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Pardner Pulled Pork Tenderloin

Crock-Pot Style


  • 2 Pork Tenderloins
  • 1/4 cup Wendel's Spices
  • 1 can Mountain Dew
  • 1 TBSP Minced Garlic from jar​Generously Rub Wendel's Spices on all surfaces of Tenderloins. Place in crock-pot. 
  • Add Mountain Dew and Minced Garlic. 
  • Slow Cook to desired doneness.
  • Turn off heat and pull apart with forks.
  • Remove from crock-pot and serve.​​

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              Barbecue Beef Brisket

  • 1 Large Beef Brisket, trimmed of excess fat
  • 1/4 -1/2 cup Wendel's Spices, generously rubbed onto all sides of the meat
  • 1-2 TBSP Minced Garlic spread over top
  • Place in Cooking Bag and let rest overnight in refrigerator, turning meat over several times while marinating
  • Place FAT SIDE UP in baking pan (leave in cooking bag) and SLOW COOK 225 degrees to desired doneness
  • Remove from cooking bag, shred apart and serve. ​​Needs no additional sauce!

​* The Secret of Low and Slow Cooking

​

The process of low and slow cooking is not an idle claim.  Actual chemical changes in the structure of the food cause it to be far more tender than under traditional higher temperature cooking.


Primitive cooking was primarily the roasting on a spit over an open fire.  When enclosed containers were invented, the boiling of foods became a second method. 


The slow cooking of portions of meat probably first occurred in the ovens designed for baking in Colonial America.


Your grandmother knew to put corned beef or turkey into the oven the night before at a low temperature.  The slow cooking produced a moist and tender product not found by other methods.​

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FOR BEST RESULTS

Scroll Down For Larrupin' Good Recipes

Larrupin' Good Eatin'

*Cuts weighing 2-9 lbs. cook 5-9 hours. 

Cuts weighing 10-20 lbs. cook 10-18 hours  

  1. ​​​Select Your Meat of Choice
  2. Generously Rub ALL SURFACES ​with Wendel's Spices
  3. Place in cooking bag 
  4. ​Let Rest Overnight in Refrigerator
  5. ​SLOW COOK* at 225  degrees to desired doneness!

       Top-Hand Tasty Turkey Bake


  • ​1 Turkey Breast or Fresh WholeTurkey
  • 1/4 - 1/2 cup Wendel's Spices
  • 1 TBSP Minced Garlic from jar
  • Generously Rub Wendel's Spices on all surfaces of the Turkey
  • Place in Cooking Bag
  • Spread of Minced Garlic on top side
  • Let Rest Overnight in refrigerator, turning turkey over several times
  • SLOW COOK in oven at 225  degrees to desired doneness
  • Remove from oven and let rest 10-15 minutes before shredding & serving. 

​Meat so Tender

​and Moist

All you Need is a

Sharp Look

​to Cut it !

Easy Fall-Off-The-Bone

Rustlers Ribs

​No need to leave these ribs to the “pit masters.” Baking ribs in the oven is seriously easy. All you need is time to sit back and relax while the ribs bake Low and Slow. 

​​DIRECTIONS
Heat oven to 250° 


PREPARE RIBS

2 to 2 1/2 pounds baby back pork ribs
If the ribs still have the thin membrane covering the back of the rack, remove it. 

Season both sides of the ribs with a generous amount of Wendel's Spices.


Place the ribs, meat-side up, into a cooking bag and place on large roasting pan or rimmed baking sheet. (Option: cover ribs with foil instead of using a cooking bag.  It may be necessary to cut the ribs in half for them to fit into the pan.

Bake until the meat falls easily from the bones,  3 ½ to 4 1/2 hours. We like to check the ribs after 2 hours to see how they are progressing.

The ribs are done when the meat is cooked through and tender.​