Well, sure -- when it's Outta The Park BBQ Sauce! Just combine equal parts OTP and your favorite extra virgin olive oil. Add of citrus (lemon or lime) juice and whisk to combine. Then serve as a dipping sauce alongside a cubed portabello mushroom. Garnish with some chopped parsley and you've got a terrific appetizer -- Enjoy!
Mama D's Chili
1 Bottle OUTTA THE PARK BBQ SAUCE
2 28 oz cans Pastene "Kitchen Ready" tomatoes
1 6 oz can tomato paste
1 16 oz can baked beans
1 Chipotle chile, pureed w little Tomato puree in food processor
1 Bottle Beer
2 large white onions, chopped
2 green bell peppers, chopped
2 1/2 lbs ground sirloin
1 lb spicy italian sausage, casing removed
½ bunch fresh cilantro, chopped
¼ c lime juice
1 tbsp cumin
3 tbsp chili powder
½ tbsp coriander
1 tbsp brown sugar
1 tsp allspice
1 tsp dry mustard
2 tsp cayenne pepper
2 tbsp salt
1 tsp black pepper
¼ c olive oil
1 "family pack" bone-in pork chops (about 2-2.5 lbs.)
6 ozs Outta The Park BBQ Sauce, plus extra
Place chops in large zip lock bag and fill with 1/2 bottle OTP. Let marinate for as long as desired (at least 1-2 hrs).
Pre-heat grill to 350. Depending on thickness of chops, cook 5-7 minutes per side. Look for carmelized edges and nice grill marks on the meat - total cooking time, 10-15 minutes.
1 lb medium shrimp, deveined, tails on
1 tbsp olive oil
1 tbsp dry rub (see recipe below)*
1/2 cup Outta the Park BBQ Sauce, plus extra
After deveining the shrimp, wash and pat dry. Place in a bowl and sprinkle with the olive oil. Coat with the dry rub mixture. Pour the BBQ sauce in a second bowl and add shrimp. Marinate shrimp in sauce for 1-3 hours.
It's not really even a recipe but baking a slew of chicken wings at 350 for an hour and a half, and then tossing liberally in a huge bowl with a full bottle of Outta the Park Sauce is a super simple way to keep the whole clan happy.
To add a little more heat, apply a dry rub mixture of salt, pepper, garlic powder, oregano and paprika to the wings before baking.
We usually serve with a garden salad and/or boil corn on the cob.
Blanch’s BBQ Salmon:
2 healthy de-boned Alaskan Salmon Filets
1/2 Tsp. Virgin Olive Oil
1 Tsp. Balsamic Vinegar
1 Bottle OTP BBQ Sauce
Marinate Salmon in a generous lather of Outta The Park BBQ Sauce. Calmly add the Oil & Vinegar. Squeeze juice of one lemon into the mix. Add Salt and Pepper to taste.
Mix Outta The Park BBQ Sauce and finely diced red onion into your ground beef before cooking. Use approximately 1-1/2 teaspoons of sauce per patty and add onions and salt & pepper to taste. Make your patties and grill to desired doneness. Serve on a toasted whole grain bun with a slice of tomato and Outta The Park sauce used instead of ketchup.
Serving suggestion: Goes great with a side of Tomato, Peppers & Basil Salad!
Tomato, Peppers & Basil Salad:
One 6-8 lb Boston Butt pork roast (or pork shoulder)
1-2 tbsps. Easy Dry Rub (see rub recipe below)
1-2 cups apple cider vinegar
Outta The Park BBQ Sauce (to taste)
(Amounts are for a 12" pizza crust; adjust for a larger pizza.)
Here's what you need:
- One 12" prepared pizza crust (or make your own pizza dough)
- Olive oil
- 1/3 cup Outta The Park BBQ Sauce
- ¼ lb. cooked chicken, sliced, shredded or cubed
- ¾ cup pizza cheese
- ¼ medium size red onion, thinly sliced