Spicy Meatballs

INGREDIENTS:
1 onion, julienne
2 cloves garlic
2 beers, (12 oz. Each) Key West Sunset Ale
10 ounces Ole Ray’s Kentucky Gold
Barbeque Sauce
30 mini meatballs
salt and pepper

DIRECTIONS:
Saute onions in olive oil until deep golden brown in color. Add garlic and saute for 30 seconds. Add beer Key West Sunset Ale and barbeque sauce Ole Ray’s Kentucky Gold Barbeque Sauce. Add meatballs and simmer for 30 minutes. Season with salt and pepper.
Prep Time: 5 minutes
Cook Time: 35 minutes

Easy Barbequed Pork

INGREDIENTS:
3 pounds boneless pork butt
Marinade:
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon honey
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon bean sauce
1 teaspoon fivespice powder
1/2 cup of Ole Ray’s Kentucky Apple/Cinnamon Barbeque Sauce

DIRECTIONS:
Cut the pork butt in half, then slice each half into 3/4-inch thick strips. (You should have about 12 strips). Place the pork in a non-reactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally. Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 50 minutes. After 50 minutes, brush the pork strips with Ole Ray’s Kentucky Apple/Cinnamon Barbeque Sauce, increase the oven to 425 degrees F, and roast for another 15 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2-inch slices and arrange on a platter to serve. Yield: 4 to 6 servings Prep Time: 3 hours 30 minutes Cook Time: 1 hour 10 minutes

Barbequed Bell & Evans Chicken

INGREDIENTS:
2 tablespoons vegetable oil
1 tablespoon plus 1 teaspoon chili powder
3/4 teaspoon paprika
3/4 teaspoon rubbed sage
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
Pinch of cayenne pepper
3 1/2 pounds mixed Bell & Evans chicken parts- legs, thighs, and breast (skin-on), about 8 pieces
salt and freshly ground black pepper
1 cup Ole Ray’s Kentucky Red Bourbon Barbeque Sauce

DIRECTIONS:
In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed. Add the Bell & Evans chicken pieces and rub the spice paste all over. Make sure you get under the skin. Cover with plastic wrap and refrigerate for 2 hours. Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the Ole Ray’s Kentucky Red Bourbon Barbeque Sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately. Yield: 4 servings Prep Time: 2 hours Cook Time: 20 minutes

Fausto's Food Palace