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Baked BBQ Pulled Pork Nachos
Appetizer Mexican

Baked BBQ Pulled Pork Nachos

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Spread tortilla chips across the bottom of a sheet pan. Sprinkle with Cheddar cheese. Spread pulled pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
  3. 3 Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.

By Chef Mo

Jen's Nachos
Appetizer Mexican

Jen's Nachos

4.3

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Brown beef in a large skillet over a medium-high heat. Drain the fat from the pan once the meat is browned.
  2. 2 Mix Cheddar cheese, tomatoes, corn and barbecue sauce into the meat. Heat this mixture, stirring occasionally.
  3. 3 While the mixture is heating, make beds of chips onto 4 plates. Pour the hot mixture over the chips. Enjoy!

By Jenzy Nester

Slow Cooker Cocktail Smokies
Appetizer American

Slow Cooker Cocktail Smokies

4.8

Prep
5 min
Cook
120 min
Total
125 min

Instructions

  1. 1 Stir barbecue sauce and grape jelly together in a slow cooker until well combined.
  2. 2 Add sausages; stir to coat. Cover and cook on High until heated through and sauce thickens, 2 to 3 hours.

By Malina Bleeding Heart Morris

Baked Salami
Appetizer

Baked Salami

4.0

Prep
10 min
Cook
105 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil.
  2. 2 Partially slice salami into 1/4-inch-thick slices, making sure the cuts do not go all the way through. Place salami into the prepared baking dish.
  3. 3 Bake salami for 1 hour. Drain off grease.
  4. 4 Mix brown sugar and barbecue sauce together in a bowl, stirring until sugar is dissolved. Pour about 2 cups sauce over salami; reserve the remainder for basting.
  5. 5 Return salami to the oven and bake for 45 minutes more, basting occasionally with reserved sauce.
  6. 6 Serve baked salami on a platter with a knife so guests can cut their own slices.

By Kathy Bezemes Walstrom

Air Fryer BBQ Cocktail Smokies
Appetizer American

Air Fryer BBQ Cocktail Smokies

Prep
5 min
Cook
7 min
Total
12 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
  2. 2 Place cocktail sausages in the basket of the air fryer and cook for 5 minutes. Meanwhile, whisk barbecue sauce and brown sugar together in a small bowl.
  3. 3 Baste sauce over sausages and cook for 2 minutes more. Serve immediately.

By Soup Loving Nicole

Justin's Favorite Smokies
Appetizer

Justin's Favorite Smokies

4.4

Prep
20 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C).
  2. 2 Remove biscuits from cans. Flatten each biscuit slightly. Spoon a teaspoon of barbeque sauce in the center of each flattened biscuit. Sprinkle a teaspoon of cheese over barbeque sauce; top with cocktail wiener.
  3. 3 Pull opposite sides of each biscuit together to form a taco shape. Press edges together to seal; fold over to one side, pressing biscuit down on itself. Arrange filled biscuits on 2 baking sheets.
  4. 4 Bake in preheated oven until golden brown, about 10 minutes. Allow to cool slightly before serving.

By TXCOOKINGPRINCESS

Easy Instant Pot® Cocktail Meatballs
Appetizer

Easy Instant Pot® Cocktail Meatballs

4.6

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.
  2. 2 Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.

By France Cevallos

Shrimp Gabriella
Appetizer

Shrimp Gabriella

4.6

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
  2. 2 Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
  3. 3 Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

By Gabriella Campbell

Little Smokies
Appetizer American

Little Smokies

4.7

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Stir barbecue sauce, brown sugar, ketchup, onion, Worcestershire sauce, and cocktail sausages in the bowl of a slow cooker until evenly coated.
  2. 2 Cover and cook on Low until heated through and sauce is thickened, about 2 hours. Keep warm on the Low or Warm setting for serving.
  3. 3 Serve with toothpicks.

By jrh05

Firehouse Jalapenos
Appetizer

Firehouse Jalapenos

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Fill the jalapeno pepper halves with softened cream cheese, then place a smoked sausage into each pepper on top of the cheese. Wrap each piece with a half strip of bacon and secure with a toothpick. Place the peppers onto a baking sheet and brush with the barbeque sauce.
  3. 3 Bake in the preheated oven until the bacon is crispy, about 30 minutes.

By MANDY1975

Memphis Wontons
Appetizer American

Memphis Wontons

4.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Mix pulled pork and onion together in a bowl.
  2. 2 Spoon pork mixture, about 1 teaspoon per wonton, onto the center of each wonton wrapper. Moisten 2 of the 4 sides of each wrapper with water and fold wrapper over filling, forming a triangle. Press to seal.
  3. 3 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C) or until almost smoking.
  4. 4 Working in batches, fry wontons in the hot oil until golden brown, about 1 minute. Transfer cooked wontons to crumpled paper towels. Serve immediately with barbeque sauce.

