Today's Backyard Chef Favorite Recipes

Sloppy Burgers

1 can (16 oz) pork & beans
1/4 cup Woody’s Hot Hickory Bar-B-Q Sauce
6 sandwich buns
1/2 lb ground beef
1/2 cup chopped onion
1 tablespoon butter or bacon drippings
Salt to taste

Brown meat & onion in butter. Add salt, beans, Woody’s Hot Hickory Bar-B-Q Sauce & stir to blend & heat through. Spoon onto toasted buns.

Woody’s Bar-B-Q Baked Beans

2 cans (16 oz) pork & beans
1/4 medium onion-chopped coarsely
1 tablespoon dark brown sugar
1 large green or red bell pepper chopped
1/3 cup Woody’s Original Mild Bar-B-Q Sauce
2 teaspoons mustard

In 1 ½ quart baking dish add all ingredients & stir. Preheat oven 350 degrees & cook for 30-45 minutes. Onions & bell peppers can be microwaved for 1 minute to shorten cooking time.

Vegetarian Rice

1 cup uncooked brown rice
1 tablespoon vegetable oil
1/2 cup chopped onions & chopped green pepper
2 cups sliced zucchini
3 small tomatoes, cut in eighths
1 tablespoon Woody’s Dry Rub Seasoning
1 clove garlic
2 1/2 cup boiling chicken broth

Sauté rice in oil, over low heat. Spread in a greased shallow 2 ½ quart casserole. Layer onions, green pepper, zucchini & tomatoes over rice. Add Woody’s Dry Rub garlic to broth. Pour over vegetables. Cover & bake at 350 degrees for 1 hour 15 minutes or until liquid is absorbed.

Woody’s Bar-B-Q Dip

1 (8 oz) container sour cream
2 tablespoons Miracle Whip Salad Dressing
1/8 teaspoon cayenne pepper (optional)
2 tablespoons Woody’s Bar-B-Q Dry Rub

Mix all ingredients together & refrigerate for at least 4 hours. Dip is better if made the day before.

Woody’s Bacon Shrimp Kabobs

1 lb peeled & deveined shrimp
(wrap each shrimp in enough bacon to go around once)

You will need:

your favorite onion pieces
squash pieces
thick mushroom pieces

Woody’s Little Smokies

2 packages cocktail sausages
2 cups Woody’s Original or Hickory Bar-B-Q Sauce

In a large saucepan pour 2 cups Woody’s Bar-B-Q Sauce & add 2 packages of cocktail sausages. Heat on high just till boiling then simmer 3 minutes.

Cucumber Combo

Cucumbers, tomatoes & onions
Woody’s Marinade & Baste

Cut up vegetables & cover with Marinade & Baste. Add 1/4 cup of water & 1 tablespoon sugar. Refrigerate.

Roasted Pecans

2 cups pecan halves
butter, enough to lightly coat
1/4 cup Woody’s Dry Seasoning

Melt butter, put pecans in 1 gallon plastic bag, drizzle pecans with butter, close bag & shake. Open bag, shake Woody’s Dry Rub Seasoning over pecans. Close bag & shake to coat. Pour pecans onto baking sheet & spread out. Bake 250 degrees for 45 minutes, turning every 15 minutes.

Woody’s Wild Duck

Whole wild duck
Woody’s Marinade & Baste
Woody’s Dry Seasoning
Sauerkraut
Italian dressing

Marinate meat in Woody’s Marinade & Baste for 2 hours or overnight. Generously sprinkle cavity with Woody’s Dry Rub & Seasoning & stuff with sauerkraut. Sprinkle outside of body with Woody’s Dry Rub. Set inside bowl made from aluminum foil. Pour generous amount of Italian Dressing over duck & seal foil. Place on smoker at 250 degrees for 3 to 3 ½ hours. Open foil & let brown, reserving liquid.

Stuffed Green Peppers

4 green peppers
1 lb ground beef
1 onion, diced
1/2 to 1 cup rice
1 clove garlic, diced
salt & pepper to taste

1/2 cup Woody’s Hot Sauce

Brown ground beef, add onion, salt & pepper, garlic, then add rice & 3 tablespoons Woody’s Sauce. Clean peppers & stuff. Add rest of Woody’s Sauce to pan & about 1/2 glass of water. Bake 45 minutes at 350 degrees.

Woody’s Trucker Popcorn

Microwave popcorn
Woody’s Dry Rub Seasoning

Microwave popcorn according to directions. Open bag & shake Woody’s Dry Rub Seasoning into top of bag. Hold bag closed & shake vigorously.

Beef Pot Roast in Burgundy Wine

6 – 7 lb pot roast
salt & pepper to taste
flour
bacon drippings
2 tablespoons horseradish
1 large onion, sliced thin
1/2 cup Woody’s Mild or Hot Original Bar-B-Q Sauce
1 cup burgundy wine

Season both sides of roast. Melt small amount of bacon drippings in large roasting pan. Brown roast on both sides. Spread horseradish & then Woody’s Bar-B-Q Sauce over top of roast. Pour wine over roast & spread onion slices over roast. Cover & roast at 300 degrees for 4 hours or until meat is tender.

