WELCOME TO THE RECIPE PAGE
All three varieties of FORK 'N HALO BBQ SAUCE will be perfect for these wicked good recipes.
Use ORIGINAL SIN if you like your sauce a little sweet with a devilish touch of heat.
Use HEAVENLY HICKORY if you like a true “cooked over wood” smokey barbecue taste.
Use FIRE & BRIMSTONE if you want lots of heat and lots of great barbecue flavor.
WICKED GOOD RECIPE INDEX
WICKED GOOD BURGER
1 pound ground sirloin.
1 pound ground chuck 80% lean
1/3 cup FORK 'N HALO BBQ SAUCE divided.
1 to 2 tomatos, cut into slices
1 onion, cut into thick slices
1 to 2 tablespoons olive oil
6 kaiser rolls, split
6 leaves green or red leaf lettuce
- 1. Prepare grill for direct grilling. Combine ground beef and 2 tablespoons barbecue sauce in large bowl. Shape into six 1-inch-thick patties.
- 2. Place patties on grid over medium heat. Grill, covered, 8 to 10 minutes (or, uncovered, 13 to 15 minutes) for medium doneness or until 160°F in centers of patties, turning and brushing often with remaining barbecue sauce.
- 3. Meanwhile, brush tomato and onion slices* with oil. Place on grid. Grill tomato slices 2 to 3 minutes and onion slices about 10 minutes. *Onion slices may be cooked in 2 tablespoons oil in large skillet over medium heat 10 minutes until tender and slightly brown.
- 4. Just before serving, place rolls, cut side down, on grill until lightly toasted. Serve patties on rolls with tomatoes, onions and lettuce and more bbq sauce.
 WICKED GOOD MEATLOAF
3/4 pound ground sirloin
3/4 pound ground chuck (80% lean)
1/2 cup bread crumbs
1/4 cup half & half
2 tablespoons butter
1/2 cup FORK 'N HALO BBQ SAUCE
1/2 cup onions, finely diced
1/2 cup red bell pepper, finely diced
3 garlic cloves, minced
1 pound Hot sausage
1 large egg, lightly beaten
1/2 cup shredded sharp cheddar cheese
5 or 6 dashes of Worcestershire sauce
Salt and freshly ground black pepper to taste
- 1. Sauté the diced onions in the butter until lightly browned. Set aside.
- 2. Soak the bread crumbs in the half & half for a couple minutes.
- 3. Mix everything together with 1/4 cup of the bbq sauce and place into a loaf pan lined with parchment paper.
- 4. Place in refrigerator for 20 minutes to set.
- 5. Preheat oven to 350°
- 6. Line the bottom of a broiler pan with aluminum foil,(for easy clean up later)
- 7. Lightly grease the top of the broiler pan with vegetable oil or a non stick spray.
- 8. Assemble the broiler pan. Remove the meatloaf from the refrigerator, then take it out of the pan remove the paper and place it directly onto the broiler pan.
- 9. Bake until internal temp is 160°. About 1 hour and 15 min. Glaze the top of the meatloaf with the remaining bbq sauce and continue cooking for additional 15 min.until the internal temp is 165°.
WICKED GOOD GRILLED BBQ’D SHRIMP
1 lbs. fresh shrimp, med.
1 lb. bacon
1 can sliced water chestnuts
1/4 cup FORK 'N HALO BBQ SAUCE
skewers
- 1. Soak skewers in warm water for about 1 hour, (this prevents them from burning during cooking)
- 2. Cut pound of bacon in half. Cook until it is almost done but still limp. Remove from pan and place on paper towel to drain.
- 3. Peel and wash shrimp. Drain.
- 4. Place shrimp on cutting board, one at a time, curled tight and in rows of six.
- 5. Place 1 water chestnut on each shrimp. Wrap with one slice bacon and put on skewer.
- 6. Brush with barbecue sauce.
- 7. Cook on barbecue grill until bacon is done.
WICKED GOOD RIBS
2 racks baby back ribs (make sure they have not been enhanced with a salt solution, it will say so on the package label)
1 cup FORK 'N HALO BBQ SAUCE
1/2 cup apple juice
Rub:
4 tablespoons paprika
2 tablespoons sugar
2 tablespoon dark brown sugar
2 tablespoon kosher salt
1 tablespoon ground cumin
2 tablespoon black pepper
2 tablespoon chili powder
1 teaspoon granulated onion, (not onion salt)
1 teaspoon granulated garlic, (not garlic salt)
- 1. Prepare the rub and set aside.
- 2. Wash ribs in cold water and pat dry. Remove the thin white membrane from the bone side of the ribs. To get it started, slide a butter knife under the membrane separating it from the meat and then grab it with a paper towel and pull it right off.
- 3. Rub the ribs all over with a thin coating of prepared yellow mustard. This will give the rub something to hold onto. Then coat both sides of the racks with the rub.
