Popping Fresh Barbecue Cups

Ingredients

3/4 lb ground beef, lean 1 tbsp onion, minced 2 tbsp brown sugar 12 biscuits, * 1/2 cup barbecue sauce, ** 3/4 cup cheddar, sharp, shredded	Advertisements

Preparation
 
* Use 1 8-oz tube of store bought biscuits, or your favorite 12
biscuit ** Use store bought sauce or your favorite recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ In a skillet brown the ground beef and then drain
off the excess fat. Add the bbq sauce, onion and brown sugar and set
aside. Separate the biscuit dough into 12 pieces and place one in
each of 12 ungreased muffin cups, pressing the dough up the sides to
the edge of the cup. Spoon the mixture into the cups and sprinkle
with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F.
oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili
beans in place of the meat mixture (or 1 13-oz can of baked beans,
and frankfurters or hot dogs that have been cut into pieces) in place
of the meat mixture. You can also add green bell pepper or a hot
pepper to the above recipe with good results.

 

 
Servings: 6

 

Prudhomme s Bbq Sauce
Combine the seasoning mix ingredients in a small bowl and set aside. In a 2 Qt. saucepan, fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown but not burned, about 8 to 10 min., stirring occasionally. Stir br (Upload by user)

Pungent Bbq Sauce
Saute the garlic in the oil until browned and almost crisp. Add the onions and cook until tender but not browned. Add green pepper, tomatos, celery, basil, chili powder, stock and vinegar. Cover and let simmer for 40 min., then run the mixture through a blender or food proce (Upload by user)

Renato s Bbq Pizza
* very thinly sliced; then marinated in BBQ sauce Ladle the BBQ sauce around the whole crust and spread evenly. Add mozzarella, yellow cheddar and Monterey Jack cheeses. Next, add 1 oz. onion mixture and the sliced chicken breast. Top pizza with the jalapeno peppers. B (Upload by user)

Shake Bake Barbeque
Mix well and use as barbeque shake n bake.     strongServings: 1/strong   (Upload by user)

Tennessee Dry Bbq Rub
Stir well to mix, then sotre at room temperature in an airtight jar. Makes about 2/3 cup, enough rub for two 3 pound racks of spareribs     strongServings: 1/strong   (Upload by user)

Teriyaki Flank Steak Barbecue
Mix all the ingredients together. Marinate a flank steak for four hours, turning once. Grill over a charcoal fire. Slice thinly and serve. Posted By [email protected] (George McTyre) On rec.food.recipes or rec.food.cooking     strongS (Upload by user)

Turkish Bbq Ribs
6 lb lamb ribs 2 cloves garlic split : salt and pepper to taste 2 TB crushed dried mint 1 1/4 c olive oil 1 c red wine vinegar Rinse ribs well. Pat well. Rub entire surface of racks with garlic. Sprinkle generously with salt and pepper. Rub all over wi (Upload by user)

Rib Eye Express Barbequed Hamburgers
The Basic Burger Mix will yield 4 burgers. Add the following herbs and spices to the Basic Burger Mix to create variations on the basic burgers. Place into smoker/cooker (I use a water cooker) with the water pan filled with cold water or ice. Allow the smoker to obtain (Upload by user)

Sara Lee s Arkansas Barbeque Sauce
Bring to a boil and then simmer for about 1/2 hour. Do not cook or store in aluminum, store in glass.     strongServings: 1/strong   (Upload by user)

Texas Bbq Shake In A Bag Mix For Ribs
1. Preheat oven to 425 degrees. 2. Cut ribs into 2 inch pieces and brush them with a teaspoon or two of vegetable oil. Combine crumbs, flour, and spices in a paper bag; add ribs and shake them in the seasonings. Spread the seasoned ribs in a greased baking dish, and sprinkle (Upload by user)
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Cousin pat`s kicked up pretzels
Cousin Pat`s Kicked Up PretzelsSubmitted by Kevin Taylor, the BBQ GuruThis comes from my Cousin Pat Gill and is right up my alley! I never cared for pretzels until I ate these! Thanks Patty K.!1 (15 to 20 ounce) package pretzels1 cup vegetable oil 1 package ranch dr (Upload by user)
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Smoked almonds
Smoked AlmondsFrom the kitchen of Kevin Taylor, the BBQ Guru2 cups almonds2 tablespoons butter or olive oilFine saltMelt the butter and coat the almonds.Get the smoker to 300 325 degrees F. You want to use a very mild wood, I use apple, but any of the fruit w (Upload by user)
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Armadillo eggs
Armadillo EggsFrom the kitchen of Kevin Taylor, the BBQ GuruThese are a popular item on the BBQ cook off trail. Prepare the STUFFING and the BREADING ahead of time. We cook these in the smokers and get a nice smoky taste, but grilling is just as tasty!20 jalape?o peppers/p (Upload by user)
TAG: jalaps, cheese1, armadillo, cheddar, ,

Deep fry batters
Deep Fry BattersFrom the kitchen of Kevin Taylor, the BBQGuruHere is the secret to successful deep frying....HOT OIL!!! You need to get that oil around 375 400 degrees F. Use a canola or some other form of veggie oil...they tend to have higher burn temps.What you want is fo (Upload by user)
TAG: teaspoon, batter, tablespoons, chicken, teaspoons, flour1, ,

Kevi`s fresh from the garden salsa
Kevi`s Fresh from the Garden SalsaFrom the kitchen of Kevin Taylor, the BBQ GuruHere is my salsa that I make. It is a "fresh" salsa which means it is uncooked. The stuff you get in the jars contains cooked tomatoes......this is a totally different taste. Currently it is (Upload by user)
TAG: black, salsa, olives, tomatoes, kevi`s, tablespoon, fresh, garden, ,

Stuffed portobello mushrooms
Stuffed Portobello MushroomsFrom the kitchen of Kevin Taylor, the BBQ Guru2 slices bacon4 large portobello mushroomsOlive oil, virgin1/2 cup onions, minced1/2 cup bell pepper, red, minced1 teaspoon garlic, finely minced1/2 cup fine bread crumbs2 tablesp (Upload by user)
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