Doc’s Hickory Burger

Ground Beef
Doc’s Bar-B-Q Sauce
Your favorite cheese slices
Doc’s Gourmet Bar-B-Q Seasoning
Bacon Slices fried crisp

Shape the beef into patties and season generously with seasoning. Grill to taste. Just before removing from grill, place cheese slices on burgers and allow to melt. Serve on toasted buns with Doc’s Bar-B-Q Sauce and bacon slices.
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Barbecue Salsa

For a twist to an old favorite, try serving tortilla chips with this:
2 parts of your favorite salsa
1 part Doc’s Bar-B-Q Sauce
Your favorite tortilla chips
Combine the Doc’s Bar-B-Q Sauce and the salsa in a medium bowl. When blended, serve with the Tortilla Chips. Enjoy.
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Smoked Pork Tenderloin

1 medium to large pork tenderloin
Doc’s Bar-B-Q Sauce
Doc’s Rib Rub
Liberally coat meat with the Doc’s Rib Rub. Refrigerate 2 to 3 hours or overnight. Smoke in smoker at 225 degrees 2 ½ hours. During the last 30 minutes, baste with sauce. Enjoy.
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Cimarron Doc’s Award Winning Chili

2 lbs. ground beef or chili grind
1 small onion, chopped
1- 8 oz. can tomato sauce
1- 15 oz. can beef broth
1- 2.5 oz. container Doc’s Chili Seasoning
1- 15 oz. can pinto beans or red beans (optional)
Brown meat and onion. Add tomato sauce, beef broth, 1-cup water and contents of container of Doc’s Chili Seasoning. Bring to boil and then simmer for 1 ½ to 2 hours or until meat is tender. To thicken add ¼ cup of flour (preferably masa flour). Add beans if desired.