Mustard-based barbecue sauce offer something different

Posted on April 26, 2012 by bilrob

Mustard-based barbecue sauce offer something different

Barbecue time is here again, although for some of us it never went away. Plain old yellow mustard becomes the star ingredient of Georgia-Carolinas barbecue sauce. We always use ‘Hunts’ honey and mustard barbecue sauce, but there is nothing like the home made varieties.

The same mustard smeared on hot dogs for decades pairs up with cider vinegar in this no-tomato sauce. This is definitely not the tomato-molasses with which readers may be more familiar.

Some 15 or 20 years ago, there was a barbecue restaurant on Pass Road in Biloxi that served the mustard-based sauce.

Reader Bonnie Lingel had the mustard sauce on pulled pork and thought it was delicious. She asked for readers’ help in finding recipes for this barbecue sauce.
“On a daylily garden tour, it was served in squirt bottles to use on pulled pork,” said Lingel. “There was no tomato in it, and it was delicious.”

Some chefs, professional and home, believe that the mustard-based sauce brings out the best in any meat that is barbecued. Typically, it is served with pork.
Readers have weighed in with different variations of the sauce. Most use yellow mustard and cider vinegar, but a few use Dijon mustard for an extra kick and honey or molasses for a bit of sweetness. A majority of the Georgia-Carolinas sauces are not sweet; however, small amounts of sugar are added to some. Some go easy on the spices; others do not. One Carolina sauce that readers Jack V. Moore and Dora Harrison sent in even adds light brown sugar and Liquid Smoke. Lingel, these sauces are for you. Let me know which one you prefer.

“This is a classic Carolina-style barbecue sauce,” Moore said. “Typically, served on smoked pork (at the table), this thin, vinegar-based sauce has tons of flavor.”

CAROLINA-STYLE BARBECUE SAUCE

1-1/2 cups cider vinegar
1/2 cup ketchup
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon red pepper flakes
Mix all ingredients thoroughly. Place in an airtight container and refrigerate for several days, allowing the flavors to blend. Shake before using. Makes about 2 1/2 cups.
– Submitted by Jack V. Moore

According to Moore and Harrison, Big Daddy of Big Daddy’s Carolina-style barbecue sauce says the combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.

BIG DADDY’S CAROLINA STYLE BARBECUE SAUCE

1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon Liquid Smoke (hickory flavoring)

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Makes 2-1/4 cups.
– Submitted by Jack V. Moore and Dora Harrison

“If you haven’t tried a mustard-based barbecue sauce,” Harrison said, “then you are really missing out on something. This sauce works well with almost anything, but is particularly excellent for pork.”

MUSTARD BARBECUE SAUCE

1 cup prepared yellow mustard
1/2 cup balsamic vinegar
1/3 cup brown sugar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne

Mix all ingredients together and simmer over a low heat for 30 minutes. If you are making this sauce for a whole hog. multiple the ingredients by about 8.
– Submitted by Dora Harrison

Glen Hawkins found some 10 recipes for mustard barbecue sauce at two Internet sites: simplyrecipes.com/recipes/south_carolina_mustard_bbq_sauce/ and bbq.about.com/od/barbecuesaucerecipes/tp/Top-Mustard-Barbecue-Sauce-Recipes.htm. Hawkins found this South Carolina sauce at simplyrecipes.com. “Maybe they can find the one they’re looking for,” Hawkins said.

This recipe brushes on the sauce about the last 45 minutes of cooking to prevent the meat from burning. It is the sugar in this sauce that causes this. It is recommended that cooks let each coat of sauce cook into the meat before adding another.

SOUTH CAROLINA MUSTARDBARBECUE SAUCE

4 tablespoons butter
1/2 onion grated
1/2 cup yellow mustard (the kind you get at the ballpark)
1/2 cup brown sugar
1/2 cup cider vinegar
1 tablespoon dry mustard (like Coleman’s)
1 teaspoon cayenne
1 bay leaf
Salt to taste

Heat the butter over medium heat until it is frothy, then add onion and sauté for 3-4 minutes. Do not let the onions brown. Add everything else, stir well and simmer slowly for 30 minutes or more. Yield: about 2 cups.
– Submitted by Glen Hawkins

HONEY MUSTARD BARBECUE SAUCE

1/3 cup Dijon mustard
1/3 cup dark honey
1/4 cup vegetable oil
2 tablespoons whole-grain or stone-ground mustard
2 tablespoons minced green onion, optional
Fresh cracked black pepper

Combine mustards in a bowl and mix well. Add other ingredients and continue mixing until smooth. Store in an airtight container in refrigerator.
– Submitted by Glen Hawkins from about.com

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The Truth about Barbecue Sauce

Posted on October 31, 2011 by bilrob

The Truth about Barbecue Sauce

Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.

