Catalina Cajun Bbq Sauce Recipes

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CAJUN BBQ SAUCE



Cajun BBQ Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 25m

Number Of Ingredients 0

Steps:

  • Combine 1 cup barbecue sauce, 1/4 cup bourbon and 2 teaspoons Cajun seasoning in a saucepan. Simmer until slightly thick, stirring occasionally, 20 minutes.

CAROLINA BBQ SAUCE



Carolina BBQ Sauce image

A friend gave me this recipe some years ago for a vinegar-based sauce with mustard seed. You can use smoked pork neck bones in place of ham hocks if available.

Provided by go_vikes

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 40m

Yield 12

Number Of Ingredients 9

2 cups apple cider vinegar
1 ½ cups apple cider
1 cup dark brown sugar
1 tablespoon yellow mustard seed
2 tablespoons Dijon mustard
½ cup tomato paste
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 smoked pork neck bones

Steps:

  • Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.

Nutrition Facts : Calories 110.6 calories, Carbohydrate 25.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.7 g, Sodium 207.8 mg, Sugar 22.9 g

3-INGREDIENT CAJUN BBQ RIBS RECIPE BY TASTY



3-ingredient Cajun BBQ Ribs Recipe by Tasty image

Here's what you need: baby back ribs, cajun seasoning, BBQ sauce

Provided by Alvin Zhou

Categories     Dinner

Yield 2 servings

Number Of Ingredients 3

½ rack baby back ribs
3 tablespoons cajun seasoning
1 cup BBQ sauce

Steps:

  • Preheat oven to 250°F (120°C).
  • Rub the Cajun seasoning evenly over the top and bottom of the ribs.
  • Bake for 2 hours, until ribs are tender.
  • Increase oven temperature to 500°F (260°C).
  • Brush the BBQ sauce evenly over the top and the sides.
  • Bake for an additional 15 minutes, until the sauce is bubbly and caramelized.
  • Serve with the extra BBQ sauce!
  • Enjoy!

Nutrition Facts : Calories 595 calories, Carbohydrate 59 grams, Fat 29 grams, Fiber 1 gram, Protein 20 grams, Sugar 46 grams

BEST CAROLINA BBQ MEAT SAUCE



Best Carolina BBQ Meat Sauce image

I can't take all the credit for this stuff. I have had to search, and snoop and experiment to get it right. (Thanks Big Daddy's!) But I've had barbeque in some of the best little places in the Carolina's, and this stuff rules there! Fantastic on pork! Or try brushing some on chicken as it finishes off the grill! Use fresh ground peppers for the best flavor. This will keep in fridge for a couple of weeks.

Provided by TRIPPER

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 8h55m

Yield 12

Number Of Ingredients 12

1 ½ cups prepared yellow mustard
½ cup packed brown sugar
¾ cup cider vinegar
¾ cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
½ teaspoon cayenne pepper
1 ½ teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 ½ teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste

Steps:

  • In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
  • Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 12.2 g, Cholesterol 5.1 mg, Fat 3.9 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 396.3 mg, Sugar 9.4 g

BARBECUE SAUCE AU JUSTIN



Barbecue Sauce Au Justin image

Adopted! This must be one of Justin Wilson's recipes, the Cajun Cook from PBS. I love his food and this is really a tasty sauce. I'm not a big fan of steak sauce, but A1 is great in this recipe. Like the tang of it...

Provided by Queen Dragon Mom

Categories     Cajun

Time 2h10m

Yield 1 serving(s)

Number Of Ingredients 13

2 cups onions, chopped
1/2 cup wine vinegar
1/2 cup bell pepper, chopped
4 teaspoons salt
1/2 cup olive oil
1/4 cup louisiana hot sauce
2 tablespoons garlic, chopped
1 1/2 cups dry red wine
2 cups ketchup
1/2 teaspoon celery seed
2 tablespoons parsley, dried
1 cup steak sauce
2 tablespoons lemon juice

Steps:

  • Saute onions and bell pepper in olive oil.
  • Add garlic, wine and the rest of the ingredients.
  • Bring to a boil.
  • Cover, then cook over a low fire for at least 2 hours.
  • Use on finished barbecue, NOT AS A BASTING SAUCE.

