CHORIZO FRITTATA

10 large eggs, salt and fresh ground pepper
2 Tablespoons milk
1/2 pound chorizo, crumbled
3 Tablespoons olive oil
2 Tablespoons Uncle Joe's BBQ (dry), plus 2 teaspoons
1/2 cup shredded Monterrey Jack or Cheddar cheese

Preheat oven to 400 degrees. Whisk the eggs vigorously, add salt and pepper to taste, 2 Tablespoons Uncle Joe's, and the milk.

In an ovenproof sauté pan, cook the chorizo, crumbling as you cook.

Add the remaining 2 teaspoons of Uncle Joe's BBQ during the last minute of cooking.

Turn the heat to medium high and pour the eggs into the pan. Let the eggs rest for several seconds.

With a heatproof spatula, gently stir the eggs from the center, out.

Lift the edges so the eggs flow to the bottom. When the frittata is about half-set, add the cheese.

Transfer the pan to the oven and cook for about 10 minutes, until puffed and golden.

BACON & CHEESE BROCHETTE

1 Baguette sliced
1 cup shredded cheddar cheese
8 ounces cream cheese
1/4 cup Uncle Joe's BBQ
Bacon bits

Mix together cheeses and dry Uncle Joe's BBQ.

Spread a thin layer on each slice of bread. Toss the bacon bits in Uncle Joe's BBQ then sprinkle the bacon bits on top of the cheese mixture.

Toast in toaster oven. Server warm.

Note: You can make cheese mixture the day before.

PINEAPPLE CREAM CHEESE

3 Tablespoons of Uncle Joe's BBQ
1 Tablespoon chopped onion
16 ounces cream cheese
½ cup chopped celery
1 cup of chopped pecans divided in half
1 small can of crushed pineapple with all of the juice squeezed out to make it dry

Mix together cream cheese and Uncle Joe's BBQ

Add all of the remaining ingredients except ½ cup of chopped pecans and mix together until fluffy

Refrigerate until hardened.

To make into a cheese ball Scoop onto a piece of plastic wrap with ¼ cup of nuts on the bottom. Sprinkle remaining nuts on top and patting on the side use the plastic wrap to help you get ball formed properly then refrigerate overnight.

Serve with Club crackers. Water crackers are a good choice also.

CRANBERRY PISTACHIO SPREAD

1/3 cup Uncle Joe’s
16 ounces cream cheese
1/2 teaspoon ground cinnamon
2 Tablespoon finely grated orange zest
1/4 cup fresh orange juice
3/4 cup chopped dried cranberries
3/4 cup chopped pistachio kernels

Mix together cream cheese and Uncle Joe's BBQ

Add all of the remaining ingredients except ½ cup of chopped pecans and mix together until fluffy

Refrigerate until hardened.

Scoop onto a piece of plastic wrap with ¼ cup of nuts on the bottom. Sprinkle remaining nuts on top and patting on the side use the plastic wrap to help you get ball formed properly then refrigerate overnight.

Serve with Club crackers. Water crackers are a good choice also.

CREAMY BBQ DILL DIP

1 ½ cups Mayonnaise
3 Tablespoons Uncle Joes BBQ
1 cup Sour Cream
1 Tablespoons fresh Lemon Juice
1 Tablespoon Worcestershire Sauce
2 Tablespoons Chopped Fresh Dill
2 Tablespoons Green Onions, Sliced
Salt and Pepper to Taste

Mix all ingredients together in a large bowl and chill for at least 10 minutes before serving. I put it all in the food processor for about 1 minute.

Wow, this is a great dressing on salad also, especially on coleslaw. The flavor just pops right out. Yummy!

Try on fish instead of tartar sauce!

CORN SALSA

1 (16 ounce) bag of frozen corn
1/2 cup red bell pepper finely chopped
1/2 cup red onion finely chopped
2 Roma Tomatoes petite chopped
1/2 cup Cilantro chopped finely
1/3 cup dry Uncle Joe’s BBQ (choose your favorite blend)
Juice of one lime (2 to 3 T)

Rinse corn in warm water to thaw.

