Tag: bbq

Slow Cooker Barbecue Beef Sandwiches

This is when I have to admit that I’m addicted to onion rings. I love them dipped in ketchup, BBQ sauce or remoulade, but I love them even more on a great sandwich or burger. So, I decided on slow cooker barbecue beef sandwiches. I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy. The crunchy rings are a nice contrast to the tender, juicy beef. And yeah, I did have more rings on the side. Darn right I did. I’m addicted to them.

Slow Cooker Barbecue Beef Sandwiches

The beef on these slow cooker barbecue beef sandwiches is really flavorful and tender. Does it taste like a brisket that has been smoked for 14 hours? No. But it’s mighty good, and not just great on sandwiches, either. Save a little for nachos or for topping hot dogs or burgers.

Yes, you could skip the onion rings. You could add sliced red onion instead. I recommend letting the onion soak in cold water for at least 10 minutes before using. That’ll help cut some of the onion-ness.

Also try my slow cooker Hungarian beef.

Slow Cooker Barbecue Beef Sandwiches
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Slow Cooker Barbecue Beef Sandwiches

I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy.
Course Main
Cuisine American
Keyword beef, crockpot, sandwich, slow cooker
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 8 sandwiches
Calories 567kcal
Author Based on a recipe from The Crocking Girls

Ingredients

Instructions

  • Place the roast into your slow cooker.
  • In a bowl, whisk together the ketchup, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper and garlic powder. Pour the mixture over the beef.
  • Cover and cook on low 8-10 hours or until the beef is tender.
  • Carefully remove the beef from the slow cooker and shred with a fork.
  • Divide beef between buns.
  • Top with onion rings and cheese and serve.

Nutrition

Calories: 567kcal | Carbohydrates: 42g | Protein: 41g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1082mg | Potassium: 831mg | Fiber: 1g | Sugar: 20g | Vitamin A: 401IU | Vitamin C: 3mg | Calcium: 226mg | Iron: 6mg

Nutritional values are approximate.

Slow Cooker Baby Back Ribs

I know my buddies on the grilling and smoker forums are going to give me grief over making slow cooker baby back ribs. But I am always up to trying something new (to me). Now, yes, I know these baby back ribs don’t sit in a smoker for 6 or so hours and get a beautiful smoke ring. But, they are tender, almost fall-off-the-bone tender, and with a little help, quite tasty. And hey, when it’s blowing 45 MPH winds outside with a wind chill well below 0, slow cooker baby back ribs will do just nicely.

Slow Cooker Baby Back Ribs

Like with boiling ribs (ok, don’t hate me for boiling ribs!) before grilling them, you have to add something so that the ribs get some flavor to them. Last time I boiled ribs, I added Old Bay seafood boil seasoning. When I made these baby back ribs I added a drop or two of liquid smoke and a little smoky BBQ sauce to boot. Sure, it’s not the same as sitting over hickory smoke for a long time, but those smoky flavors do absorb into the meat as it cooks.

Also try my slow cooker Vietnamese ribs.

Slow Cooker Baby Back Ribs
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Slow Cooker Baby Back Ribs

Sure, it's not the same as sitting over hickory smoke for a long time, but those smoky flavors do absorb into the meat as it cooks.
Course Main
Cuisine American
Keyword crockpot, ribs, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Calories 487kcal
Author Mike

Ingredients

Instructions

  • Separate the ribs into sections, 2-3 bones each.
  • Season the ribs on both sides with plenty of salt and pepper. Don’t be shy.
  • Add the water to the bottom of your slow cooker.
  • Stir in 1/4 cup of the BBQ sauce.
  • Add the ribs. Top with the onion and sprinkle with the garlic.
  • Cover and cook on low for 8 hours.
  • Preheat oven to 375 F.
  • Remove ribs, discarding the onion.
  • Coat ribs in BBQ sauce on all sides.
  • Place on a foil-lined baking sheet and bake for 10-15 minutes or until the sauce has set.

Nutrition

Calories: 487kcal | Carbohydrates: 2g | Protein: 41g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 190mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg

Nutritional values are approximate.

Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro

I really love making jerky on my dehydrator. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This sweet BBQ ground beef jerky on the Nesco Snackmaster Pro has a nice mellow smoky BBQ flavor that is definitely not overwhelming. It has a bit of sweetness, but it’s definitely not candy-like. The meat has the perfect ‘bite’, just a little tug.

Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro

Make sure you rotate your trays every 2 hours or so when making sweet BBQ ground beef jerky on the Nesco Snackmaster Pro. The bottom trays will not dry quite as quickly as those on top will. Rotating the trays will give you nice, even drying and perfect jerky on every level. I actually write numbers on my trays (using blue painter’s tape) so I can keep up with them as I rotate them. The numbers make is much easier.

Try these other great jerky flavors from Eastman Outdoors: spicy jalapeno, Cajun, whiskey pepper, mesquite, sweet habanero and hickory. My sous vide honey jerky is also amazing.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro
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Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro

This sweet BBQ ground beef jerky on the Nesco Snackmaster Pro has a nice mellow smoky BBQ flavor that is definitely not overwhelming. It has a bit of sweetness, but it’s definitely not candy-like. The meat has the perfect ‘bite’, just a little tug.
Course Dehydrator
Cuisine Jerky
Keyword BBQ, beef, dehydrator, jerky, nesco snackmaster pro, sweet
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 0.5 pounds
Calories 1243kcal
Author Mike

Ingredients

  • 1 pound lean ground beef
  • 1 tablespoon Eastman Outdoors Sweet BBQ Jerky Seasoning see my note below
  • 1 teaspoon curing salt Comes with the seasoning. Optional if you’re going to refrigerate the finished product
  • ¼ cup water

Instructions

  • NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I’ll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
  • Place beef in a resealable bag or container.
  • In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  • Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  • Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  • To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It’s really personal preference as to how you like your jerky. Soft, chewy, crunchy. There’s no wrong here.
  • Let cool before storing in an airtight container.

Notes

This recipe is for starting with 1 pound of meat. You’ll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nesco Snackmaster Pro fitted with 12 trays (the unit comes with 5).

Nutrition

Calories: 1243kcal | Protein: 194g | Fat: 45g | Saturated Fat: 20g | Trans Fat: 3g | Cholesterol: 562mg | Sodium: 605mg | Potassium: 3139mg | Calcium: 85mg | Iron: 22mg

Nutritional values are approximate.

Slow Cooker BBQ Pot Roast

I’m not ashamed to say it. I can put away some pot roast. Put a bowl of pot roast in front of me, and there’s only one outcome: an empty bowl. Put a bowl of this slow cooker BBQ pot roast in front of me and there’s only one outcome: me asking for seconds and probably thirds, with nothing but empty bowls between rounds. That same great flavor as a traditional pot roast, completely amped up with BBQ flavors. This is surprisingly different and really a treat to eat!

Slow Cooker BBQ Pot Roast

I used a sweet and spicy BBQ sauce when I made this slow cooker BBQ pot roast. You want something with a smoky flavor, and maybe even a bit of a spicy kick. After all, this isn’t your normal pot roast. I wouldn’t go with something that’s over-the-top sweet but a little bit is ok. Just like with the heat. A little heat is a good thing.

The broth in this pot roast screams ‘dip something in me’. So I made some Italian breadsticks on the side. I saved as much of the broth as I could for the end, at which point I got to soppin’ with my breadsticks!

Also try my slow cooker Mississippi pot roast.

Slow Cooker BBQ Pot Roast
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Slow Cooker BBQ Pot Roast

I’m not ashamed to say it. I can put away some pot roast. Put a bowl of pot roast in front of me, and there’s only one outcome: an empty bowl. Put a bowl of this slow cooker BBQ pot roast in front of me and there’s only one outcome: me asking for seconds and probably thirds.
Course Main
Cuisine American
Keyword crockpot, pot roast, slow cooker
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 8 servings
Calories 627kcal
Author Based on a recipe from Lauren Greutman

Ingredients

  • 2 – 3 pound chuck roast some fat removed
  • ½ white onion chopped
  • 1 small green bell pepper chopped
  • 2 stalks celery chopped
  • 2 large Russet potatoes chopped into chunks (I left the skin on)
  • 2 cloves garlic minced
  • ½ cup tomato sauce
  • ½ cup your favorite BBQ sauce
  • 2 beef bouillon cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon dried thyme crumbled
  • ½ cup water plus more, possibly

Instructions

  • Place everything into your slow cooker, starting with the meat first.
  • Cook on low 8-10 hours or until the meat is fall-apart tender, stirring every hour after the first 4 hours. Add more water as you go if the pot roast is thicker than you prefer.
  • Serve hot.

