Hot Pepper Jelly BBQ Sauce

Oh, what a wonderful BBQ sauce this hot pepper jelly sauce is. It has the perfect consistency. Not too runny, not too gloppy. A small bit of heat and a little tang from vinegar and mustard. Perfect for any pork BBQ dish. For me that means smoked baby back ribs.
You can substitute any kind of jelly for the hot pepper jelly, really. But don’t be afraid of hot pepper jelly. Out of the jar, sure, it’s got some kick. But in this sauce that heat gets a little mellowed. You still get great pepper flavor though. It’s still a great sauce!

Hot Pepper Jelly BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 3/4 cup hot pepper jelly (I used Tabasco)
  • 3/4 cup ketchup
  • 1/4 cup white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared yellow mustard
  • 1 clove garlic, minced
Instructions
  1. Place all ingredients into a saucepan over medium heat.
  2. Whisk until all ingredients are combined.

Basic BBQ Rub

When I make a batch of this basic BBQ rub I don’t just make a little ole container full. No, I make a bunch of it. A whole lot. That’s because I use it on just about every piece of meat that I throw onto my trusty old smoker. It shines best on beef and pork, adding a bit of sweetness and a bit of heat. And though it contains coffee and lemon pepper the flavors from those two ingredients don’t jump out and scream at your taste buds. They’re there though, working perfectly with the rest of the flavors. This is truly a great all-around rub.
The idea for this basic BBQ rub came from Ray Lampe’s book, Slow Fire: The Beginner’s Guide to Lip Smacking Barbecue. The book is full of great recipes and stories and ideas, just like this one. This rub can be used as-is or as a great jumping-off point for making your own rub. Play with the ratios to suit your tastes. For example, don’t use regular paprika just use only smoked paprika for a much stronger smoke flavor, perfect for seasoning foods cooked in doors where you won’t get a strong wood flavor. Or add more heat. Or leave out the heat. It’s a very versatile rub.

Basic BBQ Rub
Author: 
Recipe type: Spice Rub
Cuisine: American
Serves: 1 1/2 cups
 
Ingredients
  • 1/2 cup Sugar in the Raw
  • 1/2 cup Kosher salt
  • 3 tablespoons chili powder (use hot for extra kick)
  • 3 tablespoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon lemon (or lime) pepper
  • 1/2 teaspoon finely ground coffee (not instant)
Instructions
  1. Combine all ingredients.
  2. Store in an airtight container for up to 6 months.

BBQ Chicken Pizza

Oh me how happy was I with this pizza? Darned happy, that’s how happy! All of my favorite things. Crunchy pizza crust. Moist, tender chicken, cheese, smoky BBQ sauce, and of course, some heat! BBQ chicken pizza was a big hit in our household, that’s for sure!
BBQ Chicken PizzaBBQ chicken pizza is also the easiest, tastiest way to use up leftover cooked chicken. You can also make this same recipe using leftover pulled pork or smoked brisket.

I used a smoky, hickory-flavored BBQ sauce since the chicken I used was roasted and didn’t have that much smoky flavor. If I was going to use smoked pork or beef I’d use a sauce without a smoky flavor since there’s already enough of that in the meat.

BBQ Chicken Pizza
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 pizza
 
Ingredients
  • 1 large pizza crust
  • 1/2 cup your favorite BBQ sauce (use a thinner, hickory-flavored sauce for the best results)
  • 10 ounces cooked chicken, chopped or shredded
  • 1/4 cup sliced red onion
  • 1/3 cup shredded smoked mozzarella cheese
  • 1/3 cup shredded mozzarella cheese
  • Chopped roasted jalapenos (or substitute sliced pickled jalapenos)
  • 2 tablespoons cilantro, chopped, for garnish
Instructions
  1. Preheat oven per pizza crust instructions.
  2. Brush some of the BBQ sauce over the pizza crust.
  3. Combine chicken and BBQ sauce. Spread evenly over the crust.
  4. Add onion, cheeses, and jalapenos.
  5. Bake per crust instructions.
  6. Garnish with chopped cilantro, slice and serve.

BBQ Deviled Eggs

I’m always on the lookout for recipes that call for leftover pulled pork. I smoke a lot of pork, always making more than I need because I love it on more than just sandwiches. And boy oh boy, these BBQ deviled eggs are ‘da bomb’. They aren’t just hard boiled eggs topped with BBQ sauce-laden pork. Oh no. They bring it with a little vinegar kick, a little smoke and a little heat. Each bite is truly fantastic.
You can make this recipe using any leftover smoked meat, be it pork, chicken or beef. Make sure you chop or shred it small. You don’t want the meat to drown out the other flavors.

Normally I would pipe the mixture onto the tops of the boiled eggs but this mixture was a bit too thick to do that so I just spooned it on top. No harm in that. People aren’t going to spend a lot of time looking at these BBQ deviled eggs. They won’t last long enough for long stares.