Combine all ingredients in one bowl and toss.

This can be served cold or warm.

There are so many creative ways to use this I hate to limit your creativity.

MANGO CUCUMBER SALSA

1 mango (approximately one cup) peeled and diced
½ cucumber, diced
½ red Bell pepper, diced
1 Tablespoon fresh lime
1/3 cup chopped cilantro
1/4 cup Uncle Joe’s BBQ (Chipotle was great)
Salt and Pepper To Taste

Mix all ingredients together in a large bowl and chill for at least 10 minutes before serving, best overnight. Enjoy!!!

KICK'N JALAPENO DIP

16 ounces of cream cheese
1/3 cup of Uncle Joe's BBQ

Mix the above together.

Spread onto serving dish.

Top with "Red or Green Jalapeno Jelly" and serve with colorful chips or crackers.

CREAM CHEESE DIP

8 ounces of whipped cream cheese or room temperature regular cream cheese
Add 2 Tablespoons of your favorite blend of Uncle Joe's BBQ "Sauce in a Bag"
*Kick it up with some Hatch chili's!
*For the Holidays add red and green bell pepper and dice finely.

It is best to make it at least a couple of hours ahead or overnight. The flavors will be much better if it is done overnight. Most people can't wait that long.

SUPER BOWL SAUSAGES

3 pounds Lil Smokies Sausages
1 cup Uncle Joe’s BBQ*
12 ounces Raspberry or Strawberry Jam**
2 cups water
1 cup ketchup

Brown little sausages then rinse off the fats. Add the remaining ingredients and heat until thickened. Sometimes I make a “grab it dish” in which I add sautéed pineapple chunks, bell peppers and onions. You can also use meatballs or ham chunks instead of lil smokies.

*Remember Uncle Joe’s BBQ has about 1 cup of dry ingredients if you want to half this recipe.

**Please note if your jam has large chunks use your food processor or blender to smooth it out.

SHRIMP BACON ROLL-UPS

1 pound of uncooked shrimp (peeled, deveined and tail off)
1/2 pound of thick sliced bacon

Place shrimp in gallon size baggie and pour about 1/3 cup of dry blend of Habanero into the bag, add the shrimp and shake. Let sit in refrigerator about 1 hour or until ready to use. Cut bacon strips in half and fatten them out with the palm of your hand or rolling pin. Place shrimp onto bacon and roll.

Place bacon wrapped shrimp onto a skewer. Grill slowly on middle rack turning often. Each time you turn paint with sauce until done. You can bake in the oven also. Oven temp about 400 degrees turn every 5 minutes and baste until crispy on outside.

Small portion of sauce 1/3 cup of blend - 1/4 cup of ketchup - 1/2 cup of water of fluid of your choice. We used apple cider most of the time.

BBQ QUESADILLAS

1 package of Southwest Style Flour Tortillas
1/2 pound chopped chicken
2 Tablespoons of dry Uncle Joe's BBQ
Chopped red pepper
Chopped red onion
Chopped cilantro
Shredded cheddar cheese or your favorite
Sour cream
Guacamole

Mix 2 Tablespoons of dry Uncle Joe's BBQ with the chicken meat and marinate for 2 hours. Stir fry the chicken and set aside for later.

Use a flat skillet sprayed with oil. Place tortilla on hot skillet, add a layer of shredded cheese in between layers of cooked chicken, red pepper, onions, corn salsa, and cilantro as desired. Add a final layer of shredded cheese, top with another tortilla and press down slowly cook until cheese is sticky and melted. Quickly turn over and heat the other side.

Remove from pan, slice and serve. Garnish the quesadilla with hot corn salsa, sour cream, and guacamole as desired.

