Serves 4-6 ppl

1/4 cup Full of Bull BBQ Sauce(spicy)

1 container Central Market fresh Cole Slaw mix

1 C Central Market Fresh Pico de Gallo

1 splash of apple cider vinegar(approx. 1tbl.)

Combine all ingredients in mixing bowl and chill.  Serve with pulled pork, brisket, sausage, etc.


Well, after telling everyone just how good FOB is when mixed with mayo, I finally came up with the formula—1/4 cup of Duke’s mayo to 1/3 cup of FOB. It is amazing when used on a Reuben. In addition to putting it on the sandwich, have some in a small bowl for dipping. For almost 20 years, a Reuben that I had at the 19th hole at Pebble Beach has been my gold standard. FOB makes “my” Reuben the platinum standard. Just make sure that the corned beef is sliced so thin that you can read through it. Grill it and enjoy.

Thank you to Alyssa Price—a Foodie at the Central Market on Westgate in South Austin. She came up with a recipe utilizing FOB. She calls it Garlic Bar-B-Q Burger Sauce. Many of the ingredients are already in FOB. She just increased them and added some more. It is as follows:

1/2 red onion finely diced
1/2 cup Central Market roasted garlic mayo
1/3 cup FOB Original BBQ Sauce
1 tsp. Worcestershire sauce
2 tsp. Mustard powder
salt and pepper to taste
Mix ingredients well, chill and serve

For those customers that are seeking easy ways to use FOB, I have a new one. Thanks to H.E.B., I have now discovered smoked pulled pork by Curlys—http://curlys.com/foodservice/index.html OMG!!! It was as good as if I had smoked it in my old pit at the restaurant. I used the “Spicy” sauce and included a slice of onion and some hamburger dill slices. I literally yelled out loud it was so good. I don’t know what grocery chains carry Curlys besides H.E.B. but it is worth investigating. Yes, it’s that good—with FOB of course.

If you haven’t tried Full Of Bull BBQ Sauce on a pulled pork sandwich, you are missing one of the great combinations of flavors in “fooddom”. Lightly coat a Boston Pork Butt in seasonings(Lawry’s Seasoning Salt, Lawry’s Garlic Salt, and Lawry’s Seasoned Pepper) and cook it in a crock pot until it is “fall off the bone” tender(usually8-10 hours). Separate with a fork and pile on a warm bun with dill pickle chips, a slice of purple onion, and plenty of bbq sauce. The only thing better is if you happen to have a real live smoker and can smoke the pork butt until it is “fall off the bone” tender. If you don’t have a smoker and you don’t have a crock pot, you can probably pay your local bbq joint to smoke one for you—for a price. Regardless of how you get the pork, it will be well worth the trouble once you wrap your lips around your first bite of a Full Of Bull BBQ Sauce enhanced pork sandwich. Enjoy!!!From Kelly Gleeson Smith of Mt. Airy, Md. and Carlyle Ashcroft of Dallas—both huge fans of Full Of Bull BBQ Sauce—mix some FOB BBQ Sauce with mayo and use it on a turkey sandwich. I have personally verified that this is a winner.From Doug Sheeran of Hilton Head Island, SC—an FOB junkie—drop several 16-20CT peeled and deveined shrimp in a bowl of bbq sauce making sure that all are completely coated. Cover and let sit for a couple of hours in the refrigerator. Remove the shrimp from the sauce and place on skewers. Place on a well prepared grill(charcoal is preferred—when the coals are grey) for a couple of minutes on each side. What will happen is that the brown sugar in the sauce will caramelize and the bell pepper and onion will “cook” giving the shrimp an incredible flavor. These will require your undivided attention. Do not place on the grill and walk away. The wait is well worth it. Enjoy!

Potato Salad From Full Of Bull BBQ

*Four large Idaho potatoes or whatever kind you like but not little red ones.

Peel and cut into 1/2″ cubes(it doesn’t have to be exact—what you are

tryingto do is avoid them breaking down and turning to mush so therefore they

need to have a little size to them.Cook them ’til they start to soften but not

all the way.Drain them and put them in a fridge to cool thoroughly.Once

they’ve cooled, add the following.

*1/4 cup of finely chopped celery, finely chopped bell pepper, finely chopped

onion, diced pimento, and finely chopped hamburger dill pickles.You can put

more than 1/4 cup but you just need to make sure that all of the amounts are


*A light dusting of Lawry’s Seasoning Salt, Lawry’s Garlic Salt, and Lawry’s

Seasoned Pepper.

* Add real mayo to make it the desired “wetness”I prefer mine wet as opposed to “dry”.As a result, I probably put a little more mayo than some might.Mix it with your hands or a sturdy spoon.

