Welcome to Saz's BBQ Products Recipe Pages

From time to time -

We will highlight a recipe or two on this page that we think you can have a little fun with.

Some recipes we borrow from our friends cookbooks because they just look and taste really good, too.

Other recipes are listed over here on the right side of the page. Please take a moment to look over a few recipes and give them a try.

If you have any questions, suggestions or recipes of your own, especially if you use any one of our fine Saz's BBQ products - Please send them to us and we'll publish them here for all to see and use.

 

Tortilla Pizza

Yield: 6 pizzas

6 Large Flour Tortillas
1.5T Dijon Mustard
½ c Mayonnaise
1- lb. Shredded Swiss Cheese
1.5 lbs Smoked Ham
1.5 lbs Pork loin
1T Cumin
1T Crushed Red Pepper
2T Chili Powder
1T Kosher Salt
2T Lemon Pepper
1 Jar Dill Pickles, Sliced

Preparation:

Pre-Heat oven to 350 degrees.  Season pork loin with Cumin, Red Pepper, Chili Powder, Salt and Lemon Pepper. Cook pork until thermometer inserted reads 150 degrees. Remove from oven chill for 2 hours or overnight.

When ready to assemble, prepare grill so that briquettes are gray or if using gas set the temperature on med-high. Once hot, be sure too spread coals or reduce heat to med-low

While grill is warming, slice or dice ham, pork and pickles to desired thickness, size and style.  Combine mayonnaise and Dijon.

Pizzas can be assembled in any order starting with the ‘dijonnaise’ on the bottom.  I recommend reserving the pickles until the pizzas have finished cooking.

When grill is ready, position grates at least 4 inches from flame; add pizzas; cover grill for 2 minutes.  Tortillas should be starting to crisp at this time, monitor the bottom so as not too burn them.  Pizzas are ready when cheese has melted and tortilla has crisped.

Garnish with Pickles and serve with favorite hot sauce for some extra kick!!

Pork Tenderloin Sliders

Yield: 18 Sliders

2 Whole Pork Tenderloin (1.5 lb avg)
2 Eggs, Beaten
3/4 cup Milk
2 cups All-purpose flour
1 cup Crushed Saltines
1 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Cracked Black Pepper
Shortening or cooking oil
18 Buns - Soft Dough Dinner Roll Size
3 ea Roma Tomato - Sliced
1 ea Iceberg Lettuce - Shredded
Condiments such as Mayonnaise, Ketchup, Mustard, Onion, Tomato, Lettuce

Preparation:

Slice each tenderloin into 9 pieces.  Place each cutlet between 2 pieces of clear plastic wrap. Using the smooth side of a meat mallet or the bottom of a small frying pan, pound meat to 1/8-inch thickness. Place on baking sheet. Freeze meat for about 10 minutes or until it's stiff. If you do this, the meat won't curl up when you fry it.

In a bowl, combine egg and milk. In another bowl, combine flour, cornmeal, paprika, salt and pepper.

Dip each tenderloin into egg mixture, then into flour mixture, pressing the flour into the meat. Repeat dipping in egg, then flour mixture.

In a large skillet, heat 1/2 inch of shortening or cooking oil until it sizzles when a pinch of cornmeal is added. Fry the tenderloins, 1 or 2 at a time, for 1 1/2 to 2 minutes on each side, turning once. Keep warm in oven while you fry the remaining tenderloins.

Serve on buns.  Arrange Tomato, Iceberg and condiments on tray for guests to add as desired

Shrimp Skewers

Yield: 24 Skewers

3 lbs Shrimp (16-20ct per pound work best)
3 lbs Andouille Sausage
1 large Red Onion
2 large Orange Peppers
2 med Zucchini
28oz Btl Saz’s Vidalia Onion BBQ Sauce
24 Bamboo Skewers
1 bunch Green Onion, Sliced

Preparation:

Pre-heat oven to 375 degrees.  Soak skewers in water while preparing other ingredients.

Peel and devein shrimp removing tails. (Note: Shrimp are available with this step already done) Set aside for skewering.

Wash and peel (onion) vegetables.  Slice to nearly the same height as the shrimp.  Zucchini should be cut into half circles.  Set aside for skewering.

Andouille should be sliced into full circles consistant with the other ingredients.

Drain water from skewers. Ingredients can be arranged on skewers however you choose so long as there are 2 shrimp, 2 andouille wheels, 1 piece each of the vegetables on each one.

Place completed skewers on baking sheet and bake for 5 minutes.  Remove skewers from oven and brush each skewer with Saz’s Vidalia Onion BBQ Sauce.  Return to oven, and bake for 3 minutes.

Arrange skewers on serving platter and garnish with green onions.