Clayton Steakhouse BBQ Pork Belly

Serves 2-4 as an appetizer

  • 1 lb. pork belly, skin-on or skinless, cut into 2-inch cubes
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon white vinegar
  • 1 tablespoon vegetable oil
  • 1/2 cup Lid Licking Sauce

Instructions for Air Fryer:

Preheat the air fryer to 375°F.

Pat the pork belly dry with paper towels and place in a bowl. Add the salt, pepper, baking powder, white vinegar, and oil, and toss until thoroughly coated.

Working in batches if necessary to avoid crowding, add the pork belly to your air fryer basket in a single layer. Cook for 25-30 minutes, shaking the basket once halfway through.

Transfer the pork belly to a bowl and toss with 1/2 cup of the Lid Licking Sauce. Turn the air fryer’s heat to 400°F and return the pork belly to the basket. Cook for an additional 2-3 minutes to caramelize the sauce.

Serve with additional Lid Licking Sauce for dipping.

Instructions for Oven:

Preheat the oven to 400°F and prepare a baking sheet with a wire rack.

Pat the pork belly dry with paper towels and place in a bowl. Add the salt, pepper, baking powder, white vinegar, and oil, and toss until thoroughly coated.

Making sure not to crowd the baking sheet, place the pork belly pieces on the wire rack. Bake for 35-40 minutes, flipping the pieces halfway through.

Remove the pork belly from the oven (keeping it on the wire rack) and preheat the broiler to high.

Brush the pork belly with 1/2 cup of the Lid Licking Sauce and then return the pan to the oven, watching closely to avoid burning, for about 1 minute or less to caramelize the sauce.

Serve with additional Lid Licking Sauce for dipping.

Lynn's Zesty Snack Mix

Yield: about 4 1/2 cups

2 tablespoons unsalted butter, melted
1/4 cup Lid Licking Sauce
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups Cheez-It Snack Mix
2 cups Corn Chex cereal
1 1/2 cups Wheat Chex cereal
1 cup salted mixed nuts

Preheat the oven to 300°F and line several baking sheets with parchment paper.

In a jar or small bowl, thoroughly mix the butter, Lid Licking Sauce, paprika, garlic powder, and onion powder.

In a large bowl or gallon-size Zip top bag, add the snack mix, Chex cereals, and mixed nuts. Pour in the Lid Licking Sauce mixture and toss until thoroughly coasted.

In a single layer, spread the mixture onto the prepared baking sheets. Bake for 25 - 30 minutes, using a silicone spatula to stir the mix every 10 minutes. Keep an eye on it the last 5 minutes as it begins to brown quickly towards the end of the bake time.

Once the snack mix is golden brown and glossy, remove it from the oven. Allow the mixture to cool completely, about 30 minutes.

It will continue to get crunchier as it sits. Store in an airtight container or zip-top bag at room temperature for 1-2 weeks.

*This recipe can use any of your favorite snack mixes. Just adjust the spices depending on how plain (or seasoned) your original snack mix is.

Dr. Len Keever's Smoky Grilled BBQ Salmon

Yield: 4 6-ounce servings

4 6-ounce salmon filets, skin on or off
2 tablespoons olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup Lid Licking Sauce, divided
Fresh chives or parsley, finely chopped (for serving)

Preheat a grill to medium-high heat (about 375 - 400°F). For easy cleanup and to ensure no sticking, fashion a large piece of aluminum foil into a tray. Lightly coat the foil with non-stick cooking spray and place the salmon filets on top.

Evenly drizzle the filets with the olive oil and season with the salt and pepper. Place the foil tray onto the grill (or place the filets skin-side down if you’re not using the foil) and cook the salmon for 5-6 minutes. Flip the filets and evenly baste them with 1/4 cup of the Lid Licking Sauce.

Continue cooking the salmon until it’s reached your desired level of doneness, about 2-4 minutes on the other side for medium. Skinless filets will take 1-2 minutes less. For well done, total cooking time will be around 12-15 minutes depending on the salmon’s thickness. For medium-rare, it will be closer to 8-10 minutes. Remove the salmon from the grill, baste with the remaining Lid Licking Sauce, and allow it to rest for several minutes.

Pour all leftover sauce from the foil over the filets before serving and garnish with the chives or parsley.

Tim's Spicy BBQ Meatloaf

Yields 6 servings

Meatloaf Ingredients:

  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 2 large cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 pounds ground beef (80/20) or meatloaf mix (beef, veal, and pork)
  • 1/2 cup panko breadcrumbs
  • 2 large eggs, beaten
  • 1 1/4 teaspoons coarse salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1/4 cup ketchup
  • 1/4 cup Lid Licking Sauce

Sauce ingredients:

  • 1/2 cup Lid Licking Sauce
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire

In a large skillet, melt the butter over medium heat. Add the onion, green pepper, and garlic. Cook, stirring occasionally, until the vegetables are softened and very fragrant, about 10 minutes and then season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Remove the pan from heat, stir in the parsley, and then cool the mixture to room temperature.

