Andrusko Kitchen

Smoked Buffalo Wings

Wings smoked low for flavor, then finished hot until the skin crisps. Tossed in Frank's buffalo sauce, served with ranch or blue cheese. No frying.

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Queso — Crockpot or Smoked

A hearty sausage queso, two ways: easy in the crockpot, or smoked on the Traeger for deeper flavor. Always disappears fast. Served with tortilla chips.

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Marcus's Garden Salsa

Fresh blender salsa, two ways: a garden summer version with sweet cherry tomatoes (the better one), and a year-round winter version with Romas. Smooth but textured.

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Spicy Pickle Deviled Eggs

Creamy deviled eggs with tang from pickle juice and Dijon, heat from cayenne and hot sauce, and a dusting of smoked paprika. A reliable crowd-pleaser.

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Spicy Smoked Pork Butt

Bone-in pork butt, dry-brined overnight and smoked low over hickory until the bark sets and it pulls clean. A bold ancho-chipotle-cayenne rub brings real heat; finished with cider vinegar.

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Hunan-Style Chicken Stir-Fry

Sliced chicken with broccoli, carrots, and baby corn in a savory, broth-based garlic-ginger sauce sharpened with rice vinegar and chili garlic sauce.

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Cajun-Butter Smoked Turkey

A 12-pound bird dry-brined overnight, smoked low over hickory, then finished hot with Cajun butter for crisp, deeply browned skin.

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Smoked Carnitas

Pork shoulder smoked over hickory, then braised in fresh orange, onion, garlic, and guajillo, and crisped hard in a screaming-hot skillet.

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Campfire Hobo Dinner

A build-your-own foil packet — everyone loads their own mix of sausage, vegetables, and cheese, and it cooks sealed in the coals. A camp classic.

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Vuong's Fresh Spring Rolls

A build-your-own spring roll bar — rice paper, vermicelli, and a spread of proteins, vegetables, herbs, and fruit, with spicy peanut sauce for dipping. A party in a platter.

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Chili

A hearty crockpot chili with four kinds of beans and a fresh-processed jalapeño, onion, garlic, and cilantro base. Gluten-free, and better the next day.

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Smash Burgers

Thin, crispy-edged double smash burgers on a hot griddle — 80/20 chuck smashed paper-thin, cheddar melted between two patties, bacon, toasted buns.

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Steak Bites

Bite-sized tenderloin seared hard and fast on a screaming-hot griddle — quick, tender, and best with a spoonful of chimichurri over the top.

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Chili Cheese Dogs

Grilled hot dogs with a little char, topped with warm spicy chili and a handful of sharp cheddar. Simple, fast, and exactly what you want it to be.

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Spicy Chicken Sandwich

Chicken breasts pounded thin, marinated in a spiced batter, breaded in Parmesan panko, and air-fried until the crust shatters. Cajun heat, no deep fryer.

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Beef & Bean Chalupas

Crisp corn tostadas spread with a thick beef-and-refried-bean layer, baked under melted cheese, then piled with cold, fresh toppings. Everyone builds their own.

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Photo coming soonFajita Bowl

Fajita Bowl

Grilled fajita-seasoned chicken tossed with black and pinto beans, corn, salsa, and cilantro. Scoop it with chips or eat it with a fork — forgiving and fast.

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Spicy Honey Tamari Stir-Fry

Sliced chicken and broccoli in a sweet-hot honey-tamari glaze, finished glossy with garlic, chili, and sesame. Sweeter and stickier than a savory stir-fry.

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Spicy Asian Lettuce Wraps

Ground turkey browned with garlic and ginger, glazed in tamari and sriracha with zucchini, and finished with toasted sesame. Over jasmine rice or in crisp romaine.

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Wild-Caught Keta Salmon

Frozen wild keta fillets straight into the air fryer, plated with garlic mashed potatoes, corn, and peas. A real weeknight dinner on the table in twenty minutes.

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Photo coming soonGarlic-Herb Smoked Salmon

Garlic-Herb Smoked Salmon

Salmon dry-cured with garlic, herbs, and smoked paprika, then smoked low until just set. Silky, lightly smoky, finished with olive oil.

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Chicken Caesar Salad

The house Caesar — crisp romaine, Parmesan, and bacon under your choice of crispy breaded or seasoned grilled chicken. Built to keep the lettuce crisp.

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Family Taco Salad Bar

A build-your-own taco salad spread — seasoned beef or turkey, two kinds of beans, all the toppings, crushed Doritos, and ranch. Everyone builds their own.

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Skillet Pinto Beans

Pinto beans cooked dry in a hot skillet with green onion, garlic, and cumin until the surfaces firm up. Built to sit cleanly on a tortilla.

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Brussels Sprouts in Carbonara-Style Cream

Halved sprouts seared in bacon fat, then simmered into a cream sauce with Parmesan, mozzarella, and garlic. Topped with crisp bacon.

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Garlic Dill Pickles

Crisp garlic-dill refrigerator-crisped, water-bath canned pickles — fresh dill, smashed garlic, mustard seed, and peppercorn in each jar. Best after a month in the pantry.

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Sweet Heat Garlic Pickles

A sweet pickle with a serious backbone — crisp cucumbers and mellow onion packed with garlic and habanero in a bright sweet-tangy brine. Sweet up front, slow heat behind it.

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Photo coming soonSausage & Hash Brown Breakfast Casserole

Sausage & Hash Brown Breakfast Casserole

Frozen hash brown patties layered with sausage and cheddar under a seasoned egg custard, baked until set. A make-ahead crowd breakfast.

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Breakfast Tacos

Crispy roasted potatoes, thick-cut bacon, and sharp cheddar in a warm tortilla. A bit more effort than the usual breakfast taco, and worth it.

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Chimichurri Sauce

Bright, raw herb sauce of parsley, oregano, garlic, and red wine vinegar in olive oil, with a kick of red pepper. Made for grilled and smoked meat.

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Spicy Peanut Sauce

A thick, savory dipping sauce for fresh spring rolls — peanut butter, tamari, and chili-garlic with sesame and a touch of honey. Cooked just to a simmer until it thickens.

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Garden Green Hot Sauce

A bright, mild green hot sauce from garden jalapeños and poblanos, in the spirit of green Cholula. Pours easily over eggs, tacos, and rice.

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Salsa Roja

A smooth red hot sauce from fresh cayennes, roasted red bell, onion, and garlic in a bright white-vinegar base. The fiery red sibling to the green.

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Photo coming soonLois's Apple Pie

Lois's Apple Pie

A family apple pie from a handwritten card — spiced with cinnamon, nutmeg, and cinnamon red hots that melt into the filling. The original card is on the recipe page.

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