BBQ Slaw
4 cups shredded cabbage
1 Can (14.5 oz)diced tomatoes
½ cup Eastern Style Blowin’Smoke (yellow label)
½ cup brown sugar
Mix all ingredients together for a great BBQ slaw.
* For a hotter version, substitute diced tomatoes with green chiles.
BBQ Cocktail Wieners
2 pkgs. of smoked cocktail wieners
1 bottle Blowin’ Smoke BBQ Sauce (Red label)
I small jar of cherry preserves (you may use other flavors of your choice)
Combine all ingredients in crock pot;cook on medium heat for 1 ½ – 2 hours. You may substitute meatballs for cocktail wieners.
Cream Cheese Dip
Use block of low fat cream cheese
Pour Blowin’ Smoke BBQ Sauce over the cream cheese
Serve on crackers of choice.
Lisa’s Pork Chops
Needed: 1 large Pack of Pork Chops-Regular or Tenderized
Cook in a frying pan with Blowin’ Smoke Eastern Style BBQ Sauce, no oil and season with Pig Pens Original Seasoning. Add Original Blowin’ Smoke BBQ Sauce for extra flavor.
“My Kids love them………They beg for them all the time!”
Lisa Jones
Lisa’s Produce, Taylorsville NC
Meemaw’s Baked Beans
Needed: 2 cans plain Bush Baked Beans, 1 Bottle of Blowin’ Smoke BBQ Sauce, Finely Chopped Onion and Finely Chopped Green Pepper.
Put all ingredients in a Crock pot and let simmer for 2 hours using only ½ of the Bottle of Blowin’ Smoke BBQ Sauce. After one hour you may add more Blowin’ Smoke BBQ Sauce to taste.
Meemaw says the longer you simmer them the better the flavor and they’re even better re-heated! When she takes them to family gatherings in an aluminum pan the only thing left in the pan are the scrape marks from the serving spoon!
Meemaw
Country Boys Produce, Concord NC
Christi’s Spicy Boiled Peanuts
Needed:
1 Bag of Raw Peanuts
1 Bottle of Blowin’ Smoke BBQ Sauce (½ Bottle or more if you want)
Jalapeno Juice (Just pour a little in for flavor)
Crushed Red Pepper (To your liking)
1 package of Chili Seasoning or Taco Seasoning
Salt (To your liking)
Dash of Sugar
Garlic salt (To your liking)
Mix all ingredients together in your crockpot. Fill the rest of the crockpot up with water and stir m’ up real good. Cook them on low all night or or for 5-7 hours. YUM YUM!!! Enjoy!
Chris’ Kickin’ Wings
Needed:
5 lbs. of chicken wings
1 bottle of Original Blowin’ Smoke BBQ Sauce
1 bottle Moore’s Buffalo Wing sauce
Chris prefers to grill his wings over charcoal but you can cook them anyway you like. Mix ½ bottle of Blowin’ Smoke with ½ bottle of the Moore’s. Once the wings are done, either brush the mix on the wings and let them cook for an additional 5 minutes or toss the wings in the sauce and serve. Either way, Chris says this adds a great “kick” to your wings!
Olde World Meat Market’s Beef BBQ
Needed:
1-2/3 lb. Chuck Roast
1-Cup Apple Juice
Salt & Pepper to taste
1- Bottle Blowin’ Smoke BBQ Sauce
Pour Apple Juice in Crock Pot. Add the Roast, Salt & Pepper. Cook on low for 6-8 hours. When the Roast is done use a fork to pull it apart in the Crock Pot. Add Blowin’ Smoke BBQ Sauce and let simmer for 1 hour. Serve on a bun with Cole Slaw for Great BBQ without standing over a grill all Afternoon!
Ann’s Blowin’ Smoke Grilled Salmon
Needed:
2 Salmon Steaks
2 Cups Apple Juice
¼ Cup Soy Sauce
1 Clove Garlic
1 Cup Blowin’ Smoke BBQ Sauce to taste (adjust as preferred)
Marinate Salmon Steaks in Apple Juice, Soy sauce, and Garlic for 2-3 hours. Place Salmon on Greased Aluminum Foil. Cover with Blowin’ Smoke BBQ Sauce and grill to Perfection! Add more Blowin’ Smoke BBQ Sauce after grilling if desired.
Jack’s Smoked Boston Butts
Needed: Whatever number of Boston Butts you want to smoke. For my cooker we usually do between 24 and 36 butts. We smoke with charcoal and try to keep the temperature between 225 and 250. You can also smoke these butts on gas grills but I’d rather smoke them on charcoal. It helps to spray the cooking grid down with cooking spray so as to keep the skins from sticking and tearing off. However, NOBODY complains when we a pan of smoked pork skins when we are done for the day! We start the butts skin side down and cook for 2 hours. Charcoal is added as needed to maintain cooking temperature. We continue to turn the butts every 2 hours until they are ready to come off at about the 8 to 10 hour mark. The way I gauge if they are ready to come off the cooker is by feeling the bone loosen up inside the butt. You can tell when you pick them up to turn them. When we take them off the cooker we put each butt on a double layer of foil(we use a double layer because foil is made so thin these days) and pour about a cup of Blowin’ Smoke Eastern Style BBQ Sauce over it. Wrap the foil down tightly being real careful not to punch a hole in the foil. We then place the butts in a big plastic cooler with a good seal and let the sauce “steam” into the meat. They stay piping hot in the cooler just waiting for folks to come by and take them home.