Because the nation’s first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. It’s a very simple sauce that penetrates the meat nicely for a deep flavour. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavour.

Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavour-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavour combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.

Continuing our trek westward, we come to the acknowledged centre of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. That’s because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.

Finally, there are the Texas barbecue sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecue or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!

author:Owen Miller

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Bill & Sheila’s Barbecue

Mastering basic barbecue sauce recipes

Posted on August 23, 2011 by bilrob

Mastering basic barbecue sauce recipes

Mastering basic barbecue sauce recipes – or using bought ones – can see you graduate from kitchen zero to hero, writes Fiona Donnelly.

Imagine barbecued food without barbecue sauce. Eggs benedict would become poached eggs and ham on a muffin. Steak diane, a piece of beef on a plate. Cauliflower au gratin, well, cauliflower.

There’d be no bechamel for the lasagne, no tartare for fish and chips, nothing minty for the roast lamb and no sweetness of apple for the pork, either. Things would be very boring indeed.

Add to that scenario a fridge or pantry without a single store-bought sauce, no tomato for the chips or the sausages or the pie. Zero soy for the fried rice and sushi.

Sauces are a great addition to your cooking arsenal. Whether you’re reaching for a ready-made product or using a from-scratch recipe, picking the right accompaniment is a great way to climb out of a meal-making rut.

According to classical French cuisine, if you haven’t mastered the “mother sauces”, you’re not really a cook at all. So next time you’re stuck for inspiration, try shaking it up a little and let the goodness pour out.

BARBECUE SAUCE

Barbecue sauce is great with grilled meats, but why not try a dash:

To add extra depth to a retro dish of savoury mince on toast for brekky “A little barbecue sauce and some Worcestershire sauce really rounds out the flavours of savoury mince,” says Jason Peppler, chef-owner of Fortitude Valley’s Confit Bistro in Brisbane.
As marinade for ribs “Use a mix of barbecue sauce, honey, ginger and allspice – it will help add a rich smokiness to the meat,” Jason says.
As a last-minute barbecue sauce / glaze “Let down the barbecue sauce with fresh ginger and Shaoxing wine and use it to glaze meats at the end of the cooking,” Jason says.

SOY SAUCE

Soy sauce with wasabi takes sushi to another level, but why not use it to:

Add some to bolognese sauce “I always use a bit of soy sauce in bolognese,” says Liz Egan, executive chef at Melbourne’s chic Italian eatery Becco. “It’s my great secret ingredient.”
Make an Asian-style coleslaw “I sometimes sneak it into a coleslaw,” Liz says. “I use wombok and carrot with Japanese mayonnaise and the soy adds savouriness as a background flavour.”
As a gingery dipping sauce for your next steamboat Mix a quarter cup of soy sauce with two tablespoons of white vinegar, two tablespoons of grated fresh ginger and one and a half teaspoons of sesame oil. Whisk together. Make about two hours in advance to allow the flavours to mingle.

FISH SAUCE

An essential ingredient in Thai and Vietnamese cooking, you can use fish sauce for Thai fish cakes and creating dipping sauces, but why not also try using it…

To improve homemade soups and stocks “We use fish sauce to season stocks because it gives a roundness salt can’t,” says Dan Hong of Sydney’s funky Ms Gs. “It also adds a umami flavour.”
As a flavour boost in a risotto “At home, I use it as a seasoning for spaghetti bolognese and risottos,” Dan Hong says. “It gives an extra roundness to the mouth-feel – it’s a great alternative to salt.”

TOMATO SAUCE

You bought tomato sauce to enjoy on your pies and sausages, but use it:

As part of a classic seafood dressing Splash some into mayonnaise, mix in Worcestershire sauce and you’ve got a classic Marie Rose for seafood.
In a sauce for oysters kilpatrick The traditional sauce for these oysters with crisp bacon mixes tomato with Worcestershire sauces, but Jason says adding a little added smidge of barbecue sauce also works well.

