Your Subtitle text
BILLY'S BBQ RECIPES
Recipe of the month
BBQ Chicken tender salad
Easy baked spare ribs
Allison's bbq chicken pizza
Grandma Gomer's leftover roast sandwich
Dan's bacon jalapeno cheder burger
Chris and Brenna's chicken wings
Allison chicken ranch sandwich
Allison's bbq chicken pizza
Grandma Gomer's leftover roast sandwich
Dan's bacon jalapeno cheder burger
Chris and Brenna's chicken wings
Allison chicken ranch sandwich
Featured BBQ Recipe
Billy's Best BBQ Ribs
2 slabs of ribs (approx. 5 pounds)
Bill’s Favorite Rub – see below
Billy Gomer’s BBQ sauce
wood chips
Billy Gomer’s BBQ sauce
wood chips
PREPARATION:
Remove the thin membrane from the backside of the ribs by grasping at the corner and pulling it completely off the rack.
Sprinkle rub over both sides of the ribs and rub into the meat. Cover with plastic wrap and allow to sit in the refrigerator at least one hour or overnight. Ribs can be cooked immediately, but letting them sit for a few hours allows the rub to infuse into the ribs. Soak the wood chips in water for 30 minutes. Start the gas grill – use one burner on one side of the grill. Optionally, a charcoal grill can be used – just make sure all the coals are on one side of the grill and the ribs are not directly over the heat. Grill temperature should be about 225oF. Place the soaked wood chips in a smoking container or wrap in heavy-duty aluminum foil and poke holes in the foil to allow smoke to escape.
GRILLING:
Place the ribs on the grill on the side away from the burner – they should not be over direct heat. Place the wood chips directly on the lit burner or coals. Cook the ribs for approximately 4 hours, turning every 30 minutes. If ribs are small (such as Baby Back Ribs) cooking time should be reduced (approx. 2 hours) so they don’t overcook or dry out. Remove ribs from the grill – liberally coat both sides with any of Billy Gomer’s BBQ sauce, and tightly wrap the ribs in heavy-duty aluminum foil. Return the ribs to the grill for 1 hour. Remove the ribs from the grill, gently separate, and serve with additional sauce and your favorite side dishes. ENJOY!
Bill’s BBQ Rub
2/3 c light brown sugar (packed) 2 T black pepper
2/3 c sugar
2 T chili powder
½ c paprika
2 t mustard powder
¼ c seasoned salt
1 t poultry seasoning
¼ c kosher salt
1 t ground ginger
¼ c onion salt
½ t ground allspice
¼ c celery salt
½ t cayenne pepper
Whisk all ingredients together in a bowl. This rub can be stored for several months in an airtight container.
Remove the thin membrane from the backside of the ribs by grasping at the corner and pulling it completely off the rack.
Sprinkle rub over both sides of the ribs and rub into the meat. Cover with plastic wrap and allow to sit in the refrigerator at least one hour or overnight. Ribs can be cooked immediately, but letting them sit for a few hours allows the rub to infuse into the ribs. Soak the wood chips in water for 30 minutes. Start the gas grill – use one burner on one side of the grill. Optionally, a charcoal grill can be used – just make sure all the coals are on one side of the grill and the ribs are not directly over the heat. Grill temperature should be about 225oF. Place the soaked wood chips in a smoking container or wrap in heavy-duty aluminum foil and poke holes in the foil to allow smoke to escape.
GRILLING:
Place the ribs on the grill on the side away from the burner – they should not be over direct heat. Place the wood chips directly on the lit burner or coals. Cook the ribs for approximately 4 hours, turning every 30 minutes. If ribs are small (such as Baby Back Ribs) cooking time should be reduced (approx. 2 hours) so they don’t overcook or dry out. Remove ribs from the grill – liberally coat both sides with any of Billy Gomer’s BBQ sauce, and tightly wrap the ribs in heavy-duty aluminum foil. Return the ribs to the grill for 1 hour. Remove the ribs from the grill, gently separate, and serve with additional sauce and your favorite side dishes. ENJOY!
