BBQ 7 Layer Dip

Man, there are few things out there that get our engines more revved-up than Football Season. We love watching game after game and cheering on our favorite teams n' players (especially the ones we've got on our fantasy teams), but there's just something about getting all your friends and family together to tailgate that really puts the icing on the cake.

The tradition of gathering together before the main event to enjoy some eats and drinks turns what would otherwise be a brutish meat-fest into... well, a family-oriented let's-eat-meat fest. And this BBQ 7 Layer Dip is the perfect accompaniment for that. Our take on the classic Mexican-style 7 layer dip, this barbecue version incorporates ground beef, two of our Martin's Bar-B-Que sauces, and seven whole layers of in-your-face flavor. Touchdown!

Sweet Dixie Bar-B-Que Sauce
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1.5 lbs ground beef
1 tsp freshly ground black pepper
1 tsp kosher salt
2 16 oz. cans vegetarian baked beans
¾ cup Sweet Dixie Bar-B-Que Sauce
8 oz. package shredded Colby Jack cheese
8 oz. sour cream
⅓ cup Alabama White Bar-B-Que sauce
1 cup dill pickle chips, roughly chopped
½ cup green onions, chopped, green parts only (about half a bunch)
½ medium sized red onion, diced (about ½ cup)
1 large bag ridged potato chips

Alabama White Bar-B-Que Sauce
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Heat a large skillet over medium-high heat. Add ground beef, black pepper and salt to pan and cook, stirring occasionally until browned and cooked through, about 6 minutes. Remove beef from skillet, draining off any excess fat, and cool slightly on a paper towel-lined plate. Return beef to pan and mix with Sweet Dixie sauce.

Pour beans into a colander and let sit for at least 5 minutes, allowing excess liquid to drain off. Do not rinse.

In a medium-sized bowl mix together sour cream and Alabama White sauce.

Spread beans on the bottom of a two-quart container in an even layer. Pour sour cream mixture on top and spread until even. Top with an even layer of shredded cheese, followed by the ground beef mixture. Finally, sprinkle chopped pickles, red onion, and scallions on top in that order. Enjoy with thick, ridged potato chips or tortilla chips.

Sweet Dixie Baked Beans

One of our favorite side dishes all summer long is baked beans. They’re perfect with just about any summer meal, from a bar-b-que picnic to hot dogs on the grill.

Now, you probably have your own way of making baked beans, and if you’re like most people, it involves a can opener. There’s nothing wrong with that, but if you knew just how easy it was to make your own baked beans without opening a single can, you might just change your ways. They take a little time, but hardly any effort. And did we mention how good they taste?

Sweet Dixie Bar-B-Que Sauce
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1 lb dry navy beans
1 large onion, diced
½ lb bacon, not cooked, cut into 1 inch pieces
1 jar Martin’s Bar-B-Que Sweet Dixie Sauce
¼ cup brown sugar
1 6oz can tomato paste
1 tsp salt
½ tsp pepper
1 T worcestershire sauce

First, you need to sort through the dry beans and get out any weird looking beans or foreign objects. Once you do that, the beans need to soak overnight in 8 cups of water. The next morning, simmer the beans in the same soaking water over low heat for 1 hour. Remove from heat and set aside.

Preheat your oven to 325. Drain the beans but save the water they were cooking in; you’ll need some of it later. Put half the beans into a baking dish (if you have one with a lid, use that). Spread half of your diced onion on top of the beans, and then arrange half of your bacon on top of the onions. Put the rest of your beans on top of all that, and repeat with the onions and bacon.

In a medium saucepan over medium heat, mix Sweet Dixie Sauce, brown sugar, tomato paste, salt, pepper, and worcestershire until fully combined and heated. Carefully pour over the beans and allow the sauce to settle into the pan. This part might take a few minutes, but don’t stir the beans. Fill the pan with bean water until the beans are just barely covered. Put the lid on your pan, or cover tightly with foil, and bake for 1½ hours. Remove the lid and add more bean water if you can’t see it anymore. Continue baking for another 2 hours or until beans are tender.

