Smokin’ BBQ Meatloaf

Serving Size 8 Prep Time 15 minutes / Cook Time 1hour and 10 minutes minutes / Total Time 1 hour and 25 minutes

 
Ingredients:

2 pounds ground beef
1/2 cup plain bread crumbs
1 small onion, chopped
1 egg
1 teaspoon Granulated Onion
1/2 teaspoon Granulated Garlic
1/2 teaspoon Black Pepper
2 tablespoons of Buttz All Purpose Blend or Seasoning Salt
1 cup Big Jr’s Buttz or Big Jr’s Hot Buttz Sauce
Instructions:

• Preheat oven to 350°F. Mix ground beef, bread crumbs, onion, egg, granulated onion, granulated garlic, black pepper and Buttz All Purpose Blend in a large mixing bowl.

• Shape into a loaf on shallow baking pan.

• Bake 45 minutes on 350°F

• Drain grease and pour Big Jr’s Buttz or Big Jr’s Hot Buttz sauce over top.

• Bake another 15 to 20 minutes or until cooked through. Let stand 5 minutes before serving.

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SMOKIN' BUTTZ CATERING FORM

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SMOKIN' BUTTz BOXED LUNCHES

Smokin’ Shrimp Fried Rice

Serving Size 6 to 8- Prep Time 5 minutes/ Cook Time 10 to 15 minutes / Total Time 20 minutes

Ingredients:
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend
1/2 cup frozen corn
3 tsp garlic
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups day old rice
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Big Jr’s Smokin’ White Sauce
• To a large non-stick skillet or wok, add the sesame, canola or vegetable oil shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
• Add the peas, carrots, corn to the skillet and cook for about 2 minutes, or until vegetables begin to soften, stir periodically.
• Add the garlic, ginger, and cook for 1 minute, stir periodically.
• Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
• Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Incorporate the White Sauce into the dish. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired