Archive for the ‘Recipes and Tips’ Category
Thursday, August 11th, 2011
Heffys Meatloaf (by The Hef)
Admit it, you’ve had meat loaf at some point in your life. Ok maybe you didn’t immediately fall in love this American staple but like any red blooded American you liked it. Here’s a way to re-discover mom’s favorite go-to recipe…with a twist that just might get this back on your regular rotation.
Ingredients:
- 1 ½ lbs. of 93% lean ground beef
- ¼ tsp of basil
- 1 Tbls Worcestershire sauce
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 3 slices of bread (toasted and cut up into ¼ inch squares)
- 1 large egg
- 1 Tbls butter
- 1 tsp cayenne pepper
- 1 Tbls brown sugar
- 1 tsp chili powder
- ½ cup HEFFYS All Natural Original
Preparation:
In a large bowl, combine all of the ingredients except the Heffys and mix well with your hands (we use gloves but hey thats the kind of guys we are); ensuring that all of the spices are mixed thoroughly.
Pre heat the oven to 350 degrees and spray a loaf pan with cooking spray. Form the hamburger mixture into the pan and top with the ½ cup of Heffys All-Natural Original. Bake for 90 minutes, ensure that it is done by using a meat thermometer; should read 160 to 180. For a less spicy version; exclude the cayenne pepper and chili powder.
Enjoy with the family or some friends.
Tags: BBQ, BBQ Sauce, Better with Heffys, Heffys BBQ Co., recipes, Sauce
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Tuesday, May 31st, 2011
HEFFYS Bacon wrapped BBQ Shrimp (by The Hef)
Summer time is the best time of the year in my opinion. There are so many events going on and with that comes some of the best food of the season. We just went camping this weekend and we were all exchanging foods with our friends. I decided to try a recipe that was something new for me and it turned out great! Just follow the steps below and get ready for a great BBQ meal!
Ingredients:
1-½ cups HEFFYS All Natural Sweet Mesquite BBQ sauce.
1 tablespoon garlic powder
2 tablespoons lemon juice
1 pound peeled and deveined shrimp
½ pound pepper bacon (or preferred bacon)
Preparation:
Cut slices of bacon in half. Cook bacon half way (should not be crisp). Combine Heffys Sweet Mesquite BBQ Sauce, lemon juice and garlic powder (pour half of mixture into separate bowl for use later). Dip shrimp into half of sauce to thoroughly coat.
Wrap each piece of shrimp with ½ piece of bacon. Place on skewer (leave small space between pieces). Place on greased hot grill, basting with remaining sauce mixture. Grill for approximately 4 to 6 minutes (depending on size of shrimp).
Tags: BBQ Sauce, Better with Heffys, grilling, Heffys, Heffys BBQ Co., recipes
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Friday, April 29th, 2011
If you are looking for a twist on the old tired meatloaf; give this one a try. It is easy and tastes fantastic! Here’s what you need:
Ingredients:
1 ½ lbs. of 93% lean ground beef
¼ tsp of basil
1 Tbls Worcestershire sauce
1 tsp onion powder
½ tsp salt
½ tsp pepper
1 tsp garlic powder
3 slices of bread (toasted and cut up into ¼ inch squares)
1 large egg
1 Tbls butter
1 tsp cayenne pepper
1 Tbls brown sugar
1 tsp chili powder
½ cup HEFFYS All Natural Original
Preparation:
In a large bowl, combine all of the ingredients except the Heffys and mix well with your hands; ensuring that all of the spices are mixed thoroughly. Pre heat the oven to 350 degrees and spray a loaf pan with cooking spray. Form the hamburger mixture into the pan and top with the ½ cup of Heffys All Natural Original. Bake for 90 minutes, ensure that it is done by using a meat thermometer; should read > 160. For a less spicy version; exclude the cayenne pepper and chili powder.
Enjoy!
