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Oven Barbecued Chicken

Carolina Treet oven baked chicken is a house favorite! Marinade any form of chicken in Carolina Treet Barbecue Sauce for 1-2 hours. Place in a foil-lined pan (for easy clean-up) and bake at 350º for 75-90 minutes. You may remove chicken pieces about half-way through the cooking and dip again in Carolina Treet Barbecue Sauce for a more robust flavor.

Baked Beans Chili

      1 lb. ground beef, cooked and drained
      1 medium onion, chopped
      1/4 Cup Carolina Treet Barbecue Sauce
      1/2 medium green pepper, chopped
      1/2 cup ketchup
      1/4 cup brown sugar
      31 ounce can of pork 'n beans
      salt and pepper to taste

Mix all ingredients well and bake in casserole dish at 350° for 35 minutes.

Barbecued Shrimp

       Shrimp: deveined and washed
       Self-rising flour
       Cooking oil

Place shrimp in bowl, salt and add Carolina Treet BBQ Sauce (just enough to coat the shrimp). In a separate bowl or a plastic bag, put in one cup of flour. Add a small amount of shrimp at a time to coat with flour. Fry shrimp in medium hot oil in a shallow frying pan until brown. Drain on paper towel. This recipe gives a light, tender crust and enhances the flavor of the shrimp unlike the thick batter in most restaurants.

Barbecued Chicken Salad

      4 barbecued chicken breasts (barbequed in Carolina Treet on the grill)
      1 large dollop of mayonaise to taste

Slice chicken breasts as finely as possible. Place sliced chicken into a bowl and add mayonnaise. Serve on tomatoes or bread.

Barbecue Treet Slaw

      1 large head of cabbage
      1 cup mayonnaise
      8 oz. Carolina Treet BBQ Sauce, Original Flavor
      1 fresh jalapeno pepper
      1 tablespoon apple cider vinegar

Chop the cabbage and jalapeno pepper into very fine bits
Mix all ingredients (excluding vinegar) in a large bowl
Add the vinegar after mixing all the other ingredients and mix again.
Salt and pepper to taste

Eastern North Carolina Spicy Treet Wings


Deep-fat fry wings in vegetable oil for 8-12 minutes until done. Then drain the oil. Drop wings into a sauce made of Carolina Treet, melted butter, and hot sauce of your choice. Soak wings for a few minutes, turning to get an even coating of sauce. Serve with raw vegetables. Especially good with carrots & celery cut in strips and dipped in blue cheese dressing.

  • 2 pounds of chicken wings (approx. 16 wings) cut in half
  • 1 cup of Carolina Treet Barbecue Sauce 
  • 1 Stick real butter, melted
  • Dash or two of a red pepper hot sauce ( your choice)
  • vegetable oil for deep fat frying

Submitted by Tammy & Steve Melvin, Monroe, NC


Barbecued Fish

Leave scales on the fish!!! The scales serve as a barrier and keep fish from burning. Split fish down the back and remove entrails. Dot with butter and sprinkle with lemon pepper seasoning. Cook on the charcoal grill, skin-side down, until fish flakes easily (approx. 15-18 minutes). Five minutes before removing, brush generously with. Carolina Treet and continue cooking until done. Do not. turn. Fish will remove easily from the grill as the bottom is crusty. Serve immediately. Delicious! 

  • Fish (1 to 3/2 lb. each) 
  • Butter
  • Lemon Pepper Seasoning
  • Carolina Treet Barbecue Sauce

Submitted by: Jane L. McCorkle, Wilmington, NC


 Carolina Treet Ribs

      2 to 2 1/2 pounds of baby back pork ribs
      salt and pepper
      8 oz. Carolina Treet BBQ Sauce, Original Flavor
      1 fresh jalapeno pepper
      1 tablespoon apple cider vinegar


  • Heat Oven to 275 degrees Fahrenheit (135 C)
  • Cover the pan or baking sheet tightly with aluminum foil
  • Lather the ribs with Carolina Treet. 
  • Add Salt and pepper to your personal liking
  • Cook for 3-4 hours or whenever the meat. falls. easily from the bone
  • Remove ribs from the oven, brush an additional layer of Carolina Treet on the ribs.
  • Turn broiler on high and broil the ribs for 3-4 minutes or until the Sauce is cooked not burned.


