Barbeque Chicken Pizza 1 store-bought pizza dough 3/4 cup store-bought barbecue sauce 1 cup mozzarella cheese, shredded 1 cup smoked gouda cheese, shredded 1 large chicken breast half, cooked and shredded 1/3 cup cilantro, chopped 1/3 cup red onion, sliced thin Salt and pepper to taste Non-stick cooking spray Preheat oven to 450-deg. Grease a large baking sheet and press the pizza dough into the pan, being careful not to rip the dough as you stretch it to fit the pan. Spread 1/2 cup barbecue sauce onto the dough, then top with the shredded mozzarella and gouda. In a bowl, season the shredded chicken with salt and pepper, then toss with the remaining barbecue sauce. Arrange the chicken over the cheese, followed by the cilantro and red onion. Bake 15-17 minutes, or until the cheese is melted and the crust is cooked through in the center.  Slice and serve.

Approximate Nutritional Values: http://cheese.food.com/recipe/bbq-chicken-pizza-243412

Blackberry Grilled Pork Tenderloin with Honey-Ginger Barbeque Sauce 1-1/4 pounds pork tenderloin 1/2 cup seedless blackberry jam 3/4 tsp dried Italian herbs 1-1/2 cups apple cider vinegar 1/2 cup honey 1/2 cup ketchup 1-1/2 tablespoons tabasco 4 large garlic cloves, minced 2 tablespoons minced peeled ginger Salt and pepper to taste Non-stick cooking spray In a medium-sized saucepan, whisk together the apple cider vinegar, honey, ketchup, tabasco, garlic, ginger, and a pinch of salt over medium heat.  Simmer, uncovered, stirring occasionally, until thickened and reduced to about 1-1/4 cups, about 25 to 30 minutes. (Note: toward the end of the cooking time, stir frequently to prevent the sauce from sticking to the bottom of the pan.) Preheat a grill to 375-deg and spray with the non-stick cooking spray. In a small saucepan set over medium-low heat, whisk together the blackberry jam, 1/2 cup of the barbeque sauce, and Italian seasoning.  Generously season the pork with salt and pepper and place on the grill, turning occasionally, 12 minutes (or until a meat thermometer reads 140-deg). Baste with the blackberry barbecue sauce during last five minutes of cooking. Transfer the pork to a platter and tent with foil while allowing it to rest for five minutes before slicing.  Drizzle any remaining barbeque sauce over the pork before serving. Approximate Nutritional Values: http://www.food.com/recipe/barbecued-spareribs-with-tomato-honey-sauce-367367 

Slow Cooker Barbecue Mac and Cheese 24 oz evaporated milk Two 11 oz cans condensed cheddar cheese soup 2-1/2 cups chicken stock, plus additional if needed 1 tsp dry mustard 1/2 tsp ground cayenne pepper 1 cup gruyere cheese, grated 1 cup smoked gouda, grated 1 cup extra sharp cheddar cheese, grated 1 cup fontina cheese, grated 1 lb pasta (shells or elbow work great for this one) 2 tsp hot sauce 3 cups precooked barbecued pork, shredded 1 tsp liquid smoke Salt and pepper to taste Non-stick cooking spray Grease the inside of a slow cooker with the spray. In a large pot, heat the evaporated milk, soup, stock, mustard, and cayenne to a simmer. Add the cheeses and stir until melted. Add the macaroni and stir to coat, then transfer to the slow cooker. Cover and cook for 2 hour son high.  Then stir in the hot sauce, liquid smoke, and pork.  Cook for another 30 minutes or until the pasta is tender. Season with salt and pepper, then serve. Approximate Nutritional Values:  http://www.food.com/recipe/cheesy-meaty-mac-315459

Grilled Pork Kebabs with Ginger Molasses Barbeque Sauce 6 tbsp apple cider vinegar 2 tbsp sugar 2 tbsp ketchup 1-1/2 tbsp molasses 1 tbsp garlic, minced 1 tbsp jalapeno pepper, minced, including seeds 1/2 tbsp fresh ginger, minced 1 teaspoon salt, divided 1 lb pork tenderloin, trimmed Salt Preheat grill to about 350-deg. Soak about 30 wooden skewers in water for 30 minutes. For the barbecue sauce, stir together the vinegar, sugar, ketchup, molasses, garlic, pepper, ginger, and 1/2 tsp of salt in a 1-1/2 quart saucepan and bring to a simmer, uncovered, stirring occasionally, until the sauce thickens and reduces in half, about 3 minutes.  Then transfer the sauce to a medium-sized bowl and cool to room temperature.  Place the pork tenderloin on cutting board and first cut it in half, and then in slices.  Thread two skewers for each kebab (for stability), spacing the pork pieces about 1” apart. Sprinkle the pork with the remaining salt, then brush both sides with the barbecue sauce. Grill the kebabs on an oiled grill, uncovered, turning only once, just cooked through, about 5-7 minutes.  Discard the leftover sauce unless you boil it. Approximate Nutritional Values:  http://www.food.com/recipe/grilled-molasses-pork-tenderloin-319247

Cooking Tip: Awesome Meatball Variations!

Grilled Shrimp with Honey-Ginger Barbecue Sauce  

yield: Makes 8 servings

active time: 1 1/2 hours

total time: 2 hours

For the Shrimp: If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.  

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.

Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.  

Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

Cooks' Notes:•In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large. If the count is not displayed, ask. •Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding. •Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.

Approximate Nutritional Values: http://www.food.com/recipe/spicy-honey-ginger-shrimp-261628

Coffee-Chipotle Pulled Pork

   4 lb boneless pork butt canola oil (for cooking) Coffee-Chipotle Rub 1/4 cup packed light brown sugar 2 tablespoons black pepper 2 tablespoons finely ground dark coffee (I used instant) 2 tablespoons paprika  1 tablespoon salt 1 1/2 teaspoons chipotle powder 1/2 teaspoon garlic powder  1 teaspoon ground cinnamon 1 teaspoon cumin 1 teaspoon allspice Chipotle Barbecue Sauce 1 teaspoon canola oil 1/2 cup chopped yellow onion 4 garlic cloves, minced 2 cups ketchup 1/4 cup yellow mustard 1/4 cup molasses 1/4 cup brewed coffee 2 chipotle chiles in adobo, minced 2 teaspoons Worcestershire sauce 1/4 cup lime juice

    To make the rub: Stir all of the ingredients together in a small bowl. Massage the spice rub onto the pork, coating each side thoroughly. Wrap the pork tightly with two layers of plastic wrap and refrigerate for at least 8 hours. (You may have extra rub, save it in an airtight container for another time.) To make the barbecue sauce: Add the oil to a medium saucepan set over medium heat. When shimmering, add the onion and cook, stirring occasionally, for about 10 minutes, or until translucent. Add the garlic and cook just until fragrant, about 30 seconds. Stir in all of the remaining ingredients, reduce the heat to low and cook for 30 minutes, stirring occasionally. If desired, you can puree the sauce to a smooth consistency (I didn't bother). The barbecue sauce can be made ahead of time and stored in your refrigerator for a week. Remove the pork from the refrigerator and let stand at room temperature about 30 minutes before you cook it. Preheat oven to 250 F.  Add 1 teaspoon of canola oil to a dutch oven, and place the pork in the pan, fat side up. Cook, uncovered, for about 8 hours (about 2 hours/lb if you want to use a bigger or smaller piece of meat), or until very tender.  Remove the pan from the oven and let stand for an hour. Transfer the meat to a cutting board, and use two forks to shred it. Toss with some of the barbecue sauce - how much is up to you. Serve with extra sauce if desired.

