Classic Steak with Bleu Cheese Chive Butter Recipe

  • 4 6 oz. steaks (6 oz. steaks )
  • 1 ¼ cup KC Masterpiece® Classic Steakhouse Marinade® (KC Masterpiece® Classic Steakhouse Marinade®)
  • 1/2 cup bleu cheese, crumbled ( bleu cheese, crumbled )
  • 1/2 stick butter, softened (butter, softened )
  • 2 Tbsp. minced chives (minced chives )

Prep

  1. Arrange the steak in a shallow dish or resealable plastic container. Pour in 1 cup of the Steakhouse Marinade and turn meat until evenly coated. Cover and marinate in the fridge for 30 minutes, or longer for more flavor. When the meat is ready discard any unused marinade.
  2. For the butter: in a medium-size mixing bowl, combine the bleu cheese, butter and chives; stir until combined. Refrigerate until ready to serve.
  3. Prepare a grill for direct cooking over medium-high heat.

Cook

  1. Cook the meat to desired doneness, about 4-7 minutes per side. Make sure meat reaches an internal temperature of at least 145ºF. Remove from the grill and let the meat rest for 5 minutes.
  2. Plate the steak and top with a tablespoon of fresh Steakhouse Marinade and a dollop of the butter. Serve immediately.

Kung-Fu Kielbasa Recipe

Prep

  1. Prepare a charcoal grill for direct cooking over medium-high heat.
  2. Preheat the oven to 350ºF.

Cook

  1. Grill the kielbasa until the outside starts to brown and grill marks start to show, about 10 minutes. Remove and let cool for about 5 minutes.
  2. While the kielbasa is cooling, combine the KC Masterpiece® sauce with the sriracha in a large mixing bowl. When the kielbasa cools enough to handle, slice it into 1/2-inch pieces and place it in a large baking dish. Pour the sauce over top and turn meat until evenly coated. Place in the oven and cook until everything is heated through, about 15 minutes.
  3. Serve immediately.

Classic Chicken Sliders Recipe

Spicy Pickles

  • 16 oz. dill pickle chips (dill pickle chips )
  • 1 cup sugar (sugar)
  • 1 tsp. red pepper flakes (red pepper flakes)
  • 1/8 tsp. hot sauce (hot sauce )
  • 2 garlic cloves, minced (garlic cloves, minced )

Chicken

  • 2 lbs. chicken breasts, cut into smaller portions (whatever fits best on the bun) (chicken breasts, cut into smaller portions (whatever fits best on the bun))
  • 1 bottle KC Masterpiece® Kansas City Classic Barbecue Sauce®" (KC Masterpiece® Kansas City Classic Barbecue Sauce®)
  • 1 package of sliced dinner rolls (package of sliced dinner rolls)
  • toothpicks (toothpicks )

Dry Rub

  • 1 ½ tsp. onion salt (onion salt )
  • 2 tsp. sugar (sugar )
  • 1 ½ garlic powder (garlic powder)
  • 1 tsp. black pepper (black pepper)
  • 1/2 tsp. chili powder (chili powder )
  • 1/2 tsp. cumin (cumin)
  • 1/2 tsp. coriander (coriander)

Prep

  1. Prepare a charcoal grill for direct cooking over medium-high heat.
  2. For the pickles: Drain and place the pickles in a large mixing bowl (keep the jar). In the jar, add the sugar, red pepper flakes, hot sauce and garlic. Stir and let stand until the sugar dissolves. Put the pickles back into the jar and refrigerate until needed.
  3. In a large mixing bowl, combine the onion salt, sugar, garlic powder, pepper, chili pepper, cumin and coriander. Use the mixture to season the chicken on all sides.
  4. Warm up the KC Masterpiece® sauce in a medium-size saucepan over low heat.