The doneness of the potatoes is the key thing.If you over-cook them(and I

have), they will make “mashed potato salad).It is almost better to under-cook

them than over cook them.They will continue to cook in the fridge. DO NOT ADD MUSTARD—IT WILL OVERWHELM THE OTHER FLAVORS!!!

From Kelly Gleeson in Mr.Airy, Md.—use Full Of Bull BBQ sauce instead of ketchup when you make meatloaf. The sauce has bell pepper and onion in it. It will only enhance the flavors of the bell pepper and onions that you add to the meat.

Cole Slaw from Full Of Bull BBQ

In a large mixing bowl, add the following:

1/2 head of green cabbage finely chopped(you can also use shredded that you find at the grocery—it almost looks like angel hair)

1/4 cup of finely chopped onion

1/4 cup of finely chopped bell pepper

1/4 cup of drained diced pimento

lightly sprinkle with Lawry’s Garlic Salt, Lawry’s Seasoning Salt, and Lawry’s Seasoned Pepper(Use other products at your own risk)

1 level teaspoon of sugar

1/4 cup of olive oil

1/4 cup of a good red wine vinegar

Mix thoroughly with your hands(or spoon if you don’t like to play with your food)

If you put this slaw on a plate filled with brisket, ribs, and sausage(lightly covered in FOB) and add the potato salad listed above, magic happens.

Tom Wood of Houston, Texas is a new customer. At a recent demo at the Houston Central Market, Mr. Wood mentioned that he uses Full Of Bull BBQ Sauce in his favorite meatloaf recipe. He substitutes FOB for the ketchup(catsup) and the molasses. Since FOB contains brown sugar and is a ketchup based sauce, it is a natural. The recipe is called Mizner Meetloaf and was first seen in a cookbook from Florida. Thank you Mr. Wood.





1 pound lean ground beef

1 pound lean ground veal

2 eggs

½ cup bread crumbs

½ onion, chopped

2 tablespoons chopped fresh herbs (basil, chives and/or parsley)

2 teaspoons salt

1 teaspoon pepper

4 slices bacon

½ cup molasses(1/2 cup of FOB BBQ Sauce)

½ cup catsup(1/2 cup of FOB BBQ Sauce)

1/3 cup packed brown sugar

Combine the beef, veal, eggs, bread crumbs, onion, herbs, salt and pepper in a bowl and mix well.Shape into a loaf and place in loaf pan.Bake at 350 degrees for 45 minutes.Arrange bacon over the top.

Combine the molasses, catsup and brown sugar in a bowl and mix well.Spread over the meat loaf.Bake for 45 minutes longer.Remove from the loaf pan and slice to serve.

Serves 8



Chicken And Dumplings(single recipe)

1 large fryer (you can use pieces but make sure that they have enough fat on them to make a good broth—thighs versus breasts or a mixture)Cook the chicken first—if I have time, I de-bone it.

1 cup of Wundra (Wundra makes great dumplings and gravy—it comes in a box as well as a round container)

1 teaspoon of salt

A few shakes of black pepper

A few shakes of dried parsley(for color)

3 pinches of baking powder

1 rounded tablespoon of Crisco (I am specific here because I’ve tried it with other brands and it doesn’t work as well)

Mix well and add milk until it is the consistency of biscuits.If it is “sticky”, add a little more flower.Knead it with your hands until it is “right”.Once it is “right”, break it up in three pieces and roll it out on a cutting board to about ¼” thickness.Cut in strips about ½” wide by 2” long.Drop them in the broth which is cooking at a really slow boil/simmer.You will need to gently stir them as you drop them otherwise they will stick together and make one big dumpling.Once they have all been dropped, let them cook at a slow boil ‘til they are no longer floating—30 minutes or so.Do not cover or else they will disolve(I know this from experience).

You can use fresh pork(country style ribs) just like the chicken.Pork dumplings are awesome with a big pot of collards.I know this from experience as well.

Good luck and holler if you hit any snags.

From Marty Heaner—try FOB on fish. He tried it on grilled tuna and liked it so much that he sent me an e-mail telling me about it. It is in the “attaboy” section of this website. I have had FOB on grilled sword and it is awesome. Put it on at the end of the grilling or after. You will thank me.

Full Of Bull BBQ Beans:

2 cans of Ranch Style Beans 1/3 cup of FOB “Original” 1/3 cup of brown sugar 1/3 cup of hamburger dill pickle juice 1/3 cup of the smoked outside from a brisket chopped up(sub some chopped up sliced brisket if you like—as long as it’s smoked)Cook slowly for an hour so that everything blends. Enjoy!


