‘Cue Culture Recipes


Cue Culture Cherry “Change-Purse” Burgers

8 leaves cabbage
1 pound lean ground beef
1 onion, sliced into rings
2 carrots, chopped
1 potato, peeled and diced
1/2 cup‘Cue Culture Cherry Bourbon Sauce

Preheat an outdoor grill for medium high heat.

Place a leaf of cabbage on a piece of tin foil. Form ground beef into four equal patties and place a patty on the leaf of cabbage. Top with onion, carrot and potato and season with ‘Cue Culture Cherry Bourbon Sauce. Place a second cabbage leaf over vegetables. Top with another sheet of foil and seal all the edges. Repeat this with the 3 other patties.

Grill over medium high heat for 25 to 35 minutes, or to desired doneness.

Cherry Bourbon Brasied Short Ribs

The crockpot is your friend when cooking these ribs, though a stockpot can also be used. Your kitchen and house will smell delicious. You can start them in the morning and have them for dinner without much fuss. For the fall season, they are a great way to warm up the kitchen and the house when cooked in a stockpot.

2 cups of ‘Cue Culture Cherry Bourbon sauce (or try it with ‘Cue Culture’s Raise the Roof or Apricot Habanero Rum Sauce)
6 pounds beef short ribs, bone in
4 cups low-salt beef broth

Crockpot: Place the ribs, marinade (‘Cue Culture sauce) and beef broth in a crockpot or slow cooker and cook on low heat for 8 hours or until tender.

Stockpot: Place the ribs, marinade (‘Cue Culture sauce) and beef broth in an 8-quart or larger stockpot. Simmer on medium-low heat until tender, about 2 1/2 hours.

Au Jus: Drain the juice from the crockpot or stockpot. Skim the fat off the top and reserve liquid. Strain through a sleeve and adjust for seasoning.


Cherry Bourbon BBQ Chicken Quesadillas

1 teaspoon of crushed red pepper
3/4 pound of boneless, chicken breasts
peanut oil
1 red onion, sliced
1/3 cup of ‘Cue Culture Cherry Bourbon barbecue sauce
4 flour tortillas
1 cup of shredded mozzarella cheese
2 tablespoons butter
½ cup of sour cream

Preheat the oven to 350 degrees F.

Heat a large sauté pan over medium heat. When the pan is hot, add enough oil to coat the bottom of the pan. Add the chicken and sear both sides. Place the pan in the oven until the chicken is cooked through, about 10 minutes. Remove from the oven, cool slightly, and chop into pieces.

Preheat a grill or grill pan. Drizzle the onion slices with oil and place on the grill. Cook until soft, about 3 minutes. Remove from the grill.

Place the chicken into a bowl and add the barbecue sauce. Place 2 tortillas on a flat surface. Place the shredded cheese, some chicken, and grilled onions on the tortilla. Top with another tortilla.

Heat a large sauce pan over medium heat. Add a tablespoon of butter. Add 1 quesadilla and cook until golden brown on both sides, about 3 minutes per side. Cook the remaining quesadillas, adding more butter as necessary.

Cut each quesadilla into 6 pieces. Top with sour cream.

Apricot Habanero Chicken Wings

3 pounds chicken wings, separated at joints, tips discarded
1/2 cup butter
1 cup ‘Cue Culture Apricot Habanero sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

Preheat grill for high heat. Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook. Melt the butter in a saucepan, and mix in the barbecue sauce, cayenne pepper, and black pepper. Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.

Serve with celery sticks and blue cheese dressing.

Oven Roasted Raise the Roof Breasts

This recipe will keep your kitchen warm in chilly weather, and also works very well on the grill. It is a simple one that pays great dividends in flavor and appearance, using our Texas-style sauce and dry rub.

4 split chicken breasts with skin on
‘Cue Culture Barbecue Seasoning
‘Cue Culture Raise the Roof Sauce
Olive oil

Preheat oven to 375 degrees. Place breasts meat side up in a shallow baking dish. Brush the breasts with olive oil. Sprinkle the breasts with ‘Cue Culture Barbecue Seasoning to cover fully.

Bake uncovered for 45 minutes or until done. Remove from the oven and pour ‘Cue Culture Raise the Roof Sauce over the breasts. Toss to coat, then serve.


‘Cue Culture Barbecue Pork Burgers with Coleslaw

1 ½ pounds of ground pork
4 tablespoons bread crumbs
Vegetable Oil
Ground Pepper
1 cup of any ‘Cue Culture barbecue sauce

1 ½ cups of shredded cabbage
1/3 cup of grated carrots
¼ cups of thinly sliced red onions
1 teaspoon of lemon juice
2 tablespoons of mayonnaise
ground pepper
4 sesame hamburger buns, toasted

Make the burgers: In a large bowl combine the pork, bread crumbs, and ½ cup of the barbecue sauce and form the mixture into 4 (1 inch) patties. Lightly brush the burgers with oil and salt and pepper. Heat a grill pan over medium heat. Grill the burgers until they are cooked through. Baste the burgers with some more of the barbecue sauce.