Cook

  1. Grill the chicken until cooked through, about 3 minutes per side. Make sure the center is no longer pink and an internal temperature of at least 165ºF has been reached.
  2. When the chicken is ready, remove from the grill and place into the large frying pan with the warmed sauce. Stir until chicken is evenly coated.
  3. Scoop the chicken onto the dinner rolls and top with pickles. Spear with a toothpick and serve.

Citrus Caribbean BBQ Pork Ribs Recipe

  • 1 rack for baby back ribs (rack for baby back ribs )
  • 1 fresh oranges, halved (fresh oranges, halved )
  • 1 bottle KC Masterpiece® Caribbean Jerk Marinade® (KC Masterpiece® Caribbean Jerk Marinade®)
  • 1/2 tsp. chili paste (chili paste)
  • 3 Tbsp. soy sauce (soy sauce )
  • 3 Tbsp. sugar (sugar )

Prep

  1. Slice the rack into 4-rib portions. Bring a large stockpot of water to boil.
  2. Slice the oranges in half. Reserve 3 halves and squeeze the juice from the remaining one into a large mixing bowl. Add the KC Masterpiece® marinade, chili paste, soy sauce and sugar, and stir until thoroughly combined. Set aside.
  3. Preheat oven to 350ºF.
  4. Prepare a charcoal grill for direct cooking over medium-high heat.

Cook

  1. Boil ribs for 15 minutes then place on a foil-lined cookie sheet. Squeeze the 3 orange halves over the meat and sprinkle evenly with the garlic salt and pepper. Bake for 20 minutes.
  2. Place the ribs onto the grill and cook for another 20-30 minutes, basting regularly with the sauce. Make sure the meat reaches an internal temperature of at least 145ºF.
  3. Remove the ribs from the grill and cover with butcher paper or aluminum foil and let the meat rest for 10-15 minutes. Serve with additional sauce for dipping.

Kansas City Classic Ribs Recipe

  • 1/3 cup soy sauce (soy sayce )
  • 2 Tbsp. sesame oil (sesame oil)
  • 1 tsp. garlic powder (garlic powder)
  • 1 tsp. powdered ginger (powdered ginger)
  • 1 cup KC Masterpiece® Kansas City Classic Barbecue Sauce®" (KC Masterpiece® Kansas City Classic Barbecue Sauce®)
  • 1 cup white or apple cider vinegar (white or apple cider vinegar )
  • 2 racks of pork loin ribs (approx. 2 lbs. each) (racks of pork loin ribs (approx. 2 lbs. each))

Prep

  1. In a large mixing bowl, combine the soy sauce, sesame oil, garlic powder, powdered ginger, KC Masterpiece® sauce, vinegar and olive oil.
  2. Arrange the ribs in a large resealable plastic container or bag. Pour in the marinade, cover/seal, and marinate in the fridge for 2 hours, or overnight for more flavor. When the meat is ready, discard any leftover marinade
  3. Prepare a charcoal grill for direct and indirect cooking by arranging the coals on one half of the grill.

Cook

  1. Place ribs on the grill, bone side down, over the direct heat. Cover and cook for 6-8 minutes. Flip the ribs, cover, and cook for 6-8 more minutes. Repeat the process until the meat is cooked through and has reached an internal temperature of at least 145ºF.
  2. When the ribs are done, move the meat to the indirect head and brush with additional KC Masterpiece® sauce. Cover and cook for another 6-8 minutes. Once the sauce starts to caramelize, remove the ribs from the grill and cover with butcher paper or aluminum foil and let the meat rest for 10-15 minutes.
  3. Slice the ribs into individual portions and serve.

