BBQ Sauce
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O Town
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Here is something different that our whole family loves.
It is a mustard based bbq sauce instead of the normal tomatoe based. Our Publix carries it as well as others around. And its from Florida.
Rumboggies Bar-B-Que
http://carolinasauce.stores.yahoo.net/b ... ggies.html
It is a mustard based bbq sauce instead of the normal tomatoe based. Our Publix carries it as well as others around. And its from Florida.
Rumboggies Bar-B-Que
http://carolinasauce.stores.yahoo.net/b ... ggies.html
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CajunMama
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What kind of recipe are you looking for? Here's a brisket recipe...
BRISKET
4-5 lb. trimmed brisket
½ cup of water
Sauce
½ cup sugar
½ cup vinegar
½ cup worchestire sauce
1 tbsp. seasoned salt
1 tbsp. black pepper
1 tbsp. garlic salt
2 tbsp. dried minced onions
1 cup ketchup
1 cup water
Put brisket and ½ cup of water in a tightly covered pan. Bake at 350° for 3 hours. Take out and cool. Pour off liquid and refrigerate overnight.
Combine all sauce ingredients and bring to a boil. Simmer sauce for about 30-45 minutes. Slice brisket and pour sauce over meat. Bake at 325° for 1 hour.
*I refrigerate the brisket with the sauce on it overnight before heating it up.
BRISKET
4-5 lb. trimmed brisket
½ cup of water
Sauce
½ cup sugar
½ cup vinegar
½ cup worchestire sauce
1 tbsp. seasoned salt
1 tbsp. black pepper
1 tbsp. garlic salt
2 tbsp. dried minced onions
1 cup ketchup
1 cup water
Put brisket and ½ cup of water in a tightly covered pan. Bake at 350° for 3 hours. Take out and cool. Pour off liquid and refrigerate overnight.
Combine all sauce ingredients and bring to a boil. Simmer sauce for about 30-45 minutes. Slice brisket and pour sauce over meat. Bake at 325° for 1 hour.
*I refrigerate the brisket with the sauce on it overnight before heating it up.
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O Town
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- Location: Orlando, Florida 28°35'35"N 81°22'55"W
Canelaw99 wrote:We love Stubb's regular BBQ sauce....my hubby's most requested dish is BBQ chicken burritos and he always uses this sauce for them. It's got a little kick to it without being toooo spicy. They do make a spicy version for those wanting extra heat
We used that for quite a while its more vinagery than some we liked it alot.
Also Sweet Baby Rays is good, its kinda like a Sunnys BBQ sauce. Good for dippin'.
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Sweet Baby Rays is yummy. I got Vadalia onion BBQ sauce the other day that was very good.
Here's a good recipe
3 cups of ketchup
2 cups of dark brown sugar
1 cup of Heinz red wine vinegar
3 TBS of honey
2 TBS of Heinz spicy brown mustard
1 TBS of minced garlic
1 small onion minced
Cook for about 1/2 hour
add hot sauce if needed
Here's a good recipe
3 cups of ketchup
2 cups of dark brown sugar
1 cup of Heinz red wine vinegar
3 TBS of honey
2 TBS of Heinz spicy brown mustard
1 TBS of minced garlic
1 small onion minced
Cook for about 1/2 hour
add hot sauce if needed
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I know it sounds weird, but i love this one for pork tenderloin or chicken...
INGREDIENTS:
2 pounds apricots, pitted and halved
3 large tomatoes, halved
3 cups brown sugar
2 cups cider vinegar
1/2 cup dry white wine
1 onion, chopped finely
3 cloves garlic, minced
tablespoons soy sauce
2 teaspoons hot sauce
2 teaspoons Dijon mustard
PREPARATION:
Place all ingredients in a large stockpot and bring ot a boil. Reduce heat and simmer for 1 1/2 to 2 hours. When sauce has reduced, strain through a sieve. Use immediately or store in an airtight container for up to 4 weeks.
or this one if you like to fire things up a little:
INGREDIENTS:
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoons cooking oil
1 yellow bell pepper, roasted, peeled, and seeded
1 1/4 cups water
2/3 cup dried apricots
3 tablespoons brown sugar
1 1/2 tablespoons apple cider vinegar
1 tablespoon powdered mustard
4 tablespoon habanero hot sauce
salt to taste
PREPARATION:
Sauté onion and garlic with oil in a large skillet. Add bell pepper, water, apricots, brown sugar and apple cider vinager. Reduce heat, stir together and simmer until apricots are soft, about 15 minutes.