Saucy Roasted Potatoes

We like to keep our recipes simple around here, and we’re always looking for a new way to make our favorite dishes. We Southerners really love our side dishes. Of course the main dish is always great, but our favorite things from the dinner table are usually the sides. You can have lots of variety and flavors on one plate. The key to good, crispy roasted potatoes is all in the preparation. By preheating your pan in the oven and not salting the potatoes until they’re done roasting, you’re sure to end up with a nice, crunchy crust on the outside - which when tossed with our Alabama White Bar-B-Que Sauce, makes this one of our most memorable sides in a long time.

Alabama White Bar-B-Que Sauce
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2.5 lbs red potatoes, washed and cut into 1-inch cubes
2 T olive oil
1 tsp ground pepper
1 tsp paprika
2 tsp kosher salt
⅓ cup chopped fresh parsley
½ cup Martin’s Bar-B-Que Alabama White Sauce

Place a baking sheet in a cold oven and turn it on to 425. While your oven heats up, use a large bowl to blend together olive oil, pepper and paprika. Add the potato pieces and toss to coat. Carefully remove the hot pan from the oven and spread potatoes out in a single layer. Return to oven and roast until potatoes are browned and tender, turning halfway through, for about 30-35 minutes.

When potatoes are done, remove from the oven and transfer to a mixing bowl. Quickly toss the hot roasted potatoes with Alabama White Sauce and season with salt and parsley. Serve immediately or let cool to room temperature.

Jack's Creek Vinaigrette

Even though we are 99% certain we could eat smoked pork every day for the rest of our lives (wouldn’t you?) sometimes we find ourselves craving something green and crunchy. It’s on days like those that this Jack’s Creek Vinaigrette is so important: even while eating a salad, we still manage to get our bar-b-que fix. We use Jack’s Creek bar-b-que sauce as the base, lending the dressing to flavors of tomato, vinegar, and of course a little smoke, and resulting in a dressing that is similar to a classic French Dressing. Maybe we’ll just call it Jacque’s Creek Vinaigrette instead! Our Jacque’s Creek dressing is perfect for a salad or drizzled over grilled veggies.

Jack's Creek Bar-B-Que Sauce
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⅓ cup Jack’s Creek Bar-B-Que Sauce
⅔ cup olive oil
1 T honey
¼ tsp yellow mustard

Using a wire whisk or blender, mix ingredients together in a medium-sized bowl until emulsified. Use immediately or refrigerate.


Hellfire Bacon

Now we know that our Devil’s Nectar Bar-B-Que Sauce is HOT. Even though it tastes great on some pulled pork, you can do even more with it, and even those of you who might not always want to set your mouth on fire can still use it too! This “hellfire” bacon will be spicy for sure, but once you slap it into a BLT with some cool lettuce and tomato, it strikes the perfect balance of flavors!



Devil's Nectar Bar-B-Que Sauce
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1 lb thick-sliced bacon
½ cup Martin’s Bar-B-Que Devil’s Nectar Sauce

Preheat your oven to 400. Line baking sheet with foil or parchment paper and place a rack onto the baking sheet so the bacon grease drips away. If you don’t have a rack that fits your pan, don’t worry, it will still turn out tasty without it. Lay your bacon strips out next to each other and brush the top side with Martin’s Devil’s Nectar Bar-B-Que Sauce. Bake until bacon is as done as you like, at least 15-20 minutes. Remove from the oven and let cool before fixing up your BLT - or whatever you want to do with it!


Chicken Enchiladas


Even though we don’t serve Mexican food here at Martin’s, we still love the stuff as much as anyone. It’s also one of our favorite things to make at home.

We came up with a recipe for enchiladas that uses our famous Alabama White Sauce, which keeps the flavor big and your shopping list small. Now, we used corn tortillas for our recipe, ‘cause we think they’re a little more authentic.  Let’s be honest though, we’re making enchiladas with barbecue sauce here, so if you prefer to use flour tortillas, go right ahead and use them, just be sure you get the small ones.


