Tangy Bacon Sauce - BBQ Picnic

4 slices bacon

2 TBSP flour

1/3 cup vinegar

2 TBSP sugar

½ cup water

1/8 tsp. pepper

Fry bacon and drain on a paper towel.  Blend sugar and flour into bacon fat.  Add water and vinegar.  Cook until thickened, stirring frequently.  Add pepper.  Pour sauce over cooked cabbage.

Jalapeno-Bacon Deviled Eggs - BBQ Picnic

8 hard boiled eggs, shelled, halved and yolks separated in a separate bowl and smashed finely. 

¼ cup mayonnaise or miracle whip 

1 teaspoon yellow mustard 

1 Tablespoon pickle relish or additional to taste

1 Tablespoon jalapenos, fresh picked and finely chopped

1-2 bacon strips, cooked until crisp and crumbled 

Mix miracle whip and mustard and taste. Neither ingredient should be stronger than the other. Add pickle relish and then jalapenos. Mix into yolks a quarter at a time. Spoon or pipe eggs. Garnish with bacon pieces and jalapeno slices. 

Homemade BBQ Sauce - BBQ Picnic

½ cup ketchup 

½ cup brown sugar 

2 Tablespoons honey

¼ cup apple cider vinegar

¼ teaspoon chili powder 

¼ teaspoon cumin 

¼ teaspoon black pepper 

1 Tablespoon minced onion 

Add all ingredients together in a saucepan and heat to boil until thickened. 

If desired, add 

1-2 Tablespoon minced jalapeno 

1 teaspoon crushed red pepper or hotter pepper

½ cup mince pineapple or mango

Grilled Ranch Potatoes - BBQ Picnic

2 pounds small baby red potatoes

3 tablespoons olive oil

1 packet ranch seasoning

Wash, dry and halve potatoes.

Place potatoes in a large resealable bag and drizzle oil into the bag. Seal the bag and toss to coat the potatoes.

Open the bag and sprinkle in the ranch seasoning, seal bag and toss to coat.

Thread potatoes onto skewers. Grill over medium heat 15-20 minutes, turning throughout to ensure even cooking. Remove from the grill when fork-tender.

Drizzle with ranch dressing or sprinkle with grated cheese and bacon.

BBQ Dry Rub - BBQ Picnic

¾ cup dark brown sugar

2 tsp. chili powder

2 tsp. paprika

1 ½ tsp. black pepper  ( I use 1 tsp. white pepper)

1 tsp. dry mustard

1 tsp. onion powder

1 tsp. salt

¼ tsp. cayenne pepper

Rub over meat and refrigerate for about an hour. Then cook (oven, grill or how you prefer)

Mounds Bar Brownie - BBQ Picnic

 2 packages brownie mix 

⅔ cup flaked coconut

1 can condensed milk 

Make brownie mix as the package directs and pour in a 9x13 inch pan. Combine coconut and condensed milk. Carefully pour coconut mix on top of brownie mixture. Bake according to brownie mix directions.