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The Scoop

The Scoop

Bear Creek

  • Spicy Chicken & Bacon Bites!

    Hunter Shoults, 5th generation of Bear Creek Smokehouse, hops in the kitchen with his wife, Stacia, to demonstrate a recipe straight out of our family cookbook, Bear Bottom Bliss.

    The recipe is below:
    Ingredients
    4 chicken breasts, cut into bite-size cubes
    12 slices bacon (We use Bear Creek Smokehouse Bacon), cut into thirds
    Salt and pepper
    Garlic powder
    Chili powder, if desired
    2/3 cup brown sugar
    Toothpicks

    Directions
    Preheat oven to 350°F. Spray a cookie sheet with non-stick spray. Set aside.
    Season the chicken pieces with salt, pepper, garlic powder and chili powder (if using).
    Wrap each piece of chicken with a strip of bacon and secure bacon with toothpick. Place the brown sugar on a plate then roll each chicken piece in the brown sugar. Place the chicken pieces on the greased cookie sheet.
    Bake 30-40 minutes or until the chicken is cooked through and the bacon is brown and crispy.

    Grab a copy of our cookbook by clicking THIS LINK where you can find this recipe and 100's more like it!

    To catch Robbie and Hunter cooking this recipe on The Rachael Ray Show, follow THIS LINK!

  • Poblano Bacon Beans Recipe

    Robbie and Tracy Shoults hopped in the kitchen to whip up pot of this Poblano Bacon Beans!
    These beans are super easy to make and the recipe is extremely versatile.

    To see the video:

    The recipe is:
    1 can of black beans (drained if smoking, not drained if using in crock pot)
    1 can of pinto beans
    1 can of white beans
    6 slices of Bear Creek Smokehouse bacon, diced
    4 links of Bear Creek Smokehouse Jalapeno Sausage, diced
    1 medium onion, diced
    1 poblano peppers, diced
    1/4c brown sugar
    1/4c molasses
    1/4c Bear Creek Smokehouse BBQ Sauce
    1/4c Ketchup
    Worchestire Sauce
    1 TBS dijon mustard
    2 TBS apple cider vinegar
    salt and pepper to taste

    Render bacon, add onion and poblano and cook until onions start becoming translucent.
    Stir in remaining ingredients and smoke for 2 hours at 225' or simmer on the stovetop for an hour.

  • Summer Cookout w/ Bear Creek Products

  • Decorated Corn Recipe

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    Decorated Corn

    2 Tablespoons butter, melted
    8 ounces cream cheese, softened
    2 cans drained whole kernel corn
    4 ounces chopped green chilies
    1/4 cup milk
    1/4 teaspoon salt
    1/2 teaspoon garlic salt
    pepper, to taste

    Preheat oven to 350 degrees. Spray a 9"x9" baking dish with non-stick spray.
    In a large bowl, mix cream cheese and milk until well-blended. Add butter, and stir until combined.
    Add remaining ingredients, and stir until well blended. Pour into prepared baking dish. Bake for 25-30 minutes or until well heated throughout.

    Copyright 2016 KLTV. All rights reserved.

    Recipe Demo Video

  • Warming Instructions

    If you opened up your package and there wasn't an instructional card within, we apologize! Sometimes the boxes make it out of our facility without an instruction card. Please refer to the guide below on how to warm up your Turkey or other Smoked Meat....ENJOY!!!

    Where's My Dry Ice? 15032680_1270388923032176_427764484891530800_n

  • Salt Pork

    :: SALT PORK ::

    We have noticed that many of our lovely customers have searched our website for our Salt Pork! As you can see, we do not offer this product on our website.

    There are several grocery store chains that carry the Salt Pork and these include but are not limited to:
    Brookshire's
    Publix
    Wal-Mart
    Super-1 Foods
    Ingles
    HEB
    Kroger's

    We hope you find what you are looking for! If your local grocery store does not carry this product, request it at the Meat Market. We would love to be in your neighborhood.

    Please feel free to share your favorite recipes that include our Salt Pork!

  • Jalapeno Peach Cobbler Recipe

    WATCH: Robbie on KLTV- Jalapeno Peach Cobbler

    JalPeachCobbler

    Jalapeno Peach Cobbler Recipe

    Filling

    • 6 peaches
    • 1/2 cup water
    • 3 cups sugar
    • 1 1/2 sticks of butter
    • 1 seeded, sliced jalapenos
    • 3 tbs of cold water

    Cut peaches and add to pan along with water, sugar, butter and jalapeno.

    Cook over medium-low heat for about 20 minutes.

    Crust

    • 1 1/3 cup flour
    • 1/2 tsp salt
    • 1/2 cup and a tbs of Crisco
    • 3 tbs cold water

    Mix thoroughly and flatten with hands or rolling pin.

    Add the peaches to various-sized skillets and top with the crust. Add several slices of butter on top and bake at 450 degrees for 30 minutes. After removing from the oven, sprinkle a small amount of sugar and cinnamon on top.

  • Where Family Is Business, And Business Is Family.

    We LOVE Our Bear Creek Family!

    familyphoto

  • Cowboy Beans

    Cowboy BeansHey guys!

    You have got to check out this recipe for Cowboy Beans...perfect for Summer camping!

    Campfire cowboy beans

    1/2 pound diced Bear Creek bacon

    One yellow bell pepper, chopped

    One purple onion, chopped

    Two jalapeño peppers, seeded and chopped

    Three cloves of fresh garlic, minced

    3-15 ounce cans of pinto beans

    One medium tomato, chopped

    One can of chicken broth, or your favorite beer

    2 tablespoons of Guajillo chili powder

    1 teaspoon of cumin

    Pinch of salt

    Directions:

    In a large skillet, cook bacon then add Bell pepper, onion, jalapeño pepper, and minced garlic, and stir over medium heat for five minutes

    Add pinto beans, tomatoes, chicken broth or beer, and spices. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.

    To watch the video, click below!

    http://www.kltv.com/clip/12435209/campfire-cowboy-beans-by-bear-creek-smokehouse

  • Bear Creek Gumbo

    GumboN

    one whole chicken, cut up
    4 TBS flour
    4 TBS oil
    1 cup chopped onion
    one 16 ounce can tomatoes
    4 cups fresh or frozen okra
    Real Texas gumbo seasoning mix (or whatever brand you find in your grocery store)

    Method:
    Boil cut up chicken in 1 qt of water until tender.
    Remove chicken, debone and cut into pieces; reserve stock.

    In a large kettle, brown 4 TBS each of flour and oil to make a roux.

    Slowly stir stock into roux, then add 1 package Gumbo mix, 1 cup chopped onion, one 16oz can tomatoes and 4 cups fresh or frozen okra.

    Add deboned chicken and let simmer one hour; stir occasionally.
    Makes about 2 1/2 quarts

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