INGREDIENTS
2 pork tenderloins
4-5 fresh jalapeños - seeded and diced
1 cup of cream cheese
1 cup shredded cheddar
12 slices of bacon
Rufus Teague Blazin’ Hot BBQ Sauce
1 Tbsp Rufus Teague Spicy Meat Rub
DIRECTIONS
In a bowl, mix cream cheese, cheddar cheese, Rufus Spicy Meat Rub and jalapeños.
Wash and dry the tenderloins. Cut lengthwise down middle of each loin being careful to only go 3/4 of the way through. Do not cut completely in half.
Open up tenderloins and spread half of cheese/pepper mixture in middle of each one.
Close up tenderloins making sure that cheese isn’t spilling out.
Starting at one end and working around loin, tightly wrap each entirely with bacon.
Place cut side up on 300º grill over indirect heat. (Or smoker on 275º)
**It’s important to make sure heat is indirect so that bacon cooks evenly and cheese doesn’t get so hot it bubbles out.
After 1 hour, baste with Blazin’ Hot BBQ Sauce.
Cook until bacon is crisp and pork has an internal temp of 165º.
Around 1 1/2 -2 hours.
Remove from heat and let rest 10 minutes before slicing.
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DIRECTIONS
Add bacon, garlic and parsley to food processor until coarsely chopped.
In a bowl, hand-mix ground pork, bacon mixture, BBQ sauce and 1 tsp pepper.
Form meat into 6 uniform balls and press into 1-inch thick patties.
Once grill hits medium high, throw on the patties and grill 5 or 6 minutes until edges start to firm up. Turn and grill another 3 or 4 minutes before adding a cheese slice to each patty. Toast buns while cheese is melting.
Serve your ground-hog burgers and enjoy with your favorite Groundhog Day inspired movie!
Cut chicken breast into thin strips. Coat chicken strips with olive oil then sprinkle with Rufus Teague Chick N’ Rub, cumin and chili powder. Toss around until adequately mixed.
Slice onion and peppers. After tossing them in the same mix as your chicken, lay them out on sheet pan. Make sure they are a nice, even layer and not just in a pile.
Place sheet pan into the oven and bake for about 25 minutes, until the chicken is cooked through and the peppers and onions are charred.
Take pan out of the oven and toss everything together with some fresh squeezed lime juice and chopped cilantro. Serve alongside warmed tortillas, sour cream, avocado slices, lime, and salsa.
DIRECTIONS
Heat a cast iron skillet to medium/high heat. Make sure your steak has come to room temperature before cooking it. Season both sides lightly with Rufus Teague Meat Rub. Add butter, olive oil, and rosemary to the skillet. Cook that down completely and then, add rib eye. Cook for 5 minutes. Flip and cook for five more minutes.
When the steak is at your desired temperature, take it off and let rest on a cutting board, about 5 minutes. Slice the steak and drizzle some Rufus Steak Sauce over it. Serve right away.
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DIRECTIONS
Cook the onion rings as directed on the package.
In the meantime, grill the burger to desired temperature and take off the grill.
Quickly toast the bun on the grill. Begin building your burger. Place your patty on the bottom bun and some pub cheese over the meat. Place a few onion rings over cheese and then drizzle with Rufus Teague Honey Sweet on top. Place the top bun on and dive in.
2 tablespoons olive oil
2 lbs beef chuck or stew meat
2 small yellow onions
2 garlic cloves, minced
6 oz pancetta, chopped
1 can Guinness beer
2 tablespoons Rufus Teague Meat Rub
3 carrots, chopped
2 tablespoons all purpose flour (to thicken)
4 tablespoons tomato paste
3 cups chicken stock
2 bay leaves
2 celery stalks
3 sprigs of fresh thyme
Cube the beef and season with Rufus Teague Meat Rub.
Heat your pot or dutch oven to high heat and toss in the olive oil. When the oil is hot, brown the meat. Once browned, remove from the pot and set aside. Lower the heat and add in chopped onion and garlic. Cook them down for a few minutes and then, add in the chopped pancetta. Cook the pancetta until browned.
Add in the Guinness. Then, add flour and stir. Add in chopped carrots, celery, bay leaves, thyme, tomato paste, and chicken stock. Place the meat back in. Stir and cover fully.