Tags: BBQ Meat Loaf, Heffys, Recipe, Yummy
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Monday, January 3rd, 2011
What you need:
Ready made pizza crust
2 chicken breasts
1/2 lb bacon
8oz fresh mozzarella cheese
5-6 fresh basil leaves
1 cup Heffys Sweet Mesquite bbq sauce
Directions:
Fire up your grill and cook up your chicken and bacon. Lower your grill down to low and if you have a pizza stone, put it on your grill to get it heated up (if you don’t have a pizza stone you can just put your pizza directly on the grill but it is very easy to burn your crust that way…so, maybe ask for a pizza stone for your birthday 
Cut/break up your chicken and bacon into bite size pieces, Chiffonade the basil and cut the fresh mozzarella into 1/4 inch slices. Now it’s time to assemble your delicious pizza…place your crust on your stone and spread about half a cup of Heffys BBQ Sauce on top. Spread the chicken and bacon evenly over the crust then apply the fresh basil and then the mozzarella on top. Finally drizzle on the remaining Heffys BBQ Sauce and close the lid of your grill until your cheese is all melted.
That’s it, Cut and enjoy! If you have had a chance to make this pizza and have added some other ingredients to it, please leave comments so we can all try your additions
Download HERE >>
Tags: BBQ, BBQ Sauce, grilling, Heffys BBQ Co., pizza, recipes
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Wednesday, October 20th, 2010
A few weeks ago we were at the American Royal BBQ competition. Some of you may know that Heffys has taken home lots of awards in the sauce contest over the last 4 years. Let’s just say, 3 Time “Peoples Choice” Award, 3 “Top 10″ finishes among others…
So it’s no surprise that they asked us to come cook something with Heffys at the cooking demonstrations. We sent our CEO, Mike Farag, over to the Royal to be one of the chefs’ presenting that day, he happened to be right before Hell’s Kitchen winner, Holli Ugalde.
What did he make you ask….Heffys Rocket BBQ Hummus. Yeah that’s right. Hummus & BBQ. A match made in heaven, according to the over 100 people who watched eagerly as our boy combined all the elements most would never think to do.
Sound good? Trust us….it’s ROCKET good.
Ingredients:
2 Cloves Fresh Garlic
3-5 Tbsp Heffys Hot & Spicy BBQ
1 teaspoon Fresh Thyme
1 Can Garbanzo beans
4-5 Tbsp Tahini (organic)
5-7 Tbsp Extra Virgin Olive Oil
2 Tbsp Montreal Spice Mix
1/4 of Fresh lemon Juice (roughly)
Mince fresh garlic and thyme; combine
with 1 tablespoon of Montreal in food
processor for 3-5 seconds
Drain garbonzo beans, pouring off 1/4
cup of the juice (save for use later). Add
garbonzo beans, tahini, Heffys, 4 Tbls
olive oil and 1 Tbls Montreal to
processor and blend for 20-30 seconds.
Add part of poured off juice and
additional olive oil, thoroughly blend 30-
60 seconds or to your taste.
Download the recipe HERE>>
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Tuesday, October 13th, 2009
Need a quick and delicious snack for watching the big game?
INGREDIENTS
1/4 cup of your favorite Heffys BBQ Sauce
1 bag of Tostitos® tortilla chips
15oz jar of Tostitos® queso dip
15oz can of black beans (drained)
1/4 cup of Ranch dressing
DIRECTIONS
Mix the Heffys, Queso dip, Ranch dressing, and black beans together in a mixing bowl. DONE, it’s that easy. Grab the chips and enjoy!
Tags: chips, dips, recipes, snacks, superbowl, Tostitos
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Friday, October 9th, 2009
Great Fall dessert recipe from a friend of Heffys Kelly M.
INGREDIENTS
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch baking pan.
Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top.
Bake at 350 degrees F (175 degrees C) for about 1 hour but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.