Bill’s BBQ Rub
2/3 c light brown sugar (packed) 2 T black pepper
2/3 c sugar
2 T chili powder
½ c paprika
2 t mustard powder
¼ c seasoned salt
1 t poultry seasoning
¼ c kosher salt
1 t ground ginger
¼ c onion salt
½ t ground allspice
¼ c celery salt
½ t cayenne pepper
Whisk all ingredients together in a bowl. This rub can be stored for several months in an airtight container.
Allison's BBQ Chicken Pizza
This
recipe may look complicated, however, it just takes a few different
steps to make. The actual cooking of the recipe is very easy! The
southwest flavors of the vegetables mix nicely with the tangy BBQ
flavor of Billy Gomer's sauce. This is a good recipe to use on a
weekend after the kid's soccer game. Chop the veggies before you leave
the house, throw the chicken in the crock pot while you're gone, and
when you arrive back home, your meal is half way done. This pizza is
hearty, delicious, and different. You and the kids will love it.
Serves 4-5
DOUGH:
Either make your own, or use 2 packages of a store bought brand
BBQ CHICKEN:
In a crock-pot, put 2-3 frozen breasts into a crock-pot. Pour ½-1
bottle of Billy Gomer’s BBQ Sauce, your choice of flavor. Add ½ cup
water to the pot, and simmer on low for no more than 4 hours.
Once finished cooking, remove chicken breasts and put onto a plate to
cool. After resting, shred chicken with fingers or a fork. Set aside
for later assembly.
PIZZA:
2 Tbs oil for sauté
1 medium yellow onion sliced
6-7 large mushrooms
2 cloves garlic
salt and freshly ground black pepper
½ package frozen corn
15-20 sliced pickled jalapenos
1 c Billy Gomer’s Sweet N’ Tangy BBQ Sauce
1-2 c shredded BBQ chicken (recipe follows)
8 oz shredded mozzarella cheese
4 Tbs freshly grated parmesan cheese
DIPPING SAUCE:
¾ c mayonnaise
½ c buttermilk
1 Tbs paprika
1 Tbs sugar
1 ½ Tbs dried onion
2 Tbs Billy Gomer’s Sweet N’ Tangy BBQ Sauce
dash of dried dill
1 Tbs snipped fresh chives
1 clove garlic
Place all ingredients into a bowl, mix together and chill for at least an hour.
ASSEMBLY OF PIZZA:
Preheat oven to 400 degrees F.
Make
dough according to package directions and allow it to rise. Meanwhile,
slice onion, and mushrooms. Sauté onions until nearly caramelized, add
salt and pepper to taste. Remove from pan and put into a glass bowl.
Add more oil if necessary and add mushrooms, add salt and pepper to
taste. Sauté until done, remove and put into glass bowl. Add frozen
corn and cook until tender. Remove from pan and add to bowl. Set bowl
aside.
Roll out dough and place on a pizza pan or floured baking
sheet. Spread the BBQ sauce all over the crust, so that it covers the
dough thoroughly.
Place cooked chicken on pizza then add
sautéed vegetables. Drop pickled jalapenos over veggies and meat.
Sprinkle with the cheese. Bake the pizza for 12 minutes. Remove and
grate or shave parmesan cheese over pizza. Serve immediately.
BBQ Chicken Tender Salad
This
recipe is a great way to use Billy Gomer's Sweet 'N Tangy BBQ Sauce.
The chicken has a savory flavor that is accentuated by the sweet citrus
taste from the orange, the tang from the lemon, with a cool crisp
finish from the avocado and onion. If you are looking for a hearty and
refreshing summer barbecue recipe, this one is for you.
