Friday, July 24, 2009

Texas Barbecue Sauce

Jennifer S.

2 teaspoons vegetable oil
1 teaspoon chili powder
1 cup chopped onions
4 garlic cloves, crushed
1 teaspoon dry mustard
3 cups canned tomato puree or crushed tomatoes. Tomato puree will make a smooth sauce; crushed tomatoes, a chunkier one.
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3 tablespoons firmly packed dark brown sugar
2 tablespoons white wine vinegar
Hot red pepper sauce, to taste (Tabasco sauce)

Place medium saucepan over medium heat 30 seconds; heat
oil 30 seconds more. Add onions and 1 tablespoon water;
cook, stirring frequently, 4-5 minutes, until translucent.
Add tomato puree, 1/2 cup water, the sugar, garlic, chili
powder, mustard, salt and red pepper. Bring to a boil;
reduce heat to low and simmer, covered, stirring
occasionally, 60 minutes, until thickened.
Just before using, stir in vinegar and pepper sauce.

Kansas City Barbecue Sauce

Jennifer S.

2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 teaspoon paprika
1 garlic clove, minced
1/2 cup grated onion
1/4 cup ketchup
2 teaspoons dark molasses
1 teaspoon chili powder
1 teaspoon steak sauce (A1 sauce)

Combine in a sauce pan, simmer until onion is tender and thickness is to desired taste.

Carolina Barbecue Sauce

Jennifer S.

1 cup finely chopped onions
1 cup finely chopped green bell pepper
1 cup cider vinegar
3 tablespoons firmly packed light or dark brown sugar
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon crushed red pepper flakes, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

In small saucepan, combine onions, bell pepper, vinegar,
brown sugar, juice, salt, dry mustard, pepper flakes and
black pepper; stirring constantly, bring liquid to a boil.
Reduce heat to low; simmer, stirring occasionally, 20
minutes, until flavors are blended.

Grilled Corn

Jennifer S.

8 ears corn with husks on
Melted butter

With Grill on medium heat.
Gently pull back outer leaves of corn husk without
removing leaves completely; remove silk. Smooth leaves
back over corn and soak in cold water 10 minutes.
Grill corn, covered, all vents open, 15-20 minutes.
Peel husk away from corn, trim stem and serve
immediately, with melted butter and salt. Or let cool, stand cob on end and cut kernels from cob with a knife.

Corn can be grilled in advance and used for a variety of dishes,
including salsas, salads, soups and chowders. Once you remove
the kernels from the cob, you can also freeze them. Spread kernels on a baking sheet and freeze before transferring to a storage bag.

Pulled Pork in Crock Pot

Jennifer S.

4 pound pork shoulder roast
3 pound ham
2 cups barbecue sauce prepared
2 tablespoons liquid smoke
1 large onion white, peeled and quartered
1 cup barbecue sauce prepared
salt to taste
pepper to taste

Place first 5 ingredients in crock pot.
Cover with foil and lid.
Set on low for 12 hours.
Remove meat and onion. Pour out cooking liquid, be sure to reserve 2 cups.
Reserve 2 cups cooking liquid.
With 2 forks shred meats and onion.
Place back into crock pot.
Add reserved cooking liquid, bbq sauce, salt and pepper.
Serve on buns.

BBQ Pork Ribs- In the Crock Pot

Jennifer S.

2 pounds pork spareribs semi-boneless
1 teaspoon crazy salt (salt, pepper and garlic powder mix)
1 cup barbecue sauce

Sprinkle ribs with crazy salt.
Broil meat under broiler for 4 mins per side, just to brown
Place ribs in crock pot set on low.
Pour on BBQ sauce.
Cover and let cook for 6-8 hours.

BBQ Ribs

Michelle H.

Baby Back Pork Ribs
1 onion
Your favorite BBQ sauce

Boil the ribs in water with onion on stove top for 1 1/4 to 1 1/2 hours. I also like to add a few seasonings to the water while they boil--sometimes steak seasoning, garlic, salt, seasoned salt, or what ever I feel like that day. Then remove from water and put on the grill. Spread BBQ sauce on ribs, turning to coat. Do this a few times. Cook on grill until BBQ sauce has reached the thickness and doneness you like!

Coconut-Grilled Pineapple

Michelle H.

1 ripe golden pineapple (the more yellow, the more ripe)
1 can (14 oz.) unsweetened coconut milk
1 ½ c. sugar
1 tsp. cinnamon

Peel, slice, and core the pineapple. Pour coconut milk in a bowl (shake can well first). Place sugar and cinnamon in another bowl and stir to mix. Brush and oil grill. Dip each pineapple slice in coconut milk and then in the cinnamon sugar, shaking off the excess between each dipping. Grill until nicely browned on both sides—4 to 6 minutes. Serve as is or over vanilla ice cream.