JUST THE BEST BARBECUE SAUCE EVER!
Sweet and tangy. Goes great on ribs, chicken, makes a wonderful beef barbecue sandwich. Very versatile!
Provided by MizzNezz
Categories Sauces
Time 10m
Yield 2 1/2 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in medium bowl.
- Stir well.
CHEF JOHN'S BARBECUE CHICKEN
When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks. Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. I just 'mark' the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
- Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
- Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 463.6 calories, Carbohydrate 10.6 g, Cholesterol 149.4 mg, Fat 24.2 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 6.7 g, Sodium 1583.1 mg, Sugar 7 g
ALL-AMERICAN BARBECUE SAUCE
I'm very excited to show you my take on America's most popular style of barbecue sauce--which of course originated in and around Kansas City. After you make a batch of this and taste just how incredible it is, I don't think you'll ever buy that stuff from the store again. Sauce may be used right away, but for best results, wrap and refrigerate for a day or two before using to allow the flavors to develop.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 5m
Yield 24
Number Of Ingredients 11
Steps:
- Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.
Nutrition Facts : Calories 45 calories, Carbohydrate 11.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 226 mg, Sugar 10.1 g
CHEF JOHN'S JUICY LUCY
This isn't just any old cheeseburger. Depending on whom you talk to, this cheese-stuffed burger is either called a "Juicy Lucy," or a "Jucy Lucy." That's because two restaurants in Minneapolis claim to have invented it, and they spell it differently. Make sure you thoroughly and thoughtfully press the edges of the two patties together to seal in the cheese stuffing, which keeps the meat juicier. Spread your favorite burger sauce over the bun.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.
- Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto 1 patty; cover with the other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.
- Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 27 g, Cholesterol 133.9 mg, Fat 38.1 g, Fiber 2.2 g, Protein 39.6 g, SaturatedFat 16.9 g, Sodium 957.8 mg, Sugar 2.2 g
BAR B QUE SAUCE
Another great recipe from my little red book--Fireman's Fire house Cook book. I have used this barbecue sauce for everything--even take a bottle with us on vacation. It tastes great on everything--any meat--you will love this one. You also can make it as mild or hot as you like--a wonderful sauce.
Provided by ann hugo
Categories Sauces
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan add mustard and slowly add vinegar with a whisk keeping mustard from being lumpy.
- Then add rest of ingredients, stirring until smooth; let simmer for 2 hours stirring often.
- To thicken sauce you can add cornstarch.
- Tou can store sauce in a clean mustard bottle and put in frig.
- Will keep about a year in frig.
CARIBBEAN BARBECUE SAUCE
Living in the Caribbean is pretty spectacular! I am always trying to come up with new recipes that combine my new culture with my roots. Although I grew up in the Pacific Northwest, southern US barbecue made a huge impression on me. My family and I spent a lot of time coming up with tasty sauces. Spice this Caribbean influened sauce up or down to suit your own tastes.
Provided by CaribbeanQueen
Categories Caribbean
Time 25m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a saucepan over medium-high heat.
- Stir in the onion, garlic, and ginger, and cook until tender. (About 10 min).
- Reduce heat to low.
- Mix in ketchup, brown sugar, molasses, 1/4 cup rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.
- Excellent on chicken and pork loin or ribs!
- Not that you'll have any left-overs but this sauce keeps well in the refrigerator.
Nutrition Facts : Calories 77.8, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.1, Sodium 272.3, Carbohydrate 14.3, Fiber 0.4, Sugar 11.9, Protein 0.6
BARBECUE SAUCE, PRESIDENT JIMMY CARTER'S FAVORITE BARBECUE SAUCE
This is to complete the Barbecued Pork Ribs Southern Style recipe # 348843 served at the White house during President Jimmy Carter's term. This was/is his favorite barbecue sauce!
Provided by Timothy H.
Categories Sauces
Time 1h5m
Yield 1 quart
Number Of Ingredients 19
Steps:
- Heat oil add onions and garlic saute' for 2 minutes. Add green pepper and celery saute' for 2 more minutes.Stir in the tomato juice,tomato paste,vinegar,crushed red pepper,dry mustard and brown sugar. Bring to boil stirring constantly with a wooden spoon.
- Add spice bag, cover leaving a small space between the pot and lid to let steam escape. Simmer for 45 minutes stirring often.If you like it thicker,boil it 10-15 minutes more.Remove spice bag. Pour the sauce in a food processor or blender until smooth. This will keep in the frig for 2 weeks covered or freeze.
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