Key West Bbq Sauce Recipes

Steps:

• Stir ketchup, tomato-vegetable juice cocktail, molasses, Meyer lemon juice, Worcestershire sauce, brown sugar, onion, garlic, and black pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate to let the flavors blend, at least 45 minutes.

Steps:

• In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped. , Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

Steps:

• For Brine: Stir first 7 ingredients in bowl until sugar and salt dissolve. Pour brine into plastic bag, add ribs, seal bag and chill overnight, turning occasionally. For First Rub: Mix first 5 ingredients in small bowl to blend. Remove ribs from brine; pat dry. Coat ribs with yellow mustard. Sprinkle brown sugar mixture over and let stand at room temperature, about 1 hour. Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue. Add enough water to pan to reach depth of 1 inch. Preheat barbecue (medium low). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan. (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3 burner gases grill, light burners on left and right leaving center burners off. If using 2 burner gas grill, light burners on side opposite disposable pan. Drain chips, place on half of 12x12 inch sheet foil. Fold foil over chips; crimp edges to seal. Poke several holes in top of packet. Place packet on coals or gas flame. Brush grill rack with oil. Replace grill rack. Place rigs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bones by ¼ inch, turning and rotating ribs every ½ hour about 1 ½ hours. FOR SECOND RUB: Mix first 3 ingredients in small bowl to blend. Place 18x30-inch sheet heavy-duty foil on work surface; top with second sheet, creating double layer. Transfer ribs, meat side up to foil. Sprinkle top of ribs with second rub. Tent ribs with another sheet heavy duty foil; crimp edges to seal. Return ribs to grill. Cover grill; cook 15 minutes. Remove top layer of foil. Close barbecue cook until sugar carmalizes, about 15 minutes. Cut slabs between bones; serve with sauce.

Steps:

• Cut the tofu on the short end into 1/4 inch slices.
• Drain on a dishcloth for 30 minutes.
• On a plate, mix together the flour, cornmeal, poultry seasoning, nutritional yeast, salt, and pepper.
• Brush the drained tofu on both sides with mustard, then roll in the cornmeal mixture.
• Set aside.
• Heat 1 tablespoon oil in a heavy skillet over medium heat.
• Carefully place four slices of tofu in the skillet, without crowding, and cook, stirring, until golden brown.
• Drain on paper towels.
• Keep warm in a slow oven while you cook the remaining tofu in the remaining oil.
• Sauce: In a heavy, medium saucepan, combine all the ingredients (for the sauce).
• Bring to a boil, lower the heat and simmer 20 to 30 minutes.
• To serve, pour the sauce over the tofu.
• Enjoy!

Steps:

• In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.