BIG MOE'S KITCHEN RECIPES

Steps:

• Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, hot sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides.
• If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on.
• Grill burgers approximately 15 minutes until internal temperature reaches 165 degrees F, turning every 5 minutes.

Steps:

• 1.

  Heat a large skillet over medium heat. Add bacon and render until crisp. Remove bacon from skillet. Add onions and celery. Cook about 4 to 5 minutes or until onions are translucent; remove from heat and set aside. 

• 2.

  Add water and chicken broth to a large stockpot; add smoked turkey legs. Bring to a low boil and cook the turkey legs for 1 hour or until the meat is fork-tender. Remove turkey from stockpot. Shred meat; return to stockpot.

• 3.

  Reduce heat to a simmer. Replace the meat in the stockpot; add undrained onion mixture to stockpot. Stir in Moe Cason pork seasoning and crushed red pepper flakes to taste. Add collard greens to the stockpot and cook until simmered and dark green, about 2 hours (do not overcook).

• 4.

  Use a slotted spoon to remove collard greens from remaining liquid. Serve topped with crisp-cooked bacon and additional red pepper flakes, if desired.