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Western Cowboy Sauces

   Colorado Smokin' Butts BBQ  

                Sauce Co.

Experience Colorado's Finest Gourmet Sauces & Rubs  

Welcome to Colorado Smokin Butts BBQ Sauce Recipes

All of our sauces, except the Bourbon Blend is Gluten Free.  There is never any MSG used in our Sauces.  In order to stay with gluten free, please use GF flour in place of regular flour.


COLORADO SMOKIN BUTTS BBQ SAUCE (CSBBS)

       RECIPES USING               

 Original, Mustard, Steak, Spicy, Colorado Bourbon, Peach & Honey, and Pueblo Green Chili.

These sauces are great with Beef, Chicken, Pork, Wild Game

Warning:  Spicy gets really more spicy when it is heated! Don't let the room temperature Spicy fool you!



BBQ CHICKEN

6 chicken breast, skinned and de-boned

1 Bottle favorite CSBBS, Original, Bourbon Blend or for a hotter recipe try Spicy

Spray a pan with pan spray.  Lightly flour the chicken with flour, or GF flour.  Lay the chicken in a 9"x13" baking dish.  Pour 1/2 bottle favorite CSBBS sauce over the chicken, and cover with foil.  Bake at 325 degrees for about 1 hour or until chicken is done.

Remove foil the last 10 minutes so the sauce can thicken.


CROCKPOT CHICKEN

1 Cut up chicken or 4-5 chicken breast

1 Bottle Colorado Smokin' Butts BBQ Sauce

Pour CSBBS over the chicken and cook on high for 4-5 hours or until done.


BBQ MEATBALLS

3 lbs. ground beef (do not cook)          1/2 chopped onion

1 (12 oz.) can evaporated milk             1/2 tsp. garlic powder

1 c. oatmeal  OR 1 c. instant rice          2 tsp. salt

2 eggs                                                   1/2 tsp. black pepper

Colorado Smokin' Butts BBQ Sauce    2 tsp. chili powder

Mix together all ingredients (EXCEPT CSBBS Sauce) and make meatballs; golf ball size or smaller.  Mixture will be soft!  Cover with Colorado Smokin' Butts BBQ sauce, (any flavor).  Bake in a 350 degree oven for 45 minutes.

To Make Ahead:

Place uncooked meatballs in a single layer on a waxed paper-lied cookie sheet.  Freeze until solid.  Store frozen meatballs in a freezer bag until ready to cook.  Then place some frozen meatballs in a greased 9"x13" baking pan.  Pour on the CSBBS Sauce.  Bake at 350 degrees for 1 hour.

This is a great recipe for pulling out the already made meatballs for a crowd who shows up unexpectedly for dinner and just cover with your favorite Colorado Smokin' Butts BBQ Sauce, bake and serve.  Yield:  80 walnut sized meatballs.


SKILLET BEANS

3 slices bacon, cut into 1" pieces

1 medium onion, chopped (about 1/2 cup)

2 cans (16 ozs. each) pork and beans

1/4 c. CSBBS BBQ Sauce ( original, spicy, or bourbon blend)

1 tsp. CSBBS Carolina Mustard Style Sauce

Cook and stir bacon and onion in 10" skillet until bacon is crisp.  Stir in remaining ingredients.  Heat to boiling; reduce heat.  Simmer uncovered stirring occasionally, until liquid is absorbed, 15 - 20 minutes.  4 Servings



COLORADO SMOKIN BUTTS

RECIPES USING

GOURMET STEAK SAUCE

Serve with Steak, Brats, Roast Beef, Hamburger, Pork Chops, Pork Steaks,  Our Gourmet Steak Sauce isn't just for Steaks.


MEAT LOAF

1 lb. ground beef                               1 egg

1/2 c. instant rice or oatmeal             salt and pepper to taste

1/3 c. CSBBS Gourmet Steak Sauce

TOPPING:

1/4 c. CSBBS Carolina Mustard Sauce

1/4 c. CSBBS Original, Spicy or Bourbon Blend Sauce

Mix ground beef, egg, rice, salt & pepper, and gourmet steak sauce.  Mix well.  Press in

to a greased loaf pan. 

