Type what you have

Ingredients

• ✓ barbecue rub
• pork shoulder blade roast
• liquid smoke
• water
• barbecue sauce
• salt
• black pepper
• hamburger bun

Instructions

1. 1 Preheat the oven to 210 degrees F (100 degrees C).
2. 2 Sprinkle dry rub generously on all sides pork roast: place into a Dutch oven or heavy pot.
3. 3 Divide liquid smoke between two 6-ounce ramekins; fill each with 1/2 cup water. Place ramekins in Dutch oven on either side of roast; cover.
4. 4 Roast in the preheated oven until very tender, about 12 hours. Transfer roast onto a work surface (such as a cutting board); separate the meat from the bone using your fingers. Discard any large pieces of fat.
5. 5 Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbecue sauce. Season with salt and black pepper.
6. 6 Spread about 1 tablespoon barbecue sauce onto each bun; pile on pork to serve.

By John Mitzewich

Ingredients

• ✓ barbecue rub
• ground beef
• onion
• bacon
• kidney bean
• baked bean
• tomato
• brown sugar
• chili powder
• habanero hot sauce
• garlic powder

Instructions

1. 1 Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.
3. 3 Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, barbeque rub, chili powder, hot sauce, and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chili from heat and let cool, about 30 minutes.
4. 4 Refrigerate chili, 8 hours to overnight.
5. 5 Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.

By Bhyphenlow

Ingredients

• ✓ barbecue rub
• bacon
• elbow macaroni
• heavy cream
• cheddar cheese
• colby jack cheese
• sour cream
• mayonnaise
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Preheat a smoker to 275 to 300 degrees F (135 to 150 degrees C) according to the manufacturer's instructions. Add wood chips according to instructions.
3. 3 Lay bacon strips in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon strips on paper towels; cool slightly, about 5 minutes. Place in the bowl of a food processor; pulse until crumbly.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
6. 6 Combine heavy cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbecue rub in the warm pasta pot; add drained macaroni. Stir well until cheese melts. Transfer to a 9x13-inch aluminum pan; sprinkle bacon on top.
7. 7 Place the pan on the rack in the preheated smoker; cook until cheese is bubbly, about 3 ½ hours.

By Taste Bud

Ingredients

• ✓ barbecue rub
• mexican cheese blend
• white rice
• chickpea
• tomato sauce
• tomato
• beer
• black pepper
• salt
• cumin
• coriander
• turmeric
• jalapeno pepper
• green chile pepper
• onion
• chicken breast
• olive oil
• orange bell pepper
• yellow bell pepper
• red bell pepper
• cooking spray

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
2. 2 Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
4. 4 Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.

By Brenda Kral