FITZKE'S FAVORITES

FITZKE BBQ BEANS

Ingredients:

1 pkg bacon

1 lb Hamburger

1 pkg Smoked Beef Sausage

1 Onion chopped

1 can Baked Beans

1 can Chili Beans (Kidney Beans)

1 can Pinto Beans

1 can Navy Beans

1 can Great Northern Beans

1 12 oz Jar Fitzke BBQ Sauce

Add salt and pepper to taste

Preheat oven to 350 degrees. Chop or cut bacon into small pieces and cook until desired crispness and drain. Brown hamburger and drain. Add onion and cook for 4-5 minutes until tender. Cook sausage and cut into small pieces. Drain liquid from Pinto, Great Northern and Navy Beans. Mix all beans, bacon, sausage and hamburger together. Add Fitzke BBQ sauce and mix well. Cook in oven for 45 minutes to 1 hour. Enjoy!

BBQ Chicken Pizza

Ingredients:

Pizza Crust

Shredded or diced chicken

Pineapple

Sliced red onion

Mozzarella Cheese

Colby Jack Cheese

Fitzke BBQ Sauce

Directions:

Preheat oven to 400 degrees.
Unroll and shape pizza crust into desired shape and thickness on a no stick pan.
Cook crust only for 6-8 minutes or according to package instructions.
Remove from oven and spread Fitzke BBQ Sauce on most of crust. Leave about ½ inche around the outside of the crust bare.
Add cheese, chicken, pineapple and red onion as toppings. Drizzle toppings with Fitzke BBQ Sauce.
Place back in oven until cheese is melted. Be careful not to burn the crust.
Slice into pieces and enjoy!

Tips: Substitute the chicken for either pork or brisket. Either way is delicious! I have cooked this on my pellet smoker and it is even better than the oven. If you use your smoker get the temp up around 400 degrees and keep a close eye on it as the crust can burn very easily. The best part about this pizza is you can add almost anything you like with BBQ Sauce as a topping. For a little spice add sliced jalapenos.

FITZKE BBQ COUNTRY STYLE RIBS

Ingredients:

Country Style Ribs

Salt and Pepper

Fitzke BBQ sauce

Directions:

Grill ribs so they develop a good sear on all four sides. They do not need to be cooked all the way through. Remove from the grill and add salt and pepper or any other seasoning. Place ribs into a crock pot or deep oven dish. Cover in Fitzke BBQ. Cook in oven for 2-3 hours at 300 Degrees. If using a crock pot cook on low for 5-6 hours. Ribs should fall apart when done.

BBQ Smoked Ribs

Ingredients:

1 Rack of Pork Ribs

Fitzke BBQ Sauce

BBQ Rub

Mustard or Oil to bind the rub to the meat

Directions:

Preheat smoker to 220-250 degrees. I like to use Hickory or Apple wood. Competition blend wood pellets work really well too!
Wash ribs and pat dry with a paper towel. Remove the clear membrane on the underside of the rib bones. This is a thin clear membrane that once cut can be pulled off. It allows for more smoke penetration and makes the ribs easier to eat.
Apply mustard or oil to ribs so the BBQ Rub will stick to the ribs. Use only enough mustard or oil to lightly coat the meat. Apply liberal amount of rub to both sides.
Place on smoker for 3-4 hours. Every hour or so spritz with apple juice.
After a good color starts to develop take off the smoker and apply Fitzke BBQ Sauce. Wrap in foil and place back on smoker for 2 hours.
After 2 hours unwrap ribs and create a sort of tray with the foil or place in a tin foil pan. Apply more Fitzke BBQ Sauce and place back on the smoker for 1 hour to allow the bbq sauce to caramelize.
Remove from smoker and let rest. Rib bones should be able to pull freely. Turn ribs over and slice along the bone to create individual ribs.

Tips: Allow ribs to come to room temperature before placing on the smoker. This will decrease your cook time. The above method is called the 3-2-1 method for ribs. Sometimes I skip the wrapping stage and apply the bbq sauce when I think they are getting close to done. If I do not wrap I spritz with apple juice or chicken broth more frequently. If you skip the wrapping stage do not apply the bbq sauce until they are almost done. If applied too early and left unwrapped the bbq sauce will burn. I do not use a meat thermometer for ribs. The meat will start to pull back on the bones and when you lift the rack of ribs in the middle you will be able to tell how tender they are. If the meat starts to crack they are done or you can also wiggle the bones and if they are able to slide out it's time to take them off.