BACON JALAPENO CHEESE ROLL UPS

24 large Jalapenos sliced in half and seeded
8 ounces cream cheese
2 Tablespoons Uncle Joes BBQ dry
1 egg*
1 pound of bacon

Mix the cream cheese, Uncle Joes BBQ and egg together.

Line a cookie sheet with aluminum foil.

Fill the jalapeno shells with the cheese mixture. Roll the bacon around the Jalapenos and sprinkle liberally with Uncle Joes BBQ granules and bake at 300 until bacon is crispy. The Uncle Joes BBQ will caramelize a little on the crispy bacon.

If you serve these right out of the oven the peppers will taste hotter than after they have cooled down. You can also prepare these on the grill for the smoky flavor.

*The egg will keep the cheese from separating.

BACON ROLL UPS

½ cup Uncle Joe’s
1 can water chestnuts
1 pound bacon

Microwave or bake in oven bacon until limp, cut bacon in half and roll around the water chestnuts: secure with toothpicks. Arrange in a 9” x 13” oven proof dish. Liberally sprinkle with dry Uncle Joe’s over the top. Drizzle with a little water. Bake at 350 degrees for 20 minutes or until crispy. Let cool 20 minutes before serving

PARTY CHEESE ROLL

2 (8 ounce) packages of cream cheese
1Tablespoon of Worcestershire Sauce
4 Tablespoon of Uncle Joe’s
12 large green olive with pimento
¼ cup of julienne dried tomatoes chopped finely
2.25 ounce jar of Armour Dried Beef slices chopped finely
1 cup of finely chopped pecans

Mix cream cheese with Uncle Joe’s and Worcestershire sauce.
At this point decide if you want a cheese log or just mix it all up taste the same. I like this presentation better.

Form the cream cheese into 12 inch by 6 inch rectangle parchment paper or plastic wrap. Let get hard in the refrigerator for about 4 hours. Spread the olives, sun dried tomatoes and dried beef press down and roll. Then roll in pecans refrigerate until before your guests arrive.

JAMMIN' SLAW SALAD

1 pound coleslaw mix
1 bunch green onions, sliced thinly
½ cup toasted almonds (either sliced or slivered)
¼ cup sunflower seeds
1 package ramen noodles, crushed (reserve seasoning packet for another use)

Slaw Dressing

¼ cup apple cider vinegar
¼ cup Uncle Joe’s Chipotle Blend
1 Tablespoon sugar, optional
1/3 – 1/2 cup olive oil

Combine all salad ingredients except the ramen noodles in a large bowl.

In a small bowl, combine the vinegar, Uncle Joe’s and sugar if using; microwave one minute, whisk in olive oil until well combined.

Toss dressing over slaw mixture & toss well to combine.

Refrigerate for 20 – 30 minutes before serving so flavors can meld.

Top with ramen noodles before serving & enjoy!

Great as a side dish, or use in fish tacos that have also been dusted with Uncle Joe’s!

TEXAS CRANBERRY SAUCE

1 Bottle Shiner "Holiday Cheer"
1 cup Uncle Joe's BBQ
1/4 cup ketchup
1 cup dried cranberries

Mix cranberries with beer and simmer until cranberries are soft add the ketchup and Uncle Joe's and cook until thickened.

Serve with Smoked Turkey.

BBQ CORN & ONION SALAD

4 large ears of corn
1 sweet onion, sliced into 1/2 inch slices
1 tablespoon Uncle Joe's BBQ (your choice flavor) salt and pepper to taste
1/2 lime

Prepare grill with direct fire. Grill corn, in husks for about 10 minutes, rotating frequently. Grill onions until translucent and marked (do this while the corn is grilling) let the corn and onions cool, then husk the corn and cut the kernels off the cobs. Dice the onions and combine with the corn in a large bowl. Season corn and onions by sprinkling Uncle Joes BBQ then add salt, pepper and a squeeze of lime.

STRAWBERRY & FETA SALAD WITH VINAIGRETTE

Baby spinach, fresh cut strawberries and crumble feta cheese.