Mix the 1/4 c. Carolina Mustard and your choice of 1/4 c. Original, Spicy or Bourbon Blend.  Top the meat loaf with the topping.  Bake at 350 degrees for 1 hr.  (Do not cover to bake).


PORK DINNER

1 Pork Roast or Pork Loin

CSBBS Gourmet Steak Sauce

Cook in the crock pot on high for 4-5 hours or on low all day.

Serve with potatoes, vegetables, and a salad.


STUFFED GREEN PEPPERS
6 large green peppers                 1 lb. hamburger
2 TBSP chopped onion               1 tsp. salt
1/8 tsp. garlic salt                        1/2 c. instant rice
1 can (15 oz.) tomato sauce
1/3 c. CSBBS Gourmet Steak Sauce
3/4 c. shredded mozzarella cheese
Cut thin slice from stem end of each pepper.  Remove seeds and membranes; rinse.  Cook peppers in enough boiling water to cover for 5 minutes; drain.
Cook and stir hamburger and onion in 10" skillet until hamburger is light brown; drain.  Stir in salt garlic salt, rice, 1 c. tomato sauce and CSBBS Gourmet Steak Sauce.  Heat through.
Stuff each pepper with hamburger mixture; stand upright in ungreased baking dish 8"x8"x2".  Pour remaining sauce over peppers.  Cover; cook in 350 degree oven for 45 minutes.  Uncover; cook 15 minutes longer.  Sprinkle with cheese.


COLORADO SMOKIN BUTTS

RECIPES USING

Carolina Mustard Style Sauce

Use Carolina Mustard on Pulled Pork, Chicken, Hamburgers, Brats, Hotdogs, Ham, Corned Beef, Cold Cut Sandwiches.

Large Soft Pretzels, Dipping sauce for French Bread


POTATO SALAD

2 lbs. potatoes (about 6 medium)

1 small onion, finely chopped (about 1/4 c.)

1 tsp. salt                                

1/8 tsp. pepper

1 c. mayonnaise or salad dressing

1/4 c. CSBBS Carolina Mustard Style

1 medium stalk celery, chopped (about 1/2 c.)

Dill pickles, chopped

2 hard-cooked eggs, coarsely chopped.

Cube potatoes.  Cover potatoes with water and heat to boiling; reduce heat.  Cover and cook until tender,  Drain and cool.

Will the potatoes are cooking, combine all other ingredients (except hard cooked eggs) together.  When potatoes are cooked and cooled, pour dressing over the potatoes and gently mix.  Gently still in the coarsely chopped hard cooked eggs. 

Cover and refrigerate at least 2 hours.  (4-6 servings)


SMOKED SALMON CANAPES

Remove crusts from slices of sandwich bread.  Cut each slice into 4 squares or cut with round, star or other shaped cutter.  Heat small amount of margarine or butter in skillet until melted; toast bread cutouts in skillet over low heat until brown on one side.  just before serving, spread with mixture on untoasted side.

Mixture:

2 packages (3 ozs.) cream cheese, softened

2 tsp. CSBBS Carolina Mustard Style Sauce

25 Canape Toast Bases

3 2/3 oz. Smoked Salmon

Blend cream cheese and mustard; spread part of mixture thinly on Canape Toast Bases.  Place piece of salmon on each toast base; top with dot of remaining cream cheese mixture.  25 Canapes.


