Sauce-Up Your Summer

Unusual BBQ Sauce Recipes that are Unusually Delicious

When it comes to BBQ, you’ll hear lots of opinions as to what makes your meal the best of the best. It could be the grill, the wood, the meat, or even the weather! But there’s an old saying, (we assume it predates all consumer grills and harkens back to the days of the Neanderthal but we have no way of proving this theory, and likewise you can’t prove us wrong so we’re sticking to it!) AND that famous saying is, “The Sauce is Boss.”

Now, whether or not you agree is not the point as we’re not arguing BBQ styles, but rather we’re shining the light on the secret world of unconventional uses for BBQ sauce!

Meat’s best friend might just become yours after checking out these interesting recipes that put the tang in your dessert, the bam! In your frying pan, and the smoky in your artichokey.

 

Barbecue Spice Cookies “barbecue-kies”

Ingredients

• 1 1⁄2 cups butter (3 sticks)
• 1⁄2 cup Meyer’s Original BBQ Sauce
• 3 cups sugar, divided
• 2 eggs
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon cinnamon

 

Directions

1. Melt butter in a large bowl in the microwave (Cook on high for 1 minutes, then cook for 30 seconds at a time just until melted). Cool.
2. Add barbecue sauce, 2 cups sugar and eggs to melted butter and beat well.
3. Sift together flour, baking soda and spices. Add flour mixture to butter mixture and beat just until flour is incorporated.
4. Refrigerate dough for several hours, until firm. Shape into small balls and roll in sugar.
5. Bake at 350 degrees for 8 to 10 minutes, until firm.

 

Spicy BBQ Chicken Salad

Ingredients

• 1 Tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup Meyer’s Spicy BBQ Sauce
• 1/4 cup tortilla strips

 

Directions

1. Heat olive oil in a medium skillet over medium high heat.
2. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
3. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
4. Serve immediately, topped with tortilla strips.

 

 

One Pot BBQ Chicken Pasta

Ingredients

• 4 slices bacon, diced
• 1 boneless, skinless chicken breast, cut into 1-inch chunks
• 2 cloves garlic, minced
• 1 onion, diced
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup milk
• 1/4 teaspoon crushed red pepper flakes, or more, to taste
• 3 cups rotini pasta
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup Meyer’s Honey Mesquite BBQ Sauce, or more, to taste
• 1 cup shredded cheddar cheese

 

Directions

1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; drain excess fat, reserving 1 Tablespoon. Stir in chicken and cook until golden, about 2-3 minutes.
2. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta, salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
3. Stir in barbecue sauce and cheese until heated through, about 1-2 minutes.
4. Serve immediately.

 

 

Meatloaf Cupcakes “cue-cakes”

Ingredients

• 1 ½ lbs. ground sirloin
• ½ cup carrots-finely diced
• ¼ cup white onion- finely diced
• ¼ cup whole wheat bread crumbs
• 1 egg
• ¼ cup ketchup for mixture plus ¼ cup ketchup for frosting
• 1 teaspoon Dijon mustard plus ½ tsp for frosting
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 Tablespoons Meyer’s Original BBQ Sauce plus 1 Tablespoon BBQ sauce for frosting

 

Directions

1. Preheat oven to 375 degrees.
2. In a large bowl, combine meat, diced carrots, diced onion, salt, pepper, garlic powder, breadcrumbs, egg and ¼ cup ketchup. Use your hands to really blend ingredients together.
3. Mold the meat to form 12 cupcake shapes and place in a lined or greased muffin tray.
4. In a small bowl, combine ¼ cup ketchup, ½ teaspoon mustard and 1 Tablespoon BBQ sauce for topping. Brush “frosting” over each cupcake.
5. Bake for 40 minutes or until cooked through.

 

 

Barbecue Meatballs

Ingredients

• 1 cup Meyer’s Honey Mesquite BBQ Sauce
• 1 teaspoon smoked paprika
• 3 teaspoons Worcestershire sauce
• 5-6 dates, pitted
• 1/2 teaspoon Salt
• 1 lb. pre-made beef meatballs
• Parsley for garnish

 

Directions

1. Put the Meyer’s barbecue sauce, paprika, Worcestershire sauce, dates, and salt into a blender and mix until well-blended.
2. Put meatballs and sauce in slow cooker and stir.
3. Cook on low for 3-4 hours, then serve!

 

 

Grilled Pineapple with BBQ Whipped Cream Sauce

Ingredients

• 6 slices fresh or canned pineapple
• Butter flavored cooking spray
• 3 Tablespoons dark brown sugar
• 1 cup heavy whipping cream, cold
• 1/2 cup confectioners’ sugar
• 2 Tablespoons Meyer’s Original BBQ Sauce
• Small bunches mint or leaves, for garnish

 

Directions

1. Spray both sides of the pineapple rings with nonstick cooking spray. Rub the pineapple slices with the dark brown sugar.
2. In a small chilled bowl, beat the cold whipping cream with an electric beater until it starts to thicken. Add the confectioners’ sugar and beat until it forms soft peaks. Add the BBQ sauce and continue beating until medium stiff peaks form.
3. Heat a grill or grill pan until very hot. Spray the grill with more nonstick cooking spray. Brush the pineapple slices with butter and lay the pineapple in a single layer on the grill until browned, turning once, 1 to 2 minutes per side.
4. Add the pineapple and let roast until brown. Remove to a plate and allow to cool slightly.
5. Arrange the pineapple slices on a serving platter, then add a large dollop of the chilled BBQ-whipped cream to each slice. Serve 2 pineapple rings per person. Garnish; with small bunches of mint or a few mint leaves.

 

 

Pulled Artichoke BBQ Sliders

Ingredients

• 2 cups broccoli slaw or cabbage slaw
• 1/3 cup mayo
• 2 Tablespoons apple cider vinegar
• salt & pepper to taste
• 1 teaspoon sugar optional
• 1 Tablespoon olive oil
• 2 15 oz. cans artichoke hearts
• 1 cup Meyer’s Honey Mesquite BBQ Sauce
• 6-8 slider buns

 

Directions

1. Combine slaw, mayo, apple cider vinegar, salt and pepper in a bowl and stir to combine. Taste and adjust seasoning as needed. Place in the fridge for at least 20 minutes.
2. Drain and thoroughly rinse artichoke hearts. Remove artichoke stems so just the “leaves” remain. Dry completely with a clean kitchen towel.
3. Heat olive oil in a pan over medium heat. Add artichoke hearts to the pan and sauté for 3 minutes. Pour BBQ sauce into the pan and stir to combine. Sauté for an additional 5-10 minutes, or until BBQ sauce has reduced.
4. Toast your buns. Top each bun with a scoop of artichoke hearts and a scoop of coleslaw.
5. Serve immediately.