We are having a pig pickin' this weekend, could you give me some recipes for BBQ sauce?!
2 (14-ounce) bottles tomato ketchup
3/4 cup bourbon
1 tablespoon molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon peeled and grated fresh ginger
Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.
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Homemade Barbecue Sauce:
4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Essence, recipe follows
2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar
In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container
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Sweet Barbecue Sauce: .
1 (14-ounce) bottle ketchup
1/4 cup chopped yellow onions
6 tablespoons water
2 tablespoons packed light brown sugar
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons molasses
1 1/2 teaspoons Creole or other whole-grain mustard
1/2 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne
1 1/2 teaspoons peeled and grated fresh ginger
1/8 teaspoon freshly ground black pepper
Combine all the ingredients in a food processor or blender and process until smooth. Scrape down the sides of the bowl with a rubber spatula and pulse 2 or 3 times.
Place in an airtight container and refrigerate for up to 1 week. Bring to room temperature before serving.
Yield: 2 cups
Answers: Bourbon BBQ Sauce Recipe adapted from
2 (14-ounce) bottles tomato ketchup
3/4 cup bourbon
1 tablespoon molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon peeled and grated fresh ginger
Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.
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Homemade Barbecue Sauce:
4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Essence, recipe follows
2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar
In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container
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Sweet Barbecue Sauce: .
1 (14-ounce) bottle ketchup
1/4 cup chopped yellow onions
6 tablespoons water
2 tablespoons packed light brown sugar
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons molasses
1 1/2 teaspoons Creole or other whole-grain mustard
1/2 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne
1 1/2 teaspoons peeled and grated fresh ginger
1/8 teaspoon freshly ground black pepper
Combine all the ingredients in a food processor or blender and process until smooth. Scrape down the sides of the bowl with a rubber spatula and pulse 2 or 3 times.
Place in an airtight container and refrigerate for up to 1 week. Bring to room temperature before serving.
Yield: 2 cups
Basic BBQ 1/2 c. apple cider and a 1/2 c. of another juice (orange, pineapple, etc.), 1/2 c. brown sugar, and 1/2 c. ketchup. In pot add drippings from your meat as a base. Add items above (adjust according to quantity needed). Then add according to YOUR taste (any or all of the following) molasses, garlic, mustard, liquid smoke, honey, onions, red pepper, hot sauce, etc. Enjoy!!!!!