Red Robin BBQ Chicken Salad

Crisp greens topped with tomato, barbecued chicken, black beans, cheese, bacon, sliced avocado, and crunchy French fried onions.  Served with ranch dressing.

1 cups chopped romaine lettuce
1 cups chopped iceberg lettuce
1/2 cup chopped red cabbage
1/2 cup refried black beans
1 boneless, skinless chicken breast
1/2 cup barbecue sauce, Bull's Eye or K.C. Masterpiece
1/4 cup chopped tomatoes
1/2 cup shredded Cheddar cheese
1/4 cup French's French fried onions
2 slices bacon, cooked and drained, crumbled
1/4 avocado, sliced
1/4 cup ranch dressing, for serving, purchased

1. Do ahead: Combine the 2 lettuces with the cabbage. Heat the
refried beans.

2. Preheat the grill or broiler.

3. Grill the chicken breast, basting with the barbecue sauce on both sides. When cooked through and no longer pink in the middle, let it cool, then slice into bite-sized pieces.

4. Spread the lettuces and cabbage on the bottom of a plate. Cover with the chopped tomato. Spread the warm beans over the tomatoes on one side of the plate, and put the sliced chicken over the tomatoes on the other side of the plate.

5. Sprinkle the whole plate with the shredded Cheddar, then the fried onions and the crumbled bacon. Finish with the slices of avocado. Serve with ranch dressing on the side.

Serves 1

Kenny Rogers BBQ Sauce

1 cup Applesauce
1/2 cup Heinz ketchup
1 1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved. Allow to cook without stirring for 15
minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering watr if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.
Sauce freezes well.

El Pollo Loco BBQ Black Beans

If you dig the taste of traditional BBQ beans, you've got to love El Pollo Loco's sweet and spicy variation using black beans. The light smokiness in this recipe comes from bacon fat, and cayenne pepper and green chiles give the beans a Southwestern flavor that's perfect on burritos or as a delicious side. The prep is a breeze since you conveniently combine two 15-ounce cans of black beans with the other secret ingredients in a saucepan and just let it simmer for an hour or so. When the beans are soft and the mixture is thick, commence with the scarfing.

2 - 15 ounce cans black beans (with liquid)
1 1/2 cups water
1 cup chicken broth
1/2 cup dark brown sugar
3 T ketchup
3 T bacon fat (from 2 to 3 pcs cooked bacon)
2 T red wine vinegar
2 T minced canned green chiles
1/4 tsp. cayenne pepper


1. Combine all the ingredients in a medium saucepan and place over medium heat.
2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 60 to 75 minutes, or until the beans are soft and the mixture
thickens.

 MAKES 3 CUPS.

BB King's BBQ Ribs

2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as accompaniments

Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.

In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.

Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn.

Dry Spice Rub
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt

In a jar combine all ingredients well and store in a dry place, covered, until ready to use.