HAMBURGER-BEAN BAKE
4 slices bacon                                1 1/2 lb. hamburger
3 medium onions, finely chopped   1 beek bouillon cube
1 stalk celery, chopped                   1/3 c. boiling water
1/2 - 1 clove garlic, crushed           3/4 tsp salt
3/4 c. catsup or CSBBS Spicy BBQ Sauce (for a little heat)
2 TBSP CSBBS Carolina Mustard Style Sauce
1/4 tsp. black pepper
1 can (17 oz) lima beans, drained  or other beans of choice
1 can (15 1/2 oz) kidney beans, drained.
Fry bacon in 10" skillet until crisp; drain on paper towels.  Drain fat from skillet.  Cook and stir hamburger, onions and celery in same skillet until hamburger is light brown; drain.
Dissolve bouillon cube in boiling water.  Stir bouillon, garlic, catsup or CSBBS sauce, Carolina Mustard, salt, pepper and beans into hamburger mixture.  Pour into ungreased 2 qt. casserole.  Cover and cook in 375 degree oven until hot and bubbly, about 30 minutes.  Or put into a crockpot/slowcooker and cook on high until hot and bubbly.  Or on low for 4 hours.
Arrange bacon on top or crumble over beans.

LAMB CHOPS WITH PINEAPPLE
1 can (13 1/4 oz)  pineapple chunks, drained (reserve juice)
1/4 c. soy sauce                               1/4 c. vinegar
3 TBSP CSBBS Carolina Mustard Style Sauce
4 lamb shoulder chops, about 1/2" thick
1/4 c. packed brown sugar
1 tsp. cornstarch
Mix reserved pineapple syrup, the soy sauce, vinegar and mustard; pour on lamb chops in shallow glass dish.  Cover and refrigerate, turning occasionally, at least 4 hours.
Drain lamb, reserving marinade.  Cook lamb over medium-low heat until brown.  Add 1/4 c. reserved marinade.  Cover and cook over low heat until lamb is tender, 30-45 minutes.
Mix brown sugar and cornstarch in sauce pan; stir in remaining reserved marinade.  Heat to boiling; reduce heat.  Simmer uncovered 5 minutes.  Add pineapple; heat through.  Top lamb with pineapple glaze.  4 servings.

FRIED EGG SANDWICH
Fry 1 egg whole and half way through cooking.  Or if preferred, beat the egg with a fork and then fry (like an omelette).
On a piece of bread, spread with mayonnaise and/or CSBBS Carolina Mustard Style Sauce.  Top with egg and another piece of bread.

SAUSAGE  SANDWICH
1 Breakfast sausage patty
CSBBS Carolina Mustard Style Sauce
In a skillet, cook the sausage patty until done.  Spread CSBBS Mustard Sauce on a piece of bread, 1/2 biscuit, or 1/2 croissant/  Top with sausage patty and another piece of bread or other half of the biscuit or croissant.

SAUSAGE BREAKFAST CASSEROLE
2 c. shredded Cheddar Cheese
1 lb. breakfast sausage (cooked and drained)
10 eggs, slightly beaten                   4 c. milk
1/4 tsp onion powder                        1 tsp. salt, pepper to taste
1/4 c. CSBBS Carolina Mustard Style Sauce
6-8 slices of bread
Use a variety of vegetables of your choice, or none at all.
1/2 c. mushrooms, 1/2 c. green, red, orange or yellow peppers (or a mixture), 1/2 c. peeled, chopped tomatoes
Place bread in a well buttered 9x13 inch baking dish.  Combine the eggs, milk, CSBBS Mustard Sauce, onion powder, salt and pepper, and 1 c. shredded cheese.  Pour over the bread.  Sprinkle with sausage optional vegetables.  Sprinkle with remaining cheese.  Cover and chill overnight.
Preheat oven to 325 degrees.  Bake uncovered for about on hour, until done.  Tent with foil if the top begins to brown too quickly.  Serves six.

