Recipes

Try these serving ideas and recipes:

Add to any type of meat for the last 5 – 10 minutes of grilling/baking.
Drizzle on raw sliced veggies, wrap them in foil, and throw them on the grill until they reach desired tenderness.
Use on wraps, as a dip, or as a condiment on sandwiches, ham, French fries, hashbrowns... etc.
Mix with ranch dressing for a twist on grilled chicken breasts or with a wrap.
Mix with A1 for use with grilled steaks.
Drizzle over sliced baked ham.
Stir into baked beans.
Use in place of steak sauce.
Lather grilled burger with Mission Kitchen BBQ then top with crumbled bleu cheese.
Grill on salmon until the outside is nice and carmelized.
Add horseradish and serve on crab cakes.
Use as a glaze on meatloaf.

The options are endless! Be creative and enjoy experimenting!
If you have any more serving ideas or recipes email us!

Crockpot Pulled Pork

				    Pork shoulder, or butt (these are the best) or sirloin, about 4 lbs

				    1/4 cup of water

				    Mission Kitchen BBQ

				

				Warm slow cooker for 15 minutes.  Pour water into slow cooker.  Put pork into slow cooker.  Turn temperature to high for 1 hour. 
				After that time, turn temperature to low for about 7 hours (this time varies and will depend on size of roast and the heat of the 
				slow cooker. Remove pork from crockpot.  It should be very tender.  Pour extra juices out of slow cooker, shred pork, and return 
				it to slow cooker.  At this point, I add a little of the juices back in (it makes for juicier pulled pork) and add some Mission 
				Kitchen BBQ - about 1/2 bottle.  Let the pork cook on low until serving time.  I will continue to add juices as needed if the 
				pork gets too dry. Just before serving I add more bbq sauce if needed.  It all depends on how much bbq you like on your pork. 
				


				Serve this on toasted buns with jalapeno coleslaw right in the sandwich and finish with homemade ice cream...it really doesn't get
				much better than this!

Chicken Salad

				    Popcorn Chicken

				    Mission Kitchen BBQ

				

				Cook popcorn chicken according to the directions. Put chicken in a plastic bowl with Mission Kitchen BBQ. Shake until
					well coated. 
				


				Add to your favorite salad.

Chicken Breasts

				    Chicken breasts

				    1 can of chunk pineapple with juice

				    Mission Kitchen BBQ

				

				Put chicken breasts, 1 can of chunk pineapple with juice, and some Mission Kitchen BBQ in a crockpot.  
				Cook on low for several hours until the breasts begin to fall apart. 
				


				Shred chicken and use on buns as a hawaiian version of bbq chicken sandwiches.

BBQ Pork Sandwich

				    1 (approx 3 lb) boneless pork loin

				    seasoned salt

				    garlic powder

				    1 cup Mission Kitchen BBQ (+/-)

				    8 sandwich rolls/hoagie buns

				

				Cut roast in half.  Place in slow cooker.  Sprinkle with seasoned salt and garlic powder.  
				Cover and cook on low for 4 hours or until meat is tender. 
				


				Remove meat.  Skim fat from juice.  Shred meat with fork and return to slow cooker.  
				Pour 1 cup of Mission Kitchen BBQ over meat.  Cover and cook on high until sauce is thickened.  Serve on rolls.
				


				Personally, I like to add a slice of hot pepper cheese or top the sandwich with jalapeno coleslaw - - depending on my mood.  
				This meal is amazing with a nice dark beer!

Jalapeno Coleslaw 

				    1 bag coleslaw mix

				    3 Tbsp red wine vinegar

				    ¾ cup sugar

				    1 ½ cup mayonnaise

				    1 (+/-) jalapeno, cleaned and shredded finely

				

				Mix vinegar, sugar, mayo, and jalapeno to taste.  Pour about ¼  of mixture onto all of coleslaw mix and refrigerate 
				to let flavors mingle.  Add more “sauce” just before serving if needed.

