West Coast Bbq Sauce The Blue Ribbon Winner Of Foodtvcoms Championship Cook Off Recipes

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WEST COAST BURGER

Provided by Brian Boitano

Categories     main-dish

Time 49m

Yield 6 servings

Number Of Ingredients 10



West Coast Burger image

Steps:

  • Caramelized Onions: Heat the canola oil in a large skillet over medium heat. Add the onions and cook until soft and lightly caramelized about 15 minutes. Add the mustard and a pinch of salt and cook for another 2 minutes. Remove the onions from the pan to a small bowl and set aside.
  • Special Sauce: In a medium bowl combine all the ingredients and whisk until smooth.
  • Burgers: Preheat the broiler to low.
  • Form the ground meat mixture into 6 equal patties. Do not over handle or compress the patties, keep them loose. This will help create a tender burger. Over mixing and compacting will result in a tough heavy burger.
  • Heat the canola oil a large heavy-bottomed skillet over medium-high heat.
  • In a small bowl combine the salt, pepper and garlic powder and season the burgers generously with the mixture. Put the patties in the skillet and cook for 4 minutes. Flip and let cook for 1 minute, then top each patty with a piece of cheese. Cook for another 2 minutes until the cheese is melted and the burgers are medium.
  • While the burgers are cooking, lightly brush the buns with melted butter and put them on a sheet pan. Broil until lightly toasted, about 2 minutes.
  • To assemble, split the buns and spread each half with about a tablespoon of the special sauce. Put the burgers on the bottom half of each bun, top with caramelized onions, tomato and lettuce. Cover with the top half of the bun and serve.

2 tablespoons canola oil
2 medium onions, diced
2 tablespoons yellow mustard
Pinch salt
1/3 cup mayonnaise
3 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon paprika

THE BLUE HAWAII

Provided by Food Network

Yield 1 serving

Number Of Ingredients 5



The Blue Hawaii image

Steps:

  • Combine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist.

1-ounce vodka
1/2-ounce blue curaco
1/2-ounce coconut flavored rum
2 ounces pineapple juice
1-ounce fresh lime juice

BARBECUED MANGO MADNESS--THE RUNNER-UP OF FOODTV.COM'S CHAMPIONSHIP COOK-OFF

This recipe is based on taste alone. It has never been measured out. It always comes out right.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 11



Barbecued Mango Madness--the Runner-Up of Foodtv.Com's Championship Cook-Off image

Steps:

  • Heat pan and add olive oil. Add onions, garlic, green peppers and salt and pepper. Cook slightly till tender.
  • Add remaining ingredients. Simmer for a bit till nice and semi-thick in texture. Remove from heat and cool.
  • Mixture can either be pureed or strained before applying to chicken, which is what this recipe was created for. Big winner at Buccaneer tailgating events. Enjoy!

Ketchup
Soy sauce
Balsalmic vinegar
A dash of lemon juice
Brown sugar
2 cloves garlic
1 onion
1 green pepper
Olive oil
Salt and pepper
2 mangos, pureed

BARBECUE CHAMPIONSHIP RIBS

The ribs that are prepared for the big cook-offs around the country are quite different than what you would normally cook at home or eat in a restaurant. Over the years of cooking, the barbecue pros have learned that making your ribs a little bit too tender and a little bit too sweet can get you a good score when they are judged.

Provided by Food Network

Categories     main-dish

Yield Makes 4 to 6 servings

Number Of Ingredients 36



Barbecue Championship Ribs image

Steps:

  • Prepare your cooker to cook indirectly at 235 degrees F using medium pecan wood for smoke flavor.
  • Peel the membrane off the back of the ribs and trim any excess fat. Season the ribs liberally on both sides with the barbecue rub. Place the ribs in the smoker, meat-side up, and cook for 2 hours. Flip the ribs and cook for 45 minutes.
  • Lay out two double-thick sheets of heavy-duty aluminum foil. Lay one slab on each piece of foil, meat-side up. Top each slab with half of the brown sugar. Drizzle each slab with half of the honey, butter, and Tiger Sauce. Close up the rib packages, pressing out as much air as possible. Do not seal the packages tightly; they need to breathe a little.
  • Return to the cooker for 30 minutes. Open the packages and check for doneness by pushing a toothpick into the meat. It should go in and out very easily. If you want the ribs more tender, just wrap them back up and cook a little longer. When they're as you like them, transfer to a sheet pan. Remove the foil and return the ribs to the cooker meat-side down. Brush the bone side liberally with barbecue sauce and cook for 10 minutes. Flip the ribs and brush the meat side liberally with barbecue sauce. Cook for 20 minutes. Transfer to a cutting board and tent loosely with foil. Let rest for 5 minutes. Slice each rib individually and transfer to a platter to serve.
  • This rub is extra-sweet and goes really well with ribs and other cuts of pork. It is a good choice if you like to serve your ribs dry. The sweetness will have the guests thinking you used barbecue sauce. This one isn't recommended for hot grilling because all that sugar makes it burn pretty easily. I like to mix it in the food processor for a finer grind, but if you like it coarse just mix it in a bowl.
  • Combine all the ingredients in the bowl of a food processor with a metal blade. Process for 5 seconds, until the lumps are gone. The rub may be stored in an airtight container in a cool place for up to 6 months.
  • This is a big, thick, red barbecue sauce made with fresh ingredients and a lot of love in your kitchen. Every barbecue cook I have ever known has a mother sauce they've been working on for years and this would be a great place to start on yours. You can skip the liquid smoke if you like, but I think it adds a nice layer to barbecue sauce.
  • In a medium saucepan over medium heat, melt the butter. Add the onion, garlic, and jalapeno and cook for about 8 minutes, stirring occasionally, until soft. Add the celery seed and mix well. Cook for 1 minute. Add the ketchup, vinegar, honey, mustard, apple juice, soy sauce, Worcestershire, hot sauce, tomato paste, liquid smoke (if using), salt, and pepper. Mix well and bring to a simmer. Cook for 20 minutes, mixing often, until thickened. Remove from the heat and serve or cool and store the sauce in an airtight container in the refrigerator for up to 1 week.

