Category Archives: Recipes

Barbecue has unlimited recipes that can help you BBQ all sorts of meat, fish, vegetables, fruit and wild game. This section is a collection of all the recipes we have collected over the years, made ourselves or shared from all of our vendors and suppliers. We hope that you find this useful!

Jerry’s Slice Off The Grill Takes 3rd Place in Gettin’ Sauced Awards!

Jerry's Slice Off The Gril BBQ Sauce

This "Old California Homestead" is a BBQ Sauce Classic

We are proud to be among the only On-Line Retailer of Jerry’s Slice off the Grill BBQ Sauce and BBQ Marinade and are happy to report that this is now officially an Award Winning BBQ Product!

Jerry’s Slice Off the Grill took 3rd Place in the Bottled Sauces, Fruit, category at 2011 Man Up Texas BBQ’s 2nd Annual Gettin’ Sauced! Contest in Austin,Texas. Don’t take this lightly; it’s the stuff of serious sauce selection: Dedicated tasters spent a hot and humid summer Sunday sampling sauces, and contestants included the likes of KC Masterpiece and came from all around the country. The results in Texas proved again that the unique tangy taste of Jerry’s special creation is truly a winner.

Jerry’s Slice off the Grill BBQ Sauce and Marinade is available at BBQ Pro Shop on line as well as on our Amazon Marketplace store.

Beer and black pepper holiday brisket

Grilling and Cooking are among some of Elizabeth Karmel’s specialties and she has been kind enough to share with us the recipe from one of her holiday favorites, Beer and black pepper holiday brisket. We get so many requests for brisket, especially on the BBQ, but this is one great recipe for the oven, it can of course be done on a grill. For more incredible recipes from Elizabeth, check out her site Girls At The Grill at  for more great tips and tricks. Her secret to a tasty brisket is “untrimmed” and believe me, you only need to eat a dry brisket once to learn that lesson! We speak from experience. Thank you Elizabeth for this great brisket recipe.

Ingredients:

  • 1/2 cup kosher salt
  • 3 tablespoons coarsely ground black pepper
  • 2 teaspoons cayenne pepper
  • 9- to 11-pound whole beef brisket, untrimmed
  • Four to six 12-ounce bottles beer

Start to finish: 4 to 6 hours (depending on thickness), 10 minutes active


Directions:

1. Heat the oven to 325 F. Set a metal rack over a rimmed baking sheet.

2. To prepare the rub, in a small bowl mix the salt, pepper and cayenne. Sprinkle the mixture over all sides of the brisket.

3. Pour 1 beer into a loaf pan and set on the oven’s bottom rack.

4. Place the brisket, fat side up, on the prepared rack. Roast on the oven’s center rack for 4 to 6 hours, adding an additional beer to the loaf pan every hour. Cook until the meat reaches 185 F at the center. Remove the brisket from the oven and let rest at least 20 minutes. Thinly slice to serve.

Cooking notes:

The brisket also can also be made the day before, then reheated on the same rack and sheet pan system, covered loosely with foil for a couple of hours at 250 F. Remember to let the meat rest again before slicing.

And when slicing, be aware that the grain of the brisket changes. Look at the grain of the meat and make sure to slice against it. If the slices look like a small honeycomb pattern, you are slicing it correctly. If it looks like long strings, it is incorrect.


Servings: 16

Rooftop BBQ Recipe – Rooftop Tri-Tip

Rooftop BBQ Contains no HFCS and Tastes Great!

We are very excited to add yet another great BBQ Sauce from the great state of California to the BBQ Pro Shop. Rooftop BBQ Competition Style Sauce is now available at a special price of $7.49 for a 20 Oz bottle of sauce. It is imported all the way from California and contains All Natural ingredients. It adds yet another HFCS Free BBQ Sauce to our line up.  As a way to get people even more excited we were given permission by Andy Allen to print their recipe for Tri-Tip. When properly smoked and then grilled, it is every bit as good as a fine filet with a ton of flavor!

We would suggest either the Oakridge BBQ Santa Maria Rub or The Rub Co. Santa Maria as a rub for this if you want to mix things up a little bit! We hope to have the Rooftop BBQ Rubs in the BBQ Pro Shop very soon!

 

Rooftop Tri- Tip

To make the Tri-tip Marinade you’ll need

(Per tri-tip)

1/4 cup Oakridge BBQ Santa Maria Rub or The Rub Co. Santa Maria

1/4 cup water

1/4 olive oil

2 teaspoons of white wine vinegar

Mix well (yes its that simple)

To cook the tri-tip  you’ll need

A good cut of tri-tip

Smoker or grill (if smoker is unavailable)

A good temp probe check out the CDN DSP-1 Dual Sensing Probe Thermometer

How to cook

  1. Take out your tri-tip out and trim most of the fat cap off (some places remove this before buying).
  2. Add your tri-tip and marinade to a zip lock bag and let it rest in your refrigerator for 2 hours.
  3. When cooking on a smoker find a good quality rich wood like hickory, pecan or the california favorite red oak. Check out Fruita wood chunks to get the best quality wood.
  4. Get your smoker or grill(with one side of burners lit) up to about 240-255 degrees and put your tri-tip on over indirect heat.
  5. Cook for about 1 to 1 1/2 hours or until the internal temp hits 130.
  6. At this point remove  your tri tip and place over high heat on a grill (this called reverse searing, its the best way to do a tri-tip).
  7. Sear all sides of the tri-tip until the internal temp hits 140-145.
  8. Take off and let rest 10 min before cutting against the grain.

