Easy-Peasy BBQ Recipes

Country Lovin' Coleslaw



Serving Size: 6 People



Prep Time: 20 min

Difficulty: Easy

Rootin' Tootin' Baked Beans



Serving Size: 6 People



Prep Time: 5 min

Cook Time: 25 min

Difficulty: Easy

Grand Champion Potato Salad



Serving Size: 20 People



Prep Time: 35 min

Cook Time: 15 min

Difficulty: Medium

Priceless Pulled Pork



Serving Size: 8 People



Prep Time: 15 mins

Cook Time: 5 hours

Difficulty: Easy

Choice Cheesy Potatoes



Serving Size: 10 People



Prep Time: 20 mins

Cook Time: 2 hours

Difficulty: Easy

"Get In My Belly" Beer Brats



Serving Size: 10 People



Prep Time: 5 mins

Cook Time: 20 mins

Difficulty: Easy



Click button below to enter your own recipe!



Choose an Image to Display with Your Recipe:




...

...

...

...

...

...



  • 1 small head cabbage, shredded
  • 1 small white onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 small carrot, shredded
  • 0.5 cups cider vinegar
  • 3 tablespoons white sugar
  • 0.5 teaspoons salt
  • 0.25 teaspoons freshly ground black pepper
  • 0.5 cups vegetable oil


  1. In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot.

  2. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables.

  3. Toss the mixture until the vegetables are fully coated with the marinade.


  • 0.5 pounds bacon, chopped
  • 1 onion, finely chopped
  • 2 - 15oz cans baked beans
  • 0.25 cups brown sugar
  • 0.25 cups ketchup
  • 0.25 cups mustard


  1. Place bacon in a large, deep skillet.

  2. Cook over medium high heat until evenly brown.

  3. Add the onion and saute until tender.

  4. Drain excess oil, if desired.

  5. Stir in the beans, brown sugar, ketchup and mustard.

  6. Cook, stirring occasionally, until bubbly.



  • 5 pounds red potatoes, chopped
  • 3 cups mayonnaise
  • 2 cups finely chopped pickles
  • 5 large hard-cooked eggs, chopped
  • 0.5 cup chopped red onion
  • 0.5 chopped celery
  • 3 tablespoons prepared mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon ground black pepper


  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.

  2. Stir together mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper in a large bowl. Fold in cooled potatoes until well combined.

  3. Chill potato salad in the refrigerator for at least 6 hours to overnight before serving.



  • 1 (4 pound) pork shoulder roast
  • 1 cup barbeque sauce
  • 0.5 cup apple cider vinegar
  • 0.5 cup chicken broth
  • 0.5 cup chopped red onion
  • 0.25 cup light brown sugar
  • 1 tablespoon prepared mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 large onion, chopped


  1. Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the slow cooker; pour in barbeque sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours until pork shreds easily with a fork.

  2. Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juices.

  3. Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.



  • 1 (2 pound) package frozen Southern-style hash brown potatoes, thawed
  • 4 cups shredded Cheddar cheese
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 1 (8 ounce) container sour cream
  • 1 cup milk
  • 1 pinch seasoned salt
  • 1 teaspoon minced garlic
  • 1 cup crushed cheese-flavored crackers


  1. Mix hash brown potatoes, Cheddar cheese, condensed soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker.

  2. Cook on Low, stirring occasionally until cooked through, about 2 hours. Stir and top with remaining 1/2 cup cheese-flavored crackers.



  • 4 - 12oz cans of beer
  • 1 large onion, thinly sliced
  • 10 bratwurst
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper


  1. Combine beer and onion slices in a large pot; bring to a boil
  2. Add bratwurst, pepper flakes, garlic powder, salt, and pepper to beer and onion mixture. Reduce heat to medium and cook for 10 to 12 minutes.

  3. Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer bratwurst to a plate. Reduce heat to low and let onions simmer until needed.

  4. Cook bratwurst on the preheated grill, turning occasionally to get char marks, until no longer pink in the middle, 5 to 10 minutes. Serve with onions.