Barbeque Sauce Recipe
Seems to me if I am going to have a site on grilling and more importantly barbequing that means one key ingredient is needed – a sauce of our own. I recently did some research as I wanted to know what people thought was the best sauce and I visited a bunch of place to find varying opinions but one of the things I did see come up quite often was people seem to love Kansas City style barbeque sauce and so I set out to come up with one that did this favorite justice. The result is below and I think it will meld all the things together that we seem to love in a great BBQ sauce. One it has to have an underlying sweetness that is there to balance the other many thing people seem to love in a great BBQ sauce and that is a bold bit of bite or tang to it something that is a mix of both acid and heat.
The following sauce has both these elements in it in what I think is a very nice balance the heat comes to it in a few ways so it is not just one dimensional it has kind of layers of heat if you would from the Hungarian paprika, the English style mustard, the chipotle which also gives it a bit of smokiness, black pepper, and the red pepper flakes. While these all help deliver the heat the sweetness comes in the form of the brown sugar, blackstrap molasses and the ketchup.
So I know when you are looking at this recipe the first thing is oh my gosh look at all that goes into this ingredient wise but all the different things are important to keep the balance and it at first may seem intimidating but it is supper simple to put together really just whisking everything together in the sauce pan and add the bay leave then let it simmer and fill the house with a lovely aroma that will put you in the mood for a cookout. That is probably one of the biggest reasons other then the lack of chemicals to make your own it will fill the whole house with a wonderful barbeque smell before you ever even spark up the grill. Continue reading
We have all watched the grill masters episodes of “Chopped” and we all marvel at their skills on the grill but one of the things you need to master first starts before you ever even spark a fire and that is the art of barbeque sauces. Yes “sauces” because no one sauce does the job when it comes to being a grill master. Different meats are unique and what lends well to say pork isn’t necessarily going to do the job on beef or even lamb.
So when starting out I suggest a bit of focus on finding yourself a set of sauce recipes that you can have at your ready for whenever a barbeque fire breaks out that needs a bit of saucing. I mean think about it you use different salsas depending on what kind of Mexican food you are eating so why wouldn’t you use different barbeque sauces for different foods you are grilling.
At the very least you are going to want a few different levels of heat and I don’t mean fire I mean spice. Some foods go better when you turn up the heat (spice) a bit then others do nicely with a sweeter sauce that is milder on the heat. And what kind of heat there are different things we can use to add heat to your sauce like, chipotle chilies, cayenne pepper, horseradish or even many mustards pack the heat on so you can see these are all very different flavors and most likely you wouldn’t want to cross mix them. Continue reading
Barbeque sauce is available in jars and bottles, but why settle for one of those when you can make your own barbeque sauce? There are plenty of different types, but sometimes you will be in the mood for a Chinese style sauce which may be used as a marinade, basting sauce or dipping sauce (or all three!) You can marinate ribs, chicken or pork in this sauce for between 4 and 24 hours before barbequing it until it is not only cooked but also slightly charred, for a superior flavor, add a little to baste the meat during cooking, or set some aside to serve as a dipping sauce. Simmering the ingredients together makes the sauce rich-tasting, thick and the best consistency. All those flavors combine so well.
To make this flavorful Chinese barbeque sauce, we are using sherry, ketchup and hoisin sauce as the main flavors, so you get a tangy, full flavor, and then we also add ginger, hot sauce, garlic, honey, rice vinegar, and some 5-spice powder to add the other accents to the flavor and round out the sauce. This is spicy without being too fiery, and it goes with pork and ribs especially well, but you can also try it on duck, chicken, fish, or even vegetables. Our recipe makes 1½ cups of this tasty sauce but of course you can double or triple the amount you make if you are going to use it to marinate and also to baste. Choose which meat, poultry or fish you want to cook, then you can make this tasty sauce to go with it.
