Type what you have

Ingredients

• ✓ bbq sauce
• smoked brisket
• beef broth
• hamburger bun
• aluminum foil

Instructions

1. 1 Preheat the grill to medium.
2. 2 Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
3. 3 Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
4. 4 Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
5. 5 Serve the BBQ burnt ends on hamburger buns.

By Reynolds KitchensR

Ingredients

• ✓ bbq sauce
• cooking spray
• potato nugget
• pulled pork
• cheddar cheese
• sour cream
• green onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
2. 2 Place 4 to 5 frozen potato nuggets into each muffin cup.
3. 3 Bake in the preheated oven for 10 minutes.
4. 4 Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
5. 5 Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
6. 6 Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
7. 7 Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.

By fabeveryday

Ingredients

• ✓ bbq sauce
• beef chuck roast
• barbecue dry rub
• sandwich roll
• cheese whiz
• cheese
• onion
• pickled pepper
• green onion

Instructions

1. 1 Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C). Season beef with dry rub, and double wrap in foil. Place on a sheet pan or in a baking dish, seam side up, and roast in the preheated oven for 2 1/2 hours.
2. 2 Let rest for 1 hour. Unwrap and transfer to a cutting board. Reserve all juices. Cut into 1-inch cubes and transfer to a mixing bowl. Add cooking juices, more dry rub if desired, and bbq sauce. Mix well, wrap, and refrigerate overnight.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Transfer beef into a shallow baking dish and brush generously with bbq sauce.
4. 4 Roast in the preheated oven until meat starts to char around the edges, about 1 hour. Remove from oven and brush again with bbq sauce. Reduce oven temperature to 250 degrees F (120 degrees C).
5. 5 Roast until the "burnt ends" are as tender as you want, about 1 1/2 hours more.
6. 6 Transfer the "burnt ends" onto the rolls, and finish with cheese whiz, onions, peppers, and green onions.
7. 7 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ bbq sauce
• bison back rib
• water
• carrot
• celery
• onion
• bay leaf

Instructions

1. 1 Place rib portions into the bottom of a slow cooker. Cover with water. Add carrot, celery, onion, and bay leaf. Cover and cook until tender and no longer pink in the centers, 8 hours on Low or 4 hours on High.
2. 2 Meanwhile, preheat an outdoor grill for low heat and lightly oil the grate.
3. 3 Take the cooked ribs out of the slow cooker and brush generously with the BBQ sauce.
4. 4 Cook ribs on the preheated grill just until nicely browned, 15 to 20 minutes.

By Deb C

Ingredients

• ✓ bbq sauce
• jalapeno pepper
• cream cheese
• brisket
• bacon
• kosher salt
• black pepper

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Slice jalapeños in the shape of a "T." Cut a straight vertical line from top to bottom with a crosscut directly under the stem, making sure to cut only halfway through the jalapeños. Use a spoon to remove and discard all seeds and membranes. Place jalapeños on a baking sheet.
3. 3 Bake in the preheated oven for 10 minutes.
4. 4 Transfer jalapeños to a bowl of ice water for a few minutes to extract the rest of the seeds' oil. Blot dry with a paper towel.
5. 5 Increase oven temperature to 350 degrees F (175 degrees C).
6. 6 Spread 1 tablespoon cream cheese inside each jalapeño. Place about 2 ounces brisket inside each, then wrap with a slice of bacon. Place poppers on a baking sheet and season with salt and pepper.
7. 7 Bake in the preheated oven for 30 minutes. Remove from the oven and brush the tops with BBQ sauce. Return to the oven and bake 5 more minutes.

By burtvilla

Ingredients

• ✓ bbq sauce
• onion
• garlic
• pork loin roast
• black pepper
• salt
• honey

Instructions

1. 1 Place onions into the bottom of a slow cooker and scatter garlic over top. Set pot roast in the cooker and season with pepper and salt. Pour BBQ sauce over pot roast, making sure roast, onions, and garlic are completely covered. Drizzle honey over roast only.
2. 2 Cover and cook until meat is easily shredded with 2 forks, on Low for about 12 hours or High for about 6 hours.

By Cynthia94

Ingredients

• ✓ bbq sauce
• celery
• ketchup
• onion
• water
• garlic powder
• chili powder
• salt
• black pepper
• pork shoulder

Instructions

1. 1 Stir celery, BBQ sauce, ketchup, onion, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture. Cover and cook on Low for 7 hours or High for 5 hours.
2. 2 Transfer roast to a cutting board; shred meat with two forks. Return meat to the slow cooker, stir to combine with liquid, and cook for 1 more hour.