Cover and let simmer for 2 hours, until the meat is tender and falling apart. Take the lid off after 2 hours and cook for another 20-30 minutes.
Stir, adding salt and pepper. Remove the bay leaf and thyme sprigs and serve in a bowl over mashed potatoes.
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Transfer to a serving plate or dish. Top with pumpkin seeds and fresh crumbled goat cheese.
DIRECTIONS
In a bowl, mix Rufus Touch O’Heat with sliced jalapeños, salt, and pepper. Mix together. Pour over chicken and let it marinate in the fridge for a few hours.
Preheat the oven to 400 degrees.
Allow marinated chicken to reach room temperature. Place chicken on a greased baking sheet and bake for 40 minutes.
Once chicken is finished baking, toss it in a bowl of Touch O’Heat. Serve with fresh jalapeño slices.
2 pork chops, bone in
2 apples, sliced thin
½ stick of butter
Fresh sage
Salt and pepper
1 cup apple cider
¼ cup Rufus Teague Smoky Apple
DIRECTIONS
Toss ½ a stick of butter in a hot cast iron pan. Once butter is melted, add apple slices and sage. Let cook for a few minutes.
Season chops with salt and pepper. Place in pan, moving apple slices out of the way. Cook for 5-6 minutes on each side.
Pour 1 cup of apple cider and ¼ cup of Smoky Apple Sauce over chops. Let them steam for a few minutes. Top with more apple slices and sage. Serve hot.
4 - 8oz skin-on Salmon Fillets or whole side of salmon
1/4 cup of honey
2 Tbsp Rufus Teague Fish Rub
1/4 cup vegetable or grapeseed oil
Lemon for garnish
DIRECTIONS
Heat grill to medium-high.
Rinse salmon and pat dry. Oil skin and sprinkle top with Rufus Fish Rub.
Oil grill grates and place fish on skin side down.
Close lid and cook undisturbed for 10-15 minutes
or until the salmon starts to release fat. Drizzle and
brush on the honey and cook for 2 more minutes.
Remove to plate, garnish with lemon slices and serve.
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INGREDIENTS
6 pounds pork baby back ribs
4 Tbsp Yellow Mustard
1/2 cup Rufus Teague Meat Rub
1 Bottle Rufus Teague Honey Sweet BBQ Sauce
DIRECTIONS
Remove membrane on back of ribs. Use your (clean) hands to lovingly work mustard on both sides of ribs. Feels good, don’t it? Now generously cover both sides in Rufus Meat Rub.
Get your smoker dialed in to 230®¨ F and place ribs boneside down on rack. Let them cook for 3 glorious hours.
Pull ‘em off and wrap in aluminum foil. Then toss ‘em back on smoker for 2 more hours.
Remove that foil and place those naked ribs back on smoker for one more hour.
For last 15 minutes of the cook, paint ribs with Honey Sweet or your favorite flavor of Rufus Teague BBQ Sauce.
Carefully cut in-between each rib. Brush with a bit more sauce. Pile on a plate and stare briefly with meat-hungry eyes before pummeling that delicious pork pile.
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1 Tbsp Extra Virgin Olive Oil
2 Pre-made Naan
2 cups Leftover Turkey
2/3 cup Rufus Teague Touch O’ Heat BBQ Sauce
2 cups Cheddar Jack mix
1/2 Red onion thinly sliced
1/2 Red pepper bell pepper diced
1/4 cup Cilantro chopped
1/2 cup sour cream
1Tbsp Rufus Teague Meat Rub
DIRECTIONS
Place Naan on lightly-oiled baking sheet. Evenly coat each bread with half of BBQ Sauce. Then layer on turkey, cheese, onion and bell pepper.
Bake in oven at 425º till cheese is melty and starting to bubble. Around 8 minutes.
While pizza is cooking, mix sour cream and Meat Rub in a sandwich bag.
Once cooked, remove pizza and top with cilantro. Cut small corner off of sandwich bag and zig zag drizzle sour cream mixture over top of each.
Slice and enjoy!
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INGREDIENTS
1lb Brussels sprouts, halved and ends trimmed
1 medium sweet potato in 1/2 inch cubes
1/2 cup of pecan pieces
2 Tbsp Extra Virgin Olive Oil
Salt & Pepper
1/2 tsp Cinnamon
1/3 cup Rufus Teague Whiskey Maple BBQ Sauce
DIRECTIONS
Toss Brussels sprouts, sweet potatoes and and pecans with olive oil.
