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Daddy's BBQ™ Recipes

Daddy's BBQ™ beer-brined pork chops featuring Lazy Magnolia's Indian Summer Spiced Ale!!!

Two great Mississippi products come together for this awesome recipe! ...COMING SOON!!!

 

Mama’s Amazing Brisket

This brisket is our signature recipe. Once you give it a try, we’re confident you’ll understand why people keep coming back for more!

1 4-7 pound beef brisket
1/2 cup Daddy’s BBQ™ Sweet Love™ Rub
1-2 Tbsp olive oil
1 cup of your favorite Daddy’s BBQ™ Sauce

Rinse and pat dry brisket. There are two different school’s of thought on trimming the fat. Some chefs don’t trim any of the fat before cooking, as they say it gives the meat moisture and flavor (we agree!) and some feel that it’s best to trim the excess fat before cooking. If you do, we suggest leaving a thin layer all around. If you choose to not trim the fat, you’ll want your brisket fat side up once you start cooking.

With your hands, spread a thin layer of olive oil on your brisket. Shake half of your Daddy’s BBQ™ Sweet Love™ Rub into a thick layer over the meat. Flip brisket and repeat. Double wrap in heavy duty aluminum foil and seal edges. It’s important that you completely seal the foil, so that you retain as much moisture and flavor during cooking. Place in a roasting pan and cook at 325º for 5 hours or more (until tender).

Top with Daddy’s BBQ™ Sauce for 30 more minutes of cooking. Another option is to serve the sauce on the side. Let stand 10 minutes before serving.



Daddy's BBQ™ Three Thumbs Up Chicken

 
Rinse and pat dry a whole cut-up chicken (or the equivalent of your favorite
parts.)
 
Combine 5 Tbsp melted butter with 1/4 cup extra virgin olive oil.  Mix in
1/3 cup of Daddy's BBQ Sweet Love Chicken Rub.  Paint the rub/butter/oil mixture onto the chicken pieces, coating thoroughly, or place the chicken and rub mixture in a zippered plastic bag, toss to coat.
 
Bake in a 350 degree oven for about 70 minutes (or until cooked through) or grill slowly over a low flame until done.
 
"I'd give this three thumbs up, if only I had three thumbs."
 



Daddy’s BBQ™ Legendary Steak

Start with a really good cut, like a rib eye, New York strip or T-bone steak.

Rub each side of the steak with about 1 Tbsp. of Daddy’s BBQ™ Sweet Love™ Original Rub. Drizzle just a little olive oil over the steak and rub in. Let the steak sit for 30 minutes. This gives the rub time to start a relationship with the meat and allows the meat to come to room temperature before grilling, which will make for a juicier result.

Put the steaks on the hot grill. Watch for flare-ups! You want the grill hot enough to sear the meat, but not too hot. Even if you like it well done, burning your steak will take any flavor out. If necessary, knock down flames with a water spritz.

Cooking 7 to 8 minutes on each side for a typical 1” thickness should result in a medium (pink center) doneness, although time will vary with the heat of the grill and steak size. Let sit about 5 minutes to bring juices up before serving.



Daddy’s BBQ™ Burgers

Tell us if these aren’t the best burgers you’ve ever had!

To each pound of ground beef, add 1 to 1 1/2 Tbsp. Of Daddy’s BBQ™ Sweet Love™ Original Rub and 2 Tbsp. Daddy’s BBQ™ Sauce. Form into patties and grill. (too much sauce will make your burgers fall apart)

This works great with any of our sauces. Folks who are serious about their burgers also say that patties cook best when they are between 1/4 and 1/3 lb. each; and that flipping only once and never pushing down on the burger while it cooks will give you the juiciest results. You will love these burgers! (Watch the flame on your grill, as Daddy’s BBQ™ Sauce will cause flare-ups that might just blacken those burgers)


 

Daddy’s BBQ™ Chicken on the Grill

The way to get perfect, juicy grilled bbq chicken (on the bone, of course) is simple. Parboil it. Give your chicken a little head start by adding your chicken pieces to boiling water, for about 15 minutes on a medium boil. If you’re looking for the best taste, add a little of Daddy’s BBQ™ Sweet Love™ Original Rub and vegetables such as a quarter onion and celery stalks during the boil. Be careful not to boil too long, as your chicken will fall off the bone!

Remove chicken with tongs, add more Sweet Love™ Original Rub (you might want to go lightly the first time, as heaping amounts of our rub will leave a fire in your mouth! The longer you cook your meats, the less intense the heat in our rub will be). Place chicken on a medium-hot grill and close the lid. Flip chicken when golden. Watch your flame, but otherwise, keep the lid down.

