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Jalapeno-peach Barbecue Sauce

30 Aug

Jalapeno-Peach Barbecue Sauce

1 (16 ounce) can peaches in heavy syrup
2 tablespoons peach chutney
2 teaspoons brown sugar
1/4 cup minced onion
1/2 teaspoon Worcestershire sauce
3 tablespoons minced pickled jalapenos
1/2 teaspoon salt
2 teaspoons jalapeno pickling liquid from jar or
    1/4 teaspoon ground cumin

Makes about 2 cups.

Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook the mixture until the onions are tender and the sauce thickens, approximately 25 to 30 minutes.

Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. Serve bacon glazed with Jalapeno-Peach Barbecue Sauce. Bake thick-sliced strips of bacon for about 10 minutes at 350 degrees F, then brush both sides with the sauce and continue cooking for another 5 to 7 minutes per side.

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Cross-eyed Pig Basic Rub

27 Aug

Cross-Eyed Pig Basic Rub

1 cup paprika
1/2 cup brown or cane sugar
1/3 cup salts (1/2 non-iodized and 1/2 seasoned)
1/3 cup plain chili powder
2 tablespoons seasoned pepper
2 tablespoons granulated garlic
2 teaspoons cinnamon
Other spices: coarse ground pepper, red pepper seasoning,
    cumin, Worcestershire powder, cayenne, kosher salt

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Tequila Marinade For Pork

26 Aug

Tequila Marinade for Pork

Equal parts tomato juice and orange juice
One-half part of tequila
LOTS of garlic powder
Salt
Cumin*
Oregano*

Let the pork marinate in this for at least 1 hour. The longer it sits, the more amazing the flavor. You can add any of your favorite seasonings.

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Remus\’s Kansas City Classic Sauce

26 Aug

Remus’s Kansas City Classic Sauce

Posted by CookinMom at recipegoldmine.com May 24, 2001

Source: Recipe by Remus Powers, originator of the Diddy-Wa-Diddy Sauce contest

1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon mace
14 teaspoon black pepper
1/2 teaspoon curry powder, oriental preferred
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 cup white vinegar
1/2 teaspoon hot pepper sauce
1 cup ketchup
1/3 cup dark molasses

Place all of the dry ingredients into a bowl. Add vinegar and stir. Add remaining ingredients and stir until mixture is thoroughly blended. This sauce may be served room temperature or heated.

Yield: 2 cups

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Teriyaki Meat Marinade

24 Aug

Teriyaki Meat Marinade

1/2 cup soy sauce
1/4 cup Domino? Liquid Brown Sugar
1/4 cup dry sherry
1 teaspoon ground ginger
1 1/2 pounds cubed beef, chicken, pork
    or whole flank steak

Combine soy sauce, Domino? Liquid Brown Sugar, dry sherry and ground ginger. Pour over meat. Refrigerate at least 4 hours. Baste meat with remaining sauce while barbecuing or broiling.

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Jack Daniel\’s Grilling Sauce

20 Aug

Jack Daniel’s Grilling Sauce

Posted by WingsFan91 at recipegoldmine.com 3/23/2002 7:22 pm

Source: Jack Daniel’s Wood Smoking Chips, back of the bag.

1/2 cup pineapple juice
3 tablespoons soy sauce
1 1/2 teaspoons ginger
1/2 teaspoon garlic powder
1/4 cup Jack Daniel’s Whiskey

Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals. When meat is turned, brush with sauce. Grill to desired degree of doneness. Just before meat is removed from grill, brush again with sauce.

Servings: 8

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Kansas City Sauce

16 Aug

Kansas City Sauce

Liquid smoke flavoring recreates the flavor of authentic pit barbecue. Use this sauce for beef, pork or chicken.

1/2 cup vegetable oil
1 onion, finely chopped
1/2 green bell pepper, finely chopped
2 teaspoons minced garlic
1 (16 ounce) bottle catsup (2 cups)
1/2 cup molasses
2 teaspoons hot pepper sauce
1/4 cup prepared yellow mustard
2 tablespoons cider vinegar
1/2 cup firmly packed dark brown sugar
4 tablespoons Worcestershire sauce
1 teaspoon Liquid Smoke
1/4 cup fresh lemon juice

Place oil in a large non-aluminum saucepan over medium-low heat, then saut? onion, bell pepper and garlic until soft (about 10 minutes).

Add catsup, molasses, hot pepper sauce, mustard, vinegar, brown sugar, Worcestershire sauce, liquid smoke and lemon juice. Continue to simmer slowly for 20 to 30 minutes. Stir frequently to prevent sauce from burning.

Let rest at least 1 hour after cooking to allow flavors to blend.

Yields 4 cups.

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Chef Paul Kirk\’s Chikky Chikky Rub

11 Aug

Chef Paul Kirk’s Chikky Chikky Rub

Posted by bbqguru at recipegoldmine.com 5/12/02 1:40:42 pm

When rubbing this into the turkey, be sure to separate the skin from the meat. Don’t take it off, just lift it up so you can get those seasonings directly onto the meat.

1/4 cup granulated sugar
2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons seasoned salt
1/2 tablespoon garlic powder
1/2 tablespoon chili powder
1/2 tablespoon lemon pepper
1 tablespoon sage, dried
1/2 teaspoon basil, dried
1/2 teaspoon rosemary, dried
1/4 teaspoon cayenne pepper

Mix and store.

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\\\”fourth Feast\\\” Barbecue Sauce

11 Aug

"Fourth Feast" Barbecue Sauce

This is especially good for grilled butt pork roasts.

1 1/2 quarts catsup
1/2 cup cider vinegar
1/2 cup light corn syrup
1/2 cup prepared mustard
1/3 cup Worcestershire sauce
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 to 1 1/2 teaspoons ground cinnamon
1 to 1 1/2 teaspoons celery seeds
1 1/2 teaspoons black pepper
1 teaspoon ground red pepper

Combine all ingredients in a Dutch oven, and cook over low heat until thoroughly heated, stirring occasionally. Chill 8 hours.

Yields 2 quarts.

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Fajita Marinade

10 Aug

Fajita Marinade

2 pounds skirt steaks (fajitas)
3/4 cup Mexican lime juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste

Halve the skirt steaks lengthwise. Mix the remaining ingredients. Marinate skirt steaks for no more than 1 hour.

Grill the skirt steaks slowly over mesquite.

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