1 1/4 c Billy Gomer's Sweet N' Tangy BBQ Sauce
1 Tbs lemon juice
1 tsp garlic powder
Canola oil
2 lbs chicken tenders
ground pepper
1 cup all-purpose flour
2 eggs
splash of milk
1 c plain bread crumbs
1 c pecans, finely chopped
1 orange zested
1/4 cup maple syrup
1 orange juiced
1/4 c olive oil
3 green onions, chopped
3 hearts of romaine lettuce
1/2 red onion, sliced
1/2 cucumber, peeled and sliced
1 avocado, sliced
MARINADE:
Combine 1 cup BBQ sauce, lemon juice, and garlic powder in a large zip lock baggy. Add chicken and allow to marinate for at least 20 minutes.
CHICKEN:
Get out three bowls. Put flour in the first bowl and pepper to taste. Add the eggs (beaten) and milk to the second bowl. Combine bread crumbs, pecans, and orange zest in the third bowl. Coat chicken in flour mixture, then dip tenders into egg mixture, and then roll them in pecan mixture. Fill a frying pan with canola oil until it is 1 1/2 inches deep. Heat oil over medium/high heat. Fry chicken until golden brown (about 6-7 minutes).
DRESSING:
Add maple syrup, the remaining BBQ sauce, orange juice, and green onions into a bowl. Slowly whisk in oil.
SALAD:
Fill a large salad bowl with romaine lettuce. Layer chicken, red onion, cucumbers, and avocado on the top of the lettuce. Put salad on plate and drizzle dressing on top.
Serves 4-5
DOUGH:
Either make your own, or use 2 packages of a store bought brand
BBQ CHICKEN:
In a crock-pot, put 2-3 frozen breasts into a crock-pot. Pour ½-1 bottle of Billy Gomer’s BBQ Sauce, your choice of flavor. Add ½ cup water to the pot, and simmer on low for no more than 4 hours.
Once finished cooking, remove chicken breasts and put onto a plate to cool. After resting, shred chicken with fingers or a fork. Set aside for later assembly.
PIZZA:
2 Tbs oil for sauté
1 medium yellow onion sliced
6-7 large mushrooms
2 cloves garlic
salt and freshly ground black pepper
½ package frozen corn
15-20 sliced pickled jalapenos
1 c Billy Gomer’s Sweet N’ Tangy BBQ Sauce
1-2 c shredded BBQ chicken (recipe follows)
8 oz shredded mozzarella cheese
4 Tbs freshly grated parmesan cheese
DIPPING SAUCE:
¾ c mayonnaise
½ c buttermilk
1 Tbs paprika
1 Tbs sugar
1 ½ Tbs dried onion
2 Tbs Billy Gomer’s Sweet N’ Tangy BBQ Sauce
dash of dried dill
1 Tbs snipped fresh chives
1 clove garlic
Place all ingredients into a bowl, mix together and chill for at least an hour.
ASSEMBLY OF PIZZA:
Preheat oven to 400 degrees F.
Make dough according to package directions and allow it to rise. Meanwhile, slice onion, and mushrooms. Sauté onions until nearly caramelized, add salt and pepper to taste. Remove from pan and put into a glass bowl. Add more oil if necessary and add mushrooms, add salt and pepper to taste. Sauté until done, remove and put into glass bowl. Add frozen corn and cook until tender. Remove from pan and add to bowl. Set bowl aside.
Roll out dough and place on a pizza pan or floured baking sheet. Spread the BBQ sauce all over the crust, so that it covers the dough thoroughly.
Place cooked chicken on pizza then add sautéed vegetables. Drop pickled jalapenos over veggies and meat. Sprinkle with the cheese. Bake the pizza for 12 minutes. Remove and grate or shave parmesan cheese over pizza. Serve immediately.
