIG

BOMBAY SAPPHIRE GIN, STRAWBERRY PUREE, LEMON, GINGER BEER

Welcome to Miami

CASA MIGOS REPOSADO TEQUILA, PINEAPPLE, GINGER BEER

Sugar Skull

Glass Case of Emotion

BACARDI RUM, LUXARDO, GRAPEFRUIT JUICE, GINGER BEER

Breakfast of Champions

OLE SMOKEY PEACH WHISKEY, LIME, GINGER BEER

Southern Belle

MALIBU RUM, CRUZAN MANGO, MANGO PUREE, COCONUT SYRUP, LIME, GINGER BEER

Do the Coco Motion

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Cook the Macaroni

In a large mixing bowl, combine the cooked macaroni, shredded pepper jack cheese, softened cream cheese, egg, salt, and black pepper. Mix until well combined.

Mix the Cheese

Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour to allow it to firm up.

Chill the Mixture

In another bowl, combine the bread crumbs, grated Parmesan cheese, garlic powder, and paprika. Mix until evenly distributed.

Mix the Bread Crumb Coating

Once the macaroni mixture is chilled, take small portions (about 1 tablespoon each) and shape them into bite-sized nuggets.

Shape the Mixture

Roll each nugget in the bread crumb mixture, ensuring they are fully coated.

Coat the Nuggets

In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated mac bites to the hot oil in batches, frying for about 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Nuggets

Serve the Jacked Mac Bites hot with your favorite dipping sauce.

Serve

Elbow macaroni

Pepper jack cheese, shredded

Cream cheese, softened

Salt

Black pepper

Bread crumbs

Parmesan cheese, grated

Garlic powder

Paprika

Vegetable oil

In a mixing bowl, combine the shredded cheddar cheese and ghost pepper cheese. Mix well to ensure an even distribution of flavors.

Prepare the cheese mixture

Lay out the flour tortillas flat on a clean surface. If using olive oil or butter, lightly brush one side of each tortilla.

Prepare the tortillas

Place a tortilla on a skillet over medium heat, brushed side down. Sprinkle half of the cheese mixture evenly over the tortilla. Top with a second tortilla, brushed side up.

Assemble the quesadilla

Cook for about 3-4 minutes or until the bottom tortilla is golden brown. Carefully flip the quesadilla using a spatula and cook for an additional 3-4 minutes on the other side until the cheese has melted and the tortilla is golden brown.

Cook the quesadilla

Remove the quesadilla from the skillet and let it cool for a minute. Cut into wedges and serve with sour cream, salsa, and chopped cilantro, if desired.

Cheddar cheese

Ghost pepper cheese

Flour tortillas

Olive oil or butter

Sour cream

Salsa

Chopped cilantro

Thoroughly rinse the corkscrew shrimp under cold running water. Pat them dry with paper towels and set aside.

Clean the Shrimp

In three separate bowls, place the all-purpose flour in the first bowl, whisk the eggs in the second bowl, and place the panko breadcrumbs in the third bowl. Season the flour with salt and black pepper.

Set up Breading Station

Dip each shrimp into the flour, shaking off any excess. Then dip it into the beaten eggs, and finally coat it with panko breadcrumbs. Make sure the shrimp are evenly coated.

Bread the Shrimp

In a large, deep skillet or a frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the breaded shrimp, a few at a time, to the hot oil. Fry them for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.

Fry the Shrimp

In a small saucepan, combine the honey, sriracha sauce, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Stir well to combine.

Combine Ingredients

Place the saucepan over medium heat and bring the sauce to a simmer. Let it cook for about 5 minutes, stirring occasionally, until it thickens slightly.

Heat the Sauce

In a large mixing bowl, add the fried shrimp. Pour the firecracker sauce over the shrimp and toss gently to coat all of the shrimp evenly.

Combine Shrimp with Sauce

Transfer the shrimp to a serving platter and sprinkle with chopped green onions. Serve immediately.

Garnish and Serve

Corkscrew shrimp

All-purpose flour

Eggs

Panko breadcrumbs

Oil for frying

Honey

Sriracha sauce

Soy sauce

Rice vinegar

Garlic, minced

Ginger, grated

Sesame oil

Green onions, chopped

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine the all-purpose flour and salt. Add the yeast mixture and melted butter. Stir until a dough forms.

Mix Dough

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Rise Dough

Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel.

Shape Pretzels

Preheat the oven to 450°F (232°C). In a large pot, bring 8 cups of water and the baking soda to a boil.

Prepare for Baking

Boil each pretzel in the baking soda water for about 30 seconds, then remove and place on a baking sheet lined with parchment paper. Sprinkle with coarse sea salt.

Boil Pretzels

Bake the pretzels for 12-15 minutes or until golden brown. Remove from the oven and let cool slightly before serving.

Bake Pretzels

Boil macaroni according to package instructions, drain, and set aside.

Cook Macaroni

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, stirring until thickened.

Make Cheese Sauce

Stir in cheddar cheese, salt, and black pepper until the cheese is melted and the mixture is smooth. Add the cooked macaroni and mix well.

In a saucepan, combine cheddar cheese, cream cheese, beer, garlic powder, mustard, and salt.

Heat over medium-low heat, stirring constantly until the cheeses are melted and the sauce is smooth. Remove from heat and serve warm.

Heat Sauce

Active dry yeast

Warm water

Sugar

Unsalted butter

Baking soda

Coarse sea salt

Macaroni

Milk

Butter

Flour

Cream cheese

Beer

Mustard

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, beat together the milk, eggs, and vanilla extract until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.

Combine Mixtures

In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C).

Heat Oil

Using a piping bag or a squeeze bottle, pipe the batter into the hot oil in long strips, creating fry shapes.

Fry the Batter

Fry each batch for 2-3 minutes until golden brown, flipping halfway through for even cooking.

Cook Until Golden

Remove the fried funnel cake fries from the oil and place them on a paper towel-lined plate to drain excess oil.

Drain Excess Oil

While still warm, dust the fries with powdered sugar and optional cinnamon if desired.

Dust with Sugar

Serve the funnel cake fries with strawberry, chocolate, and caramel sauces on the side for dipping.

Prepare Dipping Sauces

all-purpose flour

baking powder

granulated sugar

salt

milk

eggs

vanilla extract

vegetable oil

powdered sugar

cinnamon (optional)

strawberry sauce

chocolate sauce

caramel sauce

In a mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and black pepper until well combined.

Combine Dry Ingredients

In a separate bowl, beat the egg and then add the milk. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.

Add Wet Ingredients

Fold the sweet corn into the batter until evenly mixed.

Mix Corn into Batter

In a large pot or deep fryer, heat vegetable oil over medium-high heat to 350°F (175°C).

Using a spoon or small ice cream scoop, drop spoonfuls of the corn batter into the hot oil. Fry in batches, being careful not to overcrowd the pot. Fry for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove the nuggets and place them on a paper towel-lined plate to drain excess oil.