Smoked Bologna Sliders

6 Slices of Bologna, 1/4” thick, from your local deli or meat store
1/3 Cup BBQ Dry Rub
1 Large Onion, caramelized
1 Tbsp Olive Oil
12 King’s Hawaiian Rolls
1 cup of Jimmy Ray’s Mustard Sauce

Preheat a smoker with your favorite smoke flavor to 225 degrees. Moderately apply your favorite BBQ Rub to both sides of the bologna and place on the smoker for about 30 minutes.  Note: you do not want to cook the bologna; just set the rub and get a nice smoke on it.  

Pan fry the bologna in the oil (both sides) for 1 minute on each side.  Cut the slices into quarters.  Place 2 quarters on each roll and top with a heaping spoonful of the caramelized onions.  

Put a generous tablespoon of Jimmy Ray’s Mustard Sauce on top of the onions and cover with the top half of the roll.


Cuban with Mustard Sauce

2-3 pound Pork Roast cut into 1/2” cubes
1 Tsp each of Cumin, Garlic Powder, Onion Powder, Black Pepper, Kosher Salt
4 Kaiser Rolls
4 slices Provolone Cheese
Dill Pickles to taste
1 cup of Jimmy Ray’s Mustard Sauce

You could use pulled pork; but use cubed pork. Thoroughly mix the cubes with the spices. 

Next, cook the cubes in a crock pot until cooked through and tender (we use a pressure cooker).  

Slice the buns lengthwise and toast under a broiler until nice and brown. 

Place the provolone cheese on the buns then return to the broiler just until the cheese melts.  

Then, evenly put the meat on top of the bottom half of the bun and top with the dill pickles, we like a little coleslaw too!  

Lastly, put a generous amount of the Jimmy Ray’s Mustard Sauce on the sandwich and close it up with the top bun!


Crispy Grilled Wings

2 lbs. Chicken Wings
1 Tbsp. Olive Oil
2 Tbsp. Corn Starch
1-1/2 tsp. Kosher Salt
1/2 tsp. Garlic Powder
1/2 tsp. Paprika
1/2 tsp. Lemon-Pepper Seasoning
1/2 tsp. Black Pepper
Bleu Cheese and Ranch Dressing (optional)
Carrot and celery spears (optional)

Using a sharp knife, cut through the 2 wing joints, discarding wing tips.
Place the remaining wing pieces in a bowl. Add oil and toss to coat.
In a small bowl, mix together Corn Starch through Black Pepper. Sprinkle over wings and toss to coat.
GRILL METHOD: Grill wings on an oiled rack, covered over medium heat.
OVEN METHOD: Cover a sheet pan with foil or parchment paper, and place rack on top. Add wings and broil 4 in. from heat until crisp and juices run clear, 20-25 minutes turning occasionally.
With either method cook wings until an internal temperature of 165° F is reached.
Brush with Jimmy Ray's Sweet and Tangy Mustard Sauce and serve. Be sure to set out extra sauce for the sauceaholics. For a traditional finish, set out Bleu Cheese and Ranch Dressing with carrots and celery.

Sweet Mustard Salmon

1 slab of Salmon (any size you like!)
1 gallon Water
2/3 Cup Kosher Salt
2/3 Cup Light Brown Sugar
2/3 Cup Jimmy Ray’s Sweet and Tangy Mustard Sauce
1/4 Cup of your favorite Seafood Seasoning (like Old Bay)

First, brine your salmon. This process gives it a bit of flavor and eliminates the “fishy” taste.  Do this by combining the water, Kosher salt, and Light Brown Sugar. Place the salmon in the container with the brine and refrigerate for 4 hours.  

Next, remove the salmon from the brine and rinse thoroughly and pat dry with a paper towel. Sprinkle seafood seasoning over the salmon (both sides) and cook to 140 degrees on your smoker, grill or in a 400° F oven for 12 minutes. Baste the salmon with Jimmy Ray’s Sweet and Tangy Mustard Sauce and return to the smoker, grill or oven and cook to 150 degrees (or until fish flakes easily).  Your salmon will be moist and flavorful!

Happy Saucing


Mustard Brussel Sprouts

1 pound Brussels sprouts

2 Tbsp olive oil

1 Tbsp minced garlic

1 tsp smoked paprika

1 tsp kosher salt

1/4 tsp fresh ground black pepper

Jimmy Ray's Sweet and Tangy Mustard Sauce 

Heat a grill to medium.

Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave-safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, paprika and salt and toss to combine.

Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with the stem end closest to the flame.

Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Remove the sprouts from the skewers, return them to the original mixing bowl, and drizzle with Jimmy Ray's Sweet and Tangy Mustard Sauce. Serve and enjoy!


BBQ Baked Beans

1 -16.5 oz can of Bush’s Baked Bean, drained. (Any flavor will do)
1/4 Cup of Light Brown Sugar
1/2 Cup of Jimmy Ray’s Sweet and Tangy Mustard Sauce
Garnish with crisp shards of bacon and onion bits (optional)

Mix all of the ingredients together and place in a saucepan on the stove. Heat slowly, mixing occasionally, until the brown sugar has dissolved and mixed well. Place in bowl, garnish and serve.


Pulled Pork Onion Bun Sandwich

3-4 pounds pork shoulder, bone in or boneless
teaspoon paprika
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons kosher salt
2 tablespoons brown sugar
1-2 tablespoons olive or avocado oil
1 onionchopped
Jimmy Ray's Sweet and Tangy Mustard Sauce

In a small bowl, mix together the paprika, garlic powder, cumin, chili powder, salt and brown sugar. Rub this all over the pork.
Heat a large skillet or pot with about 1 to 2 tablespoons oil over medium-high heat. Brown the pork shoulder on all sides about 3-4 minutes per side.

Place pork shoulder in the slow cooker with the onions and cook on the low setting for 8 hours.
 After 8 hours, shred the pork with two forks and mix it all up with the "pan sauce" that's inside the slow cooker.

Serve pulled pork generously drizzled with Jimmy Ray
Sweet and Tangy Mustard Sauce on toasted onion buns.

Junk Heap Brat

5 Fresh Brats
tablespoon vegetable oil
5 Brat Buns
Jimmy Ray's Sweet and Tangy Mustard Sauce
For Garnish use whatever you like and have on hand (no such thing as too much on the junk heap) This one has Caramelized Onion, Pickled Jalapeño Slices, and thinly sliced Sweet Pepper.

Light charcoal and spread it evenly across the bottom of one-half of the grill. If using propane, light burners only on one side of the grill.

Place grill grates over the charcoal and oil grates with paper towel soaked in vegetable oil to prevent sticking.

Place brats on grates directly over charcoal and grill on each side until browned. If the casing bursts or burns move brats further from the coals to reduce cooking temperature.

Turn the brats every couple of minutes to prevent burning, moving them further away from the hot coals if needed, and cook brats for 15-20 minutes or until internal temperature reaches 160 degrees.Cooked brats are firm to the touch. About 5 minutes before brats are ready place brat buns cut side down to brown. Keep an eye on them, they can turn fast. 

Serve on buns covered with Jimmy Ray's Sweet and Tangy Mustard Sauce with your choice of garnishes.

Baked Meatballs

1 pound lean ground beef

1/2 cup onion finely chopped

1/4 cup dried bread crumbs

2 garlic cloves minced

1 egg

1/4 cup parmesan cheese finely grated

3 Tbsp. ketchup

1 tsp. salt

1/4 tsp. pepper

1 Tbsp. parsley minced (or about 1/2 Tbsp. dried)

Jimmy Ray's Sweet and Tangy Mustard Sauce 

Preheat oven to 400ºF. Spray a large cookie sheet with cooking spray.

Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper and parsley in a large mixing bowl.

Add in ground beef and mix gently until combined. Do not overwork. Form into 1-inch balls and place on the prepared cookie sheet.

Bake in preheated oven for 15-20 minutes, or until meatballs are browned and cooked through.

Brush Jimmy Ray's Sweet and Tangy Mustard Sauce on finished meatballs, move to a plate or platter. Serve with extra Mustard Sauce for dipping.


BBQ Chicken Quesadillas

8 9" Flour Tortillas
2 Large Cooked and Shredded Chicken Breasts
8 oz. Sharp Cheddar Cheese, Shredded
Cooked Corn Kernels
Bias Cut Green Onion
Jimmy Ray's Sweet and Tangy Mustard Sauce

Mix shredded chicken with BBQ sauce in a bowl then set aside.

