It's too hot to not have a big 'ol bowl of Ice Cream in your hand!
What's better than an Homemade Ice Cream makin' contest??
July 13, 2019 10-1 at Bear Creek Smokehouse General Store located at 10857 SH 154, Marshall, TX 75670!
Open to the public! Come out and buy some lunch and get some free ice cream for dessert!! No ticket needed if attending.
We are having our first ever Ice Cream Social & Contest!
We want to invite you out to our neck of the woods to make your best homemade ice cream! There is no fee to enter but we ask that if you plan to enter your ice cream in the contest, shoot us an e-mail so we can know how many participants (and how much electricity) we need!
All Ages Welcome to enter the contest!
Weather permitted, we will have a bounce house and a foam bubble
Show us your best flavors and you can take home the bacon!!
-The judges will choose their favorite ice cream overall. Winner will get a six month supply of Bear Creek Bacon.
Most Unique Flavor
-Judge's pick the ice cream that that tastes the best using the most unique ingredient! (Examples: Lavender, BACON....) Winner will get a $50 Bear Creek Gift card and a bottle of San Saba Ice Cream Topping
ALL AGES WELCOME TO ENTER!!
Rules: Read More
Ice cream must be made at Bear Creek General Store
The decisions of the independent judges will be final.
Bear Creek will provide tasting cups, spoons, plenty of electrical outlets, and extra ice as needed for contestants.
Hand crankers are appreciated!!
Event may be rescheduled due to weather.
We hope that you can come out to our new store and join us for lunch one day! We have lunch daily in the store from 11-1. On Wednesdays and Saturdays, we have a full meal. The month's menu is below! You can call ahead to get a to go order at 903.702.7946. Read More
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:
4 chicken breasts, cut into bite-size cubes
12 slices bacon (We use Bear Creek Smokehouse Bacon), cut into thirds
Salt and pepper
Chili powder, if desired
2/3 cup brown sugar
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! Read More
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 Bear Creek Smokehouse BBQ 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. Read More
Stir in remaining ingredients and smoke for 2 hours at 225' or simmer on the stovetop for an hour.
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.
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Recipe Demo Video Read More
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!!!
:: 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:
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! Read More
WATCH: Robbie on KLTV- Jalapeno Peach Cobbler
Jalapeno Peach Cobbler Recipe
- 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.
- 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. Read More
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
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 Read More
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)
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. Read More
Makes about 2 1/2 quarts