In the meantime, make the sauce by whisking all ingredients together in a small bowl.

Preheat the oven to 350°F.
In a large mixing bowl, combine the cooked veggies, ground beef, breadcrumbs, eggs, remaining salt, pepper, ketchup, and Lid Licking Sauce.

Mix with a fork or your hands until thoroughly combined.

Spoon the meat mixture into a large shallow baking dish. Form into a flat loaf about 2 inches high and 4-5 inches wide smooth the top with the back of a spoon.

Bake the meatloaf for 40 minutes and then baste the loaf with about half of the sauce. Return the meatloaf to the oven and bake until fully cooked, about 20 more minutes or when a meat thermometer registers 145°F in the center of the loaf.

Let the meatloaf stand for 5 minutes before slicing, brush with the additional sauce, slice, and serve.

Bacon & BBQ Roasted Cabbage

Yields 4-6 servings as a side

  • 4 slices thick-cut bacon, chopped
  • 1/4 cup Lid Licking Sauce, divided
  • 2 tablespoons olive oil
  • 1 small green cabbage, chopped (about 6 cups)
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped Vidalia onion
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch crushed red pepper flakes

Preheat the oven to 400°F and line a baking sheet with tin foil.

In a single layer, spread the chopped bacon onto the foil. Bake for 12–15 minutes, or until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to soak up any excess fat. Reserve 2 tablespoons of the bacon fat from the foil.

Add the bacon to a small bowl and toss with half of the Lid Licking Sauce.

Toss the cabbage, green pepper, and onion with the reserved bacon fat, olive oil, salt, pepper, and red pepper flakes and spread onto baking sheets in even layers.

Turn the oven to 425°F.

Bake, stirring halfway through, until tender and caramelized, about 20-25 minutes. Transfer the roasted cabbage to a platter, drizzle with the remaining Lid Licking Sauce, and top with the Lid Licking Sauce-coated bacon.

Pulled BBQ Chicken Tacos with Pineapple Jalapeno Salsa

Serves 4-6

  • 1 1/2 teaspoons coarse salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 3/4 cup Lid Licking Sauce, divided
  • 1 large poblano pepper, seeded and cut into strips
  • 1 small red onion, thinly sliced
  • 1/4 cup chicken stock (or light beer)
  • 12 small (6-inch) flour tortillas, warmed just before serving
  • 1/2 cup sour cream
  • 1 16-ounce jar Veggie Wagon Pineapple Jalapeno salsa
  • 1/2 cup shredded Monterey Jack cheese (or white cheddar)
  • 1 cup shredded purple cabbage

Preheat the oven to 325°F.

In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, the garlic powder, onion powder, paprika, and cumin.
Season the chicken all over with the spice mix.

In a large oven-proof skillet like a cast iron, heat the vegetable oil over medium-high heat. Working in batches if necessary so you don’t crowd the pan, sear the chicken until a golden brown crust forms, about 1-2 minutes per side.

Add all the chicken back to the pan and drizzle with several tablespoons of Lid Licking Sauce.

Scatter the poblanos and onions into the pan and season with the remaining salt and pepper. Pour in the stock, scrape up any brown bits from the bottom of the pan, and then place the entire pan in the oven.

Bake until the chicken reaches an internal temperature of 165°F, about 20-25 minutes depending on the thickness.

Allow the chicken to rest for 5 minutes and then use two forks to shred the meat. Add the shredded chicken back to the skillet, pour in the remaining Lid Licking Sauce, and toss to combine all the flavors.

To assemble the tacos, top each warm tortilla with even portions of the sour cream, pulled chicken, salsa, cheese, and cabbage.

Garlic-Lime BBQ Street Corn

Serves 4

  • 4 ears fresh corn, shucked
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons mayonnaise
  • 2 tablespoons Lid Licking Sauce
  • Zest of 1/2 lime (plus lime wedges for serving)
  • 1 small clove garlic, grated
  • 1 tablespoon chopped fresh cilantro, divided
  • 1/4 cup finely grated parmesan cheese
  • 1 teaspoon Tajin Clásico Chile Lime seasoning, plus more to taste

Preheat a grill or grill pan to medium-high heat.

Brush the corn with the olive oil and season with the salt and pepper.

In a small bowl, whisk the mayonnaise, Lid Licking Sauce, lime zest, garlic, and half of the cilantro. Set aside.