Combine with mustard, hot sauce and salt in a food processor. Blend until smooth.
I use this one for jsut about everything including fish:
INGREDIENTS:
1/2 cup strawberry jam
Zest and juice of 2 limes, finely grated
1/4 cup thin soy sauce
1/4 cup finely minced ginger
1/4 cup fresh mint leaves, minced
2 tablespoons habanero hot sauce
PREPARATION:
Combine all ingredients and mix well. This sweet and spicy sauce works great as both a mariande and a barbecue sauce. Since it has sugars in it, do not brush onto grilled foods until they are almost ready to leave the grill.
INGREDIENTS:
2 pounds apricots, pitted and halved
3 large tomatoes, halved
3 cups brown sugar
2 cups cider vinegar
1/2 cup dry white wine
1 onion, chopped finely
3 cloves garlic, minced
tablespoons soy sauce
2 teaspoons hot sauce
2 teaspoons Dijon mustard
PREPARATION:
Place all ingredients in a large stockpot and bring ot a boil. Reduce heat and simmer for 1 1/2 to 2 hours. When sauce has reduced, strain through a sieve. Use immediately or store in an airtight container for up to 4 weeks.
or this one if you like to fire things up a little:
INGREDIENTS:
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoons cooking oil
1 yellow bell pepper, roasted, peeled, and seeded
1 1/4 cups water
2/3 cup dried apricots
3 tablespoons brown sugar
1 1/2 tablespoons apple cider vinegar
1 tablespoon powdered mustard
4 tablespoon habanero hot sauce
salt to taste
PREPARATION:
Sauté onion and garlic with oil in a large skillet. Add bell pepper, water, apricots, brown sugar and apple cider vinager. Reduce heat, stir together and simmer until apricots are soft, about 15 minutes.
Combine with mustard, hot sauce and salt in a food processor. Blend until smooth.
I use this one for jsut about everything including fish:
INGREDIENTS:
1/2 cup strawberry jam
Zest and juice of 2 limes, finely grated
1/4 cup thin soy sauce
1/4 cup finely minced ginger
1/4 cup fresh mint leaves, minced
2 tablespoons habanero hot sauce
PREPARATION:
Combine all ingredients and mix well. This sweet and spicy sauce works great as both a mariande and a barbecue sauce. Since it has sugars in it, do not brush onto grilled foods until they are almost ready to leave the grill.
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JenBayles
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Pshaaaawww!! REAL BBQ here in the Republic of Texas requires no sauce to improve the flavor provided by a dry rub. Matter of fact, sauce is used only by the unknowing, virgin, or outright Yankees among us. If you can't slow smoke a piece of meat without turning it into shoe leather, you don't know how to smoke. Sauce may be placed on the table at serving as a courtesy for those who absolutely must adulterate their BBQ, but pouring that sticky stuff on while the meat is cooking is the certain mark of a novice. No way!
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O Town
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I beg to differ. I love my condiments, I had to an buy extra tray to go in the door of my refridg. to store all the hot sauces, pickles, mustards, marinades, and yes bbq.Pshaaaawww!! REAL BBQ here in the Republic of Texas requires no sauce to improve the flavor provided by a dry rub. Matter of fact, sauce is used only by the unknowing, virgin, or outright Yankees among us. If you can't slow smoke a piece of meat without turning it into shoe leather, you don't know how to smoke. Sauce may be placed on the table at serving as a courtesy for those who absolutely must adulterate their BBQ, but pouring that sticky stuff on while the meat is cooking is the certain mark of a novice. No way!
I know how to slow cook all sorts of meats, I did a turkey for this past Thanksgiving, its all a matter of personal taste. I prefer to dip. I dip almost everything I eat.
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