Dreamland BBQ


Fun & flavorful family recipes for gatherings of all sizes. Whether it’s game day or Wednesday night, our curated list of recipes are sure to please.


Dreamland BBQ Spring Rolls

Yields 16 Rolls
1 Pack Spring Roll Wrappers
5 lbs. Dreamland Chopped Pork
1 White Onion, Large (finely diced)
6 Garlic Cloves (minced)
2 tbs. Fennel Seeds
3 tbs. Dried Rosemary 
2 tbs. Black Pepper (ground)
2 c. Dreamland BBQ Sauce
5 tbs. Olive Oil
Heat 1 tbs. of olive oil in a pan over medium heat. Add onion and garlic and sauté until onion is tender. Add in the pork, fennel, rosemary, and pepper. Simmer for about 15 minutes, then let the pork sit without heat until it cools to room temperature.
To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the pork filling on the wrapper (if using large wrappers, you will need more). Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Fold the left and right sides of the wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, “pasting” it shut.
To test if the oil is hot enough, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Place on paper towels to drain while you finish frying the rest.
Serve the rolls with warm Dreamland BBQ sauce for dipping sauce.


Dreamland BBQ Mary 

Yields 8 Servings
3 1/2 c. Vegetable or Tomato Juice
1/2 c. Dreamland BBQ Sauce
1 1/2 c. Chilled Vodka 
1/4 c. Lemon Juice 
1 tsp. Worcestershire Sauce 
1 tsp. Hot Sauce 
1 tsp. Celery Salt
Garnish with Celery & Pickled Okra
Combine all ingredients and stir (or shake0. Garnish and serve.



Dreamland BBQ Pork & Collard Skillet Pizza

 2 tbsp. Yellow Cornmeal
1 Pre-Made Pizza Dough 
2 tbsp. Extra Virgin Olive Oil 
2 Garlic Cloves (minced)
1/2 tsp. Red Pepper Flakes
3 c. Collard Greens (ribs removed)
1/2 tsp. Kosher Salt 
2 tsp. Dreamland Pork Rub 
2 1/2 c. Dreamland Chopped Pork 
1/3 c. Sun-Dried Tomatoes (chopped) 
2 tsp. White Vinegar 
2 tbsp. Dreamland BBQ Sauce 
1 1/3 c. Smoked Cheddar (shredded)
5 Slices Provolone
Preheat oven to 450 degrees.
Prepare a 10-inch cast-iron skillet by spraying with non-stick pan spray and sprinkling with the cornmeal. Set aside while you prepare the filling.
In a large saute pan set over medium-high heat, add 2 tablespoons of oil to coat the bottom of the pan. Add the garlic and red peppers flakes, cooking for 1 minute. Add the collards, season with Dreamland Rub and salt, cooking another 3 minutes. Add the vinegar, tomatoes, Dreamland BBQ Sauce, and pork. Stir to combine and cook an additional 2 minutes. Remove from the heat and stir in 1 /3 cup smoked cheddar.
Transfer pre-rolled pizza dough to the prepared cast iron skillet, lightly pressing the dough into the bottom and sides of the pan. Add the filling and top with sliced provolone cheese and sprinkle with remaining smoked cheddar.
Bake until crust is golden brown, 15-18 minutes. Let stand for 5 minutes before serving.


Corn & Sausage Fritters w/ Honey BBQ Sauce

Makes 25-30 Fritters
3/4 c. All-Purpose Flour
2 tbsp. Stone Ground Cornmeal 
1 tbsp. Sugar 
1 1/2 tsp. Baking Powder 
1/2 tsp. Kosher Salt
1 tsp. Dreamland Seasoning Shake
1/2 c. Whole Milk 
1 Large Egg
1 c. Canned Corn (drained)
1/2 c. Dreamland Smoked Sausage (chopped)/h5>
1 c. Honey
1 3/4 c. Dreamland BBQ Sauce
2 c. Preferred Frying Oil
In a large bowl, mix together flour, cornmeal, sugar, baking powder, sale and Dreamland Shake. In a separate bowl, whisk together milk and egg. Combine both mixture and whisk until smooth, making sure not to over mix. Fold in corn and sausage. Allow the batter to rest while you heat the fry oil to 350 degrees.
In a small saucepan, whisk together honey and Dreamland BBQ Sauce. Bring to a simmer over medium-high heat for 10 minutes until slightly reduced.
Working in batches, using a small ice cream scoop, drop batter into the hot oil. Fry, turning occasionally, until cooked through and golden brown. Test for doneness by inserting a toothpick, it should come out clean. Transfer cooked fritters to a paper towel-lined plate to drain. Serve with Honey BBQ dipping sauce.


