Andy’s Quick Que Sauce

3 cups Ketchup 1/4 cup Jelly”Grape” or “Blackberry” 1/2 cup White vinegar 1/4 cup Sugar” Light Brown” 1 teaspoon seasoning” Andy’s” or Lowery̵...

Andy’s Smoked Bologna

Score the bologna 1/4 inch deep with wide criss-cross cuts. Thin 1/3 cup of Andy’s Original Blend Barbecue sauce with cider vinegar. Cover the bologna thoroughly with the thinned sauce. Let the bolo...

Andy’s Brats

Prepare the “Andy’s Drum Smoker™” for smoking with a temperature of 200 to 225 degrees. Rub the brats lightly with olive oil and sprinkle with Andy’s seasoning. Let the brats stand at ro...

Andy’s Pull Apart Pork

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the pork, massaging it into every little pore, reserving one tablespoon of the rub. Place th...

Andy’s Hickory Smoked Turkey

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the turkey, massaging it into every little pore, reserving one tablespoon of the rub. Place ...

Andy’s Braggin Rights Pork Chops

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the bone in pork loin, massaging it into every little pore, reserving one tablespoon of the ...

Andy’s Red Eye Beef Brisket

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the brisket, massaging it into every little pore, reserving one tablespoon of the rub. Place...

Andy’s Barbecue Ribs on the Grill

The number one mistake people make when trying to grill ribs is too much heat. Barbecue Ribs should not be cooked quickly over a direct heat source. Now there are several ways that you can make great ...