Barbecue Glaze Ideas



Some say that any more than just a little basting hides the great flavor of what you're preparing. We'd say to them you haven't used UNCLE TODD'S Premium Stock Barbeque Glaze.

That being said, there are some ways UNCLE TODD'S can also help make a meal fast and easy - and give an everyday dish a new, unique and tasty flair. Let's go over those first.

If you need suggestions on other items more suited for a night with friends, just scroll further down this page to "Entertaining?"and take your pick from some of Uncle Todd's meat or vegetarian favorites.

Ideas For Every Day Use:

• Use as a condiment for french fries, chicken strips/nuggets.
• Use on eggs instead of catsup or salsa.
• Mix 1 to 1 with caesar salad dressing to create an "Uncle Caesar" dressing for salads (a friend suggested this one as his favorite salad dressing - thanks Mr. P.).
• Use on fish (fried, grilled, or baked) instead of tartar sauce.
• Dipping/cooking/grilling sauce for sausage links, little smokies, chicken, steak, etc.
• Smother a baked potato with UNCLE TODD'S after adding tomato, meat, and other favorite toppings to make a PREMIUM STOCK meal out of a spud.

Quick and Easy Recipes:

"SLOPPY TODDS" (serves 2-3 / allow about 15 minutes)

• 1 lb. extra lean ground beef
• 1 C UNCLE TODD'S PREMIUM STOCK BARBECUE GLAZE
• 4 hamburger buns.

Brown ground beef in skillet, drain fat. Stir UNCLE TODD'S into fully cooked ground beef. Cover, and let simmer on medium heat for 5 minutes. Serve in heated hamburger buns.

"UNCLE TODD'S Petizza Pizza" (serves 2 / allow about 25 minutes)

• 2 english muffins
• 6T UNCLE TODD'S PREMIUM STOCK BARBECUE GLAZE
• 1C Shredded Mozzarella Cheese
• & your favorite pizza toppings

Preheat oven to 350 degrees. Slice muffins horizontally to create 4 round halves as the pizza crusts, and place on cookie sheet. Apply about 1 1/2T UNCLE TODD'S to open faced muffin halves as sauce base. Add almost 1/4C shredded cheese to each crust, and add any of your favorite toppings (Uncle Todd loves Canadian bacon, sausage, fresh mushrooms, and black olives). Apply a light sprinkling of cheese on top to hold toppings together, and bake in preheated oven for about twelve minutes, or until cheese and toppings begin to brown slightly. Let stand for a two minutes (or until cheese isn't too hot) and enjoy.

Crock Pot Favorites:

"SWIMMIN' SMOKIES"

• 16oz. Little Smokies and ¾ C Uncle Todd’s BBQ Glaze heated in a crock pot for 30 min. (double for parties of six or more)

"GREAT BALLS 'O BBQ"

• 32oz. Meatballs (about 22) and 1 ½ C Uncle Todd’s BBQ Glaze (Original or Spicy) heated in a crock pot for 30 min. (allow 1 hour if frozen)

Chicken, Chicken, Chicken:

EASY-GRILLED CUT-UP FRYER (serves 2 to 3 / allow about 50 minutes)

• 3 ½ lbs. cut-up fryer
• 1 ½ C UNCLE TODD’S PREMIUM STOCK BARBECUE GLAZE (Original or Spicy)

-OR- 
Place chicken pieces on grill over medium indirect or low direct heat. As grills vary, watch closely for flare-ups. After 15 minutes on the grill, begin turning and basting with BBQ Glaze every ten minutes thereafter for another 25 minutes, or until middle of breast meat reaches 170 degrees internal temperature and thighs reach 180 degrees.

OVEN-GLAZED ROASTED CHICKEN (serves 4 to 6 / allow about 120 minutes)

• 1 whole chicken (about 3 ¾ lbs)
• ½ sweet yellow onion, med. size
• 3 celery sticks, cut 5” long
• ¼ t salt
• black pepper, pinch
• ¾ C UNCLE TODD’S PREMIUM STOCK BARBECUE GLAZE (Original or Spicy)

Preheat oven to 365 degrees. Remove neck and giblets packet and discard, rinse chicken thoroughly inside and out. Cut onion into wedges (1/2 onion per chicken) and prepare celery sticks. Lightly salt and pepper onion and celery, stuff inside of chicken cavity. Place chicken in broiler pan, place in oven and roast for 60 minutes.

Reduce heat to 325 degrees. Remove chicken and coat with ¾ C of UNCLE TODD’S (use BBQ Glaze for a crowd-pleasing, subtle BBQ flavor – or - use Seafood Glaze for a mellow, but tangy/sweet citrus flavor) and place back in oven for additional 45 minutes, or until middle of breast meat reaches 170 degrees internal temperature and thighs reach 180 degrees (time may vary, depending on size and weight of the whole chicken). For more pronounced flavor, baste chicken with preferred sauce again 15 minutes before carving. Serve warm with garlic mash potatoes and roasted veggies.
done. Remove from oven and let stand for 10 minutes before carving. Serve warm with garlic mash potatoes and roasted veggies.


