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Skillet Shrimp and Sausage

INGREDIENTS

  • 1 package smoked sausage
  • 1 sweet bell pepper
  • 1 medium onion
  • (all cut into bite size pieces)
  • 1/2 lb shrimp (cleaned)
  • 3/4 cup George’s Original BBQ Sauce

DIRECTIONS

  • Brown sausage, onion, and pepper in a large skillet, stirring occasionally. Add 3/4 cup of George’s Original BBQ Sauce and cook for 5 minutes on medium high.  Add shrimp and cook until slightly pink.
  • Serve over hot cooked rice.
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Tuna Medallions

INGREDIENTS

Marinade:    

  • ¼ c. George’s Hot BBQ Sauce
  •  1 tsp Sesame Oil
  •  Dash of Ground Ginger
  • ½ tsp Soy Sauce
  • 2 roots of fresh Ginger, grated
  • 1 tsp Dry Sherry
  •  Tuna Medallions

 

DIRECTIONS

  • Marinade Tuna medallions for 15 minutes. Grill over medium hot coals to desired doneness, OR Pan sear.
  • DO NOT OVERCOOK.

Serve with: Orange-Pineapple Asian Sauce

  • 1 ½ Tbsp George’s Original or George’s Hot BBQ Sauce
  • 2 Tbsp Pineapple Preserves
  • 2 tsp frozen Orange Juice Concentrate
  • 1 Tbsp Dry Sherry
  • Dashes of Ground Ginger
  • 1 Tbsp Worchestershire Sauce
  • 2 tsp Soy Sauce
  • 1 Tbsp dark brown sugar
  • ½ tsp sugar

Mix ingredients in a small sauce pan. Bring to a boil. Reduce heat to low and simmer until

slightly thickened.

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Java Chops

INGREDIENTS

Coffee Rub:

  • 1 tsp fresh Ground Dark Roast Coffee
  • ½ tsp instant Expresso Powder
  • 2 tsp dark brown sugar
  • ½ tsp cocoa
  • ½ tsp salt
  • ½ tsp pepper
  • 2-4 Thick Cut Pork Chops

DIRECTIONS

  • Blend ingredients together. Rub both sides of 22-4 in. thick cut pork chops.
  • Refrigerate 30 minutes. Let stand at room temperature for 30 minutes
  • Grill over medium coals until temperature reaches 145 degrees F.
  • Baste with “special” coffee sauce the last few minutes of grilling.
  • Let chops rest for 15 minutes.
  • DO NOT OVERCOOK

 

“Special” Coffee Sauce

INGREDIENTS

  • 2 Tbsp canola oil
  • ½ c. whole coffee beans
  • 1 ½ c. George’s Special BBQ Sauce
  • ¾ c. George’s Original BBQ Sauce
  • ¼ c. ketchup
  • ¾ c. red wine vinegar
  • ¾ c. dark brown sugar

DIRECTIONS

  • In a medium sauce pan, heat oil. Add coffee beans and sauté 1 ½ – 3 minutes
  • Add remaining ingredients and bring to a boil
  • Reduce heat to low and simmer until sauce thickens
  • Strain sauce into a bowl

Serve alongside chops

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Glazed Pineapple Wedges

INGREDIENTS

  • 2 Tbsp Original or Hot George’s BBQ Sauce
  • 1 Tbsp butter
  • 1 Tbsp apple jelly
  • 1 tsp dark brown sugar
  • Pinch of smoked paprika
  • ½ tsp lemon juice
  • ¼ tsp lavender buds
  • 1 whole pineapple peeled and cut into 8 wedges

 

DIRECTIONS

  • Mix ingredients, (other than pineapple), above. Microwave for 3 minutes.
  • Spray grill pan will butter-flavored cooking spray. Place pineapple wedges onto the grill pan.
  • Baste with sauce mixture. Cook on grill until lightly browned and grill marks appear, approximately 3 minutes each side.
  • Sprinkle with lavender buds.
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Georgey Porgey Peach Halves

INGREDIENTS

  • 1 tsp George’s Original or Hot BBQ Sauce
  • 1 tsp dark brown sugar
  • ½ tsp lemon juice
  • 1 Peach, halved and pitted

 

DIRECTIONS

  • Divide ingredients equally in center of each half of the peach.
  • Place under broiler until bubbly.
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