Double Q Party Mix

1 Stick butter
2 Tablespoons Worcestershire sauce
1 Tablespoon Double Q Dry Rub
1 Teaspoon Garlic salt
1 Teaspoon Hickory salt
3 Cups each-Rice Chex, Wheat Chex and Corn Chex
1 Cup Mixed nuts
1 Cup Pretzels
1 Cup Garlic Bagel chips

Heat oven to 250 degrees - Melt butter in large roasting pan. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake for 1 hour, stirring every 15 minutes. Spread on paper towel to cool.

Double Q Salami

2 Lbs Ground Round
2 Tablespoons Tender Quick
1 Cup Water
1 Tablespoon of Double Q Dry Rub
1 1/2 Tablespoons Liquid Smoke
1/2 Tablespoon Peppercorns (Whole)
1 Tablespoon Mustard Seed
1/2 Teaspoon Garlic Salt

Mix above ingredients thoroughly and form into rolls. Different types of cheese can be added to mix. Wrap in Sarann wrap and refrigerate for 24 hours. Remove Sarann wrap and bake for 1 hour at 325 degrees. Cool before slicing. Excellent with different kinds of mustard and crackers.

Double Q Chili

3 Lbs Lean Ground Round
8oz of DOUBLE Q BBQ SAUCE
1 10oz can of Ro-Tel Tomatoes
1 8oz can of Tomato Sauce
1 15.5oz can of Dark Red Kidney Beans
1 15.5oz can of Pinto Beans
1 15.5oz can of Manwich 1 15.5oz can of Red Beans
6oz Frozen Chopped Onions
6oz Frozen Chopped Green Peppers
1 Package Williams Original Chili Seasoning for 2lbs Meat
1 1/2 Teaspoons Cumin Powder
3/4oz Worcestershire Sauce

Prime Rib

Rinse meat with cold water
Apply DOUBLE Q DRY RUB liberally to moist meat, put in 2 quart zip lock bag and refrigerate for 4-5 hours.
Make a baste using one of the recipes on the dry rub label and baste as needed to keep the meat moist.
Use roaster pan with 1” of water in the pan.
Place rib roast on a rack in the roaster.
Leave uncovered.
Bake at 450 degrees for first 30 minutes.
Bake at 350 degrees for approximately 2 ½ hours or until desired doneness.
Use accurate thermometer for best results.

Pulled Pork

One 4-6 lb. brisket or Boston Butt
One bottle DOUBLE Q Barbeque Sauce
One bottle DOUBLE Q Dry Rub
6 quart crock pot

Wash meat thoroughly. Make a liquid marinade using the recipe on the side of the dry rub bottle. I prefer the one with the juice from 2-3 lemons. Tenderize both sides of meat with a fork. Refrigerate over night in a 2 gallon baggie, turning occasionally. Discard used marinade and liberally apply dry rub to meat and cook in the crock pot on low for approximately 8 hours or until the meat falls apart. Drain the liquid and add one bottle of bbq sauce, more or less depending on the desired consistency. Both are excellent on a bun with a vinegar/sugar based cole slaw.

Baked Beans

53 oz. can of baked beans (drained)
3/4 cup of DOUBLE Q BBQ Sauce
4 slices of bacon (slightly cooked)
1/2 cup brown sugar (dark)
1/4 cup molasses
2 tablespoons cider vinegar
1 tablespoon dry mustard
1 tablespoon minced onions
1 tablespoon DOUBLE Q Dry Rub
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke

Combine all ingredients and bake at 325 degrees for 60-75 minutes. Remove bacon if not fully cooked. I just use it for flavor.
Optional - add cut up smoked pork tenderloin or brisket burnt ends.