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4 Ways with BBQ Sauce

4 Ways with BBQ Sauce
We all know BBQ sauce is ideal for summer grilling, but there are other ways to use this beloved sweet and tangy condiment. From tasty tacos to mouthwatering meatballs, Moore’s Honey BBQ Wing Sauce is a quick and delicious way to perk up your meals all year long. 
 
This fan-favorite, medium heat sauce is made with real honey and molasses. We like to call it our “sweet heat sauce” and believe it adds the perfect balance of a spicy kick and a sweet stickiness to these four dishes. How do you use Moore’ Honey BBQ Wing Sauce? Share your recipes with us by tagging Moore’s Marinades in your social media posts! Happy cooking!
 
Ingredients: 
1.5-2 lbs. Chuck roast  
1 TB Olive oil 
1 tsp. Salt 
1 tsp. Black pepper 
1 tsp. Garlic powder 
1/2 tsp. Onion powder 
Honey-BBQ-Chipotle-Tacos-Facebook.jpg
1/2 tsp. Cumin 
1/2 tsp. Paprika 
1/4 tsp. Ground cayenne pepper 
1/2 c. Beef broth
1/2 c. Cooked bacon, chopped 
2 c. Moore’s Honey BBQ Wing Sauce 
1 TB Chipotle sauce 
Shredded cheddar cheese – for garnish
Chopped cilantro – for garnish
 
Easy Coleslaw
2 c. Shredded cabbage 
1/4 c. Red onion 
1/2 tsp. Salt 
1/2 tsp. Black pepper 
1/4 tsp. Dill seed 
1 tsp. Apple cider vinegar 
1/4 c. Mayonnaise 
 
Instructions: 
  1. Divide the olive oil and spices to rub them evenly into your chuck roast on both sides.
  2. Place the chuck roast in a slow cooker, and pour the beef broth over it.
  3. Cook the roast on high for 6 hours, or until the meat has become tender enough to shred apart. Use a pair of forks tear the chuck roast into shredded pieces.
  4. Stir in the chopped bacon, Moore’s Honey BBQ Wing Sauce, and chipotle sauce into the slow cooker.
  5. Cook the shredded beef for 1-2 more hours on low heat before serving.
  6. For the slaw, combine all of the ingredients in a bowl. Wrap the bowl in plastic wrap, and let it chill in the fridge for at least one hour.
  7. Spoon your Honey BBQ Chipotle Beef into corn tortillas. Top it with slaw, cheddar cheese, and a pinch of cilantro!
 
Ingredients: 
1 Russet potato
1/4 cup Moore's Honey BBQ Sauce
1 Rotisserie chicken, shredded
1/4 cup Cheddar cheese, finely shredded
1 green onion, chopped
1 tbsp. sour cream
olive oil and salt and pepper to taste
 
Instructions: 
  1. Wash potato.
  2. Rub potato with olive oil and sprinkle with salt and pepper for flavor.
  3. Prick the potato with a fork about 15 times all around.
  4. Place potato in microwave for about 5 minutes.
  5. Turn the potato on other side and cook for an additional 3-7 minutes depending on size of potato, and microwave until you can easily stick a fork through the center.
  6. Coat shredded chicken in Moore's Honey BBQ Sauce.
  7. Cut potato open and place coated chicken on top.
  8. Add cheddar cheese and sour cream, and top with green onions.
 
Ingredients: 
2 medium onions, halved and sliced thin
2 tablespoons butter
4 (8 inch) flour tortillas
3 tablespoons Moore's Honey BBQ sauce
4 slices crispy bacon, coarsely chopped
2/3 cups shredded mozzarella
2/3 cup shredded Provolone
 
Instructions: 
  1. Melt the butter in a large frying pan over medium-low heat.
  2. Add the onions, and let them cook, stirring rarely, until they are deep golden brown and caramelized, about 45 minutes.
  3. Preheat oven to 400 degrees
  4. Using preheated pizza stone place two stacked tortillas in the oven for 2 minutes. Flip and cook for another two minutes. Spread 1 1/2 tablespoons BBQ sauce over stacked tortillas. Top with 1/3 cup of mozzarella, 1/2 of the caramelized onions, 1/2 of the bacon, 1/3 cup Provolone. Bake for 8-9 minutes or until lightly browned. Repeat with second set of tortillas.
Ingredients: 
1 lb. ground turkey or beef
1 egg
11 saltine crackers, crushed
4 tbsp. dried minced onion
1/4 cup milk
1/2 tbsp. brown sugar
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp ground black pepper
3/4 cup Moore’s Honey BBQ sauce (plus more for drizzling at the end)
 
Instructions: 
  1. In a large bowl, add the egg and gently whisk.
  2. Add in the meat, saltines, onion, milk, brown sugar, onion powder, chili powder, salt, smoked paprika, ground cumin, and black pepper.
  3. Using your hands or a wooden spoon, combine until everything is mixed together.
  4. Roll meat mixture into desired meatball size and place on a foil lined cookie sheet.
  5. Continue until all meat is used up.
  6. Bake in preheated oven, 450, for about 8-10 minutes.
  7. Remove from oven and scoop meatballs off cookie sheet and into the bottom of your slow cooker.
  8. Pour the 3/4 cup sauce evenly over the meatballs and place lid on slow cooker.
  9. Allow to cook on low for about 2 hours.
  10. Remove meatballs from slow cooker and place in serving bowl. Drizzle additional sauce on top if desired!