On the 2nd day of BBQ, my sweet love made for me…

Barbecued Pork & Coleslaw Sandwiches
Ingredients
3 tablespoons cider vinegar
4 teaspoons sugar
2 teaspoons canola oil
1 teaspoon Dijon mustard
1/4 teaspoon celery seeds
1/4 teaspoon mustard seeds
1 cup shredded green cabbage
1 cup shredded red cabbage
1 carrot, shredded
Salt & freshly ground pepper to taste
1 cup Gayle’s Apple Cider Smoke Barbecue Sauce
2 12-ounce pork tenderloins, trimmed
6 Kaiser or other large rolls, split

Preparation
To make coleslaw: Whisk together vinegar, sugar, oil, Dijon mustard, celery seeds and mustard seeds in a mixing bowl. Add green and red cabbage and carrots; toss well. Season with salt and pepper.

To cook pork and assemble sandwiches: Preheat the broiler. Place tenderloins on a broiler pan and season with salt and pepper. Broil 4 inches from the heat until lightly browned, about 6 minutes. Turn the tenderloins over and broil until the internal temperature registers 160°F, 6 to 7 minutes longer. (The center should be juicy with just a trace of pink.) Let the meat stand for 5 minutes before cutting into thin strips. Add the meat to the barbecue sauce and toss well.

Assemble the sandwiches by layering the coleslaw and the pork mixture inside rolls.

On the 1st day of BBQ, my sweet love made for me…

BBQ Chicken Sandwich

2 servings
Total Time: 10 minutes

Ingredients
1 cup shredded cooked chicken
1/2 cup shredded carrots
4 tablespoons Gayle’s Sweet ‘N’ Sassy BBQ Sauce
4 teaspoons light ranch dressing
2 small whole-wheat sandwich buns
2 leaves of romaine lettuce

Preparation
1.Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.

Kid Approved BBQ Recipes

Gayle’s BBQ Sauces are great for back to school! You can make healthy tasty lunches and quick easy dinners with the help of Gayle’s gluten free, fat free, preservative free sauces! You can use Gayle’s BBQ as a dip for veggies, chicken strips, french fries… you can use Gayle’s as a delicious salad dressing, or as a condiment or ingredient in all of your favorite recipes… Gayle’s adds a yummy subtle flavor that kids LOVE! And you will feel good that they love it too!

Try these easy kid friendly recipes… 

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Easy BBQ Fajitas

What You Need:
1 lb. boneless skinless chicken breasts, cut into strips
1   each green and red pepper, cut into strips
1 onion, cut into thin wedges
1/2 cup  Gayle’s Sweet ‘N’ Sassy Original Barbecue Sauce
8 Flour Tortillas, warmed
1 cup  Mexican Style Finely Shredded Four Cheese
1/2 cup Thick ‘N Chunky Salsa
1/4 cup  Sour Cream

 
Make It:

HEAT grill to medium-high heat.
COMBINE chicken, vegetables and barbecue sauce. Let stand 5 min. Poke holes evenly in bottom of 13×9-inch disposable foil roasting pan with fork or skewer. Place chicken mixture in pan; place pan on grate of grill. Cover grill with lid.

GRILL chicken and vegetables 20 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
SPOON onto tortillas; top with remaining ingredients. Roll up.

 
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 BBQ Potato Wedges

 What You Need:

5 tablespoons olive oil
6 tablespoons Gayle’s BBQ Sauce
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1/4 teaspoon ground cumin (optional)
2 pounds russet or baking potatoes (3 potatoes), scrubbed
sour cream (optional)

 
Make It:

1.Heat oven to 450° F.

2.Drizzle 1 tablespoon of the oil onto a rimmed baking sheet.

3.In a large bowl, combine the remaining oil, the BBQ sauce, hot pepper sauce, black pepper, and paprika and cumin (if using).

4.Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).

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BBQ Chicken Wraps

 
What You Need:Gayle’s Sweet ’N’ Sassy Original BBQ SauceBoneless skinless chicken breastRoasted red bell peppersMozzarella cheeseRomaine lettuceTortillasSalt and PepperOlive oil

Make It:

Preheat oven to 425 degrees. Coat your baking dish with olive oil and place your chicken in the dish. Season with salt and pepper. Coat the underside of the chicken breast with a generous helping of Gayle’s Sweet ’N’ Sassy

Original BBQ Sauce. Place in the oven and cook for 10 minutes. After 10 minutes – flip the chicken and smother the top side with Gayle’s Sweet ’N’ Sassy Original BBQ sauce and put it back in the oven for the final 10 minutes. At this point you should have very juicy, tasty BBQ chicken. Let it cool for at least 7-10 minutes before cutting into strips. This helps seal the moisture into the meat. Heat your tortilla and brush some BBQ sauce onto the tortilla so you’ve got a nice BBQ base. Next, lay down the romaine lettuce and mozzarella cheese. Place 3-4 strips of the BBQ chicken onto your tortilla and top with roasted red bell peppers – wrap and serve.

