Big Daddys Barbeque Sauce Recipes

Steps:

• Mix all except soy, butter and smoke. Simmer 30 min. stirr in remaining ingredients and simmer another 10 min. I even use this sauce as a sandwich spread.

Steps:

• Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Vinegar taste may be very strong until completely cooled. Refrigerating overnight is best and allows flavors to blend.
• Add a few drops of Louisiana Hot Sauce at the end if additional heat is desired.

Steps:

• In a small bowl, combine the first 10 ingredients. Rub over ribs; cover and refrigerate overnight., Place ribs bone side down on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour; drain. Brush some of the barbecue sauce over ribs. Bake, uncovered, for 30-45 minutes or until tender, basting occasionally with barbecue sauce.

Steps:

• In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
• Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Steps:

• Whisk together the lemon juice, Worcestershire and steak sauce in a small bowl. Place the chickens in a large baking dish and rub with the butter then pour the lemon mixture over. Cover and place in the refrigerator for at least 2 hours and up to 4 hours.
• Preheat the grill to medium.
• Season the chickens liberally with salt and pepper and place on the grill, skin side down. Grill until golden brown and slightly charred, 10 to 12 minutes. Turn over, close the cover and continue grilling until an instant-read thermometer inserted into the thigh registers 165 degrees F. Remove, tent with foil and let rest 10 minutes before carving.

Steps:

• Preheat oven to 350 degrees F.
• Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides. Allow ribs to marinate at room temperature for 30 minutes.
• Place ribs in 2 large roasting pans and cover with the cola and water. Cover with foil and cook in oven for 1 1/2 hours. Remove ribs from oven and allow to cool. Slice ribs into individual-size pieces.
• Preheat grill over medium-high heat.
• Place ribs on the grill. Brush on apple cider-buttermilk sauce. Cook for additional 5 minutes.
• In a large bowl, toss ribs with another 1 cup of rub until well coated. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized.
• Serve alongside Apple Cider Buttermilk Sauce, chipotle aioli, or harissa rouille.
• In a medium sized bowl, mix all ingredients until well combined.
• In a medium pot add apple cider, sugar and red pepper on medium high heat. Reduce by half. Pour mixture into a separate bowl. Add buttermilk. Mix thoroughly and add lemon juice and zest.

Steps:

• Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.
• My Note: Double the recipe because its going to go fast! I substituted Sierra Nevada Pale Ale for the water, and did not add liquid smoke since the pulled pork was naturally smoked. The sauce adds a tangy finish to the meat with balanced flavors of spice, pepper, vinegar and sweetness without overwhelming or hiding true natural flavors of smoked meats.
• I have used a beer mustard in one version, and this worked well on chicken breasts. We have even tried it on deep fried chicken wings and it makes for a tastey sauce.
• Sometime one of my thing I did different is vodka instead of water, it really helped bring out the spices. Make sure you have time to let it sit in the fridge overnight. That's where the real magic occurs. It helps thicken the ingredients and allows the spices to blend. It will also lessen the vinegar and mustard tones. Finally, when tasting, there are about 3 to 4 levels of flavors. WOW! It is spicy but not really hot. There is a pepper taste but not over bearing. Tangy but yet sweet. Excellent on everything! Pork, Chicken, Beef, add to a rice dish. It makes everything taste new and exciting. Make sure you double your recipe because this is truly addictive. Nothing store bought begins to compare, for taste.
• One of my kids did not have the liquid smoke, so she completely omitted that ingredient, and she did add some ketchup at the end of the cooking process to cut the mustard flavor a little bit. The family loved it and said it was the best bbq sauce they ever had! I will say it is a bit spicy, but that is A-OK with us!
• My grandson substituted the water with apple juice and added a little more cayenne pepper and garlic powder to spice up the flavor! Great sauce and easy to make!
• Last Note: Of course there are differences between marinades, mops, sops, finishing sauces, etc. Sauces are used throughout the barbecue and grilling process, but you need to be careful with sauces that contain a lot of sugar since they can burn at high temperatures.

Steps:

• Preheat oven to 350°F.
• Mix Cider, Tomato Paste, Brown Sugar, Molasses, Hot Sauce, Cider Vinegar, Thyme, & Chili Paste in a bowl.
• Place 1/4 cup of BBQ sauce mixture aside for later use.
• Place chicken in a large zip-lock bag and pour the rest of BBQ sauce into the bag and shake well to coat the chicken. Marinade for at least 1 hour in the refrigerator.
• Place the chicken in a coated baking pan. Bake for 45 minutes.
• Poke the chicken with a fork, it is done when clear juice comes out of the chicken.
• After skimming the fat from the drippings, pour the drippings into a small sauce pan. Stir in the 1/4 cup of marinade set aside earlier. Cook over low heat for two minute while stirring.
• Pour over chicken.
• Place chicken in broiler and broil for 3-5 minutes to allow sauce to carmelize.
• Serve.