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Barbecue Sauce

Oven Roasted Barbecue Pork Chops

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Oven Roasted Barbecue Pork Chops

OVEN ROASTED BARBECUE PORK CHOPS

serves 2

ingredients:
1 Tbs avocado oil
2 Pork Chops, bone-in
2 Tbs Jay D’s Spicy and Sweet Rub
½ cup Jay D's Louisiana Barbecue Sauce

Preheat oven to 400°F

In a cast-iron skillet over medium high heat, preheat avocado oil. Sear pork chops until a golden brown crust forms. Season liberally with rub. Roast in the oven at 400°F until internal temperature reaches 145°F. Coat pork chop with Jay D's Louisiana Barbecue Sauce; turn oven to broil and broil pork chop about 3 minutes; until sauce is caramelized. Remove from cast iron pan and allow to rest for about 4 minutes. 

 

 

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Coffee Chile Rub Braised Beef Short Ribs with Grits

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Coffee Chile Rub Braised Beef Short Ribs with Grits

COFFEE CHILE RUB BRAISED BEEF SHORT RIBS with GRITS

6 servings

6 beef short ribs
½ cup onions, small dice
½ cup celery, small dice
½ cup carrots, small dice
1 Tbsp garlic, minced
¼ cup green onion whites
1 quart beef stock, divided
2 Tbsp Jay D’s Coffee Chile Rub
1 cup Jay D’s Louisiana Barbecue Sauce
1 cup grits
1 quart heavy cream
Pinch kosher salt

Brown short ribs over medium high heat, with salt and black pepper to taste. Remove and set aside. Cook onion, celery, carrots and garlic until soft. Deglaze pan with ½ cup beef stock. Add Jay D’s Coffee Chile Rub and Barbecue Sauce. Add the rest of beef stock and braise 3-4 hours covered.

For Grits:
In a saucepan, heat up 1 quart heavy cream to a simmer and whisk in grits and salt. Simmer about 20 min or until absorbed, stirring occasionally.

 

 

 

 

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Brie en Route with Barbecue Fig Jam

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Brie en Route with Barbecue Fig Jam

BRIE EN CROUTE with BARBECUE FIG JAM

8-10 servings

Wheel of Brie cheese
1 Package of Fillo dough, at least 10 sheets
1 egg, beaten

Barebecue Fig Jam:
8 whole fig preserves
½ cup Jay D’s Louisiana Barbecue Sauce

 

Simmer 20 minutes. Blend until smooth.

 

 

Preheat oven to 350℉. Combine fig preserves with Jay D’s Louisiana Barbecue Sauce in a small pot and simmer for 20 minutes. Remove from heat and blend until smooth. Stack 10 Sheets of Fillo dough and place the wheel of Brie Wrap at the center. Fold up corners to completely encase the Brie. Brush egg wash over dough and bake until golden brown. Once out of the oven, cover the top with Barbecue Fig Jam.

 

 

 

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Bánh Mi Burger

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Bánh Mi Burger

BANH MI BURGER

4 servings

Pickling Brine:
1 cup water
1 cup rice wine vinegar
¼ cup sugar
1 large carrot  
1 cucumber
1 Jalapeño

Using a vegetable peeler, cut ribbons of carrot and cucumber. Thinly slice the jalapeños. Put carrots, cucumbers, and jalapenos in separate containers. In a saucepan combine water, rice wine vinegar and sugar over medium heat. Heat until sugar is dissolved. Set aside to cool. Once cooled, pour brine into each container until vegetables are submerged. Keep covered and refrigerated overnight.

Pork Patty:
1 lb ground pork
¼ cup green onion
1 tsp ginger, minced
2 Tbsp Jay D’s Spicy & Sweet Rub
¼ cup panko

Season pork and form 4 patties using recipe above. Sear on each side until golden brown and cook for 4-6 minutes total.