2 slabs St. Louis cut pork ribs (about 2 1/2 pounds each)
Ray's Supersweet Rib Rub, recipe follows
1 cup packed brown sugar
1/2 cup honey
1/4 cup butter, melted
1/4 cup Tiger Sauce or other pepper sauce that's not too vinegary
Thick and Rich Barbecue Sauce, recipe follows
1/2 cup Sugar in the Raw
1/2 cup packed light brown sugar
1/2 cup kosher salt
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried grated orange peel
1/4 teaspoon ground thyme
1/4 teaspoon cinnamon
1/4 teaspoon ground chipotle (or cayenne pepper)
1/4 cup butter
1 small yellow onion, finely chopped
3 garlic cloves, crushed
1 jalapeno, seeded and minced (leave the seeds in if you like it hot)
1/2 teaspoon celery seed
2 cups ketchup
1/2 cup cider vinegar
1/2 cup honey
1/3 cup yellow mustard
1/4 cup apple juice
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Louisiana hot sauce
1 tablespoon tomato paste
1 teaspoon liquid smoke (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper

BLUE RIBBON BARBECUE SAUCE

Yup, this sweet and spicy barbecue sauce is the kind of recipe that wins blue ribbons. And it's also guaranteed to win you praises at home.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 40 servings, about 2 Tbsp. each

Number Of Ingredients 10



Blue Ribbon Barbecue Sauce image

Steps:

  • Heat oil in large saucepan on medium-high heat. Add onions; cook 8 to 10 min. or until tender, stirring frequently.
  • Add remaining ingredients; stir. Cover; simmer on medium-low heat 1 hour, stirring occasionally. Cool completely.

Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

1 tsp. oil
1 onion, finely chopped
2 cans (28 oz. each) crushed tomatoes
1/2 cup LEA & PERRINS Worcestershire Sauce
1/2 cup pineapple juice
1/4 cup packed brown sugar
1/4 cup HEINZ Apple Cider Vinegar
1/4 cup molasses
1 tsp. crushed red pepper
2 cloves garlic, minced

BLUE RIBBON SWEET 'N SMOKY BARBECUE SAUCE

Make and share this Blue Ribbon Sweet 'n Smoky Barbecue Sauce recipe from Food.com.

Provided by skigb

Categories     Sauces

Time 20m

Yield 2 1/3 cups

Number Of Ingredients 8



Blue Ribbon Sweet 'n Smoky Barbecue Sauce image

Steps:

  • Heat oil in Medium (3-qt.) Saucepan over medium heat.
  • Add onion.
  • Cook 2 minutes or until tender.
  • Stir in remaining ingredients; return to a boil.
  • Reduce heat to medium-low.
  • Simmer,covered, 10 minutes.
  • Using Barbecue Basting Brush, brush barbecue sauce on food during the last 10 - 15 minutes of grilling to prevent burning.
  • When getting ready to grill, portion out just the amount of sauce you need for brushing on your meat, this way the barbecue basting brush used on uncooked meat will not be in contact with the sauce being passed at the table.
  • Refrigerate unused sauce, covered, up to 2 weeks.

Nutrition Facts : Calories 430.5, Fat 4.5, SaturatedFat 0.6, Sodium 1961, Carbohydrate 104.8, Fiber 0.9, Sugar 97.8, Protein 3.1

2 teaspoons vegetable oil
1/4 cup onion
1 1/2 cups ketchup
3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1/2 cup honey
2 tablespoons barbecue seasoning
1 teaspoon prepared mustard

BLUE RIBBON BARBECUE SAUCE

Use this sweet Blue Ribbon Barbecue Sauce to make a Barbecued Pork Sandwich from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Southern Recipes

Yield Makes about 4 cups

Number Of Ingredients 8



Blue Ribbon Barbecue Sauce image

Steps:

  • Combine all ingredients in a heavy-bottomed nonreactive saucepan and place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until mixture is reduced to 4 cups, about 1 1/2 hours.
  • Strain sauce through a fine-mesh sieve. Use immediately or let cool completely.

3 cups ketchup
1 cup pure maple syrup
3/4 cup light beer, such as a pale ale
1/2 cup honey
1/4 cup cola
2 teaspoons Blue Ribbon Hot Sauce, or other prepared hot sauce
1 teaspoon cayenne pepper
1 serrano chile, seeds removed, if desired, chopped

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