Recipes and Ideas

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First, we must discuss Uncle Todd's Golden Rule:

 "Thou shall not use corn syrup in any Uncle Todd's product."

 Sure, "He's crazy!" you say. But he's right. Corn syrup may be a wonderful way to add sweet to a product - and make the ingredients the cheapest part of production, but it doesn't make the product better - or healthier (carbs and sugars). If you've basted chicken on the grill, you've gotten used to basting in the last ten or fifteen minutes of the cooking process, if that. But that only gets you one or two shots at it. Corn syrup and granulated sugar caramelize very quickly - especially with high heat or during a flare-up, then it goes black in a snap. Now you can use UNCLE TODD'S and broil or grill, basting earlier in the cooking process and get a lot more flavor when you're finished. Be careful, flame and high heat will burn anything if not kept in check. But UNCLE TODD'S will give you a lot more flexibility for basting.


The following is a collection of some of the best ways to use UNCLE TODD'S PREMIUM STOCK BARBECUE and SEAFOOD GLAZES. First, scroll through some great BBQ ideas, then, just beyond the barbecue section below, you'll find your new favorite ways to do seafood!

Barbecue Glaze Ideas
 (plus some great Seafood Glaze alternatives)


 Some say that any more than just a little basting hides the great flavor of what you're preparing. We'd say to them you haven't used UNCLE TODD'S Premium Stock Barbeque Glaze.

That being said, there are some ways UNCLE TODD'S can also help make a meal fast and easy - and give an everyday dish a new, unique and tasty flair. Let's go over those first. If you need suggestions on other items more suited for a night with friends, just scroll further down this page to "Entertaining?" and take your pick from some of Uncle Todd's meat or vegetarian favorites.

Ideas For Every Day Use:


 UNCLE TODD'S PREMIUM STOCK BARBECUE GLAZE may be the best sauce you've ever put on grilled chicken, ribs, and links, but if you need to get something to the table in a hurry, try some of these uses to rediscover and rev up old "standby's".

Quick and Easy Recipes:


 "SLOPPY TODDS" (serves 2-3 / allow about 15 minutes)
Brown ground beef in skillet, drain fat. Stir UNCLE TODD'S into fully cooked ground beef. Cover, and let simmer on medium heat for 5 minutes. Serve in heated hamburger buns.


 "UNCLE TODD'S Petizza Pizza" (serves 2 / allow about 25 minutes)
Preheat oven to 350 degrees. Slice muffins horizontally to create 4 round halves as the pizza crusts, and place on cookie sheet. Apply about 1 1/2T UNCLE TODD'S to open faced muffin halves as sauce base. Add almost 1/4C shredded cheese to each crust, and add any of your favorite toppings (Uncle Todd loves Canadian bacon, sausage, fresh mushrooms, and black olives). Apply a light sprinkling of cheese on top to hold toppings together, and bake in preheated oven for about twelve minutes, or until cheese and toppings begin to brown slightly. Let stand for a two minutes (or until cheese isn't too hot) and enjoy.

 Crock Pot Favorites:

 "SWIMMIN' SMOKIES"

"GREAT BALLS 'O BBQ"


Chicken, Chicken, Chicken:

 EASY-GRILLED CUT-UP FRYER (serves 2 to 3 / allow about 50 minutes)
-OR-
Place chicken pieces on grill over medium indirect or low direct heat. As grills vary, watch closely for flare-ups. After 15 minutes on the grill, begin turning and basting with BBQ Glaze every ten minutes thereafter for another 25 minutes, or until middle of breast meat reaches 170 degrees internal temperature and thighs reach 180 degrees.
-or-
Marinate chicken pieces with Uncle Todd’s Seafood Glaze in plastic zip lock bag for 3 – 5 hours, remove from bag and place on grill over medium indirect or low direct heat and discard marinade bag. As grills vary, watch closely for flare-ups. Grill for approximately 40 minutes, or until middle of breast meat reaches 170 degrees internal temperature and thighs reach 180 degrees.

