Bullseye Bbq Sauce Recipe 345

BULL'S EYE ORIGINAL BARBECUE SAUCE COPYCAT

Steps:

• Combine all ingredients in a 2-qt sauce pan. Mix well.
• Simmer over very low heat for 15-minutes, stirring occasionally.

BULLSEYE BBQ SAUCE RECIPE - (3.4/5)

Steps:

• 1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth. 2. Bring mixture to a boil, then reduce heat and simmer uncovered for 45 minutes or until thick. 3. After the sauce cools you can use it immediately, but it's best to store it in a covered container in the refrigerator overnight where the flavour improves.

BBQ SAUCE

Steps:

• In a medium bowl or bottle, combine the vinegar, ketchup, water, sugar, salt and chili powder. Mix well and store in the refrigerator until ready for use.

BULLS EYE BBQ SAUCE (HICKORY)

Steps:

• In a large pot, combine water, corn syrup, tomato paste, brown sugar, molasses, salt, onion powder, garlic powder, black pepper, ground mustard, paprika, and cayenne pepper. Whisk until combined and bring to a boil. Reduce heat to a simmer and cook uncovered for 15-20 minutes.
• Add vinegar, stir to mix and return to a simmer. Cook uncovered for another 15-20 minutes or until thick. Stir frequently to avoid burning.
• Add liquid smoke and whisk to combine thoroughly.
• Ladle hot mixture into hot, sterilized, sealable bottles and seal. Allow bottles to cool.
• Store in cupboard. Keeps 24 months or more.
• Refridgerate after opening.
• Remember to follow the instructions. Timing of added ingredients does make a difference.
• Single batch makes 500ml.

BULL'S-EYE MEMPHIS STYLE RED-EYE BBQ RIBS

Steps:

• Place each rack of ribs on separate large sheet heavy-duty foil; rub with coffee grounds. Wrap ribs in foil. Refrigerate 1 hour.
• Heat charcoal grill to medium heat. Arrange coals evenly on each side of charcoal grate. Place wrapped ribs on center of grate; cover with lid. Grill 2 hours.
• Remove ribs from foil; discard foil. Place ribs, meat-sides down, on grill grate; brush with 1/4 cup sauce. Grill 10 min., turning after 5 min. and brushing with remaining barbecue sauce.

BULL'S-EYE ULTIMATE GRILLED BURGER

Steps:

• Heat greased grill to medium heat. Place onions in center of 18x12-inch sheet of heavy-duty foil. Top with 1 Tbsp. barbecue sauce. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Mix meat, peppers and 1 Tbsp. of the remaining barbecue sauce; shape into 4 patties.
• Grill burgers and foil packet 14 to 18 min. or until burgers are done (160ºF), turning burgers over after 8 min. and brushing occasionally with remaining barbecue sauce. Remove foil packet after 15 min. Add buns, cut-sides down, to grill. Cook 2 min. or until toasted.
• Cut slits in packet to release steam before opening packet. Spread bottom halves of buns with dressing; cover with burgers, cheese, onion mixture and tops of buns.