BBQ Deviled Eggs
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 halves
 
Ingredients
  • 6 large eggs, hard boiled
  • 2 tablespoons mayonnaise
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon apple cider vinegar
  • 2 drops liquid smoke
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/3 cup shredded or finely chopped cooked pulled pork, warmed
  • 2 tablespoons BBQ sauce
  • Dill pickles, chopped
  • Smoked paprika, for garnish
Instructions
  1. Peel the eggs and cut in half.
  2. Remove the egg yolks to a bowl along with the mayonnaise, oil, hot sauce, vinegar, liquid smoke, salt and pepper.
  3. Spoon the mixture into the egg halves. Alternatively you can pipe the mixture onto the eggs, but you might need to add a bit more mayo and or oil to thin it enough to do so.
  4. Combine the pork and BBQ sauce and spoon over the tops of the eggs.
  5. Sprinkle a few chopped dill pickle pieces over each egg.
  6. Dust the eggs liberally with smoked paprika and serve.

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich. The joy of meatloaf is that it is (usually) a little denser than a hamburger, and (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!
Don’t mess around with little ole thin slices of meatloaf when you make these BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf that is covered in dripping BBQ sauce and crunchy smoky bacon and crispy onions.

BBQ Meatloaf Sandwiches
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Note: You'll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.
Ingredients
  • 1 1/2 pounds ground beef (do not use lean, you want a bit of fat to keep the meatloaf moist. I used 80/20)
  • 1 3/4 cups (possibly more) bread crumbs
  • 1 egg, whisked
  • 2 cloves garlic, minces
  • 1/2 small onion, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped, fresh parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups your favorite BBQ sauce, divided
  • Large hamburger buns
  • Mayonnaise
  • 8-12 slices bacon, cooked
  • French-fried onions
Instructions
  1. Preheat your oven to 350 F.
  2. Line a baking sheet with foil.
  3. Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
  4. Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
  5. Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
  6. Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
  7. Bake 45-50 minutes or until the internal temperature reaches 165 F.
  8. Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
  9. Slather buns with mayonnaise.
  10. Slice meatloaf and place on the buns.
  11. Add bacon, a good dollop of BBQ sauce and some French-fried onions.
  12. Add top bun, serve, and devour.

Anchonero Hot BBQ Wings

One of the best things I love about chicken wings is that there isn’t just one perfect combination of rub and sauce. There are an infinite number of great wings, and these Anchonero Hot BBQ wings are just another example of a perfect combination of a spicy southwestern rub and sauce. A little heat and a little sweet, you’d think I hadn’t eaten in a month when I devoured these wings. ‘Anchonero’  is a combination of ancho (a wonderful mild pepper, a dried poblano) and habenero (a pretty darned spicy pepper!) chiles. You get great chile pepper flavor in every bite, that’s for sure. I found the spice level to be great, not too hot but definitely not mild either.
The Anchonero rub and BBQ sauce i used on these wings comes from AlbuKirky Seasonings, in yep, you guessed it, Albuquerque, New Mexico. They have lots of southwestern-flavored rubs and sauces and jellies. Check them out, you’ll love them all!

I cooked these wings on my Weber Jumbo Joe using the Vortex insert but you can use a deep fryer, oven, gas grill, Char-Broil Big Easy, or whatever you prefer!

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.

Anchonero Hot BBQ Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 Servings
 
Ingredients
Instructions
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the rub. Seal the bag, and toss gently to coat.
  4. Refrigerate for 1-3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. When done, place wings in a large bowl and add sauce. Toss to coat.

Peach BBQ Chicken on the Char-Broil Big Easy

Roasted chicken on the Char-Broil Big Easy is something I could make and eat all day long. I never get tired of it. I usually make split chicken breasts or whole chickens. This time I used a great off-the-shelf rub, Dizzy Pig’s Raging River, and cooked the chicken until done. I then brushed on my fantastic homemade peach BBQ sauce. Wow, what great chicken!
You can make chicken using this same technique but substitute your own rub or seasoning and any sauce you want. Just make sure that you don’t put the sauce on until the end (after the chicken is fully cooked) or it will burn. The Big Easy cooks at a high temperature. It won’t take long for it to set the sauce.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Peach BBQ Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Use the Bunk Bed basket to double or triple your cooking space.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Rinse the chicken and pat dry. Apply the seasoning and transfer the chicken to the Big Easy basket.
  3. Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  4. Remove the Big Easy basket and carefully brush the chicken with the sauce. Return the basket to the Big Easy for another 5 minutes to set the sauce.
  5. Remove and let rest 10 minutes before serving.

Basic BBQ Sauce

I have a bit of an addiction to buying pre-made BBQ sauces. Mostly the obscure ones that you can’t get in stores. The ones you have to order directly from the BBQ joint that makes them. Well, that’s not the cheapest hobby in the world, so I set out to make my own basic BBQ sauce (based on one from Myron Mixon) and I’m very happy with the results. It’s not a complicated or fancy sauce, but it has the perfect consistency and taste. I can add more hot sauce for a spicy version, or I can add more liquid smoke for a more hickory-flavored sauce.
I’m going to call this sauce ‘done’. It’s my go-to basic sauce for everything from pulled pork to ribs to brisket to chicken or my favorite, rib tips. I have also been known to slather it on my grilled hot dogs and hamburgers.

Basic BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 cups ketchup
  • 2 tablespoons smoked paprika
  • 2/3 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup dark brown sugar
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 2 tablespoons (more or less, to taste) hot sauce
  • 1 teaspoon (more or less, to taste) liquid smoke
  • 2 tablespoons Kosher salt
  • 2 tablespoons freshly ground black pepper
Instructions
  1. Place all ingredients into a blender and process until smooth.
  2. Transfer to a sauce pan over medium heat.
  3. Heat thoroughly. Serve or use warm.