OUR GUEST CHEFS

My Dad's BBQ guest chef Paul Wynn shares a creative way to use left over turkey from Thanksgiving.

Our guest chef series continues with Peter Block. he makes an amazing Tortilla Smash Burger on the Camp Chef flattop griddle. Peter loves cooking and creating gluten-free recipes. Believing in the power of food to bring people together, Peter finds solace and inspiration in the kitchen. The husband and father from Chicago understands that the food we consume nourishes our bodies but meaningfully touches our souls. Peter is excited to share his culinary experiences and mouthwatering gluten-free recipes with everyone. He likes to us My Dad's BBQ sauce because it's gluten free and only has 4 grams of total sugar. Follow him on his journey of delicious and soul-filling creations at Feed Your Soul Too. Instagram: @feedyoursoultoo Recipe Ingredients: 2 lbs ground beef 1 Tbsp Lawry's Season Salt 2 tsp ground black pepper 2 tsp ground garlic 8 7" flour tortilla Shredded lettuce Pickles Sliced beef steak tomatoes 2 Cups shredded cheddar cheese My Dad's BBQ sauce Directions: Season beef with Lawry's, pepper and garlic, mix well Divide beef into 8 1/4 lb balls Put beef balls and tortillas on flat top for 30 seconds Place one tortilla, partially cooked side, on top of each burger and smash it flat Sprinkle small handful (approx. 1/4 cup) of cheese When cheese melts, but before it starts to burn, flip the burger and tortilla, so the tortilla melts into the cheese Allow to cook for another 30 seconds or until desired temperature Plate the tortilla filled with burger Cut the burger in half to make it easier to fold the tortilla Top with lettuce, tomato, pickles and MY DAD'S BBQ Enjoy!

Our guest chef series continues with Eric Schloss who found a way to use My Dad’s BBQ sauce in THREE different foods, including dessert! -Coleslaw -Salmon -Surprisingly Good Cinnamon Spiced Caramel Apples with My Dad’s BBQ Sauce RECIPES FOR ALL THREE My Dad’s BBQ Coleslaw INGREDIENTS: ¾ cup apple cider vinegar 2 cups mayo ¾ cups My Dad’s BBQ (Original or Spicy or both!) Salt and pepper to taste Mixture of shredded broccoli and cabbage (about 1 bag of prepared slaw) ¼ cup Dried cranberries 1 Tbsp Candied pecans Parsley DIRECTIONS: Whisk together first 4 ingredients. Combine cabbage/broccoli mixture with cranberries and pecans in large bowl. Pour dressing over veggies and mix well. Allow to sit for at least 15-20 minutes either cold or room temp. Garnish with parsley My Dad’s BBQ Salmon GLAZE INGREDIENTS: ¼ cup Dijon mustard ½ cup honey 1 ½ cup My Dad’s BBQ (Original or Spicy or both!) SALMON: 4 portions of salmon filet Season with salt, pepper, garlic and dill to taste Cedar plank or aluminum foil on the grill DIRECTIONS: Mix honey, mustard and BBQ sauce well Place salmon on cedar plank Brush sauce on salmon before cooking Place on grill, skin side down Brush on additional glaze 2-3 times during the 10-15 cook Surprisingly Good Cinnamon Spiced Caramel Apples with My Dad’s BBQ Sauce INGREDIENTS: 4-5 skinned and diced apples (Fuji or Honey Crisp) 1-2 Tbsp Cinnamon (depending on the size of the apples) ½ stick butter 2 cups brown sugar ½ cup milk (reserve extra, just in case) 1 tablespoon of My Dad’s BBQ (Original or Spicy or both!) 1 scoop vanilla ice cream (optional, but highly recommended) DIRECTIONS: Place the apples in a grill safe pan Add the butter, brown sugar and My Dad’s BBQ sauce Lightly mix together Place on grill Stir occasionally as butter melts and evenly distribute caramel Gradually add milk one tablespoon at a time and continue stirring Let sauce caramelize Serve with Ice Cream or other toppings of choice

Guest chef Bill Pantle joins us to show how makes his ribs. Plus we had the added benefit of some Frank Sinatra singing My Dad's BBQ Way!