Paint a thick slathering of the Daddy’s BBQ™ Sauce of your choice and give it a few additional minutes to cook. Watch your back though, your neighbors’ mouths will be watering and even the best of friends just might steal your amazing chicken!


 

Shrimp on the Grill, Daddy’s BBQ™ style

Billy Barrett of Gulfport shared this great summertime recipe:

Start with fresh shrimp from the Gulf of Mexico (Billy likes 25-count)

About 1-2 Tbsp Olive oil per pound of shrimp (just enough to coat & make shrimp tacky)

About 1-2 tsp Daddy’s BBQ™ Sweet Love™ Original Rub per pound of shrimp (just enough to dust, as it won’t take much to set your mouth on fire! Shrimp don’t cook for very long on the grill, so you will get a lot of heat from just a little rub)

Pop the heads off the shrimp and peel to the 5th ring (leave the tail on). Use a gallon food storage bag and shake together the peeled shrimp, olive oil and rub. Place shrimp on a low grill for 4-5 minutes and flip when they begin to turn pink. Remove from grill as they are cooked through, which will only take a few minutes. For the best results, use your favorite Daddy’s BBQ Sauce as a dipping sauce and Enjoy!

(Note: this recipe gives quite the kick. If you prefer, replace olive oil and rub with a mixture of honey, garlic powder and brown sugar. Glaze shrimp with your favorite Daddy’s BBQ Sauce for the last few minutes of cooking.


 

Daddy’s BBQ™ Chicken w/ Lazy Magnolia Brewery's Southern Pecan Nut Brown Ale

What’s better than barbecue chicken and beer? Making great use of the flagship beer of Mississippi's first Brewery, Lazy Magnolia Brewery, this is an easy crock-pot recipe, so just put in the ingredients and go off and do your thang. When you come back, dinner’s ready and the house will smell sooooo delicious!

1 tsp vegetable oil
1 cut up whole chicken or about 4 pounds of breasts and thighs, rinsed and patted dry
1 Tbsp Daddy’s BBQ™ Sweet Love™ Original Rub
2 small or 1 large onion, cut into wedges or thick rings
1 cup Lazy Magnolia's Southern Pecan Nut Brown Ale
1 1/2 cup Daddy’s BBQ Sauce

Heat oil in a large skillet over medium to high heat. Season chicken pieces with Daddy’s BBQ™ Sweet Love™ Original Rub and brown chicken on both sides. Place into crock-pot and add the onions.

Stir together the dark beer and your favorite Daddy’s BBQ™ Sauce. Pour mixture over the chicken and onions. Cover and cook 3 to 4 hours on high heat or 7 to 8 hours on low.


Daddy’s BBQ Chicken Pizza:
1 medium sized store-bought pizza crust (or dough for one pizza)
½ cup Daddy’s BBQ Sauce (or more to taste)
2 Tbsp extra virgin olive oil
1 Tbsp Daddy’s BBQ Sweet Love Chicken Rub
2 boneless, skinless chicken breasts
2 cups shredded cheddar cheese
¼ cup chopped scallion (or red onion)

Preheat oven to 400. 
Put a large skillet over medium-high heat.  Add the olive oil to the pan.  Season the chicken breasts on both sides with the Daddy’s BBQ Sweet Love Chicken Rub, and cook the chicken on the stove-top until cooked through.  Let chicken cool for a few minutes, and then chop into bite-sized pieces or shred.
Put the pizza crust on a large cookie sheet.  Top with BBQ sauce, then chicken pieces, cheese, and onion. 
Bake until golden and bubbly, about 15 minutes.


Daddy’s BBQ Meatloaf:
2 lbs. ground sirloin or lean ground beef
2 eggs, beaten
1 small yellow onion, shredded on a cheese grater or chopped fine
1 cup breadcrumbs
2 Tbsp half and half (or milk)
3 tsp Daddy’s Sweet Love Original or Chicken Rub
1 Tbsp Dijon mustard
2 Tbsp + ½ cup Daddy’s BBQ Sauce

Preheat oven to 400.
In a large bowl, combine ground beef, egg, onion, half and half, Sweet Love Rub, mustard, and 2 Tbsp Daddy’s BBQ Sauce.  Mix well.  Form the meat mixture into a loaf pan for “meat loaf,” or divide into muffin cups to make “meat muffins.”  Bake until cooked thoroughly, about an hour for meat loaf, 30 minutes for meat muffins.  In the last 10 minutes of cooking, top with remaining Daddy’s BBQ Sauce.


