Stadium Pulled Pork Nachos

Pulled pork, layered on top of tortilla chips, jalapenos, queso fresco, drizzled with Ken’s Cannon Barbecue Sauce, served with sour cream and salsa verde. 

Barbacoa Empanadas

Barbacoa, a Mexican style beef, slowly cooked with seasoning and typically shredded; folded into a biscuit, topped off with cheese, achiote paste and garnished with salsa, guacamole! 

Bahamian Punch Wings

Crispy chicken wings with a sweet and spicy Mango Habanero Sauce with a hint of dark rum and maraschino cherry juice. Garnished with diced mango. 

Steel Town Brisket Pizza

A double dose of Sweet Baby Ray’s Original Barbecue Sauce joins red onion, pickles, brisket and cheese to top this pizza, with irresistibly sweet and smoky flavors. 

Rodeo Burger

A tick juicy burger, layered with crispy bacon, aged white cheddar, fried onion rings and lettuce layered on top of a pretzel bun.

BBQ Bao Slider

A modern Asian twist on a classic dish. Elevate your Pork Sliders with house-made Asian pickles, and Raspberry Wasabi Mustard. 

Sriracha Spare Ribs

St. Louis Ribs glazed with Sweet Baby Ray’s Sriracha Glaze Sauce, topped with chopped cilantro, pan roasted peanuts and sesames seeds. 

Baxter Road BBQ Chicken & Quinoa

Marinated chicken grilled over open flames and basted with a spicy sauce of garlic, shallots, bell peppers and celery. Finished with Citrus Chipotle BBQ sauce and served with quinoa, black beans and a spinach apple salad.

Bourbon BBQ Cheesesteak

Thinly sliced ribeye steak bastard with Sweet Baby Ray’s Kickin’ Bourbon sauce and drizzled with melted cheese. It’s the kind of taste you can only find on a trip to Philly. 

Serrano Hummus & Chips

Creamy chickpea hummus blended with garlic, serrano peppers and spices. Served with crunchy pita chips. 

Pork Fried Jiaozi

Homemade Pork Fried Jiaozi, fried and drizzled with Salsa Roja, and served with a side of fresh Secret Weapon Slaw. 

Naked Cob… Corn off the Cob

Although the corn kernels have been stripped away, the naked Cobb can still provide many layers of flavor. Personally, I’ve always used two easy fail-safe methods to extract every bit of flavor from the cob that can be used in other culinary preparations.

Fire Braised Turkey Sandwich

Warm Fire Braised® Turkey breast, pecan wood smoked shoulder bacon and a medium-boiled egg on herb focaccia with a luxurious maple feta dressing.

Sausage Festival Burger

Ground chuck grilled beef patty topped with cheddar cheese, jalapeno sausage, kalbi marinated bacon, grilled onions, house-made pickles, tomato and lettuce on a toasted sesame seed bun with serrano chili mustard.

Wok Seared Calamari

Seared calamari rings and tentacles, soaked in rice wine, fried in peanut oil with sliced baby corn, scallions, peppers coated in Kogi secret weapon sauce. 

Kogi Dog

A spicy twist on a classic favorite. Homemade sriracha aioli, under a grilled hot dog, topped with napa ponzu slaw and finished with a drizzle of Kogi salsa roja. 

Fried Oyster BLT

Fried oysters on a toasted crostini. Topped with Kogi garlic serrano sauce, bacon, tomato and microgreens. 

Pickle Brine Chicken Sandwich

Pickled Brine Chicken on a brioche bun with tangy citrus slaw, Kogi serrano chili garlic aioli and bread and butter pickles. Served with tater tots with Kogi salsa roja. 

Kalbi Steak Tips

Wok charred sirloin steak tips marinated in Kogi Kalbi Marinade served over jasmine rice with woke charred brussels sprouts, bacon and red onion toss in Kogi Serrano Chili Sauce. 

Baked Gnocchi Mac & Cheese

As the mac & cheese craze marches on, so too must the constant flow of recipe ideas for this steadfast classic of comfort. In this rendition I’ve used gnocchi (potato dumplings) in place of the traditional use of pasta, add blue cheese and onions to the mix and you have crock full of YUM!