Jack’s Christmas Chicken
We do this chicken every year for Our Friends and Family Christmas Takeout. Everyone that gets an invite brings a toy and we take them to the Salvation Army the next day to give to the children of the less fortunate.
Needed: Blowin’ Smoke BBQ Sauce, Blowin’ Smoke Eastern Style BBQ Sauce and Pig Pen’s Original Seasoning. We usually smoke between 80 and 100 chicken leg quarters but you Smoke however many you need. The reason we do leg quarters is because many times when you are smoking halves the breast and the wing will be dried out by the time the leg and the thigh are done. You can also freeze these quarters and they do really well with a little extra sauce in the freezer bag to prevent the freezer burn. We spray the grid to keep the chicken from sticking. Once the chicken is on the grill we sprinkle Pig Pen’s Original Seasoning all over it. To smoke this much chicken we use a whole 5.5 oz. bottle. When we smoke chicken we try to keep our temperature in the 225 range. We start bone side down and turn every hour. The way we know when our chicken is done is by the skin method. When we see the skin beginning to draw and wrinkle then we are ready to take it off the cooker. We put the chicken in a big cooler one layer at a time with the bottom lined with one layer of foil. We then pour a mixture of 1/3 Blowin’ Smoke BBQ Sauce and 2/3 Blowin’ Smoke Eastern Style BBQ Sauce all over the chicken from a gallon jug. Place another layer of foil down on the layer of chicken and repeat with the sauce mix. When you get to your last layer of chicken cover it with a layer of foil and close the lid on the cooler to keep the heat in. You want to let the sauce soak into the meat for a least an hour or so. When you open that cooler your chicken will be so moist and tender your whole family will enjoy it.
Jack’s Babyback Ribs
Needed: However many racks of ribs you want to smoke my cooker will smoke 32 racks and I use pretty close to a gallon of Blowin’ Smoke BBQ Sauce when I smoke them. I smoke my ribs like I do my chicken in the 225 range. Some folks do all kinds of tricks to their ribs before they put them on the grill but we just put them on membrane side down and we do not remove the membrane. After one hour we turn the ribs and smoke for another hour. When we turn the meat side up for the 3rd hour of smoking we baste the ribs with Blowin’ Smoke BBQ Sauce and smoke them another hour. Here’s where we really have to be careful. Before we turn the meat side down we baste one more time. Because the sauce has honey in it we only leave the meat side down long enough for the sauce to “caramelize” on the ribs. Once that is accomplished we either take them off or put the membrane side down again. The way we tell if they are ready to be taken off is with a pair of tongs. Picking the ribs up in the center of the rack look for separation of the bone and the meat and also the rack will feel like it is going to break in the middle. At this point, place the ribs in a long steamer pan and drizzle just a little more sauce on each rack. Cover with foil and let the sauce soak in for 30 minute to an hour or you can use a cooler and wait even longer.
Blowin’ Smoke “Under The Cheese Cheeseburger”
Needed: Hamburger Patties, Cheese Slices, and Blowin’ Smoke BBQ Sauce.
Grill your hamburgers just like you normally do. Right before you put the cheese on the burgers give those burgers a shot of Blowin’ Smoke BBQ sauce. Place the cheese on top of the burgers and let it seal in that great Blowin’ Smoke Flavor! The Cheese of choice for me would have to be Pepperjack!
Blowin’ Smoke BBQ Sauce is great on chicken, ribs, and pork. It is also good on shrimp and salmon. We have fans who use it to make baked beans and add to their vegetable soup. Deer hunters also enjoy using it in a variety of venison dishes.
Blowin’ Smoke Eastern Style is excellent on collard and turnip greens. We also use it when grilling chicken – it is excellent as a dipping sauce.
About Blowin’ Smoke:
Blowin’ Smoke BBQ Sauce has been on the market since July 2008. The original sauce is honey and ketchup-based, a Memphis-style BBQ sauce. In 2009, the Eastern style “dipping sauce” was created – a vinegar-based product that is reminiscent of sauces used to prepare BBQ in Eastern N.C. The products are available throughout the Piedmont at many “Mom & Pop” grocery stores, produce markets, drug stores, and meat markets. The creator and distributor is Jack Moore of Salisbury.
For more information:
Jack Moore
Jack & Gigi Enterprises, LLC
PO Box 4072
Salisbury, NC 28145
Phone: 704-637-9351
Email: blowinsmoke@bellsouth.net
www.blowinsmokebbqsauce.com
