Posts

Hawaiian Barbecue Sauce for Barbecue

Hawaiian Barbecue Sauce for Barbecue

Say Aloha to Linda’s Hawaiian Barbecue Sauce for Barbecue Chicken and Ribs.  Linda’s Busy Kitchen has a bunch of delicious recipes, but once I found this one, I looked no further.

Hawaiian Barbecue Sauce for Barbecue

Ingredients:

Servings:
6

1/3 cup unsweetened pineapple juice
1/4 cup low-sodium teriyaki sauce, I use Kikkomans
1/4 cup ketchup
1 garlic clove, minced
1 tablespoon brown sugar, firmly packed
1 tablespoon ginger, minced

Hawaiian Barbecue Sauce for Barbecue

Directions:

In a lg. Dutch oven, combine ribs and cold water to cover. Bring to a boil over med-high heat.
Cover, remove from heat, and let stand for 30 minutes.
In a small saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar.
Bring to a boil, stirring, over med-high heat. When it starts to boil, reduce heat to low, and simmer for 10 minutes.
Stir in ginger.

Remove from heat, and let cool.

Competition Style BBQ Sauce Recipe

Killer Hogs BBQ has been letting the competition have it on the BBQ circuit for some time now.  As of now, they have 14 BBQ competitions scheduled on the 2014 calendar with no plans of going home empty handed.  Check out how Malcom and the crew make competition style bbq sauce that is a winner on the BBQ circuit.

Killer Hogs BBQ’s Competition-Style BBQ Sauce Recipe

This is my recipe for my sweet and spicy barbecue sauce that I use at competition bbq cooks. Plus, it makes a great base to start your own BBQ sauce.

You can make this recipe and then add a few more ingredients to make it your own… or you can use it as-is (that’s what I do)!

  • pork ribs getting a final coating of comeptition bbq sauce16 oz Tomato Sauce
  • 16 oz Ketchup
  • 12 oz Chili Sauce
  • 1 cup Apple Cider Vinegar
  • 1 cup Brown Sugar
  • 1 cup Corn Syrup
  • 1/2 cup Honey
  • 1 TBS Worcestershire Sauce
  • 1 TBS Soy Sauce
  • 1/2 cup Dry Rub
  • 1 TBS Hot Sauce

In a large pot combine the above ingredients over medium heat.

Be sure to stir really well to incorporate the brown sugar and dry spices.

Simmer for 30 minutes and stir often.

I use this recipe for BBQ Ribs, BBQ Chicken and Pork Butt or Pork Shoulder at all the BBQ contests I cook. And it’s really great for pulled pork at home!

Lemongrass Pork Satay with Rice and Grilled Portabella Mushrooms

Lemongrass Pork Satay with Rice and Grilled Portabella Mushrooms

The marinade was incredibly simple to make because most of the ingredients go in the blender before you pour it over pork skewers. I used Raichlen’s recipe as a guide for my marinade with some minor modifications to suit my liking.

The raw pork marinated on the skewers for about two hours before they hit the grill, but I bet you could make them a day in advance without too much harm done if you are prepping for a party.

Lemongrass Pork Satay with Rice and Grilled Portabella Mushrooms

All marinade ingredients go into the blender

Feeling like a fun guy, I put a few heaping tablespoons of the marinade on the concave part of a couple portabella mushrooms and allowed them to pick up the Asian flavors. The pork skewers and mushrooms went on a 450-degree grill and cooked for about 6-8 minutes. As I turned the skewers to evenly cook the pork, they picked up a rich, caramel, charred color and I could smell the oils from the lemongrass releasing their citrusy aroma. When they were done, I dipped some crusty French bread in a mixture of butter, garlic, and paprika before it got grilled to make a rustic grilled crouton to accompany a salad. I plated the skewers with steamed jasmine rice and cut the grilled portabella mushrooms into ribbons, fanning them out on top of the rice. The mushrooms and rice could have stood on their own as an entrée, but with the pork and peanut sauce, it all became like a laser light show of smells and flavors.

Here is my interpretation of Steven Raichlen’s recipe which you can easily find if you check out his website. If you try to make this dish, I encourage you to have fun and play with the ingredients like I did.

Unless you radically derail the flavor train, this is an easy and fun dish that everyone will love!

  • 2 stalks lemongrass, trimmed and coarsely chopped
  • 1 lime zested, taking care to use the green, not the white
  • 2 medium shallots, coarsely chopped
  • 5 TBS garlic, coarsely chopped or minced
  • 1 Serrano pepper, or another hot chili, seeded and roughly chopped
  • 3 TBS Sriracha hot chili paste
  • 3 TBS sugar
  • 1/4 cup each Asian fish sauce and lite soy sauce
  • Juice of one fresh lime
  • 1/4 cup Italian salad dressing
  • 1 teaspoon freshly ground black pepper
  • 2 pounds pork loin or tenderloin

Put all ingredients except for the pork into a blender, and blend until smooth with small bits.

Cut pork into strips 4-5” long with a width the size of a die from a Yahtzee game.

Skewer the pork and slather on the marinade. Let it soak for a minimum of an hour, grill, and enjoy!

