9: Crafting Barbecue Sauces Traditional and Unusual in .NET

Generation GTIN - 13 in .NET 9: Crafting Barbecue Sauces Traditional and Unusual

Chipotle peppers in adobo will keep in your refrigerator for a good long time (at least three months), but if you get antsy to use up what you have left over, you can easily puree the peppers with the adobo sauce and butter or mayo to create a nice topper for fish, especially shrimp If you re intense like that, you also can smoke jalape os yourself to make your own chipotles Instructions are at wwwrecipe sourcecom

The Rib Runners team uses this sauce on chicken and pork They say plenty of trial and error brought them to the recipe Preparation time: 10 minutes Cooking time: 25 minutes Yield: About 31 2 cups

4 cup minced onion 2 cloves garlic, minced 1 tablespoon margarine 2 teaspoons chili powder 1 teaspoon ground black pepper 1 2 teaspoon cinnamon 1 cup chili sauce 1 2 cup Kraft honey barbecue sauce

2 cup Kraft original barbecue sauce 1 cup beef broth 2 tablespoons fresh lemon juice 1 tablespoon dark brown sugar 2 teaspoons Worcestershire sauce 1 4 teaspoon liquid smoke A few dashes red hot sauce

As the name indicates, this sauce is a winner on pork, and the Pirates of the Grill team particularly advises that you use it for pulled pork Preparation time: 10 minutes Cooking time: 15 minutes Yield: About 21 2 cups

1 cup ketchup 1 cup water 1 3 cup cider vinegar 1 3 cup packed brown sugar 1 tablespoon onion powder

1 tablespoon chili powder 1 teaspoon black pepper 1 teaspoon molasses 1 2 teaspoon celery seed 1 2 teaspoon salt or seasoned salt

1 In a medium saucepan, combine all ingredients and bring to a slow boil 2 Reduce heat to medium-low and simmer until thickened, about 15 minutes Remove from heat; cool

Tom Schneider says the bourbon and butter in his sauce give it a smooth, unique flavor, while the Worcestershire sauce (always part of the Owensboro black sauces in Kentucky) leaves a decided tang Preparation time: 10 minutes Cooking time: 20 minutes Yield: About 3 cups

2 tablespoons butter 2 cups ketchup 1 cup brown sugar 1 2 cup cider vinegar 1 4 cup bourbon 1 4 cup Worcestershire sauce

1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon lemon juice 1 teaspoon ground black pepper 1 2 teaspoon chili powder 1 2 teaspoon allspice

In northwestern Kentucky, the black sauce that originated in Owensboro sits on restaurant tables in bottles and is poured over meat, especially mutton (which has a strong flavor about it to begin with, coming as it does from older sheep, and can use a douse of strong flavor)

Rick Soliman is the Big R of this sauce and the leader of the Smoke Hunters team He uses this sauce on chicken, pork, and beef Preparation time: 5 minutes Cooking time: 15 minutes Yield: About 11 2 cups

1 cup ketchup 3 tablespoons apple cider vinegar 2 tablespoons lemon juice 1 4 cup brown sugar 2 teaspoons Dijon mustard

11 2 teaspoons kosher salt 1 2 teaspoon hot sauce 1 tablespoon garlic, minced 1 2 cup water 2 teaspoons Worcestershire sauce

1 In a medium saucepan, combine all ingredients and bring just to a boil 2 Reduce heat and simmer for 10 to 15 minutes Remove from heat; cool

The Shigs-in-Pit team provides this recipe for a thinner, vinegar-style sauce that they recommend serving over hickory-smoked ribs Preparation time: 5 minutes Cooking time: About 5 minutes Yield: About 11 2 cups

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1 In a medium saucepan, combine all ingredients 2 Over medium heat, whisk until completely dissolved and combined 3 When mixture comes to a boil, remove pan from heat; cool