You can't watch the game without some nachos! My Dad’s BBQ pulled pork nachos are a crowd favorite, and Leslie Stern, today's guest chef, shows us how to make the best Super Bowl nachos ever! After a little planning, you and your guests will want to personally thank Leslie for this recipe! Save game-day time by making the pulled pork the day before. Easily reheat it when you're ready to assemble the nachos. The pulled pork will feed a crowd, so you'll have extra for sliders or sandwiches! INGREDIENTS TO MAKE THE PULLED PORK Crockpot and a large skillet 1 pork shoulder/butt bone-in or boneless (4-6 lbs) 3 tbs olive oil 1 small onion, diced 2 bottles of My Dad's BBQ Sauce (original and spicy), divided. Your favorite BBQ seasoning (I like Kinder's) Freshly cracked salt and pepper 1 beer (any kind) - 1/2 to add into the crockpot, half to drink! DIRECTIONS: Dice your onion, and place it in the bottom of the crockpot. Pat the pork dry with a paper towel and coat generously with the BBQ Sauce. Generously sprinkle the seasonings over the BBQ sauce on each side. Heat a large skillet or pan, add olive oil, and sear the pork on each side, until a crust develops. About 4 minutes a side Place the pork in the crockpot, and add some BBQ sauce on top of the pork along with half of the beer. Low and slow is the key here. Cover and cook on low for 6-8 hours. The meat should be fork-tender when it's ready and the bone should easily slide out. if not, let it cook until it does. At this point, remove the pork from its juices, shred it with two forks and add My Dad’s BBQ sauce to fully coat the pork, use about a bottle of sauce, depending on how saucy you like it. You are now ready to add it to the nachos or make sliders out of it. Now it’s time to make the nachos! INGREDIENTS: 1 bag of tortilla chips 2-3 cups of My Dad's BBQ pulled pork 1/2 cup black beans, drained and rinsed 2 cups of cheddar cheese, freshly shredded 1 cup of Monterey jack cheese, freshly shredded 1/2 cup of pico de gallo 1/2 cup of guacamole Picked jalapenos Green salsa Fresh cilantro, chopped Sour cream My Dad's BBQ sauce, Original or Spicy DIRECTIONS: Preheat oven to 400. Use a large vessel, parchment lined sheet pan, skillet, braiser. Arrange chips in one layer, begin layering warm pulled pork, cheddar cheese, jack cheese, and black beans. Add another layer of the same. Top with more cheese. Bake for 10-12 minutes until the cheese has melted. Top with guacamole, pico, sour cream, My Dad’s BBQ sauce, and cilantro. Serve as is and enjoy!

Everyone loves chicken and waffles. The Red Deck BBQ has created their own version of this favorite, but with cornbread! So good! 3 large chicken breast My Dad’s BBQ Sauce (Original or Spicy) For injection/cooking liquid 1 cup water 1 tsp garlic powder 2 tsp smoked paprika 2 tsp onion powder 1 tbsp salt 2 tbsp Worcestershire Sauce 4 tbsp My Dad’s BBQ Sauce BBQ Rub of choice. For Cornbread Waffles 2 boxes Jiffy Corn Muffin Mix 2 eggs 2/3 cup milk For Chicken Mix together ingredients for injection until it is boiling, and bring heat down to a simmer. Simmer for 10 minutes and let mixture cool in the fridge for about an hour. Sprinkle BBQ rub of choice in chicken then inject chicken breasts and put in a shallow pan. Pour remaining liquid into pan and smoke until chicken is 165-170 degrees. Pull pan off of smoker then place chicken, leftover cooking liquid and about 1/2 cup of My Dad’s BBQ Sauce into crockpot and let it cook until chicken can be shredded. For cornbread Waffles Mix the ingredients together and scoop batter onto a waffle maker and cook until done. Put bbq chicken on top of waffle, add some pickles or jalapeño, then pour some My Dad’s BBQ sauce on top and enjoy!

Do you have Thanksgiving leftovers? There’s lots of things you can make with them and Joshua Chaet has a great sandwich for you to make using those leftovers. He’s today’s guest chef at My Dad’s BBQ.