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Ingredients:

 

  • 1/2 to 3/4 cup Kickin' Pineapple BBQ Sauce

  • 1 lb. ground beef

  • EVOO

  • 2/3 cup water

  • 1/4 cup taco seasoning

  • lettuce

  • 1 green or colored pepper

  • 1/2 cup chopped onion

  • 1 cup chopped tomato

  • 1 can black beans or refried beans

  • Tortilla chips

 

Optional Taco Toppings:  sour cream, shredded cheese, chilies

Instructions:

Brown beef with a bit of EVOO. Drain. Add the meat back into the pan with water and taco seasoning. Place tortilla chips, meat, lettuce, tomatoes, chopped peppers & onions, chilies, Kickin' Pineapple, sour cream, and shredded cheese or any of your favorite toppings on a plate or bowl.

Kickin' Pineapple BBQ Sauce

Kickin' Taco Salad

Gluten-free mini corndogs Capture.GIF

Ingredients

 

  • 2 tsp  BS Grillin' Co. Blazin' Pepper Relish

  • 1/2 cup cornmeal

  • 1/2 cup Flour 

  • 1 tsp baking powder

  • ¾ tsp Kosher salt

  • ¼ cup fine granulated sugar 

  • 1 egg, lightly beaten

  • 3/4 cup Buttermilk

  • 10 hot dogs, halved 

  • Vegetable oil (enough to fill frying vessel 2 inches deep)

  • Cornstarch (for dusting)

  • Skewers

  • Lollipop sticks from the craft store 

 

Instructions:

Set oven to Broil. Pour frying oil into a pot at a depth of 2 inches. Bring oil to 375 degrees.

(While the oil heats, the batter can be prepared.)

In a large bowl, combine all the dry ingredients: cornmeal, flour, baking powder, salt, sugar. Mix until fully combined.

Add egg, Blazin' Pepper Relish, and ½ cup of buttermilk to the dry mixture. Stir by hand to combine. The batter should resemble pancake batter.  Add more of the remaining buttermilk if consistency is too thick or if batter thickens after sitting.

Dab any excess moisture from the hot dogs with a paper towel and lightly dust with cornstarch.  Insert a skewer into each hot dog piece and roll it in the batter to cover all sides. 

Place the hot dog into the heated oil, remove the skewer, and allow to cook until golden brown about 1 ½-2 minutes.

Remove with a heat-proof slotted spoon and place on a cooling rack that has been placed over a baking sheet or paper towels.

Repeat until all the hot dog pieces are cooked. 

Allow them to cool until you can handle the corn dogs safely. Insert lollipop sticks into the mini corn dogs.

Serve with sauces and eat immediately.

Blazin' Pepper Relish

Mini Blazin' Corn Dogs

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Ingredients:

 

  • 1/3 cup of  BS Grillin' Co. Smokin' Chipotle BBQ Sauce

  • Chuck Roast

  • 1 pack of Lipton Onion Soup

  • 1 TBS Ranch powder

  • 1/3 cup of water

 

Instructions:

 

Place chuck roast in the crock pot on high for 6 hours or low for 8 hours. Then, pour all of the other ingredients on top. Cook until tender.

Smokin' Chipotle BBQ Sauce

BS Smokin' Chuck Roast

© 2020 BS Grillin' Company. 

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