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Submitted Recipes

Brooks' BBQ Pork Chops or Ribs

Submitted By: Harla (Waterville, NY)

Ingredients

4-6 servings of pork chops, pork loins or spare ribs
2 cups of Brooks' Bar-B-Q sauce
1 sliced apple (don't peel)
1/4 teaspoon of black pepper
1/2 sliced onion
1/3 cup raisins

Directions:

Place the meat in a glass baking dish.
Sprinkle with black pepper.
Place sliced onion on top along with the sliced apple.
Sprinkle the raisins on top.
Pour the Brooks' Bar-B-Q sauce on top.
Bake for 20 - 30 minutes or until tender
Baste every 10 minutes, leave uncovered.

Best (& Fastest) Baby Backs

Submitted By: Laura

Ingredients

Baby Back Ribs
Bourbon
Brooks BBQ Sauce

Directions:

Cut slabs of baby backs in 1/2 and stand them up in a pressure cooker, depending on the size of the cooker you can usually fit 6 halves in--it will be tight. Add about 3/4 cup water and splash in some bourbon.  Bring to high pressure and maintain for 15-20 minutes. Release pressure and remove ribs carefully with tongs so as not to tear them apart and place in an even layer, meaty side up in a large pan.  Coat both sides of ribs with BBQ sauce and broil for 5-10 minutes to glaze. These are the most tender ribs you will ever eat and they don't take all day!

Slow Cooked Pork Ribs

Submitted By: Larry Wakefield

Ingredients

Pork Ribs (You can use St. Louis style ribs and still have them turn out juicy and tender)

Directions:

Parboil and then grill pork ribs until they are close to being done, but do not fully cook. Baste toward the last five-ten minutes. Then place the ribs in a deep pan (cut the ribs if necessary), cover with sauce and bake in the oven at 250-300 for one hour. Your guests will ask to be invited back.

Bar-B-Q Pork Casserole

Ingredients
1lb. boneless country spareribs or pork chops
2-3 large peeled sliced potatoes
2 apples cored and thick sliced
2 large onions thick sliced and halved
1/2 cup Brooks' beef/pork Bar-B-Q sauce (add more as desired)

Directions
Preheat oven to 350 degrees F use middle position oven rack.
Layer ingredients in a large deep baking dish as follows:

Place potatoes in the bottom, then onions, then apples. Coat the pork with Bar-B-Q sauce and place this on top of the apples. We love the sauce so sometimes marinate the meat in the sauce a day in advance and still add more sauce on top of the dish.

Bake in the oven uncovered for 1 to 1 1/2 hours until done. The meat should be nicely browned and the vegetables soft. Yum!!! This is one of our favorites!

Simply Chicken

Ingredients
Brooks' Bar-B-Q sauce chicken cutlets grill

Directions
Very simple, always appreciated: Brush chicken cutlets with sauce, grill on Bar-B-Q grill or indoors on a George Forman style round grill, high temp. Flip and marinate a few times. Everyone loves this simple, low fat dish.

The BPJ Chicken Sandwich--- "Brooks' Pepper Jack"

Ingredients
Boneless Chicken Breast
Hellmann's mayo
Brooks' Chicken Sauce
Brooks' Seasoning
Pepper Jack Cheese
Lettuce
Tomato
Onion
Foti roll

Directions
Marinate the boneless chicken breast in Brooks' Chicken sauce for 5 hours. Add Brooks' seasoning, to taste, to Hellmann's mayo in a little bowl and whip it. Cook the chicken on a charcoal pit, when close to finished add the pepper jack cheese and cook until it's melted. Spread the mayo on both sides of a Foti roll, add lettuce, tomato and onion. Close the sandwich and enjoy!!!!

Rob's 8 Hour Ribs
Submitted By: Rob Scroope

Ingredients
However many sides of pork ribs you and your friends can eat.
Garlic cloves, salt & pepper, and Brooks' Bar-B-Q Sauce.

Directions
The night before:
Crush the garlic. Rub each side of the rack of ribs with garlic, salt, and pepper. Brush on Brooks' sauce to marinate. Refrigerate covered over night.

The next morning:
Generously cover the ribs with sauce. You can individually wrap each rack of ribs with aluminum foil or place all the racks of ribs in a large ziti tray or something similar and cover the tray with aluminum foil.
Place in 300 Degree F pre-heated oven for 8 hours. It can be cooked for less time, but if you try the 8 hour ribs you probably won't cook them for a shorter time ever again.
You can baste the ribs every hour or so. I have cooked them without basting and they have still turned out fine. You can also add sliced red, yellow and/or orange peppers or jalepeno, hot cherry, or other type of spicy pepper to the ribs prior to placing them in the oven depending on your preference. Enjoy.

Speidie Chicken Vegetable Soup
Submitted By: Jennifer Radtke (Lake Geneva, Wisconsin)

Ingredients
2 lbs boneless skinless chicken breasts or tenderloins
1 bottle Brooks' Spiedie Sauce
3 lbs yukon gold potatoes, skin on, cubed
2 1/2 -3 cups sliced celery
1 lb baby carrots
1 onion, large chop
8-16 oz fresh sliced mushrooms of choice
64 oz chicken broth

Directions
Place whole chicken breasts or tenderloins in a large crockpot.
Pour in one bottle Brooks' Spiedie sauce and chicken broth. Cook on high until chicken is fully cooked. Remove chicken and cut into small pieces or shred. For the next step, you can use the crock pot with the possibillity of having some veggies that won't fit, or transfer everything to a large pot on the stove. To broth mixture, add all of your prepared vegetables. Cook until all vegetables are tender. Return meat to the broth when veggies are done. Let simmer another 10 minutes. Serve as main dish. This is a large batch of soup. Adding any other vegetables of your liking is fine, as is omitting those you do not care for. You do not need to add any other seasoning as there is plenty of flavor from the Spiedie sauce. Have fun with this recipe! It's all in the broth base!

Shrimp in Spiedie Marinade

Submitted by Teresa (Middleburgh,NY)

Ingredients

2 pounds frozen, raw shrimp.
1 bottle Spiedie Marinade.

Directions

In a cast iron pot, combine ingredients, cover and cook until shrimp is done.  Eat hot or cold and is a great main dish with rice and salad, or even as an appetizer.

Grillin' & Chillin' Fat Free Black Bean Dip

Submitted by Aunt Jayne Waring (Durham, NC)

Ingredients

One can (15 oz) black beans, drained

1/2 cup onion, chopped (save a sprinkling for the top)

2 tsp balsamic vinegar

1 tsp chili powder

1/2 tsp cumin 1/2 tsp Brooks Grillin' Rub

Directions

Put all into food processor and run till consistency of a smooth dip...delicious!! And healthy too!  Serve with tortilla chips, pita chips, celery, etc.