Bella Rouge BBQ Meatloaf!

Here’s what you’ll need:

  • 2 Tbsp Salted Sweet Cream Butter

  • 1 medium Yellow onion, diced

  • 3 stalks Celery, diced

  • 1 ½ lb Ground Sirloin

  • 1 Clove of Garlic, minced

  • 1 large egg, beaten

  • ¼ cup Italian breadcrumbs

  • ¼ cup Grated Parmesan Cheese

  • 1 Tbsp Worcestershire Sauce

  • 1 Tbsp Extra Virgin Olive Oil

  • Pinch Kosher salt

  • Pinch Cracked black pepper

  • 1 Cup Bella Rouge BBQ sauce

Preheat oven to 350 degrees. In a sauté pan, melt butter over medium heat. Once melted, add onion and celery and sweat until just starting to get soft. About 4 – 5 minutes. Set aside and allow to cool. In a medium bowl, mix together all ingredients except the Bella Rouge BBQ sauce thoroughly, including the cooled onions and celery. Shape into a loaf and take ½ cup of the Bella Rouge BBQ sauce and cover the meatloaf. Bake for approximately 50 minutes and coat with ¼ cup of BBQ sauce. Bake for 10 minutes or until completely cooked. Allow to set and slice and drizzle slices with remaining BBQ sauce serve with mashed potatoes, maple mashed sweet potatoes (see site for recipe) or your favorite comfort foods.

Bella Rouge Baked Beans

Here’s what you’ll need:

  • 1 cup red kidney beans

  • 1 cup white navy beans

  • 1 cup pinto beans

  • 1/2 lb bacon (cut into small pieces)

  • 1 cup chicken broth

  • 2 tsp Season-All (seasoned salt)

  • 16 oz of Bella Rouge BBQ Sauce (of your choice!)

Place the red kidney, white navy and pinto beans in a stock pot and fill with water (about 3 or 4 inches over the beans). Bring the beans to a boil, and continue for approximately 1 hour, rotating fresh water in every 20 minutes.  Start the timer back up once the beans reach a boil again, so that the total boil time is 1 hr.  (This will release most of the nitrogen in the beans, as well as soften them!) Strain beans using a colander and place in a baking pan.  Add the bacon, chicken broth, season-all and Bella Rouge BBQ Sauce in the baking pan and gently mix together. Place aluminum foil over the pan (shiny side down). Preheat oven to 350 degrees, then place pan in oven and cook for approximately 1 – 1.5 hours, stirring beans periodically so that they don’t stick. “I Put That On EVERYTHING I Love!”

Bella Rouge BBQ Shrimp!

Here’s what you’ll need:

  • 1.5 lbs Peeled and deveined shrimp (recommended size 16/20)
  • 1 Tbsp Extra Virgin Olive Oil
  • Pinch of Kosher salt
  • Pinch of Cracked black pepper
  • ¾ Cup Bella Rouge BBQ sauce (of your choice)


  • Bamboo skewers soaked for at least 10 minutes in water

Preheat grill to moderately hot flame. Next, put shrimp in a medium bowl coat with olive oil and season with salt and pepper. Mix shrimp around in the bowl to insure they are coated with the olive oil and seasoned. In a small saucepan heat the bbq sauce until just warm. Thread shrimp on bamboo skewers that have been well soaked in water leaving space between each to insure shrimp will be evenly cooked. Make sure to leave enough of a handle for turning the shrimp and removing them from the grill.

Place skewers on the grill and cook until grills side of the shrimp is pink. Turn skewers and baste cooked side with Bella Rouge BBQ sauce and grill on the other side. Allow 4 to 6 minutes total cooking time, half on each side. When done, the shrimp will be pink and the flesh opaque white.  Once just cooked, turn skewers once more and baste with BBQ sauce. Once the skewers have been removed from the grill baste shrimp generously one more time. Finish and enjoy served with rice, coleslaw or in a soft taco! “I Put That On EVERYTHING I Love!”

Bella Rouge & Cream Cheese? Oh yes we did!

Bella Rouge Barbeque™ Original tastes AMAZING on cream cheese!

Here’s what you’ll need:

Take any cracker of your choice, cream cheese on top, and a light layer of Bella Rouge Barbeque Sauce. It makes a quick snack, or great hors d’oeuvres for any occasion. “I Put That On EVERYTHING I Love!”

Recipe Tip: Bella Rouge Chipotle + Sweet Potato Fries!


Mmm, mmm, mmmmmmm! Bella Rouge Barbecue sauce tastes AMAZING on sweet potato fries!

Here’s what you’ll need:

Once your sweet potato fries are done, sprinkle them with a dash of course salt. Next, use Bella Rouge Barbecue Chipotle in place of ketchup, using a liberal amount. This makes one of the most delicious snacks or addition to any meal that you can find, “I Put That On EVERYTHING I Love!”

10 Essential Tips, Equipment & Techniques for the Perfect Cookout!

Jaime Oliver is a world-renowned, English celebrity chef & restauranteur. He recently gave his top 10 tips for grilling, and we couldn’t agree more! Check them out below:

1) Get the right barbecue.

