Let Johnston’s Do the Cooking
Here at Johnston’s we cook great food every day. We’re experts!
Save yourself a lot of time, sweat and stress by letting us select the best cuts and cook them for you. We know the best way to cook all our products, beef or pork, ribs, chops or steaks. Don’t be shy about asking us for something special.
We can cook for the family or for a big celebration. We cover it all—
APPETIZERS, SIDES, BBQ, BULK MEATS, DESSERTS, DRINKS.
We’ve spent a lot of years creating the unmistakable and popular “Johnston’s taste.” It’s just the best.
Call in your custom order and pick it up hot and delicious on your way to the party! You’ll always get compliments when you serve Johnston’s.
And we can work with your caterers… from elegant country weddings to casual “I do’s”…to family reunions or company picnics… we can help create your perfect event.
Sides & Desserts
Baked Beans * Mac & Cheese * Potato Salad * Cole Slaw * Green Beans * Twice Baked Potato Filling * Salad Fixins * Pies, Cakes or Cobblers
And don’t forget to check out our veggie cooler, fresh whole milk, locally grown & ground grits, cornmeal, cheeses, ice creams, locally produced oils & vinegars, spices, honey and rubs! We’ve got it all!
Spices and Rubs: making your meals heavenly!
We’ve worked hard to create or find excellent spices to accompany our meats and enhance your meals. The special Johnston’s flavor is infused into all of our seasonings.
We have a “secret” family spice mix that is 96 years old! You can make it yours! (We won’t tell anybody.)
In addition to our spices we are beginning to carry local olive oils, dressings, jams, syrups, honeys and lots more—something new every week!
Here’s a list of just some of our spices.
- Johnston’s seasoning salt
- Johnston’s BBQ Rub
- Gourmet Steak Seasonings
- Cajun Style Blackened Seasonings
- Our BBQ sauce—hot and mild
- Table grind black pepper
- Granulated garlic
- DOZENS of spices, rubs and sauces
Some of Our Favorite Recipes
Buffalo Roasted Cauliflower
- 4 cups cauliflower florets
- 1 tbl oil
The Hot Sauce
- 3/4 cup white onion minced
- 3 tbl oil
- 4 cloves minced garlic
- 1/3 cup favorite hot pepper sauce
- 2 tbl apple cider
- 3 tbl light brown sugar
- 1 tsp salt
Preheat oven to 325°. Toss cauliflower in oil, spread on pan and roast 30-40 minutes.
While roasting, sauté onion in skillet for 5 min, add garlic for another 3 min. Add all other ingredients and mix—bring to a boil, then remove.
In large bowl, toss cauliflower in sauce. Great served dipped in cool Ranch or with mixed greens as summer salad.
Pork Belly Burnt Ends
- 8 lb Johnston‘s pork bellies
- 1/2 cup BBQ rub
- 1 1/2 sticks butter
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 cup BBQ Sauce
- 1/2 cup apple juice
- 1/2 cup apple jelly
- 1 tbl hot sauce
- Cherry wood for smoke
Cube pork belly into 1 1/2″ x 1 1/2″ pieces. Season all sides of pork belly with the BBQ rub. Arrange cubes onto a full size cooling rack and place on smoking grate.
Smoke pork belly for 2 to 2 1/2 hours.
Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Arrange butter between pieces. Cover pan with aluminum foil and return to smoker for 1 1/2 hrs or until tender.
Drain the liquid from the pan and add the glaze to the burnt ends. Toss gently to coat each piece, return to smoker for 5-10 minutes and serve.
Johnston’s Sausage Bites
- 5 lb of Johnston‘s Mild Sausage
- 12 oz Heinz Chili Sauce
- 18 oz Guava Jelly
Cut sausage in 1/2″ bites and cook as you desire. Melt chili sauce & jelly together. Then pour over the cooked sausage bites.
Johnston’s Baked Beans
- 1 gallon Pork ‘N Beans
- 1.5 lbs Johnston‘s Andouille sausage cut in 1/4″ slices
- 1.5 lbs brown sugar
- 16 oz of Johnston‘s Mustard BBQ Sauce
Mix all together and cook @ 350° for 1 1/2 hours (stir at 1 hour.) Let sit and cool to thicken the sauce.
Fast & Easy Taco Soup
- 2 cans giblet corn
- 2 cans diced tomatoes (or equal amt fresh)
- 2 lb hamburger
- 2 cans black beans
- 1 can kidney beans
- 1 pkg Taco seasoning
- 1 pkg dry Ranch dressing mix
Brown the hamburger. Add all ingredients. Simmer to let flavors mix.