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Archive for the ‘BBQ Sauce’ Category

Makes 8-10 servings

  • 5 lbs boneless pork loin
  • 1 tbsp black pepper
  • 1 tbsp garlic salt
  • 8-10 rolls or hamburger buns

Sauce:

  • 1/4 cup butter
  • 2 cups chopped onion
  • 2 cups ketchup
  • 2 cups BBQ sauce
  • 1 12 oz can beer or 1 1/2 cups water
  • 1/4 cup light brown sugar
  • 2 tbsp chili powder
  • 2 tbsp ground cinnamon
  • 2 tbsp Worcestershire sauce
  • 1 tbsp prepared mustard
  • 1 tbsp vinegar
  1. Preheat grill for indirect cooking over medium heat. 
  2. Sprinkle pork loin with pepper and garlic salt.  Place on grill and cook about 1 1/2 – 2 hours or until internal temperature reaches 155°F to 160°F. 
  3. Allow meat to cool while preparing sauce.  Shred pork into small pieces, discarding any remaining fat.  Place pork in a large pot; stir sauce into pork and simmer 40 minutes.  Serve on warmed rolls.
  4. Sauce: Heat butter in a large saucepan.  Add onion and stir frequently until softened, about 5 minutes.  Add remaining ingredients; simmer over low heat for 30 minutes.
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Makes 6 burgers

  • 2 cups hickory or fruit wood chips
  • 12 slices bacon
  • 2 pounds ground beef
  • 2 eggs, beaten
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped green sweet pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground sage
  • 1/4 cup mild or hot barbecue sauce
  • 8 hamburger buns, split
  • Sliced onions
  • Barbecue sauce (optional)
  • Purchased pickle mix (optional)
  • Purchased barbecue beans (optional)
  • Creamy Coleslaw (optional)
  1. Soak wood chips in enough water to cover for at least 1 hour. Drain and set aside.
  2. Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool slightly; crumble. Combine bacon, ground beef, beaten eggs, onion, sweet pepper, black pepper, seasoned salt, and sage in a large bowl; mix well. Shape into 6 patties about 1 inch thick.
  3. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Add wood chips according to grill manufacturer’s directions. Place patties on a lightly oiled rack over the pan. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Brush with the 1/4 cup barbecue sauce the last 5 minutes of grilling.
  4. Toast buns on grill rack, if desired. Serve the burgers on buns with sliced onions and, if desired, additional barbecue sauce. Serve with pickle mix, barbecue beans, and Creamy Coleslaw, if desired.

Tip: Use a high-quality bacon, cooked just crisp enough to crumble easily.

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Makes 8 servings

  • 4 chicken breasts

Rub

  • 1 tsp cumin
  • 1 tbsp ancho chili powder
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp onion powder
  • 1/2 tsp black pepper

Saucing

  • 1 cup favorite barbecue sauce
  1. If desired, place the chicken pieces in a brine of 1 cup kosher salt dissolved in 1 gallon water.  Brine the pieces about 3 hours in the refrigerator. 
  2. Rinse the chicken pieces well under cold water and pat dry.  In a small bowl, combine all the rub ingredients and mix well.  Sprinkle and rub about 2 tbsp of the rub all over both sides of the chicken pieces.  Place the chicken in the refrigerator for at least 1 hour.  Remove 20 minutes before grilling.
  3. Preheat the grill to medium-high heat.  Oil the grates well.  Place the chicken pieces skin side down on the grill first.  Grill about 10-12 minutes, watching carefully for flare-ups, until the pieces remove easily from the grill. 
  4. Turn over and continue cooking until the chicken is cooked through, about 15 minutes or more for larger, thicker chicken.
  5. If desired, brush the chicken with your favorite barbecue sauce and continue cooking so the sauce sets in.  Remove from the grill and serve.

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Makes 8 servings

  • 4 lb beef short ribs
  • 1 large onion, coarsely chopped
  • 1 cup barbecue sauce, any flavor
  • 1/4 cup honey
  • 1/4 cup flour
  • 1 tbsp prepared mustard
  1. Place ribs and onions in slow cooker. 
  2. Mix barbecue sauce, honey, flour and mustard; pour over ingredients in slow cooker.  Cover with lid.  Cook on LOW for 6-8 hours (or on HIGH for 5 hours) or until ribs are tender.
  3. Remove ribs from slow cooker; cover to keep warm.Skim excess fat from sauce; return ribs to sauce.  Stir gently until evenly coated.

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Makes 2 servings

  • 1/4 cup barbecue sauce
  • 1/4 tsp grated orange peel
  • 1 tbsp fresh orange juice
  • 2 small boneless skinless chicken breast halves (1/2 lb)
  • 1 small zucchini, cut lengthwise in half
  • 1 red pepper, cut into quarters
  • 2 tbsp Zesty Italian dressing
  1. Preheat grill to medium heat.  Mix barbecue sauce, orange peel and juice until well blended; set aside. 
  2. Grill chicken 6 minutes, turning over after 3 minutes.  Brush with the barbecue sauce mixture. 
  3. Add vegetables to grill.  Continue grilling chicken and vegetables an additional 9-12 minutes or until chicken is cooked through (170°F) and vegetables are tender, turning occasionally and brushing chicken with the remaining barbecue sauce mixture and brushing vegetables with the dressing. 

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Makes 4 servings

  • 1 beef sirloin steak (1 lb)
  • 1 onion, sliced 1/2 inch thick
  • 1 each red and green pepper, quartered
  • 1/2 cup barbecue sauce
  • 8 flour tortillas
  • 1/2 cup shredded cheddar cheese
  1. Preheat greased grill to medium heat. 
  2. Grill steak 1 minute.  Add vegetables to grill.  Cook 8 to 10 minutes or until steak is at medium doneness (160°F) and vegetables are crisp-tender, turning occasionally and brushing frequently with the barbecue sauce for the last 5 minutes of the grilling time. 
  3. Cut steak and vegetables into thin strips.  Spoon evenly onto torillas; sprinkle with cheese.  Roll up. 

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Makes 4 servings

  • 1/2 cup sliced onions
  • 1/2 cup green pepper strips
  • 1 tbsp oil
  • 4 small boneless skinless chicken breast halves (1 lb)
  • 1/3 cup barbecue sauce
  • 4 Mozzarella cheese slices
  • 4 kaiser rolls, split, grilled
  1. Preheat grill to medium-high heat.  Cook and stir onions and peppers in hot oil in large skillet on medium heat 5 minutes or until tender; cover.  Set aside; keep warm. 
  2. Grill chicken 8 minutes; turn over.  Brush with barbecue sauce.  Grill an additional 7-9 minutes or until chicken is cooked through (170°F), turning occasionally and brushing with the remaining barbecue sauce. 
  3. Fill rolls with chicken; top with cheese slices, onions and peppers. 

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