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Reply
| | From:  Genie· (Original Message) | Sent: 10/11/2007 1:58 AM |
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Reply
| | | From: Genie· | Sent: 8/17/2008 6:46 PM |
Teriyaki Barbecue Sauce
3/4 cup soy sauce
1 tablespoon sake or other wine
1/2 cup sugar
1 teaspoon grated or ground ginger
1 clove garlic or 1/8 teaspoon garlic powder
1/2 teaspoon Accent, optional
Combine all ingredients in a resealable bag. Marinate meat in sauce for at least an hour before cooking. Broil or charcoal chicken, shrimp, beef, fish, ribs as desired. Serve with extra sauce heated.
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Reply
| | | From: Genie· | Sent: 8/17/2008 6:47 PM |
Sweet and Zesty Barbecue Sauce
1/2 cup ketchup
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon chili powder
Combine ingredients. Brush on grilled meat several times during last 15 minutes of grilling time.
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Reply
| | | From: Genie· | Sent: 8/17/2008 6:48 PM |
Southern Barbecue Sauce
16 ounces hot sauce
2 1/2 teaspoons red pepper flakes, crushed
1 small onion, sliced
1 celery stalk, sliced
3 cups tomato puree
1 1/2 cups water
1 1/2 cups sugar
1 lemon, sliced
Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain it and store it in a tightly covered jar in the refrigerator.
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Reply
| | | From: Genie· | Sent: 8/17/2008 6:48 PM |
Rattlesnake Club Barbecue Sauce
1 1/2 cups ketchup
1/2 cup prepared chili sauce
1/4 cup prepared steak sauce
3 tablespoons dry mustard
2 tablespoons prepared horseradish
1 tablespoon molasses
1 tablespoon red wine vinegar
1 tablespoon minced jalapeno chile pepper
1 tablespoon garlic juice or use fresh garlic
1 tablespoon Tabasco sauce, if desired
Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste. Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve. Makes about 3 cups.
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Reply
| | | From: Genie· | Sent: 8/18/2008 6:33 PM |
Yucatan Barbecue Sauce
2 lemons, peel and juice
5 oranges, peel and juice
1 tablespoon achiote seed softened in warm water
1 teaspoon cayenne
1/2 cup powdered chile ancho
1/2 cup powdered New Mexico chile
1/2 cup powdered California chile
6 cloves garlic large
1 cup olive oil
3 tablespoons white wine vinegar
2 teaspoons salt
Peel the lemons and oranges to get long strips of peel. Squeeze the juice from the peeled fruits and combine it with peel and all other ingredients in a large mixing bowl, mix well. Working in batches, transfer the soupy mess to a food processor or blender and process until its chopped to a coarse sticky paste. You may freeze the sauce at this stage, as it freezes beautifully. Smear thickly on chicken of fish, let marinate in the refrigerator overnight, before roasting, broiling or grilling. Baste occasionally during the cooking. Covers 3 to 4 chickens.
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Reply
| | | From: Genie· | Sent: 8/18/2008 6:34 PM |
Three Mustard Barbecue Sauce
2 tablespoons vegetable oil
3 celery ribs, finely diced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 onion, finely diced
1 clove garlic, minced
2 cups firmly packed dark brown sugar
1 cup Dijon mustard
1 cup whole grain mustard
1 cup prepared yellow mustard
juice of 1/2 lemon
2 tablespoons Worcestershire sauce
1 tablespoon ground ginger
1 teaspoon chili powder
1 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
In a large saucepan, heat the oil over medium high heat. Add the celery, bell peppers, onion and garlic. Cook, stirring, until they start to become soft, about 3 to 5 minutes. Add the brown sugar and stir until it is dissolved. Stir in the three mustards and reduce the heat to low. Simmer for 10 minutes, stirring occasionally. Add the remaining ingredients except for the salt and pepper and simmer 10 minutes longer, stirring frequently. Taste and check the seasoning, adding salt and pepper if needed. Let cool, place in an airtight container and refrigerate. It will keep for several months.
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Reply
| | | From: Genie· | Sent: 8/23/2008 6:20 PM |
| Lexington Vinegar Sauce for BBQ
(Western NC Style)
2-1/2 cups cider vinegar
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon hot sauce
4 teaspoons salt
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon white pepper
1 &frac; tablespoons rub (recipe to follow) or your favorite barbecue
rub
Combine the vinegar, ketchup, brown sugar, hot sauce, salt, hot
red pepper flakes, black pepper, white pepper, and rub in a
large non-reactive bowl with &frac; cup of water. Whisk until the
sugar and salt dissolve. Alternately, place the ingredients in a
large jar and shake to mix. Stored in a jar in the refrigerator
the sauce will keep for several weeks. Bring to room temperature
before using.
Yield: Makes about 3-1/2 cups.
