Lisa’s Fresh Tomato Salad
2 to 3 homegrown tomatoes, cut in bite size pieces
1/4 cup sweet red onion, chopped
1/4 cup Wee Willy’s Red French Dressing

In a lg. bowl, gently blend tomatoes, onions and Wee Willy’s Red French Dressing. Top with fresh Romano or blue cheese. Tip: Wee Willy’s White French Salad Dressing works great too. Enjoy!

Little Jimmy’s ribeye Steak
1 - 16 oz rib eye steak
3 Tbsp Wee Willy’s Cuban Mojo Grilling Sauce and Marinade
2 to 3 Tbsp Wee Willy’s Dry Marinade, Steak Seasoning Blend

Generously drizzle meat with Wee Willy’s Cuban Mojo Grilling Sauce and Marinade. Then evenly apply Wee Willy’s Steak Dry Marinade and wrap in plastic wrap. The steak can marinate up to 24 hours in the refrigerator, but 20 minutes works great too. Remove the steak from the refrigerator and bring to room temp. In the meantime, fire up the grill. Grill to desired doneness. Enjoy!

Sister Mary’s Creamy Cucumber Salad
1 - homegrown or seedless cucumber, peeled and sliced thin
1/4 cup sweet red onion, minced
3 Tbsp Wee Willy’s Italian Salad Dressing
3 Tbsp Wee Willy’s White Barbecue Sauce

In a lg. bowl, gently blend cucumbers, onions, Wee Willy’s Italian Dressing and Wee Willy’s White Barbecue Dipping Sauce. Enjoy!

Colleen’s Best Ever Creamy Coleslaw
1 lb. bag coleslaw mix (cabbage)
1/3 cup Wee Willy’s White French Dressing
1/3 cup Wee Willy’s White Barbecue Sauce

In a sm. bowl, gently mix Wee Willy’s White French Dressing and Wee Willy’s White Barbecue Sauce. In a lg. bowl, blend the coleslaw mix with the dressing.
Tip #1 Makes a great sandwich topper.
Tip #2 Think outside the box; try Wee Willy’s Red French in place of Wee Willy’s White French Salad Dressing. Enjoy!

Minnesota Style Barbecue Pork™
3-4 lb. boneless pork loin roast
3 Tbsp Wee Willy’s White Barbecue Dipping Sauce
2 Tbsp Wee Willy’s Dry Marinade, Formula # 1
1 Tbsp Wee Willy’s Dry Marinade, Steak Formula
1 Tbsp Wee Willy’s Dry Marinade, Sweet Formula
Your choice of smoking wood (we like apple and oak)

Coat boneless pork loin roast evenly with 3 Tbsp of Wee Willy’s White Barbecue Sauce. Next, mix Wee Willy’s Dry Rub Marinades together in a bowl. Apply mixture evenly to all sides. Cover with plastic wrap (may be wrapped and refrigerated for up to 24 hours). Allow the roast to stand at room temp for 20 to 30 min. before grilling. Sear over DIRECT med. HEAT for 15 to 20 min. or until nicely browned. Be sure to turn occasionally and watch for flare-ups. Move the roast over to INDIRECT med. HEAT and continue grilling until the internal temp reaches 155˚, about 30 to 45 minutes. Remove from the grill and let rest on a cutting board for 10 to15 minutes. Slice thin; serve as a sandwich or as part of a meal with plenty of Wee Willy’s White Barbeque Sauce and World Champion Barbecue Sauce. Your family will thank you. Tip: For a real treat, top sandwich with coleslaw. Enjoy!

Emmy's Ultimate BLT
6 slices of top quality bacon, cooked crisp
3 slices 1/4” thick homegrown tomatoes
2 pieces of fresh lettuce
2 slices of your favorite toast

Spread Wee Willy’s White Barbecue Sauce on inside of each slice of warm toast. Assemble it like this: toast, bacon, tomatoes, lots of Wee Willy’s White Dipping Sauce, lettuce and toast. Enjoy!

Jessica's Lip Smacking Snack Dip
1 cup sour cream (low fat sour cream also works great)
2 Tbsp Wee Willy’s Dry Marinade (your choice of 3 Formulas)

Mix sour cream and Wee Willy’s Dry Marinade (your choice of 3 Formulas) in bowl. Let flavors mingle 20 to 30 min. in refrigerator. Serve with chips, pretzels, crackers or veggies. Compliments sausage and cheese with crackers perfectly. Enjoy!

Chad Willy's Best Ever Grilled Corn On The Cob
Fresh corn on the cob
Wee Willy’s White Barbecue Dipping Sauce
Wee Willy’s Dry Marinade (Formula #1, 2 or 3)

Remove cornhusk and silk from all cobs. Brush on about 1 Tbsp of Wee Willy’s White Barbecue Sauce all over each ear of corn. Sprinkle lightly with Wee Willy’s Dry Rub Marinade. Grill over direct med. heat, turning occasionally, until kernels begin to brown and become tender, about 10 to 15 minutes. Serve with additional Wee Willy’s White Barbecue Dipping Sauce for spreading on the corn. Enjoy!

Rachel's Grilled and Seasoned Cuban Mojo Marinaded Shrimp
1 lb. lg. fresh raw shrimp
1 tsp Wee Willy’s Dry Marinade #1
1 tsp Wee Willy’s Dry Marinade #3 (Like it spicy? Try #2)
2 Tbsp Wee Willy’s White Barbecue Dipping Sauce
1 Tbsp Wee Willy’s Cuban Mojo Grilling Sauce and Marinade
Wee Willy’s World Champion Barbecue Sauce

Mix together Wee Willy’s Dry Marinade #1 and #2 with Wee Willy’s White Barbeque Sauce and 1 Tbsp of Wee Willy’s Cuban Mojo Marinade and Grilling Sauce. Toss shrimp with above mixture, coating well. Preheat grill to med. high. Place shrimp on the center of the cooking grate, directly over the coals. Grill 4 to 8 min. until shrimp turn pink and opaque in thickest part, turning once halfway through grilling time. Remove from grill and squeeze fresh lemon over shrimp. Serve with Wee Willy’s White Barbecue Dipping and Round The World Grilling Sauces on the side. Tip: Substitute fresh fish filets for the shrimp. It’s excellent!

Josh Willy's Thick and Juicy Grilled Pork Chops
4 (1-1/2 to 2 inches) thick pork rib chops (thick enough to stand up)
Mix together in a bowl: 2 Tbsp Wee Willy’s Dry Rub Marinade #1 and #2 Tbsp Wee Willy’s Sweet Rub Formula

Generously brush the chops with Wee Willy’s Mongolian Barbeque Grilling Sauce and Marinade, then evenly apply spice mixture and wrap in plastic wrap. The chops can marinate up to 24 hours in the refrigerator, but 20 min. works great too.

Remove the chops from the refrigerator and bring to room temp. In the meantime, fire up the grill for indirect cooking. Preheat grill to med. (275˚to 325˚). When using a gas grill, turn to low/med. after preheating. Place the meat on the grill, directly over the coals. Sear on both sides 2 - 3 minutes. Then stand the chops straight up, rib side down on the grill, not directly over the coals. Add wood chips if you would like, we use pecan wood pellets. The internal grill temp should be between 275˚ and 325˚. Grill the meat for 20 - 30 minutes. Check the internal temp with an instant-read thermometer. For med. doneness, remove from the grill when the thermometer registers 145˚ to 150˚. Let rest loosely covered with foil for several min. before serving. Enjoy!