By Belinda Carter McDowell

Ingredients

• ✓ bbq sauce
• meatball
• hawaiian bread roll
• butter
• cheddar cheese
• monterey jack cheese
• dill pickle
• onion strips
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine meatballs and BBQ sauce in a small sauce pan and bring to a simmer over medium heat. Reduce heat to medium-low and simmer 10 minutes or until the meatballs are heated through.
3. 3 Slice rolls in half lengthwise, leaving the rolls connected to one another. Brush some butter to make a light coating on the bottom of a 9x13-inch baking dish; place the bottom half of the rolls in the dish, with the cut-side facing up. Set remaining butter aside. Spoon out some of the BBQ sauce from the sauce pan and spread lightly over bread.
4. 4 Combine Cheddar cheese and Monterey Jack cheese in a bowl and sprinkle 1/2 of cheese mixture over the sauce. Top with pickles and sprinkle evenly with onion strips.
5. 5 Use a 1-inch cookie cutter, or a small knife, to cut a small 1 inch hole into the tops of each roll. Place top half of rolls over the onion strips. Stir garlic powder into remaining melted butter and brush the mixture over the rolls, allowing any excess to drip into the cut out spaces. Spoon one meatball and about 1 teaspoon of sauce into the holes on each roll. Sprinkle with remaining cheese.
6. 6 Cover with foil and bake in the preheated oven until cheese is melted throughout, uncovering halfway through, for about 20 minutes. Sprinkle green onions on top.

By Nicole McLaughlin

Ingredients

• ✓ bbq sauce
• russet potato
• sweet potato
• broccoli
• olive oil
• kosher salt
• plant-based protein starter
• black bean
• cheddar cheese
• plain greek yogurt
• red onion
• chive
• jalapeno pepper

Instructions

1. 1 Preheat oven to 425 degrees F. Line a large sheet tray with foil. Prick the russet and sweet potatoes 2 to 3 times each with a fork. Place on sheet tray in a single layer.
2. 2 Roast 45 minutes (for sweet potatoes) to 55 minutes (for russet potatoes), or until tender. Let cool 10 minutes, then slit the top of each potato to open.
3. 3 Line another large sheet tray with foil. Place broccoli on sheet tray. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for about 20 minutes, until tender and slightly charred. Let rest on sheet tray until warm, about 10 minutes. Transfer to a small serving bowl.
4. 4 Meanwhile, heat a large, nonstick skillet over medium-high heat. Add Pure Farmland® Protein Starters. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 to 14 minutes. Transfer to a serving bowl.
5. 5 On a large serving board, arrange the potatoes, cooked Pure Farmland® Protein Starter, roasted broccoli, black beans, Cheddar cheese, Greek yogurt, red onion, BBQ sauce, chives, and jalapenos. Serve warm.

By Allrecipes Member

Ingredients

• ✓ bbq sauce
• avocado oil
• apple cider vinegar
• garlic
• onion powder
• paprika
• sea salt
• cayenne pepper
• chicken breast

Instructions

1. 1 Whisk oil, barbecue sauce, vinegar, garlic, onion powder, paprika, salt, and cayenne pepper together in a bowl until marinade is well combined.
2. 2 Place chicken breasts in a large glass or ceramic bowl (or a resealable plastic bag). Pour ⅔ marinade over breasts; toss to evenly coat. Reserve remaining ⅓ marinade to brush on breasts while grilling. Cover the bowl with plastic wrap (or squeeze out excess air and seal the bag); marinate in the refrigerator for 6 to 24 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess; discard remaining marinade.
5. 5 Cook on the preheated grill, brushing chicken with reserved marinade and flipping halfway through, until no longer pink in centers and the juices run clear, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Jennifer

Ingredients

• ✓ bbq sauce
• cooking spray
• ground beef
• bacon
• onion
• salt
• black pepper
• dill pickle relish
• mustard
• garlic powder
• biscuit dough
• cheddar cheese
• sesame seed
• ketchup

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat 16 cups of 2 muffin pans with cooking spray.
2. 2 Heat a large skillet over medium heat. Add ground beef, bacon, onion, salt, and pepper and cook, stirring, until beef is browned, about 6 minutes. Drain fat, and stir in dill pickle relish, mustard, BBQ sauce, and garlic powder. Set filling aside to cool.
3. 3 Separate each biscuit dough portion in half to get 16 biscuits, stretching and pulling each into a circle about 1/4 inch thick. Spoon about 2 tablespoons of the ground beef mixture into the center of each dough circle. Cut cheese into 16 cubes and insert each cube into the ground beef mixture. Wrap dough around the filling in the shape of a ball and pinch edges on the bottom together so biscuits are sealed around the filling.
4. 4 Set each biscuit seam side down in a muffin cup. Lightly spray the biscuit tops with cooking spray and sprinkle with sesame seeds.
5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve with ketchup for dipping on the side.