Nutrition

Calories: 627kcal | Carbohydrates: 27g | Protein: 57g | Fat: 33g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 1038mg | Potassium: 1481mg | Fiber: 2g | Sugar: 8g | Vitamin A: 227IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 7mg

Nutritional values are approximate.

Quick Fix BBQ Ranch Dressing

A lot of restaurant signature sauces start with simple, off-the-shelf ingredients. A restaurant near us starts with BBQ sauce and Ranch, just like with this quick fix BBQ Ranch dressing, and then adds a few other ingredients (such as crumbled cooked bacon) to make it different for different dishes, such as for dipping onion rings or chicken wings. They also use it as a spicy version of their house Ranch salad dressing for well, you guessed it, salads.

Quick Fix BBQ Ranch Dressing

This quick fix BBQ Ranch dressing isn’t just for salads, though. That’s for sure. I squirted it on a big plate of French fries. Then I dipped grilled chicken wings in it. I slathered it on hot-off-the-grill hamburgers. Heck, it’s great on wraps too!

Just make sure you start with good, quality BBQ sauce and Ranch dressing. And don’t hesitate to use a spicy BBQ sauce, or one with a bit of smoky flavor to it.

This dressing will last a while in the fridge, if there happens to be any leftover. Just make sure to give it a good shake or stir before serving.

Also try my dill Ranch dressing. Oh, and this dressing is fantastic on my Santa Fe chicken salad.

Quick Fix Bloody Mary Potato Chips
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Easy BBQ Ranch Dressing

A lot of restaurant signature sauces start with simple, off-the-shelf ingredients. A restaurant near us starts with BBQ sauce and Ranch, just like with this quick fix BBQ Ranch dressing, and then adds a few other ingredients.
Course Dressing
Cuisine American
Keyword BBQ, Ranch, salad dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Calories 827kcal
Author Mike

Ingredients

  • 1 cup Ranch dressing
  • 1 cup BBQ sauce
  • Embellishments optional (crumbled cooked bacon, chili powder, cayenne, Sriracha, hot sauce, chopped fresh parsley, etc)

Instructions

  • Whisk together the two ingredients.
  • Add any embellishments and stir to combine.

Nutrition

Calories: 827kcal | Carbohydrates: 66g | Protein: 2g | Fat: 63g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 2781mg | Potassium: 406mg | Fiber: 2g | Sugar: 50g | Vitamin A: 366IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 2mg

Nutritional values are approximate.

Hot Pepper Jelly BBQ Sauce

Oh, what a wonderful BBQ sauce this hot pepper jelly BBQ sauce is. It has the perfect consistency. Not too runny, not too gloppy. Consistency is important. 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. But it’s great on pulled pork, brisket, chicken… you name it! Any time you want a bit of heat (which for me is always), this is the BBQ sauce you should make and use.

Hot Pepper Jelly BBQ Sauce

You can substitute any kind of jelly for the hot pepper jelly, really. It doesn’t have to be a pepper-based jelly. You can even use the ‘classics’ like grape or strawberry. But don’t be afraid of hot pepper jelly. Out of the jar, sure, it’s got some kick. It’s supposed to have some! But in this hot pepper jelly BBQ sauce that heat gets a little mellowed. You still get great pepper flavor though. It’s still a great sauce whether you use hot jelly, mild jelly or ‘classic’ jelly! Just slather it on your meat good and thick and dig in!


Want something even spicier? Try my atomic BBQ sauce on ribs.

Hot Pepper Jelly BBQ Sauce
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Hot Pepper Jelly BBQ Sauce

Oh, what a wonderful BBQ sauce this hot pepper jelly BBQ 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. 
Course Sauce
Cuisine American
Keyword barbecue, BBQ, sauce, spicy
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Calories 482kcal
Author Mike

Ingredients

Instructions

  • Place all ingredients into a saucepan over medium heat.
  • Whisk until all ingredients are combined.

Nutrition

Calories: 482kcal | Carbohydrates: 116g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1110mg | Potassium: 535mg | Fiber: 2g | Sugar: 83g | Vitamin A: 481IU | Vitamin C: 18mg | Calcium: 67mg | Iron: 2mg

Nutritional values are approximate.

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.

Basic BBQ 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.

Also try my basic BBQ sauce. Like this rub, it’s great as is or use it as a base for your own flavors.

