BBQ SAUCE RECIPES

BBQ Beef Brisket Sandwiches

One 4-pound brisket

1 tablespoon plus 1 teaspoon kosher salt 

1 packed tablespoon light brown sugar 

1 tablespoon dried shallots 

2 teaspoons garlic powder 

2 teaspoons smoked sweet paprika 

1 teaspoon cayenne pepper

Buttered toasted buns

Jimmy Ray's Championship BBQ Sauce

 

Crunchy Ranch Slaw:

1/2 cup mayo

1/4 cup chopped fresh dill

1 tablespoon granulated sugar 

1 tablespoon white vinegar 

1 teaspoon yellow mustard 

1/2 teaspoon garlic powder 

1/2 teaspoon freshly ground black pepper 

1/4 teaspoon kosher salt 

1 small crown broccoli 

1/4 green cabbage, thinly sliced (about 4 cups) 

1 bulb fennel, fronds reserved and bulb thinly sliced (about 4 cups) 

Special equipment: 3 cups hickory wood chips soaked in water 30 minutes; a foil pan

Allow the brisket to come to room temperature for 30 minutes.

Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.

Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns with Jimmy Ray's Championship BBQ Sauce on top and Crunchy Slaw (se recipe following). Be sure to set extra sauce out for Happy Saucing!

Crunchy Ranch Slaw:

Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.

Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.

Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

 

BBQ Beef Sandwiches

• 2-3 Pound Beef Roast

• 1 cup Jimmy Ray’s BBQ Sauce

• 6 Buns or Rolls such as Hamburger Buns, Kaiser or Sub/Hoagie Rolls

The next time you want to throw a beef roast in the crockpot, think about making it a BBQ beef night!

Put the roast in a crockpot, covered with water and your favorite seasonings.  Let cook until the roast can be shredded, but before it gets dry.  Shred the roast, removing all unwanted fat and bones.  Mix in the right amount (to your taste) of Jimmy Ray’s BBQ Sauce.

You can also use a pork roast and let your imagination go wild with any of the tasty Jimmy Ray’s Sauces!
 

Baby Back Ribs 

FOR THE SPICE RUB

3 tablespoons sugar

 2 teaspoons salt

 1½ tablespoons smoked paprika

 1½ teaspoons garlic powder

 1½ teaspoons onion powder

 1 teaspoon ground cumin

 1 teaspoon dried oregano

 ½ teaspoon ground mustard

 ½ teaspoon cayenne pepper

FOR THE RIBS

2 Racks Baby Back Rib

About 6 tablespoons Jimmy Ray’s Championship BBQ Sauce, plus more for serving

Make the Spice Rub: In a medium bowl, whisk together the sugar, salt, smoked paprika, garlic powder, onion powder, cumin, oregano, ground mustard, and cayenne pepper.

Preheat smoker to 225°F or oven to 300°F. (If using the oven, set one rack in the middle position and one rack in the top position.)

Remove the membrane that coats the underside of each rack of ribs. Using a butter knife, loosen the membrane around one of the end bones, scraping it away from the ribs. Once you get under it, grab the membrane with a paper towel and peel it off. If you’re lucky, it will come off all in one piece.
(Alternatively, ask your butcher to do this for you.)

Coat the ribs evenly on both sides with about half of the spice rub. Allow the ribs to sit for about 15 minutes to “sweat” and absorb the rub, then coat the racks with the remainder of the rub. It will seem like too much rub but it’s not – use it all.

SMOKER METHOD: Place the spice-coated ribs in the smoker and cook for 2 hours. Remove the ribs from the smoker and double-wrap each rack in heavy-duty foil. Return to the smoker for 1½ hours. Remove the foil-wrapped ribs from the smoker (hot grease may drip out of the foil, so be careful). Carefully unwrap, leaving the ribs on the foil, and brush to the top of each rack with about 3 tablespoons of Jimmy Ray’s Championship BBQ sauce. Fold the edges of the foil around the ribs, creating a makeshift “pan” for each rack. Place the racks back in the smoker on the foil and cook for 45 minutes to 1 hour more, or until the racks are tender. To determine if they’re done, lift them from the center with tongs – if they bend easily and the meat “cracks” on top, they are ready. Let the ribs cool for about 10 minutes, then slice and serve.

OVEN OR OVEN-TO-GRILL METHOD: Line a baking sheet with heavy-duty aluminum foil. Place the spice-coated ribs on the prepared pan, cover the pan tightly with foil, and bake until tender, about 2 hours. Turn the oven to broil. Remove the foil from the ribs and brush each rack with 3 tablespoons of Jimmy Ray’s Championship BBQ Sauce. Broil until the sauce just starts to bubble and caramelize, 2 to 4 minutes. Keep a close eye on the ribs while they’re under the broiler; because of the sugar in the rub and sauce, they will quickly go from nicely caramelized to burnt. (Alternatively, you can skip the broiling and finish the ribs on the grill. Preheat the grill to medium and grill the baked racks for 10 to 15 minutes, brushing occasionally with Jimmy Ray’s Championship BBQ Sauce until charred in spots and heated through. Adjust heat as necessary to prevent burning.) Let the ribs cool for about 10 minutes, then slice and serve.

