Tag: barbecue

BBQ Cornbread Waffle Sandwich

Post author By Sharon
Post date May 15, 2014
No Comments on BBQ Cornbread Waffle Sandwich

BBQ Cornbread Waffle Sandwich

No buns? No bread? No Problem! Just whip up some waffles using cornbread batter and use the waffles as your buns.

Use your favorite BBQ beef or pork to top the cornbread waffles, top with additional BBQ sauce and French’s french fried onions.

Here’s the recipe I used for the cornbread waffles:

1 1/4 cup self rising flour
3/4 cup self rising cornmeal
2 tablespoons sugar
2 eggs
1 1/4 cup milk or half & half
1/4 cup cooking oil

Whisk together the above ingredients in a mixing bowl. Make waffles according to your waffle maker’s instructions.

Pin this recipe on Pinterest! http://www.pinterest.com/pin/280278776784183734/

Sharon Springfield

Cornbread Waffle BBQ Sandwiches

Tags barbecue, beef, cornbread, waffles

Appetizers Crockpot

BBQ – Jelly Meatballs in the Crockpot

The next time you need to take something to a potluck, give this super easy recipe a try. Just 3 ingredients and no maintenance make this one of the easiest appetizer recipes you’ll ever make. They are super delicious too!

Jelly-BBQ Meatballs

1 bag frozen meatballs
1 small jar grape jelly
1 cup barbecue sauce

Combine all ingredients in crock pot that has been coated with Crisco. Cook over high heat until meatballs are warmed through and sauce is bubbly, stirring occasionally. Reduce heat to warm. Serve warm.

30 Servings

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

[javascript src=”http://www.lduhtrp.net/widget-53493f68e4b091c1ddcff4ea-7496600?target=_top&mouseover=Y”]

BBQ Jelly Meatballs

Tags Appetizer, barbecue, crockpot, jelly, meatballs

Crockpot Main Dish

Crockpot Balsamic BBQ Beef

This is a delicious crockpot bbq recipe with a surprise secret ingredient. Read on to find out what it is… I saw a recipe on Pinterest for Balsamic shredded beef which I started out to make, until I realized that I was out of brown sugar. Time to improvise. 😉 So I started scrounging around in the pantry and fridge for an ingredient to substitute for the brown sugar. I settled upon something sweet and brown and one of my favorite things to eat. Once I had dumped all the ingredients into the crock pot, put the lid on, and turned it to low, I ran out the door and headed to work. When I returned home, I took the roast out of the crock pot and shredded it. I spooned about 1/2 cup of the liquid from the crock pot over the beef. Fat by itself would be a terrific dinner but I had barbecue on the brain so I dumped in some sweet baby rays barbecue sauce and mixed it in. I wrapped up the barbecue in a low carb wrap with some shredded cheddar cheese and some French’s fried onions. This was truly the best crock pot balsamic barbecue beef I have ever had. Give this recipe a try and if you like it share it with your friends pin it on your Pinterest board.

Crockpot Balsamic Barbeque Beef

Ingredients:

4-5 pound chuck roast
1 cup beef broth
1/2 cup apple butter
1/4 cup balsamic vinegar
1 tablespoon soy sauce
Your favorite bbq sauce. I love Sweet Baby Rays or Sonny’s Sweet Sauce

Directions:

Coat inside of Crockpot with nonstick spray (I coat mine with Crisco)
Cut all the fat off of roast and place into Crockpot. Add the rest of the ingredients except the barbeque sauce. Spoon the liquid over the roast, put the lid on the Crockpot and cook on low for about 8 to 10 hours.

When the meat is tender enough to separate with a fork, remove from crock and put in a casserole dish. Slice the roast crosswise into 2 inch thick slices then shred the meat with 2 forks.

Spoon a few spoonfuls of the liquid from the Crockpot over the meat to moisten it. You could just eat it like this or if you like, pour barbeque sauce over and mix it in. Serve on buns, garlic Texas toast or, my favorite way, on a low carb wrap.

(I make my famously yummy low carb bbq wraps with bbq beef, shredded cheddar cheese and French’s fried onions. Wrap it all up and dig in. It’s soooo good! )

With your leftover Crockpot Balsamic BBQ Beef, you can make Barbecue Pot Pie with Cheese Grits Crust

Remember to pin this to your recipes board on Pinterest!

Crockpot Balsamic Barbeque Beef Recipe

Sharon Springfield

Tags barbecue, beef, crockpot

Casseroles Main Dish

Barbecue Pot Pie with Cheese Grits Crust

Post author By Sharon
Post date March 30, 2014
1 Comment on Barbecue Pot Pie with Cheese Grits Crust

Barbecue Pot Pie with Cheese Grits Crust

This mouth watering casserole is something you must try. I use a sweet BBQ sauce and lots of sharp cheddar cheese in the cheese grits crust. I promise, this is one tasty casserole that you will love!