Nutrition Facts : Calories 1914.9, Fat 110.8, SaturatedFat 15.4, Sodium 16176.9, Carbohydrate 175.4, Fiber 8.2, Sugar 128.7, Protein 14.1

CAROLINA BBQ SAUCE RECIPE - (4/5)



Carolina BBQ Sauce Recipe - (4/5) image

Provided by SunCoaster

Number Of Ingredients 21

Although far from fool-proof, I used the following scheme:
First, a few disclaimers. Categorizing BBQ sauces is a tough job.
Except for the distinction between Eastern Carolina vinegar sauces,
the distinctions are not always clear cut. I've done a classification
based on 1) the comments of the original source and 2) simple induction
by looking at the characteristics of sauces from different localities,
3 ) articles on regional variation in BBQ.
1 ) North Carolina Eastern: vinegar base, no tomato
2 ) North Carolina Piedmont: vinegar base, with small amounts of tomato
3 ) North Carolina Western: strong tomato with some vinegar
4 ) South Carolina: mustard base, usually with some tomato
5 ) Charlotte: thin tomato
Next, I have not included attributions, since I don't remember where
most of the sauces came from. I assumed that this file would be strictly
for personal use.
In addition, the recipes are rather telegraphic. To save
space, I included minimal cooking instructions and often abbreviate
ingredient names (tom for tomato, pepper always refers to black pepper,
etc.)
Lastly, any additions would be appreciated.
**************************************

Steps:

