Recipes

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1 1/2 oz. Vodka

5 oz. Clamato Juice 

3 oz. Bbq Stu's Steel City Blast Furnace xxtra hot 

2oz. Beef Stock

celery (optional)

1 dash Celery Salt

1 wedge Lime

1 dash Pepper, black

1tsp. Horseradish

2 splashes Lea and Perrins Sauce

Rim glass with lime & celery salt. Fill glass 2/3 with ice, add vodka, clamato Bbq Stu's, beef stock, horseradish and a splash each  of Lea and Perrins sauce and . Add a dash of celery salt and pepper,  garnish with lime & celery.

1/2 cup dry white wine
1/2 cup Bbq Stu's Pa. Gold
3 tbsp. Old Bay seasoning
1 tbsp. Kosher or Sea Salt
1  1-lb. boneless salmon
1 1/2 cups dried bread crumbs
3 tbsp. unsalted butter, melted
4 scallions, finely chopped
1 small yellow onion, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying

Disregard next step if using canned salmon. Combine 2cups water, wine, 2  tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat. Poach salmon  turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes. Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)Peel  off and discard salmon skin if using fresh. Break salmon into small  pieces and places pieces in a large bowl. Add the remaining Old Bay and salt along with the bread crumbs, butter, Pa Gold, scallions, onions, eggs, and  lemon juice.  Stir ingredients until just combined and refrigerate for 1/2 hour. Spoon  some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper–lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325° on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes. Transfer croquettes to a paper towel–lined plate and repeat with remaining patties. 

1/4 cup softened cream cheese
1/4 cup sour cream
1/4 cup Bbq Stu's Pa. Gold
 

Blend ingredients until smooth, refrigerate 2 hours before serving to  allow the flavors to marry. Place in center of tray surrounded by chips  or pretzels and tell everyone Flat gave you the recipe. 

1 pound (2 baseball size) waxy potatoes

2 teaspoons butter or margarine

2 teaspoons English Stilton, Gorgonzola, or other blue cheese

2 teaspoons chopped chives

BBQ STU'S(your choice)

Bring the butter and the blue cheese to room temp. In a large bowl, smush them together with a fork until blended.

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

Take the chives and bundle them like pencils. With a scissors cut them into 1/8" bits and add toss into the potatoes.

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

Combine ingredients except season salt and crushed pepper in container large enough to hold roast. 

Marinade and cover roast in  mixture and refrigerate overnight.

Remove the pork from the marinade, pour the marinade in a saucepan and bring to a boil and reserve.

Sprinkle  season salt and pepper over roast. 

Place the pork roast in a roasting or  foil pan.

Roast in oven, smoker,or on grill in pan uncovered at about 325  for 45 minutes. 

Pour reserved liquid over roast and cook covered for 30  minutes uncover and finish when roast is 155-160 degrees.

1 (14-16 oz) can butter beans
1 (14-16 oz) can of pinto or kidney beans -- drained
1 large onion diced
1 1/2 cups Bbq Stu's Bbq Sauce
4 ounces Bacon -- crumbled crisp
1 (14-16 oz) can Pork & beans
1 (14-16 oz) can chili (optional)
1 bell pepper -- diced
1/3 cup Brown sugar
1/3 cup molasses
1/2 cup crushed pineapple or can of apple pie filling
 

Put all of the above ingredients in a crock pot or large pot or dutch oven except bacon, and bring to a boil for 15 minutes, stirring every few minutes. 

Then simmer for at least 2 hrs.,Stirring occasionally, so  mixture doesn't scorch & burn. 

Before serving crumble bacon on top  of beans.  

Don't forget to invite the Bbq Stu's Grilling team to make  sure all the food is tailgate ready. 

1/2 cup Mayonnaise
1/2 cup Bbq Stu's Pa. Gold
 

Blend until smooth and serve with fresh cut fries. 

2 Slabs Pork  Ribs
1/2 cup Bbq Stu's Pennsylvania Gold or mustard
3 tsps Kosher salt
2 tsp course pepper
1/4 cup minced garlic
BBQ STU'S Pennsylvania Gold SAUCE
 

Cut ribs into 3-4 bone sections and brush meat side of rib with thin layer of mustard.
Sprinkle salt, pepper, and garlic on meat side.
Prepare medium heat on one side of grill and place bone side down on  opposite side of heat and grill for 2.5 - 3 hours.  (Try to resist the temptation to open grill).

Baste with any Bbq Stu's and allow to cook fo  another 20-30 minutes.

Serve with a smile and watch the Steeler Game. 

1 Pork Butt
1 tablespoon kosher or sea salt
4 tbls granulated garlic
1 can fruit cocktail
1/4 cup cider vinegar
1 bottle of Bbq Stu's (your choice)

Handfull of woodchips for smoke flavor if using propane
 

Wrap woodchips in a foil pouch and punch holes for smoke to escape.
Turn1 grill burner (medium) on put foil pouch over heated area.

Place  pork butt on grill opposite of heat and close grill for 2 hours.

After  two hours remove from grill and finish in closed roasting pan in oven  for a additional 2-3 hours at 375 degrees.

Pull from oven and allow to  cool covered for 30 minutes.
Uncover and scrape fat cap from butt keeping juice in pan, chop pork  into small pieces.

Spinkle with salt, garlic, vinegar, and add  Bbq  Stu's and fruit cocktail, mix together.

Hold in warming device and  serve the best pulled pork made. 

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)
 

Combine all ingredients in a large bowl. Add the lamb cubes, coating them well with the marinade. 

Let them marinate for about 2 hours, stirring occasionally.
Thread the lamb cubes onto skewers, and place them on the grill over medium-hot heat.

Cook for about 10 minutes, turning and basting with  sauce mixture.

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

In large bowl, combine half Bbq Stu's Sauce (save 1/2 for topping), egg,  bread crumbs, onions, peppers, and pepper.

Mix well and pat mixture  into a loaf pan.

Pour remaining Bbq Stu's Sauce over mixture.

Bake at  400 degrees for 45 minutes.

 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
 

Combine cabbage, almonds, cranberries, celery, red onions, and bell peppers in a large plastic bowl with a snap-on lid.

Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.

Dressing is even better if set overnight.

Pour dressing over slaw just before serving. Stir well.