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There's some good eatin' with "Doc" Pierce's Bar-B-Que Sauce. It's perfect as a topping on baked potatoes and meatloaf, mixed into baked beans or as a dipping sauce for French fries and onion rings. Mix it into Ranch salad dressing to make a Pierce's Bar-B-Que Ranch dressing. Perfect for Bar-B-Que ribs as well as a marinade for pork and chicken. "Doc" Pierce's Honey Bar-B-Que Sauce makes a wonderful glaze on salmon and tuna.
For home cooks feeling adventurous, here are a few recipes out of the Pierce's family cookbook we're sure you'll enjoy. If you have a recipe of your own, go ahead and send it in. If we like it, we'll add it to the collection.
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» Bar-B-Que Spuds & Chicken
» Mini-Bar-B-Que Chicken Pizzas
» Qysters Pierce
» Pepper Seared Pork Tenderloin with Mango Salsa
» Bacon Wrapped Bar-B-Que Shrimp Skewer Salad
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BAR-B-QUE SPUDS & CHICKEN
Ingredients:
| 4 |
Boneless, skinless chicken breasts |
| 8 |
Medium red potatoes |
| 2 sprigs |
Rosemary |
| 1 bottle |
"Doc" Pierce's Bar-B-Que Sauce |
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Salt & Pepper to taste |
Instructions:
1. Cut potatoes into quarters.
2. Top with chicken and smother with "Doc" Pierce's Bar-B-Que Sauce.
3. Cook in a 350-degree oven until fork tender, about 45 minutes.
4. Season to taste with salt and pepper.
5. Garnish with rosemary.
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MINI-BAR-B-QUE CHICKEN PIZZAS
Ingredients:
| 4 |
English muffins, halved |
| 1 Cup |
Shredded mozzarella |
| 1/4 Cup |
Red onion |
| 1/2 Cup |
Cheddar cheese |
| 1/2 Cup |
"Doc" Pierce's Bar-B-Que Sauce |
| 8 sprigs |
Fresh cilantro |
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Salt & Pepper to taste |
Instructions:
1. Cook chicken tenders in oven until done, let cool and chop into small cubes.
2. Toast English muffins.
3. Coat each English muffin half with a teaspoon of "Doc" Pierce's Bar-B-Que Sauce.
4. Slice onions and 1/2 of the cilantro (reserving 4 sprigs for garnish). Add to pizza.
5. Top each pizza with chicken, then cheese.
6. Bake in 350-degree oven until golden brown. Garnish with remaining cilantro.
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OYSTERS PIERCE
Ingredients:
| 20 |
Oysters on the half shell |
| 8 |
Slices of bacon |
| 1 Cup |
Canned or frozen collard greens, fully cooked, seasoned to taste |
| 1 Cup |
Shredded cheddar cheese |
| 1/2 Cup |
"Doc" Pierce's Bar-B-Que Sauce |
Instructions:
1. Carefully shuck 20 oysters and reserve.
2. Cut bacon into 1-inch pieces and fry. Place on paper towel to drain and reserve.
3. Place one oyster on a half shell. Top with 1 Tbs collard greens, 1 Tbs "Doc" Pierce's Bar-B-Que Sauce, 1 piece of bacon and 1 Tbs cheese.
4. Bake in a 350-degree oven until the cheese is browned.
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PEPPER SEARED PORK TENDERLOIN WITH MANGO SALSA
Ingredients:
| 1 |
Pork tenderloin |
| 2 Tbs |
Coarse ground black pepper |
| 2 Tbs |
Kosher salt |
| 1/2 Cup |
Mango slices |
| 1/4 Cup |
Green onions |
| 1 Cup |
"Doc" Pierce's Bar-B-Que Sauce |
| 1/2 Cup |
Olive oil |
Instructions:
1. Coat tenderloin with salt and pepper.
2. Pour olive oil into a flat-bottomed pan. Sear tenderloin, making sure to brown all sides.
3. Finish cooking in a 350-degree oven until desired temperature is reached.
4. To make salsa, dice mango and green onion (reserving half of the onion for garnish). Add to "Doc" Pierce's Bar-B-Que Sauce and mix.
5. After pork has rested, slice and serve with salsa.
6. Garnish with reserved green onions.
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BACON WRAPPED BAR-B-QUE SHRIMP SKEWER SALAD
Ingredients:
| 16 |
26/30 Raw shrimp |
| 8 slices |
bacon |
| 1/2 Cup |
"Doc" Pierce's Bar-B-Que Sauce |
| 1 bag |
Spring lettuce mix |
Instructions:
1. Peel shrimp leaving tails intact.
2. Cut each slice of bacon in half.
3. Wrap each shrimp in a half piece of bacon and skewer. Repeat four times per skewer.
4. Barbecue on the grill, basting with "Doc" Pierce's Bar-B-Que Sauce, cooking until desired doneness is reached.
5. Serve over spring mix. Use extra "Doc" Pierce's Bar-B-Que Sauce as a dressing.
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|  | Pierce‘s Pitt Bar-B-Que management team, 2009 |
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