Marinate at least for 1 day.
Best on BBQ slowly cooked over a low flame for a few hours.
Or you can bake in the oven at 180 Degrees C for about 1 1/2 hours or longer.
Absolutely delicious.
owl stir together all the bbq sauce ingredients.
Reserve 1
0 mins) liberally spread a bbq of your choice (I like
add Jalapeno if desire hot BBQ).
add Honey if desired
side to cool.
Add BBQ sauce, A-1, mustard, and
ours or overnight.
Place BBQ sauce ingredients into food processor
ub posted in my other recipes).
Set grill rack to
br>Slow Cooker Tip: For best results, do not remove cover
hachere's Creole Seasoning is best)
Tabasco to taste ( put
container with lid, combine BBQ and wing sauce.
Lightly
Rub 3 racks or of ribs with the rub mixture.
Place in a large covered roaster on rack so you can put an inch or two of water in the roaster without touching the ribs.
Back at 350 degrees for 1-1/2 hours.
Combine BBQ sauce ingredients, and slather on the baked ribs. Place ribs on BBQ grill or in a stove top smoker for 10 mins or until sauce is set or slightly charred.
Preheat oven to 350\u00b0.
Mix beef, stuffing mix, broth, eggs, pineapple and 1/2 cup bbq sauce.
Shape into loaf, place on greased or foil-lined baking sheet.
or shallow baking dish.
Sprinkle top with coarse ground pepper.
Bake for about 1 1/2 hours or til no longer pink in center.
Coat loaf with 1/2 cup bbq sauce and 1/2 cup ketchup mixed well, during last 5 minutes of baking time.
Let rest 5-10 minutes before slicing.
nd brush liberally with the BBQ sauce. Bake the additional 30
Cut up sausage into about 10 pieces, then split each one in half so that they can lay flat in a large pan.
Fry on medium high on the flat side of the sausage first for about 7 minutes or until browned.
Place rolls on a cookie sheet and put in oven at 350 degrees until warm.
Then flip sausage and pour BBQ sauce and water in pan and stir
Cook for another 7 mins or until sauce is bubbling.
Place sausage in rolls and enjoy.
Preheat oven to 375.
Saute the bacon til brown, then drain the bacon, reserving some of the drippings. Add your red onion and green pepper til onion is translucent and both are tender. Drain off drippings. Drain the juices from one can of pork and beans, then empty contents of both cans into baking dish. Mix beans with the fried onion, bacon bits, and green pepper. Add mustard, BBQ sauces, thai chili sauce, brown sugar, and cajun seasoning. Mix well. Bake for 40 minutes.
ough with my hands works best.
Spread the sauce on
In a mixing bowl combine the water, salt, brown sugar, garlic, and thyme.
Pour the brine into a 2-gallon sized ziploc plastic bag.
Add chicken; close the bag and refrigerate 2 hours.
Wrap the slice of bacon around the bunch of thyme and tie with cooking twine together.
In a large saucepan over medium heat heat about 2 tablespoons of oil.
Add the thyme and cook slowly 3 to 4 minutes.
Add the onion and garlic and cook slowly without changing colors.
Add ketchup, preserves, brown sugar, molasses, wine vinegar, dry mustard, ...
ervings.
Farm Journal's Best Ever Recipes.
Place pork in slow cooker. Mix Seasoning, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
IMPORTANT: For best results, do not remove cover during cooking.
Soak beans for at least 4 hours, best overnight. Add 4 cups of water, beans and all other ingredients except crackins to a large crock-pot. Stir and mix well. Cook on low for 8 hours. Remove meat from neck bones and discard bones; add meat back in beans. Ladle beans in bowl and top with cracklins. **garnish with parsley and serve with cornbread and sweet jalapeno peppers*.