SWEET CHILLI SAUCE

You may have bought sweet chilli sauce to liven up wedges with sour cream and some fresh coriander leaves, but it’s also good…

As a way of introducing the kids to spiciness Chef Liz Egan says: “I use sweet chilli to indoctrinate the children and get them used to chilli. I am a huge chilli fiend and have a shelf in the fridge that’s full of different types of chilli.”
To jazz up a pork stir-fry Try mixing 100ml sweet chilli with the juice of a lime and two teaspoons of fish sauce and stir the sauce in at the end.

HOISIN SAUCE

You love it with spring rolls, but hoisin sauce is a hard worker. Also try…

With barbecued duck Roll up the shredded duck meat in pancakes and add spring onions and hoisin instead of plum sauce.
In a stir fry “I sometimes mix hoisin with soy, sesame oil, some Shaoxing wine and a little cornflour to thicken it and then add this to a stir fry,” Liz says.

Simple homemade sauce recipes

CHEESE SAUCE

Melt 50g butter in pan and add 2 tablespoons plain flour. Cook for about a minute, stirring. Remove from heat. Add 2 cups of milk, a quarter cup at a time, whisking. Return pan to medium heat, cook until sauce boils and thickens. Stir in a cup of grated cheese until smooth.

Use in macaroni cheese, lasagne and vegetable gratins.

HOLLANDAISE SAUCE

Whisk three egg yolks in a heatproof bowl over a pan of simmering water (don’t let bowl touch water). Whisk until light and add 6 tablespoons of softened butter, one at a time. Whisk until thick. Season. Stir in a tablespoon of lemon juice and serve straight away.

Serve with salmon or a traditional eggs benedict.

BEARNAISE SAUCE

Combine 160ml of white wine, 60ml of wine vinegar, two finely chopped French shallots, a teaspoon of dried tarragon and one teaspoon of black peppercorns in pan and simmer until liquid reduces to two tablespoons. Strain into a heatproof bowl and discard shallot mixture. Place bowl over a pan of simmering water. Add three egg yolks, whisking until eggs are fluffy. Add 250g butter gradually, whisking until the sauce is thick and velvety. Remove from heat and stir in 1 tablespoon of chopped tarragon. Season.

Serve with grilled steak or steamed asparagus.

APPLE SAUCE

Peel, core and chop two medium-sized granny smith apples. Place in a pan with 1 tablespoon of caster sugar, a quarter teaspoon of mixed spice, a tablespoon of lemon juice and a quarter cup of cold water. Bring to boil. Reduce heat. Simmer, covered, until apple is tender. Transfer mix to food processor. Process until smooth. Season.

Serve with roast pork or glazed ham.

MINT SAUCE recipe

Combine half a cup apple cider vinegar, a quarter cup caster sugar and a half cup cold water in a small pan on medium heat. Cook, stirring, until sugar dissolves. Bring to boil. Reduce heat. Simmer until slightly thickened. Remove from heat. Add two-thirds cup of finely chopped mint. Stir to combine. Cool.

Serve with roasted or grilled lamb or steamed baby potatoes

PEPPERCORN SAUCE

Melt 30g butter in frypan on medium heat. Add one finely chopped onion and cook until softened. Add crushed garlic clove and a 55g can drained green peppercorns. Cook, stirring, for a minute. Stir in a half cup beef stock and 300ml pure cream. Bring to boil, then simmer for 10 minutes.

Serve with schnitzel, steak or chicken.

Information in this article is correct as of 23 August, 2011

Source

Taste.com.au – August 2011

Author

Fiona Donnelly

Bill & Sheila’s Barbecue sauce recipes

Ginger Braised Country-Style Ribs

Posted on August 13, 2011 by bilrob

Ginger Braised Country-Style Ribs

75 mL soy sauce 5 tbsp
75 mL minced ginger 5 tbsp
15 mL minced garlic 1 tbsp
10 mL dark sesame oil 2 tsp
1 country-style ribs, about 2 lb 1 slab
15 mL vegetable oil 1 tbsp
250 mL chicken broth 1 cup
50 mL medium-dry sherry 1/4 cup
15 mL brown sugar 1 tbsp
15 mL corn starch 1 tbsp