Toss with:

VINAIGRETTE

Mix 1/2 cup water with
1/3 cup Uncle Joe’s BBQ
Microwave 1 - 2 minutes

Pour into salad dressing bottle and add:

1/4 cup white vinegar
1/2 cup vegetable oil
1/2 cup ketchup

Shake until smooth. Refrigerate until cold.

Optional: 3 Tablespoons fresh grated onion.

UNCLE JOE'S VINAIGRETTE

1/3 cup of Uncle Joe's BBQ
1/4 cup of vinegar
1/2 cup of water
1/2 cup of ketchup
1/2 cup of salad oil

Mix Uncle Joe’s BBQ with vinegar microwave 1 minute

Add remaining ingredients and shake. Refrigerate for up to 2 weeks.

BBQ BEER POTATO SALAD

2 pounds baby red potatoes (sliced)
8 slices bacon
3/4 cup yellow onion (diced)
2 teaspoons brown sugar
2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup Uncle Joe's BBQ (I like the Chipotle with this recipe)
1/2 cup beer or as much as you need

Slice and boil potatoes until almost done. Remove and drain potatoes, then set them aside.

In separate pan, fry the diced bacon until crisp. Remove and drain bacon on paper towel. Crumble into pieces when cooled.

Add diced onion to remaining bacon drippings and sauté until soft. Add brown sugar, salt and pepper; stir to combine. Add drained potatoes and continue to sauté until golden brown. Add crumbled bacon and 1/2 cup Uncle Joe's Chipotle BBQ mix to pan. Gently mix all together. Finally, add 1/2 cup beer to deglaze pan and mix into the potato sauté.

Remove potato salad from pan and serve warm

BEST-EVER PULLED PORK

Bone-in pork butt (6 to 8 pounds)
2 packages Uncle Joe's BBQ Sauce in a Bag
2 bottles of Shiner Bock
1 cup of ketchup, divided
1 cup low-sodium chicken broth
Salt and pepper, as needed

Preheat oven to 325 degrees.

Paint the pork with the mixture. Reserve some for later.

Place on a baking rack in a large roasting pan. Pour one bottle of beer and the chicken broth into the pan, cover tightly with foil, and bake for 5-6 hours, or until fork tender (if you can remove the bone with no resistance, it's ready!). Add water or broth if needed during baking and paint the pork again.

Drain off juices into a small pitcher and place in the refrigerator. Allow the meat to cool enough to handle, and then "pull" by using two forks to shred the meat; set aside.

Remove the reserved juices from the refrigerator, and skim the congealed layer of fat from the top.

Use juices about 1 cup, 3/4 cup of beer, the remaining ketchup, and the other package of Uncle Joe's let cook until medium thick. Moisten the meat to your liking with BBQ sauce, and serve on hamburger buns with pickles, onion slices, and slaw.

SAUCY DIJON BBQ RIBS

2 slabs Baby Backs or Spare Ribs
1 (9 ounce jar) course ground mustard
1 (9 ounce jar) Dijon mustard
2 cups Uncle Joe's BBQ (great with all flavors) Salt and pepper
1 teaspoon crushed red pepper (optional, for heat-lovers)

Season the ribs with salt and pepper.

Combine the mustards and one cup of the BBQ spice together, and rub into the ribs.

Cover and refrigerate overnight.

Preheat oven to 325.

Remove from refrigerator and place on oiled baking racks in a large roasting pan with about 2 cups of water in the bottom.

Seal completely with foil, and bake for 3 hours, or until the meat pulls away from the bone.

While the ribs are roasting, prepare the other cup of Uncle Joe's BBQ sauce as per directions. During the last half hour of cook time, remove foil and slather the ribs with sauce. Continue to cook to desired tenderness.

BABY BACK RIBS

Rub Uncle Joe's BBQ all over the meaty side of the ribs. Place in a big pan bones up. Pour 1 to 1-½ beers depending on how many ribs you are making. Cover the pan with plastic wrap. Now cover the pan with HEAVY aluminum foil tucking the plastic wrap completely under the foil.