By Leslie Kelly

BBQ Bacon Ranch Dip
Appetizer American

BBQ Bacon Ranch Dip

4.6

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble cooled bacon into a bowl and set aside.
  2. 2 Stir together cream cheese and ranch dressing mix in a bowl until smooth. Spread mixture on the bottom of a pie dish. Evenly spread barbecue sauce on top of cream cheese mixture. Layer bacon, bell pepper, and tomato on top of barbecue sauce and top with Cheddar cheese. Cover and chill for 1 hour before serving.

By IRISHGINA74

Barbecue Turkey Meatballs
Appetizer

Barbecue Turkey Meatballs

4.0

Prep
45 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Combine egg, yogurt, bread crumbs, onion, Italian seasoning, salt, and pepper in a large bowl. Add ground turkey; mix well.
  2. 2 Shape turkey mixture into 1-inch meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until meatballs are no longer pink. Drain on paper towels. Add meatballs to warm Marmalade Barbecue Sauce (see below) in a large saucepan. Serve with pretzel sticks as picks.
  3. 3 Marmalade Barbecue Sauce: Combine barbecue sauce and marmalade in a large saucepan; bring to boiling. Reduce heat and simmer 5 minutes. Serve with meatballs.

By Voskos

Memphis BBQ Pork Totchos
Appetizer American

Memphis BBQ Pork Totchos

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Arrange potato nuggets in a single layer on a baking sheet.
  3. 3 Bake in the preheated oven for 20 minutes. Shake the baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes more. Remove the baking sheet from the oven and turn on the broiler.
  4. 4 Top potato nuggets with pepper Jack cheese, pulled pork, onion, and jalapeño peppers. Drizzle barbecue sauce over "totchos".
  5. 5 Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.

By Leslie Kelly

Sweet and Spicy Barbecue Meatballs
Appetizer American

Sweet and Spicy Barbecue Meatballs

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).
  2. 2 Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
  3. 3 While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.

By Reynolds KitchensR

Asian Twist Chicken Wings
Appetizer American

Asian Twist Chicken Wings

4.5

Prep
20 min
Cook
25 min
Total
180 min

Instructions

  1. 1 Place the sun-dried tomatoes and white wine into a blender; puree until smooth, then pour into a saucepan. Stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. Remove from heat, and allow to cool.
  2. 2 While the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. Toss the chicken wings with the garlic, chili powder, salt, and pepper. Pour the cooled marinade over the wings, and stir to coat. Cover, and refrigerate at least 2 hours.
  3. 3 Preheat an outdoor grill for medium heat, and lightly oil the grate.
  4. 4 Remove the chicken wings from the marinade, and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.

By Erin

Korean Hot Wings
Appetizer Korean

Korean Hot Wings

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
  2. 2 Whisk cornstarch and water together in a small bowl; stir into sauce. Remove from heat and set aside to cool and thicken.
  3. 3 Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
  4. 4 Season chicken wings with lemon-pepper seasoning.
  5. 5 Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
  6. 6 Place cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

By G Chef

Loaded Pulled Pork Totchos
Appetizer American

Loaded Pulled Pork Totchos

4.4

Prep
25 min
Cook
27 min
Total
52 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets on a baking sheet in a single layer.
  2. 2 Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Transfer to a large bowl; season lightly with salt.
  3. 3 Mix pulled pork and barbeque sauce together in a bowl until pork is evenly coated.
  4. 4 Whisk sour cream and smoked paprika together in a small bowl.
  5. 5 Melt butter in a saucepan over medium heat. Whisk in flour until a paste forms, 2 to 3 minutes. Whisk in milk until no lumps remain. Cook and stir until sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat; whisk in Cheddar cheese until melted. Season sauce with salt and pepper.
  6. 6 Drizzle Cheddar cheese sauce over potato nuggets. Cover with pulled pork mixture and dollops of sour cream. Top with pinto beans, roasted peppers, green onion, and thyme.

By SpoonForkBacon

BBQ Meatballs with Pepper and Cheese Animal Cut-Outs
Appetizer American

BBQ Meatballs with Pepper and Cheese Animal Cut-Outs

5.0

Prep
45 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Soak pieces of torn bread in the milk in a bowl for 5 minutes. Gently squeeze out milk. Add beaten egg to the soaked bread and mix well.
  3. 3 Mix garlic powder, onion powder, parsley, salt, Italian herb seasoning, sugar, and Parmesan cheese together in a small bowl. Add to bread-egg mixture.
  4. 4 Place ground beef in a mixing bowl. Add seasoning mixture and onions; mix together with a fork. If mixture is too dry, add up to a tablespoon of milk. Roll into 25 meatballs and arrange on rimmed baking sheet.
  5. 5 Bake in preheated oven until browned and cooked through, about 18 minutes.
  6. 6 Drain meatballs on a paper towel. Remove grease from the baking sheet. Transfer meatballs back to the baking sheet. Drizzle 1 cup BBQ sauce over meatballs.
  7. 7 Return sheet to oven and bake 12 more minutes.
  8. 8 Use a small animal vegetable cutter to make animals out of green, orange, and red peppers. Cut animals out of Colby Jack and mild Cheddar cheese.
  9. 9 Drain meatballs on a paper towel and add more BBQ sauce if desired. Add cheese animal cut-out and then animal pepper cut-out to the toothpicks. Work quickly to add toothpick to each meatball.

