Townline Bbq Sauce Recipes

Steps:

• Lay the ribs on baking sheets and generously season with TownLine BBQ Rub on the top and bottom of the meat, shaking off any excess rub.
• Preheat an indirect smoker or charcoal grill with hard wood lump charcoal to a temperature of 225 degrees. Once the grill is to temperature, add chunks of hickory or oak for smoke. Allow the wood to burn down to maintain your 225 degree temperature.
• Place the ribs in the prepared smoker and close the cover. (For a home grill, add a little wood to the coals and offset the fire to one side of the grill and cover.) Do not touch for 1 hour.
• Meanwhile, to make the Texas Mop Sauce, combine the TownLine BBQ Texas Mop Base with the TownLine BBQ Sauce. After one hour open the smoker and baste the ribs (meat side up) with a generous brush of Texas Mop Sauce and sprinkle evenly with TownLine BBQ Rub. Close the smoker and set a timer for 30 minutes and repeat the step. Continue to do this for 3 hours. Remove the ribs from the smoker and serve.
• To reheat, baste the ribs with Texas Mop Sauce and put on a grill and cook over medium heat for approximately 15 minutes.
• Mix all the ingredients together in a bowl. Use immediately, or store the rub in a tightly sealed container for up to 3 months.
• Combine the ingredients in a bowl. Yield: 5 cups.
• In a heavy bottom 5 quart sauce pot, melt the butter over medium heat. Add the garlic and cook for 5 minutes. Add the onion and cook for an additional 5 minutes. Add the remaining ingredients, bring to a boil, lower to a simmer and cook for 30 minutes on low heat, stirring frequently not to burn. Remove from the heat and cool.

Steps:

• Prepare a charcoal fire or preheat a gas grill.
• Season the skirt steak with salt and pepper and lightly brush both sides with sauce. Cook the steak on the grill for about 3 minutes on each side. Slice the steak diagonally and serve.
• Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for an additional 5 minutes. Stir in the lemon zest, lemon juice, ketchup, tomato juice, brown sugar, molasses, Worcestershire sauce, chili powder, vinegar, chipotle puree, salt and 3 cups water and bring to a boil. Lower the heat and simmer for 30 minutes, stirring frequently.

Steps:

• Melt the butter in a large heavy-bottomed pot over medium heat.
• Add the onion and cook for 5 minutes.
• Add the garlic and cook for 5 more minutes.
• Stir in the lemon zest, lemon juice, ketchup, tomato juice, brown sugar, molasses, Worcestershire sauce, chili powder, vinegar, chipotle puree, salt and 1-1 1/2 cups water and bring to a boil(start with one cup, it will be thicker, then add more water if you want it thinner) .
• Lower the heat and simmer for 30 minutes, stirring frequently, or to consistency you like(by simmering a little longer).
• Makes 2 quarts.
• Note:.
• To cut this recipe in half use the following amounts:.
• 2 Tbsp butter
• 3 Tbsp minced onion
• 1-2 Tbsp minced garlic
• 1/2 lemon, zested
• 1 1/4 Tbsp freshly squeezed lemon juice
• 1 cup ketchup
• 1/4 cup tomato juice
• 3 Tbsp light brown sugar
• 1 1/2 Tbsp molasses
• 1/8 cup Worcestershire sauce(2 Tbls.)
• 1/8 cup chili powder(2 Tbls.)
• 1 Tbsp white wine vinegar
• 1 tsp chipotle puree(just puree a chipotle chili from the can)
• Pinch kosher salt.
• And use 3/4 cup water.

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.