EGG SALAD SANDWICH FILLING
6 hard cooked eggs, chopped
1 medium stalk celery, chopped (optional)
1 TBSP finely chopped onion
1/4 c. mayonnaise
Dill or sweet pickle relish
3 TBSP CSBBS Carolina Mustard Style Sauce
Dash of pepper
Mix all ingredients.  2 cups of filling (enough for 6 sandwiches)

MUSTARD SAUCE
1 TBSP butter                           1 TBSP flour or gf flour
1/2 tsp. salt                               1/4 tsp. pepper
1 cup milk                                 1 TBSP horseradish (optional)
3 TBSP CSBBS Carolina Mustard Style Sauce
Meat butter over low heat until melted.  Blend in flour, salt and pepper.  Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.  Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in Mustard Sauce and horseradish.  Heat until hot; cool.  Pour on beef, veal or ham.
TRY OUR COLORADO SMOKIN' RUBS TODAY!  YOU WILL FIND SOME OF OUR RECIPES HERE USING GENUINE RUBS AND SEASONINGS.
COLORADO SMOKIN BUTTS BABY BACK RIBS
Racks of ribs            Colorado Smokin Butts Rib Rub
Rub generous amount of Smokin' Rib Rub on both sides of the rib.  Let the ribs set for 1-2 hours.  If using a smoker, put the ribs in a 228 degree smoker.  Keep heavy smoke, using a fruit wood, oak, pecan, hickory or mesquite.  When using mesquite, we like to mix with a fruit wood.  Smoke with heavy smoke for 2 hrs.  Continue cooking for another 1 1/2 to 2 hours.  Or until internal temperature reaches 145 degrees.  At 145 ribs will be done, but may be tough.  Cooking to 190 to 203 degrees will make for a juicy and tender meat.  Ribs should be tender, but not falling off the bone.  Take off grill, sprinkle with a little more Smokin' Rib Rub and serve let ribs rest 5 minutes and serve.
If cooking in an over:  Instead of going to the smoker, place  seasoned ribs in foil.  Place the foil on a baking sheet.  Cook in a  275 degree oven until done.  Approximately 3-4 hours.  Remove from oven and foil.  Sprinkle with additional Smokin' Rib Rub, set rest for 5 minutes and serve.
COLORADO SPEAR RIBS
Slab Spare Ribs                          Smokin' Rib Rub
Cook the same as Baby Back Ribs.  If the ribs are meaty, then the length of cooking will need to be extended.
SMOKIN' PORK CHOPS / PORK STEAK
Pork Chops/Pork Steaks               Smokin' Rib Rub
Sprinkle Smokin' Rib Rub on both sides of meat.  Let set several minutes or an hours.  Place pork chops/steaks on the grill and grill until done, internal temperature of 145 degrees.  Sprinkle with additional Rib Rub and serve.
You can pan fry or oven bake pork chops or Pork Steaks.  Sprinkle with Smokin' Rib Rub on both sides and cook in chosen method.

COLORADO SMOKIN' BRISKET
1 Beef Brisket (whole or flat cut).        Smokin' Brisket Rub
Trim Brisket to leave about 1/4" fat.  Brisket needs some fat to make it moist and to make it tender.  Rub generously with Smokin Brisket Rub, all over.  Let set 1-2 hours or over night.
Put into a 228 degree smoker (FAT SIDE UP).  Use heavy smoke for 4-6 hours.  After this time, continue to cook in 228 smoker without smoke for additional 7-8 hours.  Depending on the size of the brisket, adjust cooking time accordingly.  After the 4-6 smoke, at this time, you can wrap the brisket in foil if desired, but not necessary.   After wrapping the brisket in foil, you can put the foiled brisket in a baking pan and cook in a 275 degree oven until done.  Internal temperature should be 175 degrees for brisket.
COLORADO SMOKIN' OVEN BEEF BRISKET
1 Beef brisket, whole or a flat cut            Smokin' Brisket Rub
Trim the whole beef brisket, leaving at least 1/4" of fat.  Rub the Brisket generously with Brisket Rub, all over.  Wrap with foil, putting the fat side up.  Set foil (FAT SIDE UP) on a baking pan.  Place in a 275-300 degree oven for 4-5 hours, depending on the weight of the Brisket.  Internal temperature should reach 145-170 degrees.
COLORADO SMOKIN RIBEYE, NEW YORK, FILET, T-BONE OR SIRLOIN STEAK
Choice of steak                         Smokin Brisket Rub
Sprinkle Smokin Brisket Rub on both sides of the steak.  Place steak on the hot grill.  Grill on each side, depending on desired doneness.  Remove from the grill at:
Rare:  130-135     Final temperature will be 130-140
Medium Rare: 140     Final temperature will be 145
Medium:  155        Final temperature will be 160
Well Done:  165    Final temperature will be 170
If you take the meat off at the final temperature setting, your meat will be over cooked to your liking.