From Deanna Boyd: A friend of mine had a barbeque and used the Original Full of Bull Barbeque
sauce on the chicken and steak kabobs! Wowee wow, delish! I asked her what
she used and I had to go out right away and buy some. Now I use it at least
once a week on everything, dipping sauce for shrimp even. We had another
gathering and tried the Spicy Full of Bull Barbeque sauce poured directly on
a slab of cream cheese with pita chips and wheat thins…now this is my
favorite appetizer for parties! So easy to prepare and now it’s a party must
at my house! -Deanna Boyd


Great to see you yesterday at Central Market in Dallas. Still can’t believe I was wearing the FOB t-shirt and ran in to you!! Didn’t really know what to expect when I put the FOB original sauce on my crabcakes last night, but holy moly, they were absolutely delicious. Much better than the fat laden remolaude sauce that came with them. And to tell you the truth, had a better flavor too. Seriously, I might start using the FOB sauce all the time instead of remolaude on many different kinds of seafood. Going to use the FOB spicy sauce tonight on some egg rolls, never done that before either.

When the black T-shirts come in, if you have one to spare, would love to have an extra large (I’ll continue to sing your praises and be a walking billboard). Thanks again, hope to see you soon.

Bradford H. Martin

Pulled Pork Recipe
Sunday, April 17, 2011 3:17 PM

Hi Stephen,
My name is Heather Catelotti and I saw you yesterday at Central Market in Dallas. I mentioned that I use FOB BBQ sauce on my pulled pork. Here is my recipe and it is super simple for anyone b/c I make it in a slow cooker, so pretty much anyone can do it (no special equipment necessary).

7lb pork shoulder
2 tablespoons chili powder
1/2 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 tablespoon smoked paprika
1 jar FOB BBQ sauce
Large, soft hamburger buns

Mix chili powder, onion powder, garlic powder, cayenne pepper, smoked paprika, salt and pepper all together. Rub on pork shoulder and let sit in the fridge overnight, or at least 3 hours. Place pork shoulder in a slow cooker on low heat for 10 hours. After 10 hours, pull out the shoulder and shred all of the meat. Add the meat back to the slow cooker, with 1 jar of FOB BBQ sauce and 3 cups of the cooking liquid from the slow cooker. Cook on low heat for another 2 hours.

Serve on large hamburger buns with buttermilk coleslaw on top.

Buttermilk Coleslaw Recipe:
2 bags of store bought coleslaw mix (only use the vegetables, discard the dressing, it’s garbage)
For dressing: combine 1/2 cup of mayonnaise, 1 1/2 tablespoons of Dijon mustard, 2 tablespoons of light brown sugar, 2 tablespoons of apple cider vinegar, 2 tablespoons of buttermilk, 1/2 teaspoon of celery salt and salt and pepper. Add to coleslaw mix and let it marinate in the fridge for at least an hour before adding to the pulled pork sandwiches.

I hope people on the website enjoy, my family, friends and I love it!!!


A big FOB “thank you” to Samantha and Dana, two Freshologists at the Fresh by Brookshires store in Tyler, Texas. These two young ladies assisted me in coming up with a new use for FOB—specifically the “spicy” version as that is what we used for the experiment. We mixed some FOB with some Duke’s Mayo and came up with an amazing “Thousand Island Dressing.” Samantha and Dana promoted the new concoction while doing a demo for Duke’s and as a result, some customers bought both products. Soooo, if you are thinking about a Reuben sandwich or just want a quick dressing for your salad, try FOB mixed with mayo.



After running into you at Central Market last weekend (7-17-11) I did try
your recommendation of the Full of Bull (original) and mayonaisse mix (I did
add some smoked paprika for a little spice) and used it on a BLT sandwich.
Absolutely unbelievable! What a great flavor. At my house this will render
the old fashioned (mayo only) BLT obsolete. Thanks again for the tip.

Brad Martin


Stephen (or is it Steve?) –

You asked me to send my recipe for FOB with scrambled eggs or omelets … Its pretty simple: Fix your eggs any way you want, but be sure to mix in 1/2 or 1 teaspoon of FOB for each egg. Adds a tangy, slightly salty, just-a-little-sweet component that I find a refreshing alternative to salsa. Mmmmmmm. :)

Rick Wilbins

DIRECTIONS For Crockpot babyback ribs:
Used 2 1/2 lb ribs, seasoned ribs with salt & pepper. Cut into sections of about 4-5 ribs each.
Placed in 400 deg oven for 15 min, each side, drained fat.
Placed in Crock Pot and covered with ‘Full of Bull’ Sauce
Cooked 5 1/2 hours on Low (based on 1/2 recipe) til totally loose from the bone (incredible)
Placed in broiler pan for 5 min with additional sauce on top to caramelize


Try it – it could be a great presentation – all anyone has to do is try them!
Let me know what you think! You may have other additions that you want you add!

A lot of the comments were positive because of the crockpot (especially during the summer hot weather outside).

Let me know!!