By Sharron, Tasting Specialist at
Central Market San Antonio/Central Market Broadway
1 pork tenderloin
Salt, pepper, olive oil
350 F oven
Bentley’s Batch 5 BBQ sauce, any flavor
Place pork tenderloin on roasting pan. Sprinkle with salt, pepper and olive oil. Bake for about 30 minutes, then cover with Bentley’s Batch 5 BBQ sauce. Bake another 10 – 15 minutes.
By Sharron, Tasting Specialist at
Central Market San Antonio/Central Market Broadway
(Serves 6 to 8)
3 lbs red potatoes, halved
1/2 lb bacon, cooked
½ cup Bentley’s Batch 5 BBQ sauce, any flavor
Salt & Pepper
Cut potatoes in half. Put in roasting pan. Sprinkle with salt and pepper to taste.
Drizzle with Olive Oil.
Bake at 350 degrees for 30 minutes. Pour the BBQ sauce over the potatoes and cook another 15 minutes until soft.
Remove from oven. Pour into bowl and add more BBQ sauce as desired. Sprinkle bacon crumbles over potatoes and enjoy!
By Jordan, Tasting Specialist at
Central Market San Antonio/Central Market Broadway
1 lb potatoes cut in 1 ½ inch pieces
½ head of cauliflower
1 c Bentley’s Batch 5 Reserve BBQ sauce
¼ – ½ c mayo
½ c parsley, chopped
½ c green onions, chopped
½ c Monterey Jack cheese
Olive oil
Salt & pepper
12 oz pkg bacon, cooked, chopped and set aside
400 F oven
On 2 sheet pans, roast the potatoes and cauliflower with olive oil and salt & pepper until tender or charred. In a large bowl, whisk together mayo & Bentley’s Batch 5 until evenly combined. Pour the mixture onto the vegetable & mix. Add in the onions, bacon, cheese; fold together until combined. Refrigerate for 30 min to an hour & serve topped with chopped parsley.
Ingredients
1/2 LB uncooked peeled and deveined large shrimp
1/4 cup Bentley’s Batch 5 Reserve or Hot Barbecue Sauce for marinade.
Additional Bentley’s Batch 5 for basting and serving.
Put the shrimp in to a bowel and pour the ¼ cup of Bentley’s Batch 5 over it and mix the shrimp so they are completely covered. Let the shrimp marinate for 30 minutes while you prepare side dishes and your grill.
Prepare your grill at medium heat.
Place the shrimp on metal or bamboo skewers. If you use bamboo skewers make sure you let them soak for 30 minutes in water so they don’t burn on the grill.
Place the skewers on the grill and let it cook for 3 or 4 minutes on one side.
Baste the shrimp then turn them over and baste the other side and let it cook for 3 or 4 minutes and then remove from the grill. Do not use the marinade for basting.
Serve the grilled shrimp with a side bowel of Bentley’s Batch 5 Barbecue Sauce for dipping.
Note: Be careful not to overcook the shrimp. They will be done when each sides turns pink.
By Talya Tate Boerner
From her blog Grace Grits & Gardening
https://www.facebook.com/GraceGritsGardening
1.25 lb ground turkey
1 cup yellow onion diced
3 gloves garlic
2 T butter
3/4 cup Bentley’s Reserve
1/2 cup Italian bread crumbs
Salt and pepper
1 egg
By Elizabeth Swan Jones
6 jalapenos
1 pre-made pizza dough
8 oz cream cheese
½ cup Bentley’s Batch 5 BBQ sauce (I used sweet)
½ onion, chopped
Black Pepper
Habanero powder
Cheddar cheese
1/2 cup Bentley’s Batch 5 Barbecue Sauce any flavor
2 lbs. ground meat
¼ cup chopped or minced onions.
6 slices of cheese.
Heat your grill to high so the burgers will sear.
Mix the ground beef, onions and Bentley’s Batch 5 Barbecue Sauce together.
Make six 1/3 lb. patties.
Put the hamburger patties on your grill and sear. Turn the patties to get good grill marks and then turn them over and sear the other side. Cook until almost to your liking before adding the cheese. Once the cheese has melted take the burgers off. Let the burgers rest for a few minutes while you prepare the bun.
Add the condiments of your choice on your bun; place the burger on one side of the bun. Pour additional Bentley’s Batch 5 over the burger and place the other have of the bun on your burger.
Pour Bentley’s Batch 5 over any vegetables or fries.
By Gale Sorsby Green
1 Lb. ground venison
1 egg
Salt & pepper
1/3 cup diced bell peppers
Mix the venison, egg, bread crumbs and bell pepper together.
Add salt and pepper to taste.
Shape the venison mixture into balls.
Brown the venison balls in a skillet and pour off the excess grease.
Place the browned venison balls in an oven dish and pour ¾ cup of any Bentley’s Batch 5 Barbecue Sauce flavor over the meatballs.
Bake the meatballs at 350 for 40 minutes, stirring after 20 minutes.
Add extra Bentley’s Batch 5 as need before serving.
By Elizabeth Swan Jones
1. 1 lb. ground turkey
2. 1 cup of Bentley’s Batch 5 BBQ sauce (I used Hot)
3. ½ onion, chopped
4. 1 yellow bell pepper, chopped
5. 1 ears worth of corn
6. 1 jalapeno, chopped
7. Onion buns
8. Eggs
1. Cook turkey, onion, bell pepper, corn, and jalapeno in a large skillet.
2. Add BBQ sauce, and stir.
3. In a separate skillet, fry eggs.
4. Serve the turkey and vegetable mixture on toasted buns and top with a fried egg.