For marinade, combine 2 tablespoons soy sauce, 2 tablespoons ginger, 1 tablespoon garlic, and 1 teaspoon sesame oil. Rub marinade into pork and place in a shallow covered container or in a sealable plastic bag. Marinate, refrigerated, for four hours to overnight. Heat oil in casserole or saucepan just large enough to fit pork. Over medium-high heat sauté remaining ginger for a few seconds then add remaining soy sauce and sesame oil, broth, sherry, and sugar. Bring to a boil, reduce to a simmer, and add pork. Cover loosely. Simmer pork for about one hour or until internal temperature reaches 160ºF (70ºC) on meat thermometer, turning once. Remove pork and keep warm. Skim any fat from surface and simmer for another minute. Thicken lightly by whisking in cornstarch combined with one tablespoon cold water. Pour sauce over sliced country-style ribs. Visit www.porkpeople.com for more recipe ideas.

BACARDI BBQ Sauce for Chicken and Ribs

Posted on July 18, 2011 by bilrob

BACARDI BBQ Sauce for Chicken and Ribs

1/2 cup 125 mL butter or margarine
3/4 cup 175 mL BACARDI White, Gold or “1873″ rum
3/4 cup 175 mL ketchup
1/2 cup 125 mL orange juice
1/3 cup 75 mL honey
1/4 cup 60 mL fresh lemon juice
1 tbsp 15 mL chopped garlic
1/2 tsp 2 mL salt
1/4 tsp 1 mL pepper
1/8 tsp 0.5 mL cayenne

In saucepan, over medium-high heat, melt butter. Stir in BACARDI rum, ketchup, orange juice, honey, lemon juice, garlic and seasonings. Cook, stirring occasionally, about 40 minutes or until thickened. Yield: about 1 cup (250 mL).

Chicken:

Cut a 3 lb (1.4 kg) chicken into serving size pieces. Brush sauce on chicken during last 10 minutes of grilling, turning and brushing frequently.

Ribs:

Grill 3 lb (1.4 kg) ribs and brush on sauce during last 10 minutes of grilling, turning and brushing frequently.

Bill & Sheila’s Barbecue

Country Living Magazine Names Pork Barrel BBQ Sweet BBQ Sauce to List of “Best Barbecue Sauce in the Country”

Posted on July 15, 2011 by bilrob

“Best Barbecue Sauce in the Country”

Taste Test Results Reveal Top Barbecue Sauces in the Nation

Washington, DC (PRWEB) July 14, 2011

After months of tasting and testing samples of barbecue sauces from across the nation, Country Living magazine has named Pork Barrel BBQ’s Sweet BBQ Sauce as one of the “Best Barbecue Sauces in the Country.”

In its search from coast to coast to find the best barbecue sauces that everyone can enjoy, including its 11 million readers, the Country Living critics sampled a variety of barbecue sauces – everything from bottled sauces found in smokehouses and restaurants to those on grocery store shelves.

In the end, Pork Barrel BBQ’s Sweet BBQ Sauce was one of the chosen few Country Living is recommending to its readers and featured in their “Best Barbecue Sauces in the Country.”

In naming Pork Barrel BBQ’s Sweet BBQ Sauce the Best Barbecue Sauce in the Country, the magazine praised the use of nearly 40 ingredients to make the sauce including chipotle, ginger and cayenne.

Barbecuing with family and friends is a mainstay of American pastimes, from weekend grilling, to family reunions, to tailgating. According to Country Living, “Food delivers more than mere sustenance; it strengthens our bond with family and friends.” The co-founders of Pork Barrel Barbecue said they could not agree more.

“It is a tremendous honor to have Country Living name our BBQ sauce one of the best BBQ sauces in the country,” said Heath Hall, President and co-founder of Pork Barrel BBQ. “We take pride in making our Pork Barrel BBQ Sweet BBQ Sauce from all natural ingredients with no preservatives and hope Country Living readers enjoy its award winning flavor.”

“As the fastest growing BBQ sauce company in the nation, being chosen by Country Living as one of the best BBQ sauces in America is a huge deal for our company,” said Brett Thompson, CEO and co-founder of Pork Barrel BBQ. “This is the same sauce we use to win BBQ competitions and we are especially excited that folks across the nation can pick up a bottle of our Pork Barrel BBQ Sweet BBQ Sauce at their local grocery store, including Whole Foods, Safeway, Schnucks, Kings, Harris Teeter, Gelson’s Markets, Cost Plus World Market, and many others.”