  • First, a few disclaimers. Categorizing BBQ sauces is a tough job. Except for the distinction between Eastern Carolina vinegar sauces, the distinctions are not always clear cut. I've done a classification based on 1) the comments of the original source and 2) simple induction by looking at the characteristics of sauces from different localities, 3) articles on regional variation in BBQ. Although far from fool-proof, I used the following scheme: 1) North Carolina Eastern: vinegar base, no tomato 2) North Carolina Piedmont: vinegar base, with small amounts of tomato 3) North Carolina Western: strong tomato with some vinegar 4) South Carolina: mustard base, usually with some tomato 5) Charlotte: thin tomato Next, I have not included attributions, since I don't remember where most of the sauces came from. I assumed that this file would be strictly for personal use. The only exception is the first recipe, which is from a friend's father. In addition, the recipes are rather telegraphic. To save space, I included minimal cooking instructions and often abbreviate ingredient names (tom for tomato, pepper always refers to black pepper, etc.) Lastly, any additions would be appreciated. ************************************* * North Carolina: Eastern Vernon's Dad's Sauce (A real family recipe from NC) 1 gallon cider vinegar 6 oz Texas Pete 10 oz worcestershire 1 1/4 oz crushed red pepper mustard thicken (opt) 1. Age at least 1 day. Marinate items overnight and serve extra sauce with meal. * North Carolina: Eastern Style 4 c cider vinegar 1/4 c brown sugar 3 tb salt 1 tb red pepper flk 1 1/2 ts cayenne 1 ts pepper * North Carolina: Eastern Style with Chili 2 c cider vinegar 1 tb tabasco 2 tb paprika 3 tb salt 1 tb worcester 1 tb chili powder 3 tb pepper 1 c water * North Carolina: Eastern Rub & Sauce Rub: 2 ts salt 2 ts sugar 2 ts brown sugar 2 ts cumin 2 ts chili powder 2 ts pepper 1 ts cayenne pepper 1/4 cup paprika Sauce: 1 c white vinegar 1 c cider vinegar 1 tb sugar 1 rb red pepper flake 1 tt tabasco 1 tb pepper * North Carolina: Eastern Style with Sugar 1 c white vinegar 1 c cider vinegar 1 tb red pepper flake 1 tb sugar 1 t tabasco s&p * North Carolina: Eastern Style with Sugar II 2 c cider vinegar 2 tb salt 2 ts ground red pepper 1 tb red pepper flakes 2 tb brown sugar * North Carolina: Eastern Style with Sugar III 1 c cider vinegar 2 tb salt 1/2 ts red pepper 1 ts red pepper flakes 1 tb brown sugar * North Carolina: Eastern Style with Sugar and Chili 8 c cider vinegar 4 c water 4 tb worcester 4 tb chili powder 6 tb paprika 6 tb red pepper flake 12 tb pepper 6 tb salt 4 tb sugar * North Carolina: Eastern Style with Molasses 1 gall cider vinegar 1/2 c salt 2 tb red pepper 3 tb red pepper flakes 1/2 c molasses * North Carolina: Eastern Style with Butter 8 tb mustard 1 ts pepper 6 tb sugar 1 ts white pepper 1 c cider vinegar 1/2 ts soy 2 ts chili powder 2 tb butter 1. Combine all but soy & butter, heat 10 min. Add Soy and butter at end. * North Carolina: Eastern Style Thined with Butter 1/2 c vinegar 1 1/2 c 1 ts mustard 1/4+ ts cayenne 1 ts paprika 2 tb sugar 2 ts salt 1 tb worcester 1 tb tabasco 1 tb chili powder 1 tb pepper 1/2 lemon juice 1 clove garlic 8 tb butter 1. Cook all but butter 15 min. Strain. Add butter and sit 30 min. * North Carolina: Eastern Style with Butter III 2/3 c mustard 1/2 c white sugar 1/4 c brown sugar 1 c cider vinegar 2 tb chili powder 1 ts black pepper 1 ts white pepper 1/4 ts cayenne pepper 4-5 drops tabasco 1/2 ts soy sauce 2 tb butter 1. Mix all except soy, butter and mer 10 minutes. Remove from heat. Stir in soy and butter. * North Carolina: Eastern Style with Sugar and Butter IV 2 ts salt 1 tb paprika 2 tb sugar 1/2 ts cayenne 1/2 ts dry mustard 1 ts pepper 2/3 c water 1/4 c worcester 2/3 c red wine vinegar 1/2 c butter 1. Boil dry ingredients in water. Remove from heat add rest. * North Carolina: Eastern Style with Herbs 1 c cider vinegar 1/2 c water 2/3 c minced onion 1 clove garlic 1 ts pepper 1/2 ts salt 2 ts red pepper flake 1 ts sugar 1 bay leaf 2/3 ts thyme 3 tb peanut oil 3 ts dry mustard 1 ts cold water 1. Boil all but