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CuBilly Grilled Meats CuBilly sauce can be used on any meat. It is great on grilled chicken, pork, hamburgers, fish, and seafood. You can use it to marinate the meat in the sauce before grilling, baste the meat as it is cooking, or use it as a dipping sauce. CuBilly Pulled Pork Smoke, grill, or use a crock pot to cook a pork roast or Boston butt. Add seasonings of your choice. I use a rub of cumin, garlic, a mix of Italian, and a dash of cayenne. When meat is done, shred the meat, or cut into small pieces. Add additional sauce is needed and heat or simmer until ready to eat. Makes a great sandwich. CuBilly Baked Beans CuBilly Beans are made to your own personal taste. I have used a variety of canned beans and fresh veggies with and without meat. The basic recipe is to drain 2 large cans of pork n’ beans, I can of lima beans, and 1 can of navy beans. You can substitute your favorite beans for any of these. Mix in ½ chopped green pepper, and ½ of red, yellow, or orange peppers or a mixture of all colors, and chopped onion to taste. Mix in 2 Tbs. of liquid smoke, and the following according to personal preference: honey, brown sugar, cumin and cayenne or red pepper if you like a little “heat”. Top with your favorite: smoked sausage, bacon, or even ham. You can also mix in cooked hamburger or chopped pork and corn for a great casserole. Welcome to the CuBilly Cuisine! CuBilly Pizza - Contributed by Mary Ann Luciano 1-refrigerated or packaged pizza dough (or you can make your own) Spread dough on a 9x12 pan or round pizza pan. Follow cooking directions. I spray a little olive oil and sprinkle garlic on the crust and bake until lightly browned. Sauté, grill, or broil onions and pepper until soft. Spread a thick layer of CuBilly Sauce on top of the crust. Add peppers, onions, and chicken. Cover with cheese and bake at 350-400 until crust is brown around the edges. Any meat can be used in place of chicken and additional toppings can be added such as bacon and pineapple, spinach and blue cheese, or mushrooms and sausage. CuBilly Cheese Dip - Contributed by Coach Berard 1-large block of Velveeta Melt cheese and CuBilly sauce in a medium sauce pan. In a skillet, cook meat, onion, and peppers with desired seasoning until meat is done. Pour in the cheese/CuBilly sauce and mix together. Serve hot with corn chips or veggies. You can also turn this into a casserole by layering the meat, sauce, and tortillas. Meatball & Smokies 1-large bag of frozen meatballs (thawed) Mix together all ingredients and heat through in a slow cooker, the oven, or on top of the stove. Apricot CuBilly Glaze (Ham & Chicken) - Contributed by Michele Fuller Simmer 1 package of dried apricots in a small amount of water until soft. Add 1 can of crushed pineapple (do not drain). Add extra brown sugar and honey to taste and let it simmer until thickened. Add enough sauce to be able to cover the chicken or ham. Baste meat during cooking and heat up the left over sauce to serve with the meal. Pineapple CuBilly Glaze (Ham, Chicken, or Pork) Heat CuBillly sauce, honey, brown sugar, ½ C. of orange marmalade, and one can of drained crushed pineapple in a medium sauce pan. You can add chopped green and red peppers and onions if desired. Coat meat and cook as usual. Make dinner really simple by purchasing a rotisserie chicken. Cut up the chicken, pour on the sauce and reheat. CuBilly Meatloaf Mix together your usual meatloaf recipe and add CuBilly sauce instead of any other liquid, such as milk or broth. For 1lb. of ground beef, I usually add ½ chopped green peppers, ½ red pepper, 1 medium chopped onion, and 1 beaten egg. I also add 1tsp. garlic powder, cumin, and black pepper. If you like just a little more spice, add a few sprinkles of cayenne pepper. Mix all ingredients together and form a loaf. Spread additional sauce on top of the loaf and bake at 350 until meat is done. The leftovers make a great sandwich when served on hot garlic bread. CuBilly Mountain Burgers 2 lbs.-ground chuck Mix all ingredients together, kneading by hand to form hamburger patties. Grill to taste, adding a tablespoon of CuBilly to each hamburger and sealing with a slice of Swiss Cheese. Top as desired with grilled mushrooms and onions. Add more sauce if desired. French Fries - Contributed by Ian Belanger You can use fresh or frozen French fries. Cook in the oven until the fries are about ¾ done. Take out of oven and “paint” on CuBilly sauce and finish cooking. You can also lightly mix in mashed potatoes for a wonderful taste! CuBilly Tator Tots - Contributed by Mr. Fuller Cover the tops of tator tots with CuBilly and bake as directed. CuBilly Chicken Tenders - Contributed by Pam Kirouac 1-lb. of boneless/skinless chicken breast or chicken tenders Wash chicken and pat dry. Mix mayo, CuBilly, and hot sauce together in a bowl. Dip the chicken in the mayo mixture or spread it on the chicken with a spoon. Coat both sides of the chicken with bread crumbs. Bake in a greased baking dish at 350 degrees for approximately 25 minutes for tenders and 45 minutes for breast. |