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Barbecue Fries

 
What You Need:

5 tablespoons olive oil

6 tablespoons barbecue sauce

½ to 1 teaspoon hot pepper sauce

½ teaspoon black pepper

½ teaspoon paprika (optional)

¼ teaspoon ground cumin (optional)

2 pounds russet or baking potatoes (3 potatoes), scrubbed

sour cream (optional)

Make It:

Heat oven to 450° F.
Drizzle 1 tablespoon of the oil onto a rimmed baking sheet.
In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using).
Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).
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What You Need:

6 slices Deli Fresh Slow Roasted Roast Beef, cut into thin strips
 1 Tbsp.  Gayle’s Honey Sweet BBQ Sauce
 1 whole wheat hamburger bun
 1   lettuce leaf
 1 American Cheese slice
 
Make It:

 
TOSS meat with barbecue sauce.

FILL bun with lettuce, meat and Cheese.

Variation To serve warm, omit lettuce. Place on microwaveable plate. Microwave on HIGH 30 sec. or just until warmed.

2nd & 3rd Place winners for Gayle’s Greatest Hot Dog Contest…

Congratulations to our 2nd and 3rd place winners. We had so many great entries, it was hard to narrow it down! But here are a few good ones to try…

 

2nd Place Winner – The Pizza Dog, by Mike Uylaki

You top the hot dog with tomato sauce, mozzarella cheese, and pancetta. This is tasty and a new twist on hotdogs.  A must try for hotdog and pizza lovers!

Hmmmmm… This one makes me want to try a Gayle’s BBQ Pizza Hot Dog!!! Mike, try giving your Pizza Dog a new twist using our famous BBQ Chicken Pizza recipe…. Fontina Cheese, Thin red onion and Gayle’s BBQ Sauce.

 

3rd Place Winner – Sassy Dogs, by Mary Burns

First grill the hot dog on the grill with your choice of Gayle’s Sweet N Sassy BBQ Sauce. (I prefer the Extra Sassy) Grill onions and green peppers. Melt peppercorn cheese on the bun while lightly grilling it. Put it all together and enjoy!

 

Other Runner Ups worth mentioning…

Potato Dog, by Tara Mills

You may say eww but u got to try it .. u will like it!
Take hotdog slice it down the middle. Make mashed potatoes instant or good homemade. Spread the potatoes down the middle of the hotdog. Take a small strip of cheese down the length of the hotdog…  either put on grill (low heat) or in over on like 350 degrees for a little bit to see the cheese melt and there you go. You gotta try it there soooo yummy good!

Curried Dogs ‘n Pasta, by James Doyle

Olive oil, red onion (not quite diced), garlic (diced), and Nathan’s hot dogs(cut into dime size roughly) and sautéed. Steamed cut carrots (or any vege). Boiled pasta al dente (like Penne). Lawry season salt (can use sea salt, but use slightly more paprika); 1/2 lemon squeezed; black pepper (course); can use lemon pepper instead, or any citrus; red pepper flakes; paprika; curry powder. Add spices as sauteing cooks down. I like to lightly oil/butter my pasta. Add vege’s near end of sauteing and stir, then all into pasta, stir thoroughly. Can add favorite cheese (maybe Parmesan) to top and bake at 300 for 30-45min dependent on how crusty you like the top…Done. You don’t have to bake, I’m often too hungry to wait.

A Little Hot – A Little Sweet, by William Simkins

Start with Nathans all beef all kosher hot dogs, All natural seasoning & veggies.. Light drizzle of olive on the dogs, Hand chopped red onion, hand chopped large pickle, real chopped garlic, and then the best for last, “Gayles Honey Sweet” Sauce… You cannot get any better than that!!!!!

CA Dog, by James Ray

Keep it simple, but good! Start with a good smoked sausage, I like Johnsonville Beddar Cheddar Smoked Sausage & Cheddar Cheese. Make sure your hot dog buns are good quality too. Add sliced Avocado, and pour on Gayle’s BBQ Sauce… my favorite is the Chipotle flavor… I call it the CA Hotdog!