Let stand for six minutes and serve.


 OVEN-GLAZED ROASTED CHICKEN (serves 4 to 6 / allow about 120 minutes)
-OR-
Preheat oven to 365 degrees. Remove neck and giblets packet and discard, rinse chicken thoroughly inside and out. Cut onion into wedges (1/2 onion per chicken) and prepare celery sticks. Lightly salt and pepper onion and celery, stuff inside of chicken cavity. Place chicken in broiler pan, place in oven and roast for 60 minutes.

Reduce heat to 325 degrees. Remove chicken and coat with ¾ C of UNCLE TODD’S (use BBQ Glaze for a crowd-pleasing, subtle BBQ flavor – or - use Seafood Glaze for a mellow, but tangy/sweet citrus flavor) and place back in oven for additional 45 minutes, or until middle of breast meat reaches 170 degrees internal temperature and thighs reach 180 degrees (time may vary, depending on size and weight of the whole chicken). For more pronounced flavor, baste chicken with preferred sauce again 15 minutes before done. Remove from oven and let stand for 10 minutes before carving. Serve warm with garlic mash potatoes and roasted veggies.


 LIFE OF THE PARTY WINGS (Serves 12 to 15 / allow 60 minutes)
Preheat oven to 350, spread wing sections on cookie sheet(s) and bake for approximately 18 minutes if thawed - 25 minutes if frozen, or until easily pierced with fork and juices run clear. Remove from cookie sheet(s) and transfer to a crock-pot. Also pour in 1 ½ C Uncle Todd’s BBQ (Original or Spicy) and heat on medium/high for another 20 minutes, stirring/mixing frequently. Switch to low setting and serve in crock-pot, or remove portions at a time and serve in bowl (best warm).

Entertaining? Try These favorites:

 PREMIUM STOCK BABY BACKS (serves 4-5 / allow 3-7 hours total) *
Remove the membrane from the underneath side of the rack by carefully running a small sharp paring knife between the membrane and the bone near the larger end of the rack, making a pocket just big enough to grasp the membrane with your fingers. Pull back the membrane, working from bone to bone until the papery membrane layer has been completely removed. This will allow excess fat to drip away, eliminate that "papery crunch", and enable the meat to absorb a lot more flavor. Now, choose your cooking method based on how you like your ribs, and how much time you have...

-Firm N Juicy- (allow 2 1/2 hours)
Place on grill, cooking with medium indirect heat, and begin frequently basting with Uncle Todd's Premium Stock Barbecue Glaze until the last fifteen minutes of grilling. Grill for a total of 1 3/4 to 2 hours, watching for the meat to pull back from the ends of the bones about 1/2 inch. Let stand for 10 minutes before slicing.

-Fallin' Off The Bone- (allow 6 1/2 hours)
Place on grill, cooking with direct medium heat, and begin basting frequently with Uncle Todd's Premium Stock Barbecue Glaze, grilling each side for fifteen minutes, watching to insure against flare-ups. This will speed up the "grill flavor" so that you can then cool grill to "low" indirect heat - or place in oven - (about 225 degrees F), and cook for another 5 1/2 hours until meat is tender and easily falls away from the bone. Let stand for five minutes before slicing, and don't feel down about there being no leftover ribs. They'll all be gone, but your friends will be talking about your awesome rib grilling skills when they go to work tomorrow!

*You can also use these directions to prepare BEEF RIBS, trimming fat off the under side of beef rib rack as opposed to removing pork rib membrane.