Enjoy

Elizabeth Karmel’s SOUTHERN SAUSAGE DRESSING

Everything we learned about Thanksgiving we owe to Ms Karmel! We now are famous for our grilled turkey which is as tender as the day is long, because we Brine it the night before and use a Turkey Sitter to cook it on the grill. Now we have a new stuffing recipe to add to the mix, we are normally a StoveTop Stuffing kind of house, but it is nice to see a recipe we can sink our teeth into. I mean,  sausage is about as good as bacon when it comes to spicing things up, so respect the Thankgiving and dig in!

By ELIZABETH KARMEL
The Associated Press

This Southern sausage dressing — also known as my mom’s — is baked in a casserole dish and served on the side. But if you love to stuff your turkey, try this recipe and stuff it into your bird. After all, Thanksgiving is about traditions and we are all partial to our own.

SOUTHERN SAUSAGE DRESSING

Start to finish: 1 hour 15 minutes

Servings: 8

12-ounce package Cubed Herb Seasoned Pepperidge Farm Stuffing mix

1/2 loaf of favorite bread, crumbled (about 3 cups)

1 tablespoon olive oil

1 pound bulk hot sage sausage

1 bunch celery, chopped

2 large yellow onions, chopped

1/2 cup (1 stick) butter, melted

2 cups low-sodium chicken broth

Kosher salt and ground black pepper

Heat the oven to 350 F. Coat a large casserole dish with cooking spray (or butter).

In a large bowl, mix together the stuffing mix and crumbled bread. Set aside, but toss occasionally to help the bread dry out.

In a large skillet over medium-high, heat the oil. Add the sausage and cook, breaking up any large chunks, until cooked through, about 8 to 10 minutes. Use a slotted spoon to transfer the meat to paper towels to absorb excess fat.

Return the skillet to the heat. Add a splash of olive oil or a small pat of butter. Add the celery and onions, then saute until the onions start to caramelize, about 8 to 10 minutes.

Transfer the cooked sausage and the sauteed vegetables to the bowl of stuffing mix and bread. Toss well. Add the melted butter and toss to evenly mix. Drizzle in the broth, mixing until the stuffing is evenly moist and holds together, but isn’t too wet. Transfer to the prepared casserole dish and bake for 35 to 40 minutes, or until browned on top.

Nutrition information per serving (values are rounded to the nearest whole number): 540 calories; 230 calories from fat (43 percent of total calories); 26 g fat (11 g saturated; 0 g trans fats); 70 mg cholesterol; 58 g carbohydrate; 19 g protein; 5 g fiber; 1,050 mg sodium.

Dennis’ Mango Habanero BBQ Sauce: Sweet and Spicy Meatloaf

Dennis' Mango Habanero BBQ Sauce

Looking for a meatloaf that is different, with a little Heat? We wanted to share one of Dennis’ recipes with you for his sweet and spicy meatloaf. Reva Foods has a line of BBQ sauces and Ketchups that are absolutely unique and delicious at the same time! Dennis’ Mango Habanero BBQ Sauce, It’s the “Flavor of Paradise”, only hotter!

2 lbs ground beef – 10% fat
1/4 cup finely diced onions
1/4 cup finely diced green red peppers
1/4 cup finely diced red peppers
1/2 tsp minced garlic
1/2 cup plain bread crumbs
1 large egg (beaten)
18oz jar Dennis’ Mango Habanero BBQ Sauce

Serves 4

• Preheat oven to 350 degrees

• Set aside 1 cup of Dennis’ Mango Habanero BBQ Sauce

• In a large bowl, combine all ingredients.

• Get in there with your hands and mix all ingredients thoroughly. Ensure all are blended evenly.

• Place the mixture in a 5×9 inch meatloaf or bread pan and form into a loaf being sure to fill all gaps in the sides.

• Pour the remaining 1 cup of BBQ sauce over the top of the mixture and spread evenly.

• Cook for 1 – 1 1/4 hours or until an instant read thermometer reads 175 when inserted into the center of the loaf. No part of the meatloaf should be pink.

• Remove meatloaf from oven and let it rest for 5-10 minutes.

• Cut meatloaf into 1″ thick slices.

• Have more Dennis’ Mango Habanero BBQ Sauce ready to serve on the side

This recipe is courtesy of Reva Foods LLC, see the original post here.