On a baking sheet coated with non stick cooking spray, place mixture in single layer.
Sprinkle with salt, pepper and cinnamon.
Roast for 20-25 minutes on 425º flipping half-way thru.
Remove and drizzle with BBQ Sauce.
Mix well and place back in oven for 3 minutes to glaze.
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6 eggs
1 onion, diced
3 garlic cloves, minced
1 habanero pepper, minced
2 teaspoons canola oil
3 large spicy pork sausages
1/3 cup Rufus Teague Touch o’ Heat
1 tablespoon Rufus Teague Meat Rub
1/2 cup white cheddar cheese, shredded
1 tablespoon salt
1 teaspoon black pepper
green onion, chopped
DIRECTIONS
Whisk eggs together.
Brush sausage with BBQ sauce and sprinkle Meat Rub on the top. Wrap in foil and bake for 15 minutes at 350 degrees.
While the sausage is baking, add canola oil to medium sized pan.
Cook the garlic and onions for 5 minutes or until they become translucent.
Add salt and pepper. Add habanero.
Turn down heat to low heat and add eggs.
Mix slowly until the eggs have set. Add the cheese and give it one last mix.
Remove the sausage from the oven. Slice at a bias. Serve with green onions on top and enjoy!
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½ box jumbo shells
1 lb. shrimp, minced
1 ½ cups BBQ sauce
1/2 cup ricotta cheese
½ cup marscapone cheese
1 egg
1 cup chopped spinach
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
1 cup white cheddar cheese, shredded
DIRECTIONS
Bring a large pot of water to a boil; cook the jumbo shells for 9 minutes, drain.
Meanwhile, heat a 12-inch skillet with olive oil; add spinach and shrimp. Saute until golden brown, season with salt and pepper and remove from heat. Add BBQ sauce.
In a mixing bowl combine ricotta cheese, egg, marscapone, a pinch of salt and pepper, and white cheddar cheese.
First, take each shell and stuff with cheese mixture about 1/4th of the way full.
Stuff each shell with 1 small scoop of shrimp/spinach mixture.
Spray bottom of baking pan with pan spray and spread half of the remaining BBQ across the bottom
Sprinkle shredded cheese across the top of the shells.
Cover with foil and cook in the oven on 375°F for 30 minutes.
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For Sweet Potatoes:
2 pounds sweet potatoes, cut into wedges
2 tablespoons Rufus Teauge Spicy Meat Rub
1 tablespoon salt
½ cup oil
Roasted Garlic BBQ Dip:
1 head garlic
¼ cup sour cream
½ cup mayonnaise
1 green onion
½ cup Blazin Hot BBQ Sauce
DIRECTIONS
Preheat your oven to 375 degrees.
Roast your garlic by slicing the top of the head, adding some olive oil, salt, and pepper to the exposed top. Wrap in foil and roast for 35-45 minutes. Remove from foil once not too hot and squeeze out cloves. Chop and set aside.
Wash your sweet potatoes thoroughly. Cut off the ends. Quarter each sweet potato, lengthwise. You can taper each cut to make them more wedge/ fry- like.
Crank your oven up to 400 degrees.
Toss your wedges in salt, Meat Rub, and oil. Lay out on sheet tray lined with wax paper.
Roast in oven for 20-25 minutes, or until they are crisp on the outside and tender in the middle.
While the wedges are baking, make your dip by combining the mayonnaise, sour cream. BBQ sauce roasted garlic and green onion. Mix well.
Serve the wedges immediately with the dipping sauce and more green onions sprinkled over the top.
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For the Onion Strings:
1 small onion, sliced thin
1 cup buttermilk
1 cup flour
3 cups canola oil
1 tablespoon Meat Rub
For the Burger:
4 5 oz burger patties, 80% lean beef
8 slabs of bacon
4 slices sharp cheddar cheese
1 brioche bun
1 tablespoon Meat Rub
¼ cup Honey Sweet BBQ Sauce
DIRECTIONS
Oven bake your bacon at 400 degrees for 20 minutes. While the bacon is crisping, start on your onion strings.
Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and submerge into hot oil. Fry for a few minutes and remove from the oil soon as golden brown.
Set on paper towel to drain excess oil. Set aside and start cooking your burger.
Take the Meat Rub and season your beef patties on both sides.
Add 1 tablespoon of oil to your skillet. Cook burger for about 3 minutes on each side. Add a slice of cheddar cheese between each layer.
Remove bacon from the oven.
Toast your brioche bun and start assembling your burger.
Add your Rufus Teague Honey Sweet BBQ sauce to finish off your Mega Western Burger.
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For BBQ Bacon Jam:
½ pound onions, sliced thin
½ pound bacon
1 tablespoon salt
1 teaspoon pepper
¼ cup brown sugar
¼ cup water
2 cloves garlic, minced
¼ cup Touch o’ Heat BBQ Sauce
For BBQ Glazed Shrimp:
1 pound shrimp
1 green onion, minced
½ cup Touch o’ Heat BBQ Sauce
Garnish:
1 avocado sliced thin
15-20 mini- toasts
More green onion
Cilantro
DIRECTIONS
Cut the bacon into 1/2 in pieces. Add to a slightly warmed pot on medium high heat. Render for about 10 minutes. Take out the bacon with a slotted spoon and set on a paper towel to remove and excess oil.
Remove all but 1 tablespoon of bacon fat from the pot and add your garlic cloves along with the onions. Add your salt. Allow them to sweat for 5 minutes, stirring constantly.
Once the onions and garlic have become translucent, add your brown sugar. Allow the mixture to caramelize and your onions along with the sugar for about 20 minutes. Remember to constantly stir the onions so they can achieve uniform caramelization.
Add the pepper, Rufus Teague Touch o' Heat BBQ sauce, water, and the reserved bacon. Cook for 30 minutes while stirring occasionally. You want to get a very thick, jam like consistency.
While the jam is cooking, start on your shrimp. Add the shrimp to a preheated skillet with a teaspoon of olive oil. Cook for a minute. Add the green onion. Cook for 3 minutes until the shrimp are fully cooked in the center. Brush on your BBQ sauce.
Once the shrimp and bacon jam are done, start to assemble your crostini.
Add about a teaspoon of your bacon jam to the toast. Add a slice of avocado, a BBQ glazed shrimp, and garnish with a cilantro leaf more green onion.
Reserve the rest of your bacon jam in a jar and refrigerate for about a week.
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⅔ cup ground turkey
1 tablespoon Rufus Teague Spicy Meat Rub
¼ cup cherry tomatoes, diced
2 garlic cloves, minced
2 sprigs thyme
1 tablespoon salt
½ tablespoon pepper
1 onion, diced
⅓ cup Rufus Teague BBQ sauce
1 tablespoon olive oil
½ cup panko bread crumbs
⅓ cup parmesan cheese
1 tablespoon chopped chive
4 large zucchini
DIRECTIONS
Scoop out the center of your zucchini. Blanch in boiling water for about 5 minutes, and immediately shock in an ice bath. Once cooled, set aside.
Add 1 tablespoon olive oil to your pan. Add your garlic, onion, thyme and cherry tomato. Cook down for about 5 minutes. Add salt and pepper.
Add your ground turkey. Add your meat rub.
Cook down for about 8 minutes. At the last minute of cooking, add ⅓ cup BBQ sauce.
Start to build your boats.
Add your turkey mixture to the center of each boat. Top with panko and parmesan.
Place in 375 degree oven. Cook for 15 minutes.
Remove and top with chive and more Rufus Teague BBQ Sauce.
Makes 8
]]>8 Reunion Organic lamb chops; ¾ in thick
2 cups light beer
2 bay leaves
4 peppercorns
6 garlic cloves, crushed
2 sprigs rosemary
1 celery stick, roughly chopped
⅔ cup Rufus Teague Honey Sweet BBQ Sauce
1 tablespoon Rufus Teague Spicy Meat Rub
1 tablespoon chopped chives
1 teaspoon cornstarch (optional)
DIRECTIONS
Season the chops with the Spicy Meat marinade.
Add all ingredients to a pan (other than the cornstarch) and allow to marinade for over an hour. The longer, the better!
Poach chops is BBQ infused beer marinade in a deep pan for about 30 minutes on a low simmer.
