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Ingredients

• ✓ barbecue seasoning
• cooking spray
• beef broth
• liquid smoke
• olive oil
• beef chuck roast
• worcestershire sauce
• barbecue sauce
• kaiser roll

Instructions

1. 1 Spray the inside of a 6-quart oval slow cooker crock with cooking spray.
2. 2 Mix beef broth and liquid smoke in a small bowl; pour into prepared crock.
3. 3 Drizzle olive oil over the beef chuck roast. Rub barbeque seasoning over the roast and lie gently into the liquid in the slow cooker. Drizzle Worcestershire sauce over the roast.
4. 4 Cook on Low until the meat pulls apart easily, 7 to 8 hours. Remove roast to a cutting board and shred into strands with a pair of forks.
5. 5 Drain liquid from the slow cooker crock, reserving 1/2 cup and discarding remainder. Stir reserved liquid with barbeque sauce in a bowl.
6. 6 Return shredded beef to the slow cooker. Drizzle barbeque sauce mixture over the meat and stir.
7. 7 Cook on High until the liquid is bubbling, about 30 minutes. Spoon beef onto split Kaiser rolls.

By Chriss Minnick

Ingredients

• ✓ barbecue seasoning
• beef tip
• bacon
• toothpick

Instructions

1. 1 Rub barbeque seasoning into beef tips until meat has an orange hue, 3 to 5 minutes. Cut beef into 1-inch cubes.
2. 2 Wrap each beef cube in a bacon slice and secure bacon slice with a toothpick.
3. 3 Heat a skillet over medium-heat. Working in batches, cook wrapped beef tips in hot skillet until beef is browned all over and bacon is crispy, 5 to 10 minutes.

By jhollinger12

Ingredients

• ✓ barbecue seasoning
• shrimp
• bacon

Instructions

1. 1 Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. 4 Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.

By Jan

Ingredients

• ✓ barbecue seasoning
• cooking spray
• barbecue sauce
• caramel sauce
• chicken tender

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
2. 2 Stir together barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish until combined. Reserve 2 tablespoons mixture for basting.
3. 3 Dip each chicken tender into barbeque sauce mixture; coat thoroughly. Place in the prepared casserole dish.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and bake 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ barbecue seasoning
• pork rind
• all-purpose flour
• egg
• chicken breast
• cooking spray

Instructions

1. 1 Preheat an air fryer to 370 degrees F (190 degrees C).
2. 2 Place pork rinds in a food processor and pulse to the size of bread crumbs. Place in a shallow bowl. Mix flour and barbecue seasoning together in a shallow dish. Beat egg in a third shallow bowl.
3. 3 Coat each chicken tender first in the flour mixture, then dip in beaten egg, and finally coat in pork rind crumbs.
4. 4 Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 of the chicken tenders in the air fryer basket, making sure none are touching. Spray the top of each tender with cooking spray. Cook until chicken is cooked through and no longer pink at the center, about 15 minutes. Repeat with remaining tenders.

By Soup Loving Nicole

Ingredients

• ✓ barbecue seasoning
• pretzel
• crispy rice cereal
• cheese-flavored cracker
• peanut
• vegetable oil
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine pretzels, rice cereal squares, cheese-flavored crackers, and peanuts in a large bowl; drizzle oil over top and gently stir with your hands until well coated, adding more oil, if necessary.
3. 3 Combine BBQ seasoning and paprika in a small bowl; sprinkle over snack mixture, tossing gently until coated. Spread mixture onto a baking sheet.
4. 4 Bake in the preheated oven for 15 to 20 minutes, stirring halfway through. Cool before serving or storing.

By Lukelliott

Ingredients

• ✓ barbecue seasoning
• cheddar cheese
• jalapeno pepper
• cream cheese
• garlic powder
• chicken breast
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet.
2. 2 Combine Cheddar cheese, jalapeños, cream cheese, barbecue seasoning, and garlic powder in a medium bowl. Mix well until evenly combined.
3. 3 Cut a deep pocket into each chicken breast, being careful not to cut all the way through to the other side. Fill the pocket of each chicken breast with cream cheese mixture. Wrap each stuffed chicken breast with 3 bacon slices and place on the prepared baking sheet.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes before serving.