1 large sweet onion, diced
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thick barbecue sauce
1 1/2 cups beef broth
1 pound shredded barbecued pork*
Cheese Grits Crust Batter* recipe follows
Cheese Grits Crust Batter*
2 cups water
2 cups milk
1 cup quick-cooking grits
2 cups (8 ounces) shredded sharp Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon seasoned pepper
dash of garlic powder
2 large eggs, lightly beaten

Cheese Grits Crust:

Bring water and milk to boil in a large saucepan; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese, salt, and pepper; remove from heat.
Stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.
Spoon hot grits mixture evenly over hot Barbecue Pot Pie mixture.
Bake at 425° for 15 minutes.
Yield Makes 1 (13X9 inch) crust

Barbecue:

Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly,
3 minutes or until mixture begins to thicken. Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.
Spoon Cheese Grits Crust Batter evenly over hot barbecue mixture.
Bake at 425° for 20 to 25 minutes or until golden brown and set.
*1 pound shredded beef may be substituted for pork.
Yield 8 to 10 servings

Barbecue Pot Pie with Cheese Grits Crust

Sharon Springfield

Tags barbecue, casserole, cheese grits, pot pie

Barbecue Main Dish Make Ahead Pork Pulled Pork

Crockpot Pulled Pork

5 pound pork loin – fat trimmed off
1/2 cup water
1/4 cup cider vinegar
1/4 cup molasses
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
dash of allspice
salt and pepper

Grease the inside of your crockpot with cooking spray or use a crockpot liner.
Combine the wet ingredients and pour into the crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork.
Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool.
Strain the liquids remaining in the crockpot and pour over the pulled pork.
Serve on sandwich rolls or buttered grilled Texas toast.

Tags barbecue, barbecue sauce, barbeque sauce, crockpot, pulled pork, slow cooker

Barbecue Sauces

Coca-Cola Barbecue Sauce

1 C. Coca-Cola
1 C. ketchup
1/4 C. Worcestershire sauce
1 t. liquid smoke
3 T. A.1 Sauce
1 t. onion flakes
1 t. garlic flakes
1/2 t. fresh ground black pepper

Put all ingredients in a heavy saucepan. Bring to a boil slowly. Cook until mixture has been reduced by a quarter. Cool to room temperature and refrigerate.

Tags barbecue, barbecue sauce, barbeque sauce, bbq, bbq sauce, coca-cola, sauces

Barbecue Sauces

White Barbecue Sauce

1 1/2 cups mayonnaise
1/4 cup water
1/4 cup white wine vinegar
1 tbsp. coarsely ground pepper
1 tbsp. Creole mustard
1 tsp. salt
1 tsp. sugar
2 garlic cloves, minced
2 tsp. prepared horseradish
(if you prefer a thicker sauce, omit the water)

Whisk together all ingredients until blended. Store in the refrigerator up to 1 week

Tags barbecue, barbecue sauce, barbeque sauce, white barbecue sauce

Barbecue Main Dish Pork

Country Ribs In Oven

1/2 c. molasses
1.2 c. balsamic vinegar
1 rack pork spareribs (about 3 lbs.)

1. Mix molasses and vinegar. Pour 1/4 cup into a 2-gallon food bad. Add ribs; turn to coat. Refrigerate at least 4 hours.
2. Heat oven to 325°F. You’ll need a foil-lined roasting pan with a rack.
3. Place ribs on rack. Sprinkle with 1 tsp each salt and pepper. Cover with foil; bake 1 1/2 hours. Meanwhile, in saucepan, simmer remaining molasses mixture 5 minutes or until slightly thickened.
4. Brush ribs with mixture; bake, uncovered, 1 to 1 1/2 hours until tender. Cut to seperate individual ribs; drizzle with remaining molasses mixture

Serves 4

Tags barbecue, bbq, country ribs, pork, ribs in oven

Chicken Main Dish Pizza

BBQ Chicken Pizza

You could use a prepared pizza crust such as Boboli, or make a homemade crust.

pizza crust

1/2 cup barbecue sauce, Sonny’s Sweet Sauce or Bullseye Mesquite work well

1 cup cooked chicken, finely shredded

2 slices cooked bacon, crumbled

1 onion, thinly sliced and sauteed

1/4 cup red bell peppers, chopped and sauteed, (optional)

1 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, smoked

Top pizza crust with the barbecue sauce, and remaiming ingredients in order listed. Bake in 400 degree oven until cheese is bubbly, about 10 minutes.

Tags bacon, barbecue, barbecue sauce, bbq, Boboli, Chicken, Pizza

Barbecue Beef Casseroles Main Dish Make Ahead Pork

Barbecue Pot Pie with Cheese Grits Crust

Post author By Sharon
Post date May 24, 2009
No Comments on Barbecue Pot Pie with Cheese Grits Crust

1 large sweet onion, diced

1 tablespoon vegetable oil

2 tablespoons all-purpose flour

1 1/2 cups thick barbecue sauce

1 1/2 cups beef broth

1 pound shredded barbecued pork*

Cheese Grits Crust Batter*

2 cups water

2 cups milk

1 cup quick-cooking grits

2 cups (8 ounces) shredded sharp Cheddar cheese

3/4 teaspoon salt

1/2 teaspoon seasoned pepper

2 large eggs, lightly beaten

Preparation:

Bring water and milk to boil in a large saucepan; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese, salt, and pepper; remove from heat.

Stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.

Spoon hot grits mixture evenly over hot Barbecue Pot Pie mixture.

Bake at 425° for 15 minutes.

Yield Makes 1 (13X9 inch) crust

3 minutes or until mixture begins to thicken. Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.

Spoon Cheese Grits Crust Batter evenly over hot barbecue mixture.

Bake at 425° for 20 to 25 minutes or until golden brown and set.

*1 pound shredded beef may be substituted for pork.

Yield 8 to 10 servings

Tags barbecue, casserole, cheese grits, main dish, make ahead, pot pie