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.