Heat a large, 12" skillet over medium heat then spray with nonstick spray. Place one tortilla in the bottom of the skillet then sprinkle on a thin layer of shredded cheese, corn and green onions. Add 1/4 of the shredded chicken then add another thin layer of shredded cheese on top, followed by another tortilla. Saute until bottom tortilla is golden brown then flip and saute until golden brown on the second side. Carefully transfer quesadilla to a cooling rack to cool slightly while you cook the remaining quesadillas with remaining ingredients.

Slice quesadillas with a pizza cutter then serve with extra Jimmy Ray's Mustard Sauce for dipping.

Game Night Pre-Game Snacks

Celery Stick Spears
Sweet Pepper Spears
Baby Cut Carrots
Veggie Straws
Pretzel Sticks
Jimmy Ray's Sweet and Tangy Mustard Sauce

Game Night means lots of snacking. Get it started with some easy-to-prep snacks. Set out your favorite dipping sticks (ours are listed above) alongside a bunch of small bowls of Jimmy Ray's Sweet and Tangy Mustard Sauce. If your crew likes it a bit more spicy, put out some Jimmy Ray's Perfect Finish Jalapeño Sauce too.

Carolina Shredded Chicken Sandwich

For the Cole Slaw

1 medium cabbage shredded (see note)
2 medium carrots shredded
½ cup mayonnaise
¼ cup granulated sugar
¼ cup buttermilk
¼ cup milk
 Tbsp lemon juice
 Tbsp white vinegar
1 tsp kosher salt

For the Carolina Style Shredded Chicken

1 cup water
2 cups apple cider vinegar
2 Tbsp brown sugar
1 tsp red pepper flakes
1 tsp kosher salt
1 tsp black pepper
2½-3 pounds boneless skinless chicken breasts
Jimmy Ray's Sweet and Tangy Mustard Sauce
Hamburger buns
 for serving

Making the Coleslaw

Cover and refrigerate for at least 1 hour. (Tip: Refrigerating overnight will allow flavors to meld better.)

For the Carolina Style Shredded Chicken

Using a medium bowl, add water, apple cider vinegar, brown sugar, red pepper flakes, salt and pepper; stir until well combined.

Place chicken in a standard-size slow cooker. Pour vinegar mixture on top. Cover and cook on low for 4-5 hours, or until chicken can be easily shredded with 2 forks.

Remove chicken and place on a large plate or cutting board; shred using 2 forks.

Discard all but ½ cup of cooking liquid from slow cooker. Return shredded chicken to slow cooker and stir in reserved cooking liquid.

To serve, place shredded chicken on bottom buns sauced with Jimmy Ray's Sweet and Tangy Mustard Sauce. Pour more Jimmy Ray's Sweet and Tangy Mustard Sauce on the chicken and top with prepared coleslaw.
Happy Saucing!

Pulled Pork Tacos

12 oz. Leftover Pulled Pork
2 Tbsp Lime Juice
1/2 Cup Chicken Broth
1 tsp Chili Powder
1/4 tsp Oregano
1/2 tsp Cumin
1/2 tsp Salt
1/4 tsp Black Pepper
1 Minced Garlic Clove

Taco Ingredients
6 Street Taco Tortillas
1/4 Fresh Lime
1/2 Jalapeno Pepper
Slivered Red Onion
Jimmy Ray's Sweet and Tangy Mustard Sauce

For toppings:
Chopped Cilantro
Shredded Cheddar Cheese
Seasoned Sour Cream


Prep your carnitas by whisking all of the ingredients together in a large bowl, then mix in your leftover pulled pork until the liquid has been absorbed.

Heat a large skillet over high heat and add the pulled pork mixture. Allow the meat to sear for a few minutes, then flip and sear the other side to create crispy carnitas. Remove from heat. Mix in Jimmy Ry's Sweet and Tangy Mustard Sauce to your preference.

Toast your tortillas by either adding them to your hot pan, or by putting them directly on the stovetop flame for about 30 seconds per side (if you go this route, be very careful and use tongs to remove the tortillas from the heat).

Add roughly 2 oz. of the pulled pork to each tortilla.

Dice or slice up jalapeno, then add those on top of your pulled pork. Prep any additional toppings like shredded cheese, or queso, and enjoy tacos your way.
Add some fresh cilantro to your pulled pork tacos and squeeze fresh lime juice over the top, then enjoy!