Type what you have

Ingredients

• ✓ barbecue sauce
• grape jelly
• smoked sausage

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

Ingredients

• ✓ barbecue sauce
• meatball
• ketchup

Instructions

1. 1 Place barbecue sauce, meatballs, and ketchup in a slow cooker. Cover slow cooker. Cook on a Low heat for 4 hours, stirring occasionally.

By MADDIES MOM

Ingredients

• ✓ barbecue sauce
• salami
• brown sugar

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

Ingredients

• ✓ barbecue sauce
• smoked sausage
• brown sugar

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

Ingredients

• ✓ barbecue sauce
• kielbasa sausage
• grape jelly

Instructions

1. 1 Place kielbasa into a slow cooker. Add grape jelly and barbeque sauce.
2. 2 Cook on Medium until hot, about 2 hours.

By Salads4me

Ingredients

• ✓ barbecue sauce
• mayonnaise
• brown sugar

Instructions

1. 1 Stir together mayonnaise, barbeque sauce, and brown sugar in a small bowl until the brown sugar has dissolved.

By bakermd

Ingredients

• ✓ barbecue sauce
• biscuit dough
• cheddar cheese
• cocktail wiener

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

Ingredients

• ✓ barbecue sauce
• apricot preserves
• water
• red pepper
• meatball

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

Ingredients

• ✓ barbecue sauce
• shrimp
• provolone cheese
• green chile pepper
• bacon

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

Ingredients

• ✓ barbecue sauce
• cream cheese
• bacon
• tomato
• green pepper
• green onion
• cheddar cheese

Instructions

1. 1 Spread cream cheese onto platter.
2. 2 Drizzle with barbecue sauce.
3. 3 Top with remaining ingredients.

By Philadelphia

Ingredients

• ✓ barbecue sauce
• brown sugar
• ketchup
• onion
• worcestershire sauce
• little wiener

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

Ingredients

• ✓ barbecue sauce
• jalapeno pepper
• cream cheese
• smoked sausage
• bacon
• toothpick

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

Ingredients

• ✓ barbecue sauce
• pork
• onion
• wonton wrapper
• canola oil

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

Ingredients

• ✓ barbecue sauce
• ketchup
• brown sugar
• whiskey
• kielbasa sausage
• toothpick

Instructions

1. 1 Pour ketchup and barbecue sauce into a slow cooker; stir in brown sugar and whiskey. Add sausage.
2. 2 Cover slow cooker. Cook on low for 6 hours. Serve with toothpicks.

By Travelbug

Ingredients

• ✓ barbecue sauce
• tortilla chip
• cheddar cheese
• pork
• red onion
• bread-and-butter pickle

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

Ingredients

• ✓ barbecue sauce
• ground beef
• cheddar cheese
• tomato
• corn
• tortilla chip

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

Ingredients

• ✓ barbecue sauce
• bacon
• cream cheese
• ranch dressing mix
• green bell pepper
• tomato
• cheddar cheese

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

Ingredients

• ✓ barbecue sauce
• egg
• nonfat honey greek yogurt
• bread crumb
• onion
• italian seasoning blend
• salt
• black pepper
• ground turkey
• pretzel stick
• orange marmalade
• apricot preserves

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

Ingredients

• ✓ barbecue sauce
• potato nugget
• pepperjack cheese
• pork
• onion
• jalapeno pepper
• coleslaw
• green onion

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

Ingredients

• ✓ barbecue sauce
• aluminum foil
• ground beef
• ground pork
• bread crumb
• steak seasoning
• salt
• pepper
• garlic powder
• egg
• grape jelly
• hot sauce

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

Ingredients

• ✓ barbecue sauce
• sun-dried tomato
• white wine
• sesame oil
• hot pepper sauce
• soy sauce
• white vinegar
• honey
• cornstarch
• chicken wing
• garlic
• chili powder
• salt
• pepper
• lime
• sesame seed

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

Ingredients

• ✓ barbecue sauce
• soy sauce
• brown sugar
• ketchup
• garlic
• rice wine vinegar
• chile-garlic sauce
• black pepper
• sesame oil
• ginger
• cornstarch
• water
• peanut oil
• chicken wing
• lemon-pepper seasoning

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

Ingredients

• ✓ barbecue sauce
• potato nugget
• salt
• pulled pork
• sour cream
• paprika
• butter
• all-purpose flour
• milk
• cheddar cheese
• salt
• black pepper
• pinto bean
• red bell pepper
• green onion
• thyme

