No Blues Bbq Sandwiches Recipes

Steps:

• In a Dutch oven, cook beef and onions until meat is no longer pink and onion is tender; drain. Stir in the ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Heat through. Serve on buns.

Steps:

• Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
• Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.

Steps:

• Combine the Worcestershire, vinegar, agave, onion powder, paprika, chili powder, garlic salt, liquid smoke, hot sauce, mustard, black pepper, garlic powder, cayenne and tomatoes in a medium sauce pot and bring to boil. Reduce the heat and simmer uncovered, stirring occasionally, until desired thickness is reached, 30 minutes to 1 hour.

Steps:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. , Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve in buns.

Steps:

• In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.

Steps:

• In a skillet, melt butter over medium-high heat. Cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add all remaining ingredients except buns. Simmer, uncovered, 15 minutes. Serve on buns.

Steps:

• In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
• In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.

Steps:

• Drain the tofu and cut it in half horizontally to make two pieces.
• Wrap the tofu in a clean towel, press it between two baking sheets with a weight on top, and refrigerate for an hour or more.
• Unwrap the tofu and place it in a shallow baking dish.
• Spoon 1/2 cup of the barbecue sauce over the tofu, cover the baking dish, and let the tofu marinate in the refrigerator for at least several hours.
• The longer the tofu marinates (up to five days), the more flavorful it will be.
• Place the marinated tofu on a lightly oiled baking sheet, and bake at 400 degrees for 1 hour.
• Slice the sandwich rolls open, cut the tofu into thin slices, and divide it among the rolls.
• Mix the sautèed onions, bell peppers, or your favorite fixings with the remaining barbecue sauce, and spoon over the sandwiches.