So Many Uses
If you are marinating chicken, either boil the marinade for 5 minutes afterwards to make a sauce or toss it out, in case of contamination from the raw poultry. Perhaps you only want to use this as a marinade, in which case toss it out afterwards if you used it on poultry, or use it as a basting sauce during cooking. Another idea is to cook the meat after applying a spice rub, or just some oil, then serve this on the side for dipping. Try coating ribs in it before cooking for sticky ribs offering a wonderful Chinese flair. Use your imagination and you will be able to come up with many more uses for this wonderful Chinese barbeque sauce. After making this, you will never want to buy the bottled kind again because those simply do not offer the same depth of flavor, and why would you want to settle for second best anyway when this is so easy to prepare? Continue reading
There is nothing difficult about making your own barbeque sauce from scratch, as the following recipe shows. This is so easy to do. All you need to do is combine your ingredients in a pan and bring the mixture to a boil. Stir it frequently and once it reaches a boil, the ingredients will be well combined and the flavors will have melded together. You can then allow it to cool and add some salt to taste. That is how simple it is to make your own barbeque sauce recipe from scratch in just a few minutes. The following recipe makes about 1½ cups of this tasty barbeque sauce but why not make more than you think you need, because you will definitely use it. This sauce goes with all kinds of meats or poultry, and it keeps in the refrigerator for up to a week.
You will notice there are quite a few ingredients in this recipe and that might surprise you, especially if you have tried any 2-ingredient or 3-ingredient barbeque sauce recipes. However, all the ingredients are easy to find (you will probably already have most of them to hand) and this clever concoction of flavors ensures a well-balanced, well-rounded barbeque sauce, which offers a better, fresher flavor than anything you could get out of a bottle. Whether you are planning to serve this with pork chops, steak, kabobs, chicken breasts, or burgers, there is no doubt everyone is going to love your homemade barbeque sauce recipe. It is going to be very popular indeed and, as the cook, so are you!
A Sticky Sweet Treat
Some barbeque sauce recipes are more savory than sweet while others might be spicy or just downright unusual, but this one is pretty typical of what you would expect from such a sauce. The molasses adds a rich, earthy, sweet flavor which is backed up by the brown sugar, ketchup, and apricot preserves (which also add fruitiness). Then you have cloves, allspice, apple cider vinegar, and garlic for distinctive accents, along with black pepper, mustard, hot sauce, and chili powder to add heat. Take all those flavors and combine them, and you can imagine how delicious and nicely rounded the finished sauce is going to be. It is neither too sweet nor too savory, nor too hot or too mild, but a fitting combination of all these factors, ensuring it goes beautifully with whatever barbequed food you are planning to serve with it. Continue reading
Although salmon filets are a popular barbeque option, salmon steaks are also very tasty and tend to hold together well when cooked and flipped over. Salmon steaks are widely available. Use fresh ones if possible. If you are using frozen ones then thaw them in the refrigerator overnight and pat them dry with plenty of paper towels. Examine the steaks to check for pin bones. The easiest way to do this is just rub your fingers over the surface of the fish. If you find any pin bones you can use culinary pliers or bone tweezers to remove them. Leave the skin in place. Some people eat the skin while others do not, but it looks attractive on the fish and helps hold it together so it is best not to remove it. This recipe makes 4 servings but feel free to double it if you are feeding a crowd, or halve it if you are just cooking for two and do not want leftovers to enjoy the next day.
This recipe features a tasty homemade barbeque sauce. Although it is not a typical barbeque sauce, at least not the same as the one you usually use, you will find it very flavorful and really good paired with the salmon. The sauce is cooked on the stove to blend the flavors, softening and sweetening the shallots and garlic, and coaxing all the taste out of the other ingredients. The sauce also has honey, hoisin and ketchup for sweetness, fish sauce, rice vinegar, soy sauce, and sesame seeds for Asian flair, and some chili paste to add a spicy touch. You can use sambal oelek (Indonesian chili paste) or another kind. The flavor is well-balanced and you can tweak the sauce, perhaps using less chili in there if you prefer it milder. To toast the sesame seeds, simply cook them in a dry skillet over a moderate heat, tossing often until they are light brown and fragrant. Be careful so they do not burn. This sauce is used to baste the fish while it cooks, to add flavor and lock in the juices, and you can serve the remainder over the salmon.
Tips to Ensure Perfect Results
Make sure your salmon is totally thawed before you begin the recipe, if you are using frozen salmon, and pat off any excess water or liquid on it with paper towels. You can use olive oil, canola oil or another kind of oil in the recipe. Even peanut oil would work, or a vegetable blend. The barbeque should be medium-hot or hot, which means you can only hold your hand a few inches above the flames for a couple of seconds before pulling it away. Either coat the salmon with oil before putting it on the barbeque or use an oil-soaked rag to quickly grease the grates. It is probably easier to just coat the fish though, and of course this will stop it sticking. Serve these delicious salmon steaks with rice or potatoes and perhaps some salad or vegetables too. The salmon should rest for a few minutes after cooking it, and then it can be served. Everyone will love this unusual dish! Continue reading
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