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Recipes as seen on Good Morning Arizona

It’s outdoor barbecue season, and a great time for picnics and backyard entertaining. If you’re hosting a large gathering, these mouthwatering recipes shared by five-star chef and Executive Pitmaster Daly Thompson, III, will help you satisfy the masses with delicious — yet simple — recipes for a great day out!

All dishes feature Boo and Henry’s BBQ sauces and seasonings — you’d be amazed the difference it makes to “dress it up” just before serving!

All sauces and seasonings are gluten-free, soy-free, peanut-free, and less salty to go well will any allergy-friendly recipes that you prepare (or modify) to cater to everyone’s needs. Check out our products below this blog for added flavor and kick to any dish!

Your Special Event Menu

  • Blackened Jumbo Gulf Shrimp Salad

    Boo and Henry's BBQ Jumbo Shrimp Salad - grilled blackened shrimp fresh off the grill

    Want something a little special for your outdoor entertaining? Try this blackened jumbo shrimp salad for your next barbecue gathering or tailgate party! The recipe below is for each individual salad; simply multiply by your # of guests to get the ingredients needed.


    Jumbo Gulf Shrimp                 5 each
    Grilled Yellow Onions             5 slices
    Pepperoncinis                         5 each
    Sliced Mushrooms                  ¼ cup
    Vine-Ripe Tomatoes               5 wedges
    Shredded Carrots                   1/8 cup
    Spring Green / Frisee Blend  3 cups
    Boo and Henry’s Sweet Mustard BBQ Sauce/Dressing   ¼ cup
    Boo and Henry’s Burnin’ Hot Love BBQ Seasoning         2 tbsp.
    Canola Oil                                 2 tbsp.
    Lemons                                     3 slices


    1. Season Shrimp with Boo and Henry’s Burnin’ Hot Love BBQ Seasoning.
    2. Sear in Cast Iron Skillet with canola oil at very high heat.
    3. Arrange Spring Green/Frisee Mix in bowl.
    4. Arrange all other ingredients on top with Shrimp and Lemons on top.
    5. Serve Sweet Mustard Dressing on the side.

    Yield : 1 Entrée Salad

    Cajun Cole Slaw

    A hit at any gathering, you can season this red cabbage slaw to perfection and have them coming back for more!

    Red cabbage (shredded)       1 head
    Yellow onions (thinly sliced) 1 large
    Carrots (julienned)                 3 – 4 large
    Mustard seeds                        ¼ cup
    Rice wine vinegar                   ½ cup
    Olive oil                                    1 ½ cups
    Cilantro (chiffonade)              1 bunch
    Paprika                                     1 tbsp.
    Lemon juice                             3 lemons
    Black pepper                           ¼ cup
    Crushed red pepper               1 tsp.


    1. Mix cabbage, onions, and carrots together in large bowl.
    2. Make dressing with garlic, mustard seeds, and vinegar.
    3. Add other seasonings and olive oil.
    4. Mix thoroughly with cabbage mixture and refrigerate for 1 hour.

    (For added adventure, shake on Boo and Henry’s Rub Me Tender BBQ Seasoning, or add Boo and Henry’s World Champion Sweet Mustard BBQ Sauce to the mix!)

    Yield : 1 gallon

    Potato Salad

    Who doesn’t love a good potato salad? Packed with spices and seasoning, this flavorful salad is a terrific addition to any summer meal!Ingredients:

    Firm potatoes                                 10 lbs.
    Celery (chopped)                            5 cups
    Onion (finely chopped)                  2 ½ cups
    Green Bell Pepper (finely diced)  1 ½ cups
    Salt                                                   3 tbsp.
    Black pepper                                  1 ½ tsp.
    Dry mustard                                   5 tsp.
    Celery salt                                       3 ½ tbsp.
    Sugar                                               1 ¼ cups
    Vinegar                                            1 ¼ cups
    Hard-boiled egg                             10
    Mayonnaise                                    5 cups
    Salad cream (or mayonnaise w/ extra vinegar)  3 1/3 cups
    Celery seed                                     1 ¼ cups
    Sweet pickle relish                         3 cups
    Tabasco                                            ¼ cup
    Worcestershire                                ½ cup
    Cayenne                                           2 tbsp.