Cilantro Yogurt Dipping Sauce:
1 cup Greek yogurt
½ bunch cilantro, finely chopped

Asian BBQ Sauce:
1 cup Jay D’s Louisiana Barbecue Sauce
3 oz pineapple juice
2 Tbsp dark brown sugar
1½ Tbsp fresh ginger, minced
3½ Tbsp low-sodium soy sauce
2 tsp sesame oil
1 tsp mirin
2 tsp cornstarch

Combine all ingredients and simmer for 15 min.

Top patty with BBQ sauce. Toast bun, add cilantro yogurt on both sides, and top patty with pickled vegetables.  

 

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Loaded Barbecue Cheese Fries

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Loaded Barbecue Cheese Fries

Loaded Barbecue Cheese Fries

1 lb. frozen fries, cooked according to directions
1 Tbs Jay D’s Spicy and Sweet Rub
1 cup Monterey jack cheese, shredded
1 jalapeño pepper, sliced
1/4 cup Jay D’s Louisiana Barbecue Sauce
¼ cup ranch dressing
Green onions, for garnish

Preheat oven to desired temperature according to directions on back of fries package. Toss fries in a little olive oil and sprinkle with rub. While fries are baking, make the barbecue ranch sauce by combining Jay D’s Louisiana Barbecue Sauce and your ranch dressing of choice. 

When fries are golden brown and delicious, put on a sheet pan and layer with cheese and jalapeño slices. Bake until cheese is melted and garnish with green onions. Lastly, finish with the barbecue ranch sauce and an extra drizzle of Jay D’s Louisiana Barbecue Sauce if you so choose. Enjoy!

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Sweet Potato Pulled Pork Nachos

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Sweet Potato Pulled Pork Nachos

SWEET POTATO PULLED PORK NACHOS

2 large sweet potatoes, thinly sliced on a mandolin

1 ½ cups Jay D’s Triple Threat pulled pork
1 cup of canned black beans, rinsed
1 avocado, sliced
1 cup Monterey jack cheese
½ cup sour cream
2 green jalapenos, thinly sliced
Oil for frying
Jay D’s Spicy & Sweet Rub for seasoning chips

Heat a deep fryer to 300 F. Working in batches drop about 10 sweet potato chips at a time (depending on the size of your fryer and parcook for 1-2 minutes. Transfer to a wire rack and let drain. Set heat to 350F. Working again in batches, drop par-cooked chips into oil for about 1-2 minutes or until edges start to brown. Immediately remove from oil into a mixing bowl or on a paper towel lined rack and season with Jay D’s Spicy & Sweet Rub. 

To assemble nachos:

Layer sweet potato chips with Monterey Jack Cheese, black beans, and pork. Broil until cheese melts. Top with avocado, sour cream, jalapenos, and a drizzle of Jay D’s Louisiana Barbecue Sauce

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JALAPENO DUCK POPPERS WITH BARBECUE CREAM CHEESE

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JALAPENO DUCK POPPERS WITH BARBECUE CREAM CHEESE

JALAPENO DUCK POPPERS WITH JAY D’S BARBECUE GLAZE:

Yields 10-12 duck poppers

1 duck breast, sliced into ¼” slices (should result in 10-12 slices)

10 fresh jalapeño pepper slices, seeded

3 slices of bacon, sliced into thirds

¼ cup of cream cheese

½ cup of Jay D’s Louisiana Barbecue Sauce , divided

Toothpicks

Preheat oven to 350 degrees F. Lay bacon on sheet pan for 7-8 minutes. Set aside and cool. Combine cream cheese with 3 Tbs. of Jay D’s Louisiana Barbecue Sauce and set aside.

To assemble duck poppers, layer one slice of duck on top each piece of bacon. Spoon a teaspoon of the barbecue cream cheese mixture on each piece of duck and top with a sliced jalapeño. Roll up and secure with a toothpick.

Place poppers on a sheet pan and parcook in the oven for 7 minutes. Heat grill pan on medium high heat and grill for 3-5 minutes, while basting with Jay D’s Louisiana Barbecue Sauce and enjoy!