last two ingredients for five minutes. Dissolve mustard in water and add. * North Carolina: Eastern Style Sweet & Sour 2 c cider vinegar 1 c brown sugar 1 c mustard 1/2 ts cayenne pepper 1 1/2 ts pepper 1/2 t salt 1 tb worcester 1 ts tabasco sauce * North Carolina: Eastern Style Sweet & Sour II 1 gal cider vinegar 3/4 c salt 2 tb cayenne 3 tb red pepper flakes 1 c brown sugar * North Carolina: Eastern Style with Onion 2 c cider vinegar 1 tb peppercorns 1 ts celery seeds 1 ts salt 1 tb hot pepper flakes 1 grated onion 1 c water * North Carolina: Eastern Style Lemon Mop 1 c cider vinegar 1/2 c water 3 tb lemon juice 3 tb butter 1 ts cayenne 2 ts tabasco 2 tb worcester 2 tb sugar * North Carolina: Piedmont (smoked pork) 1 1/2 c vinegar 10 tb ketchup 1/2 c water 1 tb sugar 1/2 tsp cayenne pinch red pepper s&p 1. simmer: Cook, stirring, until sugar dissolves. * North Carolina: Piedmont II 1 1/2 c cider vinegar 1/2 c ketchup 1 ts salt 1/8 ts red pepper flakes 1 tb sugar 1/2 c water * North Carolina: Piedmont III 1/2 stick butter 1/4 c minced onion 1 1/4 c cider vin 1 1/4 c ketcup 3/4 tb brown sugar 1 ts worcester 1/4 ts cayenne s&p 1. Saute onion in butter. Add rest and simmer 30 min. Use on pork smoked with vinegar based mop. * North Carolina: Piedmont IV 2 tb brown sugar 1 tb dry mustard 1 tb celery salt 1 tb cayenne 1 tb black pepper 1 tb paprika 2 tb cornstarch 1/2 ts allspice 4 c tom juice 1 1/2 ts worcester 1 c white vinegar 1 tb grated onion 1. Prevent lumping: mix dry ingredients, add some liquid to make paste. Add all liquids . Cook 2 hrs. * North Carolina: Piedmont V 1/8 ts cinnamon 1/3 c cider vinegar 1/2 c ketchup 1/2 ts chili powder 1/2 ts nutmeg 1 teaspoon salt 1 ts celery seed 1 c water North Carolina: Piedmont VI 1 1/2 c brown sugar 1/2 c vinegar 1 stick butter 1 c ketchup 6 oz Heinz 57 sauce 1 tb celery seed 1 c onion, chop 1 clove garlic 1 tb dry mustard red pepper flakes 1. Cook sugar, butter until bubbles. Add vinegar and whisk. Add rest and cook until thick. * North Carolina: Piedmont VII Marinade: 1 c apple cider 1/2 ts cayenne BBQ sauce: 1/4 c worcester 1/4 c brown sugar 1/4 c cider vinegar 1/4 c water 1/4 c ketchup 2 ts chili powder * North Carolina: Piedmont VIII (Simmer briefly) 2 c vinegar 1 c water 1/2 c ketchup 2 1/2 tb chili powder 1 tb pepper 1 1/2 tb brown sugar 1 tb lemon juice 1/2 ts salt * North Carolina: Piedmontt IX 32 oz ketchup 6 oz texas pete 2 oz tabasco 2 qt vinegar 2 oz chile powder * North Carolina: Piedmontt X 1 c white vinegar 1/2 c water 1/4 c ketchup 1 tb sugar 1/2 ts red pepper 1/2 ts black pepper 1/2 ts salt * North Carolina: Piedmontt XI 1 c cider vinegar 1 ts salt 1 tb celery salt 1/2 c ketchup 1/2 ts chili powder 1/8 ts nutmeg 1/2 ts brown sugar 1 c water * North Carolina: Piedmontt XII (Simmer until sugar dissolved) 1 c cider vinegar 1 ts salt 1 tb celery salt 1/2 c ketchup 1/2 ts chili powder 1/8 ts nutmeg 1/2 ts brown sugar 1 c water * North Carolina: Piedmont XIII 1 c ketchup 1 c water 1/4 c cider vinegar 1 small onion 2 t garlic powder 2 tb brown sugar 2 tb molasses 2 ts dry mustard 1 ts chili powder * North Carolina: Piedmontt XIV (Simmer 1 hr) 1/2 c water 1/2 c cider vinegar 1 c catsup 1 ts salt 1 tb sugar 1 tb worcester 1 tb tabasco 1/2 ts pepper 1 chopped onion * North Carolina: Piedmontt XV (Simmer 15 min.) 1 1/2 c cider vinegar 1/2 c water 1/2 c ketchup 1 ts salt 1 chopped onion 2 tb brown sugar 1 tb worcestershire 1/8 ts red pepper * North Carolina: Piedmont XVI 1 1/2 c cider vinegar 1/2 c ketchup 1 ts salt 1/2 ts ground red pepper 1/8 tb red pepper flak 1 tb sugar 1/2 c water * North Carolina: Piedmont XVII 1/3 c honey 1/3 c molasses 1 head garlic 2 tb whole cumin seed 3 tb coriander seed 1 tb peppercorns 8 dry chilis 2 bay leaf 3 tb tom paste 48 oz toms 4 c white vinegar 4 c water 1/4 c salt 1. Cook honey-chili 30 min/ Add toms, cook 15 min. Add rest, simmer 2-4 min. * North Carolina: Piedmont XVIII (Simmer until sugar dissolves.) 