Mesa Bbq Sauce Recipes

MEMPHIS BARBECUE SAUCE

Steps:

• Combine all the ingredients except for oil.
• Bring to a low boil, stirring often.
• Using a splatter screen, reduce heat and simmer for 25 minutes, stirring occasionally.
• Remove from heat and whisk in oil until blended.
• Store in a sealed container in refrigerator.

MEMPHIS BARBECUE SAUCE

Steps:

• In a medium saucepan, saute onion in butter until tender. Stir in the mustard, salt and cayenne pepper; cook 1 minute longer., Stir in the ketchup, vinegar, sugar, Worcestershire sauce and mustard. Bring to a boil. Reduce heat; simmer, uncovered, until desired consistency, 10-15 minutes. Cool., Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.

BOBBY'S DRY RUBBED RIB-EYE STEAK WITH MESA BBQ SAUCE AND YUKON GOLD POTATO GRATIN

Steps:

• Combine all ingredients in a medium bowl.;
• Heat grill or grill pan to high.
• Rub each steak on 1 side with the dry rub. Brush with olive oil and grill, rub side down for 3 to 4 minutes or until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Turn the steaks over and brush the rub side with bbq sauce, turn over and grill for 1 minute.
• Remove steaks from grill and brush with additional bbq suace.
• Preheat oven to 400 degrees F. Butter a 9-inch square pan and sprinkle garlic over bottom of pan.
• Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of chiles and 1/3 of cilantro. Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover pan with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover and sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool. Sprinkle with cilantro.

MESA BARBECUE SAUCE

Steps:

• Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Pour the mixture in a food processor and puree.
• Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen.

BOBBY'S DRY-RUBBED RIB-EYE STEAKS WITH MESA BARBECUE SAUCE

Steps:

• For Bobby's Dry Rub:
• Combine all the ingredients in a small bowl. Makes about 1 1/4 cups. Any extra will keep in a tightly covered glass jar for several months.
• For the Steaks:
• Preheat a gas or charcoal grill to high. Rub each steak on one side with the dry rub, brush with olive oil, and grill, rub-side down, until golden brown, 3 to 4 minutes. Turn over and continue grilling 4 to 5 minutes for medium rare. Place on a large serving platter and brush with Mesa Barbecue Sauce.

MESA GRILL STEAK SAUCE

Steps:

• Whisk together the ketchup, horseradish, honey, mustard, maple syrup, Worcestershire, and ancho powder in a small bowl until combined, and season with salt and pepper.
• Cover and refrigerate for a least 1 hour to allow the flavors to meld.
• Bring to room temperature before serving.
• The sauce will keep for up to 2 days in the refrigerator stored in a tightly sealed container.

MESA GRILL BBQ SAUCE

Steps:

• 1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30-40 minutes until thickened, stirring occasionally. 2. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.