ALABAMA WHITE BBQ SAUCE

ALABAMA WHITE BBQ SAUCE

Alabama White BBQ Sauce is a tangy, creamy twist on traditional barbecue sauce recipe. It's delicious on grilled chicken, pulled pork, fish, burgers, and lots more! This recipe is perfect for 4 large chicken breasts, but you may want to double the recipe if you are grilling for a crowd!

INGREDIENTS

1. 1 cup mayo
2. 1/4 cup white vinegar
3. 1 tablespoon spicy brown mustard
4. 2 teaspoons cream style horseradish
5. 1/2 teaspoon salt
6. 1/2 teaspoon freshly ground black pepper
7. 1/4 teaspoon garlic powder
8. 1/4 teaspoon paprika

INSTRUCTIONS

1. In a medium bowl, whisk all of the ingredients together until smooth. Transfer to a jar with a tight lid and refrigerate until ready to use, up to 1 week. Brush on chicken while grilling, or use with fish or other meat, or as a salad dressing or dip for fries.

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WEEKNIGHT SAUCY PINEAPPLE BBQ CHICKEN BOWLS

WEEKNIGHT SAUCY PINEAPPLE BBQ CHICKEN BOWLS

Shredded chicken in a sweet and spicy pineapple BBQ sauce. All made in the instant pot (along with slow cooker and stove-top variations) and served up bowl style...with quinoa, fresh pineapple salsa, avocado, and crispy fried garlic chips. The perfect weeknight dinner!

INGREDIENTS

1. 2 pounds boneless skinless chicken breasts
2. 2 cups BBQ sauce, homemade or store-bought (if using store-bought, I like Primal Kitchens BBQ Sauce)
3. 2 tablespoon pineapple juice
4. juice from 2 limes
5. 2 cups fresh pineapple chunks
6. 2 jalapeños, chopped, and seeded if desired
7. 1/4 cup fresh cilantro, chopped
8. kosher salt and pepper
9. 3 cups cooked quinoa or rice
10. 1 cup cherry tomatoes, halved
11. 1/2 cup fresh basil, and or cilantro leaves, roughly chopped
12. 5 cups shredded romaine lettuce
13. 1 avocado, sliced
14. 4 fresh chives, chopped
15. fried garlic for serving (optional)

INSTRUCTIONS

INSTANT POT

1. In the bowl of your instant pot, combine the chicken, 1 1/2 cups BBQ sauce, pineapple juice, juice of 1 lime, 1 cup pineapple chunks, 1 jalapeño, and a pinch each of salt and pepper. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired. 
2. Meanwhile, make the salsa. In a bowl toss together the remaining 1 cup of pineapple chunks, remaining jalapeño, tomatoes, basil or cilantro, juice of 1 lime, and a pinch of salt. 
3. Divide the quinoa among bowls and top with the lettuce, pineapple salsa, the chicken, and avocado. Sprinkle with chives and fried garlic, if using. Drizzle the chicken with the remaining BBQ sauce left in the bowl. 

SLOW COOKER

1. In the bowl of your slow cooker, combine the chicken, 1 1/2 cups BBQ sauce, pineapple juice, juice 1 lime, 1 cup pineapple chunks, 1 jalapeño, and a pinch each of salt and pepper. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired. 
2. Follow the directions as directed above for steps 2-3.

STOVE-TOP

1. Heat 1 tablespoon olive oil in a large heavy bottomed pot over medium-high heat. When the oil shimmers, add the chicken and season with salt and pepper. Sear the chicken on both sides, about 3-4 minutes. Reduce the heat to low and add 1 1/2 cups BBQ sauce, pineapple juice, juice of 1 lime, 1 cup pineapple chunks, and 1 jalapeño. Cover and simmer the chicken for 1-2 hours. If the sauce gets too thick, add water to thin the sauce out. Once the chicken is done cooking, shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired. 
2. Follow the directions as directed above for steps 2-3.

