| Category Archives: Recipes

Bentley’s Batch 5 Apple BBQ Chicken Pizza

Posted on August 13, 2014 by admin Posted in Poultry, Recipes .

By Elizabeth Swan Green

1 pre-made pizza dough

½ cup Bently’s Batch 5 BBQ sauce (I used Reserve), plus more

1 lb. chicken, cooked through and chopped

1 apple, sliced

1 jalapeno, sliced

1 ears worth of corn

½ red onion, sliced and halved

½ cup shredded pepper jack cheese

½ cup shredded cheddar cheese

1. Preheat oven to 425 degrees.
2. Spread ½ cup of BBQ sauce on the flattened dough.
3. Spread the pizza dough with the chicken, apple, jalapeno, corn, and onion
4. Top with the cheese, and sprinkle with ample more BBQ sauce

Bentley’s Batch 5 Beef BBQ Sloppy Joes

Posted on August 13, 2014 by admin Posted in Beef, Recipes .

By Elizabeth Swan Green

1. 1 lb. ground beef

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 beef, 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 beef and vegetable mixture on toasted buns and top with a fried egg.

H. Bentley’s Smoked Chicken

Posted on July 2, 2014 by admin Posted in Poultry, Recipes .

Heat your Smoker to between 200 and 225. Use hardwood charcoal and set the smoker for indirect heat.

Using your hand, slowly go between the meat of the chicken and the skin and separate the two. Be careful and don’t tear skin.

Pour a marinade or Italian dressing under the skin on the meat of the chicken and rub it into the meat, making sure you thoroughly coat all the chicken meat.

Then rub your favorite chicken spices onto the chicken meat under the skin.

Coat the outside of the skin with the marinade/Italian dressing.

Sprinkle your spices over the chicken skin and rub them in.

Add your favorite smoking wood to your smoker. I prefer a combination of hickory and pecan.

Put the chicken on the smoker to cook with indirect heat.

Insert a meat thermometer close to the bone making sure it doesn’t touch the bone.

After one hour, Spray your chicken every 30 minutes with olive oil to help the outside stay moist.

Cook your chicken until it reaches an internal temp of 165.

Before you take the chicken off your smoker, check to see if it’s done by pulling the leg and wing. If they easily separate from the body, your chicken is ready to pull off the smoker.

Let the chicken rest for 20 minutes before you cut it for serving.

Add your favorite Bentley’s Batch 5 Barbecue Sauce to your chicken slices just before serving.

Bentley’s Batch 5 Beef Short Ribs

Posted on June 23, 2014 by admin Posted in Beef, Recipes .

By Matt Peterson

Matador Meat & Wine

Heat your smoker to between 235 and 250.

Your ribs should not be brought to room temperature before being put on the smoker.

Mix together 6 cloves of finely chopped garlic, 4 tablespoons of kosher salt and 4 tablespoons of black pepper.

Thoroughly rub the spice mixture into the meat. Insert your meat thermometer into the meatiest part of the ribs. Avoid overly fatty areas.

Using the wood of your choice for your smoke, allow the meat to smoke for 1 ½ to 2 hours. (Pecan, hickory or mesquite or all great choices for your wood.)

Continue cooking the ribs at 235 to 250 until the internal temperature of the meat reaches 195, approximately 8 hours.

Remove the ribs from your smoker and allow the meat to rest for 30 minutes before separating the bones.

Put the Bentley Batch 5 Barbecue Sauce of your choice directly on your ribs or use it as a dipping sauce for the meat.

Note: To speed up the cooking, you may choose to wrap the ribs in heavy duty foil after the internal temperature reaches 165. Once wrapped continue cooking the ribs until they reach an internal temperature of 195. Remove the ribs from your smoker and unwrap the ribs. Allow the meat to rest for 30 minutes before separating the bones.

Bentley’s Batch 5 Baby Back Ribs

Posted on June 23, 2014 by admin Posted in Pork, Recipes .

By Matt Peterson

Matador Meat & Wine

Heat you smoker to between 225 and 250.

Your ribs should not be brought to room temperature before being put on your smoker.

If your butcher hasn’t taken the membrane off the underside of your ribs remove it from the ribs.

Mix 1 quart equal parts Worcestershire sauce and white grape juice and liberally inject the mixture into the loin meat on top of the ribs.

Sprinkle a rib rube of your choice on the meat sides of the rib and gently rub into the meat.

