Basic Carolina Recipe

Shake well.  Place foods and Willy’s Carolina BBQ^tm in a plastic bag. Use 6 ounces of sauce for each 3 pounds of food and place in refrigerate for 12 to 48 hours or as directed below turning occasionally. Grill indirectly using a cover, broil or roast at 450^o F until cooked to your liking. Serve extra sauce on the side. Refrigerate up to two weeks after opening.Suggested foods:

Pork - tenderloin, boneless ribs, strips, country-style ribs, pork kebabs or pork chops

Chicken - skinless legs, drumsticks or thighs

Beef- brisket, hamburger, tips, roast, ribs

Lamb

Tofu - firm

Carolina Meat Loaf

1 pound ground beef
1/2 pound ground pork
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 tablespoon minced garlic
2 eggs
3/4 to 1 cup bread crumbs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Willy’s Carolina BBQ

Preheat the grill, or an oven to 350^o F. In a mixing bowl, combine the beef, pork, onion, bell pepper, garlic, eggs, bread crumbs, salt, pepper and sauce and stir with a wooden spoon to blend thoroughly. Place into two loaf pans or baking dishes about 9 by 4-inches. Cook until done to your liking in the oven or covered grill and let rest for 10 minutes before serving.

Pulled pork or chicken

Shred meat after cooking and add Carolina sauce to taste, serve on rolls with a side of slaw and beans for a perfect summer meal.

Carolina Hamburgers

Add ¼ cup of Carolina sauce per pound to hamburger meat for extra tasty burgers. Serve with salsa and guacamole as condiments.

Carolina Candy

Fire up the grill and wash 12 large jalapena peppers, trim off stems and slice in half lengthwise. Use a teaspoon to scoop out seeds and membranes from the pepper halves (unless you like it very hot). In a small bowl mix 4 ounces (1/2 package) cream cheese with 1 tablespoon Willy’s Carolina BBQ^tm and stir together with a small fork or spatula. Spoon the cream cheese mixture into the pepper halves and, using tongs, carefully place each pepper half across the grill. Open the grill vents and cover the grill for 5 to 10 minutes until the pepper skins are browned and the cream cheese is melted.

Carolina Rice

Sprinkle Carolina BBQ^tm over cooked rice and enjoy

Smashed Carolina Potatoes

Bring 7 medium sized potatoes to a boil in a pot of cold water with some salt. Simmer for 45 minutes or until fork-tender. Drain the pot and, in a small bowl, mix together 4 tablespoons of butter, 4 ounces (1/2 package) of cream cheese and 1/4 cup of Willy’s Carolina BBQ^tm. Smash the potatoes, skins and all, in the pot, mixing in the butter/cream cheese/sauce mixture. Mix in extra Carolina BBQ to taste and consistency desired.

Poached Chicken a la Carolina

Fill a large pot with water, leaving enough room for one chicken. Cover and bring it to a boil. Lower one chicken into the boiling water and, leaving uncovered, remove when the water returns to a boil. Cover the pot and bring water to a strong boil, add chicken back to the pot, cover it and turn off the heat. The chicken will be cooked in one hour. Discard the skin and pull the meat from the bones. Serve the meat with a bowl of Willy’s Carolina BBQ for dipping.

Steak

Brushing any of the three BBQ sauces we make, Carolina, Jerk or Waikiki on steaks while grilling or broiling.

Carolina BBQ Steak Sandwich

Sauté one large onion until nearly caramelized, add 2 pounds of raw shaved beef. Cook beef until nearly done. Add one jar Carolina BBQ sauce and cook until heated through. Serve on a sliced. toasted baguette with cheese and lettuce and tomato.

Willy’s Country Style Carolina Ribs

Marinate 3 pounds of country-style pork ribs or pork butt in one 12 ounce jar of Willy’s Carolina BBQ^tm in a plastic bag in the refrigerator at least one hour and up to 3 days. Remove from the marinade and roast at 450^oF or grill indirectly on a covered grill until cooked.

Jerk or Carolina Rack of Lamb

Marinate a full rack of lamb in Willy’s Jamaican Jerk^tm or Carolina BBQ^tm, refrigerated in a plastic bag for 2-3 days, or one-hour minimum. Smoke or roast to your liking.

Lamb Chops

Try brushing any of the three BBQ sauces we make, Carolina, Jerk or Waikiki on lamb chops while grilling or broiling.

Grilled, Roasted or Broiled Vegetables

Try brushing on any one of our three BBQ sauces: Waikiki, Jerk, or Carolina, on vegetables while grilling, roasting or broiling.

Oysters and Clams

Carolina BBQ is a wonderful dipping and dripping sauce for raw, baked, fried or steamed oysters and clams.

BBQ Tofu

Marinate cubes of firm tofu in Willy’s Carolina, Willy’s Jerk or Willy’s Waikiki^tm for 1 hour to 3 days. Remove from marinade, spray with vegetable oil and fry, broil or grill tofu until browned on all sides.

Portabellos

Prepare a broiler or grill. Wipe any dirt specks from the tops of 6 medium sized portabello mushrooms, slice stems to 1/4” long. Place mushrooms in a broiling pan or on the grill and brush tops with Willy’s Carolina, Willy’s Jerk or Willy’s Waikiki. Cook until tender.

Grilled or Steamed Carolina Corn-on-the-Cob

To Grill: Remove the outside husks, leaving 2-3 layers. Pull back the remaining layers carefully and only back enough to remove the silk.  On a medium hot grill, place the corn with the stalk end facing the back of the grill. Rotate the corn so all sides get grilled.

To Steam: Fill a 4 quart pot with 1/2 inch of water, cover it and while bringing the water to a boil, husk the corn. When the water boils, put the corn in the pot and cover it. Cook for only 5 minutes or less.

Either Way: Brush on melted butter mixed with a dash of Carolina sauce.

Carolina Baked, Boiled or Roasted Potatoes

Cook potatoes until tender by baking, boiling or wrapping in foil and roasting beside an open fire. Serve with melted butter mixed with a dash of Willy’s Carolina BBQ^tm!

Game/Cornish/Rock Hen

Place hen and Willy’s Carolina BBQ^tm in a plastic bag. Marinate for 12 to 72 hours then remove from the marinade. Heavily oil a roasting pan and roast on the top rack of an oven at 450^o F with a pan of water or slowly smoke until tender and the marinade is browned on the outside of the food.

TOMATOES

It is widely believed that the tomato was first grown in Mexico. Europeans were introduced to the tomato in the mid-16^th century but only considered it as a ornamental plant due to the tomato's membership in the family that includes many poisonous species such as deadly nightshade. Still, it was not until the 1830s that the tomato was accepted as safe.

BLACK AND WHITE PEPPER

Pepper from pepper corns comes from a tropical vine and most of our pepper is grown in India or Southeast Asia. The black peppercorn is a dried berry and its white seed is used to make white pepper. Peppercorns were a wise investment for hundreds of years and were commonly used as a type of money.

Traditional Pulled Pork is made using a picnic shoulder or a Boston butt. Smoke or bake the pork in a pan at 225⁰ F until it reaches an internal temperature of 175⁰ F, usually about 5 or 6 hours. When the pork is cooked carefully wrap it with aluminum foil then refrigerate overnight. In the morning unwrap the pork and pull the cooked meat to shreds discarding the fat. Add Willy’s Carolina BBQ to taste.

(800) 824-9010