Drinks, dinner and dessert recipes from Lucky Dawgs BBQ

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KANSAS CITY, Mo. — Jason Ragsdale of Lucky Dawgs BBQ is part of a championship team that is competing at the American Royal, but before he takes on the competition, he shared some of his favorite recipes for drinks, dinner and dessert.

Lucky Dawg’s Texas style bloody Mary


2 parts Bloody Mary Mix
1 part Clamato Juice
1 part Vodka
Beef Rub
Worcestershire Sauce
Horseradish, prepared
Hot Sauce
Fresh Lime


  • Combine the first three ingredients in a pitcher or glass.
  • Decide if you are Texan enough to handle a heaping helping of American Royal Beef Rub. (If not, that’s ok too. Just add the wimpy amount you can handle.) Stir well.
  • Rub the brim of a tall glass with fresh lime, and sprinkle American Royal Beef Rub around the edge.
  • Add ice to the glass
  • Add a couple dashes of Worcestershire Sauce, hot sauce, and a dab of prepared horseradish. Stir well.
  • Garnish with a celery stalk, large green olives, fresh lime wedge, and a beef jerky stick.

Lucky Dawg’s smoky ham and egg cups

6 eggs, beaten
8 thick slices of ham
1 tsp. Beef Rub
1 ½ TBSP Milk
4 oz shredded Swiss Cheese

Oven directions: 
Combine eggs, beef rub and milk, whisking thoroughly until fluffy.
Using a muffin or cupcake tin, place 1 slice of ham into each cup. Ham will have to be folded in on the corners to form a cup.
Pour beaten egg mixture into each ham cup, stopping short of the top.
Sprinkle Swiss cheese onto the top of each egg cup.
Bake at 300°F for 30 minutes, or until eggs are cooked through.

Smoker/griller directions: 
Follow the recipe as above, but bake in smoker or over indirect heat on a grill at 300° F for 30 minutes or until eggs are cooked through.

Rum soaked grilled pineapple

1 pineapple, ripe
1 tsp vanilla extract
1/2 cup brown sugar
1 TBSP Beef Rub
1/2 cup rum


  • Cut the pineapple in half lengthwise. To remove core, make two cuts along each side of the core with a knife.
  • Next, make cuts crosswise from the core to within a 1/4″ of the rind, spacing cuts 1″ apart.
  • Using a spoon, scoop out the 1″ sections from the pineapple.
  • After removing the wedges, cut out and discard the pineapple core. Use care to not puncture the outer pineapple rind.
  • Save the rinds (in a large resealable bag) to use as a bowl while smoking the wedges later.
  • Place the pineapple wedges into a freezer bag with the brown sugar and the American Royal Beef Rub. Seal the bag and massage brown sugar onto the wedges.
  • Allow the pineapple to marinate in the brown sugar and American Royal Beef Rub for anywhere from 2 to 4 hours; refrigerate if marinating more than a few hours.
  • The pineapple should release enough juice to dissolve the brown sugar and rub completely.
  • Heat the grill to medium heat.
  • Add the coconut rum to the bag. Seal and shake.
  • Remove the pineapple from the bag and pour into pineapple rind bowl. (Retain juices in bag for later use.)
  • Place the pineapple halves on the grilling surface.
  • When the pineapple wedges become caramel colored on the top side, stir wedges to ensure even cooking.
  • Pour the juice from the bag into a saucepan and reduce over medium heat to thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum.)
  • Serve the pineapple in the rind alongside a main dish or serve with ice cream and drizzle with the reduction sauce.



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