• BBQ Crock Pot Chicken


    4-6 chicken breasts (frozen is okay)

    1 bottle of barbecue sauce

    1/4 cup vinegar

    1 tsp red pepper flakes

    1/4 cup brown sugar


    Mix together everything but the chicken

    Place the chicken into the slow cooker

    Pour sauce over the chicken

    Cook on low for 4-6 hours or until thoroughly cooked


  • Quick and Easy Tangy Barbecue Sauce


    1.5 cups ketchup

    1.5 tablespoons of chopped onion flakes

    1 tablespoon + 2 teaspoons of Worcestershire sauce 

    3 tablespoons of butter


    Combine the ingredients and microwave until the butter is melted.  Enjoy!


  • Slow Cooker Chuck Roast Barbecue


    2 lbs chuck roast

    3/4 cup cola drink

    1/4 cup Worcestershire sauce

    1 tablespoon cider vinegar

    2 garlic cloves, minced

    2 large onions, chopped

    1/2 cup barbecue sauce ( your choice)


    Chop onions and place in bottom of 4 quart slow cooker.

    Trim all visible fat off of roast, cut in half to ensure even cooking, and place on top of onions.

    Mix cola, Worcestershire sauce, vinegar and minced garlic.

    Reserve 1/2 cup for use later, and pour the rest over the meat.

    Cover and cook on high for 6 hours or on low for 10 hours.

    When meat is done cooking and is very tender, remove meat and onions from the slow cooker with a slotted spoon.

    Discard cooking liquid in slow cooker.

    Add reserved sauce mixture and 1/2 cup bottled barbecue sauce to slow cooker and cook uncovered on high for 10 minutes.

    Meanwhile, shred roast with two forks.

    When sauce is finished, return shredded beef and onions to slow cooker, stir well, cover, and cook until heated through--about 10 minutes on high.

    Serves 6

  • Texas Style Barbecue Sauce


    2 tablespoons vegetable oil

    1/2 cup molasses

    1 medium onion, chopped

    1/4 cup cider vinegar

    2 gloves garlic, minced

    2 teaspoons chili powder

    1 cup ketchup

    1/2 teaspoon dry mustard


    Heat oil in medium saucepan over medium heat.  Add onion and garlic; cook until onionis tender.  Add remaining ingredients.  Simmer 5 minutes.

    Makes 2.5 cups

  • Texas-Style Barbecued Brisket


    1 beef brisket (3-4lbs), cut into halves if necessary to fit into slow cooker

    3 tablespoons Worcestershire sauce

    1 tablespoon chili powder

    1 teaspoon celery salt

    1 teaspoon black pepper

    1 teaspoon liquid smoke

    2 cloves garlic

    2 bay leaves

    barbecue sauce


    Trim excess fat from meat and discard.  place meat in resealable plastic bag.  Combine Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic and bay leaves in small bowl.  Spread mixture on all sides of meat; seal bag.  Refrigerate for up to 24 hours.  

    Place meat and marinade in slow cooker.  Cover and cook on low 7 hours.  Meanwhile prepare barbecue sauce.  

    Remove meat from slow cooker and pour juices into 2 cup measuring cup; let stand 5 minutes.  Skim fat from juices.  Remove and discard bay leaves.  Stir 1 cup of de-fatted juices into barbecue sauce.  Discard remaining juices.  Return meat and barbecue sauce to slow cooker.  Cover and cook 1 hour or until meat is tender.  Remove meat to cutting board.  Cut across grain into 1/4 inch-thick slices.  Serve 2-3 tablespoons barbecue sauce over each servings.  


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