Yummy Potatoes:
Potatoes – washed and cut into small pieces. Do not peel.
Salt
Pepper
Brewer’s BBQ Sauce
Preheat oven to 400 degrees. Season potatoes with salt and pepper, then place on a cookie sheet. Cook until tender. Turn oven down to 250 degrees. Drizzle potatoes with Brewers BBQ sauce. Return potatoes to the oven for approximately 5 minutes. Remove and serve.
BBQ Meatloaf
2 lbs. of Ground Beef
2 Eggs
½ tsp. Garlic (chopped)
1 tbsp. Onion (chopped)
1 cup Brewer’s BBQ Sauce
1 cup Quick Cooking Oats (can be Bread Crumbs or Crushed Crackers)
Salt
Pepper
Preheat oven to 400 degrees. Mix all ingredients together in a large bowl. Form into a loaf and place in pan. Bake (uncovered) for approximately 50 minutes, or until internal temperature is 160 degrees. Remove from oven and drain grease. Top with extra Brewer’s BBQ Sauce and return to oven. Bake for approximately 10 minutes. Remove and serve.
BBQ Beans
2 cans of Pork and Beans (drained)
1 cup Brewer’s BBQ Sauce
Preheat oven to 300 degrees. Mix pork & beans with Brewer’s BBQ Sauce. Bake until bubbling. Remove and serve.
Crock Pot Ribs
Spare Ribs
Brewer’s BBQ Sauce
Brewer’s BBQ Rub
Water
Rub ribs with Brewer’s BBQ Rub. Place Ribs in crock pot, with a small amount of water. Set crock pot according to directions. When ribs are done, drain liquid. Pour Brewer’s BBQ Sauce over ribs and cook on low for 30 minutes. Remove and serve.
BBQ Pizza
Boxed Pizza Mix
Brewer’s BBQ Sauce
2 cups BBQ Brisket or Hamburger
Cook brisket or hamburger and mix with Brewer’s BBQ Sauce. Set aside. Make pizza according to directions. Before adding cheese, top with BBQ meat and then cheese of your choice. Bake according to pizza directions. Remove and serve.
Verbick’s Smoked Pork Loin Draped in Bacon
3 lb Pork Loin Roast
½ cup Brewer’s BBQ Sauce
1/3 cup Dijon Mustard
1 cup Brown Sugar
½ lb. Thick Cut Bacon
Apple Juice
*Beer & Butter Injection
1 stick of butter
1 can (or bottle) of favorite beer
1 tbsp. Worcestershire Sauce
1 tbsp. Tabasco
1 tbsp. Soy Sauce 1 tbsp.
Garlic Powder 1 tbsp.
Onion Powder
Melt butter (and keep heated). Then add to it your favorite beer. At this time add the rest of the ingredients. Remove from heat and let cool to room temperature.
Prep: The night before smoking the pork loin, make Beer & Butter Injection (following instructions above). In a bowl, mix the Brewer’s BBQ Sauce with Dijon mustard.
Using a flavor-injection syringe, inject the Beer & Butter sauce into the pork loin all over. Inject the sauce into many different locations on the pork loin. Then, coat the loin with the BBQ/Mustard mixture. Use all of the mixture to cover every inch of the pork loin. Wrap the pork loin tightly in plastic and put into the fridge overnight.
Smoking Day: Remove the pork loin from the fridge and let rest for 30 minutes. Prepare the smoker with your choice of smoking wood (mesquite works well). Remove plastic and place the pork loin in the smoker. Drape bacon onto the pork loin (this will help to keep the loin moist and flavorful). Smoke the loin for about 4 hours at around 200 degrees. Baste every half-hour with apple juice.
Remove from the smoker when the internal temperature of the pork loin reaches 145 degrees. Wrap tightly in foil and let rest for 30 minutes to an hour before slicing and serving.
BBQ Nachos – Courtesy of Thom Cates & Johnny Pope
Tortilla Chips
Pulled Pork
Brewer’s BBQ Sauce
BBQ Beans
Shredded Cheese (Cheddar or your choice)
Cole Slaw (store bought)
Jalapenos
Mix Pulled Pork with Brewer’s BBQ Sauce, making sure to add enough sauce so it’s not dry. Start with tortilla chips; add BBQ pulled pork, BBQ beans, cole slaw, shredded cheese, and jalapenos in any order. Serve.
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