It may sound basic, but there are two crucial things your burner needs if you want to make great barbecue food. The first thing is, it has to be a charcoal one. There’s nothing wrong with gas barbecues, but you won’t get any extra smoky flavour. You might as well be cooking in the oven, flavour-wise! The second thing you need is a lid. It locks in flavour, keeps the temperature constant and can be used as an extra technique. Without one you can’t do beer can chicken, or melt cheese on burgers, or smoke ribs…

2) Use the right fuel!

In the UK, charcoal is usually bought in a rush from a petrol station car park as soon as the sun peeks its head around a cloud. But being prepared can make a huge difference, because the charcoal you use changes the way your food tastes. Our main man DJ BBQ, author of Food Tube’s BBQ Book, recommends lumpwood charcoal – the stuff that looks like burnt tree – because it will give the best flavour. It’s unadulterated and natural.

If you’re a bit of a pro, try adding wood chips to your charcoal. Hickory and oak are great with fish and pork, while cherry and apple wood add a sweetness to most meats. Just soak half what you’ll use in water to make it last, then add it all once lit.

3) Wait for the right moment to cook.

Barbecuing takes patience and concentration, in that order. You need to wait for the flames to die down – flame-grilled is a very misleading term! You want the coals white hot – by which I mean grey and glowing. That’s the hottest and evenest heat.

4) Get the temperature on point.

Following on from that, don’t forget that what you have created is a caveman oven, so you need to control the heat just like an oven. DJ BBQ says the best way to test the heat is with your hand. Hold your hand about 12cm/5inches above the grill and see how long you can hold it there comfortably (ie. without screaming).

6 seconds = low heat

4 seconds = medium heat

2 seconds = in DJ’s words “hotter than a goat’s butt in a chilli pepper patch”

0 seconds = Hospital. Now.

You also need to control the temperature across the grill. The easiest technique is the half and half – put all the coals to one side, so you have a mega-hot side and one with no direct heat.

5) Get the best tools

We’ve all accidently lost a sausage down a grill or flipped a burger over the edge. Well, get yourself a decent fish slice, a heavy-duty oven glove and maybe even a fish grill (clamp/clip/basket thing – we’ve no idea what they are called). The one bit of kit you simply must have is a decent pair of tongs – they give you the most control, and reduce the chances of dropping anything between the grills.

6) Make your own burgers!

Homemade burgers are better. Even if you make them from nothing but salt and pepper and good-quality meat, they will beat anything in the shops. Buy mince with plenty of fat, or get your butcher to give you some minced flank or chuck– you’ll get juicy, flavourful burgers whether you like them pink in the middle or cooked right through. This recipe from Gennaro is a cracker.

7) Fish is great on barbecues.

Why do people forget fish? Fish and smoke are such great friends (think smoked salmon!). So get a whole trout or side of salmon, throw some oak chips in and cook like the caveman you always knew you were. If you’re feeling fancy, slice a whole fish open and stuff with lemon, dill and pepper. Or try this beautiful grilled trout from Cook with Jamie.

8) Marinade, marinade, marinade!

We all know the phrase “leave for a few hours, ideally over night”. Well that applies doubly to barbecues, to make sure the flavours aren’t overridden by the addition of the smoke. In fact, it’s best to save some marinade when you make, and brush your meat or fish with the marinade every 10 minutes as it cooks. That way it will add moisture, trap the smoke flavour and caramelise gently as it goes.

9) Don’t ruin the veggies.

I know barbecues are an excuse for us all to turn into carnivores, but fire does wondrous things to vegetables too, if you get the technique right. What you want is that lovely charring along the bars – it looks amazing, and tastes even better. So slice thin, then grill straight away – no oil, no seasoning. Once cooked you can add the flavour in some quality olive oil and a bit of vinegar, like in these griddled veggies.


10) Get the sides right!

Sides should never be an afterthought! They will make up two-thirds of what you eat if you’re trying to have something that resembles a balanced meal. You could go for a classic potato salad, get some cheeky corn on the cobs on the grill, some simple and delicious couscous or, my favourite, some Navajo flatbreads – awesome made on the barbecue and great for mopping up marinades.

So there you have it, our top ten tips for barbecuing. Have you got any to add, or any recipes you think make a barbecue extra special?

Grilled Corn w/ Bella Rouge Compound Butter!


Today we’re going to show you the SECRET to making the best corn you’ve EVER had off the grill!

Here’s what you’ll need:

Take your corn, leaving it in the husk or putting it in aluminum foil, and place it on the grill until the corn is tender. Then mix your salted cream butter & Bella Rouge Chipotle Sauce into a smooth consistency. Next, open your corn and baste it while it’s still on the grill, and leave it on there for about a minute to minute and a half.

Finish up by taking your corn off the grill, and serve while it’s fresh off the grill!

This is a quick way to take your tailgate or cookout to the next level, and the best grilled corn you’ll ever have! “I Put That On EVERYTHING I Love!”