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Slow Cooker BBQ Chicken Sandwiches
Lunch

Slow Cooker BBQ Chicken Sandwiches

4.0

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Place chicken in a slow cooker and pour barbecue sauce over top.
  2. 2 Cover and cook on Low until chicken is tender and can easily be pulled apart with a fork.
  3. 3 Remove chicken breasts from the slow cooker. Separate meat and bones; discard bones. Shred chicken with a fork.
  4. 4 Place chicken on buns with some extra sauce from the slow cooker.

By lndz123

Barbeque Tempeh Sandwiches
Lunch

Barbeque Tempeh Sandwiches

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
  2. 2 Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
  3. 3 Spoon the tempeh mixture onto kaiser rolls, and serve.

By JENNX

Barbecue Beef Cups
Lunch American

Barbecue Beef Cups

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
  2. 2 In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbecue sauce and dried onion. Simmer for a few minutes over low heat.
  3. 3 Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
  4. 4 Bake in the preheated oven for 12 minutes. Sprinkle with cheese and bake for 3 more minutes.

By Allrecipes Member

Dan's Favorite Chicken Sandwich
Lunch

Dan's Favorite Chicken Sandwich

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray. Brush both sides of each chicken breast with barbeque sauce and place in the baking dish. Top each breast with 2 slices bacon.
  2. 2 Bake chicken 25 minutes in the preheated oven, until juices run clear. Drain bacon strips on paper towels, and slice breasts in half lengthwise.
  3. 3 Heat the oven broiler. Spread both halves of each hoagie roll with Ranch dressing. Place 2 breast halves on one half of each roll. Place 2 strips of bacon on each remaining roll half. Top each half with 1 slice Swiss cheese.
  4. 4 Arrange sandwich halves on the baking sheet, and broil 2 to 5 minutes, until the cheese is melted and bubbly. Layer chicken halves of sandwiches with avocado slices, and top with bacon halves to serve.

By ANGELSHARK

Open-Faced Hot Roast Beef Sandwich
Lunch

Open-Faced Hot Roast Beef Sandwich

4.4

Prep
4 min
Cook
6 min
Total
10 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  2. 2 Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich.
  3. 3 Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.

By ebrunworth

Killer Bacon-Cheese Dogs
Lunch American

Killer Bacon-Cheese Dogs

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
  2. 2 Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
  3. 3 Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste.
  4. 4 Lightly grill hot dog buns.
  5. 5 To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.

By Drink Spiller

Lemon BBQ Chicken Salad
Lunch

Lemon BBQ Chicken Salad

4.0

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Mix chicken and lemon juice in a large mixing bowl.
  2. 2 Mix rice celery, olives, and 1/4 cup bacon in a separate bowl; add to chicken and toss to combine.
  3. 3 Whisk mayonnaise, barbeque sauce, and liquid smoke together in a small bowl; pour over the chicken mixture and toss to coat. Top with remaining 2 tablespoons bacon. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.

By Robin Whitworth

Terri's Sloppy Joes
Lunch American

Terri's Sloppy Joes

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium heat. Cook and stir ground beef and onion in the hot skillet until beef is completely browned and onion is softened, about 10 minutes.
  2. 2 Stir in ketchup, barbecue sauce, vinegar, mustard, and sugar until incorporated; simmer mixture for 15 minutes.

By Terri Clark

Leftover Pork Roast BBQ Wrap
Lunch American

Leftover Pork Roast BBQ Wrap

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
  3. 3 Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.

By Judy in Delaware

Easy BBQ Baked Beans
Lunch American

Easy BBQ Baked Beans

4.6

Prep
10 min
Cook
135 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch baking dish with cooking spray.
  2. 2 Stir pork and beans, brown sugar, ketchup, barbecue sauce, bacon, and dry mustard together in the prepared baking dish.
  3. 3 Bake in the preheated oven, stirring every 20 minutes or so, until bacon fat is rendered throughout bean mixture, about 2 hours 15 minutes.

By melmsc1

Southern Barbeque Pulled Beef Sandwiches
Lunch American

Southern Barbeque Pulled Beef Sandwiches

5.0

Prep
20 min
Cook
450 min
Total
470 min

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

Chef John's Copycat McRib Sandwich
Lunch American

Chef John's Copycat McRib Sandwich

4.6

Prep
10 min
Cook
170 min
Total
660 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
  3. 3 Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
  4. 4 Bake in the preheated oven until tender, about 2 hours and 45 minutes.
  5. 5 Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
  6. 6 Cut each rack in half. Brush both sides generously with barbecue sauce.
  7. 7 Preheat a charcoal grill for high heat and lightly oil the grate.
  8. 8 Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
  9. 9 Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

By John Mitzewich

Bacon-Wrapped Chicken Dogs
Lunch American

Bacon-Wrapped Chicken Dogs

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
  2. 2 Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
  3. 3 Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
  4. 4 Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
  5. 5 Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
  6. 6 Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  7. 7 Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.

By John Mitzewich

M's Sloppy Joe Sauce
Lunch American

M's Sloppy Joe Sauce

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook until beginning to soften, about 5 minutes. Add garlic and ground turkey; cook and stir until turkey is completely crumbled and browned, another 5 to 7 minutes.
  2. 2 Stir in puréed tomatoes, barbecue sauce, ketchup, vinegar, Worcestershire sauce, mustard, and chile-garlic sauce. Simmer until completely heated, 7 to 10 minutes more.

