Hack’s BBQ Sauce is a great BBQ Sauce for those who cannot tolerate the onions and peppers and delightful for those who just love BBQ. Hack’s is a thick and rich, tomato based, specialty sauce made by Stephen Dodd. Stephen created Hack’s BBQ Sauce in 1999 with the goal to eliminate onions and peppers from her diet for medical reasons. Hack’s BBQ Sauce has been enjoyed by family and friends for over 10 years and now we make it available to you!
We want to thank the folks over at Hack’s BBQ Sauce for allowing us to reprint their recipes. If you have dietary restrictions around onions and peppers, here are some incredible recipes for Meat Loaf, Pulled Pork and Sloppy Joes, minus the onions and peppers. Make sure that you remember to have Hack’s BBQ Sauce on hand to make all of these recipes as good as it can get!
Hack’s BBQ Margarets Meat Loaf
1 – 1-1/2 c
1/4 – 1/2 tsp
1/4 – 1/2 tsp
1/3 – 1/2 c
|ground beef or meat loaf mix
your favorite Italian seasoned bread crumbs
Hack’s BBQ Sauce
|Mix all ingredients in a mixing bowl. Shape into a loaf in a baking pan.
Bake at 350° for 70 minutes
Hack’s BBQ Easy Pulled Pork
|country style pork ribs
Hack’s BBQ Sauce
|Rinse the ribs to remove any sawdust and place in a roasting pan. Add water to the pan, cover, and place in the oven at 250° for 4 hours. When done, the meat will easily pull away from the bones with a fork. Place the pulled pork in a bowl and add 1 cup of the BBQ sauce and mix well. Then add the remaining sauce to taste. Serve on a hamburger bun. Makes 6-8 sandwiches.|
Hack’s BBQ Sloppy Joes
Hack’s BBQ Sauce
|In a skillet, brown the ground beef and drain the fat. Add the BBQ sauce, relish and water. Mix well and simmer on low heat for 15 minutes. Serve on a hamburger bun with a slice of your favorite cheese.|
Share and Enjoy
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
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.
Share and Enjoy
For a long time since the Grill Friends Silicone Fork became harder and harder to find, we lost touch with a tool that helped make Pulled Pork less of a task and more of a joy. Then came the Bear Paws from Bear Paw Products, and life was now different. They are also great for handling meat of all shapes and sizes. You can toss a salad, hold items for slicing, lift huge turkeys or hams and so much more.
These are awesome!! I have been pulling pork for years using a variety of methods. It has always been time consuming and my least favorite part of bbq-ing. These bear paws make it absolutely effortless. Shredded two pork butts in minutes. I shredded five chicken breast for my buffalo chiken dip almost in a blink of an eye. They also help with pulling butts off the smoker. – via N.Protera @ Amazon
Here are some of the additional claims that the make over at Bear Paws:
Safely and securely keep your hands away when slicing/preparing!
Great for handling and cutting vegetables, watermelons- finally a SAFE solution!
Used by professionals, now available for all households!
Natural grip, stay cool handles
Super sharp, extra strong
Shreds meat and chicken for homemade barbeque, chimichangas!
Tosses salads, pastas, makes quick work for homemade coleslaw!
Slip-free grip transferring from oven or grill to your serving platter
Better handling control than long-handled forks or spatulas
Will not scratch coated surfaces
Easy to use
Every household needs a pair!
Thousand’s of uses year-round!
Great gift idea!
Once they’re in your hands, you’ll wonder how you got by without them!
Share and Enjoy
I want to start by saying that I feel like I am a purist, when I BBQ, I use real wood on my Primo XL Grill and I cook low and slow. When I grill on my gas grills, I use all natural ingredients and never use the smoker box. I am fortunate though, I have a big backyard, a deck, a Weber Kettle, two Weber Summit Gas Grills, and two Weber Smokey Joes. For those people that live in big cities without a deck or outdoor cooking space, the indoor Cameron Stovetop Smoker and the crock pot or broiler are all they have! So is using a BBQ method other than a grill or smoker cheating? I would think not.
A friend of mine opened my eyes to the magic of liquid smoke and although I prefer using a grill, I thought that this information could be useful to those people out there who may not know that liquid smoke is one of the best kept secrets out there. My good friend Jill one time told me that she made incredible pulled pork in her crock pot and I of course thought it would be a cheating in the highest form! I recently smoked pork butts for 16 hours and they were fantastic, how can a crock pot replicate that?
Thank you Heff for sending me this post called The Secret of Liquid Smoke that explains the science of liquid smoke and has a recipe for what they call “Ultimate Cheater Pulled Pork“. After reading the comments and the reviews on the article, it has opened my mind to the fact that BBQ is what you make it, and whether that is in your oven broiler, steamer or crock pot, you stick with it. Here are some of the Q&A from the article on Liquid Smoke, you can file this under “Bet you didn’t know…”
You can be forgiven for wrongfully accusing liquid smoke of nefarious fakey toxic chemicalness. Even chemists have been confused on this one. Back in June, Slashfood interviewed NYU chemistry professorKent Kirshenbaum, who–like you, me, Lynne Rossetto Kasper and everyone we know–had believed the worst about this cheap, sketchy sounding liquid.
Unlike the rest of us, however, Kirshenbaum actually went out and studied liquid smoke. He found that, despite its synthetic 1950′s aura, the stuff is perfectly natural.
What is liquid smoke?
Liquid smoke is very simply smoke in water. Smoke usually comes as a vapor, but there are ways to condense it and turn it into liquid and that liquid can then be carried in water.
How is it different from regular smoke?
Regular smoke is a vapor, and it is difficult to store.
Is one healthier than the other?
It seems that the liquid smoke can be substantially healthier because there are carcinogenic compounds that can be removed. A lot of the carcinogenic compounds [found in direct smoke from charcoal or wood] do not dissolve. But by dissolving the compounds into water, they can be removed.
So, it’s like a water bong?
So let me know what your “unorthodox” BBQ secrets are and how they worked. My first taste of “sublime” babybacks came from Jackie Shodo, a wonderful woman who used to stay with us when my parents went out of town. She made some fall off the bone ribs using maple syrup, brown sugar and the oven, so who am I to judge?