Posts Tagged ‘BBQ sauce’
This is a really vibrant BBQ sauce with a nice level of heat. Great for topping chicken and pork and grilled fish.
- 2 Mangos Chopped
- 2 large jalapenos seeded and diced
- 1 small red onion finely diced
- 1 lime juiced and zested
- 1 navel orange zested and segmented
- 1/4 cup Trader Joes Orange Muscat Champagne Vinegar
- 1/2 tsp kosher salt
- 1/4 tsp allspice powder
- 1/8 tsp nutmeg
Assemble all of the ingredients in a medium sized pot with lid. Simmer (stirring occasionally) on medium low for 15-20 minutes covered until the fruits and vegetables have softened. Using an immersion blender puree the ingredients until as smooth as possible. Press the sauce though a strainer. Keep refrigerated for up to 1 week. Serve on fish, pork or chicken.
Love the color and flavor – sweet, heat and tangy a great change from tomato based sugar loaded sauces. Enjoy!!
Cabin fever is setting in right now and I am playing with a lot of different ingredients and sauces at home. Was really craving a sauce to pair nicely with venison. Unfortunately I had no venison in the freezer but I did have a prime rib.
- 2 cups fresh or frozen blueberries
- 1 cup balsamic vinegar reduced to 1/2 cup
- 10 juniper berries crushed
- 5 black cardamom pods crushed
- 3 tablespoons Acacia honey
- 3 tablespoons Heinz Ketchup
- 1 tablespoon sriracha sauce
- 1/4 tsp citric acid *optional
Reduce balsamic vinegar first. Use an inexpensive brand. (this is not the time to use the good balsamic-save that for a salad dressing) Add all remaining ingredients to the saucepan and bring to a simmer for 1/2 hour. Using a potato masher and/or spatula crush the blueberries. Simmer for 15 mins. Remove from heat and set aside for 1/2 an hour to infuse the sauce with the juniper berries and cardamom. Strain out sauce. Serve with game meats and beef. Please note this sauce will only keep for a couple of days.
*crush these and the juniper berries first before adding – to release their flavor
*only add the citric acid if the berries you have are very sweet. Optional
we go through a LOT of this at our house.
such a lovely honey – notes of vanilla and citrus
I used heinz ketchup in this recipe – not all ketchups are created equal.
Crush Crush Crush – I always think of this when I am crushing things…..
Seriously yummy stuff.
I want to share one of my most favorite sauces that I make regularly for home use.
Its not mine. I did not come up with it but my friend Mike Kerslake head chef for Carolinian Winery and Foley Farms has always been very generous in allowing me to share it with people:
As I was practicing chicken today I thought it would be a good idea to post about a few sauces I have recently acquired. All three have won various awards and it was easy to taste why. I used all chicken thighs today. The rub on the thighs is the rub I use for competitions. These are not my competition thighs these were the leftovers that I did not like the size and or shape of.
There are three new sauces I have never used before:
Heres how the color of the sauces compares:
Right out of the gate – I really liked this sauce a lot. Its got a great balance of heat and full bodied layered flavor. I love the flavor of chipotles and this sauce is packed with that wonderful flavor. I really do believe they have done a great job of layering in flavors. So many sauces are too one dimensional. This is more complicated. Its a really dark sauce in the bottle however when I used it on some of my reject chicken pieces today it wasn’t nearly as dark. It is not an overly thick sauce that you would have cut with something like apple juice. I would highly recommend it for your normal everyday use fridge stock.
This is a really interesting sauce that I sure wouldn’t pass up. It’s very light at first. Light in flavor and as you continue eating it you get different levels of sweetness and heat. More on the fruity side it was really lovely on chicken. The sauce set up very nicely after putting it back on the heat for a few minutes. It wasn’t super sticky it just set up nicely. It barely looked glazed however one bite in and it was full of flavor. I am really looking forward to experimenting with this sauce on pork loins and other meats. I would highly recommend it.
I was really shocked at this sauce when I opened it up and tried it first on its own and then on some chicken. I really think this is a sauce that would do really well in competition. It seems to hit a lot of the flavor profiles that I have been tasting in the last couple of years at competitions. It has notes of tamarind and black pepper. Two common ingredients in some of the competition sauces that are used by many. However this seems to take it a step further once again with the layering of flavors. Full of depth and continual flavor ending in a bit of residual heat that comes in on the end. It is not the same as the other competition sauces I have used in the past but in my opinion it is better. Additionally it has that nice sheen to it when applied to chicken. The color is great. It has that really great mahogany hue. My pictures do not do it justice. I would highly recommend this sauce.
While in Memphis I had the distinct pleasure to finally have some AmberQue. What is AmberQue?? Well I think it will be the next big sauce on the market. I was happy that my friend Joe McManus of Joey Mac’s Smoke Stax came out with it. Joey’s team won the American Royal 2008 Invitational BBQ Competition. I think a lot of people are looking for a different flavor other that the traditional tomato based sauces. I really wish mustard sauces were more popular on the competition circuit. I would be using this one in a heartbeat straight out of the bottle.
It has a great blend of tangy sweet and spice. There were a few of us that tried this sauce and all of us thought it was excellent. We tried it on sausage, pulled pork, brisket and pork loin. It rocked on everything. I can’t wait to try it on ribs next. So this is my plug for it. This is not a paid endorsement at all. I just really really liked it a LOT. If you can get your hands on it you should. I mean seriously get to Hawgeyes and get some. you will not be disappointed at all.
