Big Al's K.C. Bar-B-Q Sauce is the #1 rated
moke.
Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame
Cover Chicken breasts with bar-b-q sauce and bake until done, usually about 15-30 minutes in a 350 degree oven (I don't pay attention to the time too much) When chicken is done pour on more sauce, add bacon strips to cover the breasts and cover with cheddar cheese, return to oven until cheese melts.
Add sliced green onions and serve.
Place chicken breasts in crock pot with enough water to cover and simmer several hours. Remove chicken from crock pot and discard broth. Debone and shred chicken. Mix in sauce and serve on hamburger buns.
Spread bar-b-q sauce evenly over pizza crust. Top with sliced chicken breasts. Place red and yellow peppers rings over the chicken. Spread Monterey Jack on top of pizza. Bake in 350F oven for 20 minutes.
Sprinkle ribs with Grill Mates Montreal Steak Seasoning. Mix all of the ingredients above together. Place ribs in and let sit for 2 hours.
Brown meat on all sides. Put B.B.Q. sauce into slow cooker. Set on high and add 2 bottles of water, stir, then add meat to mixture. Sprinkle onion over and around sides of meat and top with the onion soup mix. When mixture begins to boil, turn down to low and cook for 10 hours. This roast will fall to pieces and melt in your mouth.
Brown meat in skillet; drain.
Add bar-b-que sauce, brown sugar and onion; mix well.
Place each biscuit in a greased muffin pan; press down and up the sides.
Spoon meat mixture into cups; top with grated cheese.
Bake at 400 degrees for 10 to 15 minutes.
f espresso rub. Set aside.
Rub the remaining espresso rub all sides
auce you must try this recipe. I will use this on
Rub brisket with unseasoned tenderizing salt.
Place in pan fat side up.
Stir together liquid smoke, worcestershire sauce, garlic salt, pepper and pour over meat.
Cover tightly with foil. Cook in oven 300 degrees for 1 hour; turn down to 200 degrees and cook 8 to 10 hours.
Serves 10 to 12 persons.
Mix all ingredients.
Sprinkle over meat as it bakes or is grilled.
Delicious over
pork
chops and chicken.\tPrepare ahead; double recipe for later use.
nd incorporate them in the rub mixture instead.).
Mix remaining
Pat Dry the chicken. Sprinkle the smoked paprika over both sides, add a dash of oil on both sides rubbing the paprika well over the chicken.
Grind the Barbecue spices (not ground spices - but the kind that come in a bottle with the grinder attached) over both sides of the chicken, rub in with the back of a spoon.
Pre heat the George Forman grill on maximum, and cook for just 4 minutes.
Brown the diced bacon. Remove from grease and place into a pan containing the pork and beans. Add the brown sugar, yellow mustard B.B.Q. sauce, and dried onions. Mix well. Add 3 tbsp. bacon grease. Taste. You should be able to lightly taste the bacon, if not, add 1 more tbsp.
Bring to a boil over medium heat, stirring often. When it begins to boil, cover and lower the heat. Let simmer at least 1 hour at lower temperature. Stir often. Turn off heat, remove lid and let stand for 10 minutes. Eat and enjoy.
Rub salt and pepper well into
Preheat the oven to 300\u00b0F
In a heavy cast-iron Dutch oven, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, 4 to 6 minutes. Add the onion and cook, stirring, until it is softened and lightly caramelized, 3 to 4 minutes. Add the garlic and thyme, and cook for 1 minute longer. Then add the beans, coffee, barbecue sauce, brown sugar, mustard, molasses, hot sauce, and pepper, and stir to combine well. Add the water and salt, raise the heat, and bring to a boil. Cover the pot, transfer it to the oven, ...
Cut chicken wings apart.
Discard wing tips.
Sprinkle with Tony Chachere's to taste.
(If you want them hot add more seasoning to them.)
Let sit until you can see sweat droplets on the chicken. Drop into hot vegetable oil.
Cook until done (it doesn't take long to cook).
Take them out of the oil and drop them straight into the bar-b-que sauce of your choice.
Coat them heavily with sauce and put on a platter.
Do this until they are all done.
Let sit a few minutes.
Shred or cut roast into thin slices (I shred).
Mix enough bar-b-que sauce to make moist.
Put into bowl with a lid.
Refrigerate overnight or freeze.
When ready to use, thaw, if frozen and microwave until hot, usually 2 minutes at a time until hot.
Serve on buns with sliced onion and pickles.
Brown meat and onion in skillet. Drain and place in casserole dish. Mix in BBQ sauce and pork and beans. Cut biscuits in half and place around sides of dish. Top with grated cheese. Bake 350 until biscuits are brown.