Cook at 325 degrees for 2½ hours.

Make your favorite Uncle Joe's BBQ sauce, using beer instead of water, then pour over the ribs liberally and cook on low heat grill until finished.

STEELHEAD TROUT

4 (6 ounce) Steelhead Trout filets
3 Tablespoons Cooking Oil
1 Tablespoon Adam’s House A.P. Rub
Fresh Lemon Juice
½ cup Pecan Meal
½ cup Bread Crumbs
½ pound Crab Meat
¼ cup Uncle Joe’s BBQ Chipotle

Preheat oven to 425.

Spread 1 Tablespoon of the oil on a sheet pan and place the fish skin down. Mix together the Uncle Joe’s, pecan meal, bread crumbs, Adam’s Rub, crab meat and the remaining oil.

Cut a slit in the middle of the filets and place ½ cup of the stuffing in each.

Bake for approximately 13-17 minutes or until the stuffing is 145 degrees internal.

Finish with Lemon Juice.

You can also cut the trout into strips and then stuff them with the Crab mixture and then roll them like a cinnamon roll. (As shown above.)

BBQ GLAZED SALMON

2- 8 ounce King Salmon Fillets
1 Tablespoon Olive Oil
2 Tablespoons dry Uncle Joe’s BBQ
½ cup Roasted Hatch Chile Peppers, minced

Preheat oven to 425. On a foil lined sheet pan, place the salmon skin side down then rub lightly with olive oil and sprinkle with the Adam’s rub. Mix the BBQ seasoning and the roasted chilies and top the fish with the mixture then bake for 10 minutes per inch thickness, at 425 degrees approximately 12-15 and finish with lemon juice. Enjoy!!!

Try this recipe on a Cedar Plank

CHIPOTLE SALMON

Rinse off the salmon, dry it with a paper towel.

Lay it on a piece of aluminum foil for oven cooking or a wood plank for outside grilling

Rub a heavy amount of the "Sauce in a Bag" spices onto the salmon

Bake in 425 oven for 10 minutes per inch of salmon or outdoors until inside temp is about 160 degrees

BBQ CHICKEN TERIYAKI

1 pound diced chicken breasts
1 red bell pepper, thinly sliced
¼ pound snow peas, trimmed
½ pound sliced white mushrooms
2 Tablespoons oil
1 cup pineapple juice
2 Tablespoons soy sauce
½ cup Uncle Joes Honey Mesquite BBQ

Season your chicken with salt and pepper.

In a large skillet over medium high heat, add your oil then sauté your chicken breasts until nearly cooked through, about 4 minutes. Cover and set to the side. Add the juice, soy and BBQ seasoning and bring to a simmer till thick then place all the veggies and cover tightly for 2 minutes.

Turn heat on high, remove lid and add the chicken.

Stir till sauce has thickened and chicken is cooked, about 2 minutes.

Season to taste and serve over rice.

COLA GRILLED CHICKEN

Make sauce according to the instructions on the box of Uncle Joe's BBQ replacing the water with one 12 oz. Cola, your favorite flavor. Baste the chicken with the sauce the last 30 minutes until you get a nice glaze on the chicken. I have used, cola, rootbeer,
Dr. Pepper and orange. All are very good.

SOOZI’S MEATLOAF

2 pounds ground beef
1 cup cornbread stuffing mix
½ cup onions
2 eggs
4 Tablespoons Uncle Joe’s BBQ
1 Tablespoon Worcestershire Sauce
1 Tablespoon Dijon Mustard
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder

Preheat oven to 350 degrees F.

Mix all the ingredients together, and then spread the meatloaf mixture into an ungreased pan. Use a sheet pan and form the meatloaf into a loaf.

