Southwest BBQ Quinoa Salad July 22 2016, 0 Comments

Looking for a light and healthy recipe for these hot summer days? Southwest BBQ Quinoa Salad is for you!  It's loaded with chicken, black beans, corn, tomatoes and- tossed in our Adobo BBQ sauce.

This is a great recipe for pitch-in's or a healthy dinner. Quinoa is pretty easy to find these days and comes in many price points. You can use leftover chicken, a rotisserie OR leave the meat out all together. All we know is this is just what we need on a hot day when we don't want to heat up the kitchen!

Get the complete recipe HERE

Slow Cooker Pulled Pork September 10 2014, 0 Comments

Slow Cooker Pulled Pork
2 onions, thinly sliced
1 C (or a 12 oz jar) of apricot preserves (I used Smuckers)
1/2 C brown sugar, packed
1/2 C Adobo BBQ 
2 TB Worcestershire sauce
1/4 C apple cider vinegar
1/2 tsp red pepper flakes
4 pound pork loin roast
1/2 C cold water
2 TB cornstarch
1 tsp fresh grated ginger
1 tsp kosher salt
1 tsp black pepper
Rolls or buns
In a bowl combine first 7 ingredients.
Place pork in crock.
Pour mixture on top.
Cook on low for 8-9 hours or high for 4-5.
Remove meat from crock and shred.
Whisk in remaining ingredients.
Cook on high heat for 15-30 minutes or until thickened.
Return shredded pork to the crock.
Serve on rolls or buns.

Wayne's Famous Slow Cooker BBQ Brisket July 02 2014, 0 Comments

Wayne's Famous Slow Cooker BBQ Brisket

BBQ Brisket (slow cooker)
• 5 1/2 pounds beef brisket 
• 1 3/4 cup Best Boy Adobo barbecue sauce 
• 4 T Best Boy Ancho Rub
• 1⁄2 Cup Beer
• 1 onion sliced
Combine all ingredients, coating the brisket well. Marinate overnight. Place brisket and marinade 
in a crock-pot on low for 9 to 10 hours. Slice into thin strips, across the grain and serve on rolls 
or buns with liquid from the slow cooker, or the barbecue sauce of your choice.