Grandma Izetta’s Roadhouse BBQ Sauce Brings New Flavor & Meaning to Cooking!
I had a chance to try Grandma Izetta’s Roadhouse BBQ Sauce and I had to write it up because I got the sauce last week and now the bottle is almost gone. It’s absolutely FABULOUS!!
Let’s back up a second– I am not a BBQ sauce fan. I like BBQ but I don’t use much sauce. I thin it down. I pass it up. I like dry rubs– and I don’t use a lot of sauce– unless I am making bean– which isn’t exactly BBQ sauce.
However this sauce is more than just BBQ sauce and you can put it on ANYTHING. I have not used anything this much– unless it was a specific dessert or coffee. I love this stuff. It’s affordable- -but rather than the small bottle- which is what I was given by Lindsley Lowell, wife of Grandma Izetta’s grandson and founder of the brand,– to test drive. I like the tangy, not so sweet flavor and it works well on sandwiches to dinners. You can put it on select breakfast items.
One of the great things about this sauce is that it’s LIGHT on the sugar. It’s not sweet; it’s not overly spicey. It’s hit the perfect balance for someone like me and my partner (and he LOVES sauces like this. LOVE LOVE LOVE– which is why it went so fast_). The ingredients — whem compared to other sauces are better and there are less calories per serving. It’s more authentic and there aren’t any artificial flavorings.
Izetta– set up her own roadhouse diner in Kansas.
Grandma Izetta’s Kansas Roadhouse BBQ Sauce
Grandma Izetta’s Kansas Roadhouse BBQ Sauce is an original recipe sauce for Pork, Chicken, Beef Ribs, and Brisket. Not too sweet, not too hot, zesty and tangy. Warning: This stuff is highly addictive! You might find yourself putting it on everything from hot dogs to eggs.
Pork Apple 3 Way Meat Loaf!
Recipe Info:- Makes 2 Loaves- Each Loaf Serves 6 to 8
We found this old recipe from Woman’s Day Magazine from 1967. I’ll just say America wasn’t as fat as it is today and this is the kind of food we ate. Sure they were smokin’ and drinking like on that show Mad Men, but heck if that’s what it takes to look Like Don Draper, lets do it!
This recipe makes two loaves, one meant to be eaten HOT and the other meant to be eaten COLD, can you switch it around? Absolutley! There is enough here to feed a football team so make sure you have plenty of hungry men around. If you don’t want that much, yep, get your slide ruler out and start using your know-how. OK, I know, you are thinking about Cold meatloaf and kinda of thinking “eeewww”. Well, think again of a hot summer day and a cool meat plate with a side of Sweet-Sour Beets and Apples… still thinking “eeeewww”? I can’t help you there, just trust me, its how I served it and it works… If I charged $25 a plate in New York City I bet you’d try it and sing praises… so do it yourself, keep your $25, and have your guests sing praises about your cooking secret from 1967!
•1 lb each of ground beef, ground veal, ground pork
•2 medium potatos cooked and mashed (sure leave the skin on!)
•2 eggs slightly beaten (not enough to show any bruises though)
•2 cups of milk
•2 crumbled bay leaves
•Salt and Pepper to taste
•1/2 lb fat fresh pork, minced
•2 cups minced onions
•1 cup minced apple
•1 apple cored and sliced
•Red Currant Jelly
•Sweet-Sour Beets and Apples (see recipe at the bottom)
Mix lightly but thoroughly the first 5 ingredients, 2 tsp Salt and 1/2 tsp Pepper. Divide the mixture in two even parts and pat each to an 11″ x 9″ rectangle on a 15″ x 13″ pieces of heavy duty foil.
Brown the Fat Fresh pork in a skillet then add the minced onions and minced apples, stirring frequently for 15 minutes.
Split the pork/apple mixture into two even parts and spread down the cent of each meat rectangle. Roll up the meat rectangles making firm loaves. Seal the foil lengthwise and at the ends and put the loaves in a baking pan in the oven at 400 degrees for 45 minutes. Remove from the oven and open the lengthwise foil seam and on one loaf put a row of 1/8th apple slices and in the center of each slice a teaspoon of Red Currant Jelly.
Bake both loaves for 15 more minutes with the foil open. Remove and let the loaves sit for 10 minutes. Now here is the crazy part, the loaf with the apples and jelly is what we call the HOT loaf, that ones ready to slice and eat, pair it with a nice green salad and some Cabernet or Pinot Noir.
If you like, try a splash of Izetta’s BBQ sauce with the loaf. The plain loaf is what we call the COLD loaf, yep, thats right its going to cool down then go in the fridge for a refreshing luch time meal or a hot summer day, serving the cold loaf with Sweet-Sour Beets and Apples.
Sweet-Sour Beets and Apples
Drain the liquid from a 1lb 4oz can sliced apples into a saucepan. Add liquid from a jar (1 lb) of tiny pickled beets. to the liquids add 2 Tbsp ea of vinegar and brown sugar, 1/4 tsp salt and 1 Tbsp butter. Boil until reduced to one half, Add apple slices and beets and simmer for 5 minutes.
Chill and sprinkle with chopped parsley. makes about 4 cups.
Thanks to Lindsley Lowell who gave me the bottle that I tried. It is as fabulous as I say it is. I won’t eat or use what I don’t like. I might try it once and then pass it on to my partner or someone else to test drive as well. This was a winner because I am sorry to have an empty container in just one week. A little goes a long ways and it’s a great dipping sauce. YUMMY!!
Hit the website for more recipes, other sizes, and information. You will love this!
Grandma Izetta’s Roadhouse BBQ Sauce
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