Meat Loaf

1 lb each ground beef & ground pork
2 tablespoons chopped green pepper
1/2 cup cooked, crumbled bacon
1/2 cup Woody’s Hot Hickory Bar-B-Q Sauce
1 cup soft bread crumbs
2 eggs, beaten
1/2 cup chopped onion
salt & pepper to taste

Combine beef & port in large bowl. Add other ingredients and enough Woody’s Sauce to moisten. Form into a loaf, place in greased baking pan. Pour Woody’s Sauce over top. Bake 1 ½ hours in 350 degree oven.

Woody’s Dry Rub Seasoning is also wonderful on baked potatoes, salads, scrambled eggs, & many more of your favorite recipes.

Recipes compliments of Woody’s Bar-B-Q Sauce & Today’s Backyard Chef

Ready, Set, Grill, More Favorite Recipes

Grilled Bratwurst with Saucy Mesquite Peppers and Onions

2 (20 oz) pkgs. bratwurst sausage (10 links)
2 Tbsp. vegetable oil
7 c. sliced onions (about 2 extra large onions)
4 c. thin green bell pepper strips (about 2 large bell peppers)
1 (14.6 oz) bottle McCormick Grill Mates mesquite grilling sauce
1½ c. beer or apple cider
10 hoagie rolls

Grill sausages over medium-high heat for 10 to 12 minutes or until done. Remove from heat, cover and keep warm. Heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes. Add bell peppers; sauté 10 minutes. Reduce heat. Add mesquite sauce and beer or cider to onion and peppers; stir well. Add sausage to skillet and toss with onions and peppers; simmer 3 minutes. Serve on hoagie rolls.

Easy Grilled Vegetables

5 c. assorted vegetables, such as squash, bell peppers, eggplant, mushrooms or onions
2 Tbsp. olive or vegetable oil
2 tsp. McCormick Grill Mates Montreal chicken seasoning

Cut vegetables into 1½ inch pieces. Toss together oil, seasoning and vegetables. Place vegetables in grill basket, grill rack or place skewers and grill directly over medium-hot coals. Grill, uncovered, for 12 to 15 minutes, or until vegetables are tender, turning occasionally.

All-American Burgers

1 lb. lean ground beef
¼ c. ketchup
1 Tbsp. McCormick Grill Mates hamburger seasoning
1 tsp. Worcestershire sauce
4 slices cheddar or American cheese (optional)
8 slices cooked bacon (optional)
4 hamburger rolls

Mix ground beef, ketchup, hamburger seasoning and Worcestershire sauce in a bowl. Shape into four patties. Grill patties over medium heat 4 to 6 minutes per side or until burgers reach an internal temperature of 160 degrees F. Add cheese slices to each burger one minute before cooking is complete and toast buns on the grill, open side down, about 30 seconds. Serve burgers with bacon slices on toasted buns and garnish with desired toppings and condiments.

Sweet Mesquite Maple Glazed Wings

5 lb. fresh or frozen chicken wing pieces (thawed, if frozen)
2 Tbsp. vegetable oil
¼ c. McCormick Grill Mates mesquite seasoning, divided
1 c. maple syrup
2 Tbsp. lemon juice

Combine wings with oil in a large bowl; toss to coat evenly. Sprinkle wings with 1 tablespoon of mesquite seasoning; toss again to coat evenly. Combine syrup, lemon juice and remaining 3 tablespoons of mesquite seasoning; set aside. Grill seasoned wings over direct medium-high heat for 15-18 minutes or until done, turning often. Remove wings from grill and drizzle with half of the syrup mixture; serve remaining syrup mixture as a dipping sauce.

Savory Backyard Chicken

3 Tbsp. McCormick Grill Mates Montreal chicken seasoning
1 tsp. McCormick ground allspice
1 tsp. McCormick chili powder
1 tsp. McCormick thyme leaves
½ tsp. McCormick caraway seed, crushed
½ tsp. McCormick ground mustard
4 tsp. Balsamic vinegar
2 tsp. Vegetable oil
4 lb. chicken parts

Preheat grill. Combine first six ingredients in a small bowl. Stir in balsamic vinegar and oil. Rub mixture evenly on chicken. Grill chicken over medium direct heat for 25 to 30 minutes or until the internal temperature of the thickest portion of breast reaches 170 degrees F. and thigh reached 180 degrees F. Turn every five minutes to prevent chicken from burning.

Desert Recipes

Abby’s Famous Pecan Pie

9-inch unbaked piecrust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, beaten
1/3 cup butter, melted
½ teaspoon salt
1 teaspoon vanilla
1 cup pecan halves

Heat oven to 350 degrees.
In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into unbaked piecrust; sprinkle with pecan halves.
Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) Cool. If crust or pie appears to be getting too brown, cover with foil for the remaining baking time. You can top it with a bit of whipped cream, but even plain, nothing tops this!

Tip: The original recipe stated that the pie should be baked 45 to 50 minutes in a preheated 350-degrees gas oven. If an electric oven is used, it may be necessary to add 15 to 20 minutes to the baking time.

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