Prepare some Uncle Joe’s barbecue sauce according to directions. Bake uncovered for 45 minutes to one hour at 350 degrees. Spread on top of the meatloaf Uncle Joe’s Sauce prepared and bake an additional 5 to 10 minutes, uncovered.

ROASTED  CHICKEN

2 teaspoons
⅛ teaspoon pepper
3 Tablespoons Uncle Joe’s BBQ (dry)
⅛ teaspoon dried thyme
⅛ teaspoon rosemary
1 whole chicken
Additional Uncle Joe’s BBQ Sauce, as needed

Preheat the oven to 450, and combine the dry spices.

Rinse the chicken under cold water and pat dry.

Rub the chicken with oil and dry Uncle Joe’s BBQ. Make small slits under leg and stuff under the skin some of Uncle Joe’s BBQ. Truss with butcher's twine or raffia.

Place the chicken, breast side up on a rack in a roasting pan. Bake in oven for 15 minutes, then turn the heat down to 375 degrees and continue roasting until an internal temperature of 155 degrees is achieved (if the skin is browning too quickly, cover the bird with a tent of foil).

Remove from oven, cover, and allow to rest for fifteen minutes before serving.

Serve with warm Uncle Joe’s BBQ sauce, or baste with BBQ sauce while cooking for more flavor!

BBQ CHICKEN PIZZA

1 cup Uncle Joe's BBQ
1 sheet frozen puff pastry, thawed or Naan Bread
1 1/2 cups shredded Mexican blend cheese
1 cup cooked, shredded chicken
2 Tablespoons chopped red onion
1/4 cup crumbled bacon
2 Tablespoons grated Parmesan cheese

Preheat oven to 400°F.

Prepare BBQ sauce according to package directions saving 1 Tablespoon for top: set aside 1 cup of the sauce for this recipe, and reserve the rest for later use.

Unfold pastry sheet on lightly floured surface. Roll into 15" x 10" rectangle and place on baking sheet. Prick thoroughly with fork. Bake 10 min. For the Naan bread you do not have to pre bake it. A lot easier for me.

Spread BBQ sauce over crust to within 1/2" of edges. Top with cheese blend, chicken, red onions, and bacon bits. Sprinkle with Parmesan cheese and more Uncle Joe’s dry spices.

Bake 5 min. or until cheese melts. Cut into 8 pieces.

*This recipe can easily be doubled using all of the sauce and puff pastry.

SARAH'S BBQ MEATLOAF

1 cup Uncle Joe's BBQ
(Set aside 2 Tablespoons dry mix from the package)
1 pounds ground beef
2 ribs celery
2 cloves garlic
1/4 yellow onion
1 egg
1 cup cornflakes
1/2 cup chopped parsley
Salt and Pepper

Topping:
2 Tablespoons of reserved mix • 1 Tablespoon ketchup • 1/4 cup water

Set aside 2 Tablespoons of dry Uncle Joe's BBQ

Combine remaining ingredients and mix well. Form into a loaf in a small pan.

Topping:
Mix 2 Tablespoons dry Uncle Joe's BBQ, 1 Tablespoon ketchup and 1/4 cup of water together and microwave 2 minutes or until thickened and pour on top.

Bake at 350 degrees for one hour or until internal temp is 165 degrees

TEXAS BACON BURGER

Mix 1/3 cup Uncle Joe’s with one pound of ground beef or bison. Let the mixture sit for a couple of hours in refrigerator. Shape into quarter pound burgers. Refrigerate until just before grilling. Grill burgers over medium heat 5 minutes on each side.

Tip: When you see the blood drops coming up from the meat it is time to flip them for a medium cooked burger over an open grill (not covered).

Bake bacon in the oven for about 10 minutes at 350 degrees. Drain fat. Sprinkle liberally with Uncle Joe’s blend. Sprinkle a little water over the top and return to oven until crispy.

Be careful towards the end it will burn easily. Let cool completely. Top the burgers with the bacon and prepared sauce of your choice. Sometimes I add a little Worcestershire to the sauce recipe.