By Soup Loving Nicole

Ingredients

• ✓ barbecue seasoning
• cooking spray
• chicken breast
• paprika
• seasoning salt
• black pepper
• barbecue sauce
• worcestershire sauce
• liquid smoke

Instructions

1. 1 Spray a slow cooker with nonstick spray.
2. 2 Season chicken with smoked paprika, seasoning salt, barbecue seasoning, and pepper; place in the slow cooker.
3. 3 Mix barbecue sauce, Worcestershire sauce, and liquid smoke together in a small bowl. Pour over chicken, making sure chicken is completely covered.
4. 4 Cover and cook until meat can be shredded with a fork, about 6 hours on Low or 4 hours on High.
5. 5 Remove chicken and pull. Return to the cooker and mix well with the barbecue sauce.
6. 6 Let sit 5 to 10 minutes before serving.

By Tanja A

Ingredients

• ✓ barbecue seasoning
• bacon
• turkey sausage
• cheddar cheese
• monterey jack cheese
• jalapeno pepper
• green onion
• garlic
• barbecue sauce
• wood chip

Instructions

1. 1 Stack and weave 1 ½ pounds bacon strips into a 12-inch square lattice; sprinkle with 1 tablespoon barbecue seasoning.
2. 2 Cook remaining ½ pound bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels; chop into chunks.
3. 3 Place sausage in a 1-gallon resealable plastic bag. Seal the bag most of the way; flatten and shape sausage into a large square. Cut away and discard the bag; place sausage square on bacon lattice.
4. 4 Sprinkle bacon chunks over sausage square; sprinkle Cheddar-Jack cheese, jalapeños, green onions, and garlic on top. Drizzle with ¾ cup barbecue sauce; sprinkle remaining 2 tablespoons barbecue seasoning on top.
5. 5 Roll sausage square into a log. Wrap bacon lattice over sausage log; roll tightly.
6. 6 Place roll, seam side-down, onto a wire rack. Place the rack into the smoker. Add wood chips according to manufacturer's directions. Smoke until no longer pink in the center, about 2 hours, basting roll with remaining ¾ cup barbecue sauce during the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
7. 7 Remove bacon bomb from the smoker; rest before slicing, 30 minutes.

By Rubyduck75

Ingredients

• ✓ barbecue seasoning
• potato nugget
• olive oil
• chicken thigh
• butter
• hot pepper sauce
• hot honey
• mexican-style cheese blend
• white mexican cheese sauce
• pickled red onion
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed baking sheet with cooking spray. Spread frozen tater tots in a single layer on prepared pan; drizzle lightly with about 1 tablespoon olive oil; season with about 1 tablespoon barbecue rub.
2. 2 Bake in the preheated oven until golden brown and heated through, about 25 minutes, or according to package directions.
3. 3 Place chicken thighs and remaining 2 tablespoons olive oil in a large bowl. Season liberally with barbeque rub (about 1 tablespoon); toss to coat. Sear chicken in a non-stick skillet over high heat, turning occasionally, until deeply browned; reduce heat to medium.
4. 4 Meanwhile, melt butter in a small saucepan over medium-low heat; stir in hot sauce, hot honey, and season to taste with barbecue rub; bring to a simmer.
5. 5 Pour honey hot sauce over chicken in the skillet; increase heat to medium-high and cook chicken, basting constantly with the sauce, until chicken is fully cooked and coated with a shiny glaze, about 5 minutes. Chicken juices should run clear, and an instant-read thermometer inserted near the center should reach 165 degrees F (74 degrees C). Remove chicken to a cutting board; slice chicken into bite-sized pieces.
6. 6 Warm cheese sauce in the microwave on 50% power until hot, about 1 minute, stirring every 30 seconds.
7. 7 Arrange tater tots on a serving platter (or assemble on the sheet pan). Top tots with chicken and any remaining sauce from the pan; sprinkle with shredded cheese. Use a kitchen torch to melt cheese. Drizzle on additional hot sauce to taste and queso blanco; garnish with pickled red onion and parsley.

