Burnttonguebbqsauce Recipes

A VERY POPULAR BBQ SAUCE

Steps:

• In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

ASIAN BBQ SAUCE

Steps:

• Whisk the ketchup, mustard, brown sugar, vinegar, ginger, green onions , cayenne, soy sauce, and sesame oil in a medium saucepan. Bring to a simmer, stirring occasionally, and remove the pan from the heat.
• Let the sauce cool to room temperature, then use toward the end of barbecuing, applying the sauce with a basting brush and serving extra sauce on the side.

BUBBA'S BEST BBQ SAUCE

Steps:

• In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.

BURNT TONGUE BBQ SAUCE

Steps:

• Combine all ingredients in a large saucepan.
• Using a wire whisk, mix ingredients until smooth.
• Bring bbq sauce to a boil over high heat, then reduce the heat and simmer the sauce to desired thickness (I simmer mine for about an hour).
• Remove sauce from heat when thickened and pour into a one quart jar.
• This recipe will generously coat 4 lbs of ribs, with sauce left over for dipping.
• For bbq pork spareribs, cut ribs in 3-6 rib sections.
• Coat rib sections generously with bbq sauce and wrap in tinfoil.
• If you have time, I suggest you marinate these ribs in the refrigerator for 24-36 hours.
• Preheat oven to 300 degrees.
• Cook ribs wrapped in foil for 2-3 hours at 300 degrees, ribs are ready when the meat has shrunk and about 1/2 inch of the bone is sticking out.
• Remove ribs from tinfoil and coat generously with bbq sauce.
• Bbq ribs for 2-3 minutes per side, or until sauce starts to char a little (if you like your sauce burnt more just bbq longer).

ARTHUR BRYANT'S BURNT ENDS

Steps:

• Prepare smoker for cooking, heating to 180 to 200 degrees F.
• Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.
• Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.

BBQ BURNT ENDS

Steps:

• For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
• Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
• For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
• Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
• Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.

BUCKTHORN BBQ SAUCE

Steps:

• Combine ketchup, apple cider vinegar, molasses, honey, salt, garlic powder, onion powder, and hot sauce in a sauce pan; bring to a boil.
• Reduce to a simmer and cook until desired consistency is reached (30 to 45 minutes), stirring occasionally.
• Remove from heat and cool.
• Add to your meat of choice near the end of cooking; if you add too early it will burn because it is sweet.

BOURBON BURNT SUGAR SAUCE

Steps:

• In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel. Remove the skillet form the heat, into the side of the skillet carefully pour 1/2 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved. Add the bourbon and simmer the sauce for 2 minutes. Remove the skillet form the heat, let the sauce cool slightly, and pour it into a heatproof pitcher. The sauce will thicken as it cools. To return the sauce to a liquid state set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency. Serve the sauce warm over ice cream.

BOURBON AND BROWN SUGAR BARBECUE SAUCE

Steps:

• Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.