Archives

Betty’s Smoked Lamb Chops

2 racks lamb chop 1 cup balsamic vinegar 1 cup olive oil 2 sprigs fresh thyme (1 tbsp dried) Marinate lamb chops in mixture for 6 hours in fridge. Let meat rest before putting in smoker. Rub with light coat of mustard powder. Sprinkle lightly with salt and pepper. Smoke @ 250F till internal temp reaches 130F.

Read More
Next Page »

You Can’t Make it Too Hot For Me! Extra Strength Barbecue Sauce

1 qt. Black Betty’s BBQ Sauce 1 stick of butter 1/2 cup vinegar 1 spoonful lemon juice hot sauce to taste Combine all ingredients in pan on stove. Bring to a boil. Use this on all your favorite dishes. Add your favorite chili pepper while simmering for an out standing additional flavor!

Read More
Next Page »

Turkey Sloppy Joes

1 lb. turkey (ground – I have ground chicken too) 2 tsp. olive oil (I have used regular oil when I didn’t have olive oil) 1 large red onion, coarsely chopped 1 green bell pepper, coarsely chopped 1 tsp. leaf oregano, crumbled 1 tsp. ground cumin 1 tsp. chili powder 1 can (8oz.) tomato sauce […]

Read More
Next Page »

Cocktail Delight

Use regular or hot Black Betty’s BBQ Sauce. Place cocktail hot dogs or little smokies in a crock pot. Pour sauce over hot dogs and cook on low overnight. Serve hot and stand back.

Read More
Next Page »

BBQ Sausage Grill

Take your favorite sausage (country or polish etc.) and precook in oven or until done. Place sausage on grill over low heat and baste with Black Betty’s BBQ Sauce (pick your favorite). Cook for 20 – 30 minutes and serve. You won’t be sorry.

Read More
Next Page »

BBQ Chicken

Wash chicken, rub with Black Betty’s Chicken Rub. Precook chicken in oven until done. Baste all pieces with Black Betty’s BBQ Sauce (regular or hot). Place chicken on the grill directly over a low heat flame. Let the chicken cook with the grill top down, while turning and basting three times. Sauce will create a […]

Read More
Next Page »

BBQ Hamburger

Mix 1 pound of ground beef with finely chopped onions to taste and 1/3 cup of Black Betty BBQ Sauce. Form into patties. Let patties cool in refrigerator, then cook.

Read More
Next Page »

Betty’s Prime Rib

Same idea as brisket, but don’t wrap meat. Pull off before it reaches temperature you desire and let rest. The meat will continue to rise about 10F more, e.g. rare = 130F, so pull at 120F.

Read More
Next Page »

Award Winning Brisket

Rub brisket lightly with olive oil, then coat with a heavy amount of Black Betty Brisket Bath.  Put meat in 250F smoker until internal temp reaches 150F.  Remove place in pan and cover for remainder of cooking time.  Pull brisket when internal temp is 190F.  Let rest for 30 minutes.  Cut and enjoy.

Read More
Next Page »

Black Betty’s Slap Yo Grandma’s Ribs

Trim your selection of ribs. Don’t forget to take the membrane off the rib side. Give ribs a healthy coating of Black Betty’s Pork Rub. Set on smoker for 4 hours, wrap with butter and brown sugar and put back in cooker till ribs meat your liking. Should make you want to slap Yo Grandma […]

Read More
Next Page »