Firebug BBQ Beans
1 pound smoked brisket or bacon cut into ¼” slivers
1 can (15 oz) black beans (rinsed)
1 can (15 oz) dark red kidney beans (rinsed)
3 cans (15 oz) pork & beans (rinsed)
1 large sweet onion, finely chopped
1 red bell pepper, cored, seeded and finely chopped
4 cloves garlic, minced
2 cups Firebug Grill’n Sauce (mild or hot)
1 ½ cups firmly packed brown sugar
½ cup Dijon mustard
2 teaspoons liquid smoke (optional)
Coarse salt and ground black pepper to taste
Cook bacon (to a crisp) or brisket. Rinse black & kidney beans. Then place all beans in large mixing bowl. Add onion, bell pepper, garlic and mix. Add Firebug sauce, brown sugar, mustard, liquid smoke. Add bacon or brisket, mix all together. Salt and pepper to taste. Put in large baking pan. Bake covered @ 375 for 1 hour.
Firebug Pulled Pork Sandwiches
I prefer to slow smoke pork over hickory and apple wood. But if you’re short on time, this recipe works great too!
1 – 8 to 10 lb. bone in pork butt
½ c. seasoning or rub
2 tbsp. liquid smoke
1/8 c. red wine vinegar or apple cider vinegar
1/8 c. Firebug Grill’n Sauce
Pierce pork butt all over with fork or sharp knife. Rub entire butt with seasoning/rub, cover, and refrigerate for 4-6 hours or overnight. Remove from refrigerator and let rest for 1 hour. Heat oven or broiler to 450 degrees. In a roasting pan, place pork in oven on top rack and quickly brown all sides until a nice crust appears (turning frequently). Remove from oven.
Mix together liquid smoke, vinegar and Firebug sauce then pour over pork. Make sure fat side is up. Reduce oven heat to 230 degrees, cover and roast for 7-8 hours until internal temperature reaches 200 degrees. The bone will pull easily from pork when meat is done (a crock pot set on low works great too).
Remove from heat and let rest 30 minutes. Pull apart with fork or chop and return meat to pot. Add more Firebug Grill’n Sauce and mix well to taste. Serve on your favorite bread or bun. ENJOY!
Firebug Winter Chili
This makes about 6 quarts of chili.
1 lb. of ground chuck
1 lb. of Italian sausage
1 – 2 lbs. chuck roast (cut into ½ inch chunks)
1 large yellow onion
2 large red sweet peppers (roasted and chopped)
3 cans – 28 oz. diced tomatoes
1 can-12 oz. tomato paste
1 can-28 oz. pork & beans
2 cans-15 oz. black beans (rinsed)
1 can-15 oz. kidney beans (rinsed)
2 tbsp. chili powder
1 tbsp. cumin
1 tbsp. garlic powder
1 small can green chili (found in Mexican food section at your grocer)
18 oz. Firebug Grill’n Sauce (hot or mild, your choice)
1/2 c. honey
3 c. low sodium beef stock
2 c. water
Salt to taste
Brown to medium rare chuck roast, ground chuck, italian sausage. Add onion, peppers to browned meat (set aside). In an 8-10 quart pot, combine chuck roast, ground chuck, Italian sausage, onions and peppers. Add diced tomatoes, tomato paste, green chili, spices, honey, stock and 2 cups water (add more water as needed). Bring to simmer on medium heat for 15 -30 minutes. Then add all beans and Firebug Grill’n Sauce. Simmer for 2 hours or until consistency is satisfactory to your taste. Enjoy!
Firebug BBQ Pizza
2T. Yellow cornmeal, for sprinkling under pizza dough
1/3 c. Firebug Grill'n Sauce
2 1/2 c. Smoked pulled pork or chicken (pre-cooked chopped to bite size)
1 red bell pepper (seeded and finely chopped)
1/2 c. red onion (sliced thin)
2 T. pickled jalapeno rings (chopped)
3 T. Dill pickle slices (chopped)
1 1/2 c. shredded monterey jack cheese
1/2 c. shredded mozzarella cheese
1/4 c. grated parmesan
Place a pizza stone in oven or outdoor grill and preheat to 450 degrees. Sprinkle cornmeal on baking sheet. Place rolled out pizza dough on baking sheet. Spread Firebug sauce over pizza dough. Spread pork or chicken over the sauce, then top with peppers, onions, and pickles. Spread the cheeses evenly over the top and drizzle lightly with more Firebug sauce. Slide pizza onto hot pizza stone and bake for 10-12 minutes, or until crust is golden and crispy. Enjoy!
Spicy Sloppy Joes
1 lb. ground beef (lean is best)
1 c. vadalia onion, minced
2 cloves of garlic, minced
1 large red pepper, minced
1 ½ c. Firebug Grill'n Sauce-Hot
3 T. Tomato paste
1 T. Worcestershire sauce
1 t. salt
Fresh ground pepper
8 whole wheat burger buns
Prepare hot grill or preheat stove to medium high. Brown the meat and onion over medium-high heat for approx. 5 minutes, breaking up the meat into crumbles as it cooks. Pour the fat out of the pan and discard. Add garlic and peppers, cook another 5 minutes, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 15 minutes more or until desired consistency. Place a scoopful onto each bun and serve.
Tip: Use a large cast iron pan to prepare the meat & onions on a hot grill w/wood fire to achieve a delicious smoke flavor.
Pulled Pork Empanadillas
- 1 pound smoked pulled pork mixed with 1 c. Firebug Grill'n Sauce Hot or Mild
- 4 ounces bread & butter pickles or dill pickles (finely chopped)
- 15-Ready-made puff pastry shells (found in your grocer's freezer)
Preheat oven to 400 degrees F.
Place about 1 ounce of pulled pork mixture into each of the pastry shells.
Bake in oven for 8-10 minutes until pastry shells are golden brown. Remove from oven when done, and top with chopped pickles and serve immediately.