Basic BBQ Rub
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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. 
Course Spice Rub
Cuisine American
Keyword BBQ, rub
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 ounces
Calories 42kcal
Author Based on a recipe from Ray Lampe

Ingredients

Instructions

  • Combine all ingredients.
  • Store in an airtight container for up to 6 months.

Nutrition

Calories: 42kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4749mg | Potassium: 61mg | Fiber: 1g | Sugar: 9g | Vitamin A: 818IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg

Nutritional values are approximate.

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 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.

BBQ Chicken Pizza

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.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Also try my white garlic chicken pizza.

BBQ Chicken Pizza
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BBQ Chicken Pizza

Oh me how happy was I with this pizza? Darned happy, that’s how happy! All of my favorite things.
Course Main
Cuisine American
Keyword BBQ, chicken, pizza
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 pizza
Calories 1859kcal
Author Mike

Ingredients

  • 1 large pizza crust
  • ½ cup your favorite BBQ sauce use hickory-flavored sauce for the best results
  • 10 ounces chicken cooked, chopped or shredded
  • ¼ cup red onion sliced
  • ⅓ cup smoked mozzarella cheese shredded
  • ⅓ cup Mozzarella cheese shredded
  • roasted jalapenos chopped, or substitute sliced pickled jalapenos
  • 2 tablespoons cilantro chopped, for garnish

Instructions

  • Preheat oven per pizza crust instructions.
  • Brush some of the BBQ sauce over the pizza crust.
  • Combine chicken and BBQ sauce. Spread evenly over the crust.
  • Add onion, cheeses, and jalapenos.
  • Bake per crust instructions.
  • Garnish with chopped cilantro, slice and serve.

Nutrition

Calories: 1859kcal | Carbohydrates: 256g | Protein: 80g | Fat: 56g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 4134mg | Potassium: 708mg | Fiber: 8g | Sugar: 56g | Vitamin A: 1070IU | Vitamin C: 6mg | Calcium: 809mg | Iron: 13mg

Nutritional values are approximate.

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.

BBQ Deviled Eggs


You can make BBQ deviled eggs 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.

I absolutely stink (best word I could think of) when it comes to making boiled eggs. Hard or soft, doesn’t matter. I am egg challenged. So I picked up a little cheap egg cooker like the one below. This lil baby cranks out 6 eggs in about 15 minutes and they’re perfect each and every time! I don’t even feel bad any more that I just cannot make boiled eggs!

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.

Also try my jalapeno poppper and no-boil deviled eggs.

BBQ Deviled Eggs
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BBQ Deviled Eggs

These 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.
Course Appetizer
Cuisine American
Keyword deviled, eggs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 halves
Calories 72kcal
Author Inspired by a recipe from The Kitchenista Diaries

Ingredients

Instructions

  • Peel the eggs and cut in half.
  • Remove the egg yolks to a bowl along with the mayonnaise, oil, hot sauce, vinegar, liquid smoke, salt and pepper.
  • 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.
  • Combine the pork and BBQ sauce and spoon over the tops of the eggs.
  • Sprinkle a few chopped dill pickle pieces over each egg.
  • Dust the eggs liberally with smoked paprika and serve.

Nutrition

Calories: 72kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 124mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches. The joy of meatloaf is that it is (usually) a little denser than a hamburger. It also (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!

BBQ Meatloaf Sandwiches


Don’t mess around with little ole thin slices of meatloaf when you make 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. The dripping BBQ sauce, crunchy smoky bacon and crispy onions can put a hurt on wimpy bun

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Also try my pepper jack meatloaf.

Inspired by a recipe from The Cozy Apron.

BBQ Meatloaf Sandwiches
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BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches.
Course Main
Cuisine American
Keyword meatloaf, sandwich
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 610kcal
Author Based on a recipe from The Cozy Apron

Ingredients

Instructions

  • Preheat your oven to 350 F.
  • Line a baking sheet with foil.
  • Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
  • 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.
  • Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
  • Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
  • Bake 45-50 minutes or until the internal temperature reaches 165 F.
  • Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
  • Slather buns with mayonnaise.
  • Slice meatloaf and place on the buns.
  • Add bacon, a good dollop of BBQ sauce and some French-fried onions.
  • Add top bun, serve, and devour.

Notes

You’ll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.

Nutrition

Calories: 610kcal | Carbohydrates: 58g | Protein: 26g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1369mg | Potassium: 516mg | Fiber: 3g | Sugar: 19g | Vitamin A: 183IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 5mg

Nutritional values are approximate.