Lexington Vinegar Sauce for BBQ
(Western NC Style)
2-1/2 cups cider vinegar
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon hot sauce
4 teaspoons salt
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon white pepper
1 &frac; tablespoons rub (recipe to follow) or your favorite barbecue
rub
Combine the vinegar, ketchup, brown sugar, hot sauce, salt, hot
red pepper flakes, black pepper, white pepper, and rub in a
large non-reactive bowl with &frac; cup of water. Whisk until the
sugar and salt dissolve. Alternately, place the ingredients in a
large jar and shake to mix. Stored in a jar in the refrigerator
the sauce will keep for several weeks. Bring to room temperature
before using.
Yield: Makes about 3-1/2 cups.
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Reply
| | | From: Genie· | Sent: 8/23/2008 6:22 PM |
| Eastern North Carolina Style Vinegar Sauce & Cole Slaw Emma
1 cup water
5 cups distilled white vinegar
3 tablespoons salt, or more to taste
3 tablespoons sugar
3 tablespoons freshly ground black pepper
2 tablespoons hot red pepper flakes, or more to taste
3 tablespoons hot sauce, such as Tabasco or Texas Pete
Pt the vinegar, salt, sugar, black pepper, hot red pepper
flakes, and hot sauce I a large non-reactive bowl, add 1 cup of
water, and wisk until the salt and sugar dissolve. Or place the
ingredients in a large jar and shake to mix. Taste for
seasoning, adding more salt and/or hot red pepper flakes as
necessary. The sauce can be refrigerated for several weeks.
Bring it to room temperature before using.
Yield: Makes about 6 cups.
North Carolina-Style Coleslaw
1 large head green cabbage
1 -1/2 Eastern North Carolina-Style Vinegar Sauce
Salt (optional)
Remove the core from the cabbage and discard it. Cut the cabbage
into 8 chunks. Finely chop the cabbage in a food processor using
the metal blade and pulsing the motor (this is a chopped, not
sliced or slivered, slaw). Work in several batches so as not to
overcrowd the processor bowl.
Place the cabbage in a large non-reactive bowl and stir in the
vinegar sauce. Taste for seasoning, adding more vinegar sauce as
necessary. Let stand for 10 minutes, then taste again, adding
more vinegar sauce and/or salt as necessary. The coleslaw can be
made up to 4 hours ahead. Store it in the refrigerator, covered.
We put this slaw on our pork barbecues in NC or eat as a side
with pulled pork.
Yield: 6 to 8 cups
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Reply
| | | From: Genie· | Sent: 9/6/2008 10:23 PM |
Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce Sauce: 1 Tbsp. Oil 2 Bunches Green Onions, chopped 2 Cups Chopped White Onions 8 Large Garlic Cloves, chopped 2 Cups Packed Golden Brown Sugar 1 Cup Ketchup 1 Cup Tomato Paste 1 Cup Whole Grain Dijon Mustard 1 Cup Water ½ Cup Worcestershire Sauce ½ Cup Apple Cider Vinegar ½ Cup Apple Juice 1 Large Dried Ancho Chili, stemmed, seeded and cut into small pieces 1 Tbsp. Ground Cumin 1 ½ Cups Bourbon Heat oil in heavy pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:14 PM |
Bourbon Whiskey BBQ Sauce 1/2 onion, chopped 4 cloves garlic, minced 3/4 C. bourbon whiskey 1/2 t. ground black pepper 1/2 T. salt 2 C. ketchup 1/4 C. tomato paste 1/3 C. cider vinegar 2 T. liquid smoke flavoring 1/4 C. Worcestershire sauce 1/2 C. brown sugar 1/2 t. hot pepper sauce
In a large skillet over medium heat, combine the onion, garlic and whiskey and saute for 10 minutes, or until onion is translucent.
Add the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar and hot pepper sauce.
Mix well and bring to a boil.
Reduce heat to medium low and simmer for 20 minutes. | |
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Reply
| | | From: Genie· | Sent: 9/28/2008 8:03 PM |
Molasses BBQ Sauce 1 cup ketchup 1/2 cup molasses 1/4 cup vinegar 1/4 cup Dijon mustard 2 tablespoons Worcestershire sauce 1 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/4 teaspoon Tabasco
Combine all ingredients in a bowl. Use as you would with any recipes calling for BBQ sauce. | |
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Reply
| | | From: Genie· | Sent: 9/30/2008 8:24 PM |
Special Honey BBQ Sauce 2 cloves garlic, minced 1 tablespoon minced shallot 1/2 cup honey 2 cups barbecue sauce, your choice 3 tablespoons chopped fresh cilantro
In a medium, nonporous bowl, combine the garlic, shallot, honey, barbecue sauce and cilantro. Mix well and pour onto meat or poultry.
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