Recipes

How to: Make the Perfect Prime Rib

Doneness: For Rare to Well

Bring roast to room temperature and rub Von Hanson’s Special Spice and Garlic Powder over entire roast.

Set the roast on a rack, fat side up, in a shallow roasting pan and put it into an oven preheated to 350° F.

To time it, calculate 17 minutes of cooking time per 1 pound of meat for a roast that is to be well done on the outside and rare inside, and allowed to stand for 15 minutes out of the oven before carving.  This gives the juices a chance to settle and makes carving easier.

If you are using a meat thermometer, insert it so that the point is in the center of the meat.  For rare meat, the internal temperature should read 125°F.

Remember the roast continues to cook after it is taken out of the oven.

Doneness: Medium Rare all the way through

This method of roasting achieves perfectly rare to medium rare beef, with just the outer surface richly crusted.  This cannot be adapted to a piece of beef smaller than a five-pound roast.

Preheat oven to 500°F for at least 20 minutes.  Then rub the meat all over with Von Hanson’s Special Spice, Garlic Powder, and spread 4 TBSP. of  butter over it.  Lay the meat on a rack in a roasting pan.  Place the beef roast in the oven.  Roast for 5 minutes per pound, then turn off the heat and leave the beef in the oven for 2 hours more.

Do not under any circumstances open the oven door!

When the 2 hours are up, open the oven door, and without removing the pan from the oven, touch the beef with your finger.  If it feels hot, go ahead and serve it.  Because some ovens do not retain their heat as well as others do, you may find the beef on the lukewarm side.  If so, close the oven door and reheat oven, still set at 500°F, and give the beef a further 10 minutes or so.  This will raise the temperature of the beef without affecting its rareness.  Serve the beef on a warmed platter with gravy made with the pan juice.

How to: Cook Flawless Von Hanson’s Chicken

Having trouble nailing the perfectly cooked juicy chicken breast? Let us help:

Choose one of our many marinated chicken breasts so no extra work or seasoning is required

Our chicken breast is a “Jumbo” breast but this is the key to the best chicken you’ve ever had

Grill

  • Preheat your grill to 375 degrees, grill chicken for 10-12 minutes per side
  • Take chicken breast off when it reaches 165 degrees in the thickest part of the breast

Bake

  • Preheat oven to 350 degrees, bake uncovered 22 minutes per side on raised edge cookie sheet
  • Take chicken breast out of oven when it reaches 165 degrees in the thickest part of breast

Smoked Bacon Wrapped Oreos

Blow your guests away with this fun appetizer or dessert

Ingredients:

Von Hanson’s Double Smoked Bacon

Oreos (Double stuffed are even more decadent)

Von Hanson’s KC Rump Rub or Porky Pete’s Seasoning

Cherry wood smoking chips or chunks

Smoking Instructions:

Heat your smoker to 225 degrees

Cut bacon strips in half and allow to come to room temperature

Wrap each Oreo in half strip of bacon

Season with KC Rump Rub or Porky Pete’s Seasoning

Smoke for 45 minutes or when the bacon is done to your liking

Enjoy!

How to: Grill Frozen Patties

We recommend going straight from Freezer to Grill

  • Take the patties out of freezer. Use a sturdy grilling spatula to carefully split them apart.
  • Remove any wax paper separators. Note: thawing for a short time may make splitting easier.
  • Place the frozen patties on the grill and flip every 3 to 5 minutes until the desired internal cooking temperature.
  • Don’t forget the buns!

How to: Brats – From freezer to grill

Forget to thaw your favorite brats? This how to will have your dinner on the table in no time

  • Bring stockpot with either water or make the most delicious brats you’ve ever had with a mixture of 50 % water and 50 % beer of your choice, 2 tablespoons butter and half an onion chopped, to a low boil
  • Run frozen package of brats under lukewarm water until you are able to easily remove plastic wrapper and break brats apart
  • Carefully add brats to boiling stockpot
  • Boil for 10 minutes or internal temp of 155 degrees
  • Brats are fully cooked at this point and only need to be grilled to get flavor and color
  • Be sure to use our freshly baked buns to bring your brats to the next level

How to: Fall off the bone BBQ Ribs

This fool proof recipe produces ribs that are fall of the bone tender every time

Ingredients:

Von Hanson’s Baby Back Ribs.

Figure one half rack per person, more if you want leftovers (you will)

Von Hanon’s Special Spice

Garlic Powder

1 half onion (chopped)  per rack of ribs

Von Hanson’s Original BBQ Sauce

Cooking Instructions:

Preheat oven to 325 degrees

Season ribs liberally with Special Spice and Garlic Powder

Place seasoned ribs and onions in glass casserole pan

Add water until ribs are ½ submerged

Cover and Bake for 3 hours

Carefully drain water and add bbq sauce, cook uncovered for an additional half hour

Serve with plenty of paper towels

As an option:

After ribs have been in oven for 3 hours transfer to grill and add baste ribs with BBQ sauce until smokey crunchy exterior has been achieved.

Must Try in the Air Fryer:

  • Bacon Wrapped Asparagus
  • Stuffed Chicken Breast
  • Bacon Wrapped Jalapeno Poppers
  • Von Hanson’s French Fries
  • Crusted Chicken Breast
  • Smoked Sausages

Let us do the prep work for you:

Chilosh Potato Bake Lasagna Apple Crisp
Shepard’s Pie Mac and Cheese Chicken Alfredo Taco Meat
Roast Beef Au Jus Potatoes Au Gratin Smoked Pulled Pork Scalloped Potatoes
Smoked Pulled Beef Green Bean Casserole Tator Tot Hot Dish Smoked Pulled Chicken
Ham Egg Bake Meatballs Sausage Egg Bake Meatloaf

Crock Pot Beef Tips

  • 1.5 pounds Von Hanson’s Stew Meat/Kabob Meat
  • 1 envelope Lipton Onion Soup mix
  • 1 can Golden Mushroom Soup
  • 1/2 cup Red Wine
  • 1 can mushrooms–drained

Mix everything together in a crock pot and cook “all day” on low. Serve over rice or noodles.

T-Bone Steaks with Parmesan Grilled Vegetables

  • 2 Von Hanson’s T-Bone or Porterhouse Steaks
  • 1/4 cup grated Parmesan Cheese
  • 2 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 2 Red or Yellow Bell Peppers, quartered
  • 1 Large Red Onion
  • 1 Tbsp minced garlic
  • 2 tsp dried basil

1. Combine the garlic and basil and 1 tsp. pepper. Press 4 tsp onto the steaks. Add cheese, oil and vinegar to remaining garlic and basil. Mix well.

2. Place steaks on grill over medium heat. Place vegetables around the steaks. Grill 14 to 16 minutes for medium rare to medium doneness, turning occasionally. Brush vegetables with cheese mixture the last 10 minutes.

3. Season the steaks with Von Hanson’s Special Spice. Serve with the vegetables.

Buffalo Chicken Dip

  • 1 whole Von Hanson’s Buffalo Chicken Breast
  • 1-16 ounce sour cream
  • 1/2 cup Ranch Salad Dressing
  • 1 cup shredded cheese

Cook the chicken in the oven at 350 degrees for 1 hour with a little water in the pan. Drain the water and shred the chicken into small pieces. Mix together the shredded chicken, sour cream, and ranch dressing. Spread the mixture in a shallow baking dish. Bake at 350 for 10 minutes. Remove from the oven and sprinkle the shredded cheese on top. Bake for another 10 minutes.

* Note: for people who like things really hot and spicy, add Von Hanson’s Buffalo Hot Sauce to the chicken/sour cream/ranch mixture.