3/4 c cider vinegar 3/4 c ketchup s&p 3/4 ts red pepper flakes 1 ts sugar 1/4 c water * North Carloina: Western I (smoked pork) 1 c ketchup 1 c pack brown sugar 1/2 c lemon juice 1/4 c butter 1/4 c minced onion 1 tsp pepper sauce 1 tsp Worcestershire sauce. simmer 30 min 1. Reduce heat and simmer for 30 minutes. Use as a dipping sauce. * North Carloina: Western II (smoked pork) 1 can tomato 2 c water 1 6 oz can tom paste 2 dried chilis 1/2 c ketchup 2 tb worcestershire 2 ts chili powder juice of 2 lemons 1/4 c wine vinegar 2 1/2 ts salt 1/4 ts tabasco 2 tb pepper 1 chopped onion 1 clove garlic 2 bay leaf 1/2 lb butter 2 ts dry mustard 1. Simmer all 30 minutes. Strain and cool. * North Carloina: Western III (smoked pork) 1 c tomato sauce 1/4 c ketchup 1/4 c white vinegar 1/4 c water 2 tb brown sugar 1 tb paprika 2 tb Worcester 1 ts dry mustard 1/2 ts salt 1/4 ts chili powder 1/8 ts cayenne pepper. 1. Simmer for 10 minutes. Refrigerate for at least 12 hours before using. * North Carloina: Western IV (smoked pork) 2 tb brown sugar 1/4 ts chili powder 1/2 ts salt 2 tb worcester 1 c tom sauce 1/4 c water 1 tb paprika 1 ts dry mustard 1/8 ts cayenne 1/2 c white vinegar 1/4 c ketchup 1. Simmer 10 minutes and refrigerate overnight. * North Carloina: Western V (Simmer briefly.) 1/3 c cider vinegar 1 ts salt 1 ts celery seed 1/2 ts cinnamon 1/2 c ketchup 1/2 ts chili powder 1/8 ts nutmeg 1/2 ts brown sugar 1 c water * North Carolina: Western VI (smoked pork) 1 1/2 c brown sugar 1/2 c butter 1 c ketchup 1 sm bot Heinz 57 Sauce 1 tb celery seed 1 c onion 2 clove ga0rlic 1/2 c vinegar 1 tb dry mustard red pepper flakes 1. Carmel butter and sugar until bubbly. Add vinegar and whisk. Add rest until thickened. * South Central Carolina Baste/Bbq Sauce 3 tb peanut oil 2 garlic cloves 1 minced onion 1/2 c ketchup 1/3 c cider vinegar 2 tb lemon juice 2 tb honey 1 tb brown sugar 2 tb dry mustard 1 ts ginger salt * South Central Carolina Gold 1 1/2 c mustard 5 tb brown sugar 4 tb tomato paste 3 tb apple cider vinegar 1tb worcester 1/2 ts cayenne 1/2 ts black pepper 1/2 t garlic powder 1. Combine and simmer for about 5 minutes to. dissolve sugar. Important tip: Don't overcook. * South Central Carolina Gold II 1 c white vinegar 3/4 c mustard 1/2 chop onion 1/3 c water 1/4 c tom puree 1 tb paprika 6 cloves garlic 1 1/2 ts salt 2/3 ts cayenne 1/2 ts pepper 1. Simmer 30 min. * South Central Carolina Gold III 2 bot worcester 1 bottle tabasco 1/2 gal. vinegar 1 box pepper 1/2 gal. ketchup juice of 1 1/2 lemons jar yellow mustard 3/4 lb.margarine or butter 1 tb sugar 4 #2 cans tom 4 chop videlia onions * South Central Carolina Gold IV 2/3 c mustard 1/2 c sugar 1/4 c brown sugar 1 c cider vinegar 2 tb chili powder 1 ts black pepper 1 ts white pepper 1/4 ts cayenne 4-5 drops tabasco 1/2 ts soy 2 tb butter 1. Mix all but soy sauce, butter and simmer 15 min. Stir in soy, butter. South Central Carolina Gold V (Simmer 30 min.) 3/4 c mustard 3/4 c red wine vinegar 1/4 c sugar 1 1/2 tb butter 2 ts salt 1 tb worcester 1 1/2 ts pepper 1/2 ts tabascp * South Central Carolina Gold with Margerine (Simmer 10-15 min.) 3/4 c mustard 3/4 c red wine vinegar 1 1/2 tb margarine 2 ts salt 1 1/4 ts black 1/2 ts tabasco 1/2 ts worcester 1/4 c granulated sugar * South Central Carolina Ham 3/4 c water 3 tb minced onion 1 clove garlic 1 c mustard 1 ts dry mustard 3 tb chili sauce 2 tb + 1 ts sugar 2 ts honey 1 tb worcester 1/8 ts white pepper 1/4 ts black pepper 1/2 ts cayenne 1. Cook 15 min. Baste Ham. * Charlotte Pork Sandwhich (smoked pork) 1 tb brown sugar 1 tb flour 1 tb dry mustard 1 ts salt 1 ts pepper 1 ts paprika 1 ts cayenne 1 clove garlic 1 ts chili powder 1/2 c water 1/2 c vinegar 1/2 c chicken broth 1 tb lemon juice 1. Smoke pork, then shred finely. Heat sauce ingredients 20 min but do not boil. Pour on pork and steep overnight. Skim fat and make pork patties. Heat and serve with cole slaw on bun. * Charlotte Pork Sandwich (Boil, them smoke.)) Boil: 2 6 lb. pork shoulder 12 whole cloves garlic 3 c cider vinegar Mop: 1 ts kosher salt 1/4 c simmer liquid 12 garlic cloves from pork 3/4 ts sugar 1 tb cayenne 1/4 ts pepper 3 1/2 c cider vinegar Sauce: 1 1/2 c mop 1/4 c pork-simmering liquid 1/3 cup smoky BBQ Sauce Salt tabasco 1. Simmer sauce 2 1/2 hour. Slow cook pork.