Potato Wedges with Cheese

				    8 medium potatoes, scrubbed with skin on and bad parts cut out

				    2 cups shredded cheese (I use Sargento with bacon bits)

				    Pam spray

				    Lawry’s seasoned salt

				

				Turn on broiler to heat up.  Cut potatoes in half lengthwise.  Lay them cut side down on cutting board and cut 
				into ¼ inch slices or thinner if you are in a hurry and they need to cook faster.  Spray large cookie sheet 
				(or 2 of needed) with Pam.  Lay potato slices flat on sheets.  Spray top of potatoes with Pam.  Sprinkle with 
				seasoned salt.  Put under broiler for 20 minutes (more or less) until soft.  Depending on your broiler, you may need 
				to turn the potatoes half way through so they don’t burn.  When potatoes are soft enough for your taste, remove them 
				from oven and put them on a serving plate.  Just before serving I cover them liberally with cheese and microwave them 
				just long enough for the cheese to melt.

Homemade Meatball Recipe

				    12 ounces tomato sauce

				    1 ½ cups dry bread crumbs

				    4 eggs, lightly beaten

				    1 teaspoon salt

				    1/8 teaspoon dried thyme, crushed

				    1/8 teaspoon dried marjoram, crushed

				    4 pounds ground beef

				

				In a large mixing bowl, combine sauce, crumbs, and eggs.  Add crumbled raw ground beef and mix well.  
				(I use my hands  - it mixes more thoroughly.)  Shape into meatballs.  (I use a small cookie scoop.)  
				Place meatballs on large cookie sheets with sides or on broiler pan (to catch grease).  Bake uncovered at 
				350 for 30 minutes.  Divide into meal-sized portions.  To prevent from freezing into a solid mass, first freeze 
				them on cookie sheets then scoop into freezer bags.  To serve, thaw completely and reheat.

Sweet and Sour Meatballs

				    1 can chunk pineapples, drained.  

				    1 green pepper, sliced into slivers

				    1 jar Mission Kitchen BBQ

				    meatballs

				

				Put all ingredients into large pan/pot.  Heat through.  Serve on rice or with egg noodles.

BBQ Meatball Sandwich

				    1 jar Mission Kitchen BBQ

				    Hoagie rolls

				    Meatballs

				    Shredded cheese of your choice (I prefer the shredded Sargento with Chipolte)

				
Heat meatballs in a little of the Mission Kitchen BBQ.  Put several meatballs in a roll, top with shredded 
				cheese and more Mission Kitchen BBQ, if desired. 
				


				Great served with fresh corn on the cob or the coleslaw, sans jalapeno.

Hot BBQ Chicken Sandwiches

				    Any type of chicken (I use whatever is on sale)

				    1 jar Mission Kitchen BBQ

				    Buns of your preference. (I prefer the hoagie style)

				    Toppings of your preference.  (I like any kind of shredded cheese and sliced red onions.)

				

				Boil the chicken until it can be boned.  Shred it in a large pot.  Add enough Mission Kitchen BBQ so that 
				it is well coated.  Heat through. 
				


				Put into buns to serve.  Top as desired.
				


				This goes well with seasoned French fries and a mixed salad with Craisins, red onion, shredded cheese, and 
				Raspberry vinaigrette dressing.

Grilled Mission Kitchen Chicken Thighs

				    Chicken thighs, thawed

				    1 jar Mission Kitchen BBQ

				

				Put thighs in a gallon sized plastic bag.  Marinate thighs in 1 cup Mission Kitchen BBQ for at least 
				30 minutes – longer if you have the time.
				


				Grill thighs on charcoal until done through.  Since thighs grill quickly, they will begin to caramelize on the outside,
				but not too much. Just nice and crunchy and brown.  If you try this with a large piece of meat, the outside will be 
				charred before the inside is done.