By lutzflcat

Ingredients

• ✓ bbq sauce
• bacon
• onion
• green bell pepper
• baked bean
• kidney bean
• chili bean
• cheddar cheese
• green onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook bacon in a large nonstick skillet over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Discard all but 3 tablespoons bacon drippings from the skillet.
3. 3 Add onion and bell pepper to the skillet; cook until softened, about 5 minutes. Add beans, barbecue sauce, and ½ bacon; bring to a boil. Transfer beans to a 1 ½-quart baking dish; cover dish with aluminum foil.
4. 4 Bake in the preheated oven until bubbling, about 20 minutes.
5. 5 Remove foil; top with Cheddar cheese and reserved ½ bacon. Bake until cheese is melted, about 5 minutes. Sprinkle with green onions before serving.

By BM

Ingredients

• ✓ bbq sauce
• chicken bacon
• sweet potato
• olive oil
• jalapeno pepper
• garlic powder
• chipotle pepper
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels and crumble when cool enough to handle.
2. 2 While the bacon cooks, put the cubed sweet potatoes in a microwave-safe bowl and microwave on high power for 5 minutes.
3. 3 Heat a large skillet over medium heat. Add olive oil, then add sweet potatoes, garlic powder, chipotle powder, salt, and black pepper. Cook until potatoes are brown and crisp, 5 to 7 minutes. Add bacon, jalapeno, and BBQ sauce and cook over low heat, 2 to 3 minutes more.

By Raquel Teixeira

Ingredients

• ✓ bbq sauce
• brown sugar
• chili powder
• salt
• black pepper
• garlic powder
• onion powder
• pork rib tip
• liquid smoke

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together brown sugar, chili powder, salt, black pepper, garlic powder, and onion powder in a large bowl until combined. Add rib tips and mix until ribs are thoroughly coated. Let rest at room temperature for 10 minutes.
3. 3 Place coated ribs in a slow cooker. Stir together 3/4 of the BBQ sauce with liquid smoke in a medium bowl until well combined. Pour evenly over ribs. Cook on Low until ribs are tender, 4 to 6 hours. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking tray or broiler rack with aluminum foil.
4. 4 Remove ribs to the prepared tray and baste with remaining BBQ sauce.
5. 5 Cook ribs under the preheated broiler until sauce is hot and sticky, 3 to 5 minutes per side.

By Yoly

Ingredients

• ✓ bbq sauce
• apple cider
• garlic powder
• salt
• paprika
• black pepper
• baby back rib
• garlic
• brown sugar
• chili garlic sauce

Instructions

1. 1 Pour apple cider into an 8-quart multi-functional electric pressure cooker (such as Instant Pot) to about ½ inch below the rack line. Stir in garlic powder, salt, paprika, and black pepper; place rack into Pot. Turn on the cooker and select the Steam function according to the manufacturer's instructions; heat cider completely. Place ribs on rack. Close and lock the lid.
2. 2 Select High pressure according to the manufacturer's instructions; set the timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a roasting rack.
4. 4 Pour about 2 cups barbecue sauce into a large measuring cup. Add garlic, brown sugar, and chili garlic sauce. Purée with an immersion blender until completely smooth. Stir into remaining barbecue sauce in a large bowl; set aside until room temperature.
5. 5 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove lid.
6. 6 Carefully remove ribs; drain and discard cooking liquid. Fully submerge each rib into barbecue sauce; place on the prepared roasting rack, making sure they are not touching. Brush extra sauce on top to make them extra sticky.
7. 7 Bake in the preheated oven until sauce is set, 15 to 20 minutes.