 

Best Hot Dogs in the World, by Denise Soloko

I like to BBQ my hot dogs with Gayle’s BBQ sauce. Then add chili, cheese and finely chopped onions.
Great dog if I do say so myself!

 

Notch your Every day Hot Dog, by Luke Dahlgren

This recipe brings the hot dog up a notch!

Ingredients:
Prosciutto
Spinach
Parmesan Cheese
Garlic
Extra Virgin Olive Oil

Wrap hot dogs with 2 slices of prosciutto. Put hot dogs on grill over medium heat.
While hot dogs are on grill, cook garlic in oil, and add spinach to wilt. When hot dogs are done, put in bun and cover with spinach. sprinkle parmesan cheese if desired. Delicious

 

Italian Double Dogs by, Joseph Tomaskovic

Cook up some thick sliced potatoes and peppers and onions in a small fry pan with some oil till the potatoes are just crispy on the outside. Grill 2 dogs on the grill, Slice open a half moon roll to serve on. Place the 2 dogs, onions and peppers and then the potatoes on the roll and enjoy!

Rachel’s Sauerkraut Bacon Dog by, Rachel Munyon

You cut that baby ALMOST all the way in half, load it up with sauerkraut, wrap it with a nice piece of applewood smoked bacon and throw it right on the grill!

Cook it up, toast your bun, add your favorite condiments, and BAM! You’ve got yourself the best tasting BBQ treat on the menu.  I’d like to believe my grandma invented this recipe, it’s a family tradition.

Congratulations to Rob Kellakis

Congratulations to our all of our contest winners! Once again, we received many creative, unusual and tasty Hog Dog submissions! Thanks to everyone who participated in our Greatest Hot Dog Quest!

You can check out the Grand Prize winning Hot Dog below… Rob won a year’s supply of Gayle’s BBQ Sauces, plus a WeberQ 100 BBQ Grill! Way to go Rob! We hope you and your friends and family will enjoy many great barbecues to come! 

 

 

Hotrod’s Sweet Smoke Dogs 

by Rob Kellakis

Start out with some Apple Cider Smoke Gayle’s BBQ sauce (my favorite Gayle’s sauce!)

Pour one bottle into a small sauce pot that you can put directly onto a grill to heat up the sauce.

You will need some good all beef hot dogs and you will need to cook them low and slow till the dogs split their skins… as soon as they do, you can put the dogs into the pot with the heated Gayle’s Apple Cider Smoke sauce… let them sit for five minutes in the heated sauce.

Split open the buns and put the sauce covered dogs into the buns then sprinkle some celery seeds over the dog along with some diced sweet onions and two thin tomato wedges and eat……yum! 

 

 

Gayle’s Greatest Hot Dog Contest 2011 – Enter to WIN!!!

 

Gayle’s Greatest Hot Dog Recipe Contest

July is National Hot Dog Month, and Gayle’s is celebrating again! Enter your original mouth watering Hot Dog creations for a chance to win a Weber Q 100 gas grill and a year’s supply of Gayle’s Sweet ‘N’ Sassy BBQ Sauces!

Entries can have any amount or type of ingredients, but must be edible and delicious!

Enter to win now through July 22nd online at http://www.Facebook.com/GaylesBBQSauces

 or http://www.gaylesbbq.com/hotdogcontest.

Winner will be announced by July 29, 2011.

One entry per person. Recipes become property of Gayle’s BBQ and may be used for marketing purposes.

Please submit photo with recipe (send via email to lilgaylebbq@gmail.com)

 

Natural Products Expo West 2011

Natural Products Expo West/SupplyExpo (expowest.com, supplyexpo.com), was home for three days to the largest number of exhibits in its 31 year history at the Anaheim Convention Center in Calif., March 10-13, 2011. This year’s event hosted 3533 exhibits and more than 58,000 industry members.

“The record number of booths at this year’s Expo West is proof positive of industry growth and translates to healthier food choices on store shelves,” said Adam Andersen, show manager for Natural Products Expo West. “Year after year we continue to offer businesses within the healthy lifestyle marketplace a premier place to launch new products and the opportunity to build community.”

Gayle’s BBQ Sauces proudly served the crowd with our Gluten Freen Preservative free, GMO Free, Cholesterol Free BBQ Sauces.. everything is free, except the flavor! Gayle’s was a huge hit… the aroma kept bringing people over to the booth, as usual! Everyone loves Gayle’s BBQ!

