Recipes incorporating Muirhead Barbeque Sauce

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Recipes Incorporating Muirhead  Barbeque Sauce

Baked beans Barbeque coleslaw Over Oysters or Clams Seafood en brochet
Barbeque baby back ribs Barbeque meatloaf Sauce Dip Shrimp Sauce
Barbeque cabbage rolls


Muirhead  John's BAKED BEANS

             6 cups cooked red beans (1 lb dried – stove top, pressure cooker or canned)
             2 cups chopped onions
             ½ lb ham or Canadian bacon, diced in ¼" cubes
             1 jar Muirhead  Barbeque Sauce

Preheat oven to 375° F. Mix ingredients and pour into a greased ceramic 3 qt. baking dish. Bake covered for 1 hour. Uncover and bake for ¾ hour more. Remove and serve immediately or let cool and refrigerate to serve later. Serves 12.

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Muirhead  BARBEQUE BABY BACK RIBS

             1 jar (17 oz.) Muirhead  Barbeque Sauce
             2 racks of baby back ribs

Preheat oven to 325° F. Cut ribs to serving size pieces (2 to 3 ribs each). Place ribs on a rack in a shallow roasting pan. Pour ½ inch of water into the roasting pan. Brush ribs lightly with Muirhead  Barbeque Sauce. Cover pan tightly with aluminum foil. Bake for 2 ½ hours or until meat is tender.

Preheat the grill. Place ribs directly on hot grill and brush liberally with Muirhead  Barbeque Sauce. Grill until a nice glaze forms, about 10 to 20 minutes. Do NOT burn. Serves 4 to 6.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2004
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Muirhead  BARBEQUE CABBAGE ROLLS

  1 Tbsp olive oil
½ head green cabbage, thinly sliced, 1 inch lengths
1 onion, finely chopped
3 carrots, grated
1 cup Muirhead  Barbeque Sauce
15 egg roll wrappers
Sauté onion, carrots, and green cabbage until soft. Place egg roll wrapper on a flat surface. Spoon 3 tablespoons of the filling onto one quadrant of the wrapper. Fold over the point to cover the filling.
Fold over the sides. Roll over to seal. Fill remaining rolls and place on baking sheet about 1 inch apart. Bake for 25 minutes or until golden brown and crispy.

Preheat oven to 425° F. Line a baking sheet with foil and lightly oil surface of foil. Heat olive oil in a sauté pan. Sauté onion, carrots, and green cabbage until soft (about 5 minutes). Add ½ cup of Muirhead  Barbeque Sauce and cook for an additional 2 minutes. Let mixture cool slightly. Place egg roll wrapper on a flat surface. Spoon 3 tablespoons of the filling onto one quadrant of the wrapper. Fold over the point to cover the filling. Fold over the sides. Roll over to seal. Place on prepared baking sheet. Fill remaining rolls and place on baking sheet about 1 inch apart. Bake for 25 minutes or until golden brown and crispy. Serve immediately with remaining Muirhead  Barbeque Sauce as the dipping sauce. Makes about 15 rolls.

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Muirhead  BARBEQUE MEATLOAF

             1 ½ pounds ground meat
             1/3 cup Muirhead  Barbeque Sauce for loaf
             ¾ cup breadcrumbs
             2 tbsp. chopped parsley
             2 eggs
             1/3 cup Muirhead  Barbeque Sauce for basting
             3 bacon strips

Mix first five ingredients well and shape into loaf form in a roasting pan. Baste loaf with 1/3 cup Muirhead  Barbeque Sauce and top with bacon strips. Bake at 350° for one hour. Serves 6.

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Muirhead  Barbeque COLESLAW

             Head of white cabbage about 8" diameter, shredded
             ½ jar (17 oz.) Muirhead  Barbeque Sauce
             Salt and pepper to taste

Combine cabbage with Muirhead  Barbeque Sauce. Add salt and pepper to taste. Toss several times. Refrigerate overnight or at least 2 hours. Serves 8.

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Muirhead  Barbeque Sauce OVER OYSTERS OR CLAMS

             oysters or clams on the ½ shell
             Muirhead  Barbeque Sauce

Place 1 tsp. Muirhead  Barbeque Sauce on each clam or oyster. Broil 5 minutes. Serve immediately.

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Muirhead  Barbeque SAUCE DIP

             6 tbs. Muirhead  Barbeque Sauce
             1 pt. sour cream
             vegetables, sliced
             potato chips
             bread sticks

Add Muirhead  Barbeque Sauce to sour cream to create a delicious dip for vegetables, potato chips and/or bread sticks.

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SEAFOOD EN BROCHET

             1 green pepper, cut into 1 inch pieces
             16 cherry tomatoes
             8 small red skinned potatoes, cooked
             8 small onions, par-boiled
             8 shrimp, peeled
             8 sea scallops
             8 small pieces of monk fish
             1/2 jar Muirhead  Barbeque Sauce
             8 wooden skewers

Seafood En Brochet

Preheat broiler or grill. Skewer alternate pieces of green pepper, tomatoes, scallops, peeled shrimp, red skinned potatoes, onions, and monk fish. Baste with Muirhead  Barbeque Sauce. Broil or grill for 10 minutes, turning and basting twice with Muirhead  Barbeque Sauce. Serve with additional Muirhead  Barbeque Sauce on the side. Serve immediately. Serves 4.
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Muirhead  Barbeque SHRIMP SAUCE

             3 tbs. horseradish, ground
             ½ cup Muirhead  Barbeque Sauce

Add the horseradish to cold Muirhead  Barbeque Sauce for a delightful shrimp sauce.

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