By Tony

Ingredients

• ✓ bbq sauce
• ground beef
• egg
• panko bread crumb
• onion
• worcestershire sauce
• garlic powder
• salt
• black pepper
• cooking spray

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine ground beef, eggs, bread crumbs, onion, 2 tablespoons BBQ sauce, Worcestershire sauce, garlic powder, salt, and pepper in large bowl and mix by hand.
3. 3 Line a sheet pan with foil and spray with cooking spray. Shape meatloaf mixture evenly into a rectangular shape.
4. 4 Bake in the preheated oven for 45 minutes. Brush with remaining BBQ sauce (or more as needed) and bake until internal temperature reaches 165 degrees C (73 degrees C), about 15 more minutes.
5. 5 Slice meatloaf and serve with extra BBQ sauce if desired.

By thedailygourmet

Ingredients

• ✓ bbq sauce
• baby back rib
• olive oil
• liquid smoke
• brown sugar
• salt
• black pepper
• garlic powder
• onion powder
• chili powder

Instructions

1. 1 Remove and discard membrane from back of ribs; pat ribs dry with a paper towel. Cut rack into 4 pieces. Combine olive oil and liquid smoke in a small bowl; rub onto both sides of ribs.
2. 2 Combine brown sugar, salt, black pepper, garlic powder, onion powder, and chili powder in a bowl. Generously season both sides of ribs with brown sugar mixture; set ribs aside to enhance the flavor, 30 minutes.
3. 3 Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
4. 4 Place ribs, bone-sides down, in the air fryer basket, making sure they are not touching, cook in batches if necessary. Cook for 15 minutes; flip ribs, meat-sides down, and cook 10 minutes more.
5. 5 Remove ribs from air fryer; brush 1/2 cup barbecue sauce onto bone-sides of ribs. Place basket back in the air fryer; cook 5 minutes. Flip ribs; brush meat-sides with remaining 1/2 cup barbecue sauce. Cook until desired char is achieved, about 5 minutes more.

By Yoly

Ingredients

• ✓ bbq sauce
• olive oil
• yellow onion
• grit
• water
• cheddar cheese
• salt
• black pepper
• shrimp
• paprika
• cumin
• aluminum foil

Instructions

1. 1 Preheat the grill to high heat.
2. 2 Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
3. 3 Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
4. 4 Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
5. 5 Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
6. 6 Pour the BBQ sauce on top of the shrimp and mix.
7. 7 Serve shrimp with the cheesy grits.

By Reynolds KitchensR

Ingredients

• ✓ bbq sauce
• chicken breast
• olive oil
• salt
• black pepper
• water
• coleslaw mix
• mayonnaise
• red wine vinegar
• sugar
• sweet roll
• aluminum foil
• slow cooker liner

Instructions

1. 1 Preheat the grill to high heat.
2. 2 Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
3. 3 Coat the chicken breasts with the oil and season on all sides with salt and pepper.
4. 4 Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
5. 5 Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
6. 6 Pull the chicken apart using two forks until it is shredded and keep warm.
7. 7 Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
8. 8 Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

By Reynolds KitchensR

Ingredients

• ✓ bbq sauce
• black pepper
• salt
• red pepper flakes
• onion powder
• liquid smoke
• garlic powder
• chili powder
• molasses
• honey
• worcestershire sauce
• apple cider vinegar
• mustard
• brown sugar
• ketchup
• foil
• parsley
• cilantro
• provolone cheese
• onion
• white mushroom
• chicken breast

Instructions

1. 1 Whisk together all sauce ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook for 10 to 15 minutes. Remove from heat and allow to cool to room temperature, about 15 minutes.
2. 2 Measure out 1/2 cup of sauce and set aside. Pour remaining sauce into a large sealable bag. Add chicken breasts to bag. Seal and refrigerate for 30 minutes.
3. 3 Preheat grill to medium heat and arrange four 12x12-inch pieces of Reynolds Wrap® Non-Stick Foil on the grill. Use tongs to transfer one chicken breast to each foil square. Discard marinade.
4. 4 Brush each chicken breast with some of the remaining 1/2 cup BBQ sauce. Top with mushrooms and onions. Fold foil around each chicken breast to enclose the chicken and veggies. Allow to cook over medium heat for 10 to 12 minutes or until chicken is tender and juices run clear or a meat thermometer inserted into the center reads 170 degrees F.
5. 5 Unwrap foil packets and place 2 slices of provolone cheese over each chicken breast so that the cheese is lying on top of the mushrooms and onions. Allow to cook uncovered 2 to 3 minutes longer or until cheese is melted. Garnish with fresh cilantro or parsley and serve.

By Reynolds KitchensR