GRILLED SHRIMP
Brush shrimps with oil, season Smokin' Rib Rub and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.  Brush shrimp with the Peach & Honey BBQ Sauce.  Let the sauce glaze by leaving the shrimp on the grill an additional 1-2 minutes.

GRILLED SALMON
Place the salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until the salmon just starts to release its fat (opaque mayonnaise-y stuff) and/or the flesh flakes easily, 10 to 15 minutes for most 1-inch-thick fillets. Allow another 10 minutes for each extra inch of thickness. Brush salmon with Peach & Honey BBQ Sauce for a great taste.


If you would like your favorite recipes using Colorado Smokin Butts BBQ Sauces published here, submit your recipe with your name and State at [email protected] and they will be posted on this recipe page. 

Colorado Smokin Butts BBQ Sauces aren't just for grilled meat.  They are great for any meat, baked, roasted, grilled, smoked, fried.  Your imagination is the only limit.

Our Meat Rubs are available!  The Smokin' Rib Rub, Smokin' Pork Rub and Smokin' Brisket Rub.  Look below for recipes using these three rubs.  They can be used on other cuts of meat besides the ones on the label.
Our other three rubs and seasoning will available in 2017.  These include the Smokin' Steak/Prime Rib Rub, Fajita Seasoning, and Smokin' Seafood/All Meat Rub.

BBQ MANICOTTI SHELLS
Mix together:
1 can refried beans                        
1 small can green chilies                1-1 1/2 lb. raw hamburger

Stuff uncooked manicotti shells.  Put into a greased 9"x13" baking dish.
Mix and pour over manicotti shells:
2 c. Original CSBBS Sauce
1 c. water
Cover with foil and bake a 400 degree oven for 1 hour.  Remove from oven and remove the foil.
Mix together and put over cooked manicotti shells:
1 c. sour cream                           4 oz. grated mozzarella cheese
chopped onion                            4 - 6 oz. grated cheddar cheese
Spread over the baked manicotti, put back into the over until the cheese is melted, about 10 minutes.

CHILI
2 cans pinto beans                       1 can small kidney beans
1 can black beans, rinsed             1 can small navy beans
2 cans petite diced tomatoes        1 bottle Colorado Smoki' BBQ 
1 onion, diced                                    Sauce                       
Salt & Pepper                                3-4 TBSP Chili Powder, or to
Salt & Pepper                                    taste
Combine all ingredients in a crockpot.  Cook on high for 3-4 hours; or on low for 8 hours.
Serve with tortilla chips, Frito Chips, cheese or additional CSBBS BBQ Sauce.

CROCKPOT BBQ BEEF
Cook a roast in a crockpot for 10-12 hours.  Roast should be falling apart.  Drain the juice from the crockpot.  Allow the roast to cool somewhat, shred roast into stringy pieces.  Return it to the shredded beef to the crockpot.  Add your choice of Colorado Smokin Butts BBQ Sauce to beef.  Heat.  Serve on buns with CSBBS and Carolina Mustard Sauce. 

BAKED BEANS
3 cans pork and beans, drained
1/2 c. CSBBS BBQ Sauce, (original, spicy or bourbon blend)
1/4 c. CSBBS Carolina Mustard Style Sauce
1 small can chopped green chilies
1 lb. breakfast sausage (cooked and drained)
1/2 c. brown sugar
Mix all ingredients.  Put into a greased baking dish.  Bake at 350 degrees for 1 hr.

