Jalapeno Cherry BBQ Ribs

Jalapeno Cherry BBQ Ribs

Ingredients

1 bottle BWF Jalapeno Cherry BBQ Sauce
RUB
¼ tsp Cayenne Pepper
1 tsp Ground Cumin
2 tsp Paprika
1 tsp Dry Oregano
1 tsp Sugar
1 tsp Salt
25 Fresh Pepper grings
3 tbsp Olive Oil

Directions

Preheat oven to 350 degrees.

Mix the rub ingredients together well in a small bowl.

Remove the membrane from the bone side of the ribs, then rub the oil onto the ribs.

Pour the rub over the ribs and work the rub fully and evenly into the ribs.

Spread the ribs out evenly on a foil-lined baking sheet.

Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

Baste with BWF Jalapeno Cherry BBQ sauce.

Chicken with Pineapple Mango BBQ

Chicken with Pineapple Mango BBQ

Ingredients

1 Chicken
1 jar Pineapple Mange BBQ Sauce

Directions

Put chicken and BBQ sauce in crockpot

Cook on low for 8-10 hours

Serve over rice

Crockpot Hawaiian Chicken Thighs with Cherry BBQ

Crockpot Hawaiian Chicken Thighs with Cherry BBQ

Ingredients

4 boneless skinless chicken thighs (frozen)
1 jar jar Brownwood Farms Cherry Brarbecue Sauce
20 oz can crushed pineapple (drained)

Directions

Place the frozen chicken thighs in a 4-to-6-quart slow cooker.

Pour BWF Cherry BBQ Sauce over chicken, making sure the chicken is covered in the sauce.

Add drained can of crushed pineapple on top.

Cover and cook for 2 to 3 hours on HIGH or 4 to 6 hours on LOW.

Serve chicken thighs with favorite side dish!

Smoked Lollipop Chicken Wings with Jalapeno Cherry BBQ

Smoked Lollipop Chicken Wings with Jalapeno Cherry BBQ

Ingredients

1618 Chicken Drumsticks
3 tbsp Brown Sugar
2 tbsp Chili Powder
2 tbsp Salt
1 tbsp Black Pepper
1 tsp Ground Rosemary
Cherry Wood Chips
1 bottle BWF Jalapeno Cherry BBQ Sauce

Directions

Using a sharp knife, cut all the way around the bone and remove skin and meat to make a lollipop.

Fill the wood chips and preheat smoker to 275°F

In a small bowl, combine brown sugar, chili powder, salt, black pepper and rosemary. Season chicken lollipops with the dry rub.

Place drumsticks into smoker- Cook until internal temperature reaches 165°F, about 1 hour and 30 minutes.

Brush chicken lollipops with BBQ sauce during the last 15 minutes of cooking.

Let rest for 15 minutes, then serve with BWF Jalapeno Cherry BBQ Sauce.

Maple Bacon BBQ Shepherd’s Pie

Maple Bacon BBQ Shepherd’s Pie

Ingredients

1 tbsp olive oil
1 lb ground turkey
1 medium onion, chopped
1 cup frozen peas/carrots
½ cup Brownwood Farms Maple Bacon BBQ Sauce
⅓ cup Brownwood Farms Bacon Ketchup
1 package (24 oz) refrigerated mashed potatoes
½ tsp paprika

Directions

Pre-heat oven to 350 °F.

In a large skillet, heat oil over medium heat. Add turkey and onion; cook 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in carrots, peas, barbecue sauce and ketchup.

Transfer to a greased 1-1/2-qt baking dish. Spread mashed potatoes over top; sprinkle with paprika.

Bake, uncovered, 30-35 minutes or until filling is bubbly.

Slatherin Chicken Bread

Slatherin Chicken Bread

Ingredients

2 rotisserie chicken breasts, shredded
1 tsp olive oil
1 pizza dough
8 oz mozzarella cheese, shredded
3 oz cheddar cheese, shredded
½ cup Brownwood Farms Slatherin’ Wing Sauce
⅓ cup ranch or blue cheese dressing

Directions

Season chicken with salt and pepper. Heat a teaspoon of olive oil in a skillet and add chicken when hot. Then add 1/4 cup of wing sauce. Stir to coat chicken and let simmer for a minute or two. Take chicken off heat and let cool.

Pre-heat oven to 425 °F.

On a well-floured surface, spread pizza dough into a long rectangle shape.

Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.

Roll the dough like a pinwheel until you reach the end. Make sure to tuck the ends of the dough in so the middle doesn’t ‘ooze’ out when baking.