ORIGINAL SLOPPY JOE’S

1 pound hamburger meat
1/2 cup chopped onion
1 minced garlic clove
15 ounce can crushed tomatoes
1 cup Uncle Joe’s (your choice blend)
Brown meat, onion, and garlic, add tomatoes and Uncle Joe’s. Cool until thickened.

You can substitute other ground meat for the beef.

SOUTHWEST STEAK BURGERS

1 pound of ground Angus Sirloin
1/3 cup Southwest blend

Mix together like a meatloaf. Make patties and grill! Sauce of your choice on top!

BISON BURGER

Mix one pound of ground bison with 1/3 cup of Uncle Joe's, adding ¼ pound of shredded Monterrey Jack cheese.

Form burgers and grill. You can also grill on your George Foreman for about 6 minutes.

RICE PILAF

4 teaspoons unsalted butter
1/2 cup onion, diced
2 cups long-grain white rice
1/2 cup Uncle Joe's Original BBQ sauce (dry)
¼ cup corn kernels (canned is okay)
¼ cup chopped roasted green chilies (Hatch, preferred)
Salt and pepper to taste
1 bay leaf
1 quart of Chicken Broth

Preheat oven to 350. Heat butter in a medium sauce pot. Add onions and sweat over medium heat until color begins to change. Add remaining ingredients. Cover with aluminum foil and cook in the 350 degree oven for 40 minutes.

Fluff the rice with a fork, remove bay leaf, and serve warm.

For a little extra flavor add 1/2 cup white wine!

Texas Baked Beans

1 -32 ounce can of Pork and Beans
1/3 cup of brown sugar
1/3 cup of Uncle Joe's BBQ
1/3 cup of ketchup
1/4 cup of water
2 Tablespoons Worcestershire Sauce
1/2 cup chopped onion
1/2 cup chopped bell pepper

Mix together and bake at 400 degrees for one hour.

CHIPOTLE PINTO’S

1 pound dried Pinto Beans
1 small Ham Hock
1 1/2 Tablespoons
McCormick’s Beef Base
2 quarts of water
2 Shiner Bock Beers

Wash your dry beans checking for small rocks and dark brown smaller beans.

Bring all of the above ingredients to a slight boil then lower temperate to simmer (Do not cover). Check every 30 minutes to make sure you have enough liquid. Simmer slowly 4 hours.

Add 1/2 cup Uncle Joe’s Chipotle spices and second Shiner Bock Beer. Continue to cook slowly until very tender. About 2 more hours, watch your liquid, you can always add more beer or water.

BBQ BEER BATTERED ONION RINGS

Grape seed oil or canola oil for frying(heated to 350 degrees)
2 pounds Texas 1015 sweet onions
3-4 Tablespoons Uncle Joe's BBQ in a bag (chipotle or southwest)
1 1/2 cups flour
12 ounce cold beer (shiner bock works great!)
Salt and pepper to taste

Prepare onions by removing outer papery skins and cutting into 1/2 inch rings or Julianne. Separate rings. Prepare batter by combining seasonings, flour, and beer. When oil is ready, dip onion rings in batter and drop in frying oil until golden brown, about 3 minutes. Drain on paper towels, sprinkle with salt and pepper and serve immediately with Uncle Joe's BBQ sauce or preferred condiments.

TWICE BAKED SWEET POTATOES

4 Sweet Potatoes about 6”x 2”
4 Slices Bacon
1/2 cup chopped onion
1 minced garlic clove
4 Tablespoons Uncle Joe’s
3/4 cup sour cream
2 Tablespoons Butter
Spring onions for garnish

Wash and dry potatoes, coat with olive oil and make small cuts where you will slice later.

Bake for 1 hour at 375 degrees.

Cut each potato into 4 pieces, carve out the centers and save.