Pork Barrel BBQ, the nation’s fastest growing BBQ sauce company, has expanded from creating BBQ sauces and spice rubs in the home kitchens of co-founders Heath Hall and Brett Thompson to selling their national award-winning BBQ products at over 1,300 stores across America including Whole Foods, Safeway and Costco. In addition to their inaugural cookbook, the free Pork Barrel BBQ Guide to Tailgating, which is receiving praise from food and sports fans across America, their Original BBQ Sauce was recently named Best Sauce in America and one of “The 125 Best Foods for Men” by Men’s Health Magazine.

For more information, visit the Pork Barrel BBQ website http://www.porkbarrelbbq.com and read about their latest updates and adventures on Facebook, Twitter and the company’s blog.

About Pork Barrel BBQ

Pork Barrel BBQ was founded in December 2008 during the peak of the economic crisis to prove that a company not owned or operated by the federal government could succeed, and that if you had a good idea, it was still possible to grab a piece of the American Dream. Pork Barrel BBQ founders, Heath Hall and Brett Thompson, ran the company out of the basement of their houses, selling their award winning BBQ products one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub were carried in over 1,000 stores in 40 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won multiple awards, including the 2011 Perdue National Chicken Championship, the 2011 Safeway National Capital Barbecue Battle, the “Chinet People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis in May and Kansas City Barbecue Society BBQ competition accolades as well as having their Pork Barrel BBQ Original BBQ Sauce named Best Sauce in America and one of “The 125 Best Foods for Men” by Men’s Health Magazine in November 2010. For more information, visit http://www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebook and Twitter.

# # #

Jennifer Brand
Pork Barrel BBQ
(202) 731-2114
Email Information

Bill & Sheila’s Barbecue

Homemade barbecue sauce: 'It's all about authenticity right now'

Posted on July 6, 2011 by bilrob

Homemade barbecue sauce: ‘It’s all about authenticity right now’

Tangy or mellow, spicy or mild, barbecue sauce is the icing on the steak – or ribs, or whatever else it is you happen to throw on the grill.

And just as in real estate, location is a big deal, with new attention being paid to the various regional recipes for grilling success.

“It’s all about authenticity right now. Everybody wants to stay true to the different regions,” says Chris Lilly, vice president of the renowned Big Bob Gibson Bar-B-Q restaurants in Alabama and head of their competition team.

And the differences aren’t always subtle. This is, after all, barbecue. In Northern Alabama, for example, there’s a white barbecue sauce based on mayonnaise with black pepper and a little lemon juice. While Kansas City is home of a tangy, tomato and molasses-influenced sauces, the inspiration for the brand KC Masterpiece.

barbecue

Overall, barbecue sauce sales in the U.S. reached $660 million in 2010, gaining 21 percent from 2005, according to a recent report from market research company Mintel.

And that growth likely will continue. With beef and pork prices on the increase, food trend observer Phil Lempert, the “Supermarket Guru,” expects sales of barbecue sauce to increase as people look for ways to improve the taste of cheaper cuts of meat.

But slow down before you slather it on. Lempert notes that most people don’t use barbecue sauces properly. They should be brushed onto the meat during the final minutes of cooking – not at the start – otherwise they’ll probably burn.

And if you’re aiming to make meat more tender, look for sauces that are high in acid, not sugar.

“I always make my own using grapefruit, orange or tomato juices and add a few spices,” says Lempert.

For those who do know their way around the grill, competitive barbecuing continues to grow, with more competitions popping up and TV shows devoted to griller warfare.

“It’s a fantastic hobby,” says Lilly, who is also the official pitmaster for Kingsford charcoal.

“Any given weekend in the U.S. you’ll have 10 to 12 different competitions where you can go to cook.”

And it’s not all lazy afternoons in the park. Competitors cook through rain and wind. Lilly once had to evacuate a park where a competition was being held due to a tornado threat. His competition meat was already on the grill, slow-cooking away so he left, came back the next morning – and won.

Sauce and marinades are one part of a successful barbecue. The other is controlling your fire.