Remove chops from marinade.
Continue to cook down marinade until it retains a thick, sauce- like consistency. If the sauce is not starting to thicken, add 1 teaspoon of cornstarch to 1 tablespoon of cold water. Whisk until smooth. Add to sauce and stir for 5 minutes,
Grill chops on both side for about 4-6 minutes per side.
Serve with the BBQ/beer sauce, more Rufus Teague BBQ sauce, and chopped chives.
Serves 4
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½ lb skirt steak, sliced thin
1 teaspoon cumin
2 teaspoons salt
1 teaspoon pepper
1/2 red bell pepper, cut into strips
1/2 orange bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1 small yellow onion, cut into strips
2 tablespoons water
2 tablespoons olive oil
⅓ cup Rufus Teague BBQ Sauce
6 large tortillas
1 cup pepper jack+ cheddar cheese
DIRECTIONS
Warm up skillet with a tablespoon of olive oil.
Add your bell peppers and onion to the pan. Add some salt, pepper and half od the cumin.
Allow them to blister slightly, for about 2 minutes. Add water and cover to soften.
Once soft and pliable, remove from skillet.
Clean skillet out. Add another tablespoon olive oil.
Add the skirt steak to skillet. Add salt, pepper, cumin and some Rufus Teague BBQ Sauce.
Once fully cooked, remove from skillet.
Clean out skillet. Place tortilla on skillet, allow to warm up.
Add cheese, 2 tablespoons of BBQ beef, and ¼ cup of the peppers and onions.
Fold over. Allow cheese to melt. Flip after 3 minutes.Cook on other side for another 2-5 minutes.
Serve with more Rufus Teague BBQ Sauce and green onion.
Makes 6 quesadillas
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1/3 cup ground sirloin
1 pound block of Cheddar Cheese, shredded
½ pound block pepper jack cheese, shredded
1 12 oz can light beer
1 can diced red tomato
1/3 cup pickled jalapeno
½ cup Rufus Teague Touch O' Heat sauce + more for garnish
1 teaspoon cilantro
DIRECTIONS
Add your tomato and pickled jalapeno.
Add half of your beer. Let it reduce by about 1/2.
Slowly whisk in your shredded cheese. Add the rest of your beer and keep whisking.
2 chicken breasts, sliced thin
½ cup pineapple, diced
½ onion, diced
2 teaspoons salt
1 teaspoon pepper
A pinch of chili flake
½ cup Rufus Teauge Honey Sweet BBQ sauce
1 head Boston lettuce
1/4 cup basil, chiffonade
1 tablespoon sesame seeds
DIRECTIONS
Season chicken breast with salt, pepper, and chili flake.
Add to skillet with a touch of oil. Saute for 1 minute.
Add onions. Saute for 5 minutes.
After the onions have been added, add your diced pineapple and BBQ sauce.
Saute the onion, pineapple, and onion all together. Allow them to caramelized and cook down for about 10 minutes. Remove from heat.
Once finished, start to build your cups. Add your pineapple chicken mixture, top with basil and black sesame seeds. Add more Rufus Teauge BBQ sauce for dipping!
Makes about 14 lettuce cups
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INGREDIENTS
1 lb beef tenderloin, sliced thin
½ onion, diced
⅓ cup red potatoes, ,sliced thin
½ cup mushrooms, sliced thin
1 garlic clove, minced
½ cup Rufus Teague Touch o' Heat BBQ Sauce
2 tablespoons Rufus Teague Spicy Meat Rub
DIRECTIONS
Season steak with Spicy Meat Rub.
Cook the onions and garlic in a skillet on medium high heat with a tablespoon of oil for about 4-5 minutes.
Add the steak to the skillet. Cook for about 3 minutes.
After the steak has been nicely seared, add your mushrooms. Allow them to cook down for about 5 minutes.
Add your thinly sliced potatoes and your Rufus Teague BBQ sauce. Cook until the potatoes are softened, about 5-7 minutes.
Serve with more BBQ sauce!
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INGREDIENTS
1 lb hanger steak
1 tablespoon Rufus Teague Steak Rub
1 cup corn
4 green onions, diced
1 bunch cilantro
¼ cup red onion, diced
½ cup cheddar cheese
6 medium flour tortillas
1 cup Honey Sweet BBQ sauce
DIRECTIONS
Add Rufus Teague Steak Rub to your hanger steak. Allow to marinate for 15 minutes. Sear on both sides on high temperature for about 4 minutes to get a perfectly medium rare.