Fry the bacon and remove from pan. Sauté the onion and garlic in the bacon drippings, add to saved potatoes with the butter and Uncle Joe’s and whip. Let cool. Add the sour cream and crumbled bacon (saving some bacon for garnish). Spoon the potato mixture into the potato skin shells. Right before serving, heat in oven for about 10 to 15 minutes. Garnish with spring onions and crumbled bacon and serve hot.

BBQ BACON CHEDDAR MAC

3/4 pound bacon, cooked and chopped*
1 pound elbow macaroni, cooked according to package
1/4 cup Uncle Joe's BBQ
4 Tablespoons butter
1 Tablespoon flour
2 1/2 cups milk, heated salt and pepper, to taste
12 ounces shredded cheddar cheese
1 cup Panko breadcrumbs
*(ground beef may be added to make this a BBQ Chili-Mac!)

Preheat oven to 375 and grease a 9x13 baking dish.

Prepare ½ cup degrees (1/2 cup) Uncle Joe’s BBQ according to package instructions; reserve remaining dry BBQ spice, and set both sauce and spice aside. Melt butter in a heavy-bottomed sauce pan. Stir in flour and cook, whisking until smooth, and cook until roux reaches a sandy blonde. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil, reduce heat, and simmer for five minutes, stirring throughout.

Turn the heat to med-low. In batches, add all but a quarter of the cheese, waiting until the cheese is melted before adding in more. Add the prepared BBQ sauce and bacon into the cheese sauce, and season to taste with salt and pepper.

Pour the sauce over the macaroni noodles and combine thoroughly before placing into the baking dish. In a small bowl, combine the Panko crumbs with 1 1/2 Tablespoons of the BBQ spice.

Sprinkle the remaining cheddar over the top of the casserole, and spread the crumbs over the cheese.

Bake until golden brown and bubbly, about 30-40 minutes. Allow to rest at least 10 minutes before serving.

SUMMER VEGGIE'S

1 fresh ear of corn
1 zucchini
1 yellow squash
2 Tablespoons or to taste Uncle Joe's BBQ
1 teaspoon garlic salt (optional)
1 red pepper (optional)

Cut corn off cob (I usually cheat and use a one pound bag of frozen sweet corn, fresh is better), use back side of knife to squeeze out extra juice from corn, cut squash and zucchini in half moons.

Season with salt & pepper. Put a small amount of grape seed oil into pan and heat, throw veggies in add a good size sprinkle about two tablespoons of Uncle Joe's BBQ to the veggies. Cook for about 5 minutes sprinkle one last little bit of Uncle Joe's and sauté one minute more and serve. Let cool a bit before serving.

SHOO-FLY-PIE

1 prepared pie shell

CRUMBS:

1 1/3 cup all-purpose flour
¾ cup dark/light brown sugar
2 teaspoons Uncle Joe’s BBQ
2 Tablespoons cold,
unsalted butter
1/4 teaspoon kosher salt

FILLING:

3/4 cup boiling water
3/4 teaspoon baking soda
¾ cup molasses
1 ½ Tablespoons Uncle Joe’s BBQ
1 whole egg, beaten
1 teaspoon vanilla extract or
vanilla bean paste
½ teaspoon cinnamon (optional)

Par-bake the pie crust as per package direction and set aside to cool. Lower temp of oven to 350 degrees

BBQ CARAMEL CORN

1/3 cup Uncle Joe's BBQ (I use Chipotle)
¾ cup brown sugar
¼ cup white corn syrup
1 stick margarine (1/2 cup)
1 cup raw peanuts (optional)
5 to 6 quarts cold popcorn
(I use store bought already popped corn)
1 teaspoon baking soda

Spray a 12 x 16 aluminum foil pan or larger. Dump the popcorn into the pan.

Boil together the first 5 ingredients for 5 minutes.

Add 1 teaspoon baking soda and stir quickly.

Pour quickly over popcorn and toss until most of the corn is covered.

Bake at 300 degrees for one hour tossing it every 15 minutes. Let cool!

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