Mon-Sat: 10AM-6PM (M-W-F: 9-10AM seniors 65+), Sunday: 12PM-6PM
3930 N. Mount Juliet Rd. Mt Juliet, TN 37122

Welcome to our recipe box! Here you will find a list of monthly recipes that we share, so check back each month!

Houston’s Cowboy Beans

2 lb. bag dry pinto beans
1 Bottle (12 oz.) Allegro Original Marinade
1 onion, chopped
1 tbsp. black pepper
1 tbsp. minced garlic
4 tbsp. all purpose seasoning or BBQ rub
1 cup brown sugar
1 lb. chopped beef brisket or pulled pork
1 lb. chopped smoked sausage

Directions: Soak beans overnight, then add ingredients EXCEPT meat and sausage. Cook at a rolling boil, adding water as needed. Add meat and sausage after 3 hours and continue cooking until beans are tender.

And as always – ENJOY!

Houston’s Pork Belly

3+ lbs of skinless pork belly
1 tablespoon salt per pound of pork
1 tablespoon sugar per pound of pork
Black pepper


  1. Season the belly with the salt and sugar. Hit it with a couple turns of freshly ground black pepper. Let it sit overnight, covered, in the fridge.

  2. Pre-heat oven to 450°F degrees, then place the seasoned belly in a roasting pan and into the oven for 30 minutes. Reduce the heat to 275°F and cook for 1-2 hours until tender but not mushy.

  3. Let the belly cool to room temperature, then wrap up tightly in plastic and put it in the fridge until it’s thoroughly chilled (1-2 days).

    Slice it into nice, thick slabs, then either brown in oil or warm it through with a stock or water in a covered pan.

 Serve and as always – ENJOY!