Turn the ribs over and sprinkle the rib rub into underside and gently rub into the meat.

Place the ribs bone side down on your smoker. Using the wood of your choice, allow the ribs to smoke for 2 hours. (Pecan is a great wood for smoking pork ribs.)

Pull your ribs and place them in heavy duty aluminum foil. Pour ½ cup of citrus juice on the ribs. (I prefer pineapple juice.) Wrap the ribs in the foil and cook for another 2 hours.

Open the foil packet but do not remove the ribs. And cook for another 2 to 3 hours depending on your tenderness preference. During this step, glaze your ribs every 30 minutes with Bentley’s Batch 5 Reserve Barbecue Sauce.

Bentley’s Batch 5 Sweet Saint Louis Style Ribs

Posted on June 23, 2014 by admin Posted in Pork, Recipes .

By Matt Peterson

Matador Meat & Wine

Heat you smoker between 225 and 250.

Your ribs should not be brought to room temperature before being put on your smoker.

If your butcher hasn’t taken the membrane off the underside of your ribs remove it from the ribs.

Sprinkle a rib rube of your choice on the meat sides of the rib and gently rub into the meat.

Turn the ribs over and sprinkle the rib rub into underside and gently rub into the meat.

Place the ribs bone side down on your smoker. Using the wood of your choice, allow the ribs to smoke for 1 ½ hours. (Pecan is a great wood for smoking pork ribs.)

Pull your ribs and place them in heavy duty aluminum foil and place 2 to 3 slices of pineapple on the ribs. Wrap the ribs in the foil and cook for another 1 to 1 ½ hours.

Open the foil packet but do not remove the ribs. And cook for another 1 to 1 ½ hours depending on your tenderness preference. During this step, glaze your ribs every 20 minutes with Bentley’s Batch 5 Sweet Barbecue Sauce.

Bentley’s Batch 5 Spicy Saint Louis Style Ribs

Posted on June 23, 2014 by admin Posted in Pork, Recipes .

By Matt Peterson

Matador Meat & Wine

Heat you smoker between 225 and 250.

Your ribs should not be brought to room temperature before being put on your smoker.

If your butcher hasn’t taken the membrane off the underside of your ribs remove it from the ribs.

Sprinkle a rib rube of your choice on the meat sides of the rib and gently rub into the meat.

Turn the ribs over and sprinkle the rib rub into underside and gently rub into the meat.

Place the ribs bone side down on your smoker. Using the wood of your choice, allow the ribs to smoke for 1 ½ hours. (Pecan is a great wood for smoking pork ribs.)

Pull your ribs and place them in heavy duty aluminum foil. Pour ½ cup of citrus juice on the ribs. (I prefer pineapple juice.) Wrap the ribs in the foil and cook for another 1 to a ½ hours.

Open the foil packet but do not remove the ribs. And cook for another 1 to 1 ½ hours depending on your tenderness preference. During this step, glaze your ribs every 20 minutes with Bentley’s Batch 5 Hot Barbecue Sauce.

Bentley’s Batch 5 Barbecue Bloody Mary

Posted on June 22, 2014 by admin Posted in Fun Times, Recipes .

8 ounces tomato juice
4 ounces of Bentley’s Batch 5 Hot or Reserve Barbecue Sauce
2 ounces of Vodka
2 shakes of celery salt
One line wedge squeezed into the Bloody Mary
Add Celery and olives for a garnish

Note: If you don’t want the small pieces of pepper, tomato and onions in your Bloody Mary, we suggest you blend the Bloody Mary before serving.

Bentley’s Batch 5 Spicy Barbecued Cauliflower

Posted on June 2, 2014 by admin Posted in Recipes, Vegetables .

Spicy Barbecued Cauliflower

By Talya Tate Boerner

From her blog Grace Grits & Gardening

https://www.facebook.com/GraceGritsGardening

Ingredients

1 Large head of cauliflower
Olive oil
½ cup Bentley’s Batch 5 Hot Barbecue Sauce
Sea Salt
Ground pepper
Parmesn reggiano

Instructions

Preheat oven to 400 degrees.
Cut cauliflower into florets.
In a large bowl, toss with olive oil (just a drizzle) and ¼ – ½ cup of Bentley’s Batch 5 Hot Barbecue Sauce.
Arrange on a cookie sheet.
Roast 10 minutes.
Turn cauliflower and roast 8 – 10 more minutes adding more barbecue sauce if desired. (Oven times vary so keep an eye on it.)
Top with freshly grated Parmesan reggiano, salt and pepper.