BBQ Chicken Tender Salad
This recipe is a great way to use Billy Gomer's Sweet 'N Tangy BBQ Sauce. The chicken has a savory flavor that is accentuated by the sweet citrus taste from the orange, the tang from the lemon, with a cool crisp finish from the avocado and onion. If you are looking for a hearty and refreshing summer barbecue recipe, this one is for you.1 1/4 c Billy Gomer's Sweet N' Tangy BBQ Sauce
1 Tbs lemon juice
1 tsp garlic powder
Canola oil
2 lbs chicken tenders
ground pepper
1 cup all-purpose flour
2 eggs
splash of milk
1 c plain bread crumbs
1 c pecans, finely chopped
1 orange zested
1/4 cup maple syrup
1 orange juiced
1/4 c olive oil
3 green onions, chopped
3 hearts of romaine lettuce
1/2 red onion, sliced
1/2 cucumber, peeled and sliced
1 avocado, sliced
MARINADE:
Combine 1 cup BBQ sauce, lemon juice, and garlic powder in a large zip lock baggy. Add chicken and allow to marinate for at least 20 minutes.
CHICKEN:
Get out three bowls. Put flour in the first bowl and pepper to taste. Add the eggs (beaten) and milk to the second bowl. Combine bread crumbs, pecans, and orange zest in the third bowl. Coat chicken in flour mixture, then dip tenders into egg mixture, and then roll them in pecan mixture. Fill a frying pan with canola oil until it is 1 1/2 inches deep. Heat oil over medium/high heat. Fry chicken until golden brown (about 6-7 minutes).
DRESSING:
Add maple syrup, the remaining BBQ sauce, orange juice, and green onions into a bowl. Slowly whisk in oil.
SALAD:
Fill a large salad bowl with romaine lettuce. Layer chicken, red onion, cucumbers, and avocado on the top of the lettuce. Put salad on plate and drizzle dressing on top.
1 Tbs lemon juice
1 tsp garlic powder
Canola oil
2 lbs chicken tenders
ground pepper
1 cup all-purpose flour
2 eggs
splash of milk
1 c plain bread crumbs
1 c pecans, finely chopped
1 orange zested
1/4 cup maple syrup
1 orange juiced
1/4 c olive oil
3 green onions, chopped
3 hearts of romaine lettuce
1/2 red onion, sliced
1/2 cucumber, peeled and sliced
1 avocado, sliced
MARINADE:
Combine 1 cup BBQ sauce, lemon juice, and garlic powder in a large zip lock baggy. Add chicken and allow to marinate for at least 20 minutes.
CHICKEN:
Get out three bowls. Put flour in the first bowl and pepper to taste. Add the eggs (beaten) and milk to the second bowl. Combine bread crumbs, pecans, and orange zest in the third bowl. Coat chicken in flour mixture, then dip tenders into egg mixture, and then roll them in pecan mixture. Fill a frying pan with canola oil until it is 1 1/2 inches deep. Heat oil over medium/high heat. Fry chicken until golden brown (about 6-7 minutes).
DRESSING:
Add maple syrup, the remaining BBQ sauce, orange juice, and green onions into a bowl. Slowly whisk in oil.
SALAD:
Fill a large salad bowl with romaine lettuce. Layer chicken, red onion, cucumbers, and avocado on the top of the lettuce. Put salad on plate and drizzle dressing on top.
Easy Baked Spare or Baby back Ribs
Billy Gomer's Spicy Jalapeno BBQ Sauce adds just the right amount of kick to many types of meat, especially spare or baby back ribs. If you are looking for an easy barbecue recipe to make fall off the bone ribs, you found it! 
3 lbs spare ribs or baby back ribs
3/4 c brown sugar
1/4 c paprika
10 turns of ground pepper
1/2 c real orange juice
3/4 Billy Gomer's Spicy Jalapeno BBQ Sauce.
PREPARATION:
Preheat oven to 250 degrees.
In a bowl, combine orange juice and BBQ sauce. Set aside.
Combine dry rub ingredients in another bowl. Mix well.
Put ribs on oven proof platter or cookie sheet. Use a BBQ mop to baste the ribs on both sides. Then use your hands to massage the dry rub into the meat. Massage mixture onto both front and back sides of ribs.