Lemongrass Pork Satay with Rice and Grilled Portabella Mushrooms

Sexy Steak Sauces You Must Have On Hand To Go With Your T-Bone

Having a nice T-Bone steak on hand is all the excuse we need to grab the BBQ Dragon and fire up the charcoal!  The folks over at Beef It’s What’s For Dinner show us how they do T-Bones and three recommendations for saucing your sexy dinner!  There is a sauce for every season so try them all on your next T-Bone or whatever your next beef dish is and let us know which one is your favorite!

INSTRUCTIONS FOR GRILLED T-BONE STEAK FOR TWO

  1. Prepare desired Sauce(s); set aside.
  2. Press steak seasoning evenly onto beef steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Remove bone; carve steak crosswise into slices. Serve with sauce(s).

Mole Sauce (Spring): Combine 1 can (8 ounces) tomato sauce, 1/4 cup water, 1/4 cup raisins, 1 tablespoon unsweetened cocoa powder, 2 teaspoons packed brown sugar, 1 teaspoon minced garlic, 3/4 teaspoon ground ancho chile powder and 1/4 teaspoon salt in small saucepan; bring to a boil. Reduce heat; simmer 10 minutes to blend flavors, stirring occasionally. Carefully pour hot sauce in food processor or blender container. Cover; process 30 seconds or until smooth, adding 1 to 2 tablespoons water to thin sauce, if necessary. Return to saucepan; keep warm until ready to use. Makes 1 cupLemon-Pesto Sauce (Summer): Combine 3 tablespoons basil pesto sauce, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon peel and 1/4 teaspoon coarse grind black pepper in small bowl. Makes 1/4 cup

Wasabi Sauce (Fall): Combine 3 tablespoons maple syrup, 2 tablespoons reduced-sodium soy sauce, 1-1/2 teaspoons wasabi paste and 1 teaspoon minced fresh ginger in small bowl. Makes about 1/3 cup

Coffee Sauce (Winter): Combine 1/2 cup strong brewed coffee, 1-1/2 tablespoons packed brown sugar, 1 tablespoon balsamic vinegar, 1-1/2 teaspoons cornstarch and 1 teaspoon smoked paprika in small saucepan; bring to a boil. Reduce heat; simmer 4 to 5 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in 1 tablespoon butter, 1/4 teaspoon salt and 1/8 teaspoon pepper; keep warm until ready to use.Makes about 1/2 cup

  • Test Kitchen Tips
  • To broil, place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
  • Any leftover sauce(s) may be refrigerated and reserved for another use.

**We always prefer the flavor of Grilling our T-Bone steaks with the BBQ Dragon stoking the coals whenever possible!

 Sexy Steak Sauces You Must Have On Hand To Go With Your T-Bone
BBQ Dragon

Homemade Kansas City BBQ Sauce With a Twist- You Won’t Believe What Goes Into This BBQ Sauce

People will drive long distances to get their hands on authentic Kansas City BBQ.  And for good reason!  Some of the best BBQ anywhere has been coming out of Kansas City for generations with recipes and techniques passed down thru the ages.   Meathead Goldwyn over at Amazing Ribs is a wealth of knowledge and his version of Kansas City BBQ Sauce will take the misery out of store bought BBQ sauce.

Eve’s Apple Butter Pig Paint

Eve tempted Adam with apples, and if you want a great Kansas City style BBQ sauce with a twist, use apple butter to sweeten it and people will sin to get your ribs. This sauce would have Adam eating out of Eve’s palm, and sucking on her fingers. Yes, it has lumps. Strain it if you must. I say leave ’em in.

Recipe

Yield: Makes about 2 cups of sauce.
Preparation time: About 20 minutes
Keeps. Because it has a high acid and sugar content, it can keep for months in the refrigerator.

Ingredients
1 tablespoon of butter or margarine
1 medium onion, chopped
1 teaspoon minced garlic
1 cup ketchup
3/4 cup apple butter
1/2 cup lemon juice
1/4 cup firmly packed dark brown sugar
1/4 cup orange juice
3 tablespoons steak sauce
1 tablespoon Worcestershire sauce
1/2 ounce unsweetened chocolate (1/2 square)
1 teaspoon ground ginger dissolved in a few teaspoons of water
1 teaspoon instant coffee
1 teaspoon ground pepper
1 teaspoon table salt
1/2 teaspoon liquid smoke (optional)
2 teaspoons of Chipotle Tabasco sauce for mild, 4 for medium, 6 for hot

About the Tabasco. I love the Chipotle version, but feel free to use the regular Tabasco or your favorite hot sauce and the amount you like. Just go easy unless you know everybody likes the heat.

Method
1) Melt the butter over low to medium heat.

2) Cook the onion and garlic until translucent, being careful not to brown the garlic.

3) Add the rest of the ingredients and simmer on low for ten minutes. I like to make two batches, one mild, one hot. Keep in the fridge and it will last for months.

BBQ Dragon

When you get your grill fired up and these ribs all ready to roll, be sure to use your BBQ Dragon to keep the coals cooking the way you like em-!