Alabama White Bar-B-Que Sauce
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1 pre-cooked rotisserie chicken, meat removed and shredded (or about 6 cups of shredded cooked chicken)
1 ½ cups Martin’s Bar-B-Que Alabama White Sauce
1 ½ cups sour cream
2 cups shredded Mexican cheese blend
2 cups chopped cilantro
About 18 6-inch soft corn or flour tortillas

Preheat oven to 350.

In a large mixing bowl, combine chicken, ½ cup Alabama White Sauce, ½ cup sour cream, 1 cup cheese, and 1 cup chopped cilantro.

Put about ¼ cup of the chicken mixture in the center of a tortilla and roll it up, placing seam-side down in a large baking dish. Continue filling and rolling tortillas until you’ve used up all the chicken. Place rolled tortillas snugly next to each other so they don’t loosen or come open.

In a medium bowl, combine remaining Alabama White Sauce and sour cream. Spoon evenly over enchiladas, and spread out with the back of the spoon. Cover evenly with remaining cheese and bake for 30-45 minutes, or until the edges of the dish are browned and bubbly. Sprinkle with remaining chopped fresh cilantro before serving.


Palmetto Gold Turkey Burgers

Palmetto Gold Turkey Burger Recipe from Martin's Bar-B-Que Joint

Nothing says summer like burgers on the grill. But as good as a classic burger can be, sometimes you might want to switch things up a bit. That’s why we came up with a turkey version made with our own Palmetto Gold Sauce Bar-B-Que Sauce.

There’s a ton of flavor in these burgers, without a lot of extra steps to get ‘em cooking.

And if you’re looking for an easy meal without firing up the grill, you can cook these burgers in a frying pan or in the oven and they will still come out tasty thanks to that sauce!


2 lbs ground turkey
½ cup Martin’s Bar-B-Que Palmetto Gold Sauce
1 clove garlic, finely minced
½ cup finely chopped parsley
½ cup seasoned breadcrumbs
1 egg, lightly beaten

Palmetto Gold Bar-B-Que Sauce
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Combine all ingredients in a large mixing bowl. Divide mixture into 8 equal portions, about 1/4 lb each. Carefully patty out each burger to about 1/2 thick. The mixture will be a little soft, but it will cook up just right - trust us on this one.

Preheat your grill to medium heat and cook the burgers on each side until done. 

Burgers may also baked at 350 for 15 minutes, or pan seared over medium until internal temperature reaches 165 degrees.

Serve and enjoy!

BBQ Grilled Cabbage

BBQ Grilled Cabbage Recipe from Martin's Bar-B-Que Joint

Now here’s a recipe you just have to try. The idea of grilling cabbage made sound a little odd at first, but it makes it really good and sweet and the tangy spice of our Jack’s Creek Bar-B-Que Sauce pairs just right with this sweet n’ smoky side dish. The key to grilling cabbage is carefully cutting the cabbage into wedges, leaving the core attached to hold each wedge together while on the grill. Once cooked, you can remove the core if you want, but hold on to any leftovers, as it’s even better the next day chopped up in a salad.


1 head green cabbage
½ cup Martin’s Bar-B-Que Jack’s Creek Sauce
¼ cup olive oil
1T kosher salt

Remove any loose outer leaves and place the head of cabbage, core facing up, on a cutting board. Using a sharp chef’s knife, cut cabbage in half, directly through the middle of the core. Cut directly through center core on each section again, and one more time after that, ending up with eight pieces, all held together by a sliver of the core. Set aside.

Jack's Creek Bar-B-Que Sauce
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Add the Jack’s Creek, olive oil and kosher salt into a shallow baking dish and whisk together with a fork. Place cabbage wedges in dish, cut side down and press into the marinade. Flip them over to allow the other cut side to soak up more of that tasty Jack’s Creek marinade. Set aside.

Preheat your grill to to medium heat. Once hot, carefully place cabbage wedges on grill, flat side down. Grill about 5 minutes on each side, or until dark grill marks have formed and cabbage is fully cooked and tender. Remove from grill and serve.