Backyard Baby Back Ribs Recipe

  • 1 rack of baby back pork ribs (approx. 2 lbs.) (rack of baby back pork ribs (approx. 2 lbs.))
  • 1½ cups KC Masterpiece® Sweet Honey and Molasses Barbecue Sauce® (KC Masterpiece® Sweet Honey and Molasses Barbecue Sauce®)
  • 1/3 cup larger beer (lager beer )
  • 2 Tbsp. spicy brown mustard (spicy brown mustard)

Prep

  1. Bring a large stockpot of water to boil.
  2. Prepare a charcoal grill for direct cooking over medium-high heat.

Cook

  1. Boil the ribs, uncovered, for 45 minutes until cooked through. Make sure meat reaches an internal temperature of at least 145ºF.
  2. While the meat is cooking, combine the KC Masterpiece® sauce, beer and spicy brown mustard in a large mixing bowl. Set aside.
  3. When the ribs are done, remove from the water and pat dry. Grill for about 10 minutes, basting regularly with the sauce mixture.
  4. Serve immediately.

Smoky Thanksgiving Turkey Burger Recipe

  • 1/4 cup rice (rice)
  • 1 lb. ground turkey meat (ground turkey meat)
  • 3 Tbsp. KC Masterpiece® Kansas City Classic Barbecue Sauce®" (KC Masterpiece® Kansas City Classic Barbecue Sauce®)
  • 2 Tbsp. dijon mustard (dijon mustard)
  • salt and pepper, to taste (salt and pepper, to taste)
  • 4 slices butternut squash (butternut squash)
  • 1/2 yellow onion, thinly sliced (yellow onion, thinly sliced)
  • 4 hamburger buns (hamburger buns )
  • 1 Tbsp. cranberry relish (cranberry relish )
  • 1 Tbsp. mayonnaise (mayonnaise )

Prep

  1. Prepare rice according to package instructions.
  2. Prepare a charcoal grill for direct cooking over medium-high heat.
  3. In a large mixing bowl, use your hands to knead together the ground turkey, cooked rice, 2 tablespoons of the KC Masterpiece® sauce, mustard, salt and pepper. Make careful not overwork the meat. Divide the mixture into 4 portions and form into patties. Using your thumb, press down into the center of each patty to form a slight dimple.

Cook

  1. Place 4 slices of butternut squash under the broiler until golden brown, about 5 minutes. Set aside.
  2. In a small skillet over medium-high heat, caramelize the onion. Set aside.
  3. Grill the burgers for 6-7 minutes on each side. Make sure the meat reaches an internal temperature of at least 160ºF. Just before the burgers are done, place the buns on the grill to lightly toast them.
  4. While the burgers are cooking, use a separate mixing bowl to combine the remaining KC Masterpiece® sauce, cranberry relish and mayonnaise.
  5. Assemble the burgers by placing a patty on the bottom bun. Top with the squash, caramelized onions and a dollop of the sauce. Serve immediately.

Grilled BBQ Turkey Legs Recipe

  • 1 tsp. salt (salt)
  • 1 tsp. pepper (pepper)
  • 1/2 tsp. chili powder (chili powder)
  • 1/2 tsp. garlic salt (garlic salt )
  • 1/2 tsp. cumin (cumin)
  • 1/4 cup flour (flour)
  • 4 turkey legs (approx. 3-4 lbs.) (turkey legs (approx. 3-4 lbs.))
  • 1 cup KC Masterpiece® Hickory Brown Sugar Barbecue Sauce® (KC Masterpiece® Hickory Brown Sugar Barbecue Sauce®)

Prep

  1. Prepare a charcoal grill for direct and indirect cooking over medium-high heat.
  2. In a large mixing bowl, combine the salt, black pepper, chili powder, garlic salt, cumin and flour. Dip each turkey leg in the seasoning mixture to evenly coat.

Cook

  1. Place the turkey legs on the grill and sear on each side for about 3 minutes. Then brush each leg with the KC Masterpiece® sauce, close the grill lid, and cook for about 50 minutes, rotating/turning and re-basting each leg with more barbecue sauce every 20 minutes. Make sure the meat reaches an internal temperature of at least 165ºF.
  2. Remove turkey legs from the grill and baste one last time. Serve with remaining barbecue sauce.