MONTEREY JACK BURGERS
1 lb. ground beef or ground turkey or ground pork
1/3 c. shredded Monterey Jack Cheese   
1 small onion, minced         
1/4 tsp. black pepper                        1 tsp. salt
1/2 c. CSBBS Gourmet Steak Sauce
4 strips bacon (optional)
In a large bowl, combine all ingredients except the bacon.  Form into 4 patties.  Cook the burgers on an outdoor grill, or an indoor ridged grill sprayed with nonstick cooking spray, or skillet.  Cook the burgers until cooked through, 6-8nminutes each side.
When you turn the burgers, add the bacon to the grill;  cook until crisp, 3-4 minutes per side.  Serve the burgers on a bun with bacon.  (Add tomato slices, Onion Slices, Lettuce)  Serve with CSBBS Original, Spicy, Bourbon Blend, and Mustard.

SLOPPY JOES
1 lb. hamburger                        1 medium onion, chopped
1/3 c. chopped celery               1/3 c. green pepper, chopped
1/3 c. catsup                             1/4 c. water
1 tsp. salt                                  1/8 tsp. cayenne pepper (opt)
1 TBSP CSBBS Gourmet Steak Sauce
Cook and stir hamburger and onion in 10" skillet until hamburger is light brown; drain.  Stir in remaining ingredients.  Cover and cook over low heat just until vegetables are tender, 10-15 minutes.

MEATBALLS
1 lb. hamburger                         1/2 c. dry bread crumbs
1/4 c. milk                                  2 TBSP finely chopped onion
1 tsp. salt                                   1 egg
3 TBSP CSBBS Gourmet Steak Sauce
Mix ingredients; shape into twenty 1 1/2" balls.  Cook over medium heat, turning occasionally, until brown, about 20 minutes.  Or cook in ungreased oblong pan (13"x9"x2") in 400 degree oven until light brown, 20-25 minutes.  Makes 4 serving










GREEN AND GOLD SALAD
1 package (10 ozs.) frozen green peas
1/2 c. shredded Cheddar cheese
2 TBSP chopped onion
1 1/2 tsp. CSBBS Carolina Mustard Style Sauce
2 TBSP mayonnaise
1/4 tsp salt
Salad Greens
Rinse frozen peas under running cold water to separate; drain.  Mix peas, cheese, onion, Carolina Mustard mayonnaise, and salt.  Serve on salad greens.

DEVILED EGGS
6 hard cooked eggs, peeled and cut lengthwise
1 tsp. salt                                   1/4 tsp. pepper
1 1/2 TBSP CSBBS Caroline Mustard Style Sauce
1 1/2 TBSP mayonnaise
Slip out yolks, mash with a fork.  Mix in salt, mustard, pepper, and mayonnaise.  Fill whites with egg yolk mixture, heaping it lightly, or pipe it into the whites.  Arrange eggs on a large serving plate.  Cover and refrigerate on longer than 24 hours.  6 servings

CHEESE SPREAD DIP
1 jar (8 oz.) pasteurized process cheese spread
2 TBSP dry white wine                
2 tsp. CSBBS Carolina Mustard Style Sauce
1/2 tsp. CSBBS Gourmet Steak Sauce
Dash of cayenne red pepper (optional)
Mix all ingredients.  Cover and refrigerate at least 1 hour.  About 1 cup dip.

DEVILED HAM SPREAD
4 1/2 ozs. deviled ham                 1/4 c. mayonnaise
2 TBSP dill or sweet pickle relish  1 TBSP minced onion
3 TBSP CSBBS Carolina Mustard Style Sauce
Dash of cayenne red pepper (optional)
Mix all together.  Spread on bread or Ritz crackers.

HONEY GLAZE FOR PORK ROAST OR HAM
Mix 1/4 c. honey, 3 TBSP CSBBS Carolina Mustard Style Sauce, and 1/4 tsp. ground cloves.  Mix together.  Remove pork roast from oven 30 minutes before it is done.  Pour drippings from pan.  Cut fat surface of pork in diamond pattern 1/4" deep. 
Spread with Honey Glaze (enough for a 5 lb. roast or ham); continue roasting 30 minutes.

