Matts Bbq Sauce Recipes
KETO BBQ SAUCE - SWEET & LOW CARB WITH A SMOKEY FLAVOR
This Keto BBQ Sauce Recipe is a super simple recipe that turns meat dishes into a delicios party in your mouth.
Provided by Matt
Categories Condiments
Time 15m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a saucepan.
- Place on stove over medium heat and lightly simmer for 5 minutes.
- Allow to cool and jar or put in a serving dish
Nutrition Facts : ServingSize 10 ml, Calories 9 kcal, Carbohydrate 2 g, Sodium 221 mg
BAR-B-QUE SAUCE
This is an easy to make Bar-B-Que sauce using ingredients most people have at home.
Provided by Debi K
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.
Nutrition Facts : Calories 32.9 calories, Carbohydrate 8.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 283.4 mg, Sugar 7.2 g
MATT'S BBQ SAUCE
Steps:
- Preparation: Dice and saute peppers and onions in butter, add rest of ingredients and simmer 2-3 hours.
MATT'S BBQ SAUCE
Steps:
- Combine all, simmer till reduced by 1/3
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- Make homemade rub by mixing together equal parts Kosher salt, pepper, garlic powder, onion powder, and paprika.
- Make the sweet barbecue sauce by mixing together the ketchup, brown sugar, soy sauce, and rub to taste.
- Season both sides of the ribs with a generous amount of rub. You can use olive oil or mustard as a binder.
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- Trim the Brisket. There are a lot of preferences in how to trim a brisket. Here are some basic guidelines to get you started: Shave off the hard fat on the meat side of the brisket without digging into the meat.
- Season the Brisket. Central Texas barbecue uses equal parts of coarse cracked pepper and Kosher salt. A lot of people like to add other ingredients, and Matt's seasonings make it easy to achieve a balanced flavor profile
- Cook the Brisket. Set your smoker to 275° F and smoke the brisket fat side up for around 6 hours until the internal temperature in the center of the flat is 165° F.
- Slice and Serve. Slice the brisket into two pieces 1/3 of the way down from the point (the thicker part of the brisket). Slice the flat in the same direction as your first cut.
TEXAS STYLE BRISKET | VIDEO RECIPE WITH MATT PITTMAN
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- Heat the Smoker to 225 Degrees Fahrenheit. For this cook, Matt uses a wood-fired offset smoker, but you can cook this recipe on any smoker that can hold an even heat for hours, such as a pellet smoker or cabinet style smoker.
- Trim the Brisket. Trim any hard and extra fat off of the meat side of the brisket. It is essential to remove any hard pieces of fat since they won't render during the cooking process.
- Season the Brisket. For seasoning, use two parts Holy Cow to one part Holy Gospel rub. There is no need to use a binder, but some prefer using a binder of oil, mustard, or pickle juice, which are all fine to use.
- Smoke the Brisket. For this recipe, Matt cooks the brisket the traditional Texas way—with the fat side up and the point (fatty end) of the brisket closest to the firebox.
- Wrap the Brisket. At this point, your brisket should have a 165 degree Fahrenheit internal temperature with a good bark. Now it is time to wrap the brisket in unwaxed butcher paper.
- Finish the Brisket. For the remainder of the cook, bump the temperature on your smoker up to about 250 degrees Fahrenheit and continue to smoke the wrapped brisket to an internal temperature of around 203 degrees Fahrenheit (or probe tender) in the thick part of the flat.
- Slice Your Texas Style Brisket. First, separate the flat and the point. Slice the flat side the same direction as your initial cut across the brisket.
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