If you’ve been looking for a great, inexpensive store-bought Buffalo wing sauce that isn’t too spicy, the mild wing sauce from Great Value (WalMart) is definitely the sauce for you. And me. Because I absolutely loved it. I decided to take a little break from hot wing sauces and this mild sauce definitely still satisfied my Buffalo wing craving without burning my mouth. Great Value mild wing sauce is the perfect sauce for feeding a crowd without having to worry about someone saying it’s too hot.
It’s barely spicy, but very flavorful. Not overly vinegary. And the perfect consistency. I was really, really happy with it. This sauce is proof that you don’t have to spend a lot of money on a store sauce to get a good product.
WalMart’s Great Value brand has a whole lot of other wing sauce flavors. I can’t wait to try them. If they are anything like this mild wing sauce I’m in for a treat!
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces
Great Value Mild Wing Sauce
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 6 -8 servings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper to taste
- Great Value Mild Wing Sauce to taste
These grilled open-faced beef, cheese and gravy sandwiches just blew us away. Cooked over charcoal, the sandwiches take on a lovely light smoky flavor. The beef is tender, juicy and packed with flavor. Covered in a tasty beef gravy, every bite is just fantastic. Served over thick, hearty grilled bread, it’s the sandwich you’ve been looking for.
There’s nothing I would really change about this recipe. It’s a great alternative to cooking your usual burgers on the grill. You could make this with ground turkey, I would think, though you might have to add a little fat (vegetable oil) to keep the turkey from getting too tough when seared.
This is yet another brilliant recipe from the BBQ Pit Boys.
Also try my open-faced turkey sandwiches.
Grilled Open-Faced Beef, Cheese and Gravy Sandwiches
You'll need a large cast iron skillet. Remember to not grab the skillet handle without a heat-proof glove once you've placed it onto the grill.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
- 2 pounds ground beef
- 1 cup sweet onion chopped (about 1 large onion)
- 1 14-ounce can fire-roasted diced tomatoes
- 1 4-ounce can roasted diced chiles
- 1/2 teaspoon Italian seasoning
- 2 teaspoons your favorite BBQ rub
- 8 slices Pepper Jack cheese
- 4 slices large thick-cut bread I used a rustic ciabatta
For the beef gravy
- 1 tablespoon unsalted butter
- 2 cups beef broth
- 1 tablespoon all-purpose flour
- 1 tablespoon water
Fire up your grill for direct and indirect cooking. Charcoal is definitely best for this recipe.
Form the beef into equal-sized patties.
Sear over direct heat on both sides, but do not cook all the way. Remove from heat and place in a large bowl.
Add the onion, tomatoes, chiles, Italian seasoning and rub. Use a potato masher or fork to combine all ingredients and break the ground beef into chunks.
Place a large cast iron pan on your grill over indirect heat.
Add the meat mixture and spread out evenly. Use a spatula or the back of a large spoon to lightly compact the meat into the pan.
Cook for 20 minutes or until the beef is cooked and most of the liquid has evaporated.
Top mixture with the cheese slices, cover and cook another 2-3 minutes or until the cheese has melted.
Remove the pan from the grill. Lightly toast the bread slices on the grill.
Serve meat over the bread topped with the beef gravy.
For the beef gravy
Add a small skillet to the grill over direct heat. Add the butter and melt.
Add the beef broth. Bring to a boil.
Add the butter to the skillet and melt.
Add 1 1/2 cups of broth. Bring to a boil.
Combine the flour and water in a cup and whisk into the beef broth.
Continue stirring until the gravy is thickened. Remove from heat.
*poof* And just like that, all of the grilled marinated mushrooms I had just made disappeared. No, it’s not because I’ve changed my name to Houdini. It’s these fantastic mushrooms that did it. Each bite is a wonderful combination of meaty mushroom, salty soy sauce, a few spices and a nice balsamic vinegar kick. To cool all that down I served the mushrooms with a homemade blue cheese dressing for dipping.
This is just one of many, many great recipe ideas I found in Brother Jimmy’s BBQ: More Than 100 Recipes. Heck, the book was worth it just for these grilled marinated mushrooms. They are a common sight (for the minutes that they last) around here.
Also try my spicy grilled mushrooms.
Grilled Marinated Mushrooms
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -4 servings
- 8 ounces mini Bella mushrooms or your favorite bite-sized mushrooms
- 1/2 tablespoon garlic minced
- 1/2 teaspoon dried oregano crumbled
- 1/2 teaspoon dried thyme crumbled
- Pinch kosher salt
- 1/2 tablespoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce
- 1/4 cup olive oil
- 1/2 tablespoon balsamic vinegar
- Blue cheese salad dressing for serving
Wipe the mushrooms clean.
In a large bowl combine the remaining ingredients except for the dressing. Whisk until smooth.
Add the mushrooms to the marinade. Toss gently to coat. Let sit for 10 minutes, stirring one more time before using.
Fire up your grill for medium-high heat cooking.
Thread the mushrooms onto skewers or place in a grill basket. Reserve the marinade.
Grill for 5-7 minutes, turning once or twice. Brush the mushrooms with the marinade while cooking.
Remove and serve with blue cheese dressing for dipping.