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One Mill Many Spices - Only FinaMill uses Patented interchangeable, dedicated spice pods for each spice, offering defense against the cross-contamination of flavor. Swap and grind different spices with just one hand. No other spice grinder can do that. FinaMill is a great tool for cooking and it looks great on a dining table, it is also a perfect gift for any occasion.

This package comes with 1 mill, 1 Pro Plus pod, and 1 Peppercorn Pod

Ingredients

• 2 pounds ground beef, chilled (or your favorite ground meat)

• 1 1/2 cups bread crumbs

• 2 eggs, slightly beaten

• 1 jar Stonewall Kitchen Mom's Meatloaf Starter

Directions

1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan

2. In a large bowl combine the ground meat, bread crumbs, egg and 3/4 of the jar of Mom’s Meatloaf Starter. Mix well with your hands or a wooden spoon.

3. Place mixture in prepared loaf pan. Spread the remaining Mom’s Meatloaf Sauce over the top. Bake for 45-55 minutes or until a thermometer inserted into the center of the meatloaf has a temperature of 165°F. Allow meatloaf to rest 10 minutes. Cut into slices and serve.

Purchase Mom’s Meatloaf Starter here

Ingredients:

1 bottle Stonewall Kitchen Pulled Pork Simmering Sauce (Purchase Here)

1 lb pork shoulder or pork loin

8 taco shells

Shredded lettuce

Diced tomatoes

Shredded cheese

Sour cream

Cilantro

Lime Wedges

All the shit you could ask for! Buy one or buy them all!

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This delicious spaghetti sauce is oh, so fabulous! The Pasta House holds so many valuable memories for us here at BAM, and now you can have it in your very own kitchen!!! Pairs perfectly with The Pasta House Famous Salad Dressing. “Like our Grandmother used to make.”

Sloppy Joe:

Remember those tasty Sloppy Joes that were once a staple in school cafeterias and in every home in America? Sweet and spicy they first became popular in Key West in the 1930s. Our sauce is all grown up with peppers, onions and just the perfect amount of spice for a great tasting, easy-to-make lunch or dinner. So, grab the buns, plenty of napkins and enjoy!

• 1 jar serves 6

Chili:

When it comes to chili, everyone seems to have a favorite and we think our delicious Chili Starter ranks with the best. Made with the finest vegetables and spices and ready to be added to meat, beans or both, it's quick, easy and perfect for lunch, dinner, parties or watching the big game.

• 1 jar serves 4-6

Pulled Pork:

North Carolinians originally used the wood from their backyards for smoking and barbecuing pork and each cook had their own special sauce. Eventually the flavor and aroma of the best barbecue attracted neighbors and the first roadside barbecue joints were born. This sauce, slowly simmered with a pork shoulder, makes the best pulled pork sandwich you'll find north of Raleigh!

• Gluten free

• 1 jar serves 6-8

Meatloaf

Ah, the classic meatloaf. Few foods conjure up thoughts of home like this quintessential American recipe. Served fresh out of the oven, this simple, flavorful dish continues to reign supreme as a main course for families coast to coast. Our Mom's Meatloaf Starter honors this traditional dish by using only the finest ingredients to create a delicious main course that's perfect for today's busy lifestyles.

• 1 jar serves 6-8

Cacciatore

Cacciatore is an Italian word for hunter; its American translation refers to a rich "hunter-style" sauce. We slowly simmer plenty of vegetables like peppers, onions, capers and mushrooms into a hearty tomato base and accent it with an assortment of spices. Our robust mix of ingredients creates a rich and zesty sauce that perfectly complements chicken and pasta for a deliciously easy home-cooked meal.

• 1 jar serves 4-6

Get ready to tantalize your taste buds with our mouthwatering Stuffed Shells recipe, brought to you by bbQ & More! This dish combines the rich flavors of meat, spinach, and ricotta, all perfectly seasoned with our signature products. Whether you're cooking for a cozy family dinner or preparing a dish to impress at a gathering, these stuffed shells are sure to be a hit. Plus, we've got the perfect bakeware options for you, no matter where you're serving!