Colesaw: In a bowl combine the cabbage, carrots, lemon juice, mayonnaise, and salt and pepper, to taste.

Transfer the burgers to the buns and top them with coleslaw.

Slow Grilled Pork Ribs with Apricot Habanero Sauce

4 racks pork ribs (3 pounds each)
‘Cue Culture Apricot Habanero Sauce
1/3 cup of olive oil
ground pepper

Preheat grill to medium heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs with the cover closed for 2 ½ to 3 hours over medium heat. During the last 10 minutes, brush sides with Apricot Habanero sauce. After cooking, immediately brush with more sauce.

North Carolina Vinegar Pulled Pork

1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
8 pounds pork butt roast
‘Cue Culture North Carolina Vinegar Sauce
2 pounds hickory wood chips, soaked

In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.

Prepare a grill for indirect heat.

Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C). Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.

Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.

Place shredded pork and North Carolina Vinegar (add to taste) sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

Oven or Crock Pot Carolina Pork

If you don’t have your own cooker, apple wood, and 20 – 24 hours of spare time to cook your pork the “old fashioned way,” this recipe will do in a pinch.

Remember to buy a BONE IN pork butt. The bone holds the meat together and provides more flavor. And, it’s just a lot of fun to pull the bone from the finished roast.

1 “bone in” pork butt (5 – 7 pounds)
7 tablespoons of ‘Cue Culture Barbecue Seasoning mix
4 tablespoons of liquid smoke
1 medium onion, sliced
1 cup of water
1 bottle of ‘Cue Culture Carolina Vinegar Sauce
1/2 cup bourbon
3 bay leaves
‘Cue Culture barbecue sauce of choice for serving

In the large pot or roasting pan you plan to cook in, rub the meat on all sides with ‘Cue Culture Barbecue Seasoning. Leave any extra seasoning in the pot. Place all the other ingredients in the pot with the pork butt being careful not to wash the rub off the meat. Place in a preheated 325 degree oven and cook for 3 ½ – 4 hours or until an instant read thermometer reads 170 degrees F and the bone is loose in the roast. Check every hour or so and add more liquid to the pot as needed to keep from burning.

[If using a crock pot, combine all ingredients as above in the crock pot. Set the crock pot on LOW and cook for approx 7 to 8 hours or until the bone slides easily out of the meat.]

Remove from the oven and let cool. Using rubber gloves, pull the meat apart with your fingers; add some of the accumulated juices from the pot. Mound the pork on your favorite sandwich roll and enjoy topped with the ‘Cue Culture barbecue sauce flavor of your choice.

Cherry Bourbon Pork Chops

1 cup of ‘Cue Culture Cherry Bourbon sauce
6 lean pork chops, 1/2 inch thick

Place pork chops in shallow glass dish. Pour sauce over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.

Oil the grill grate. Arrange chops on grate, and discard sauce. Cover grill, and cook chops for 10 minutes, turning once, or to desired

‘Cue Culture Premiere Pork Chops

8 lean pork chops
1 cup ‘Cue Culture North Carolina Vinegar Sauce
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground nutmeg
1 cup water
1 bay leaf

Preheat oven to 325 degrees F (165 degrees C). In a skillet, heat a small amount of oil and brown both sides of the pork chops.

In a bowl combine ‘Cue Culture North Carolina Vinegar Sauce, salt, celery seed, nutmeg, water, and bay leaf; Pour over chops.

Bake in oven for 90 minutes. Turn chops once during baking. Serve with your favorite vegetables and set sail!


‘Cue Culture Shrimp and Vegetable Kabobs

2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 cup of ‘Cue Culture seafood rub
1 pound large shrimp, peeled and deveined
2 small zucchini, cut into 1/2-inch slices
1 cup mushrooms, cut in half
1 red bell pepper, cut into 1 inch pieces
1 red onion, cut into 1 inch cubes

Coat shrimp with lemon juice, olive oil, and seafood rub. Refrigerate 15 minutes.

Skewer the shrimp alternately with the vegetables.

Broil or grill kabobs 7-8 minutes, turning frequently, or until the shrimp are cooked through and vegetables tender.

French Country Cod with a Twist

Serve this cod with steamed new potatoes, artichokes or french green beans, and finish with apple crisp. It’s our twist on French Country cooking.

4 cod fillets, 6 oz. each, ½” thick
4 tablespoons (or more, to taste) ‘Cue Culture Seafood Seasoning
3 tablespoons olive oil
4 plum tomatoes, diced
4 large black olives, brine cured (Kalamata), pitted and sliced

Sprinkle fillets with seafood seasoning. Heat 1 ½ tablespoons of the oil in a large skillet over medium-high heat until hot but not smoking. Add cod fillets and cook for 30 seconds on each side.

Sprinkle tomatoes, olives and thyme over cod. Reduce heat, cover and continue cooking for 2 mintues.

