Apple City Barbecue Sauce Mike Mills Food

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APPLE BARBECUE SAUCE!



Apple Barbecue Sauce! image

Adapted from a recipe by Mike Mills. This sauce is smooth and on the thin side, and it seeps down into the meat. Mike Mills is the only person to win three Grand World Champion titles at the Memphis in May International Barbecue Festival. He is also barbecue guru and partner at Danny Meyer's Blue Smoke restaurant in New York City and owner of six notable barbecue joints, two in Southern Illinois and four in Las Vegas. Mike is the author of Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue. Gleaned from the Boston Globe.

Provided by Sharon123

Categories     Sauces

Time 40m

Yield 3 cups

Number Of Ingredients 15

1 cup ketchup
2/3 cup seasoned rice vinegar
1/2 cup apple juice or 1/2 cup apple cider
1/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/8 cup soy sauce
1/8 cup Worcestershire sauce
2 teaspoons prepared yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne (more or less to taste)
1/3 cup imitation bacon bits, ground in a spice grinder
1/3 cup peeled and grated apple
1/3 cup grated onion
2 teaspoons grated green bell peppers

Steps:

  • Mix together the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce, Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan.
  • Bring to a boil over medium-high heat. Stir in apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often.
  • Allow to cool, then pour into sterilized glass jars. Refrigerate for up to 2 weeks.
  • VARIATION: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon. Be careful; a little cayenne goes a long way.

Nutrition Facts : Calories 274.9, Fat 0.6, SaturatedFat 0.1, Sodium 1730.3, Carbohydrate 68.5, Fiber 1.3, Sugar 62, Protein 3.2

APPLE CITY BARBECUE SAUCE



Apple City Barbecue Sauce image

This is an award winning sauce that is very different and flavorfull. The more you eat of this sauce, the more you crave it. This is actually a sauce from the Apple City BBQ team I found, but have a couple of suggestions that are helpful when making this sauce.

Provided by taylormade626

Categories     Sauces

Time 40m

Yield 1 Quart, 6-8 serving(s)

Number Of Ingredients 14

1 cup ketchup
2/3 cup seasoned rice vinegar
1/2 cup apple juice or 1/2 cup apple cider
1/4 cup apple cider vinegar
1/2 cup brown sugar (I use dark)
1/4 cup Worcestershire sauce
2 teaspoons prepared yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/3 cup bacon bits (ground fried real bacon)
1/3 cup grated apple
1/3 cup chopped onion
2 teaspoons grated green bell peppers (I use Penzies brand dried in jar)

Steps:

  • Combine all ingredients into a food processor and puree as fine as possible (applesauce consistency). Then pour into a sauce pan and simmer for 15 min stirring often. Let cool and pour into a container. It will keep in the fridge for a couple of weeks.
  • Taylormade Tip - Fry you bacon medium crisp so the bits have a sofltly mild crunch. If you fry to a extra hard crisp, the bits will be too hard for the consistancy of this sauce, Also, you really don't have to grate up your onion and apple real fine, as the food processor or grinder will puree it all for you, reducing prep time.

Nutrition Facts : Calories 137.8, Fat 0.3, Sodium 586.1, Carbohydrate 35, Fiber 0.6, Sugar 31.5, Protein 1

MIKE MILLS' BEEF RIBS



Mike Mills' Beef Ribs image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 4 to 8 servings

Number Of Ingredients 27

Four 2 1/4- to 2 1/2-pound racks center cut beef ribs
Magic Dust dry rub, recipe follows
Apple City Barbecue Sauce, recipe follows
4 cups apple juice in a spray bottle
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
1/4 cup powdered mustard
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne pepper
1 cup ketchup
2/3 cup seasoned rice vinegar
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup soy sauce or Worcestershire sauce
2 teaspoons prepared yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne
1/3 cup bacon bits, ground in a spice grinder
1/3 cup peeled and grated apple
1/3 cup grated onion
2 teaspoons grated green bell pepper

Steps:

  • Prepping the meat: There is a skin-like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up. Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up. It'll peel from the middle.
  • Once you start cooking the ribs, you can't leave the pit or grill unattended for any more than about 20 minutes. You'll need to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. If some of the coals appear to be glowing red, that will cause a hot spot. Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill. If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals.
  • Sprinkle ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you're ready to use them. I recommend letting them marinate for at least 1 hour. At the restaurant we dust the ribs up to a day in advance.
  • Place ribs on grill and cook for 1 1/2 to 2 hours. About 10 minutes before you remove the ribs from the grill, mop them with sauce. When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately. Serves 4 very hungry people or you can cut the rack in half to serve 6 to 8 people who have a regular appetite.
  • Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the smoker, grill, or stove. Keeps indefinitely but won't last long.
  • Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A clean glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.

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