Brutes Barbecue Sauce Recipes

BRUTE'S BARBECUE SAUCE

Steps:

• In a large pan saute the onions, shallots and garlic in butter until soft over low heat.
• Next add brown sugar, lime juice, mustard, worcestershire sauce, ginger and hot sauce.
• Blend well.
• Add shredded lime rind and tomatoe sauce.
• Bring mixture to a rapid boil then simmer over med-low heat for 15 minutes.
• Add thyme leaves to sauce and simmer for 1 minutes.
• Brush barbeque sauce on chicken or ribs and enjoy.

CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE

Steps:

• In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
• Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
• Serve with fish or vegetables.

JUST THE BEST BARBECUE SAUCE EVER!

Steps:

• Mix all ingredients in medium bowl.
• Stir well.

BRUCE'S HOT BARBECUE SAUCE

Steps:

• In a blender, puree the apricots until smooth. Pour into a large Dutch oven; add the next 17 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally. , Stir in Liquid smoke if desired. Cool. Store in the refrigerator.

BRYCE'S BEST BARBEQUE SAUCE

Steps:

• In a saucepan over medium heat, mix the lemon juice, ketchup, steak sauce, balsamic vinegar, Worcestershire sauce, butter, brown sugar, Dijon mustard, black pepper, and red pepper. Blend until smooth, then mix in tomato paste. Stirring frequently, bring sauce to a boil. Reduce heat to low, and simmer 10 to 15 minutes, until slightly thickened.