“The biggest mistake is setting up the charcoal fire all for direct grilling,” says Lilly. The trick is to push the charcoal to one side so that you can have direct and indirect heat, controlling how quickly the food will cook.”

You also need to take advantage of the grill lid and keep it closed.

“Shut your grill, be patient, enjoy your friends and family around the charcoal grill and let the grill do what it’s supposed to do and that’s cook fantastic food,” says Lilly.

MAPLE APPLE BOURBON BARBECUE SAUCE

1 tablespoon vegetable oil
1 medium yellow onion, diced
1 clove garlic, minced
2 apples, peeled, cored and diced
1 tablespoon grated fresh ginger
1/2 cup maple syrup
1/2 cup cider vinegar
1/2 cup bourbon
1 cup chili sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cinnamon
1/4 teaspoon cayenne

In a medium saucepan over medium-high, heat oil. Add onion, garlic and apples.

barbecue Cook until onions are a golden brown and apples are quite soft, about 10 minutes.

Add all remaining ingredients, then return to a simmer. Reduce temperature to medium, cover and continue to cook, stirring often, 30 minutes. Adjust salt and pepper as needed. Transfer to a blender, in batches if necessary, then puree until smooth. Cool, then refrigerate in sealed glass jars up to 2 weeks. Use to baste on grilled meats toward the end of cooking. Makes about 3 cups.

Recipe from Alison Ladman.

ASIAN-STYLE VINEGAR SAUCE

1 teaspoon canola OR vegetable oil
2 tablespoons grated fresh ginger
1 clove garlic, minced
1 teaspoon five-spice powder
1/2 cup packed brown sugar
1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons toasted sesame oil

In a small saucepan over medium-low, heat canola oil. Add ginger and garlic, then saute 5 minutes. Add five-spice powder, brown sugar, soy sauce and vinegar, then simmer 5 minutes or until mixture is well combined and sugar is dissolved. Stir in sesame oil. Cool, then refrigerate in sealed glass jars up to 2 weeks. Makes about 1 1/2 cups.

NOTE: This sauce is a great choice for tossing with shredded meats or for mopping over grilled meats as they cook. It also is good for dressing an Asian slaw.

Recipe from Alison Ladman.

MANGO MUSTARD BARBECUE SAUCE

1 cup yellow mustard
1 cup cider vinegar
1/2 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (10-ounce) package frozen mango chunks, thawed

In a medium saucepan over medium, combine all ingredients. Cook 30 minutes, stirring frequently. Working in batches if needed, transfer mixture to a blender and puree until smooth. Cool, then refrigerate in sealed glass jars up to 2 weeks. Use this fruity and spicy sauce on chicken or pork. Makes 2 1/2 cups.

Recipe from Alison Ladman.

ESPRESSO GRILLING SAUCE

1 cup brewed dark-roast coffee
1 cup ketchup
1/4 cup dark brown mustard
1/3 cup honey
2 tablespoons citrus juice (orange, lemon OR lime)
2 tablespoons hot pepper sauce
2 teaspoons ground black pepper
2 teaspoons coarse salt

Mix all ingredients together in a medium saucepan. Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes. Store in a tightly closed container up to 1 month. Use sauce to baste or accompany beef, lamb, duck and wild game. Makes about 2 1/3 cups.

From Andrew Schloss and David Joachim, “Fire It Up.”

GAUCHO STEAK WITH FOUR-HERB CHIMICHURRI

STEAK:
1 teaspoon minced garlic
1 teaspoon chopped cilantro
2 tablespoons olive oil
3 tablespoons white or silver tequila
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 1/2 pounds skirt steak

CHIMICHURRI:
2 tablespoons EACH chopped cilantro and flat-leaf parsley
1 tablespoon EACH chopped fresh basil and oregano
3 tablespoons EACH rough-chopped white onion and red bell pepper
4 large garlic cloves, smashed
1 teaspoon kosher salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground cumin
2 tablespoons red wine vinegar
1 tablespoon crushed dried pasilla chile
2 tablespoons extra virgin olive oil

For Steak, combine all steak ingredients in a large bowl. Cover and marinate in refrigerator 1 to 3 hours.

For Chimichurri, pulse all chimichurri ingredients lightly in a food processor until a coarse sauce forms. Cover and set aside in refrigerator 2 hours.