Add remaining seafood seasoning and oil. Cook, covered, for 1 to 2 minutes or until the cod just flakes at the touch of a fork. Serves 4.

Holiday Halibut with Citrus Beurre Blanc

Serve these festive broiled halibut fillets around your favorite holidays – impress your family and friends with your versatility. It’s nice to have something new on the menu after days of leftover turkey and ham have lost their allure. This fish recipe has beautiful colorful and is aromatic beyond your dreams.

4 10 oz halibut fillets
2 teaspoons ‘Cue Culture Seafood Seasoning (or more, to taste)
4 oz bread crumbs
2 oz olive oil
8 oz citrus beurre blanc (see below)
2 oranges, zest and sectioned fruit
2 lemons, zest and sectioned fruit
2 limes, zest and sectioned fruit
1 grapefruit, zest and sectioned fruit

Mix ‘Cue Culture Seafood Seasoning and bread crumbs in a bowl. Season halibut with bread crumbs and grill in oil for 5 – 7 minutes or until done.

Make beurre blanc (see below).

Make a 1/3 reduction of the beurre blanc with sectioned fruit. Serve with 2 oz of citrus beurre blanc and garnish with zest of julienned and blanched fruits. Serves 4.

Beurre Blanc instructions:

1/4 cup white wine vinegar (or substitute red wine vinegar)
1/4 cup white wine (or substitute red wine)
1 cup chopped shallots
1/2 cup heavy cream
1 cup sweet butter at room temperature

In a small saucepan combine the shallots, white wine vinegar and white wine. Reduce on medium flame until almost all the fluid is gone. Add heavy cream and reduce again by two thirds. Put the reduction into the top part of a double boiler and incorporate the butter by whisking it gradually into the reduction. Pass the sauce through a fine sieve. Keep warm, but no hot. Makes about 2 cups.

Sea Bass with Fresh Ginger & Scallions

Sea bass prepared with ‘Cue Culture’s Seafood Seasoning puts smoke in your sails! This fish recipe makes any special occasion a feast for the eyes, nose and taste buds – it’s especially nice around the holidays when you want to make an extra impression without too much difficulty.

4 fillets of sea bass, 8 – 10 oz each; or 8 fillets, 4 oz each (serving two per portion)
1 qt of light or heavy cream
1 bunch of sliced scallions
1 large handful of fresh grated ginger
1/2 cup of bread crumbs
1 – 2 tablespoons ‘Cue Culture Seafood Seasoning
beurre blanc (see below)

Mix cream, sliced scallions, two-thirds of the grated ginger and 1 tablespoon ‘Cue Culture Seafood Seasoning in a shallow dish. Marinate the fish in the mixture for at least two hours.

Proceed to make the beurre blanc (see below), using the remaining ginger for the reduction. Pre-heat the broiler (or use the grill and a cedar plank or fish rack). Place fish on the broiling rack. Sprinkle some bread crumbs and ‘Cue Culture Seafood Seasoning over each fillet. Scoop some ginger and scallions from the marinade and top the fish.

Broil the fish for about 2 to 3 minutes. Finish it in the oven for 3 minutes at 450 F. When the fish is cooked, handle it very carefully – it will be very delicate. Use a spatula to place it on a plate an arrange the sea bass with a scoop of wild brown rice.

Spoon the ginger from the buerre blanc over the fillets. Serves 4.

Beurre Blanc instructions:

1/4 cup white wine vinegar (or substitute red wine vinegar)
1/4 cup white wine (or substitute red wine)
1 cup chopped shallots
1/2 cup heavy cream
1 cup sweet butter at room temperature

In a small saucepan combine the shallots, white wine vinegar and white wine. Reduce on medium flame until almost all the fluid is gone. Add heavy cream and reduce again by two thirds. Put the reduction into the top part of a double boiler and incorporate the butter ny whisking it gradually into the reduction. Pass the sauce through a fine sieve. Keep warm, but no hot. Makes about 2 cups.

Smoke in Your Sails Tuna Salad

Our take on the classic.

2 tins of canned tuna fish, well drained
1 hard boiled egg, chopped
1 stalk of celery, chopped
1/4 cup minced onions
1 or 2 tablespoons of ‘Cue Culture Smoke in Your Sails Seafood Seasoning
Mayo – how much is up to you!

Mix all ingredients together well, except the mayo. Add a little mayo at a time until desired consistency has been reached. Mix well.

Enjoy on sandwiches, salads or mounded on an English Muffin with melted cheese.


‘Cue Culture Barbecue Duck Sandwich

1 whole duck, roasted and meat removed
1 cup of a ‘Cue Culture barbecue sauce or rub
1 tablespoon thinly-sliced green onions
2 6-inch long onion rolls

Thinly slice duck into bite-size strips. In a small saucepan combine duck, barbecue sauce and green onions and heat through. Slice rolls open and toast them. Fill each roll with a generous portion of duck mixture.

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