Day 12-25 Days of BBQ blogging.
Came across an interesting topic on twitter the other day. BBQ Cookies.
Now my dear BBQ buddy Angie Quaale from Well Seasoned has been making Bacon Chocolate Chip Cookies for some time and getting rave reviews for them. I don’t doubt they taste fantastic since she is such a great BBQ’er and chef in general. Bacon in any recipe will get my attention.
However I have never come across a recipe that calls for BBQ sauce and pig candy in cookies…
This lead me to contacting Tom from Big Butz BBQ Sauce for the recipe and to find out the inspiration for them comes from. Gourmet Girl Magazine is one of my favorite twitter (@TheGourmetGirl) people outside of the BBQ world.
Straight from Tom here is his own words and recipes…
Big Butz Quekies
BBQ Sauce infused Shortbread with Pig Candy Crumbles Cookies.
Recently I heard about this thing called a Virtual Holiday Cookie Crawl that Gourmet Girl Magazine was doing . They said they were looking for people to post recipes of their favorite or unusual cookie recipes that they had come up with for other people to try and enjoy. Now, I am a BBQ Sauce maker, not a baker, so this wouldn’t seem like something for me but, then I got to thinking, “Who says you can’t make a BBQ Sauce flavored cookie?” After all, the way I looked at it, cookies are sweet, BBQ Sauce is sweet (especially our Cranberry flavored sauce), so it can’t be impossible. After some research and thinking about the different flavors of cookies I’ve had over the years, I began to do some tinkering. Until finally I came up with Big Butz Quekies! At first glance these may sound like the strangest things ever but, just one bite and you’ll be amazed. This is the entry that I came up with for Gourmet Girl Magazine’s Virtual Holiday Cookie Crawl
Cookie Dough Mix
(Makes about 2 dozen)
1 ¼ cup All Purpose Flour
½ cup White Cornmeal
¼ cup Cornstarch
15 tbsp. Stick Butter
½ cup Confectioners Sugar
½ tsp. Salt
3 tbsp. BBQ Sauce (Big Butz BBQ Sauce preferred)
4 Strips Pig Candy (Recipe to follow)
First mix together the flour, cornmeal, cornstarch, and salt in a large mixing bowl. You can use a sifter to do this, I just use a fork to stir it around for a few minutes until there are no lumps and everything appears to be blended together evenly. In a separate bowl, start by creaming the butter (for easy figuring, it’s one tablespoon shy of 2 sticks of butter). Once the butter is smooth, stir in the sugar. (It is best to leave your butter out for it to soften but, if you must, you can microwave it at 10 second intervals. Do not let it melt!) Add the BBQ Sauce to the butter and sugar mixture and stir until completely blended in. Take your butter mixture and add it to the dry mixture by cutting it in.
Continue stirring until the mixture takes on a dough like quality. Chop up the pig candy strips into bits and stir them into the dough. Once everything has been thoroughly mixed roll it out of the bowl onto some plastic wrap. Seal up the dough in the wrap, flattening it into a large puck shape in the process. Place the wrapped up dough in the fridge for an hour all the way up to overnight if you need to. When ready to bake, preheat your oven to 375° and take dough out of the fridge. Knead the dough and roll it out into a log shape that is about a 1 ½ inches in diameter. Cut the log in half with a knife and place half back in the fridge.
Start slicing pieces about ½ inch thick or divide over and over again until you get 12 even pieces. During the slicing process you may have to continue to rotate the log to keep the pieces as round as possible. Lay pieces out flat on cookie sheet. There is no need for greasing or spraying oil on the sheet. Place sheet in oven and cook for 13-15 minutes. Cookies will be brown around bottom edges when you take them out but the rest of the whole cookies should not be. While cookies are baking, lay out a sheet of wax paper.
When cookies are done, use a flipper and immediately remove them from the sheet, and place them on the wax paper to cool. Repeat the same process for the second log. Cookies will come out soft but will firm up as the cool and will really stiffen up if placed in the fridge inside a sealed bag. For serving, I recommend providing some BBQ Sauce for dipping the cookies into to really bring out the BBQ flavors. This recipe works with any of our BBQ Sauce and can bring a whole new dimension when using our Hot flavors. For those who are looking for the ultimate in making these cookies, one could attempt to use a Big Green Egg or Bubba Ho Keg type cooker to do it and would truly have made BBQ cookies.
(Makes enough for 2 batches of Big Butz Quekies.)
1 package Thick Cut Bacon
1 cup Brown Sugar
¼ cup Chile Powder
¼ cup Kosher Salt (or less)
Quite a few people already have their own recipe for Pig Candy. This is a quick and easy one that I came up with and can be made in the oven. Preheat your oven to 375°. Mix sugar, chile powder, and salt together in a bowl. Lay bacon out on a Jelly Roll Pan or standard backing sheet (there is going to be plenty of grease). Coat bacon evenly with mixture and place pan in the oven. Let cook for approximately 20 minutes or until bacon appears to be cooked and sugar mixture has caramelized on the bacon. Remove bacon from the oven and let cool for a few minutes. After bacon, or now Pig Candy, has cooled for a few minutes, place the strips on another baking sheet lined with paper towels to soak up the grease. You might have to do this a second time to get all the extra grease off. Once fully cooled, your Pig Candy is ready to be used in your Quekies! Or, you can always just eat it by itself.
Thanks very much to Tom for sharing his recipes.