Ingredients:

• 5 cups shredded cabbage
• 1/2 cups almonds, toasted
• 1/2 cups dried cranberries
• 1/2 cup celery, diced
• 1/4 cup chopped red onion
• 1/2 cups chopped red, yellow, and green bell pepper (for color)

Dressing:

• 1/2 cup mayonnaise
• 1/3 cup Bbq Stu’s Pa. Gold
• 1 tablespoon sweet pickle relish
• Salt and pepper to taste

Directions:

1. Combine cabbage, almonds, cranberries, celery, red onions, and bell peppers in a large plastic bowl with a snap-on lid.
2. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.
3. Dressing is even better if set overnight.
4. Pour dressing over slaw just before serving. Stir well.

Ingredients:

• 1 bottle Bbq Stu’s Sauce (your choice)
• 1 1/2 pound ground beef
• 1 egg
• 1 1/2 cups bread crumbs (2 slices of toast)
• 1/4 cup chopped onions
• 1/4 teaspoon pepper
• 1/4 cup green peppers (garlic may also be added)

Directions:

1. In large bowl, combine half BBQ Stu’s Sauce (save 1/2 for topping), egg,  bread crumbs, onions, peppers, and pepper.
2. Mix well and pat the mixture into a loaf pan.
3. Pour remaining Bbq Stu’s Sauce over mixture.
4. Bake at 400 degrees for 45 minutes.

Ingredients:

• 6 pounds lean lamb, cut into 1-inch cubes
• 1 cup extra virgin olive oil
• 1/2 cup red wine
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon  sea salt
• Bbq Stu’s (your choice)

Directions:

1. Combine all ingredients in a large bowl.
2. Add the lamb cubes, coating them well with the marinade.
3. Let them marinate for about 2 hours, stirring occasionally.
4. Thread the lamb cubes onto skewers, and place them on the grill over medium-hot heat.
5. Cook for about 10 minutes, turning and basting with the sauce mixture.

Ingredients:

• 1 onion, diced
• 1/4 cup apple juice
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds
• 1 teaspoon thyme
• 1 teaspoon season salt
• 1 cup Bbq Stu’s PA. Gold
• 1 tablespoon crushed black pepper
• 2-6 lb Pork Roast

Directions:

1. Combine ingredients except season salt and crushed pepper in container large enough to hold roast. 
2. Marinade and cover roast in  mixture and refrigerate overnight.
3. Remove the pork from the marinade, pour the marinade in a saucepan and bring to a boil and reserve.
4. Sprinkle  season salt and pepper over roast. 
5. Place the pork roast in a roasting or  foil pan.
6. Roast in oven, smoker,or on grill in pan uncovered at about 325  for 45 minutes. 
7. Pour reserved liquid over roast and cook covered for 30  minutes uncover and finish when roast is 155-160 degrees.

Ingredients:

• 1 pound (2 baseball-sized) waxy potatoes
• 2 teaspoons butter or margarine
• 2 teaspoons English Stilton, Gorgonzola, or other blue cheese
• 2 teaspoons chopped chives
• 4 oz of BBQ STU’S (your choice)

Directions:

1. Bring the butter and the blue cheese to room temp. In a large bowl, smush them together with a fork until blended.
2. Peel the potatoes (or not), and cut them into bite-size chunks. Boil the chunks until they are soft, but not mushy, about 10 minutes. Drain. Toss them in with the cheesy butter and add 4oz. of Bbq Stu’s
3. Take the chives and bundle them like pencils. With a scissors cut them into 1/8″ bits and add toss into the potatoes.

Ingredients:

• 1/4 cup softened cream cheese
• 1/4 cup sour cream
• 1/4 cup BBQ Stu’s Pa. Gold

Directions:

1. Add all ingredients to a blender or food processor; blend until smooth, scraping the sides as needed.
2. Transfer to a bowl, cover, and refrigerate for 2 hours (up to 24) to let the flavors meld.
3. Stir, then place the bowl in the center of a tray and surround with chips or pretzels.
4. Serve chilled—and tell everyone Flat gave you the recipe.