Barbecue Bacon Grilled Cheese Sandwich

Yield: 1 sandwich

2 slices Texas toast 2-3 T barbecue sauce 2 oz sliced sharp or smoked cheddar cheese 4-6 slices cooked bacon 1 oz shredded Monterey Jack cheese Butter or margarine

    Heat a skillet over medium. Spread the barbecue sauce over the bread slices, then over one slice arrange cheddar cheese slices, bacon over that, then sprinkle the Monterey Jack over the bacon. Top with remaining bread slice. Melt some butter or margarine in the skillet and place the sandwich on top of the puddle, scooting it around until the bread absorbs the butter. Cook for 5-6 minutes or until cheddar looks melted, then remove and melt more butter in the pan, flip the sandwich and cook additional 4 minutes and serve hot.

Veronica’s Notes: Your sandwich will require several minutes less cooking time if you use regular bread. Also, the Monterey Jack isn’t necessary but I like to glue the bacon, cheese and bread all together by putting cheese on both sides. Change it up as you desire!

Grilled Mac & Cheese with BBQ Pulled Pork

Prep time: 10 min | Cook time: 20 min | Total time: 30 min

Yield: 4 sandwiches

INGREDIENTS:

DIRECTIONS:

     * * * * *

    Pulled Pork

Ingredients

Directions

    * * * * *

Macaroni and Cheese

Ingredients:

8 ounces elbow macaroni

1/4 cup butter

1/4 cup flour

1/2 teaspoon

salt

dash black pepper

2 cups milk

2 cups cheddar cheese, shredded (8oz)

Directions:

1 Cook macaroni according to package directions.

2 In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper; slowly add milk.

3 Cook and stir until bubbly.

4 Stir in cheese until melted.

5 Drain macaroni; add to cheese sauce; stir to coat.

Korean BBQ Beef Quesadillas

Makes 5 large quesadillas

Korean-style marinated skirt steak (Adapted from cHow Divine)

Quesadillas

Barbecue Chicken Burgers

Discovered on Annie’s Eats, adapted from from Pink Parsley Catering, and sauce from Cook’s Illustrated

Ingredients: For the sauce:

For the burgers:

Preparation:  Heat a grill to medium-high heat.

For the barbecue sauce, combine all the sauce ingredients in a saucepan over medium heat.  Cook, stirring occasionally, until the sauce thickens and is reduced to about 1 cup.  Remove from the heat.  Set aside to chill until ready to use.

To make the burgers, combine the ground chicken, cornmeal, scallion, cilantro, brown sugar, spices, and 2 tablespoons of the barbecue sauce in a medium bowl and mix gently until well combined.  Divide the ground chicken mixture into burger size patties.

Place the burger patties on a cleaned and well oiled grill grate, brush with barbeque sauce and cook about 8-11 minutes. Flip once halfway through cook time and brush with 2 to 3 tablespoons more sauce.

Top with cheese slices, if using.  Cover and allow cheese to melt, 1 minute longer.  Place the burgers on toasted buns and top with additional barbecue sauce as desired and any other desired toppings.

Homemade Barbeque Chicken

Ingredients:

For the BBQ sauce

(makes 1 quart)

3 tbs vegetable oil

2 cups ketchup

1-8oz can tomato paste

1 cup water

1/3 cup vinegar

1/4 tablespoons light brown sugar

1/4 cup honey

1/3 cup molasses 

fresh ground black pepper

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

2 garlic cloves

1/4 cup chopped onion

1/2 tsp paprika

1/4 tsp cumin

In a medium saucepan, add the oil and saute the onions and garlic for about five minutes. Add in the rest of the ingredients. Bring mixture to a boil, reduce heat to simmer. Cook, stirring frequently, for 30 to 45 minutes.

For the Chicken

12 chicken drumsticks 

4 garlic cloves, minced

2 tablespoons dijon mustard 

3 tbsp olive oil

salt and pepper to taste

To make the marinade, combine the garlic, dijon mustard, oil, salt and pepper. Place the chicken in a large enough resealable plastic bag and add the marinade. Make sure the chicken is completely covered with the marinade. Squeeze the air out and seal the bag. Marinate the chicken in the refrigerator for at least 4 hours or overnight. Grill the chicken and brush BBQ sauce liberally two minutes before it's done. Serve immediately.