Beer Barbecue Sauce Food

BEER BBQ SAUCE

Steps:

• Saute the diced onion in the 2 tsp of cooking oil in a saucepan (preferably a deeper one) over medium heat (about 4 mins).
• Once the onion bits soften deglaze with a splash or two of the beer, once the vigorous foaming subsides, add the rest of the beer. Simmer until reduced by half.
• Lower the heat to medium-low. Add the brown sugar, ketchup (or tomato sauce), apple cider vinegar, honey, cumin, garlic powder and black pepper and stir to mix well together. Simmer to reduce. Once the mixture has thickened to your liking, remove from the stove.
• Use an immersion blender to blend the beer barbecue sauce to a smooth consistency or transfer to a food processor (be careful - either allow it to cool down or if still hot, work in batches).
• Taste the finished sauce and season with salt as needed. Transfer to a container. The sauce will keep well refrigerated for up to 2 weeks.

ROOT BEER BBQ SAUCE

Steps:

• Boil the root beer in an 8-quart saucepot over high heat until reduced by half, about 15 minutes.
• Lower the heat to a medium-low and add the ketchup, brown sugar, cider vinegar, pepper, ground ginger and salt. Simmer, stirring frequently, until the sauce reaches the desired thickness, another 5 to 10 minutes.
• Chill in the refrigerator until fully cooled.

ROOT BEER BBQ SAUCE

Steps:

• Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.

BARBECUE AND BEER MEATBALLS

Steps:

• Prepare meatballs according to package directions., Meanwhile, in a small saucepan, combine barbecue sauce and beer; heat through. Add meatballs; stir to coat. If desired, top with jalapenos to serve.

ROOT BEER BBQ SAUCE

Steps:

• Reduce the root beer to 1 cup over medium heat in a large saucepan -- this takes about one hour.
• Add the Apple Cider Vinegar, ketchup, Yellow Mustard, lemon juice, Worcestershire Sauce, Tabasco, salt and pepper.
• Stir well and simmer for twenty minutes.
• Finish the sauce by whisking in the cold butter for extra body and flavor.

BARBECUED RIBS WITH BEER

Steps:

• Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.

BEER BARBECUE SAUCE

Steps:

• Combine all ingredients, except garlic, in saucepan and simmer 30 minutes over medium heat.
• Add minced garlic before using.
• Baste meat during last 15 minutes of grilling time.

BBQ BEER SAUCE

Steps:

• Heat a medium to large saucepot over medium heat. Add the olive oil, garlic and onions and cook until fragrant, about 2 minutes. Add the tomato paste, brown sugar, yellow mustard and Worcestershire; stir together. Stir in the apple cider vinegar and simmer for 1 minute to combine the flavors. Add the canned tomatoes and beer and blend with an immersion blender. Simmer on medium-low heat, stirring occasionally, until the sauce thickens and the flavors have blended, about 45 minutes.

BEER AND MOLASSES BARBECUE SAUCE

Steps:

• Mix all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat; simmer until sauce thickens and is reduced to 2 cups, stirring frequently, about 15 minutes. Cool completely before using. (Can be made 1 week ahead. Cover and chill.)

ROOT BEER BARBECUE SAUCE

Steps:

• Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. (Can be made 2 weeks ahead; keep refrigerated.)
• *Smoke-flavored liquid seasoning is available at specialty foods stores and many supermarkets.

BARBECUE BEER CAN CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, add the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, tarragon, and salt and stir to combine. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
• Preheat the grill to 350°F (190°C).
• Remove the chicken from the fridge and season with the remaining spice rub. our out half the can of beer. Place the half-filled can in the chicken cavity and stand it upright.
• Grill the chicken over indirect heat for 30-40 minutes. Baste the chicken with barbecue sauce and cook for another 10-15 minutes, until the internal temperature reaches 165°F (75°C).
• Remove chicken from the grill and let rest for 15 minutes before carving.
• Enjoy!