Da Bomb Bbq Sauce Recipes

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.

DA BOMB BBQ SAUCE

Steps:

• Saute onion, pepper and garlic in oil until onions translucent.
• Add all other ingredients. Simmer 30 minutes, until consistency desired is reached.
• Adjust heat with more Sriracha sauce, salt with Lowry's.
• Brush heavily on meat of choice last 15 to 30 minutes of cooking - careful not to burn sauce.
• Keeps for weeks - covered n the back of the fridge.

CHERRY BOMB BARBECUE SAUCE

Steps:

• In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
• Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
• Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.

DA BOMB

Steps:

• Place thin slices of tomatoe in a flat plate or serving tray.
• Finely chop the green chillies and spread over the tomatoes.
• Sprinkle salt and pepper over the tomatoes.
• Liberally sprinkle the lemon juice over the tomatoes.

THIS AND THAT BBQ SAUCE

Steps:

• In a medium saucepan over low heat, mix the ketchup, brown sauce, lemon juice, balsamic vinegar, white vinegar, and Worcestershire sauce. Blend in the brown sugar and dry mustard until dissolved. Simmer 10 minutes, until thickened. Remove from heat, and allow to cool before using on meats as desired.