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There's some good eatin' with "Doc" Pierce's Bar-B-Que Sauce. It's perfect as a topping on baked potatoes and meatloaf, mixed into baked beans or as a dipping sauce for French fries and onion rings. Mix it into Ranch salad dressing to make a Pierce's Bar-B-Que Ranch dressing. Perfect for Bar-B-Que ribs as well as a marinade for pork and chicken. "Doc" Pierce's Honey Bar-B-Que Sauce makes a wonderful glaze on salmon and tuna.

For home cooks feeling adventurous, here are a few recipes out of the Pierce's family cookbook we're sure you'll enjoy. If you have a recipe of your own, go ahead and send it in. If we like it, we'll add it to the collection.

 
  » Bar-B-Que Spuds & Chicken
» Mini-Bar-B-Que Chicken Pizzas
» Qysters Pierce
» Pepper Seared Pork Tenderloin with Mango Salsa
» Bacon Wrapped Bar-B-Que Shrimp Skewer Salad
 
  BAR-B-QUE SPUDS & CHICKEN
Ingredients:
Boneless, skinless chicken breasts
Medium red potatoes
2 sprigs  Rosemary
1 bottle  "Doc" Pierce's Bar-B-Que Sauce
Salt & Pepper to taste

Instructions:
1. Cut potatoes into quarters.
2. Top with chicken and smother with "Doc" Pierce's Bar-B-Que Sauce.
3. Cook in a 350-degree oven until fork tender, about 45 minutes.
4. Season to taste with salt and pepper.
5. Garnish with rosemary.

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MINI-BAR-B-QUE CHICKEN PIZZAS
Ingredients:
English muffins, halved
1 Cup  Shredded mozzarella
1/4 Cup  Red onion
1/2 Cup  Cheddar cheese
1/2 Cup  "Doc" Pierce's Bar-B-Que Sauce
8 sprigs  Fresh cilantro
  Salt & Pepper to taste

Instructions:
1. Cook chicken tenders in oven until done, let cool and chop into small cubes.
2. Toast English muffins.
3. Coat each English muffin half with a teaspoon of "Doc" Pierce's Bar-B-Que Sauce.
4. Slice onions and 1/2 of the cilantro (reserving 4 sprigs for garnish). Add to pizza.
5. Top each pizza with chicken, then cheese.
6. Bake in 350-degree oven until golden brown. Garnish with remaining cilantro.

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OYSTERS PIERCE
Ingredients:
20  Oysters on the half shell
Slices of bacon
1 Cup  Pierce's fresh collard greens, fully cooked, seasoned to taste
1 Cup  Shredded cheddar cheese
1/2 Cup  "Doc" Pierce's Bar-B-Que Sauce

Instructions:
1. Carefully shuck 20 oysters and reserve.
2. Cut bacon into 1-inch pieces and fry. Place on paper towel to drain and reserve.
3. Place one oyster on a half shell. Top with 1 Tbs collard greens, 1 Tbs "Doc" Pierce's Bar-B-Que Sauce, 1 piece of bacon and 1 Tbs cheese.
4. Bake in a 350-degree oven until the cheese is browned.

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PEPPER SEARED PORK TENDERLOIN WITH MANGO SALSA
Ingredients:
Pork tenderloin
2 Tbs  Coarse ground black pepper
2 Tbs  Kosher salt
1/2 Cup  Mango slices
1/4 Cup  Green onions
1 Cup  "Doc" Pierce's Bar-B-Que Sauce
1/2 Cup  Olive oil

Instructions:
1. Coat tenderloin with salt and pepper.
2. Pour olive oil into a flat-bottomed pan. Sear tenderloin, making sure to brown all sides.
3. Finish cooking in a 350-degree oven until desired temperature is reached.
4. To make salsa, dice mango and green onion (reserving half of the onion for garnish). Add to "Doc" Pierce's Bar-B-Que Sauce and mix.
5. After pork has rested, slice and serve with salsa.
6. Garnish with reserved green onions.

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BACON WRAPPED BAR-B-QUE SHRIMP SKEWER SALAD
Ingredients:
16  26/30 Raw shrimp
8 slices  bacon
1/2 Cup  "Doc" Pierce's Bar-B-Que Sauce
1 bag  Spring lettuce mix

Instructions:
1. Peel shrimp leaving tails intact.
2. Cut each slice of bacon in half.
3. Wrap each shrimp in a half piece of bacon and skewer. Repeat four times per skewer.
4. Barbecue on the grill, basting with "Doc" Pierce's Bar-B-Que Sauce, cooking until desired doneness is reached.
5. Serve over spring mix. Use extra "Doc" Pierce's Bar-B-Que Sauce as a dressing.

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Former Virginia Gov. George Allen enjoyes Pierce's Pitt Bar-B-Que at West Point / White House Press Corps event in 2005. L to R: G.M.- Tonya Walker, Mgr. Prep & Catering - Morgan Thompson, Gov. Allen, D.O. - Andrea Hutchinson.
 


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