LIFE OF THE PARTY WINGS (Serves 12 to 15 / allow 60 minutes)

• 4 lbs chicken wings (1st and 2nd sections)
• 1 ½ C UNCLE TODD’S PREMIUM STOCK BARBECUE GLAZE (Original or Spicy)

Preheat oven to 350, spread wing sections on cookie sheet(s) and bake for approximately 18 minutes if thawed - 25 minutes if frozen, or until easily pierced with fork and juices run clear. Remove from cookie sheet(s) and transfer to a crock-pot. Also pour in 1 ½ C Uncle Todd’s BBQ (Original or Spicy) and heat on medium/high for another 20 minutes, stirring/mixing frequently. Switch to low setting and serve in crock-pot, or remove portions at a time and serve in bowl (best warm).




Entertaining? Try These favorites:

PREMIUM STOCK BABY BACKS (serves 4-5 / allow 3-7 hours total) *

• 2-3 slabs pork baby back ribs (about 4lbs)
• 12oz Uncle Todd's Premium Stock Barbecue Glaze

Remove the membrane from the underneath side of the rack by carefully running a small sharp paring knife between the membrane and the bone near the larger end of the rack, making a pocket just big enough to grasp the membrane with your fingers. Pull back the membrane, working from bone to bone until the papery membrane layer has been completely removed. This will allow excess fat to drip away, eliminate that "papery crunch", and enable the meat to absorb a lot more flavor. Now, choose your cooking method based on how you like your ribs, and how much time you have...

-Firm N Juicy- (allow 2 1/2 hours)
Place on grill, cooking with medium indirect heat, and begin frequently basting with Uncle Todd's Premium Stock Barbecue Glaze until the last fifteen minutes of grilling. Grill for a total of 1 3/4 to 2 hours, watching for the meat to pull back from the ends of the bones about 1/2 inch. Let stand for 10 minutes before slicing.

-Fallin' Off The Bone- (allow 6 1/2 hours)
Place on grill, cooking with direct medium heat, and begin basting frequently with Uncle Todd's Premium Stock Barbecue Glaze, grilling each side for fifteen minutes, watching to insure against flare-ups. This will speed up the "grill flavor" so that you can then cool grill to "low" indirect heat - or place in oven - (about 225 degrees F), and cook for another 5 1/2 hours until meat is tender and easily falls away from the bone. Let stand for five minutes before slicing, and don't feel down about there being no leftover ribs. They'll all be gone, but your friends will be talking about your awesome rib grilling skills when they go to work tomorrow!

*You can also use these directions to prepare BEEF RIBS, trimming fat off the under side of beef rib rack as opposed to removing pork rib membrane.



BASTED EGGPLANT GRILLE (serves 3-4 / allow about 15 minutes)

• 1 Globe Eggplant (about 1 1/2 lbs.)
• 1C UNCLE TODD'S PREMIUM STOCK BARBECUE GLAZE
• 1/2C olive oil
• 1C sweet roasted pepper (chopped)

Slice eggplant into 1/2" steaks and coat in olive oil. Place on grill over med/high heat and baste top with UNCLE TODD'S. Grill first side for three minutes, flip, and baste newly grilled side. Grill second side for three minutes, and baste again. Add roasted pepper to eggplant and continue to grill for two minutes or until slightly browned and tender. Serve while "steaming", or before eggplant cools.



UNCLE TODD'S MONSTER WINGS (serves 4-5 / allow about 1 1/4 hours prep and cooking, plus 4-6 hours marinating time)

• 4-5 lbs. turkey wings
• 2C (16FL OZ) UNCLE TODD'S PREMIUM STOCK BARBECUE GLAZE

Cut wings into sections at joints, and discard wingtip sections, keeping the drumettes and midwing sections. Rinse drumettes and midwings in water and pat dry with paper towels. Place pieces in sealable plastic bag, and pour in 1/2C UNCLE TODD'S PREMIUM STOCK BARBECUE GLAZE, stir/mix to evenly coat meat. Seal bag, pressing air out of bag. Refrigerate for 4 to 6 hours, stirring occasionally.

When ready to grill, place wing portions on grill over indirect medium heat and discard sauce and bag used for marinade. Turn and baste every 15 minutes, cooking for 45 minutes to 1 hour, until internal temperature of drumettes reach 180 degrees in the thickest part. Remove from grill, coat once more with sauce, let stand for 10 minutes and serve.



BELLA PORTABELLA (serves 4 / allow 30 minutes)

• 8 large Portabella mushroom caps
• 1/2C olive oil
• 1C UNCLE TODD'S PREMIUM STOCK BARBECUE GLAZE
• 1 1/2C chopped onion (uncooked)
• 3/4C chopped black olive

Gently scrape out under side gills of mushroom caps and rinse with water, patting dry with a paper towel. Lightly coat both sides of caps with olive oil. Place mushroom caps top-side up on grill over direct medium heat, or pan fry on medium-low. Saute onions in skillet with margarine. Turn mushroom caps after 3 minutes, and baste under side of caps (now showing) with UNCLE TODD'S. Add onion and olive over basted, exposed side of caps and grill/fry 2 more minutes, remove and serve right away.