BBQ BURNT ENDS
Provided by Trisha Yearwood
Time 6h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
- Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
- For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
- Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
- Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.
BURNT TONGUE BBQ SAUCE
This bbq sauce has a nice sweet flavor combined with a spicy kick. If you fix your ribs the way I have suggested, I guarantee you will have the most tender, delectable ribs you've ever eaten. These ribs are a huge hit at parties and family gatherings, I have yet to find someone that didn't fall head over heals for them! 1 quart will coat 4-6 lbs. of pork spareribs
Provided by The Crazy Chef
Categories Sauces
Time P1DT3h
Yield 1 quart
Number Of Ingredients 14
Steps:
- Combine all ingredients in a large saucepan.
- Using a wire whisk, mix ingredients until smooth.
- Bring bbq sauce to a boil over high heat, then reduce the heat and simmer the sauce to desired thickness (I simmer mine for about an hour).
- Remove sauce from heat when thickened and pour into a one quart jar.
- This recipe will generously coat 4 lbs of ribs, with sauce left over for dipping.
- For bbq pork spareribs, cut ribs in 3-6 rib sections.
- Coat rib sections generously with bbq sauce and wrap in tinfoil.
- If you have time, I suggest you marinate these ribs in the refrigerator for 24-36 hours.
- Preheat oven to 300 degrees.
- Cook ribs wrapped in foil for 2-3 hours at 300 degrees, ribs are ready when the meat has shrunk and about 1/2 inch of the bone is sticking out.
- Remove ribs from tinfoil and coat generously with bbq sauce.
- Bbq ribs for 2-3 minutes per side, or until sauce starts to char a little (if you like your sauce burnt more just bbq longer).
Nutrition Facts : Calories 1826.8, Fat 2.1, SaturatedFat 0.3, Sodium 8412.5, Carbohydrate 461.2, Fiber 3.4, Sugar 261.9, Protein 9.4
BOURBON BURNT SUGAR SAUCE
Categories Sauce Thanksgiving Low Sodium Fall Winter Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel. Remove the skillet form the heat, into the side of the skillet carefully pour 1/2 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved. Add the bourbon and simmer the sauce for 2 minutes. Remove the skillet form the heat, let the sauce cool slightly, and pour it into a heatproof pitcher. The sauce will thicken as it cools. To return the sauce to a liquid state set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency. Serve the sauce warm over ice cream.
HERB ROASTED CHICKEN WITH BURNT ORANGE-BLACK PEPPER SAUCE &
Make and share this HERB ROASTED CHICKEN with Burnt Orange-Black Pepper Sauce & recipe from Food.com.
Provided by Alan Leonetti
Categories Chicken
Time 2h25m
Yield 3-4 serving(s)
Number Of Ingredients 20
Steps:
- Place herbs under the skin of the breast of the chicken.
- Rub the chicken with olive oil& marinate, covered, in the refrigerator for at least 1 hour.
- Preheat oven to 450 degrees.
- Remove the chicken from the refrigerator& season with salt& pepper to taste.
- Place the chicken onto a rack& roast for 15 minutes.
- Reduce heat to 350 degrees& continue roasting another 35 to 40 minutes.
- Remove from oven& allow to rest.
- Place orange juice in a medium saucepan& cook over high heat until reduced to a thick caramelized syrup.
- Place chicken stock in another medium saucepan& cook until reduced by 3/4.
- Add the stock to the orange juice& cook for 5 minutes.
- Whisk in the butter& pepper.
- Season with salt to taste.
- Place all ingredients for the GREEN ONION POTATO PUREE, except for the mashed potatoes, in a food processor& process until smooth.
- Fold the puree into the mashed potatoes& adjust the salt& pepper to taste.
Nutrition Facts : Calories 1229.1, Fat 62.4, SaturatedFat 15.7, Cholesterol 190.9, Sodium 725.2, Carbohydrate 104.6, Fiber 9.4, Sugar 29.3, Protein 62.6
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