½ cup of  BS Grillin' Co. Smokin' Chipotle BBQ sauce

1/2 onion coarsely chopped

2 stalks of celery chopped

2 TBSP mustard

2-3 TBSP Brown Sugar

3 TBSP Worcestershire

2 cloves of garlic coarsely chopped

Apple - any flavor coarsely chopped​

2-3 TBSP cayenne (optional)



Place ribs in slow cooker. In a medium bowl, combine onion, celery, mustard, brown sugar, Worcestershire, garlic, apple, and cayenne. Pour over the ribs. Then pour BS Grillin’ Smokin’ Chipotle BBQ sauce over ribs. Cover and cook on low 10 to 11 hours or on high for 5-1/2 hours. Enjoy!

Flavor Change option: Omit apple and add a small can of crushed pineapple. Trade out the Smokin' Chipotle BBQ sauce for Kickin' Pineapple BBQ sauce.

BS Boneless Ribs Low and Slow



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




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.

BS Smokin' Chuck Roast



1/4 cup of  BS Grillin' Co. Blazin' Pepper Relish

1 TBSP Olive oil

1-1/4 cups chopped yellow onion

1-1/4 cups chopped red bell pepper

3 cloves garlic minced

1-1/2 cups dry quinoa

2-1/4 cups vegetable broth

1 can of black beans, drained and rinsed

1 can of pinto beans, drained and rinsed

1 can of tomatoes with green chilies, undrained

1 can of tomato sauce

1-1/2 cups frozen corn

1-1/2 tsp ground cumin

Black pepper and salt to taste

1/2 cup of shredded cheddar cheese for topping


Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker.

Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder, cumin and season with salt and pepper to taste. Cover and cook on HIGH heat about 3 to 4 hours.

Add Blazin' Pepper Relish, corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 - 15 minutes longer. Serve warm with desired toppings. Enjoy!

*Adapted from

BS Enchilada Quinoa Bake


1/4 cup of  BS Grillin' Co. Smokin' Chipotle BBQ Sauce

2 cans baked beans or desired amount

Crumbled bacon

1 onion chopped

1-2 TBSP yellow mustard


Add crumbled cooked bacon, sauteed onions, yellow mustard, and  Smokin Chipotle BBQ Sauce to the desired amount of canned baked beans. Stir well and cook on low in a crock pot for 2-3 hours.  Add cooked pulled pork for a hearty meal. Enjoy!

BS Barbecued Baked Beans




1 lb. lean ground beef

3/4 cup GF bread or cracker crumbs (or potato flakes, or GF crushed cereal)

2 eggs slightly beaten

1/4 cup finely minced or grated onion 

1 TBSP of hot sauce

1/2 tsp garlic powder

dash of salt and pepper


1 cup of BS Grillin' Co. Smokin's Chipotle BBQ Sauce

1 TBSP hot sauce (optional)


Mix meatball ingredients and shape into 1″ balls. Place a single layer of meatballs on a cookie sheet with sides and bake at 325 degrees for 30 minutes. Place in a crock pot.  Mix Smokin' Chipotle BBQ Sauce with hot sauce and pour over meatballs.  Cook in a crock pot on low for 2 to 4 hours.  Enjoy!

Tip: It is easy to make the meatballs quickly and uniformly if they are formed using a cookie scoop.

Gluten-Free Smokin' Party Meatballs



1/4 cup of BS Grillin' Co. Blazin' Relish

1 white onion, chopped

3 garlic cloves minced

1 small butternut squash peeled and cubed

1 red bell pepper chopped

3/4 cup red lentils

1 can of chickpeas drained and rinsed

1 can of tomato sauce

1 tsp of grated ginger

1 tsp of tumeric

1 tsp of cumin

1 tsp of smoked paprika

1/2 tsp of cinnamon

1/2 tsp of salt and black pepper

3 cups of vegetable broth​


Add all the ingredients to the slow cooker. Stir together to combine, then cover and cook on HIGH for 3-4 hours. Serve with quinoa, a handful of arugula, and a dollop of yogurt.

*Adapted from

BS Moroccan Chickpea Stew


1 cup of  BS Grillin' Co. Kickin' Pineapple BBQ sauce

1 lb. skin on salmon filet

2 TBSP Water
Kosher salt to taste
Black pepper to taste
1 pineapple, cut into rounds
Juice of pineapple

2 TBSP freshly chopped dill, for garnish



Line slow cooker with a large piece of parchment paper. Add a layer of pineapple slices to the bottom of the slow cooker, then lay salmon on top. Season salmon generously with salt and pepper. Add water and pineapple juice to slow cooker. Liquid should come about halfway up your filet. Top salmon with Kickin' Pineapple BBQ Sauce and cook on low for 2 hours, or until opaque and flaky.

BS Kickin' Salmon



1 cup of  BS Grillin' Co. Kickin' Pineapple BBQ sauce

1 or 2 lb. boneless skinless chicken breasts

3 cups chicken broth

1 cup pineapple juice

1 cup crushed pineapple

3 cloves of garlic

1 tsp of salt

1/4 cup of soy sauce

1/4 cup of hoisin

2 TBSP teriyaki sauce

1/4 tsp crushed red pepper flakes

1 TBSP Cornstarch

1 TBSP water

Hot cooked rice

4 chopped scallions for garnish

Sesame seeds for garnish




  1. Place the chicken breasts, chicken broth, pineapple juice, crushed pineapple, garlic cloves and salt in your slow cooker and set on HIGH.

  2. Cook for 4 hours then remove the chicken to a cutting board.

  3. Drain the liquid from the slow cooker into a large measuring cup or bowl. Save 2 cups of the liquid (including some of the crushed pineapple) and put back into the slow cooker.  Discard the remaining liquid.

  4. Add the Kickin' Pineapple, soy sauce, teriyaki sauce, hoisin, crushed red pepper flakes, water, and cornstarch to the liquid in the slow cooker, and whisk to combine.

  5. Shred the chicken with two forks and return to the slow cooker with the sauce. Stir to combine the chicken with the sauce, cover and cook on HIGH for 1 more hour.

  6. Serve over hot, cooked rice, and garnish with chopped scallions and sesame seeds.


*Adapted from

Hawaiian Sticky Chicken



1 cup of BS Grillin' Co. Kickin' Pineapple BBQ sauce

1 bundle of asparagus

4 to 6 Tilapia fillets, frozen or thawed

2 TBSP Pineapple juice



Cut a piece of foil for each fillet. Divide the bundle of asparagus evenly by the number of fillets you’re making. Lay fillet onto the piece of foil and evenly drizzle it with pineapple juice and Kickin' Pineapple BBQ Sauce.

Top with asparagus. Fold the foil over the fish, then fold the ends together to seal it. Repeat for all of the fillets, then place in the slow cooker on HIGH for two hours if the fish is thawed or three hours if the fish is frozen.

BS Kickin' Tilapia with Asparagus



1 bottle of BS Grillin' Co. Smokin' Chipotle BBQ sauce

1 package of cocktail wieners



Place cocktail wieners and Smokin' Chipotle BBQ sauce in a slow cooker and warm until hot.  Enjoy!

Cocktail Wieners

© 2020 BS Grillin' Company. 

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