- 4. If you’re using a gas grill, set it to cook at the lowest temperature possible. Around 250°- 300° is perfect. Usually lighting one burner will do the trick.
- 5. If you’re using a charcoal grill, set it up for indirect cooking by piling the charcoal on one side of the grill. For a smoky flavor, place a handful of wood chips in a foil pouch. Put a couple of holes in the pouch with a toothpick. Place the pouch directly on the coals or over the burner of the gas grill.
- 6. When the grill is ready, place the ribs on, meat side up.
- 7. On the gas grill put the ribs on the side away from the burner. On the charcoal grill, place the ribs on the side opposite the coals.
- 8. Turn the ribs every 30 minutes for approximately two - three hours depending on your cooker. Or, until the ribs have a nice dark caramelized color and the meat has pulled back from the bones about ¼ inch.
- 9. Remove the ribs from the grill and double wrap each rack with heavy duty aluminum foil. Add ¼ cup of apple juice to the packet before sealing it up. Place the ribs back on the grill for 30 minutes.
- 10. Take the ribs out of the foil and place on a cookie sheet. Lightly coat both sides of the ribs with the BBQ sauce.
- 11. If you’re using a gas grill turn it to high, if you’re using a charcoal grill spread the coals out.
- 12. Place the ribs back on the grill for about 10 minutes or until the sauce is set.
- 13. Slice between the bones and serve with more sauce on the side for dipping.
WICKED GOOD CHICKEN
.
1 cup FORK 'N HALO BBQ SAUCE
1 bottle Italian Salad dressing, (NOT LITE OR FAT FREE)
12 Chicken, thighs
Marinate thighs overnight in Italian Salad Dressing
- 1. Remove from the salad dressing and shake off any excess.
- 2. Rub with your favorite seasoning...be sure to lift the skin and rub underneath it. Then let the skin fall back into place and rub more on top of the skin.
- 3. Grill using indirect heat until temp reaches 175°. 1 to 1 1/2 hours depending on your grill.
- 4. Brush or pour the BBQ sauce on the chicken and cook for additional 10 mins. until the sauce has turned into a tasty glaze.
WICKED GOOD BBQ BAKED BEANS
2 or 3 slices bacon, diced
1 28-oz cans Bush's Baked Beans (drained)
1/2 cup FORK 'N HALO BBQ SAUCE
1 cup MOTTS Homestyle Apple Sauce. Or canned apple pie filling
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper chopped
1 Tbsp. Mustard (prepared)
1/4 tsp. onion powder
1/4 tsp garlic powder
cayenne pepper to taste
- 1. Brown bacon, and saute onion, red and green bell pepper in bacon grease.
- 2. Mix in remaining ingredients.
- 3. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes.
WICKED GOOD CORN BREAD
1 1/2 cups plain cornmeal
1/2 cup flour
1 Tablespoon baking powder
3/4 teaspoon salt
1/2 cup sugar
1 1/4 cup milk
1/2 cup vegetable oil
1 Tablespoon butter
2 large eggs
1 cup shredded Monterey Jack cheese
1-2 minced jalapenos
1 -2 Tablespoons vegetable shortning (Crisco) or bacon grease
- 1. Preheat oven to 400°, place a 10” cast iron pan in oven while it heats.
- 2. Sauté jalapenos in the butter until just softened. Set aside.
- 3. Blend dry ingredients in large bowl.
- 4. Blend milk, oil, and eggs, and add to dry ingredients.
- 5. Add cheese and sautéed jalapenos. Blend until just combined.
- 6. Remove pan from the oven and add the Crisco or bacon grease, making sure entire inside of pan is coated.
- 7. Place back in oven for a few minutes.
- 8. Remove pan from oven, set on heat-proof surface, and add batter. Carefully place pan back into oven on center rack.
- 9. Bake at 400° for around 30 minutes until golden brown on the top.
(NOTE: This recipe can also be done using a 9x13 baking dish)
WICKED GOOD PORK CHOPS
4 boneless pork loin chops, about 1 inch thick, trimmed
3/4 teaspoon salt, divided
1/2 teaspoon smoked paprika
Freshly ground black pepper
2 tablespoons olive oil
1 sweet onion, very thinly sliced
1 teaspoon fresh thyme leaves
1/4 cup FORK 'N HALO BBQ SAUCE
- 1. Sprinkle the chops on both sides with 1/2 teaspoon of the salt, the paprika and pepper to taste; set aside.
- 2. In a large skillet, heat the olive oil over medium heat.
- 3. Add the onion, thyme and remaining 1/4 teaspoon of salt; cook, stirring often, until lightly browned, about 10 minutes.
- 4. Transfer to a serving bowl.
- 5. Add the chops to the skillet; cook over medium-high heat to brown each side, about 5 minutes; lower heat to medium. Cover; cook chops until almost cooked through, about 5 minutes.
- 6. Brush barbecue sauce over one side of each chop; turn, brush the other side. Cook 1 minute.
- 7. Serve with onions on the side.
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