EAST CAROLINA BBQ SAUCE



East Carolina BBQ Sauce image

On a recent trip to the East Coast, I discovered this bold, spicy Carolina BBQ sauce. I'm not a huge fan of the thick and sugary sauces you typically see, so this recipe really intrigued me. It was served with pulled pork, but I've tried it on chicken and it works beautifully. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1 cup.

Number Of Ingredients 6

1 cup cider vinegar
1 tablespoon brown sugar
2 teaspoons coarsely ground pepper
2 to 3 teaspoons hot pepper sauce
1 teaspoon salt
1/2 to 1 teaspoon crushed red pepper flakes

Steps:

  • Combine all ingredients in a jar or shaker. Seal and shake until sugar has completely dissolved. Use or store at room-temperature for up to 2 weeks.

Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

CAROLINA BBQ GOLD SAUCE



Carolina BBQ Gold Sauce image

A slightly sweet, mustard-based barbecue sauce popular in South Carolina for use when grilling or roasting chicken and pork. Recipe is for a mild version - with an optional Hot version. If you like really browned chicken, start basting early; otherwise, baste frequently after the first 30 minutes of grilling. For crockpot BBQ, add 1 cup of sauce the crockpot with Boston butt, and cook until very tender. Remove and discard excess fat from pork. Chop or shred pork, place in buns, and serve with extra sauce.(serving=1/4 cup)

Provided by BeachGirl

Categories     Sauces

Time 45m

Yield 1 quart, 16 serving(s)

Number Of Ingredients 18

2 cups apple cider vinegar
1 1/2 cups prepared mustard
1 (6 ounce) can tomato paste
1 1/2 cups Splenda granular or 1 1/2 cups granulated sugar
2 tablespoons molasses
1 cup water
1 teaspoon Worcestershire sauce
1 -2 teaspoon onion powder or 1/2 cup finely minced onion, sauteed
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4-3/8 teaspoon cayenne pepper (optional)
1/2-3/4 teaspoon crushed red pepper flakes (optional)
2 -3 teaspoons louisianna hot sauce (optional)

Steps:

  • In saucepan, whisk together all dry ingredients.
  • Add mustard, tomato paste, and molasses.
  • Slowly add vinegar, whisking till blended.
  • Add water and whisk to blend.
  • Heat over medium-low heat till hot; lower to simmer and simmer 30-45 minutes.
  • Cool, then pour into glass bottle or other non-reactive container.
  • Refrigerate, if desired.
  • Our favorite way to use this sauce (1) poured over chopped pork on buns or (2) to baste bone-in chicken when grilling.
  • The sooner you baste, the more browned the chicken gets, and we like it browned and charred (not burned), so we baste early and frequently.