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CAROLINA GOLD MUSTARD BBQ SAUCE

Carolina Gold Mustard BBQ Sauce

Ingredients

1. 1 cup classic yellow mustard
2. 1/4 cup apple cider vinegar
3. 2 tbsp raw honey (may sub 1 tbsp monkfruit for Keto)
4. 1 tbsp garlic oil (may sub 1 tbsp olive oil + 1/2 tsp garlic powder)
5. 1 tbsp unsweetened ketchup
6. 1 tbsp Tabasco hot sauce
7. 2 tsp Worcestershire sauce (or coconut aminos for Paleo)
8. 1/2 tsp chili powder

Instructions

1. In a small glass mixing bowl or jar, whisk together all of the ingredients until smooth.
2. Store in the refrigerator until ready to use.

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Carolina BBQ Rub

Carolina BBQ Rub

Nutritional Guidelines (per serving)51 Calories

1. 1g Fat
2. 11g Carbs
3. 1g Protein

This is a fantastic, classic-style Carolina barbecue rub recipe. Try this rub next time you're in the mood to make traditional Carolina Pulled Pork or a couple of racks of ribs.

Ingredients

1. 1/4 cup/60 mL paprika
2. 2 tablespoons/30 mL salt
3. 2 tablespoons/30 mL white sugar
4. 2 tablespoons/30 mL brown sugar
5. 2 tablespoons/30 mL ground cumin (cumin powder)
6. 2 tablespoons/30 mL chili powder
7. 2 tablespoons/30 mL freshly ground black pepper
8. 1 tablespoon cayenne pepper

Steps to Make It

1. In a small bowl, combine paprika, salt, brown sugar, white sugar, ground cumin, chili powder, black pepper, and cayenne pepper; use as a dry rubon pork, chicken, beef, lamb, and vegetables. Make sure that rub has a fine consistency and that the brown sugar leaves no clumps. 
2. To apply the rub, gently pat onto all surfaces of meat and cook as directed. 
3. If making ahead of time, store in an airtight container in a cool place for up to six months after preparation.

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Texas Style Dry BBQ Rub

TEXAS STYLE DRY RUB FOR BBQS!

Recipe for Texas Style Dry Rub Using Chili Powder, Brown Sugar, Cayenne and other spices to give you a sweet with a little heat type of BBQ rub!

INGREDIENTS

1. 1/3 cup chili powder
2. 1/3 cup golden brown sugar packed
3. 1/4 cup salt
4. 1/4 cup ground black pepper
5. 2 tbsp ground mustard
6. 2 tbsp ground cumin
7. 1 tbsp garlic powder
8. 1 tbsp onion powder
9. 1 tbsp paprika
10. 1 tsp ground cayenne pepper

INSTRUCTIONS

1. Dump all your spices into a container.
2. Mix well. Make sure you break up the brown sugar as much as you can. I find Using a fork helps to break it down.
3. Use a spice container to store. Goes great on beef, poultry or pork!

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BBQ CHICKEN SALAD

BBQ CHICKEN SALAD

This healthy, flavorful salad comes together so quickly, and it is guaranteed to be a hit with your entire family!

INGREDIENTS:

1. 1 tablespoon olive oil
2. 2 boneless, skinless thin-sliced chicken breasts
3. Kosher salt and freshly ground black pepper, to taste
4. 6 cups chopped romaine lettuce
5. 1 Roma tomato, diced
6. 3/4 cup canned corn kernels, drained
7. 3/4 cup canned black beans, drained and rinsed
8. 1/4 cup diced red onion
9. 1/4 cup shredded Monterey Jack cheese
10. 1/2 cup shredded cheddar cheese
11. 1/4 cup Ranch dressing
12. 1/4 cup BBQ sauce
13. 1/4 cup tortilla strips

DIRECTIONS:

1. Heat olive oil in a medium skillet over medium high heat.
2. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
3. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
4. Serve immediately, topped with tortilla strips.

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A Very Popular BBQ Sauce

A Very Popular BBQ Sauce

"This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)"

Ingredients

1. 1 1/2 cups brown sugar
2. 1 1/2 cups ketchup
3. Heinz Tomato Ketchup 38 Oz
4. $2.98 for 1 item - expires in 1 week
5. 1/2 cup red wine vinegar
6. 1/2 cup water
7. 1 tablespoon Worcestershire sauce
8. 2 1/2 tablespoons dry mustard
9. 2 teaspoons paprika
10. 2 teaspoons salt
11. 1 1/2 teaspoons black pepper
12. 2 dashes hot pepper sauce
13. Add all ingredients to list

Directions

1. In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

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