BAKING:
Cover with tinfoil and put ribs into the oven. Bake for 1 hour and 15 minutes. Then baste once more with the orange juice and BBQ sauce mixture. Cook for another 2 and 1/2 hours uncovered.
Once done remove from oven and rest ribs covered with tin foil for 10-15 minutes.
Serve with a side of artichokes, mashed potatoes, and Billy Gomer's BBQ Sauce.
Grandma Gomer's Leftover Roast Sandwich
This recipe is so good that you have to eat it twice!
6 potatoes6-8 carrots
1 onion
3-4 lb chuck roast
3 cups water
Salt, pepper and season salt to taste
Billy Gomer’s BBQ Sauce
hamburger buns
DAY ONE:
Combine all ingredients into a crock-pot and let it cook all day on low heat. Be sure to check water levels throughout the day to make sure it does not dry out. Serve roast with vegetables and potatoes.
DAY TWO:
Pull apart any leftover roast and put in a saucepan. Add any flavor Billy Gomer’s BBQ Sauce to the saucepan and heat over medium heat for about 15 min. or until hot. Put the roast on a bun and eat the leftover veggies on the side.
Dan's Bacon Cheddar Jalapeno Burger
2 lb ground beef2/3 c oatmeal
1 T garlic powder
1 T paprika
pepper to taste
½ c chopped pickled jalapeno
1 c. sliced pickled jalapeno
¾ c bacon bits
4 pieces cheddar cheese
PREPARATION:
Combine beef, oatmeal, garlic powder, paprika, pepper, and chopped jalapeno in a mixing bowl. Mix together using you hands. Form into 4-6 equal sized patties.
GRILLING:
Put on grill and cook until you have reached desired doneness. When they are about 3 min. from being finished put the sliced jalapeno and bacon bits on top of the burger and cover with cheddar cheese.
ASSEMBLY:
Let sit for 2 min. or until the cheese has melted. Top with sour cream and Billy Gomer’s Spicy Jalapeno BBQ Sauce. Serve with mac n’ cheese and chips.
Chris and Brenna's Chicken Wings
1- 5 lb bag of chicken wingsCanola oil
Billy Gomer’s BBQ Sauce
deep fryer
Tupperware with lid
PREPARATION:
Heat oil in a deep fryer to 375 degrees.
COOKING:
Put a few wings into oil (do not put too many in at one time to avoid overflowing) and cook for 12-15 min. The longer they cook the crispier they will be. Put cooked wings into a Tupperware with any of Billy Gomer’s BBQ Sauce, seal lid tight and shake until coated. Try it with all three types and serve with ranch or blue cheese.
Allison's Chicken and Ranch Sandwich
1 lb chicken thighs
1 lime juiced4 T brown sugar
½ t garlic powder
½ c Billy Gomer’s Sweet N’ Tangy BBQ Sauce
3 large potatoes
4 T olive oil
salt
diamond yeast rolls from King Soopers
ranch dressing
PREPARATION and MARINADE:
Put chicken thighs, lime juice, brown sugar, garlic powder, and BBQ sauce into a large ziploc bag. Coat the chicken and let sit for at least 30 minutes. While the chicken is marinating start making the potato wedges by preheating oven to 500 degrees.
POTATOES:
Peel the potatoes and cut them into thick french fries about ½ inch in width. Place them into a steamer and steam them for 12 minutes until potatoes are partially cooked (when you can slightly insert a fork). Put the potatoes into a bowl and coat with olive oil then put them onto a cookie sheet. Bake in the oven at 500 degrees for 17-20 min. The longer they cook the more crunchy the will turn out. When the potatoes are done coat them with salt.
GRILLING:
While the potatoes are cooking, put the chicken thighs on the grill. They will need to cook for 5-7 min on each side over med-low heat.
SANDWICH:
Cut the roll in half and put the chicken on the bottom half. Top with the potato wedges, any of Billy Gomer’s BBQ Sauces, and ranch dressing. Serve with the extra potato wedges or chips, and a salad.