Ingredients:

- 1 box of jumbo pasta shells

- 1 jar of The Pasta House Spaghetti Sauce

- 1 pound ground beef

- 2 cups fresh spinach, chopped

- 1 cup ricotta cheese

- 1 cup shredded mozzarella cheese

- 1/2 cup grated Parmesan cheese

- 1 egg

- 1 teaspoon Does Steak Seasoning (as garlic powder) from bbQ & More

- 1 teaspoon Aw Shit Seasoning from bbQ & More (for a little spice)

- Freshly ground salt and pepper using the Finamill Spice Grinder from bbQ & More

- Fresh basil, chopped (optional, for garnish)

Purchase The Pasta House Spaghetti Sauce here, Does Steak Seasoning here, Aw Sh*t Seasoning here, and the Finamill here

Directions:

1. Prepare the Shells:

- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.

2. Cook the Meat:

- In an Enamel Ware Stock Pot from bbQ & More, cook the ground beef over medium heat until browned. Drain any excess fat.

3. Prepare the Filling:

- In an Enamel Ware Bowl from bbQ & More, combine the cooked ground beef, chopped spinach, ricotta cheese, shredded mozzarella, grated Parmesan, egg, Does Steak Seasoning, Aw Shit Seasoning, and freshly ground salt and pepper. Mix well until all ingredients are evenly combined.

4. Stuff the Shells:

- Preheat your oven to 375°F (190°C).

- Fill each cooked pasta shell with the prepared meat and cheese mixture. Arrange the stuffed shells in your chosen bakeware:

- Mackenzie-Childs Baker

- Enamel Ware Bakers from bbQ & More

- The Handy Fancy Pan if you're taking the dish on the go

5. Add the Sauce:

- Pour the Pasta House Spaghetti Sauce over the stuffed shells, ensuring they are well covered.

6. Bake:

- Cover the bakeware with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

7. Serve:

- Garnish with freshly chopped basil if desired. Serve hot and enjoy!

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Options for Bakeware:

- Mackenzie-Childs Baker: Perfect for a stylish presentation at home.

- Enamel Ware Bakers from bbQ & More: Durable and versatile, ideal for everyday use.

- The Handy Fancy Pan: Great for taking your dish on the go to potlucks or family gatherings.

Enjoy this delicious and easy-to-make stuffed shell recipe with the finest products from bbQ & More. Happy cooking!

Ingredients

• 4 slices soft, white, Texas toast style bread (thick cut)

• 2 Tablespoons unsalted butter

• 2 tablespoons regular mayo or our favorite Stonewall Kitchen Mango aïoli

• 4 – 8 slices Munster cheese

• 2 – 4 slices leftover Mom’s Meatloaf (see recipe here)

Directions

1. Warm a large sauté pan over medium heat or preheat an electric griddle to 325°F.

2. When pan or griddle is hot, add meatloaf slices and quickly brown on each side. Set aside and remove pan from heat. If using an electric griddle, quickly wipe it down with a paper towel and allow it to stay preheated.

3. Place 2 slices of Texas toast on a flat surface. Spread Country Mayup over the surface and cover with 1-2 slices of cheese. Divide warmed meatloaf on top of cheese and top with an additional 1-2 slices of cheese. Spread Mayo of your choice on the remaining 2 slices of bread and place Mayo-side down on top of the cheese.

4. Return pan to medium heat and add 1 Tablespoon butter, or add to preheated griddle. Place both sandwiches in the pan or on the griddle and move around slightly to collect the melted butter. Allow to cook for 2-4 minutes, until the bread has turned golden brown.

5. Remove sandwiches from heat and add remaining butter. Flip sandwiches over and place back into pan allowing the other slice of bread to cook. When the bread is golden brown and the cheese has fully melted, remove from pan, slice in half and serve hot.

6. Serve with Joes Chips