Scruggs Barbeque
Scruggs Barbeque Barbecue restaurant in Huntsville
7529 Moores Mill Rd, Huntsville, AL 35811
Monday: Closed | Tuesday: Closed | Wednesday: Closed | Thursday: Closed | Friday: Closed | Saturday: 10AM-4PM | Sunday: 10AM-2PM
America/Chicago time zone
4.3 average rating from 51 reviews for Scruggs Barbeque
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Business Name: Scruggs Barbeque
Address: 7529 Moores Mill Rd
Huntsville
Alabama
35811
US
Huntsville
Alabama
35811
US
Charcoal Skillet Beef and Peppers
Tender beef strips, sweet peppers, and onion cook in a cast-iron skillet over charcoal for a smoky, weeknight-friendly outdoor meal.
Measurement Chart
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Cut hash into 4 equal slices. Place hash slices on a broiler rack; brush tops with 1-1/2 teaspoons melted Crisco.
Broil 3 inches from heat for 5 minutes or until browned. Turn and spread tops thinly with a mixture of horseradish and mustard. Broil for 3 minutes.
Remove from broiler. Cut tomato into 4 equal slices. Place 1 tomato slice on each hash slice. Brush tomato slices with remaining 1-1/2 teaspoons melted Crisco. Sprinkle with salt, pepper, and cheese.
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In a bowl, combine the chopped chicken, chopped mushrooms, celery, soy sauce and curry powder. Spread some of the filling in strip across center of the egg roll skin. Fold up one corner of the egg roll skin; fold in corners from each side. Roll up, moistening underside of last corner with water to seal. Repeat with remaining skins. Fry in deep Crisco heated to 365ºF till egg rolls are golden brown, 2 to 3 minutes. To serve, cut each egg roll in thirds and serve with the bottled sweet-sour sauce.