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From pinterest.co.uk


CAROLINA VINEGAR BBQ SAUCE - A SOUTHERN SOUL
Carolina Vinegar BBQ Sauce Is: tangy with a peppery kick. easy to make with just 6 ingredients. a classic sauce for pulled pork. is great to serve with chicken and ribs. totally addictive! The base of the recipe is apple cider vinegar which brings a strong …
From asouthernsoul.com


CATALINA DRESSING BBQ SAUCE RECIPE - FOOD NEWS
Worcestershire sauce. 2 tbsp (30 ml). mustard. 2 tsp (10 ml). salt. 1 tsp (5 ml). pepper. 1 cup (225 ml) Catalina salad dressing. Preparation. Cook onions in hot oil, until soft. Stir in remaining ingredients and simmer 15 minutes. Brush chicken with sauce.
From foodnewsnews.com


SPICY CAJUN BBQ DRY RUB RECIPE - BONAPPETEACH
2021-02-22 Instructions. Combine all the spices together in a bowl. You can whisk everything to combine, but the best way to combine them is to grind everything together into a finer powder in a spice grinder. Pulse a few times and then pour into a spice jar to store and use as needed.
From bonappeteach.com


CAROLINA BBQ SAUCE RECIPE
2022-01-16 Instructions. Whisk the mustard, maple syrup, brown sugar, apple cider vinegar, lemon juice, ketchup, Worcestershire sauce, garlic, onion, salt, and chili powder in a large bowl. Pour the Carolina BBQ sauce into a saucepot and cook it for 5-10 minutes, periodically stirring until it thickens slightly.
From bbqrevolt.com


CREOLE BBQ SAUCE - CAJUN WEEK - FEED YOUR SOUL TOO
1 1/2 cups beer. DIRECTIONS. Melt butter in large heavy-duty saucepot over medium-high heat just until brown, stirring constantly, about 1 minute. Add onions, peppers and garlic. Saute until very soft, about 15 minutes. The vegetables should begin to turn brown, not burned. Stir in vinegar and ginger. Bring to boil.
From feedyoursoul2.com


CAROLINA GOLD BBQ SAUCE RECIPE - A SOUTHERN SOUL
Instructions. To a small pot over medium-high heat, whisk all ingredients together and bring to a boil. Reduce heat and let the sauce simmer for 5 minutes stirring occasionally. Remove the sauce from the stove and let cool. Serve immediately or store in an airtight container in the refrigerator until ready to use.
From asouthernsoul.com


GRILLED CAJUN WINGS WITH ALABAMA WHITE LIGHTNING BBQ SAUCE
2015-06-04 Heat grill to medium heat. Oil grates with a vegetable oil-soaked wad of paper towels using tongs. Carefully place wings onto grill, minimally disturbing the rub, close lid and leave them be. Cooking time depends on the size. Most regular-sized wings take about 16-20 minutes, but these took a total of 35!
From wildflourskitchen.com


CAJUN BBQ SAUCE RECIPE | JD SEASONINGS
Method. STEP: Spray a pan with low calorie cooking spray, place over a medium heat, add the Onions and fry until soft and starting to brown then add the crushed Garlic and cook for a further minute. STEP 2: Add the balsamic Vinegar, Worcestershire sauce, White wine vinegar, lemon juice and tomato puree and mix well. STEP 3:
From jdseasonings.com


EASY CAROLINA BBQ SAUCE RECIPE - TRIFECTA NUTRITION
2022-01-24 1/2 teaspoon chili powder. 1/2 teaspoon garlic powder. 2 teaspoons arrowroot starch. INSTRUCTIONS. Gather and measure all of your ingredients for your Carolina BBQ sauce. Heat a small saucepan over medium-high heat and add in the avocado oil and diced onions. Sauce the onions for 5-6 minutes until they are slightly browned and aromatic.
From trifectanutrition.com


1960’S CATALINA DRESSING RECIPE - INSANELY GOOD
2022-04-28 Step 2: Add the oil. While the food processor is still running, pour the oil gradually. This will thicken the dressing and make it nice and creamy, even without using milk or cream. If you do it right, you’ll create a homogenous mixture, not one with the oil and the other liquids separated.
From insanelygoodrecipes.com


CAJUN BARBECUE SAUCE : HEALTHY BARBECUE (BBQ) SAUCE FROM DR.
Barbecue gets a bad rap. This is because people only think of ribs or other high fat cuts of meat. This sauce is great on shrimp, fish, lean pork chops or pork tenderloin. There's no sodium in the sauce but you can add a little to the food you are cooking - about 1/8 teaspoon per serving.
From drgourmet.com