Grill the corn, turning occasionally to achieve even browning, until lightly charred all over, about 10-15 minutes.

While the corn is still warm, brush each ear all over with the BBQ mayo mixture and then sprinkle evenly with the parmesan, remaining cilantro, and Tajin.

Serve with lime wedges.

Note: If you don’t have a grill, you can broil the corn (brushed with the olive oil, salt, and pepper) on high (rotating it every few minutes until lightly charred all over).

BBQ Veggie Pizza with Caramelized Onions +Sundried Tomatoes

Yield: 4 flatbread pizzas

  • 1 tablespoon unsalted butter
  • 1 large red onion, thinly sliced
  • Coarse salt and freshly ground black pepper
  • 4 individually-sized flatbreads (naan, pita, lavash, etc.)
  • 1 cup Lid Licking Sauce, plus more for garnish
  • 1 cup grated provolone cheese (or mozzarella)
  • 1/4 cup grated smoked gouda
  • 1/4 cup freshly grated parmesan cheese, plus more for garnish
  • 1/4 cup sun-dried tomatoes packed in oil (about 2 tablespoons oil from jar reserved)
  • 1/2 cup baby spinach, roughly chopped
  • 1/2 cup thinly sliced shiitake mushrooms
    Crushed red pepper flakes

In a large skillet over medium heat, melt the butter and add the onions. Cook, stirring occasionally, for 5 minutes and then season with a generous pinch of salt and pepper.

Reduce the heat to medium-low and cook, stirring every 5 minutes, until the onions are golden brown and caramelized, about 20 minutes.

Preheat the oven to 425°F.

Arrange the flatbreads on parchment paper-lined baking sheets. Top with even portions of the Lid Licking Sauce, provolone, gouda, parmesan, caramelized onions, sun-dried tomatoes, spinach, and mushrooms. Season each flatbread with a pinch of salt, pepper, and red pepper flakes and then drizzle with the sun-dried tomato oil.

Bake until the cheeses are bubbly and the bottoms of the flatbreads are golden brown and crispy, about 8-10 minutes. Garnish with additional parmesan, drizzle with more Lid Licking Sauce, slice, and serve.

Holy Sheet Tray BBQ Pulled Pork Nachos

Serves 4-6

  • 3/4 cup Lid Licking Sauce, divided
  • 2 tablespoons sour cream
  • Zest of 1/2 lime
  • 1 pint (about 16-ounces) pulled pork (homemade or from your favorite BBQ restaurant)
  • 1 (12-ounce) bag corn tortilla chips
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup pickled jalapenos
  • 2 tablespoons chopped fresh cilantro
  • Optional garnishes: sliced avocado, green onions, purple cabbage

In a small bowl, whisk 2 tablespoons of the Lid Licking Sauce with the sour cream and lime zest. Scoop into a Ziploc bag and set aside. Toss the remaining Lid Licking Sauce with the pulled pork so it’s thoroughly coated.

Preheat the oven to 400°F and line a baking sheet with parchment paper or spray with non-stick cooking spray.

Spread out about half of the tortilla chips into an even layer. Top with half of the cheeses, jalapenos, and pork. Add the remaining chips on top and repeat with the rest of the cheeses, jalapenos, and pork.

Bake until the cheese is melted, about 5-6 minutes.

Snip the corner of the Ziploc bag with scissors and drizzle the Lid Licking Sauce cream evenly over the top of the nachos. Garnish with the cilantro and (if you like) sliced avocado, green onions, and purple cabbage.

Note: Substitute 1 1/2 - 2 cups of your favorite queso for the shredded cheeses for an especially gooey treat and add pico de gallo (or your favorite salsa) for a kick of acidity.

Roasted BBQ Potato Salad

Serves 4-6 as a side

  • 2 pounds fingerling potatoes (any large ones halved)
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon apple cider vinegar
  • 1/2 cup Lid Licking Sauce
  • 1 celery rib, finely diced
  • 1/2 small shallot, minced
  • 1 tablespoon chopped fresh parsley

Preheat the oven to 425°F and prepare a baking sheet with parchment paper or spray with non-stick cooking spray.

Toss the potatoes in the olive oil, salt, and pepper and arrange in a single layer on the baking sheet.

Bake for 30-35 minutes, tossing once halfway through until lightly golden and crispy.

In a large mixing bowl, whisk the mayo, sour cream, apple cider vinegar, and Lid Licking Sauce.

While the roasted potatoes are still warm, fold them into the dressing. Let the potato salad stand at room temperature, stirring a few times, until the potatoes have cooled, about 20 minutes.

Fold in the celery, shallot, and parsley, and then season to taste with additional salt and pepper. Serve at room temperature or chilled.