Barbecued Chicken & Sausage Stew
Serves 4
2 teaspoons vegetable oil
2 boneless skinless chicken breast halves, cut into bite-size pieces
1 medium onion, chopped (1½ cups)
1 medium carrot, sliced
8 ounces kielbasa (smoked) sausage, cut into ¼ inch slices
14½ ounce can fat-free chicken broth
½ cup ketchup
2 tablespoons Dijon mustard
8 ounce can tomato sauce
4 teaspoons Old Town Barbecue Dry Rub Spice Blend
16 ounce can baked beans
10 ounce package frozen green beans, thawed
Heat oil in a heavy 3 quart nonstick saucepan over medium-high heat. Add chicken and cook until lightly browned on all sides. Add onion, carrot and sausage, cook 3 minutes. Stir in broth, ketchup, mustard, tomato sauce, Old Town Barbecue Dry Rub Spice Blend and baked beans. Bring mixture to a gentle boil, lower heat, cover, simmer for 15 minutes. Add green beans, cook for an additional 10 minutes, covered.
Kansas City Barbecue Beef Stew
Serves 6
1½ pounds beef eye of round roast
1 tablespoon vegetable oil
14½ ounce can beef broth
1 cup water
3 teaspoons Old Town Barbecue Dry Rub Spice Blend
½ teaspoon coarse ground black pepper
1 tablespoon worcestershire sauce
2 tablespoons spicy brown mustard
¼ cup white corn syrup
2 bay leaves
4 medium carrots, cut into 1 inch pieces
2 ribs celery, sliced
2 medium potatoes, cut into 1 inch cubes
1 medium onion, coarsely chopped
2 green bell peppers, crassly chopped
3 tablespoons Wondra® Flour
¼ cup water
Trim roast of all fat and cut into 1 inch cubes. Heat oil in a large heavy 6 quart Dutch oven or saucepan over medium-high heat. Add cubed meat and cook until well browned on all sides, stirring often to prevent burning. Add beef broth and water, bring to a boil, lower heat, cover, simmer for 30 minutes. Add Old Town Barbecue Dry Rub Spice Blend, pepper, worcestershire sauce, mustard, syrup and bay leaves, stir. Bring back to the boil. Add carrots, celery, potatoes, onion and bell peppers, stir. Bring mixture back to the boil, simmer for 15 minutes or until vegetables are tender. In a small bowl, blend flour and water, stir mixture into beef stew, stirring continuously until thickened. Simmer for an additional 10 minutes, stirring occasionally.
Olde Bill’s Comments: Test this recipe with a group of friends. All the vegetables and meat can be cut ahead of time and most of the cooking time is spent simmering giving you time to be the life of the party along with receiving compliments on your culinary abilities.
Tangy Pork Chops
Serves 4
4-6 ounce pork chops *(chicken)
4 tablespoons spicy brown mustard
2 teaspoons fresh chopped rosemary
2 teaspoons Old Town Barbecue Dry Rub Spice Blend, or to taste
Trim chops *(boneless skinless chicken breast halves), spread mustard over all sides, arrange on baking sheet, sprinkle with rosemary. Shake Old Town Barbecue Dry Rub Spice Blend liberally over all. Bake in a preheated 375 degree oven for 30 minutes or just until pinkness disappears when tested with a knife.
Olde Bill’s Comments: Checking the pork chops or chicken with a knife for doneness is important for juicy tender meat. Cooking any longer gives you dry tough meat. Substitute 1 teaspoon finely crushed dried rosemary for the fresh.
Kansas City Barbecue Relish
Makes 4 cups
16 ounce can whole kernel corn, drained
1 small red onion, chopped (1 cup)
½ cup diced red bell pepper
¼ cup fresh chopped cilantro
2½ teaspoons Old Town Barbecue Dry Rub Spice Blend
½ teaspoon salt, or to taste
2 tablespoons lime juice
2 cloves garlic, finely chopped
15 ounce can black beans, drained and rinsed
1 ripe avocado, cut into bite-size pieces (optional)
Combine all ingredients in a bowl except avocado. Fold in avocado being careful not to break up. Cover and refrigerate 1 hour allowing flavors to blend.
Easy Stove-Top Barbecue Beans
Serves 6
2-30 ounce cans chili beans (mild or hot), undrained
½ cup real bacon bits
¼ cup dark brown sugar
¼ cup molasses
½ cup ketchup
2 tablespoons spicy brown mustard (or yellow)
5 teaspoons Old Town Barbecue Dry Rub Spice Blend
Combine all ingredients in a 4 quart saucepan, bring to a gentle boil over medium heat. Lower heat, simmer uncovered for 30 minutes, stirring often
Olde Bill’s Comments: I’m sure there are better recipes for barbecue beans but you won’t believe this simple recipe tastes like it’s taken hours to prepare. It’ll be among the best you’ve ever tasted, guaranteed!
Olde Westport No-Cook Barbecue Sauce
Makes 1¼ cups
1 cup ketchup (Hunt’s or your favorite brand)
4 teaspoons Old Town Barbecue Dry Rub Spice Blend
4 tablespoons brown sugar, or to taste
Blend all ingredients in a small bowl. Use barbecue sauce over all types meats.