Now that you have purchased the best BBQ sauce money can buy what are you going to do with it?
Well hopefully some of the recipes I’ll be posting on here will help you in putting that Head’s Red BBQ Sauce to good use.
Most of these recipes can be adapted to any style cooker you use whether it be a low and slow smoker or a gas/ charcoal grill.
 Having trouble finding a good rub or seasoning at your local grocer? I suggest going to www.hawgeyesbbq.com. They carry an extremely large assortment of rubs and seasonings as well as Head's Red BBQ sauce.
And as always, please don’t hesitate to contact me with any questions you may have  with the recipes .
If you have a great recipe of your own using Head’s Red BBQ sauce let me know so I  can post it for others to enjoy.

HEAD’S WINGS

1 package of chicken wings
1 jar of your favorite poultry rub /seasoning
1 bottle Heads Red Brand BBQ Sauce

1) Cut tips from wings and discard. Split or cut  the remaining piece at the joint .

2) Put all wings pieces in a large bowl and toss with a little bit of  vegetable or canola oil - just enough oil to coat the pieces lightly.

3) Sprinkle rub on wings in bowl and continue tossing and sprinkling until all wings  are coated evenly but not too heavy.

4) Light a charcoal grill (gas can be used as well) and cook wing pieces direct until done. Throw some apple or hickory wood chunks on the hot coals before cooking for extra flavor

5) Remove wings from grill and put in a foil pan.

6) Pour some Heads Red BBQ Sauce in pan until wings are slightly covered and stir wings until coated .

7)  Move hot coals to one side of grill of if using gas setup burners for indirect cooking.

8) Cover pan tightly with foil and place pan on grill opposite hot coals so sauce does not burn and let heat for about 20 min or so. If you want extra tender wings leave pan on longer-around 45 min.

9) Uncover pan and stir wings and sauce together and serve

HEAD'S RIBS

Nothing benefits better from Head’s Red BBQ Sauce than a rack of slow cooked pork ribs. I prefer spare ribs since they can be trimmed down and  from the trimmings you  get that old Chi-Town favorite , rib tips. That will all be in a later recipe . For now I’m posting a recipe for loinbacks or as they are more commonly known ..babybacks.

1 or more racks of pork loinback ribs
1  bottle pork seasoning/rub
1 bottle Heads Red BBQ Sauce

Before cooking remove the thin membrane from the bone side of the rack,  It comes off pretty easily by slipping a butter knife between the bone and membrane and then grabbing with a paper towel and pulling it off gently from the whole rack.

1. Season ribs with rub. (I prefer a light coat of seasoning on ribs vs a heavier coat)
2. Let ribs sit while you start your cooker . Cooker should be set to cook at about 225-250 .
3. Once cooker is up to temp place ribs bone side down on rack and throw a couple chunks of apple or hickory  or both on the fire . Ribs take on smoke pretty good so don’t over smoke by adding too much wood. Do NOT put any sauce on the ribs yet
4. Cook until done (usually when meat has pulled back a bit from the bone and you can pull the bones apart easily in the middle of the rack. A big misconception is that the meat should be falling off the bone. In fact the meat should come off easily when bitten but anything “falling off the bone” is really overcooked.  
5. Before removing the ribs from the cooker brush some Heads Red BBQ sauce on the entire rack of ribs  and let cook for about 10 min more to let the sauce cook a bit on the meat.  Ribs can then be removed from  the cooker.

***NOTE***  Here are a couple other techniques some of the competition rib cooks use...
One technique is to foil the ribs half way through the cook . Lay out a large piece of foil and squirt some some honey across the sheet. Lay the ribs meat side down on the foil then pour a bit of apple juice over them and wrap tightly. Then place the foiled ribs back on the cooker. I usually leave them foiled for about an hr as any longer you tend to risk really over cooking the ribs . Unwrap them and place the ribs back on the cooker until done.   
Another technique is to spray the ribs once or twice later in the cook with butter spray such as I Can’t Believe It’s Not Butter.

HEAD'S HICKORY SMOKED BEEF BRISKET

1 Brisket, fat untrimmed (at least 10 lbs)
Yellow mustard
Brisket rub ( I like Smoking Guns Hot or Slabs Beef Rub)

1) Apply a very thin coating of yellow mustard to the entire brisket.

2) Apply a generous amount of rub to the entire brisket

3) Setup smoker or charcoal grill for indirect cooking and bring to a temp of 230-250 degrees. Once cooker is up to temp throw 3 fist size chunks of hickory on the coals

4) Cook until meat comes to an internal temp of 195-200 degrees and your temp probe goes in like butter. General rule of thumb is about  1.5 hours per pound. It could take longer or shorter.

5) Pull brisket from cooker and wrap in heavy duty foil and let rest for about an hr or so then uncover. Pour the juices that have collected in the foil in a bowl and mix in a little Heads Red BBQ Sauce.

6) Slice brisket against the grain and serve with the sauce mix on the side  

***Note*** I try to leave most of the fat on but any really hard pieces should be cut off. Try to leave at least a 1/4 inch fat cap on top

HEADS SLOW COOKED PORK BUTT
This is a favorite at the  product demos I put on  at the various stores that sell my sauce. I have had several requests to add my butt recipe to the recipe section but I have been hesitant only because several of my customers do not own smokers . Unfortunately because it takes so long to cook (usually overnight) I can only post a recipe for cooking slow on a smoker.  I do have customers who do these at home in crockpots but I do not know what technique they use to achieve that .  I DO know that  you will never reproduce using that method  the smoky bliss that you can cooking these overnight on a smoker.

1 pork butt  (bone in if possible)
Yellow mustard (see Notes)
Pork Rub ( I like Paradise Ridge

1) Apply a very thin coating of yellow mustard to the entire butt..

2) Apply a generous amount of rub to the entire butt .

3) Setup smoker  for indirect cooking and bring to a temp of 225-250 degrees. Once cooker is up to temp throw 3 fist size chunks of wood ( I like a combo of  hickory & apple)

4) Cook until meat comes to an internal temp of  200 degrees. This will take quite awhile depending on the poundage of the Butt. Rule of thumb is 2 hrs or so a pound but it could take longer and usually does.

5) Pull butt from cooker and wrap in heavy duty foil then a towel and let rest for about an hr or so  in a cooler .

6) Pull pork apart with your hands (make sure you have a couple pairs of rubber gloves on for this step as the pork will be very hot). Try not to shred the pork too much otherwise it will become very mealy. Try and keep it in chunks rather than thin strings.

7) Serve on a cheap hamburger bun with Head’s Red BBQ Sauce on the side. You can also mix the sauce in with the pork but again take care when mixing that you don’t break the pork down to the point of being mealy. You also do not want it to look like sloppy joe.  I know Heads Red sauce tastes great but easy does it on the sauce. The sauce should enhance the pork  not overpower it.  For an added kick put a dallop of  KFC style coleslaw on top of the pork before slamming that bun top  down on the sandwich.  

***Note***  generally I use mustard only to help keep the a good coating of rub on the butt. It does nothing as far as adding flavor or tenderizing etc. Another method is to mix two part rub to one part apple juice.and make a slather . It  should not be too runny. Smear it all over the butt