Yield 1 – 9 x 13 inch cake
Tags: cake, dessert, pumkin, recipes
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Sunday, September 20th, 2009
Fresh Beef, Veal, Lamb
-Medium Rare 145° F
-Medium 160° F
-Well Done 170° F
Ground Meat & Meat Mixtures
-Beef, Pork, Veal, Lamb 160° F
-Chicken, Turkey 165° F
Poultry
-Chicken & Turkey, whole 165° F
-Poultry Parts 165° F
-Duck & Goose 165° F
-Stuffing (cooked alone or in bird) 165° F
Fresh Pork
-Medium 160° F
-Well Done 170° F
Ham
-Fresh (raw) 160° F
-Pre-cooked (to reheat) 140° F
Seafood
-Fin fish 145° F or until opaque & flakes easily with fork
-Shrimp, Lobster & Crabs Flesh pearly & opaque
-Clams, Oysters & Mussels Shells open during cooking
-Scallops Milky white or opaque & firm
Tags: tips
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Sunday, September 20th, 2009
Would you like to try something a little different on the grill? Here is a great idea that will be a hit with the kids as well; grilled Heffys Meatball Pizza.
Ingredients:
2 cups all purpose flour
1 pkg. (1/4 oz.) quick rise yeast
1/ tsp. sugar
1/2 tsp. salt
3/4 cup warm water
1 tsp olive oil
20 (or so) frozen Italian meatballs
1/2 cup Heffys BBQ sauce
1/4 cup apricot preserves
2 cups shredded cheese (whatever suits you best)
1/4 cup sliced green onions (optional)
* In a large bowl, combine the flour, yeast, sugar and salt. Add water and oil; mix until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let stand for 15 minutes.
* Meanwhile, cook the meatballs according to the directions on the package. Cut the meatballs in half and in a large bowl, combine with your favorite flavor of Heffys BBQ sauce and stir to coat. If a 1/2 cup of Heffys is not enough; feel free to use more!
* Divide dough into fourths. Roll each portion into a 6 inch wide circle. Coat the grill rack with cooking spray before starting the grill.
* Grill dough, covered, over medium heat for 1-2 minutes or until the crust is lightly browned. Remove from the grill and layer the grilled side of each pizza with meatball mixture, cheese and onions. Return pizzas to the grill and cover cooking 4-5 minutes or until the curst is lightly browned and cheese is melted.
So quick and easy and very tasty!
Enjoy
Tags: meatballs, pizza, recipes
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Sunday, September 20th, 2009
This info is brought to you by one of our partners The Firewood Guy whose products you can find at most of our retailers in Wichita, KS.
OAK - Always pleasant, very versatile, never overpowering. Use it for “dadgum big ol’ pieces of meat” like big roasts, big briskets, big chops, big steaks. Excellent for taking the “wild” out of heavy game. Replace your charcoal habit with oak, 100% natural and no glue or fillers like most charcoal briquettes. Many prestigious restaurants advertise throughout their menu their “Oak Fired Grill”
HICKORY – The KING of woods!! Excellent for all red meats, pork, and poultry but be careful you don’t use too much. Hickory is one of those woods that you can over smoke with and the flavor can become TOO strong. So ramp up slowly until you find out how you like it.
PECAN – Simply stated, pecan is “hickory lite”. Very subtle, sweet and mild. Goes with anything and I mean anything, it can even be used for baking. Truly a chef’s choice.
MESQUITE – Tremendous, but don’t use too much! Flavors? BAM! Excellent for beef, chicken, fish, wild game. Burns very hot and works great for grilling to give that “flame kissed” taste. Smokers? Yes, but again be careful and ramp up slowly.
APPLE – Mild, fruity and sweet taste. Good with poultry (skins will brown), fish, pork and even vegetables.
CHERRY – Very similar to apple. Flavor large meats like ham or pork shoulder. Also good with fish, salmon and poultry.
PEAR – Nice subtle fruity smoke flavor but not quite apple or cherry. Great with chicken, pork and all vegetables.
MULBERRY – The most overlooked of the cooking woods. It is a fruit wood like apple, cherry and pear BUT it has the density and heating value of oak. The best of both worlds, use it for anything.
Experiment and practice is the name of the game! You never know what you’ll like and don’t like until you try it, have fun!
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