REMEMBER: Recycle your Gayle’s BBQ Sauce Bottles!!!!!!!!!!!!!!!!

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International Pizza Expo

March 1 – 3, 2011: A Record-Breaking International Pizza Expo®

Record Attendance: More Than 6,400 Attendees

Gayle’s BBQ Sauces was there to represent!! We were talking to people about amazing BBQ Chicken Pizza, and BBQ Pulled Pork Pizza, sure to be the next HUGE HIT!

Thank you to all who visited our booth.. We had a ton of fun in Vegas with you all!

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Recap of the event:

Monday, Feb. 28
The first-ever New Operator Monday brought hundreds of first-time attendees to the meeting rooms for programming geared toward those planning a pizza-concept restaurant and those in the first months of operation.

Big Dave Ostrander kicked things off with an optional morning-session comprehensive workshop, “So, You Want to Open a Pizzeria,” followed by afternoon seminars on subjects as varied, and focused for new operators, as “How to Hire So You Don’t Fire,” “Community Marketing 101” and “10 Common Restaurant Startup Mistakes.” Big Dave then returned at 5:30 p.m. to moderate a panel discussion featuring veteran operators addressing the questions of attendees.

The day concluded with a lively New Operator Reception, with food, drink and the opportunity to network with other early-stages pizza operators.

Tuesday, March 1
Sean Brauser, the founder and president of Romeo’s Pizza, headquartered in Medina, Ohio, jump-started opening day for the general sessions and exhibit hall with an inspiring keynote address before a jam-packed audience. Then, at 9 a.m., the ever-popular Tony Gemignani began his hands-on optional workshop, “Making Dough With Tony Gemignani, Part I,” and a slate of business-boosting seminars, eight in all, were held in the meeting rooms.

At 10 a.m., attendees stampeded into the exhibit hall — the largest ever — and crowded around exhibitor spaces offering the best products and services in the industry. Concurrently, the demonstration area on the show floor offered stadium seating for those interested in pizza-making demos and competition in the traditional pizza category of the International Pizza Challenge. CLICK HERE to download all the IPC standings.

As the buzz of activity on the show floor was nearly concluded at the approach of 3 p.m., afternoon seminars — 17 in all — doled out tips, advice and encouragement on a variety of subjects. The day ended with a full-house Beer & Bull session of networking moderated by Pizza Today publisher Pete Lachapelle and sparked by some much-needed thirst-quenchers.

Wednesday, March 2
The second keynote speaker, Joe Fugere, owner of Seattle’s Tutta Bella Neapolitan Pizzeria, engrossed early-morning listeners with the story of his journey to Italy and love-at-first-sight encounter with the style of pizza he has so successfully brought back to the U.S. Tony Gemignani continued his dough-making classes and another round of seminars on fresh subjects — from improving service to e-marketing and social media-marketing and lessons in leadership — preceded reopening of the exhibit hall.

Action was just as intense on Day 2 on the show floor, while pizza making demonstrations drew big crowds and creative pie-builders vied for a finalist spot in the non-traditional pizza category of the International Pizza Challenge. (There were free samples for everyone in attendance.)

Another 17 afternoon seminars covering all aspects of the the business made the International Pizza Expo an educational experience for any attendee looking for business-improving suggestions. And Beer & Bull returned, again becoming a boisterous exchange of winning ideas for managing a successful restaurant.

The evening was capped, fittingly, with the World Pizza Games Finals & Rockin’ Party — free for all attendees and exhibitors with food, drink and the amazing crowd-pleasing routines of crust-spinners from around the globe. Winner of first place in Individual Acrobatic, Masters Division was Eric Corbin of Tony’s Pizza A GoGo in San Francisco. And the winner in Individual Acrobatic, First Division was Pat Miller of A Slice of New York in Columbus, Ohio.

Thursday, March 3
The final day featured optional workshops on dough by Tony Gemignani and menu pricing with Big Dave Ostrander, as well as morning business-boosting seminars.

The exhibit hall remained busy from 10 a.m—3 p.m. Meanwhile, the crowd grew in the pizza-making competition area for the International Pizza Challenge Finals, which culminated with a $10,000 winner in both the traditional and non-traditional pizza categories. There was also a blind box competition for finalists, using the secret ingredient (Frank’s RedHot Sweet Chili Sauce), which was won by traditional category winner, Carmelo Oliveri of Verona, Italy. He was presented with another check, this time for $5,000. Farelli’s Wood Fire Pizza won the first Pizza Box contest, voted on by Expo attendees. A drawing for a Hobart Mixer and the $20,000 Mega Bucks Giveaway added to the big-money day on the show floor.