AUTHENTIC CAJUN BARBECUE SAUCE | RECIPELION.COM
Finely chop capsicum, onion and garlic. Melt butter in a saucepan and saute capsicum mixture until golden. Stir in tomato puree and teriyaki thick sauce. Add Worcestershire sauce, chives, parsley and chilli powder. Simmer over a low heat until vegetables are tender. Serve with barbecued steak or sausages.
From recipelion.com


SHRIMP & BBQ SAUCE - CATALINA OFFSHORE - ONLINE FISH MARKET
How to Prepare: Heat cast iron skillet or wok on high, add butter and shrimp and cook until shrimp are almost done, about 2 to 3 minutes. Add BBQ sauce to shrimp and heat until sauce is bubbly, about a minute. Serve shrimp over rice and garnish with lemon and green onions.
From catalinaop.com


CAJUN BBQ SAUCE | REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
Step 1. Cook garlic and onion in the butter until tender but not brown. Step 2. Add remaining ingredients and simmer 30 minutes, stirring occasionally. Step 3. Serve with grilled hamburgers and frankfurters. If you like hot, increase cayenne to one teaspoon and/or add two fresh chopped jalapeno.
From realcajunrecipes.com


CAJUN MARINATED BBQ CHICKEN - SPARKLES OF YUM
2020-01-14 Put all marinade in a large zip top bag with chicken, and place in a bowl in your fridge for 4-8 hours. Get the grill ready to medium-high heat. You can use the rest of the marinade to brush on chicken as you turn it and add BBQ sauce the last few minutes. Cook until an internal temp of 165 degrees or the juices run clear.
From sparklesofyum.com


BARBECUE SAUCE-GRILLING - KING OF THE CAJUNS
BUY NOW. Our southern barbecue sauce brings you the true taste of the south! Use this mouthwatering southern barbecue sauce on a variety of food including chicken, ribs, shrimp, steak, pork, and any other kind of food It coupled with your Traeger or Weber meets all your grilling needs! King Of The Cajun Barbecue Sauce come in four flavors:
From kingofthecajun.com


SIMPLE CAJUN BBQ SAUCE | FIRST...YOU HAVE A BEER
2021-07-19 Whisk all the wet ingredients together in a saucepan over medium heat and bring to a simmer. Add the Jalapeno (if using) and the Herb ad Spice Blend, whisk to incorporate all the all ingredients. Return the sauce to a simmer. Reduce the heat to maintain a …
From sweetdaddy-d.com


VINEGAR BASED CAROLINA BBQ SAUCE RECIPE - CHEF BILLY PARISI
2021-06-30 How to Make BBQ Sauce from Scratch. Use these easy-to-follow instructions for making this delicious Carolina BBQ sauce from scratch: Add the vinegar and brown sugar to a medium-size saucepot and bring to a boil. Turn the heat down and add in the remaining ingredients and simmer on low heat for 5 minutes.
From billyparisi.com


10 BEST CAJUN BBQ SAUCE RECIPES | YUMMLY
2022-07-12 bbq sauce, apple jelly Carolina Mustard BBQ Sauce- Sweet and Tangy BBQ Sauce A Fork's Tale red pepper flakes, garlic powder, apple cider vinegar, honey and 5 more
From yummly.com


OLD FASHIONED BARBECUE SAUCE - CAJUN RECIPES
1/2 gallon cooking oil 3 lbs. onions 3 medium bell peppers 1 stalk of celery 1 bunch of onion tops 1 bunch of parsley 1 pod of garlic 3 cans of 8 oz. tomato sauce
From cajun-recipes.com


CATALINA DRESSING BBQ SAUCE RECIPE | CDKITCHEN.COM
2020-04-10 3/4 cup ketchup. 3/4 cup water. 1/3 cup lemon juice. 3 tablespoons light brown sugar. 3 tablespoons Worcestershire sauce. 2 tablespoons prepared mustard. 2 teaspoons salt. 1 teaspoon black pepper. 1 cup Catalina salad dressing.
From mastercook.com


CAJUN BBQ SAUCE - COOK WITH LARS
2008-06-02 Ingredients: 1 Tbs garlic; minced; 1 Tbs jalapeño peppers; minced; 4 cups Lars”s Ketchup; 1 cup yellow onions; finely chopped; ½ cup molasses; ½ cup dry red wine; 2 Tbs lemon juice, fresh squeezed
From cookwithlars.com


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