Note: This makes a wonderful appetizer, side dish or it can be served as a salad and it goes well with any of the Bentley’s batch 5 Barbecue Sauces.

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Heat your smoker to between 235 and 250.

Your ribs should not be brought to room temperature before being put on the smoker.

Mix together 6 cloves of finely chopped garlic, 4 tablespoons of kosher salt and 4 tablespoons of black pepper.

Thoroughly rub the spice mixture into the meat. Insert your meat thermometer into the meatiest part of the ribs. Avoid overly fatty areas.

Using the wood of your choice for your smoke, allow the meat to smoke for 1 ½ to 2 hours. (Pecan, hickory or mesquite or all great choices for your wood.)

Continue cooking the ribs at 235 to 250 until the internal temperature of the meat reaches 195, approximately 8 hours.

Remove the ribs from your smoker and allow the meat to rest for 30 minutes before separating the bones.

Put the Bentley Batch 5 Barbecue Sauce of your choice directly on your ribs or use it as a dipping sauce for the meat.

Heat you smoker to between 225 and 250.

Your ribs should not be brought to room temperature before being put on your smoker.

If your butcher hasn’t taken the membrane off the underside of your ribs remove it from the ribs.

Mix 1 quart equal parts Worcestershire sauce and white grape juice and liberally inject the mixture into the loin meat on top of the ribs.

Sprinkle a rib rube of your choice on the meat sides of the rib and gently rub into the meat.

Turn the ribs over and sprinkle the rib rub into underside and gently rub into the meat.

Place the ribs bone side down on your smoker. Using the wood of your choice, allow the ribs to smoke for 2 hours. (Pecan is a great wood for smoking pork ribs.)

Pull your ribs and place them in heavy duty aluminum foil. Pour ½ cup of citrus juice on the ribs. (I prefer pineapple juice.) Wrap the ribs in the foil and cook for another 2 hours.

Open the foil packet but do not remove the ribs. And cook for another 2 to 3 hours depending on your tenderness preference. During this step, glaze your ribs every 30 minutes with Bentley’s Batch 5 Reserve Barbecue Sauce.

Heat you smoker between 225 and 250.

Your ribs should not be brought to room temperature before being put on your smoker.

If your butcher hasn’t taken the membrane off the underside of your ribs remove it from the ribs.

Sprinkle a rib rube of your choice on the meat sides of the rib and gently rub into the meat.

Turn the ribs over and sprinkle the rib rub into underside and gently rub into the meat.

Place the ribs bone side down on your smoker. Using the wood of your choice, allow the ribs to smoke for 1 ½ hours. (Pecan is a great wood for smoking pork ribs.)

Pull your ribs and place them in heavy duty aluminum foil and place 2 to 3 slices of pineapple on the ribs. Wrap the ribs in the foil and cook for another 1 to 1 ½ hours.

Open the foil packet but do not remove the ribs. And cook for another 1 to 1 ½ hours depending on your tenderness preference. During this step, glaze your ribs every 20 minutes with Bentley’s Batch 5 Sweet Barbecue Sauce.

Heat you smoker between 225 and 250.

Your ribs should not be brought to room temperature before being put on your smoker.

If your butcher hasn’t taken the membrane off the underside of your ribs remove it from the ribs.

Sprinkle a rib rube of your choice on the meat sides of the rib and gently rub into the meat.

Turn the ribs over and sprinkle the rib rub into underside and gently rub into the meat.

Place the ribs bone side down on your smoker. Using the wood of your choice, allow the ribs to smoke for 1 ½ hours. (Pecan is a great wood for smoking pork ribs.)

Pull your ribs and place them in heavy duty aluminum foil. Pour ½ cup of citrus juice on the ribs. (I prefer pineapple juice.) Wrap the ribs in the foil and cook for another 1 to a ½ hours.

Open the foil packet but do not remove the ribs. And cook for another 1 to 1 ½ hours depending on your tenderness preference. During this step, glaze your ribs every 20 minutes with Bentley’s Batch 5 Hot Barbecue Sauce.

8 ounces tomato juice

4 ounces of Bentley’s Batch 5 Hot or Reserve Barbecue Sauce

2 ounces of Vodka

2 shakes of celery salt

One line wedge squeezed into the Bloody Mary

Add Celery and olives for a garnish