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

Ingredients

• ✓ barbecue sauce
• toothpick
• animal vegetable cutters
• cheddar cheese
• colby monterey jack cheese
• red bell pepper
• orange bell pepper
• green bell pepper
• onion
• ground beef
• parmesan cheese
• sugar
• herb seasoning
• onion powder
• garlic powder
• salt
• parsley
• egg
• milk
• bread

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

Ingredients

• ✓ barbecue sauce
• pork loin roast
• chicken broth
• shallot
• soy sauce
• vegetable oil
• sugar
• steamed bun

Instructions

1. 1 Mix pork, barbecue sauce, broth, shallots, soy sauce, oil, and sugar together in a glass or ceramic bowl. Cover and marinate in the refrigerator for at least 6 hours.
2. 2 About three hours before the meat has finished marinating, follow Steps 1 through 4 in the Chinese Steamed Buns recipe to make dough. (This should take about 4 hours, so the dough will be ready when the pork has been cooked and shredded.)
3. 3 When pork has finished marinating, preheat an outdoor grill for medium heat and lightly oil the grate. Cut 24 small squares of waxed paper.
4. 4 Remove pork from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook pork on the preheated grill until an instant-read meat thermometer reaches 145 degrees F (63 degrees C), 10 to 15 minutes. Allow to cool, then shred or finely chop meat.
6. 6 Shape dough into 24 balls. Roll each ball into a circle and place 1 tablespoon pork in the center. Wrap dough up and over filling, then pinch to seal the edges. Place each bun, seam-side down, onto a waxed paper square; let stand until doubled in volume, about 30 minutes.
7. 7 Bring water to a boil in a wok over high heat. Reduce the heat to medium and maintain a boil. Insert a steamer basket or place a steamer plate onto a small wire rack in the middle of the wok. Working in batches and leaving the outer 2 inches of the steam basket uncovered, place buns (on waxed paper) into the steamer basket, spacing them 1 to 2 inches apart. Cover the wok and steam for 15 to 20 minutes.
8. 8 Remove the lid, then turn off the heat. (If you remove the lid after turning off the heat, condensation from the lid will drip onto the surface of the buns, causing yellowish blisters.) Remove buns from the wok.
9. 9 Repeat Steps 6 and 7 to steam remaining buns, adding more water to the wok as needed.

By Carol Chung Chi Wa

Ingredients

• ✓ barbecue sauce
• pork chop

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

Ingredients

• ✓ barbecue sauce
• pork ribs

Instructions

1. 1 Preheat an outdoor gas grill for indirect heat, and lightly oil the grate. Heat one side of the grill to 300 degrees F (150 degrees C).
2. 2 Fill a small metal container with water. Cover with aluminum foil; make several slits in the foil. Place on the preheated side of the grill.
3. 3 Place ribs, bone-side up, on the unheated side of the grill; close the grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until meat shrinks back from bones, about 1 1/2 hours more.
4. 4 Baste ribs with barbecue sauce. Transfer to heated side of the grill; cook for 2 minutes with the lid closed. Flip and baste second side with sauce. Cook for 2 minutes with lid closed. Flip and baste first side again with more sauce. Cook for 2 minutes with lid closed.

By Aubree Rose

Ingredients

• ✓ barbecue sauce
• pork chop
• lemon

Instructions

1. 1 Place enough barbecue sauce to coat chops in a shallow dish or bowl. Add chops and smother in sauce to coat. Place chops in a medium skillet over medium high heat and saute for 20 to 25 minutes or until cooked through, sprinkling both sides generously with lemon juice while cooking. Remove from heat and serve.

By Toby Mahaney

Ingredients

• ✓ barbecue sauce
• grape jelly
• cocktail sausage

Instructions

1. 1 Mix barbeque sauce and grape jelly in a slow cooker; add cocktail sausages and stir until well coated.
2. 2 Cover and cook on Low for 2 to 3 hours.

By Loves2Experiment

Ingredients

• ✓ barbecue sauce
• firm tofu
• bread crumb

Instructions

1. 1 Place tofu block in an airtight container and put in the freezer until frozen, about 8 hours.
2. 2 Transfer frozen tofu to the refrigerator to thaw, about 24 hours.
3. 3 Place thawed tofu block onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes.
4. 4 Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
5. 5 Drain and discard any accumulated liquid from the tofu. Break tofu into 1-inch chunks and place in a large bowl. Add barbecue sauce and bread crumbs and toss to coat. Arrange in a single layer on the prepared baking sheet.
6. 6 Bake in the preheated oven for 20 to 25 minutes, flipping halfway through.

By btnymeg