RECIPES FROM THE JOHNSTON’S TABLE

Real recipes. Real smoke. Real food built for family, friends, garages, lake lots, backyard smokers, and long nights around the table.

No fluff. No chef talk. Just some of the food we actually cook.

 

BUTTER BOMB CRISPY WINGS

Ingredients

  • 4 lbs chicken wings
  • 2 tbsp Johnston’s Butter Bomb
  • 2 tsp baking powder
  • 2 tsp corn starch
  • 2 tbsp melted butter

Instructions

  1. Pat wings completely dry.
  2. Toss wings with Butter Bomb, baking powder and corn starch
  3. Place on rack uncovered in fridge for 1–4 hours if possible.
  4. Smoke at 225°F for 35–40 minutes.
  5. Increase heat to 400°F.
  6. Cook until skin crisps, about 30–40 more minutes.
  7. Toss lightly in melted butter.
  8. Finish with another light dusting of Butter Bomb before serving.

 

PIT VIPER PULLED PORK

Ingredients

  • 1 pork shoulder (8–10 lbs)
  • Yellow mustard
  • 4 tbsp Johnston’s Pit Viper
  • 1/2 cup apple juice
  • 1/4 cup butter

Instructions

  1. Coat pork shoulder lightly with mustard.
  2. Season heavily with Pit Viper.
  3. Smoke at 250°F until internal temp reaches 165°F.
  4. Place in foil pan with apple juice and butter.
  5. Add a dash of Pit Viper.
  6. Cover tightly and continue cooking until internal temp reaches 203°F.
  7. Rest at least 45 minutes.
  8. Pull pork and lightly season again before serving.

 

CATTLE KING SMASH BURGERS

Ingredients

  • 2 lbs ground chuck
  • 2 tbsp Johnston’s Cattle King
  • 6 brioche buns
  • 6 slices cheddar
  • 1 onion

Instructions

  1. Roll beef into loose balls.
  2. Heat flat top or cast iron skillet very hot.
  3. Smash burgers thin immediately after placing down.
  4. Season generously with Cattle King.
  5. Cook 2–3 minutes per side.
  6. Add onions and cheese.
  7. Serve on toasted buns.

 

RAZORBACK RED RIBS

Ingredients

  • 2 racks pork ribs
  • 3 tbsp Johnston’s Razorback Red
  • 1/4 cup brown sugar
  • apple juice
  • 3 tbsp butter
  • Honey

Instructions

  1. Remove membrane from ribs.
  2. Season heavily with Razorback Red.
  3. Smoke at 250°F for 3 hours.
  4. Wrap ribs with butter, honey, apple juice, and brown sugar.
  5. Cook wrapped for 2 hours.
  6. Unwrap and finish 20–30 minutes to tighten bark.

 

GATOR BITE CAJUN SHRIMP

Ingredients

  • 2 lbs shrimp
  • 3 tbsp butter
  • 2 tsp garlic
  • 2 tbsp Johnston’s Gator Bite
  • Lemon wedges

Instructions

  1. Melt butter in skillet.
  2. Add garlic and shrimp.
  3. Season heavily with Gator Bite.
  4. Cook until shrimp turn pink.
  5. Finish with fresh lemon juice.

 

HENHOUSE HEAT CHICKEN THIGHS

Ingredients

  • 8 chicken thighs
  • 2 tbsp olive oil
  • 3 tbsp Johnston’s Henhouse Heat

Instructions

  1. Pat chicken dry.
  2. Coat lightly with olive oil.
  3. Season heavily with Henhouse Heat.
  4. Smoke or grill at 375°F until internal temp reaches 175°F.
  5. Rest 5 minutes before serving.

 

JOHNSTON’S WING SERIES METHOD

Works with every Wing Series flavor.

Ingredients

  • 4 lbs wings
  • 2 tbsp Wing Series seasoning
  • 2 tsp baking powder
  • 2 tsp corn starch
  • Optional melted butter

Instructions

  1. Dry wings thoroughly.
  2. Toss with seasoning, baking powder. and corn starch
  3. Smoke at 225°F for 30–40 minutes.
  4. Increase temperature to 400°F.
  5. Finish until crispy.
  6. Optional: toss lightly in butter.
  7. Final dusting of seasoning before serving.

 

MORE RECIPES COMING SOON

New recipes are always being tested around Johnston’s BBQ.

Because around here, barbecue was never meant to be complicated.

It was meant to bring people together.