Barnwood Recipes
Barnwood Bar-B-Que Meatloaf
2 lbs. ground beef (I also tried this with one-pound of beef for extra Barnwood flavor)
½ cup chopped onion
½ cup chopped green pepper
1 egg beaten
6 saltines (finely crumbled)
1 Tbsp. Barnwood Barbeque Seasoning
1 cup Barnwood Barbeque Sauce
Olive oil cooking spray
Preheat oven to 350 degrees. Spray bread loaf pan with olive oil. Wear gloves to combine meat, onion, green pepper, egg, saltines and seasoning until thoroughly mixed. Add ¾ cup barbeque sauce and fold into mixture. Spread mixture evenly in bread loaf pan, Pour remaining barbeque sauce over the top. Bake for about 1 hour. Use thermometer to check internal temperature. Meatloaf is done at 160 degrees. Remove from oven and let stand uncovered for 15 minutes. This will allow for some of the juices to be re-absorbed into the meat. Remove from pan and slice in 1” slices. Make sure to put the Barnwood Barbeque Sauce on the table for additional topping. Serves 4 to 6. Enjoy!
Barnwood Bar-B-Que Baked Beans
1 (one) 28 oz. can of Bush’s original baked beans
1/2 cup dark brown sugar
3 Tbsp. Worchestershire Sauce
3/4 cup Barnwood Barbeque Sauce
Drain liquid from beans. Mix all ingredients together and pour into an oven-safe crock.
Place in a pre-heated 250-degree oven and cook for two hours. You also can cook this on the stove-top, if you are in a hurry. Just heat and serve. However the flavors are better cooked in an oven or a BBQ smoker. Serves 4 to 6.
Barnwood Bar-B-Que Smoked Pulled Pork (on Smoker)
1 8- to 10-pound Boston Butt
Barnwood Bar-B-Que Seasoning
Barnwood Barb-B-Que Sauce
Yellow Mustard
Trim off any excess fat from Boston Butt. Fat should be no more than 1/4 inch thick in any one area. Completely smear butt ( the meat, not your butt) with yellow mustard. Sprinke heavily with Barnwood Bar-B-Que Seasoning on all sides. Wrap meat in plastic wrap and place in refridgerator to let marinate overnight.
Remove wrap and place meat in smoker using apple or oak woods and smoke at 225 degrees for about six to eight hours or until meat has internal temperature of 165 degrees and a nice dark brown color. Double wrap with heavy duty aluminum foil and place back in smoker. When internal temperature of meat has reached 195 degrees, check for tenderness by inserting temperature probe into different areas of meat. Probe should go in smoothly. If there is any resistance, put meat back into smoker for another hour. Check again. Over-cooking will cause meat to become mushy. When done, let meat rest for at least 30 minutes. With insulated gloves (be careful meat will be hot), pull meat apart into small chunks removing any remaining excess fat. Sprinkle pulled meat lightly with Barnwood Seasoning and mix. Serve with Barnwood Bar-B-Que Sauce. Enjoy!!!
Barnwood Bar-B-Que Slow Cooker Pot Roast
1 (2- to 2 1/2-pound) boneless chuck roast, trimmed
1 (8-ounce) package sliced fresh mushrooms
1 large onion, cut in half and sliced
2 large carrots, cut into bite-size pieces
2-3 large potatoes, cut into bite-size pieces
1 cup Barnwood Bar-B-Que Sauce
2-3 Tbsp. Barnwood Bar-B-Que Seasoning
2 Tbsp. olive oil
1 pkg. dried onion soup mix
1 (14-ounce) can beef broth (low sodium)
2 Tbs. cornstarch
2 Tbs. water
Turn slow cooker on high. Place mushrooms, onions, carrots and the potatoes in the slow cooker. Rub Barnwood Bar-B-Que Seasoning over entire roast. Brown roast on all sides in hot oil in a large Dutch oven or deep stainless steel skillet over medium-high heat. Place roast on top of vegetables in slow cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth over roast. Spread Barnwood Bar-B-Que Sauce over the roast. Cover and cook on HIGH 6 1/2 hours of until meat shreds easily with a fork (After 4 hours, spoon juices over roast.) To thicken gravy, remove roast and vegetables from slow cooker and keep warm. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on High until thickened. Return roast and vegetables to slow cooker. Cover and cook until thoroughly heated.
Makes 6-8 servings. Enjoy!
