•Jiffy Corn Muffin Mix

•Milk

•Eggs

•Coconut Oil

Named after Ansen Park per special request for cornbread, this is a basic side item that helps bring the meal together. This item is made with coconut oil and milk to help give it a nice rich and moist consistency.

•Ghirardelli Triple Chocolate Brownie Mix

•Milk

•Eggs

•Coconut Oil

Early on in his cooking career, chef Slicen had close friend Kate Richardson and Burke Harman over for dinner to celebrate wonderful Ms. Kate. He got word that brownies was a favorite of hers and got to cooking. The use of coconut oil and milk helped make them extra moist. The couple tablespoons of love was the finishing touch. Just ask Kate and she’ll confirm these are menu approved. 

•Milk

•Sugar

•Butter

•Eggs

•Vanilla Extract

•All-purpose Flour

•Baking Soda

•Chocolate Chips/Reese’s Peanut Butter Cups/M&M’s

A recipe and creation of neighbor Michelle Seda. When hosting their first ever lemonade stand (1st time for Michelle, Justin, and their kids), Michelle cooked up a storm to make these cookies to go along with lemonade as their daughter Charlotte had a huge day of sales. Chef Slicen and chef Rory tried these cookies and instantly got the approval. They were so good that kids were getting them even when their parents asked them not to. If you see these cookies at a popup of ours, they were made by chef Michelle herself.

•Salt

•Black Pepper

•Paprika

•Chili Powder

•Garlic Powder

•Sugar

•Onion Powder

•Cayenne Powder

•Mustard Powder 

•Red Pepper Flaked 

After beginning his cooking endeavors in the fall, it was the spring of 2021 when chef Slicen began smoking up pork butts and briskets. He received some helpful advise from his close friend’s dad Mr. Chris Derocco, as well as some love from long time friend Rory Bateman. Slicen had been going through struggles and his spirit were lifted as chef Rory had bought him a cook book out of nowhere. Some attention was given to the book to help make a barbecue rub for pork butt but besides that, the book was put to the side and forgotten. Two and a half years later, he decided to delve into the book and figure out what the author had to say. Reading “Rodney Scott’s World of BBQ: Every Day Is a Good Day” by Rodney Scott and Louis Eric Elie, chef Slicen began to realize he was dealing with a barbecue legend. What most attracted Slicen to chef Scott wasn’t necessarily the fact that he cooked a whole hog by himself at age eleven (though he found that very cool), but his character and positivity that he could pick up within his words. “Every day is a good day” and “I like spreading the joy and sharing the love, and barbecue is my means of doing it” wrote Scott. This helped direct chef Slicen in his own purpose and mission within his barbecue business and realize the power of perspective in life. Slicen also couldn’t help but laugh reading, “If you’re going to be within ten feet of me, be ready to party. If you have negativity, stay out ten and a half feet. Because I’m going to bring you the joy and the fun and I’m going to bring you the best food that I can cook.” Scott and Elie’s book was very helpful in growing Slicen’s barbecue knowledge and Rodney’s Rub recipe had a strong influence in creating a rub that catered to Slicen's liking, resultin in Rory's Rub

•Distilled white vinegar 

•Sugar

•Lemon

•Ground black pepper

•Cayenne pepper

•Red pepper flakes

As we progressed as a business we knew there was something missing. It was only a matter of time. We needed a sauce that does exactly what Real Fan Dan does at Baltimore Ravens games. He brings the heat! He adds a uniqueness that no one else can quite bring, taking the cheering up a notch. Well, Real Fan Dan Sauce does the same. It brings heat. It adds uniqueness to every bite and takes the flavor up a notch. This sauce is likened to a North Carolina barbecue sauce and goes great on pulled pork sandwiches. R-A-V-E-N-S Ravens!