By Semigourmet

Dallas-Style Sloppy Joes
Lunch American

Dallas-Style Sloppy Joes

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Cook the ground beef in a large skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion and bell pepper, season with sea salt and black pepper, and cook until vegetables soften, about 7 minutes.
  2. 2 Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and barbeque sauce. Reduce heat to low and simmer the mixture until thickened, about 10 minutes. Add Parmesan cheese and serve on toasted hamburger buns.

By Caitlin

Funky Cholent
Lunch Other

Funky Cholent

4.1

Prep
20 min
Cook
820 min
Total
840 min

Instructions

  1. 1 Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
  2. 2 Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.

By basg101

Spicy Turkey Sloppy Joes
Lunch American

Spicy Turkey Sloppy Joes

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Cook and stir ground turkey, onions, green bell pepper, red bell pepper, serrano chile pepper, fresh chile pepper, and garlic in a large skillet over medium heat until the turkey is no longer pink, about 10 minutes. Drain fat from the turkey mixture.
  2. 2 Stir ketchup, barbeque sauce, cider vinegar, brown sugar, mustard, Worcestershire sauce, Italian seasoning, onion powder, and black pepper into the turkey mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are completely softened, about 20 minutes.
  3. 3 Serve on split hamburger buns.

By jrsolger

Sweet and Sour Chicken Thighs
Dinner Asian

Sweet and Sour Chicken Thighs

5.0

Prep
10 min
Cook
40 min
Total
530 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine pineapple juice, barbecue sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl; reserve 1/2 cup for basting. Transfer remaining marinade to a resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight, flipping bag halfway.
  3. 3 Remove chicken thighs from marinade and shake off excess; discard remaining marinade.
  4. 4 Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip; continue to bake and baste until thighs are no longer pink in centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By andsha

Air Fryer Chicken Katsu
Dinner Asian

Air Fryer Chicken Katsu

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's recommendations.
  2. 2 Beat egg and salt lightly in a shallow bowl or a small casserole dish. Place panko bread crumbs on a plate.
  3. 3 Dip each cutlet into egg mixture, allowing excess to drip back into the bowl. Turn cutlets in panko bread crumbs so both sides are coated well, pressing the cutlets gently into the crumbs. Set on a piece of parchment paper. Spray each side with cooking spray and place in the basket of the air fryer.
  4. 4 Air-fry for 5 minutes, turn, and air-fry for an additional 4 minutes. Serve with barbecue sauce and garnish with green onions.

By Bibi

Asian Beef Skewers
Dinner Asian

Asian Beef Skewers

4.7

Prep
30 min
Cook
6 min
Total
160 min

Instructions

  1. 1 In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
  2. 2 Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
  3. 3 Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
  4. 4 Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

By Vivian Chu

Juicy Teriyaki Baby Back Ribs
Dinner Asian

Juicy Teriyaki Baby Back Ribs

Prep
10 min
Cook
85 min
Total
95 min

Instructions

  1. 1 Place ribs in a very large pot, cutting them in half, if necessary, to fit. Add maple syrup, teriyaki sauce, soy sauce, beef base, seasoned salt, salt, garlic powder, and pepper. Add enough water to cover ribs, stirring ingredients in the pan to combine. Bring to a low boil and cook for 1 hour.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Spray a large baking sheet or broiler pan with cooking spray.
  3. 3 Place ribs on the prepared baking sheet. Brush barbecue sauce on both sides of ribs.
  4. 4 Cook in the preheated oven until barbecue sauce starts to get bubbly and sticky, 20 to 25 minutes.

By Kim Tremblay

Fried Rice with Ginger, Hoisin, and Sesame
Dinner Asian

Fried Rice with Ginger, Hoisin, and Sesame

3.7

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Melt the butter in a small saucepan over medium heat. Add the uncooked rice, and cook until toasted, stirring occasionally. Pour in the water and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes, or until tender.
  2. 2 While the rice is cooking, mix together the hoisin sauce, barbeque sauce, peanut butter, soy sauce, garlic, and ginger. Set aside.
  3. 3 When the rice is done cooking, heat the sesame oil in a wok or large skillet over medium-high heat. When it begins to smoke, add the onion and fry until clear. Add the carrot, and cook for about 1 minute, then add the rice, and stir fry for about 2 minutes. Add the broccoli and peas; cook and stir for about 1 minute. Push everything to the sides of the wok, and crack the eggs into the center. Scramble until cooked through, trying to keep the raw egg from mixing with everything else. When the eggs are cooked, stir them in with the rice.
  4. 4 Turn off the heat, and stir in about half of the sauce, tasting and adding more as desired. You may not need all of the sauce, but if you serve this with a meat it makes a good sauce for that too. Sprinkle with sesame seeds before serving.

By CARLYYY

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

Easy St. Louis-Style Pork Ribs on Gas Grill
Dinner American

Easy St. Louis-Style Pork Ribs on Gas Grill

4.1

Prep
10 min
Cook
190 min
Total
200 min

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

Lemon Barbeque Pork Chops
Dinner

Lemon Barbeque Pork Chops

3.9

Prep
Cook
Total

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

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 BBQ Breaded Tofu
Dinner

Baked BBQ Breaded Tofu

Prep
5 min
Cook
20 min
Total
1965 min

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