Stovetop BBQ

Chipotle Pineapple BBQ Sauce

  • 3 ancho chili peppers (dried)
  • 6 chipotle peppers (dried)
  • 1 tsp liquid gold
  • 1 medium red onion chopped
  • 1/2 tbsp dry mustard
  • 1 tbsp worcestershire sauce
  • 1 tbsp sweet paprika
  • 2 1/2 tbsp brown sugar
  • 1 cup water
  • 1 cup chopped pineapple
  • 1/4 tsp liquid smoke

Directions: Submerge ancho & chipotle peppers in water on stovetop, let sit for an hour then puree and set aside. In saucepan, combine chopped red onion, liquid gold, dry mustard, worcestershire sauce, paprika, brown sugar, pineapple and water with 2 tbsp of the ancho/chipotle mixture. Add salt & pepper to taste. Heat on medium for about an hour, stirring occasionally. Puree.

Mac n’ Cheese

  • 1 cup shredded menjhengo cheese
  • 1 cup shredded asiago cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded gruyere cheese
  • 32 oz milk
  • 1 shallot
  • 1 garlic bulb
  • 8 oz heavy cream
  • 1tbsp worcestershire sauce
  • 1/2 tbsp siracha sauce
  • 1/4 tsp fresh nutmeg
  • 1 16oz package elbow macaroni

Breadcrumb Mixture

  • 2 cups breadcrumbs
  • 1 cup cheddar cheese
  • Salt & pepper to taste

Directions: Peel shallot and cut top of garlic bulb and place both in saucepan with milk, cook on medium heat for about 30 minutes. In a separate sauce pan make a roux, and slowly add the hot milk mixture while whisking to prevent clumps. Add in cheese & stir until melted. Add remaining ingredients and warm before pouring over macaroni. Top with breadcrumb mixture.


  • Mixture of ground chuck & sirloin

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