Happy Saucing!

 

Chopped Cheese Sandwich

1 1/4 pounds ground chuck (80% lean)

1 small onion, thinly sliced

2 tablespoons butter

4 hoagie buns

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon granulated garlic

8 slices American cheese

1/4 cup mayonnaise

Jimmy Ray’s Championship BBQ Sauce

2 cups shredded iceberg lettuce

1 tomato cut into 8 thin slices

In a large cast iron pan or griddle at medium-high heat, melt 1 tablespoon butter, toast inside surface of buns, 3-4 minutes. Set aside on plate..

Add remaining butter and onion to pan, sear about 3 minutes, stirring occasionally until onions begin to get transparent. Move onions to sides of the pan, Move onions to sides of the pan, add ground beef to center as one large loose burger patty, brown without breaking it up. Season raw side with salt, pepper and granulated garlic. Sear beef 3-4 minutes, flip to brown second side, 2 minutes.

Begin to chop up ground beef with a turner/spatula while working onions into beef mixture (about 3 minutes). Once no pink remains, divide ground beef and onion mixture into 4 even portions while still in pan, add 2 slices of cheese to each portion, melt another 2 minutes.

Spread mayonnaise on insides of buns, drizzle top and bottom with Jimmy Ray’s Championship BBQ Sauce, add beef and top with lettuce and tomato. Press together and enjoy!

 

Pulled Pork Nachos

A Bag of your favorite Corn Tortilla Chips

2 Cups of Pulled Pork

1/2 Cup  Jimmy Ray’s BBQ Sauce

2 Cups Shredded Cheddar Cheese

Olives & other favorite Veggies

Jimmy Ray’s Jalapeño Sauce

Don’t forget when you throw a pork butt on the smoker to set some meat aside for this tasty late night or tailgating snack!

Taking the tortilla chips, spread them on a single layer on a microwavable pan (you can also warm them in the oven).  

Mix the pulled pork  with Jimmy Ray’s BBQ Sauce and cover the chips. Layer on the cheddar cheese. Top with Olives and your choice of veggies. Finish with a generous amount of Jimmy Ray’s Jalapeño Sauce over the top. Microwave, or bake in the oven, until the cheese melts. This is a great snack for any occasion!

 

BBQ Bacon Cheeseburger Pizza

1 Pound Lean Hamburger

1/2 Cup Chopped Onion

1 Cup Jimmy Ray’s Championship BBQ Sauce

1/2 Pound of Your Favorite Bacon
   – cooked to the desired doneness and broke into small pieces

2 Cups Mild Cheddar Cheese or your Favorite Pizza Cheese

1 Store Bought Pizza Crust or you can make your own!

1/2 cup of Jimmy Ray’s Jalapeño Sauce 


Cook the hamburger and chopped onion until done through. Drain.  

Evenly spread the cup of Jimmy Ray’s Championship BBQ Sauce on the pizza crust.  

Next, put an even layer of hamburger and bacon pieces on top of the crust sauce. 

Sprinkle generously with the cheese.  Bake per crusts instructions or until cheese is melted and bubbly.

Finally…  swirl the Jimmy Ray’s Jalapeño Sauce across the top. If desired, you can use more than this recipe calls for!

 

BBQ Chicken Tacos

2 large boneless skinless chicken breasts (or thighs)

2/3 cup Jimmy Ray’s Championship BBQ Sauce , divided

1 cup cherry tomatoes , chopped

1/3 cup red onion , chopped

1 avocado , peeled, cored and sliced

12 corn tortillas or small flour tortillas

Fresh cilantro, chopped, for topping

Shredded Lettuce


Directions

Add chicken and ⅓ cup bbq sauce to a ziplock bag. Refrigerate for 1-3 hours.

Preheat grill and lightly grease with cooking spray. Add chicken and cook for 4-5 minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a cutting board, baste with remaining BBQ sauce, and allow to rest for 5 minutes before chopping or shredding.

Warm tortillas on grill or in a hot skillet. Add a spoonful of chopped chicken, tomatoes and avocado to each warm tortilla. Drizzle with extra bbq sauce. Garnish with fresh shredded lettuce and cilantro. Enjoy.

 

Sloppy Joe Biscuits

1 pound lean ground beef (90% lean)

1/4 cup each finely chopped celery, onion and green pepper

1/2 cup Jimmy Ray's Championship BBQ Sauce

1 tube (12 ounces) refrigerated flaky biscuits (10 count)

1/2 cup shredded cheddar cheese


Directions

Heat oven to 400°. In a large skillet, cook beef and vegetables over medium heat until beef is no longer pink, 5-7 minutes, breaking up beef into crumbles; drain. Stir in barbecue sauce; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally.

