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!

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.

Meat Mitch Place #1 & #2 in Gettin’ Sauced Peoples Choice

When I got the email from Mitch Benjamin of Meat Mitch that they had places #1 and #2 in the Gettin’ Sauced BBQ sauce competition, I was thrilled, but not in the least bit surprised! We started carrying Meat Mitch in the last couple of months and have been testing both sauces with very positive results and even better feedback. The sauces have a unique flavor with the Whomp! being a little spicier and the Naked Whomp being all natural, total High Furctose Corn Syrup FREE and just as delicious but not as spicy.

Everyone who has tried them has absolutely loved them and the color that they produce when glazed on the meat is just an added bonus. Give them both a try!

 

#1. Meat Mitch Whomp! (Prairie Village, KS)

This sauce is all about the sweet and spice, it is a Kansas City Style through and through. It is a sauce that is great on just about everything. Meat Mitch Whomp! Competition BBQ Sauce is sweet, with a combination of brown sugar and ketchup as the primary ingredients, with a spicy kick to it.

 

#2. Meat Mitch Naked! (Prairie Village, KS)

Meat Mitch Naked Whomp! is made by a BBQ Competition team so it has a awesome flavor profile as well as a sweetness that you would expect to find in a KC style Sauce. It has a vinegar taste with a lot of all natural sweetness. The brown sugar stands out and it is definitely a sweet sauce, no real heat to speak of even though it claims to contain chili peppers

Click the link below to see all the 2011 Results from the competition, big thanks to Man Up Texas BBQ for posting this information!

 

Meat Mitch HFCS Free BBQ Sauce

Meat Mitch is a BBQ Competitor and they have the sauces to prove it. We have just added Meat Mitch Whomp! BBQ Sauce and Meat Mitch Naked Whomp! BBQ Sauce to the BBQ Pro Shop and as per usual, I cannot truly review them, but we can provide you with some background on what our thoughts are and why we felt it our duty to carry these new sauces. There is a great review at Grilling With Rich that we would highly recommend you check out. At 23.5 Ozs per bottle these are great sauces at a really great value.

Meat Mitch Whomp! Competition BBQ Sauce

Meat Mitch Whomp! Competition BBQ Sauce Contains Vanilla, A Unique Flavor Profile for sure!

Meat Mitch Whomp! BBQ Sauce

This sauce is all about the sweet and spice, it is a Kansas City Style through and through. It is a sauce that is great on just about everything. Meat Mitch Whomp! Competition BBQ Sauce is sweet, with a combination of brown sugar and ketchup as the primary ingredients, with a spicy kick to it. The vanilla extract is somewhat the secret to this and not what you would normally find in barbecue sauce. When we tasted it, you can recognize a very subtle, sweet vanilla flavor that comes along with the spice kick. As a competition sauce we have a lot of hopes for it as it will definitely raise some eyebrows. This is the one to get if you like a little heat on the tongue, and the flavor profile is something that will differentiates this from other KC style sauces we have tried.

Meat Mitch Naked Whomp!

Meat Mitch Naked Whomp! is 100% HFCS Free and All Natural!

Meat Mitch Naked Whomp! BBQ Sauce

This one was a great find, we are always looking for sauces and rubs that are All Natural. We find them to be a welcome change and have a unique flavor that only comes from less chemicals and more goodness. If you have someone in your family or you yourself has food allergies this is the sauce you should try! Meat Mitch Naked Whomp! BBQ Sauce  is a refreshing new product to see in the world of BBQ Sauce. It is a truly ALL Natural High Fructose Corn Syrup Free or HFCS Free and 100% Gluten Free. Mitch puts it well on the label “No Fruc’n corn syrup” which is the first of it’s kind at BBQ Pro Shop. This the sweet and lovable brother of the Meat Mitch Whomp! BBQ Sauce is all about sweetness and natural goodness. The story behind this is that a local store decided to ban HFCS from it’s shelves and Mitch rose to the occasion. He made the decision to create a barbecue sauce that they would be able to carry and got his sauce back on the shelves.

Have you tried the sauce? Post some comments below and let us know what you think!

Jerry’s Slice Off The Grill BBQ Sauce and BBQ Marinades

Jerry's BBQ Marinade

Jerry's Slice Off The Grill BBQ Marinade This "Old California Homestead" is perfect for chicken, flank steak, or skirt steaks and so much more.

Jerry's Slice Off The Gril BBQ Sauce

This "Old California Homestead" is a BBQ Sauce Classic

We are excited to add more regions of BBQ to our store. This one comes from the West coast, where BBQ has a story that Jerry made his own. We are excited to now be carrying yet another “Micro” sauce and as always, we love to share the story behind the sauce. Good BBQ is all about good marinades, rubs, sauces and injections and we are happy to announce the addition of Jerry’s Slice Off The Grill BBQ Sauce and Jerry’s Slice Off The Grill BBQ Marinade is now available at BBQ Pro Shop.

Our mission is to bring all of the secrets of good BBQ and all of the tips, tricks, products and the best in BBQ to all corners of the world. When we got the opportunity to work with Jerry, we jumped at the opportunity to bring in a sauce that is native to California grilling and BBQ that also has a marinade that can be used to spice up anything. Jerry started as a griller and has since become a “smoker” and a lover of all things BBQ.

 

In the 1950s, the weekend backyard barbecue was a symbol of postwar prosperity and family life. Our ritual began in the kitchen of my family’s “old California homestead” depicted on the barbecue sauce and marinade labels, with Mom preparing the sauce while Dad readied the grill.
Mom’s sauce was a marinade, delicate and delicious, the perfect perk-it-up for chicken and flank steak, which were Dad’s specialties. Commercial sauce? I didn’t know it existed, and I was so attached to Mom’s that when I got married and moved out, I began making my own. My goal was to duplicate hers and improve on the flavor and consistency—if that were possible.
Over the years, the marinade evolved, along with the barbecue grills themselves that moved from charcoal to propane to my milestone birthday present of a prized smoker. The birthday party was “Jerry’s Slice Off The Grill,” my own restaurant for a night. Guests begged for more of my barbecue marinated chicken and smoked brisket and ribs. Lots of sauce was served at the table for those who wanted additional zip.
“Bottle it,” said my wife, and since then I’ve made gallons of the marinade recipe, to the delight of family, friends and colleagues.

Their only suggestion was to make it thicker, a challenge to accomplish without changing the flavor, but ultimately I developed the right formula. A food scientist was consulted, science samples were made, and my original critics were called on for blind taste tests. The result is a choice of marinade or sauce, both with a unique tangy sweet flavor and a little kick, reminiscent of the barbecues of my childhood at the old homestead.