Prickly Pear Paddles

Here in Minnesota, we're a bit removed from the typical landscape the Cactaceae family calls home, but that doesn't mean you can't enjoy an item found in the diets of many Mexican and Mexican-American families: the prickly pear cactus (also known as the nopales cactus)!

Cook time:

Fast! <5 minutes


Red meats - The paddles of the nopales have been described as a slightly more acidic green bean. This dish goes great with a pairing of a grilled steak

Semi-Sweet White Wine: We recommend a local MN favorite, Schram vineyard's 2015 Blossom



Servings: Two

You will need:

  • Two tablespoons olive oil - We love using an infused blood orange oil for this dish
    • In summer months, grilling the paddles is also popular (no oil needed)
  • Four medium nopales paddles
  • One tablespoon honey
  • One teaspoon lemon juice
  • Teaspoon of sea salt
  • Drizzle of Triple Crown's Cayenne BBQ sauce
  • Shape knife
  • One pan
  • Small bowl


  1. If not removed, hold paddles by the stem and with the sharp knife, remove the thorns. Scrape down the plant's stem until you come to the soft part.
  2. Rinse with water to remove extra debris - pat dry
  3. On a stove-top simmer oil on medium low
  4. Add paddles and let cook for two-three minutes
  5. Flip and against let cook for two-three minutes
  6. While cooking, mix the honey, salt, and lemon in a small bowl
  7. After removing paddles from the pan, serve with the honey mix as a sauce on top, or for dipping
  8. Drizzle Triple Crown Cayenne BBQ sauce on top for a little added heat





Delicious Braised BBQ Beef

  • Preparation: 5-7 minutes
  • Cook Time 3.5 hours
  • 10-12 servings:


  1. 1 Two to Three lb chuck roast
    • For 3+ lb roasts feel free to increase quantities of ingredients
  2. 1 large onions
  3. 1 Tablespoon olive oil
  4. 1 28-ounce can whole tomatoes
  5. 1 400g bottle of Triple Crown Original or Cayenne Sauce
  6. Sea-salt and ground black pepper + any other favorite flavors (we love our garlic)
  7. 10-12 sandwich or hamburger buns

Cookware & Utensils Needed

  • One large mixing Pot
  • Slotted or non-slotted mixing spoon
  • Fork & knife

Cooking Instructions

Step 1: Create the cooking sauce In large pot, simmer olive oil on low to medium heat. Add onion and cook for 5-7 minutes or until the onion is lightened. Mix tomatoes and barbecue sauce, into the large pot, crushing the tomatoes as you mix. Turn heat up to medium and allow the sauce to cook for 10 minutes (15 minutes on a lower heat)

Step 2: Cooking the meat: After letting the sauce cook, add the beef roast into the pot; simmer the meat on low for 3 hours, covered. After the 3 hours the meat should be tender and easy to pull apart. Stir / flip occasionally.

Step 3: Pull meat: Remove the meat from the pot. Use a fork and knife to separate the roast into smaller serving. Meat should be tender and easy to separate, if not, replace top and increase cook time.

Step 4: Cut down aqueous state of sauce: With the top still off, increase the heat level to med-high and allow the sauce to boil out some of its water, sauce is ready when thickened to taste

Step 5: Replace meat to sauce: Replace meat into your now thickened sauce. If outside of meet has cooled, replace and place on low until warm/hot

Step 6: Flavor with your choice of salt, pepper or favorite spice

BBQ Tofu

Our friend Amy Leo over at Vegan Affairs created a meat-free BBQ delight! Simply crisp up some tofu and simmer it with onions, garlic, Triple Crown BBQ Sauce, and creamy peanut butter (or crunchy if you're feeling crazy).

Last summer we cooked this up with some ultra-fresh green garlic (see above) from the Kingfield Farmers Market in Minneapolis and served it over quinoa. SO GOOD!

Thanks for the dynamite recipe, Amy!

Full recipe here >>