Have leftovers from your Pot Roast? Make some delicious hash. Cut left-over meat, potatoes, onions and carrots into small pieces, then place all vegetables and all the remaining liquid into a large skillet. Add to the skillet a can of peas or corn (or both) with liquid. Salt and pepper to taste. Heat all ingredients over medium heat for about 30 minutes. Mix thoroughly about 2 Tablespoons of corn starch to 1/4 cup cold water. Add this to skillet and cook on medium heat for about 30 minutes longer, once mixture comes to a boil. Serve with corn muffins and steamed broccoli for a delicious leftover meal.
Barnwood Bar-B-Que Slow Cooker Pulled Pork
5 to 8 lb. Boston pork butt
1 large or 2 medium onions
1/2 cup yellow mustard
Barnwood Bar-B-Que Seasoning
1 bottle Barnwood Bar-B-Que Sauce
Trim fat from pork to 1/4-inch. Rub a thin layer of yellow mustard on all sides of pork. Sprinkle Barnwood Bar-B-Que Seasoning generously on all sides of pork. Wrap pork in plastic wrap and marinade in refrigerator overnight. Next morning, cut onion into thick slices and place on bottom of slow cooker. Remove pork from plastic wrap and place meat on top of onions. Pour one bottle of Barnwood Bar-B-Que Sauce over pork. Put lid on slow cooker and cook on low for 8 hours or until internal temperature of meat reaches 200-degrees F. Carefully, remove pork from slow cooker with a large slotted spoon and place in aluminum half-pan. Remove bone and any excess fat from pork. Use two forks to pull pork apart. With a medium-size ladle, pour 3 ladles of juice from slow cooker over pork and slightly fold into pulled pork. Serve with or without a bun with additional Barnwood Bar-B-Que Sauce. Enjoy!
Barnwood Bar-B-Que Red Potato Soup
1/4 stick butter
1 large onion, chopped
6-8 baby carrots, chopped
2 sticks celery, chopped
6-8 medium to large red potatoes, cubed
1 bay leaf
6 cups low sodium chicken broth
chives (optional)
Saute butter, onion, celery and carrots in stainless steel pot for 5 minutes. Add chicken broth, potatoes, bay leaf, and Barnwood Bar-B-Que Seasoning. Cook on medium heat about 20 minutes, stirring occasionally. Use a potato masher to slightly mash the potatoes and thicken soup. Season to taste with salt and pepper. Sprinkle chives atop each bowl of soup (optional). Serves 5-7. Enjoy
Barnwood Corn on the Cob
Shuck one or two ears of corn per person. Rinse in cold water. In a large pot, add about a half-pot full of cold water. Add a little salt and about 2 Tablespoons of sugar. Bring water to a boil. Add ears of corn and allow water to return to a boil. Continue to boil water for about 10 minutes. Turn off heat. Place lid atop pot and allow to sit for about 20-30 minutes. Before serving corn on the cob, roll the corn over butter, then sprinkle Barnwood Bar-B-Que Seasoning on the corn. Very yummy!!!
Barnwood Butter and Parsley Potatoes
Scrub red potatoes, leaving skin on the potatoes. Rinse in cold water. Quarter potatoes and place in a pot. Add just enough water to cover the potatoes. Bring the water to a boil and cook about 20 minutes or until potatoes are tender. Drain water from pot. Add about a half-stick of low-fat butter or margarine to pot and close the lid for about 10 minutes. Check to make certain the butter has melted. Once melted, add about a half-tablespoon of parsley flakes and a half-tablespoon of Barnwood Bar-B-Que Seasoning. With wooden spoon, carefully mix the potatoes, butter, parsley and Barnwood seasoning. Serve immediately. (If you like garlic, add a little of Barnwood's Deep South Garlic Seasoning to the potatoes before serving you and your guests).
Barnwood Pork Chops
Place pork chops (1-2 per person) on sheet pan. On both sides of each chop, sprinkle generously with Barnwood's Hickory Hollow Hog Rub. Let sit for about an hour in refrigerator. Place chops on grill or Big Green Egg (with apple, oak or hickory pellets) and cook until done. These are delicious.
Barnwood Fried Taters
Wash about 5-6 red potatoes. Cut into 1-inch or so cubes and place into fry pan with about 1/4 cup canola oil. Chop half a large yellow or purple onion and place into fry pan. Sprinkle salt & pepper over the vegetables, then spinkle about a Tablespoon of Barnwood Bar-B-Que Seasoning or Hickory Hollow Hog Rub over the vegetables. Either is good, so select which one you like the best. Cover and cook until potatoes are done, turning vegetables occasionally to avoid burning.
