- For the best tasting ribs, apply heated sauce to ribs after they are fully cooked.
- Never let flames from charcoal cook your ribs.
- To best control flames, cook ribs on a kettle-style grill.
- For tender ribs, mix and apply a 1:4 ratio of vinegar to water in a spray bottle. Spray ribs each time you turn them. Turn frequently.
- Place bacon bits on a baked potato and pour on Gridiron Sauce.
- Use Gridiron Sauce as a dipping sauce for shrimp, cold cuts, chips, fries, chicken fingers and other finger foods.
- Give spaghetti a kick by mixing a 1:1 ratio of Gridiron Sauce and tomato sauce.
- Pour off or rinse off your canned baked beans and add a cup of brown sugar, two tablespoons of mustard, one cup of Gridiron Sauce and mix. Place in oven and bake for one hour at 300 degrees or cook in a pan on the stove over low heat for one half hour. Stir frequently to make sure that the beans don't stick. Add a strip of bacon if desired.
4 salmon steaks (6 to 8 ounces
2 medium pats of butter
3 lemon slices
4 ounces of Gridiron Gourmet Barbecue Sauce
Place salmon on a sheet of aluminum foil and brush on both sides with Gridiron Sauce (approximately one ounce for each steak). Place slices of lemon and butter on top of salmon and wrap loosely. Grill over medium hot coals for 10 minutes per each inch of thickness or until fish flakes when tested with a fork.
BBQ Beef Ribs
Place ribs in a flat pan or dish. Pour Gridiron Sauce over ribs, turning so as to coat both sides. Pierce the meat with a large fork. Marinate for eight hours in Gridiron Sauce, turning meat only once. Remove ribs and brush off excess sauce. Place on a grill and cook as you normally would. Brush on more sauce four to five minutes before removing (same applies when cooked in oven). Make sure to cook on a rack. This will prevent ribs from cooking in excess fat or grease drippings. Heat additional sauce and serve with ribs.
2 pounds of lean ground meat
seasoned with pepper, onion powder
and/or garlic powder
1-1/2 cups of bread crumbs or crushed crackers
1 large onion - chopped
1 medium green pepper - chopped
8 ounces of Gridiron Gourmet Barbecue Sauce
Combine the beef, bread crumbs, onion, six ounces of Gridiron Sauce (mild or hot) and green pepper. Mix and place in a loaf pan. Bake at 350 degrees for 55 minutes. When loaf is done, remove it and spoon on another two ounces of Gridiron Sauce. Place in oven for another five to 10 minutes.
Spiced Chicken BBQ
Season chicken pieces with salt and red pepper. Place chicken pieces bone-side down over medium to hot coals. Grill 25 minutes (until bone side is well browned). Turn pieces over and grill another 25 minutes until chicken is tender. Brush chicken frequently with Gridiron Spicy Sauce during the last 10 minutes of grilling. You may want to add a teaspoon of Tabasco® sauce to four ounces of Gridiron Sauce to increase the heat.
BBQ Beef Brisket
3-1/2 pounds of beef brisket
2 large onions - sliced
2 cups of Gridiron Sauce
Place brisket in a shallow glass baking dish. Pour two cups of Gridiron sauce over it and cover and refrigerate for eight hours. Turn the brisket several times during the refrigeration. Heat the oven to 350 degrees. Scatter onions on top of the meat. Cover and bake for 3-1/2 hours. Add salt and pepper to taste. Cut the meat into thin slices. Use the pan juices as sauce or heat additional Gridiron Sauce and pour over the brisket.
2-1/2 pounds of ground beef
4 tablespoons of garlic powder
4 tablespoons of Gridiron Sauce
2 tablespoons of black pepper
2 tablespoons of onion flakes
1-1/2 cups of finely crushed saltines
Combine all ingredients in lareg bowl and mix. Make patties and grill. Just before removing from grill, baste both sides with more Gridiron Sauce.