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BARBECUE MEATBALLS

BARBECUE MEATBALLS

JAY D'S LOUISIANA BARBECUE MEATBALLS

Makes 2 to 3 dozen, 1 inch meatballs

1 lb. lean ground beef

9 oz. apricot pepper jelly

12 oz. Jay D’s Louisiana Barbecue Sauce

1 egg, lightly beaten

1 large onion, minced

1 tsp. olive oil

1 Tbsp. Baton Rouge Burger Blend

Preheat oven to 350F. Saute onion with olive oil in a small saute pan and set aside to cool. Mix ground beef, egg, onion, and Burger Blend spice and form 1 inch meatballs on sheetpan. Bake for 10 minutes or until meatballs are slightly browned. Mix together barbecue sauce and pepper jelly in a saucepan and begin to simmer. Add meatballs to sauce and continue to simmer for 15 minutes.

JAY D'S BARBECUE CHICKEN QUESADILLAS

JAY D'S BARBECUE CHICKEN QUESADILLAS

JAY D'S BARBECUE CHICKEN QUESADILLAS

Makes 4 Servings

8 ounces cooked chicken, shredded

4 (12 in) flour tortillas

12 ounces shredded Monterey jack cheese

4 ounces Jay D’s Louisiana Barbecue Sauce

1 red onion, thinly sliced, divided into 4 portions

Layer half of each tortilla with 2 ounces of chicken, 1 portion of red onion, 4 ounces of Monterey jack cheese, and 1 oz. of Jay D’s Louisiana Barbecue sauce. Fold tortilla in half. Heat a large sauté pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Slice into 4 pieces and garnish with sliced green onions. Serve with Jay D’s BBQ Aioli.

JAY D'S BARBECUE CHICKEN PIZZA

JAY D'S BARBECUE CHICKEN PIZZA

JAY D'S BARBECUE CHICKEN PIZZA

Makes 2 servings

1 store bought pizza crust

5 oz. Jay D’s Louisiana Barbecue Sauce

1 ½ cup cooked chicken, shredded

1 ½ cups Monterey Jack Cheese

1 red onion, thinly sliced

1/4 cup sliced green onion for garnish

Preheat oven to 450 degrees F. Roll out the pizza dough and place on a pizza pan or large baking sheet. Spread the barbecue sauce all over crust. Toss chicken with 2 oz. barbecue sauce. Top with chicken, cheese, and red onion. Bake 8 to 10 minutes, or until the cheese melts and the crust is golden. Garnish with sliced green onions.

BARBECUE AIOLI

BARBECUE AIOLI

JAY D'S LOUISIANA BARBECUE AIOLI

1 cup of mayonnaise

1/4 cup of Jay D’s Louisiana Barbecue Sauce

3 teaspoons of Apple Cider Vinegar

1 1/2 teaspoon of Slap Ya Mama Original Cajun Seasoning

1/4 teaspoon garlic powder

Combine all ingredients and let chill for at least 30 minutes.

ASIAN GLAZED BLACK DRUM

ASIAN GLAZED BLACK DRUM

ASIAN GLAZED BLACK DRUM

Black drum 5-7 oz filets, 4 each

1 cup Jay D's Asian BBQ Sauce

1 lb squash, sliced

Red onion, julienned 1 each

½ lb Shiitake mushrooms, sliced

½ cup Cilantro, chopped

2 tbsp Sesame oil

Salt to taste

Black pepper to taste

2 tsp Jay D’s Spicy & Sweet BBQ Rub

Preheat a non-stick skillet n medium high heat. Season each filet with ½ tsp of Jay D's Sweet & Spicy BBQ Rub. Place filet in the skillet and sear for 2 to 3 minutes until the fish is ⅔ of the way cooked. Flip fish and finish cooking. Remove fish from skillet and return pan to stove. Place sesame oil in the skillet, and once it starts to smoke, add red onions and squash. Don’t move vegetables for 1 to 2 minutes to allow them to brown. Add the mushrooms to the pan and sauté them for an additional 2 to 3 minutes. Add salt and pepper to taste. Plate vegetables with fish filets on top and finish with Asian BBQ sauce and chopped cilantro.