HAM LOAF
1 lb. ground ham                         1/2 lb. ground lean pork
2 eggs                                          1 1/2 c. soft bread crumbs
3/4 c. milk                                     1/2 c. packed brown sugar
1/4 c. CSBBS Carolina Mustard Style Sauce
1/4 tsp. pepper
Mix ham, pork, egg, bread crumbs, milk, 1/4 c. brown sugar, 1/2 of the Carolina Mustard Style Sauce and pepper.  Spread ham mixture in ungreased loaf pan, 9"x5"x3" or 81/2"x41/2"x21/2".  Mix remaining brown sugar and mustard; spread over ham mixture.  Cook uncovered in 350 degree oven until done; about 1 1/2 hours.  8 servings.

VEAL MUSTARD
4 veal rib or loin chops, 1/2" thick (about 1 lb)
CSBBS Carolina Mustard Style Sauce
1 tsp. salt                                1/2 tsp. pepper
1/2 c. finely chopped bacon    3/4 c. half-and-half
2 TBSP capers
Brush both sides of each veal chop lightly with mustard; sprinkle tops with salt and pepper.  Place veal in ungreased square pan, 9x9x2 inches.  Sprinkle bacon over and around veal.  Cook uncovered in 350 degree oven until veal is tender, 45-60 minutes.
Remove veal to warm platter.  pour all but 1 TBSP drippings from pan, leaving bacon and mustard in pan.  Stir in half-and-half and capers.  Heat to boiling, stirring constantly, reduce heat.  Simmer uncovered, stirring frequently, until thickened, about 8 minutes.  Pour sauce over veal.  4 Servings.

PORK -N- BACON SANDWICH
1 lb. ground pork                     Cooked bacon slices (optional)
CSBBS Carolina Mustard Style Sauce
Salt and Pepper to taste
Make 4-6 patties with the ground pork. In a 10" skillet, cook until done.
On a bun, spread CSBBS Carolina Mustard Sauce.  Put patty on the bun, salt and pepper, and bacon.  Top with remaining bun.

HAM BREAKFAST CASSEROLE
10-12 eggs                                  1 c. diced ham
1/3 c. CSBBS Carolina Mustard Style Sauce
1 c. shredded cheese
2 c. chopped spinach (optional)
Diced green, yellow, red or orange peppers (one kind or mixture)
1/2 c. diced onion
1 tsp. salt,  pepper to taste
Beat eggs and 1/2 c. cheese and CSBBS Carolina Mustard Sauce, pour into a greased 9x13 inch baking dish.  Cook ham.  In a pan saute peppers, and spinach, and onion.  Add Salt and pepper.  Top eggs with ham and vegetables.  Sprinkle with cheese. 
Bake in a 350 degree oven for 20-30 minutes or until eggs are cooked. Eat hot.  This dish is excellent to cut into squares and refrigerate after cooking.  Microwave each square for a fast morning breakfast.

SCRAMBLED EGGS
6 eggs, beaten                         3 TBSP milk
1/4 c. CSBBS Carolina Mustard Style Sauce
salt and pepper
Bacon bits (optional)
Shredded cheese
Mix beaten eggs, CSBBS Mustard Sauce, milk, salt and pepper, and bacon bits.  Cook in a skillet.  Add cheese.

PUFFY CHEESE SLICES
5 slices bread
2 c. shredded Cheddar or Mozzarella Cheese
1 egg, slightly beaten
2 TBSP CSBBS Carolina Mustard Style Sauce
1/2 tsp. salt
Blend cheese, egg, mustard and salt.  Set oven to broil.  Broil bread 5" from heat until golden brown on 1 side; turn.  Spread egg mixture over untoasted sides of bread.  Broil until cheese bubbles.   5 open-faced sandwiches. 