By Chicageaux Culinary

Ingredients

• ✓ barbecue seasoning
• ground venison
• ground beef
• salt
• monosodium glutamate
• sugar-based curing mixture
• water
• liquid smoke
• garlic powder
• hot pepper sauce
• pepper

Instructions

1. 1 Combine ground venison, salt, MSG, curing mixture, water, liquid smoke, garlic powder, barbecue seasoning, hot pepper sauce, and black pepper in a large bowl; mix thoroughly. Cover bowl with plastic wrap and refrigerate for 2 hours.
2. 2 Line food dehydrator trays with plastic wrap. Pat venison mixture into a very thin layer on the trays. Place in dehydrator; set according to manufacturers directions. Once venison firmed, after about 2 hours, remove from the plastic, cut into strips, and replace onto the racks. Continue dehydrating until venison dried, 5 to 10 hours total depending on machine.
3. 3 Blot any grease from jerky with a paper towel. Store in the refrigerator in a jar with a tight-fitting lid.

By LANDRO23

Ingredients

• ✓ barbecue seasoning
• brown sugar
• lemon juice
• white vinegar
• apple cider vinegar
• worcestershire sauce
• molasses
• mustard
• garlic
• salt
• black pepper
• red pepper flakes
• white pepper
• cayenne pepper
• pork sparerib

Instructions

1. 1 In a medium bowl, whisk together brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses, and mustard. Season with garlic, salt, pepper, red pepper flakes, white pepper, and cayenne pepper; mix well and set aside.
2. 2 Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
3. 3 Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil and serve on the side.

By Steve Watson

Ingredients

• ✓ barbecue seasoning
• ✓ barbecue seasoning
• ground beef
• chipotle pepper in adobo sauce
• cream cheese
• butter
• onion
• bell pepper
• mushroom
• garlic
• cheddar cheese
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill for high heat. When hot, lightly oil grate.
2. 2 Mix together the ground beef, 2 tablespoons barbeque seasoning, and chipotle peppers in adobo sauce in a bowl; divide mixture into two halves; form each half into large rectangles, making one larger and thinner than the other; lay the rectangles on large sheets of aluminum foil.
3. 3 Mix together the cream cheese and 1 teaspoon barbeque seasoning; spread on top of the smaller, thicker rectangle of meat.
4. 4 Melt the butter in a skillet over medium-high heat. Cook the onion, bell pepper, mushrooms, and garlic in the hot butter until the onion has softened; spread atop the cream cheese mixture; top with the Cheddar cheese.
5. 5 Place the thinner rectangle of meat atop the smaller piece by lifting the aluminum foil beneath it and flipping it onto the cream cheese and vegetable layer. Use your hands to form a seal around the edges of the loaf, making sure the cheese and vegetable mixture will not leak out during cooking. Fold the edges of the aluminum foil beneath the loaf upwards, so as to form a bowl, to keep the grease from leaking onto the grill while cooking. Brush the top of the loaf with barbeque sauce.
6. 6 Cook on the preheated grill until the top of the loaf is cooked completely through, about 30 minutes. Slice into six even pieces to serve.

By Amanda Handy

Ingredients

• ✓ barbecue seasoning
• ketchup
• beer
• onion
• brown sugar
• mustard
• white vinegar
• black pepper
• garlic powder

Instructions

1. 1 In a slow cooker, combine ketchup, beer, onion, brown sugar, mustard, barbecue seasoning, vinegar, pepper, and garlic powder. Simmer on low setting for 12 hours or overnight.

By FRNJRD

Ingredients

• ✓ barbecue seasoning
• whole wheat hamburger bun
• vegetarian ground beef crumbles
• zucchini
• firm tofu
• paprika
• hot pepper sauce
• dijon mustard
• brown sugar
• water
• ketchup
• tomato sauce
• tomato paste
• salt
• cumin
• yellow onion
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add diced onion. Cook until soft, 3 to 4 minutes. Add cumin and salt; saute until fragrant, about 2 minutes.
2. 2 Add tomato paste and break up in the skillet, 1 to 2 minutes. Add tomato sauce, ketchup, water, brown sugar, barbeque seasoning, mustard, hot sauce, and paprika. Bring to a boil; lower heat and simmer, covered, for 15 minutes. Set aside.
3. 3 Heat remaining 1 tablespoon olive oil in a separate pan over medium-high heat. When heated, add tofu and zucchini and cook, stirring occasionally, for 5 minutes. Add vegetarian crumbles and sauce mixture and bring to a low simmer. Cover and cook for an additional 10 minutes.
4. 4 Assemble Sloppy Joes on toasted buns.

By Arci