By got milkR

Barbeque Bacon Quesadillas
Dinner Mexican

Barbeque Bacon Quesadillas

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat 1 tablespoon olive oil over medium heat in a large skillet. Add onion; cook and stir onions until softened about 5 minutes. Stir in bacon pieces and brown sugar, and cook until bacon pieces are crisp. Remove from skillet.
  2. 2 Spread 1/4 cup barbecue sauce on one tortilla. Sprinkle with 1/4 of the bacon and onion mixture, 1 tablespoon cilantro, and 1/2 cup Cheddar cheese. Top with a tortilla.
  3. 3 Heat 1 teaspoon olive oil over medium heat in a large skillet. Place the uncooked quesadilla in the skillet. Cook on one side until browned and crisp, about 3 minutes. Flip, and cook on the other side until the cheese is completely melted, about 2 minutes more. Remove to a paper towel lined plate to cool. Repeat with remaining six tortillas. Slice into quarters using a sharp knife or kitchen scissors when cool enough to handle.

By LauraKKH

Southwest BBQ Chicken Tacos
Dinner Mexican

Southwest BBQ Chicken Tacos

4.7

Prep
5 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine barbecue sauce, Southwest seasoning, and hot sauce in a small bowl; set aside for 15 minutes.
  2. 2 Heat oil in a large skillet over medium heat until hot. Add chicken; cook and stir until warmed through, 3 to 5 minutes. Stir in barbecue sauce mixture; cook until chicken is coated and sauce thickens slightly, 3 to 5 minutes more.
  3. 3 Heat tortillas according to package directions.
  4. 4 Divide chicken mixture among tortillas; top each with tomatoes, cheese, and cilantro. Serve with lime wedges.

By Borden Cheese

Slow Cooker BBQ Baked Beans
Dinner Mexican

Slow Cooker BBQ Baked Beans

4.6

Prep
15 min
Cook
315 min
Total
330 min

Instructions

  1. 1 Place sausage in a skillet over medium heat, and cook until evenly brown, about 7 to 10 minutes. Drain grease, and transfer sausage to a slow cooker.
  2. 2 Add wax beans, green beans, lima beans, and black beans into the slow cooker with sausage. Mix in baked beans with liquid and chili beans with liquid. Stir in tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
  3. 3 Cover slow cooker and cook on Low for at least 5 hours.

By Habeas Corpulent

Salsa Chicken Meatloaf
Dinner Mexican

Salsa Chicken Meatloaf

4.6

Prep
30 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Mix together croutons and salsa in a large bowl; set aside to soften, about 15 minutes.
  3. 3 Heat olive oil in a skillet over medium heat. Cook and stir onion, jalapeño pepper, and garlic in hot oil until onion is translucent, 5 to 8 minutes. Remove from heat.
  4. 4 Mix ground chicken, ground pork, pepper Jack cheese, cilantro, egg, taco seasoning, and Worcestershire sauce into crouton mixture; mash any unbroken croutons. Mix into onion mixture in the skillet, then transfer to the prepared loaf pan.
  5. 5 Mix together barbecue sauce and brown sugar in a small bowl, stirring until sugar has dissolved. Brush over meatloaf. Fold a 12-inch-long piece of aluminum foil into a tent and place over meatloaf.
  6. 6 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. Remove the foil tent for the last 10 minutes of baking. An instant-read thermometer inserted into the center of loaf should read at least 165 degrees F (75 degrees C). Remove meatloaf from the oven, cover with foil, and let stand for 15 minutes before serving.

By HockeyMom

Chuck Roast Chili
Dinner Mexican

Chuck Roast Chili

5.0

Prep
20 min
Cook
135 min
Total
155 min

Instructions

  1. 1 Remove fat and ligaments from chuck roast; cut into 1/2-inch cubes.
  2. 2 Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
  3. 3 Return the pot to medium heat. Add remaining oil and vinegar, scraping up any bits from the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Stir in stock and water.
  4. 4 Add diced tomatoes, black beans, light and dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
  5. 5 Cover and continue simmering for 2 to 4 hours.

By Dustin Mathers

Slow Cooker BBQ Pork Chops
Dinner American

Slow Cooker BBQ Pork Chops

4.2

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce. Pour any remaining sauce over the top of the final layer of chops.
  3. 3 Cook on Low for 6 hours or High for 3 to 4 hours.

By Kathryn