    1. Wash potatoes and put them into a pot of boiling salted water to cover.
    2. Cover tightly and cook for about 20 minutes or until tender
    3. Test cooked potatoes with a knife. They should be soft enough to cube easily but not mushy and falling apart.
    4. Drain in a colander and refrigerate until they are cold enough to work with.
    5. Peel the potatoes and cut into coarse chunks. Throw in your celery, onion and green pepper, but don’t stir yet.
    6. Add salt, pepper, dry mustard, celery salt, sugar, vinegar, tabasco, Worcestershire sauce, and cayenne, still not stirring.
    7. Take the yolk from each hard-boiled egg and mash it up with a fork.
    8. Add a bit of mayonnaise and salad cream, then pour it on the potatoes.
    9. Sprinkle half of the celery seed on top. Using a wooden spoon, toss until well blended. Taste and adjust the seasonings.

    Yield : 10 pounds

    Spider Cornbread

    Boo and Henrys BBQ favorite potato salad recipe and spider cornbread

    Nothing tastes better than moist and tender cornbread, baked by hand. Using cornmeal gives it that smooth, melt-in-your-mouth texture, and mix in jalapeños for that added kick. Just beware of repeat visitors to the buffet table… you can never have enough!


    Yellow cornmeal     2 2/3 cups
    All-purpose flour    2/3 cup
    Salt (kosher)            2 tsp.
    Baking soda             2 tsp.
    White pepper          2 tsp.
    Sugar                        ½ cup
    Buttermilk                4 cups
    Milk                           ½ cup
    Large eggs               4
    Melted butter          4 tbsp. (4 oz.)
    Canola oil                 4 tbsp. (4 oz.)
    Large jalapeño peppers (diced & seeded)   2


    1. Preheat oven to 400 degrees Fahrenheit.
    2. Sift your cornmeal, baking soda, flour, salt, white pepper, and sugar together.
    3. Blend in milk, eggs, melted butter until smooth, and add jalapeños.
    4. Warm the canola oil in a cast iron skillet in the oven. Turn the skillet to warm it evenly.
    5. Put your batter into the warmed skillet and bake for about 30-40 minutes or until golden brown.
    6. Slice into wedges or squares, butter, and serve hot.
    7. For added adventure, dip a forkful into your favorite Boo and Henry’s BBQ Sauce. Enjoy!

    Yield : four (4) 9-inch skillets (double batch)

    And there you have it… a feast for every outdoor occasion! Boo and Henry’s BBQ looks forward to seeing your winning plates. Connect with us on Facebook! to let us know how you liked these dishes.

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    Dress it Up, Spice it Up, Shake it Down with Boo and Henry’s BBQ!

    This barbecue season, liven up any dish with Boo and Henry’s BBQ sauces and seasonings:

    Don’t Arrive Empty-Handed (p.s. Don’t forget Dad!)

    Our sauces and seasonings make great housewarming, host, and Father’s Day gifts. Check out our variety packs!

    Coming This April!

    A sauce for everything shows Red Hot Vinegar Sauce with shrimp scampi

    Product Versatility for Everyone and Every Dish

    Creamy Onion BBQ Dip by shepaused4thought

    Seeking something new and  different?
    Boo and Henry’s BBQ in partnership with Melissa’s Produce, challenged popular food bloggers to create everyday non-BBQ dishes using its products and Melissa’s fresh produce. The recipes were developed for meat, fish, poultry, vegetables and even desserts. All products are gluten-free, peanut-free, and soy-free, and the dry rub  “Everyday Seasonings” are kosher and “less salty in taste.” View Recipes >>