BBQ Meatloaf

 
  • 1/2 Cup plain dry bread crumbs
  • 1 Small red onion
  • 1 Egg
  • 1/2 Cup Maeday “Sweet Original” BBQ sauce
  • 1 Package of ground beef, ground turkey or ground chicken

 

Directions:

Preheat oven to 350 degree F.  Mix all ingredients and shape into loaf pan.  Bake approximately 35 min.  Remove and put move Maeday “Sweet Original” BBQ sauce on top and return to oven for another 10 minutes.  Loaf is ready when juices run clear.

 

 

BBQ Chicken Pizza

 
  • 3 Boneless chicken breast halves (cooked and cubed)
  • 1 Cup of Maeday BBQ sauce (Sweet or Caribbean Flame)
  • 1/2 Bunch fresh cilantro, chopped
  • 1 Cup smoked Gouda Cheese, shredded
  • 1 Cup thinly sliced red onion

 

Directions:

Preheat oven to 425 degrees F (220 degrees C).  In a saucepan over medium high heat, combine chicken, barbecue sauce and cilantro.  Bring to a boil.

Spread chicken mixture evenly over pizza crust, and top with cheese and onions.  Bake for 15 to 20 minutes, or until cheese is melted

 

 

Caribbean Flame Cheese Steak Sandwich

 
  • Flank steak or 3/4 great of chicken, sliced
  • 1 Green bell pepper, sliced
  • 1/2 Red onion, sliced
 
 
Directions:
 
Take a flank steak or 3/4 breast of chicken, sliced.  Cook it up however you like (grill, pan – your choice).  Slice 1 green pepper and 1/2 sweet onion thinly.  In a pan, sauté the cooked meat, peppers and onions with Maeday “Caribbean Flame”.  Let simmer for about 20-25 minutes.  Place white american cheese over top and cover with lid for 4 to 5 minutes to let it melt.  Then place in your choice of bun or wrap (try romaine lettuce leaves).  Be sure to include that wonderful juice that is left in pan as the sauce.

Boston Butt

 
  • 1 Boston Butt – about 8-10 lbs of pork – pick one with the bone in
 
Directions:
 
Apply a thin coat of mustard to the butt.
Generously rub the butt with Maeday “Sweet Grandeur or “Lethal Lava” meat rub.  If you plan ahead, you can wrap it up and let it sit overnight in the refrigerator to allow the spices to penetrate the meat.
If you prefer, inject your smoked Boston Butt with apple juice to add flavor and keep it moist as you cook.
Heat your BBBQ grill to 225F dregrees and put your butt on the grill.  Indirect heat workkds the best and add your favorite soaked wood chips to add the smoked flavor.
Plan on cooking the smoke Boston Butt about 60-90 minutes of every ound in the road.
Every 2 1/2 hours, open it up and turn the roast to ensure even cooking.  Mop your road with combination of apple juice and olive oil to keep it moist
The meat is done when the internal temperature is above 190F Degrees.  The lowe you keep the temperature, the moister the meat will be.
Don’t be afraid to start early because it can take longer than expected.  If it gets done early, y0u can always wrap it in foil and put it in a cooler.  It will keep warm for hours after it is done.  At least let the smoke Boston Butt sit for about an hour after you take it off the the grills o you don’t burn your fingers as you pull the meat