SKIRT STEAK ROULADE

SKIRT STEAK ROULADE

SKIRT STEAK ROULADE

1 cup Goat cheese

½ cup Jay D’s Louisiana Barbecue Sauce

¼ cup green onion, chopped

Flank/skirt steak, 2 each

2 tbsp Jay D’s Spicy & Sweet BBQ Rub

In a small mixing bowl, combine goat cheese, half of the barbecue sauce, and green onions. Cut each steak in half lengthwise and fill each piece with 1/4 of the cheese mixture and roll each one up, securing with toothpicks. Place remaining BBQ sauce on rolled steaks and allow to marinate for 4 hours.

Preheat oven to 350 degrees. Heat an oven-safe skillet on medium high heat. Season each steak with ½ tbsp of Jay D's Sweet & Spicy BBQ Rub and place in the skillet to sear on each side for 1 to 2 minutes. After searing, place entire skillet into oven to roast for 5 to 10 minutes for medium temperature. Remove from oven and allow steaks to rest for 3 to 4 minutes before cutting. Serve with your favorite vegetables!

CRAWFISH FRITTERS

CRAWFISH FRITTERS

CRAWFISH FRITTERS

1 lb Crawfish

1 cup yellow onion, ¼” diced

½ cup Bell pepper, ¼” diced

½ cup Celery, ¼” diced

1 tbsp Butter

2 tbsp garlic, minced

1 cup Cornmeal

2 Eggs

1 cup Smoked cheddar cheese

2 cups Slap Ya Mama fish fry

1 cup BBQ Aioli (see recipe below)

Heat a skillet over medium high heat. Melt butter and add onion, bell pepper, and celery and sauté for 2 to 3 minutes until the vegetables start to get soft. Add garlic and crawfish and sauté for an additional 2 to 3 minutes. Remove cooked vegetables and crawfish from heat and place in a mixing bowl. Add cornmeal, eggs, and cheddar cheese and mix until balls can be formed. Heat oil to 350 degrees. Form balls and roll them into the fish fry. Drop fritters into heated oil and allow to fry for 3 to 4 minutes until they are golden brown. Pull fritters from the oil and place onto a paper towel lined plate to drain excess oil. Serve with a side of BBQ Aioli for dipping.

BARBECUE AIOLI

1 cup of mayonnaise

¼ cup of Jay D’s Louisiana Barbecue Sauce

3 teaspoons of Apple Cider Vinegar

1½ teaspoon of Slap Ya Mama Original Cajun Seasoning

¼ teaspoon garlic powder

Combine all ingredients and let chill for at least 30 minutes.

STREET STEAK TACOS

STREET STEAK TACOS

STREET STEAK TACOS

Flank/Skirt Steak, marinated (see recipe below)

10 Tortillas

¼ cup Cilantro, chopped

½ cup onions, diced

¼ cup your favorite cheese

1 tbsp Jay D’s Spicy & Sweet BBQ Rub

1 Avocado, sliced

Preheat the grill, and remove steak from marinade. Season steak with BBQ Rub and let sit for 2 minutes to allow the seasoning to cure. Place steak on the grill and cook each side for 3 minutes for a medium temperature. Remove steak from grill and let it rest for 3 minutes. While the steak rests, grill the tortillas for 1 to 2 minutes. Slice the steak against the grain and fill each tortilla with the remaining ingredients.

STEAK MARINADE

½ cup Jay D’s Louisiana Barbecue Sauce

1 tsp Chili powder

1 tsp Cumin

1 tsp Lime juice

1 tsp Soy sauce

Flank/skirt steak, 2 each

In a mixing bowl, combine BBQ sauce, chili powder, cumin, lime juice and soy sauce. Place skirt steaks into a Ziploc bag with marinade. Place bag into refrigerator and allow to marinate for 6 hours.

