Recipes using barbeque sauce please?!
Answers: Tonight I'm making meatloaf and I always put bbq sauce on top of it before I bake it. Meatloaf is usually just ho-hum, but adding the sauce gives it that extra thing it needs to make it taste better.
Put on all your gilled meats, very good.
One thing I tried and really liked was basting it on salmon after already marked on the grill.
PIONEER SHORT RIBS AND PIONEER BBQ
SAUCE
4 to 5 lbs. beef short ribs
Salt and pepper to taste
Season short ribs with salt and pepper and bake at 350 degrees until nicely browned, about 30 minutes. Pour off any accumulated fat in pan. Cool ribs. Set aside.
Dip cooled ribs into barbecue sauce and place in a baking dish. Bake at 325 degrees for 1 hour or until ribs are tender.
Makes 4 servings.
BRISKET WITH BBQ SAUCE
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 tsp. crushed bay leaves
2 tbsp. chili powder
2 tbsp. liquid smoke
4 lb. beef brisket
Combine salt, pepper, bay leaves and chili powder. Rub meat completely with liquid smoke. Place meat, fat side up, in roasting pan. Sprinkle dry seasoning mix on top. Cover tightly. Bake for 4 hours at 325 degrees. Scrape seasoning off meat and cut in very thin slices across grain. Serve with BBQ Sauce.
BBQ CHICKEN
Yield: 3 to 4 servings
1 cup ketchup
1/4 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
1 (3 1/2-pound) chicken, cut into 8 pieces
Preheat oven to 375 degrees F or prepare a grill (brush the grill grate lightly with oil).
In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbeque sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.
PULLED PORK BARBEQUE
Yield: 12 servings
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
12 hamburger buns
1 recipe Cole Slaw
Pickle spears, for serving
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is roasting, make the barbecue sauce.
Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
hope these help. good luck and enjoy.
If you roast or cook on the BBQ the chicken then put it in a doubled paper bag. Pour the sauce over the chicken and shake the bag. Put in a pan and let sit in the oven til you serve. This way there is no mess or clean up.
Honey Barbecue Beef Roast
1 beef roast, crockpot size (approx. 2 1/2 - 3 lbs.)
salt and pepper
1 bottle honey bbq sauce
Place the roast into the crock pot and add the salt and pepper. Pour
the barbecue sauce over the meat covering completely with sauce. Place
the lid on and cook on a medium setting for the entire day. (8 hours).
The sauce has a wonderful flavor and can be thickened with a small
amount of flour, if desired.
BBQ Sauce Recipie
Believe it or not, this is all you need to make a great tasting BBQ
sauce.
Ingredients
1 can real Coke-a-Cola (nothing else will work-- it must be the real
thing!)
1 bottle chili sauce
1 package Lipton onion soup mix
Directions
Mix all together in a saucepan. Bring to a slow boil, turn down heat and
simmer until it thickens, stirring well. Cook for about 15 minutes on
low heat. Store in an airtight container. Keep refrigerated up to 3-4
weeks.
BBQ Chicken and Rice
If you never thought barbeque chicken would taste good with rice well
think again. This meal is quick, easy and most of all delicious.
Ingredients
Tbs. vegetable oil
4 fresh boneless, skinless chicken thigh cutlets
1 C. water
1 C. barbecue sauce
1 C. frozen corn
1 1/2 C. quick-cooking rice
Directions
Heat oil in large nonstick skillet on medium-high heat. Add chicken and
cook until lightly browned on each side, about 10 minutes. Remove from
skillet and set aside. Add water, barbecue sauce and corn to the
skillet. Bring to a boil and stir in rice. Return chicken to the
skillet, cover, and cook over low heat for 5 minutes.
Serving Size: 4
Firecracker Barbecue Pork Recipie
Hot pepper sauce and horseradish will have your lips tingling long after
the meal.
Ingredients
1 2 lb. boneless pork loin roast
3/4 C. barbecue sauce
1/3 C. orange marmalade
1/2 tsp. hot pepper sauce
1/2 tsp. grated horseradish (optional)
Directions
Season roast with salt and pepper; place over indirect heat on
medium-hot grill. Stir together remaining ingredients and baste roast
every 8-10 minutes with mixture, until roast is done (internal
temperature measured with the meat thermometer is 155-160 degrees),
about 30-45 minutes. Let roast rest for 5-8 minutes before slicing to
serve. Discard any leftover basting mixture.
Yield: 6-8 servings
Here are some good ones...sorry I didn't mean to send you a whole cookbook....