Daddy’s BBQ Pulled Pork (oven recipe):
1 Boston Butt pork shoulder (about 6-7 lbs)
4 oz of Daddy’s BBQ Sweet Love Original Rub
1 cup apple juice
1 jar Daddy’s BBQ sauce of your choice

Preheat oven to 225-300 (depending on desired length of cooking time.) 
Rub the shoulder generously with the Daddy’s BBQ Sweet Love Original Rub, and place it into a cooking pan with deep (3”) sides.  Add the apple juice to bottom of pan. Cover the pan tightly with foil and put it into the oven for approximately 9-10 hours at 225, around 7 hours at 300.   Test for doneness by poking with a fork- meat should fall off or shred with little effort (if meat still holds together or feels firm, let cook longer- cooking time will vary based on your oven’s actual temperature and the size and fat content of the pork.) 
Once cooked thoroughly, remove from oven and let cool (uncovered) 30 minutes or so.  Using two forks, shred the meat, picking out any large portions of fat and the shoulder bone.  Remove meat to a serving dish- you may want to also transfer a cup or so of the juices from the pan into the serving dish.  Top with a generous amount of Daddy’s BBQ sauce and serve.


Daddy’s BBQ Spaghetti:
1 lb. spaghetti (or your favorite pasta)
1 lb lean ground beef
1-2 tsp Daddy’s Sweet Love Original or Chicken Rub
1 ½ cups Daddy’s BBQ Sauce
Grated parmesan or Romano cheese
Boil the pasta as directed.  Brown the ground beef, and drain any excess grease.  Season beef with Sweet Love Rub, and add the Daddy’s BBQ Sauce.  Stir.  Top the pasta with the BBQ meat sauce and cheese.  Serve.
BBQ Spaghetti is also a great way to use leftover pulled pork- instead of ground beef, add a cup of pulled pork to 1 ½ cups of Daddy’s BBQ Sauce and enjoy!


Daddy’s BBQ Baby Back Ribs:
2 racks of baby back ribs (about 4 -5 lbs)
1 Tbsp olive oil
½ cup Daddy’s Sweet Love Original Rub
Daddy’s BBQ Sauce
In the oven:  Preheat oven to 250.  Place a rack of ribs on a long piece of heavy duty aluminum foil.  Pour the olive oil into your hands, and rub it onto the ribs.  Rub a thin coating of Sweet Love Rub onto both sides of the ribs- about a ¼ cup per rack should do it.  Repeat on the other rack.  Tightly seal each rack in a foil pouch.  You can now keep the two foil-wrapped rib pouches in the refrigerator until you are ready to cook, or put them straight into the oven.  Cook for about 2 ½ hours, until ribs are easily separated. 
On the grill:  Preheat your grill to a medium heat.  Parboil your ribs in a large pot of water (you may want to add one cut up onion and one cut up green bell pepper for extra flavoring,) boiling for about 25 minutes.  Remove from the pot, let cool a few minutes, pour the olive oil into your hands, run your hands over the ribs.  Next, rub Daddy’s Sweet Love Original Rub into the meat - about a ¼ cup per rack.  Repeat on the other rack.  Grill, meaty side down, for about 10 minutes with the grill cover closed.  Flip ribs over and cook for another 10 minutes or until done, basting with Daddy’s BBQ Sauce every 2-3 minutes.


Daddy’s Sloppy Jimmy’s:
1 lb ground sirloin
1-2 tsp Daddy’s Sweet Love Chicken Rub
1 cup Daddy’s BBQ Sauce
4 sandwich buns
Brown the ground sirloin over medium-high heat, and drain any excess grease.  Season meat with Daddy’s Sweet Love Chicken Rub, continue cooking over medium-high heat about 5 more minutes, stirring, and then add the Daddy’s BBQ Sauce.  Cook and stir 5 minutes more.  Serve on sandwich buns.


Daddy’s Tacos:
Substitute Daddy’s Sloppy Jimmy’s meat recipe for your usual taco seasoned meat.  Fill tortilla or taco shell with meat mixture, and top with shredded lettuce, tomato, and cheese (or any of your favorite taco toppings.)


Daddy’s Pecan Sweet Potatoes:
2 sweet potatoes
½ of a small Vidalia onion
4 Tbsp olive oil
Sea salt and pepper
2 Tbsp cider or champagne vinegar
2 Tbsp honey
1 clove garlic, minced
2 Tbsp blue cheese
1/3 cup Daddy’s BBQ Pecans, chopped (recipe follows)

Preheat oven to 375.  Slice the sweet potatoes into wedges and slice the onion into 1 inch pieces.  Put the sweet potatoes and the onion onto a baking sheet (single layer) and drizzle with 2 Tbsp olive oil and sea salt and pepper.  Bake for 30-35 minutes (until tender.)
In a small bowl, combine vinegar, honey, and garlic.  Whisk together, slowly add in remaining 2 Tbsp olive oil while whisking to make a dressing.  Stir in blue cheese (crumbled.)
Place the baked sweet potatoes/onions into a serving dish, drizzle with dressing, and top with Daddy’s BBQ Pecans.