Preheat a grill to high or heat a large skillet over high heat. Drain marinade and discard; cook steak to medium-rare, 4 to 6 minutes per side. Let sit 5 to 10 minutes, then cut against the grain in 1/4-inch slices and top with chimichurri sauce. Makes 4 to 6 servings.

From Guy Fieri, “Guy Fieri Food: Cookin’ It, Livin’ It, Loving’ It.”

BACON-WRAPPED SHRIMP WITH CHIPOTLE BARBECUE SAUCE

10 bacon slices, cut in half crosswise
1 pound large shrimp (20 count), peeled and deveined, with tail on
1 cup Kansas City-style barbecue sauce
1/2 cup canola oil
1/4 cup lemon juice
1 tablespoons Dijon mustard
1/4 cup chipotle paste
1/2 teaspoon red chili flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

Soak bamboo skewers in water 30 minutes. Preheat grill to medium. In a large skillet, cook bacon halfway to crispy, but still pliable. Set aside on paper towels to cool. Wrap a piece of bacon around each shrimp and skewer through point where the bacon ends meet, to keep it intact. Spear 4 shrimp per skewer.

Puree remaining ingredients in a blender to make sauce. Divide sauce in half; use one batch for basting and the other for dipping.

Grill shrimp until they begin to turn pink, 5 minutes. Baste with sauce until shrimp are cooked through, about 6 to 8 minutes total. Serve with reserved sauce for dipping sauce. Makes 4 to 6 servings.

From Guy Fieri, “Guy Fieri Food: Cookin’ It, Livin’ It, Loving’ It.”

Bill & Sheila’s Barbecue

The Spanish chef Barbecue Sauce

Posted on June 5, 2011 by bilrob

The Spanish chef Barbecue Sauce

We love our barbecues here in Spain. There is so much influence from all the Spanish speaking South American countries, that there is always something different to learn about grilling and barbecuing. We have Argentinian and Uruguayan friends who love their style of grilling, and from who I have learnt so much.

Barbecue sauce makes the difference

When someone mentions barbecue, images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavour to the food.

Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect Barbecue sauce.

Barbecue sauce can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.

Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.

The basics of Barbecue sauce…

Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavour to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavour of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavourful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.

Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavourful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.

Barbecue sauce today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.

However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavour” label that many bottled tomato sauces advertise on the bottle. Smoke flavour is what is barbecuing all about. The flavour has to come from the wood not the bottle.

Bill & Sheila’s Barbecue sauce

Tips to Making the Best Barbecue Pork Ribs.

Posted on June 1, 2011 by bilrob

Tips to Making the Best Barbecue Pork Ribs.

1. Purchase ribs that are evenly covered in meat. In other words, don’t buy a slab that is fatty on one end and fleshy on the other. Avoid slabs that have exposed bones!

2. Allow for one pound of ribs per guest. This is a generous helping but for more impressive appetites, make it two!

3. When preparing the meat for the barbecue, make sure you remove the membrane on the underside of the ribs with a sharp knife. If you don’t it blocks the flavor intake.

Barbecue marinades and rubs

4. Always marinate your ribs in the refrigerator, not at room temperature before barbecue.

5. Don’t even think about boiling those ribs! Above all else, boiling the meat causes it to lose all its flavor. If you just have to pre-cook your ribs before slapping them on the cooking grate, try steaming your slabs instead as this will help lock the flavor in.

6. Before placing your ribs on the barbecue grill or smoking, make sure you coat the metal with a generous helping of oil.

7. Barbecue demands constant attention! As soon as it goes on your grate, stay close by and keep an eye on it. Watch the cooking temperature and avoid going above 250 degrees Fahrenheit — the best ribs are cooked slowly over indirect heat for about five hours.

8. Put down that fork! Always use tongs to handle your meat once it’s on the grate. Why pierce the meat and let the flavor ooze out if you don’t have to?

9. If you’re going to baste during cooking stay away from anything with sugar in it. Your best bet is to use vinegar and/or water-based products only.

10. Only lay on the barbecue sauce in the last 20-30 minutes of cooking. Any sooner than that and the heat will cause the sauce to caramelize and burn your meat.

11. Let the ribs cool for 10-15 minutes before you serve them up. This is just a courtesy — you don’t want to singe your guests’ mouths with smoking hot sauce! You could lose some barbecue friends.

Bill & Sheila’s Barbecue