Spray baking sheet with light coat of non-stick cooking spray. Place bread on the pan and bake for 20 to 25 minutes.

Let sit for five minutes before serving

BBQ Chicken Salad

BBQ Chicken Salad

Ingredients

3 lbs chicken breast (3-4 chicken breasts)
1 ½ tsp kosher salt
1 tsp paprika
1 tsp garlic powder
1 tsp dehydrated minced onion
½ tsp ground mustard
1 red onion, large
olive oil spray
¼ cup Brownwood Farms Original Recipe BBQ Sauce
⅓ cup mayo
4 slices crumbled cooked bacon
2 scallions, chopped
bibbed lettuce
1 tomato
4 rolls

Directions

Preheat the oven to 400F.

Spray a large sheet pan with olive oil spray.

Chop the onion and add onion to the sheet pan with the 1/2 tsp of kosher salt.

Combine the other 1 tsp kosher salt with the remaining spices and rub the spice mixture all over the chicken breasts.

Add the chicken breasts to the other side of the sheet pan.

Roast everything for 20-25 minutes or until the chicken is thoroughly cooked. Let cool.

Remove the sheet pan from the oven and shred the chicken.

Add chicken and onions to bowl, add mayo and BWF BBQ sauce and crumbled bacon.

Make sandwiches and top off with chopped scallions.

Smoked Bacon-Wrapped Onion Rings

Smoked Bacon-Wrapped Onion Rings

Ingredients

2 large yellow onions
bacon
2 tbsp your favorite rub
1 bottle Brownwood Farms Original Recipe BBQ Sauce

Directions

Preheat your smoker to 275 degrees F.

Slice your onions into 3/4 inch thick slices. Separate the rings so that two rings remain together, this will give you sturdier onion rings that will hold up during cooking. You will likely get two rings out of each slice. Discard or save the smaller inside sections of the onions for stock, soup, etc.

Wrap each onion ring with a slice of bacon. The larger rings may require two pieces of bacon to cover them completely. Tuck the ends of the bacon, or secure with a toothpick, if necessary. Season all sides of the bacon wrapped onion ring with sweet rub.

Place the onion rings on the smoker and close the lid. Flip the onion rings at 45 minutes, and then start checking for doneness after 75 minutes After 90 minutes, you’ll have nicely rendered, bite through bacon with a slight crisp. If you want crispier bacon, you can increase the heat on your grill or smoker to 400 degrees F for the last few minutes.

Remove your finished bacon wrapped onion rings from the smoker and allow to cool just slightly before serving with a small bowl of BWF original Recipe BBQ sauce for dunking.

BBQ Pulled Pork Burritos

BBQ Pulled Pork Burritos

Ingredients

4 cups prepared cooked pulled pork
2 cups Brownwood Farms Original Recipe BBQ Sauce
2 cups Spanish rice, prepared to package directions
4 burrito-sized flour tortillas
1 cup shredded cheddar cheese
cooking spray
Cheesy Sour Cream Sauce
1 tbsp butter
2 tbsp olive oil
⅓ cup finely diced yellow or sweet onion
3 tbsp flour
1 can (14.5 oz) chicken broth
½ can (4 oz) green chilies
½ tsp cumin
½ tsp garlic powder
¼ tsp salt
½ cup sour cream
½ cup shredded cheddar or Mexican cheese blend
chopped fresh cilantro and salsa (optional)

Directions

Burritos

Preheat oven to 340 °F. Coat oven safe baking dish with cooking spray. Mix pork and barbecue sauce together, reserving 1/4 cup.

Place tortillas in oven on middle rack for 3 minutes. Lay tortilla on flat surface. Spoon 1 cup of pork mixtures, 1/2 cup rice and 1/4 cup cheddar cheese into the tortilla. Roll tortilla around ingredients and place in baking dish. Repeat with other 3 burritos.

Drizzle remaining barbecue sauce on burritos and sprinkle with cheese, bake for 25 minutes. Make Cheesy Sour Cream Sauce while burritos are baking.

Cheesy Sour Cream Sauce

While burritos are in the oven, heat butter and olive oil over medium heat in a medium saucepan.

Add onion and cook until soft. Sprinkle flour into saucepan. Stir and cook for 1 minute. Gradually whisk in chicken broth.

Add green chilies, cumin, garlic powder, and salt and simmer 2 to 3 minutes to thicken.

Keep warm and stir in sour cream and cheese just before ready to serve.

Serve!

Spoon sauce over burritos. Sprinkle with fresh cilantro and add some salsa if desired.