Grilled Okra w/ Creamy BBQ Sauce

Yields 4 Servings
1 lb. Fresh Okra Pods (split lengthwise)
1/4 c. Dreamland Pork Rub
1 tsp. Kosher Salt
1/4 c. Dreamland BBQ Sauce 
16 – 6 in. Bamboo Skewers
Creamy BBQ Sauce (recipe separate)
Soak bamboo skewers in water for at least 30 minutes. Prepare grill or grill pan over medium­high heat.
Arrange 5-6 pods per skewer, use 2 skewers to safely secure the pods in place. Sprinkle each skewer with Dreamland Rub and salt. Place the skewers on the grill or grill pan cut side down and cook until slightly charred, about 3 minutes. Flip skewers over and baste with Dreamland BBQ sauce. Cook an additional minute and flip again, cooking for another minute before removing from grill.
Serve with Dreamland Creamy BBQ sauce for dipping.


Dreamland Creamy BBQ Sauce

Yields 1 1/2 Cups
2/3 c. Dreamland BBQ Sauce 
1 c. Mayonnaise 
1 tsp. Dreamland Seasoning Shake
1 tbsp. Cilantro 
Whisk all ingredients together in a small bowl. Refrigerate after opening. 



Dreamland BBQ Chicken Dip

16 oz. Reduced-Fat Cream Cheese (room temperature) 
2 c. Sharp Cheddar Cheese
1 lb. Dreamland Chopped Chicken
6 oz. Dreamland BBQ Dipping Sauce
Preheat the oven to 350. Mix the chicken, dressing, and cream cheese together. It is fine if there are lumps of cream cheese. Pour the mixture in a pan and bake for 15 minutes. Pull out the mixture, stir it well, and cover the top with the cheese. Bake for another 10 minutes or until the cheese is melted. Serve with chips or crusty French bread.


Dreamland Style BBQ Shrimp

Yields 4 Servings 
2 lbs. Large Shrimp (head-on)
2 tsp. Dreamland Seasoning Shake 
2 tbsp. Extra Virgin Olive Oil 
6 Garlic Cloves (minced)
2 tbsp. Fresh Rosemary (chopped)
6 tbsp. Dreamland BBQ Sauce
1 tbsp. Worcestershire Sauce 
2 tbsp. Hot Sauce 
1/2 Lemon (juiced)
1/2 Lemon (wedges)
1/3 c. Pilsner 
1.2 c. Butter 
Season shrimp with Dreamland Shake.
Heat a large skillet over high heat, add 2 tablespoons of oil and allow it to heat until it begins to smoke. Stir in the rosemary and garlic to brown, be careful not to burn. Add the shrimp in a single layer to brown, cooking for about 2 minutes. Add the Dreamland BBQ sauce, Worcestershire, hot sauce, lemon juice, and lemon quarters. Deglaze with beer, stirring to remove any bits stuck to the bottom of the pan. Allow the shrimp to cook through and sauce is reduced to a sauce consistency. Reduce heat and stir in butter to finish.
Serve immediately.



Dreamland Chili

Yields 6 Servings 
1 lb. Ground Beef of Turkey  
1 oz. Dreamland Chili Spice/h5>

1 – 15 oz. Can Diced Tomatoes (undrained)
1 – 15 oz. Can Dark Red Kidney Beans (Undrained)
1 – 15 oz. Can Light Red Kidney Beans (undrained)
1 – 15 oz. Can Bush’s Chili Beans® (undrained)
1 – 15 oz. Can Black Beans (drained)
Brown meat in a skillet over medium heat. Transfer meat into a large pot or slow-cooker and add remaining ingredients. Cook over medium heat for 20 minutes, reduce and simmer another 20 minutes. If using a slow-cooker, cook on low for 6-8 hours or high for 3-4 hours. 
Garnish with sour cream, shredded cheddar cheese, and jalapeños. 


Dreamland Party Mix

1/4 c. Unsalted Butter (melted) 
1 tbsp. Worcestershire Sauce 
1/4 c. Dreamland BBQ Sauce 
2 tsp. Dreamland Seasoning Shake 
8 c. Chex Mix Cereal
1 c. Mixed Nuts 
1 c. Pretzels 
1 c. Bagel Chips 
Combine butter, Worcestershire sauce, Dreamland BBQ Sauce, and Dreamland Seasoning Shake in a small bowl and mix well. Pour cereals, nuts, pretzels, and bagel chips into a large plastic zip-top bag. Pour butter mixture over cereal mixture, seal, and shake well until all pieces are coated.
Pour contents of the bag onto a cookie sheet or roasting pan. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Spread on two layers of paper towels to cool and store in an airtight container.


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