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Sauces & Marinates
The Basics
A "conventional" American barbecue sauce good on chicken, spareribs and hamburgers. Because the sauce contains sugar, it burns easily and should be brushed on during the last 10 to 15 minutes of cooking.
Heat the oil in a saucepan over moderate heat and add the onion and garlic. Cook gently, stirring, for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder and cayenne, to taste (the more cayenne you use, the hotter it will be). Reduce the heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes. Makes about 2 1/2 cups.
Also known as Butt Rub, this should be generously rubbed all over your pork butt or shoulder a minimum of a few hours or, preferably, the day before your pig meat is smoked.
Makes about one cup, enough for a good pork butt.
Generously drizzle this over your pork or beef cuts every few hours as they are slow smoking.
Combine all ingredients in a saucepan, bring to a boil then simmer low for 5 to 10 minutes until flavors are nicely blended. Use to baste any meat or poultry.
The sauce recipe used by Jacques Cyr "Mr. Jack" Villien for his famous sheep roasts. This is an old fasioned, tart and pinkish colored sauce. It is not as tomato heavy as is the current style for BBQ sauce.
sauté an onion, 3 sticks of celery and a few cloves of garlic (all finely chopped), in a moderate amount of oil. When they are done, add a bottle of Kraft barbecue sauce, or ketchup. Add about 1 tablespoon of brown sugar, 1 tablespoon yellow mustard, juice of 1 large or 2 small lemons, cider vinegar, red & black pepper to taste (adding more sugar if it is too sour). Simmer slowly about 1/2 hour. Baste meat often with this sauce.
The Serious
Mix all over low-med heat and simmer until all are well mixed. This sauce is sweet and hot so you don't need too much! If you plan on using this sauce please assign a designated driver!!
This is niece Tres Ugly's adaptation of Mark Millers' recipe. Ancho Chile/Sundried Cherry BBQ Sauce
Roast garlic in a cast iron skillet for 45 minutes (or in oven for about the same time). Let cool, peel & mash into a paste. In saucepan bring vinegars and spices to a boil. Reduce by half over medium heat, strain & set aside. In a large skillet heat oil, saute onion and garlic until lightly browned. Add brown sugar and molasses. Stir. Slowly add vinegar mixture. Reduce slightly, then stir in cherries, chile puree, tomato sauce and W. sauce. Simmer slowly for 1 hour. Season with salt. Strain through sieve. Notes: see attached recipe for chile puree """"" Ancho chile puree
Transfer chiles to blender, add 1 cup of the liquid. Puree into a fine paste, adding more liquid if necessary. Makes about 3 cups.
Now I'm tellin' ya' strate out, that's a darn fine recipe, prettee sofistacated too, but Bud, can I call ya' Bud, I fix mine this away and u should give it a whirl.
now you've got a ketchup like puree that is easy on the eyes, nose, and throat wanna do something e-z, mix it half and half with some honey and put on a piece of grilled salmon, yessiree and Bud, can I call ya' Bud, wood ya' do me a personal favor, wood ya' tell Ugly Lester that Fatboy stopped bye and said how-dee?
Great on steaks and chops.
Saute shallots and garlic in a small amount of oil or butter. Add to Worcestershire sauce and simmer until reduced by half. Add black pepper and whiskey. Iginite to burn off alcohol. Remove from heat and whisk in cold butter until mixed.
Chimichurri is the classic Argentine dipping / basting sauce. It's recipes and uses are as varied as the people who prepare it. In general this sauce is preferred as a dipping sauce for short ribs, though many will use it to baste a variety of cuts on the grill. Brother Rino Passaniti, being the true Argentine/Italian/American he is, takes his barbeque and chimichurri seriously. Brother Rino insists that his meat be roasted in as near to its true form as possible, using only salt & pepper for flavoring, not having large quantities of spice and sauce to mask true flavor of the beast. His chimichurri recipe below is meant as a starting point for those daring enough to break the chains of sauce soaked barbeque.
Brother Rino insists that the parsley should be rough chopped (too fine and the sauce becomes pesto!) and that the garlic also be chopped rather than crushed to keep it from overpowering the remaining ingredients. Allow the mixture to sit for at least a half hour before pressing it into service.
In the South-East Coca-Cola has been a popular (somewhat) way to sweeten & tenderize meat. It may sound strange, and it is, but the results taste better than they sound. In Baja California Coca-Cola is also used often in the making of carnitas owing to the fact that sugar can be hard to find in some remote villages. The ubiquitous Coca-Cola however can be found in places you wouldn't imagine!
Combine all ingredients in a suacepan. Bring to a boil. Cool. Marinate pork or beef roast overnight. Reserve marinate for basting.
Recipe By : Bud Ugly This is great as a veg dip or slathered on sausage sandwiches. Use it in place of mayonnaise on anything you would to add a kick to.
Crack whole egg into bowl, add salt and lemon juice or vinegar and mix. Meanwhile mince chipotles, add to egg mixture. Using a blender, slowly stream in olive oil into mixture until it thickens. Refrigerate a few hours before using. Use within a week.
Excellent with grilled pork chops!
Roast chiles over flame until blistered on all sides. Place in paper bag to sweat for about 10 minutes, this will make peeling easier. Peel, cut in half, removing seeds and stem. Dice two peppers and cut two in strips, set aside. Melt butter in skillet over medium flame. Add garlic and onion and saute until just brown, about 5 minutes. Stir in broth and cream. Bring to a boil then reduce heat and simmer until sauce begins to thicken, about 5 minutes. Stir in chopped chiles and simmer for one minute. Pour into blender and puree. Return sauce to skillet, add salt and pepper to taste and keep warm. If sauce is too spaicey for your palate, use more whipping cream. Use remaining chiles as a garnish |
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