Separate dough into 10 biscuits; flatten to 5-in. circles. Press onto bottoms and up sides of greased muffin cups. Fill with beef mixture.

Bake until biscuits are golden brown, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, 1-2 minutes longer. Drizzle with Jimmy Ray's Championship BBQ Sauce.

 

Oven Baked BBQ Short Rib Sandwich

3 pounds beef bone-in beef short ribs

2 tbsp olive oil

1 tsp sea salt

½ tsp pepper

2 tsp garlic powder

2 tsp onion powder

1 tsp chili powder

1 tsp paprika

2 tsp oregano

2 tbsp brown sugar

⅓ cup Jimmy Ray's Championship BBQ Sauce

 

Rinse ribs in cold water then dry using paper towels.
Make sure the ribs are well dried.

Blend the spices and brown sugar together.

Brush the ribs with oil.

Rub the seasoning mixture into the beef ribs. Add additional olive oil if needed.

Put the seasoned ribs into a sealed plastic bag and marinate in the refrigerator for 2 hours.

Preheat oven to 275F.

Cover a baking pan with foil.

Place the seasoned ribs in a single layer on the baking dish.

Cover the ribs with another sheet of foil, leaving some room between the ribs and the foil. Make sure the foil is tight, so steam does not escape.

Place the ribs on the center rack of a preheated oven.

Cook the ribs for 3 ½- 4 hours, until you’ve reached an internal temperature of 205° F. or until bone starts to separate from the meat and meat is tender.

Brush the ribs generously with Jimmy Ray's Championship BBQ Sauce.

Broil the ribs on low for 3-4 minutes until the sauce gets bubbly and begins to caramelize. Don’t let it burn!

Happy Saucing!

 

Baked Meatballs

1 pound lean ground beef

1/2 cup onion finely chopped

1/4 cup dried bread crumbs

2 garlic cloves minced

1 egg

1/4 cup parmesan cheese finely grated

3 Tbsp. ketchup

1 tsp. salt

1/4 tsp. pepper

1 Tbsp. parsley minced (or about 1/2 Tbsp. dried)

Jimmy Ray's Championship BBQ Sauce


Preheat oven to 400ºF. Spray a large cookie sheet with cooking spray.

Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper and parsley in a large mixing bowl.

Add in ground beef and mix gently until combined. Do not overwork. Form into 1-inch balls and place on prepared cookie sheet.

Bake in preheated oven for 15-20 minutes, or until meatballs are browned and cooked through.

Brush Jimmy Ray's Championship BBQ Sauce on finished meatballs, move to a plate or platter. Serve with extra BBQ Sauce for dipping.

 

Roast Beef Hoagie


1 Tablespoon fresh rosemary chopped finely (or 1 teaspoon dried rosemary)

1 Tablespoon fresh thyme chopped finely (or 1 teaspoon dried thyme)

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

¼ cup olive oil

3 pound rump roast

4 buns or East Coast Lobster Buns, sliced in half

4 slices aged cheddar cheese

Jimmy Ray's Championship BBQ Sauce

Chopped roast beef

½ cup micro greens (optional)

Bias cut green onions


Preheat your oven to 375°F

In a small bowl, combine the garlic, rosemary, thyme, salt and pepper. Stir in the olive oil until well combined. Let sit for 5-10 minutes so the herbs soften and the oil takes on their flavor.

Rub the herb mixture all over roast, making sure it’s completely covered.

Place roast in roasting pan and cook for 30 minutes to brown the outside.

Reduce the oven temperature to 225°F and continue cooking for 1 ½ to 2 hours or until an internal temperature reads 135 – 150° F, depending on your desired level of doneness.

Remove the roast from the oven and cover with it aluminum foil. Let the roast rest for 15-30 minutes before serving.

If you are slicing the roast beef yourself, you can do so using a very sharp knife, a mandolin, or a meat slicer. I prefer the roast beef to be chopped for this sandwich.

Start by adding your lettuce to the bottom bun.

Next, place on your cheese and then the sauce. The lettuce and cheese will help protect the bottom bun from getting too soggy from the sauce.

Stack on the chopped roast beef.
Cover with additional Jimmy Ray's Championship BBQ Sauce.

Add optional micro greens.

Place on the onions. Serve.

Happy Saucing!

 

Sloppy Burger

2 pounds ground beef

1 egg, beaten

¾ cup dry bread crumbs

3 tablespoons evaporated milk

2 tablespoons Worcestershire sauce

⅛ teaspoon cayenne pepper

2 cloves garlic, minced

 

 - Sloppy Toppings

Jimmy Ray's Championship BBQ Sauce

Dressed Coleslaw

Sliced Tomato

Burger Pickle Slices


Preheat a grill for high heat.

Mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic in a large bowl using your hands.

Form the mixture into 8 hamburger patties.

Lightly oil the grill grate. Grill patties until browned and no longer pink, about 5 minutes per side.

Add lots of sloppy toppings! Grab a stack of napkins and enjoy!