At 3 p.m., the Expo officially ended. It was a great week for everyone present!

Gayle’s BBQ at CSNA in Pasadena

Gayle’s BBQ Sauces joined thousands of others at the recent CSNA show in Pasadena, California. Gayle’s wants to help our kids receive great tasting, nutritious foods in their schools!

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Perfect BBQ appetizers for New Years!!!!!

L’il Gayle’s Recipe Corner…

Looking for great NYE appetizers? These are so good, you won’t eat just one!

 

Barbecued Chicken Wontons
These tasty little wonton appetizers make interesting party snacks, or serve them as an appetizer before a special meal.
Ingredients:
·1 cup cooked diced chicken
·1 teaspoon Cajun seasoning
·3 green onions with about 3 to 4 inches of green, coarsely chopped
·1/4 teaspoon salt
·Dash black pepper
·3 tablespoons purchased or homemade barbecue sauce
·24 to 30 wonton wrappers
·Oil for deep frying
·Gayle’s BBQ Sauce for dipping

Preparation:
In a food processor, a food chopper, or by hand, finely mince the chicken and onions with seasonings. Add 3 tablespoons of Gayle’s BBQ sauce and process or mix well to combine. Put 1 teaspoon of the chicken mixture in the center of a wonton wrapper. Lightly brush water all around the edge of the wrapper. Fold over and press the edge all around to seal or follow instructions on the wonton wrapper insert for folding. Keep filled wontons covered with a damp dish towel to keep them from drying out, and keep the unused wrappers covered.
Heat oil in a deep fryer to 370°. Fry the filled wontons, 3 or 4 at a time, until golden brown. Transfer to paper towel-lined plate and keep warm. Serve with barbecue sauce.
Makes about 2 to 2 1/2 dozen appetizers.

BBQ Sausage Bites
Ingredients:
·1 cup Gayle’s BBQ sauce
·16 ounces reduced fat sausage of your choice

Preparation:
Turn slow cooker on HIGH and pour the BBQ sauce into the crock of your slow cooker. If using large link sausage, slice into 1/3-inch thick slices. If using smaller link sausage, cut into 1-inch long segments. Stir the sausage pieces into the BBQ sauce in the slow cooker and heat about 45 minutes or until sausage and sauce are good and hot. Reduce heat to LOW for the party and keep it on low until the sausage bites are all gone. Serve the turkey bites with toothpicks if desired.
Makes 8 servings

BBQ Stuffed Hush Puppy Appetizers
Ingredients
◦1 Pork Shoulder
◦Prepared hush puppy mix (Follow package instructions to make 40 hush puppies)
◦Oil for frying hush puppies
◦1 cup Gayle’s BBQ sauce
◦1/3 cup kosher salt
◦1/3 cup dark brown sugar
◦1 teaspoon cayenne pepper
◦4 tablespoons garlic powder
◦2 pints water
◦2 pints beer (optional, can substitute extra water)
◦10 large cloves of garlic, peeled

Preparation:
In a small bowl mix together salt, brown sugar, cayenne pepper and garlic powder. Rub mixture over pork shoulder, wrap with plastic wrap and refrigerate for 24 hours.
Remove pork shoulder from the refrigerator an hour before you are ready to cook to allow it to come to room temperature. Heat grill to medium heat. Place the pork shoulder on the grill directly over the fire and cover. Allow to cook for 10 minutes or until the sugar has caramelized and the outside is brown and crunchy. Make sure to watch carefully so the meat does not catch fire. (If it does, just move it away from the direct fire).
Preheat oven to 325 degrees F. Place browned pork shoulder in a roasting pan. Place the water, beer and garlic cloves in the pan with the pork shoulder. The water should come halfway up the side of the meat. Add more water if needed. Cover with foil or lid and cook for 8 hours. Remove from oven and allow to cool until you are able to pull meat apart.
While meat is cooling fry hush puppies according to package directions. Make just slightly bigger than your average hush puppy (a large tablespoon size).
Cut a hole out of the top of each hush puppy and fill with the pulled pork. Top with Gayle’s BBQ sauce. You can also mix Gayle’s BBQ sauce in with the pulled pork prior to stuffing hush puppies. Save your extra pork for sandwiches!

Serves: 40

 

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