4 cups barbeque sauce
4 cups applesauce
4 pounds baby back pork ribs
salt and black pepper to taste
cayenne pepper to taste
garlic powder to taste
Mix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.
Preheat grill for high heat.
Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done.
4 (6 ounce) boneless pork top loin chops, 1-inch thick
1 teaspoon coarse salt
4 slices bacon, preferably maple-flavored
4 tablespoons barbeque sauce
1/2 cup lager beer
1 teaspoon canola oil
1/2 cup reduced-sodium chicken broth
Preheat oven to 400 degrees F. Season pork with salt. Wrap bacon around edge of each chop; secure with wood toothpick. Combine 4 tbsp. barbecue sauce and 1/2 c. lager beer (or non-alcoholic beer).
Heat oil in large ovenproof skillet over medium-high heat. Stand chops bacon-side down in skillet, lean against side of pan if needed. With tongs, turn chops along bacon-wrapped edges to lightly brown bacon, about 3 1/2 min. (about 45 sec. to brown each section). Place chops, flat side down, in skillet; cook until underside is lightly browned, about 1 min. Turn chops over. Spread equal amount of beer/barbecue mixture over top of each chop, letting excess run into skillet.
Place skillet with chops in oven and bake for 10 min. or until internal temperature on a thermometer reads 145 degrees F. Transfer each chop to a dinner plate and let stand while making sauce.
Drain fat from skillet, leaving browned bits. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon; boil until reduced by half, about 2 min. Top each chop with spoonful of sauce and serve hot.
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
20 chicken wing segments
2 cups Bullseye® BBQ Sauce
1/2 cup honey
In a shallow dish, combine flour, salt, and pepper. Coat chicken in flour mixture; refrigerate for 1 hour; coat chicken again with remaining flour mixture.
In a small saucepan, heat BBQ sauce and honey until warm; turn heat to low and keep warm.
Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes.
Drain chicken on cooling racks.
Immediately toss fried chicken with BBQ sauce mixture.
Repeat with remaining chicken.