venly.
Brush the Guava Barbecue Sauce on both sides of the
br>Stir in the tomato paste, barbecue sauce, hot sauce, 1/4 cup each
Barbecue Chicken:
Rinse chicken halves
Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with
our 30 minutes.
Combine barbecue sauce, 1/2 cup water, brown
Wash the ribs and pat dry with paper towels.
Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
Seal the foil and place in refrigerator for 4 to 6 hours.
Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
Cook for 3 to 4 hours or until tender.
Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
Serve with extra sauce and lots of paper towels.
eanwhile, make the tomato-basil sauce: In same pan (no need to clean
Combine ingredients, except barbecue sauce.
Shape into 1-inch balls.
Place on broiler rack (or place in oven on a cookie sheet) at 400\u00b0.
Turn once.
Cook until done.
Combine meatballs with barbecue sauce.
Combine the ingredients very well. Microwave on high for about 30 seconds, then stir again.
Use immediately or cover and refrigerate until needed.
Makes about 6.5 ounces (6 packets) of McDonald's Barbecue Sauce.
Combine the grape jelly and barbecue sauce together in a sauce pan until the grape jelly melts.
Stir in the ketchup, hot sauce, lemon juice, and minced garlic.
Add the rosemary, salt, and black pepper.
Serve on anything you like. Recommend: Pork chops, chicken, or meatballs.
Preheat oven to 350\u00b0.
Shake flour in Reynolds oven bag. Place in 9 x 13-inch baking pan.
Add barbecue sauce and orange juice to bag.
Squeeze bag to blend ingredients.
Add chicken to bag.
Turn bag to coat chicken with sauce.
Arrange chicken in an even layer.
Close bag with nylon tie.
Cut 6 (1/2-inch) slits in top.
Bake until chicken is tender, 40 to 50 minutes.
Melt butter and saute onions until well done.
Add tomato puree, hot sauce, vinegar, sugar and garlic powder.
Mix well. Add unseasoned barbecue sauce.
Bring to a boil.
Turn down heat and simmer for about 5 to 10 minutes.
Bring to a boil the brown sugar, Worcestershire sauce, mustard and water.
Add the bottle of barbecue sauce and the bottle of tomato ketchup.
Simmer.
Pour over previously cooked beef or pork (cut in small bits) and let simmer a few minutes.
Good on buns. (This is good over leftover roast cut in small bits.)
Slow Cooker Directions: Combine cranberry sauce and barbecue sauce in slow cooker. Cover and
Boil all vegetables in the water until tender.
Add the tomato paste, barbecue sauce and liquid smoke.
Simmer slowly for about 30 minutes.
Remove from heat.
Cool.
Store in refrigerator in jar until ready for use.
(Oh yes!
The sauce must be strained before storing!)
Try it on beef ribs, chicken or pork ribs.
done.
Slather with barbecue sauce and let the heat caramelize
Melt butter in saucepan; add green onion and garlic.
Saute. Add shrimp, salt, pepper, Cajun seasoning and red pepper.
Squeeze lemon over shrimp.
Add barbecue sauce.
Saute 4 to 6 minutes. Don't overcook!
Spray a large roasting pan with Pam.
Wash brisket.
Massage liquid smoke on both sides of brisket.
Massage barbecue sauce on both sides of brisket.
Place meat with fat side up and seal top of pan with aluminum foil.
Bake at 350\u00b0 for approximately 4 1/2 hours. Check to see if tender or needs a little more time.
Place oil in pan and heat.
Cook Bacon and Sausage.
Remove and place on an absorbent sheet and keep warm.
Keep oil in pan.
Cut hole in the middle of the bread with the top of a small glass.
Place in pan and break egg into the hole.
Turn and cook until your perfect egg consistancy is produced.
Take off Heat, put on plate and cover with a thin layer of vegemite.
Serve with sausages and bacon on top.
Pour barbecue sauce over completed Egg!
Enjoy!
Best served with Hash Browns and Grilled Tomato!
Hmmm.
Tomato Mushroom Sauce:
In a frying pan