Daddy’s Pecan Curried Bread Salad:
2 cups ciabatta, focaccio, or hearty Italian bread, cut into ½-1 inch cubes
1 Tbsp curry powder
2 Tbsp plus ¼ cup extra virgin olive oil
Sea salt and pepper
4-5 ribs celery, sliced
1/8 cup red onion, diced
½ cup Daddy’s BBQ Pecans (recipe follows)
½ cup green seedless grapes
1 can chick peas (garbanzo beans)
¼ cup good quality white wine or champagne vinegar

Preheat oven to 375.  Toss cubed bread with 2 Tbsp olive oil, curry powder, sea salt, and pepper.  Spread bread in a single layer on a baking sheet and put in oven until lightly toasted- about 10 mins.   Combine toasted bread with celery, onion, Daddy’s Pecans, grapes, chick peas.  Whisk together vinegar, and ¼ cup olive oil, add dressing to the bread salad.  Toss well. 


Daddy’s Pecans:
1 egg white
1 Tbsp water
1 Tbsp honey
1 lb pecan halves
1 cup sugar
2 Tbsp Daddy’s Sweet Love Original or Chicken Rub

Preheat oven to 250.  Grease a large baking sheet. 
In a mixing bowl, beat egg white, water, and honey until foamy/frothy.  Combine the sugar and Sweet Love Rub in a separate bowl.  Dip the pecans in the egg mixture, then toss into the sugar/rub mixture to coat. 
Spread the pecans onto the greased baking sheet, and bake for 50-60 minutes, stirring frequently.


Daddy’s Pork Chops:
8 bone-in pork chops
4 Tbsp butter
2-3 Tbsp Daddy’s Sweet Love Chicken Rub (or to taste)
Daddy’s BBQ Sauce

Preheat oven to 350.  Sprinkle each chop with about 1 tsp of Daddy’s Sweet Love Chicken Rub, and top with ½ Tbsp of butter.  Place seasoned chops on a baking sheet, cover loosely with aluminum foil, and roast in the oven for 30-40 mins, or until cooked through (chops’ internal temperature reaches 145-150 degrees.)  Remove from oven, top with Daddy’s BBQ Sauce and serve.


 

Barbecue Marinated Venison Backstrap

2 lbs venison backstrap (tenderloin,) cut into 2 inch pieces
3-4 cups apple juice
1 ½ lbs bacon
1 Tbsp Daddy’s BBQ Sweet Love Rub (Original or Chicken)
1 jar Daddy’s BBQ Sauce (Brown Sugar and Honey or Sweet & Spicy)
Olive oil (for grill grates to prevent sticking)

Place the venison pieces into a ziploc bag or deep dish, and add apple juice (enough to cover the pieces.)  Refrigerate for 2-3 hours, then drain and discard the juice.  Pour the jar of Daddy’s BBQ sauce over the meat, and
return to refrigerator for 2-3 hours more.  

Remove meat from the refrigerator, and let stand about 30 minutes. 

Sprinkle both sides of the bacon generously with Daddy’s BBQ Sweet Love Rub.
Wrap the venison pieces with the bacon and secure with toothpicks.

Grease grill grates by brushing with olive oil.  Place venison pieces on the grill over med-low heat.  Watch for flare ups- if the bacon fat causes flames, knock them down with a spray bottle of water- be careful not to burn your meat.  (You could also cook this with indirect heat on the grill to avoid flare-ups- keep the flame in areas of the grill close to but not directly under the meat.)  Grill slowly, turning the pieces occasionally, about 20-25 minutes or until internal temperature is about 160 and bacon is crispy.  Enjoy! 

 


Baked Barbecue Duck

4 ducks, cleaned and prepped  
1/3 cup Daddy’s BBQ Sweet Love Chicken Rub
2 onions, quartered
½ cup melted butter
½ cup white wine

 Rub the ducks inside the cavity and under the skin with about half of the Daddy’s BBQ Sweet Love Chicken Rub.  Stuff each of the cavities with a couple onion chunks.  Combine the remaining Sweet Love Rub, melted butter, and wine, and slather/pour it onto the duck meat.  Bake at 350 for 2 to 2 ½ hours or until tender, basting with additional melted butter or the pan juices every 20 minutes. 

 ***If you have any leftover duck meat from this recipe, this makes a great sandwich the next day on a hoagie roll topped with your favorite Daddy’s BBQ Sauce and the onion pieces that cooked in the cavity.

 

 

 

 

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