PRETZEL SAUCE & FRENCH BREAD SAUCE
1 (3 oz) package cream cheese
1/4 c. CSBBS Carolina Mustard Style Sauce
Soften cream cheese.  Mix with Mustard Sauce.  Serve with large soft pretzels.
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SMOKIN' PORK BUTT FOR "PULLED PORK"
Pork Butt (bone in or boneless)     Smokin' Pork Rub
Foil
Rub Pork Butt with generous amount of Smokin' Pork Rub.  Let 1-2 hours or over night.  Put into a 228 degree smoker (FAT SIDE UP) with fruit woods, oak, pecan, hickory, mesquite or mixture of any of these woods.  We prefer to mix mesquite with a fruit wood. 
Smoke with heavy smoke for 4 hours.  After the 4 hours, the pork butt can be wrapped in foil.  Put back into smoker for another 7-8 hours.  Once the foil is on the pork, you can place the foil on a baking pan and finish the cooking in a 275 degree oven for the 7-8 hours.  (RESERVE THE JUICE IN THE FOIL)Internal temperature has to be 145 degree, but it is more tender and pulls better if the internal temperature is between 190-203 degrees.  Once the meat has had a chance to cool, remove ALL fat and the bone if bone-in.  Pull pork with 2 forks until all meat is shredded.  If meat is dry, pour in some of the reserved juice to desired moistness.  Sprinkle is small amounts of addition Smokin' Pork Rub, to desired taste.  Serve.  This meat freezes. 
OVEN SMOKIN' PORK BUTT FOR "PULLED PORK"
Pork Loin or Pork Butt                       Smokin' Pork Rub
Foil
Rub the Pork Loin with Smokin' Pork Rub, on all sides.  Wrap with foil and put on a baking pan.  Put into a 275 degree oven for
4-5 hours, until done to 145 or 190-203.  (RESERVE JUICES IN THE FOIL).  If using for pulled pork, pull with forks, add some reserved juice and sprinkle with more Smokin' Pork Rub to taste.
If using for sliced pork loin, slice in 1" slices. Put into a dish, pour over small amount of reserved juice to make it more moist.  Add additional Smokin' Pork Rub, if desired.
COLORADO PORK ROAST
Pork Roast                            Smokin' Pork Rub
Rub Roast with Smokin' Pork rub, all sides.  Place in a 228 degree smoker, (FAT SIDE UP) with heavy smoke for 4 hours.  After 4 hours, continue to cook without smoke at 228 for several hours, depending on the size of the roast.  Internal temperature should be between 145 and 190 degrees, depending on tenderness.
FOR OVEN:
Rub Roast with Smokin Pork Rub, all sides.  Wrap in foil and place in a baking dish.  Cook at 275 degrees until internal temperature is between 145 and 190 degrees.  Reserve Juice for au jus sauce.  Pour juice into small soup cups and set at each place setting, for roast dipping.
COLORADO SMOKIN CHICKEN OR TURKEY
1 Chicken or Turkey      Smokn' Pork Rub or Brisket Rub
Pecan or fruit wood for smoke
Split Chicken or Turkey in half, using a pair of kitchen shears. This method cooks the meat more evenly. Lightly oil the outside of the chicken or turkey.  Rub with Smokin' Pork or Brisket Rub.  Place in a 250 degree smoker, SKIN side up.  Use the pecan or fruit wood for the smoke.  For a 4-5 lb. chicken cook for 1 1/2 to 2 hours or until the breast has the internal temperature of 165 degrees and the thigh has internal temperature of 170 degrees.  For a turkey adjust cooking time accordingly.
STUFFED JALAPENO, GLAZED WITH PEACH & HONEY BBQ
Cut a jalapeno in half, remove seeds, fill with cream cheese, wrap in bacon, and cook approximately at 425 degrees.  When done and still hot brush on Peach & Honey BBQ sauce..............mmmmmmmmmmmmmmmmmm!!! ~ contributed by Lynette Bartels, California.