 BASTED EGGPLANT GRILLE (serves 3-4 / allow about 15 minutes)
Slice eggplant into 1/2" steaks and coat in olive oil. Place on grill over med/high heat and baste top with UNCLE TODD'S. Grill first side for three minutes, flip, and baste newly grilled side. Grill second side for three minutes, and baste again. Add roasted pepper to eggplant and continue to grill for two minutes or until slightly browned and tender. Serve while "steaming", or before eggplant cools.
UNCLE TODD'S MONSTER WINGS (serves 4-5 / allow about 1 1/4 hours prep and cooking, plus 4-6 hours marinating time)
Cut wings into sections at joints, and discard wingtip sections, keeping the drumettes and midwing sections. Rinse drumettes and midwings in water and pat dry with paper towels. Place pieces in sealable plastic bag, and pour in 1/2C UNCLE TODD'S PREMIUM STOCK BARBECUE GLAZE, stir/mix to evenly coat meat. Seal bag, pressing air out of bag. Refrigerate for 4 to 6 hours, stirring occasionally.

When ready to grill, place wing portions on grill over indirect medium heat and discard sauce and bag used for marinade. Turn and baste every 15 minutes, cooking for 45 minutes to 1 hour, until internal temperature of drumettes reach 180 degrees in the thickest part. Remove from grill, coat once more with sauce, let stand for 10 minutes and serve.



BELLA PORTABELLA (serves 4 / allow 30 minutes)
Gently scrape out under side gills of mushroom caps and rinse with water, patting dry with a paper towel. Lightly coat both sides of caps with olive oil. Place mushroom caps top-side up on grill over direct medium heat, or pan fry on medium-low. Saute onions in skillet with margarine. Turn mushroom caps after 3 minutes, and baste under side of caps (now showing) with UNCLE TODD'S. Add onion and olive over basted, exposed side of caps and grill/fry 2 more minutes, remove and serve right away.

Seafood Glaze Ideas

UNCLE TODD'S PREMIUM STOCK SEAFOOD GLAZE is a tasty, versatile way to make great seafood even better! From a simple basting of prawns on the grill, your new favorite salad dressing, or even a way to rev up stir fry. You'll come up with lots of ideas on your own. Our Seafood Glaze even makes a great pork or chicken marinade and kibob baster! But for now, here are some sure-fire favorites complete with wine suggestions:



 CRABBIE TODD SALAD (serves 1 - meal / 2 - side salads)
Coarsely chop lettuce, dice tomato, and chop cilantro – toss with seafood glaze. Add crabmeat to top of tossed salad mix, serve chilled.

A Chardonnay provides a full-bodied accompaniment to this lovely light salad.




 CRISPY SEATTLE COD w/JASMINE RICE (serves 2-3)
Remove skin of fillet with fillet knife and coat both sides of fillet with about 1/4C of seafood glaze for each side. Let fillet set/marinate in a plastic bag in the refrigerator for 30 minutes. Begin steaming rice, and prepare any side dishes you may choose to accompany (Uncle Todd loves to do an asparagus cut into 1 1/2” crosswise cuts, sautéed with garlic, olive oil, fresh basil, and a hint of soy sauce).

When cod has set for 30 minutes, pull out of bag and coat both sides with 1/4C flour for each side. Preheat oven to 375 degrees F. Pan fry/sear fillet in sauté pan with oil and butter/margarine until both sides are golden brown (about three minutes on each side with medium high heat). Place sautéed fillet in casserole dish and bake fillet at 375 degrees for approximately ten minutes or until cod is flakey, but moist.

Place steamed rice in serving dish, place cod over bed of rice and drizzle with 1/4C seafood glaze.

A Semillon wine is a fabulous compliment to this flavorful dish.



 UNCLE TODD'S PREMIUM PAN SEARED SCALLOPS (serves 2 as main dish with sides)
Heat olive oil and 2T seafood glaze in sauté pan and sear scallops on medium/high heat for approximately two minutes per side, or until scallops loose translucently.

Try serving with a spring greens salad, lightly steamed/ lemon buttered carrots and garlic mashed potato.

A Sauvignon Blanc wine will match this light, yet flavorful selection.