Once cooked, allow to rest for 10 minutes. Dice into small squares.
Add BBQ sauce to the bottom of your baking dish.
Start to build your enchiladas. Start with adding BBQ sauce to your tortillas. Add cheese, steak, corn, and green onion. Fold and place into baking dish. Repeat until your dish is full.
Top with shredded cheese and more BBQ sauce.
Bake your enchiladas uncovered for 20 minutes at 325 degrees.
Serve with even more BBQ sauce, red onions and cilantro.
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1 packet frozen hash browns, thawed
8 strips bacon
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
½ cup mild cheddar cheese
4 tablespoons sour cream
½ cup Rufus Teague Maple Whiskey BBQ sauce
1 teaspoon chopped chives
DIRECTIONS
Cook your bacon in a 385 degree oven for 10 minutes or until it is nice and crispy.
Remove from oven and slice into thin strips.
Add to your hash browns. Add BBQ sauce, cheese, salt, pepper, cayenne, and some chive into hash browns as well.
Warm up your waffle maker. Spray with nonstick spray.
Add about 1/3- 1/2 cup of your potato mixture to the waffle maker. Cook for about 10-15 minutes, until perfectly browned on the edges.
Serve with sour cream, chives, and more BBQ sauce.
Makes 5 waffles
For poaching the chicken:
2 whole large boneless skinless chicken breasts
5 peppercorns
2 bay leaves
½ cup Rufus Teague Touch o' Heat BBQ Sauce
1 cup water
2 teaspoons salt
For assembling the tacos:
More Rufus Teague BBQ Sauce
Re-fried beans
Your favorite shredded cheese
Hard shell and soft shell tacos
Pickled pepperoncinis
Red Cabbage
DIRECTIONS
Combine water with BBQ sauce in a medium sized pot. Add bay leaves, salt and peppercorns. Turn the pot onto low and let the water come to a low simmer.
Add your chicken breast to the BBQ/water mixture. Cover with lid.
Allow the chicken to poach in the liquid for about 20 minutes, or until tender and cooked through.
Remove chicken from pot. Start to shred and add more bbq sauce to the chicken.
Once the chicken is shredded, start to assemble your double decker tacos.
First, start with your soft taco. Heat it up slightly, but keep it pliable.
Then, spread on your warmed refried beans and sprinkle some shredded cheese.
Then, center your hard shell taco in the middle of the soft taco. Bring up the sides of the soft taco.
Start filling the double decker taco with the chicken, more sauce, and your favorite toppings!
For the meatballs:
1 lb ground sirloin
1/2 lb ground pork
1/2 lb ground veal
1 green onion, diced
3 garlic cloves, minced
1/3 cup whole milk
1/4 cup panko breadcrumbs
3 tablespoons Rufus Teague Meat Rub
1/2 teaspoon black pepper
1 tablespoon kosher salt
1 large block sharp cheddar cheese
For BBQ Beer Sauce:
1 8 oz can beer
1 bay leaf
1/2 cup Rufus Teague Maple Whiskey BBQ Sauce
1 teaspoon salt
DIRECTIONS
Add panko to milk. Set aside.
Mix the tree types of meat together. Add Rufus Teague Meat Rub, salt, pepper, green onion, and garlic to the meat.
Strain the panko. Add to meatball mixture. Mix thoroughly.
Allow to set in fridge for 15-30 minutes.
While the mixture is setting up, dice your cheese into 1/2 inch cubes.
Form your meatballs into a round, push in the cube of cheese into the center, and close up tightly.
Allow to set up for another 15 minutes.
While the meatballs are setting up, heat up about 3 cups of canola oil. 375 degrees is ideal.
Fry meatballs in the oil for about 5-7 minutes.
While the meatballs are frying up, get started on your sauce.
Heat up your sauce pot and reduce your beer by half. Add your bay leaf and Rufus Teague BBQ Sauce. Cook down on high heat for about 10 minutes, until the sauce has thickened. Remove bay leaf.
Take the meatballs out of the oil and serve immediately with your sauce.
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