Quick and Zesty Cheese Ball

Allow the cream cheese to soften while grating cheddar cheese. Blend cheeses and Carolina Treet with a mixer until creamy. Fold out of bowl onto wax paper coated with finely chopped walnuts. Use the wax paper to help you form the ball Delicious spread on a Ritz or other cracker.

  • 8 oz package Philadelphia Cream Cheese
  • 8 oz package Kraft Sharp Cheddar Cheese
  • 2 teaspoons Carolina Treet Barbecue Sauce
  • Finely chopped Walnuts

Submitted by: Mrs. Jimmy (Wanda) Long,  Wilmington, NC

One-Day-Ahead Barbecued Turkey

Cook turkey uncovered until brown. Turkey will not be completely cooked at this point.

Slowly heat the Carolina Treet, ketchup and margarine, stirring constantly, until margarine is melted. Add remaining ingredients. Stir until everything is well mixed, not lumpy. The sauce should not appear orange in color. Add more ketchup if necessary to give the sauce a red color. 

Take the turkey out of the oven and discard half the pan drippings, Ladle. sauce mixture over turkey. Cover with foil. Baste and turn every 30 minutes, turning and basting several times until turkey is done. Remove one-quarter of the turkey at that time, cool and carve into small sections (not regular slices). Discard skin and bones. After all the turkey has been carved, put it back into the sauce and put in refrigerator overnight. This allows the turkey to marinate in barbecue sauce. Takes about an hour to reheat on 'Turkey Day". Heat covered for 30 minutes and uncovered for 30 minutes. Serve sauce over rice.


  • 12-14 lb. turkey (fresh or frozen) thawed & quartered
  • 2 18 oz. bottles of Carolina Treet Barbecue Sauce
  • 32 oz. bottle of ketchup
  • 2 sticks of margarine or butter
  • 1/2 box of light brown sugar
  • 1/3 cup of molasses
  • 3 tbsp. of Worcestershire Sauce
  • A few dashes of soy sauce
  • A few dashes of crushed red pepper
  • 1/2 cup of vinegar

Submitted by: Sherry Jones Wellons,  Wilmington, NC

Carolina Treet Jambala

In large skillet, saute first three ingredients in margarine until onion is clear. Stir in remaining ingredients except shrimp. Cover; simmer 25-30 minutes or until rice is tender. Add shrimp. Continue to simmer, stirring gently unitl shrimp is tender -- about 5 mintues. (For frozen shrimp 10-12 minutes) Makes 6 servings.

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 clove garlic, minced
  • 1/2 cup Carolina Treet Barbecue Sauce
  • 1 cup uncooked regular. white rice
  • 1/4 cup margarine
  • 5/2 cup of water
  • 1 cup cubed ham
  • 1/2 lb. raw, peeled, deveined shrimp

Submitted by: Mrs. J. F. Mincey,  Hampstead, NC

Barbecue Macaroni & Beef Casserole

Cook macaroni according to package directions. Brown ground beef, celery, green pepper, onion, salt & pepper. Stir in corn and Carolina Treet. Cook until tender. Mix well with macaroni. Pour into 2 quart casserole. Add grated cheese on top, and bake at 350 degrees fahrenheit for 15 minutes.

  • 5/3 cup of Carolina Treet Barbecue Sauce
  • 7 oz package macaroni
  • 1 lb. ground beef
  • 1/2 cup sliced celery
  • 1 cup green pepper, chopped fine
  • 1/4 cup onion, chopped
  • 2 cups of whole kernal corn, drained
  • 1/2 cup water
  • 1 tsp. of salt
  • 1/2 tsp. pepper
  • 2 cups of grated cheese

Submitted by: Mrs. Marie Williams,  Wallace, NC

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