Today's recipe feature, the jackfruit, is the LARGEST tree fruit in the world with some weighing in at over 80lbs. This traditionally Asian fruit, most notably grown in India, Bangladesh, and Thiland, has developed a small taking in Brazil in its move to the Americas.

Total cook time: 30 Minutes


    • 35 ounces of Jackfruit, canned – Organic Forest sell and organic jackfruit: in water
    • ½ - ¾ Cups of Triple Crown Classic BBQ Sauce
    • 1 Avocado - Sliced
    • Pinches of your favorite spices
    • 2 Tbsp Olive Oil


    • Serve alongside a plate of spiced potatoes
    • Add buns for a great BBQ sandwhich
    • Wine Pairing: Chambourcin – Elmaro Vineyard – Trempealeau, WI


    1. Remove Jackfruit from cans – rinse and dry
    2. Cut of core of the fruit if not previously removed
    3. Place jackfruit in bowl while warming oil
    4. Heat large pan on low-med – add the oil and warm
    5. Add jackfruit to the warm oil, and season with your favorite spices // stir jackfruit every 3 minutes to prevent burning
    6. Add Triple Crown BBQ classic sauce while still cooking – heat the dish for two additional minutes
    7. While cooking, slice avocado into strips // these will be added to the top of the sandwhich
    8. Once fully cooked, remove from heat and plate // place avocado slices on top of the jackfruit
    9. Leftover BBQ jackfruit remains good for ~3 days

    Asian Zing Black Garlic Salad: Vegan!

    Yield: 4 smaller servings

    Prep Time: 10 minutes

    Cook Time: 8 minutes

    Total Time: 15 minutes



    • 2-3 tablespoon olive oil
    • 12oz Tofu
    • Sea salt and ground black pepper, to taste
    • 6 cups chopped romaine lettuce
    • 1 Tomato, diced
    • 3/4 cup canned black beans // drained
    • 1/4 cup diced red onion
    • 3/4 cup shredded alternative cheese
    • 1/4 cup Asian Vinaigrette dressing
    • 1/4 cup Triple Crown BBQ sauce - Classic sauce w/ ground garlic until the BG hits shelves!
    • 1/4 cup tortilla strips


    1. Heat olive oil in a medium skillet over medium high heat.
    2. Season tofu with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
    3. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Asian dressing and Triple Crown BBQ sauce on top of the salad and gently toss to combine.
    4. Serve immediately, topped with tortilla strips.

    Hasselback Sweet Potatoes with Butternut Squasage


    Hasselback Potatoes are easy to make, have a beautiful presentation, and are the star of any meal - breakfast, lunch, or dinner. This recipe is versatile, as you can use regular potatoes, or swap out the Butternut Squasage for our Maple Sage or All American Breakfast Sausages. 


    Original Triple Crown BBQ Sauce
    1 log of Butternut Squasage
    2 large sweet potatoes
    Oil of choice, or vegetable broth
    Spices of choice (examples: minced garlic, thyme/rosemary/sage, ground black pepper)

    Set a thicker cutting board on top of another cutting board, then place sweet potatoes on the lower cutting board, butting up to the thicker board. Slice sweet potatoes in thin sections (1/8 - 1/4 inch); the thicker board will stop your knife from cutting all the way through the potatoes.

    Mix spices into the oil, then liberally brush over the top of the potatoes. 

    Bake at 425 for 45 minutes (you may need less time if you made very thin slices).

    During this time, slice sausage* into thin medallions. You may want to cut off a little of the bottom of each medallion to make a flat surface to make placement into the potatoes easier. Set aside.

    Remove potatoes from oven, then use a fork to gently separate the sections (do your best not to break pieces off!). Slide the sausage medallions between the sections of potato and brush with oil. Cover with foil and bake for another 15 minutes until potatoes are cooked through.

    Remove from oven, place in serving dish, and drizzle Triple Crown Sauce on top! Season with top spices.

    Special thank you to The Herbivorous Butcher: we absolutely LOVE what Aubry and Kale are doing here in Minneapolis, we highly recommend that you try them out.

    See their full menu and complete vegan meat offerings here:

    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 >>