CRAWFISH NACHOS

CRAWFISH NACHOS

CRAWFISH NACHOS

1 lb crawfish, cooked from favorite boil

1 bag Tortilla chips

BBQ Queso (see recipe below)

½ cup red onions, diced

¼ cup jalapeños, diced

1 cup tomatoes, diced

2 tbsp Lime juice

¼ cup cilantro

Sour cream (optional)

Place one layer of chips on a serving tray. Ladle half of the queso over the chips and place more chips over the queso. Top the second layer of chips with more queso and scatter the crawfish tails around the nachos. In small mixing bowl combine the tomatoes, onions, jalapeños, cilantro, and lime juice. Top the nachos with the vegetable mixture and sour cream if desired.

BARBECUE QUESO

2 onions, julienned

2 jalapeños, minced

2 tbsp roasted garlic

½ stick butter

¼ cup flour

1 cup Jay D’s Louisiana Barbecue Sauce

2 cups milk

2 cups heavy whipping cream

2 cups cheddar cheese

Heat a medium-large pot on medium high heat, add the butter and allow it to melt. Add onions and jalapeños to cook for 3-4 minutes until the onions become translucent. Add the flour and cook for 1 minute stirring constantly. Add in BBQ sauce and roasted garlic and cook for an additional 1-2 minutes. Whisk in the milk and cream and allow the mixture come up to a simmer. Add the cheddar cheese 1/2 cup at a time, whisking continuously. Whisk until all the cheese has melted completely into the sauce.

PULLED PORK

PULLED PORK

PULLED PORK

1 Pork Butt, bone in

3 tbsp Jay D’s Spicy & Sweet BBQ Rub

½ lb Carrots

1 lb yellow onion

10 garlic cloves, peeled

1 cup Pork Stock, or any meat stock

1 cup Jay D’s Louisiana Barbecue Sauce

1 bottle Swamp Pop File Root Beer

Preheat oven to 325 degrees. Place a Dutch oven on the stove top and set to medium high heat. Season all sides of the pork butt with the BBQ Rub. Sear all sides of the pork for 2-3 minutes on each side. Place all other ingredients into the pot and allow it to come to a simmer. Cover and place into the oven to cook for 3 hours until the meat is tender and the bone comes out clean. Remove the pork from the pot and shred.

PULLED PORK SANDWICHES

2 lbs Pulled pork (see recipe above)

1 cup Jay D’s Louisiana Barbecue Sauce

½ cup BBQ Aioli

1 head cabbage, shredded

4 Brioche buns

In a sauce pot, heat Jay D's Louisiana Barbecue Sauce on medium heat. Once it comes to a simmer, add pork and toss it to coat. In a small mixing bowl, combine the BBQ Aioli with cabbage to coat cabbage. Place 6 ounces of BBQ pork on bottom bun and top it with 3 ounces of slaw mix. Place the top bun and enjoy!

CRAWFISH ROLLS

CRAWFISH ROLLS

CRAWFISH ROLL

1 lb crawfish, cooked from favorite boil

½ cup BBQ Aioli

1 tsp Slap Ya Mama seasoning

¼ cup green onion, chopped

¼ cup celery, diced

4 soft buttery rolls

2 tbsp BBQ Butter

Preheat oven to 350 degrees. Place 1 tbs of BBQ butter on each roll and toast the buns for 3-4 minutes. In a mixing bowl, combine crawfish, aioli, green onions, celery, and seasoning until all ingredients are incorporated. Fill each roll with the mixture and enjoy.

ASIAN BARBECUE SAUCE

ASIAN BARBECUE SAUCE

JAY D'S ASIAN BARBECUE SAUCE

1 cup of Jay D’s Louisiana Barbecue Sauce

3 oz. pineapple juice

2 tablespoons of dark brown sugar

1 1/2 tablespoons of fresh ginger, minced

3 1/2 tablespoons of low-sodium soy sauce

2 teaspoons of sesame oil

1 teaspoon of mirin

2 teaspoons of cornstarch

1 tablespoon of cold water

Combine all ingredients except cornstarch in a small saucepan and simmer for 15 minutes. Make a slurry with corn starch and cold water. Add slurry to sauce and bring back to a simmer. Allow to cool.