THE BEST CHIPOTLE BBQ SAUCE RECIPE
My Homemade chipotle BBQ sauce is easy and delicious. Ready in 30 minutes, you won't want a store bought sauce again. I have made this sauce with a bit of spice using chipotles in adobo sauce. Freezes really well too
Provided by Eileen
Categories Sauce
Time 30m
Number Of Ingredients 12
Steps:
- In a medium saucepan, over medium heat add the olive oil. Add in the onions.
- Saute about 3 minutes, onions will get translucent, add the garlic and saute another 1 minute.
- Stir in the remaining ingredients chipotle peppers in adobo sauce, ketchup, tomato sauce, apple cider vinegar, chili powder, ground mustard, pepper, and salt.
- Cover pot and reduce heat to low. Let simmer, stirring occasionally for about 20 minutes.
- Check seasonings and make any adjustments, if needed.
- BBQ sauce can be kept tightly covered in the fridge for about 3-4 days. Can be frozen for 3 months. Use on ribs, beef, poultry, turkey, and veggies.
Nutrition Facts : ServingSize 2 tablespoons, Calories 21 kcal, Carbohydrate 3 g, Sodium 141 mg, Sugar 2 g
BIG AL'S K.C. BAR-B-Q SAUCE
This is a Kansas City-style sauce that I make in my restaurant. It is sweet and smoky with a little bite.
Provided by Alan Arthur
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 35m
Yield 48
Number Of Ingredients 16
Steps:
- In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
- Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
Nutrition Facts : Calories 46.4 calories, Carbohydrate 9.9 g, Cholesterol 1.3 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 219.3 mg, Sugar 8.3 g
ASIAN BARBECUE SAUCE
An easy Asian Barbecue Sauce recipe.
Categories Condiment/Spread Sauce Ginger No-Cook Quick & Easy Summer Grill/Barbecue Honey Shallot Gourmet
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Stir together all ingredients except sugar in a bowl.
- Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
- Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).
HONEY CHIPOTLE BARBECUE SAUCE RECIPE
Super easy, Homemade Honey Chipotle Barbecue Sauce is better than anything in a bottle. Sweet, spicy, addicting!
Provided by Kellie from TheSuburbanSoapbox.com
Categories Condiment
Time 30m
Number Of Ingredients 17
Steps:
- In a large saucepan, heat the olive oil over med-high heat. Add the onion to the pot and cook until softened, approximately 4-5 minutes. Stir in the garlic and chopped chilis. Cook for 1-2 minutes longer or until the garlic is fragrant.
- Stir in the paprika, chili powder, cayenne pepper, onion powder, dry mustard, adobo sauce, honey and cider vinegar. Cook for 1 minute. Add the tomato sauce, ketchup, molasses and worcestershire sauce, stirring to combine.
- Turn the heat to low and allow the sauce to simmer for 15 minutes, stirring occasionally. Season with salt and pepper to taste.
- Using an immersion blender, puree the sauce until almost smooth. (I like to leave a little chunkiness but you do you.)
- Cool the sauce to room temperature before transferring to an airtight container. Can be made up to 1 week in advance and stored in the refrigerator in an airtight container.
Nutrition Facts : Calories 56 kcal, Carbohydrate 11 g, Fat 1 g, Sodium 479 mg, Sugar 10 g, ServingSize 1 serving
BIG BATCH ZESTY BBQ SAUCE
Approved by even my picky BBQ connoisseur husband. I kind of just came up with it hit and miss, and never really wrote it down until my mother insisted. One gal I gave the recipe to loved it so much she even made it, bottled it, and gave it away for Christmas. It'll last for a couple of months in the fridge, and during BBQ season--it's worth it to have on hand. I usually buy the #10 size of ketchup in a plastic container, so I can store the sauce in it when finished.
Provided by Battle in Seattle
Categories For Large Groups
Time 1h15m
Yield 50 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven or stock pot, melt butter over medium heat. Add onion, pepper flakes and garlic and cook approximately ten to fifteen minutes, until onion has softened and turned translucent but not browned.
- Add remaining ingredients, stir well, and reduce heat to low. Simmer approximately half to one hour, allowing the flavors to blend adequately.
- Store in a tightly sealed container in refrigerator up to two months, or use canning process for shelf life.
Nutrition Facts : Calories 133, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.2, Sodium 736.4, Carbohydrate 33, Fiber 0.3, Sugar 29.4, Protein 1.3
ZESTY BBQ SAUCE
Tangy and sweet with a touch of heat, this is the barbecue sauce grilling dreams are made of. Made with French's® Tomato Ketchup, you can use it to sauce everything from pulled pork to chicken and burgers, or as a kicked-up dip for French fries.
Provided by McCormick
Categories Sauces, Marinades, and Rubs,
Yield 14
Number Of Ingredients 5
Steps:
- Mix all ingredients together in small saucepan.
- Bring to simmer on medium-low heat. Cook and stir 3 minutes. Remove from heat. Baste chicken or pork during grilling, or use as a dipping sauce.
- Test Kitchen Tip: Brush Juicy Turkey Burgers with Zesty BBQ Sauce during last few minutes of grilling for a zesty flavor boost.
Nutrition Facts : Calories 48 Calories
CHOOSY BEGGARS SMOKY BBQ BAKED BEANS
This recipe makes the best baked beans I have ever eaten...period. It comes from http://www.choosy-beggars.com/index.php/2009/09/04/smoky-bbq-baked-beans/ and I encourage you to have a look at their site to read their own intro for this, as well as to see other great recipes. I just love their writing style! We probably had old beans because they had not softened in the specified time, so we just put the partially cooked beans in the slow cooker to finish overnight. I have read that it is better to add acid ingredients after the beans have been cooking for at least one hour to prevent the skins from toughening, and I will do that next time. (making a big batch for a potluck? Use the measurements in brackets and double your fun). This can be modified to make vegetarian...see below. My son, who is diabetic, used Splenda Brown Sugar Blend, reduced the maple syrup, and omitted the molasses (but felt that it really should have had it for more depth of flavour). To compensate, he increased the chipotle, and the end result was still fantastic...or at least, we thought so...
Provided by Sweet Baboo
Categories One Dish Meal
Time 14h
Yield 1 pot, 8 serving(s)
Number Of Ingredients 18
Steps:
- * If you wanted to make this vegetarian, omit the pork hock. Instead, drop 2 tbsp of butter into the bottom of your Dutch oven before the beans go in, and add 6-8 drops of liquid smoke (or 1/4 tsp if you're making enough for a potluck) to the wet and stickies before it goes in the oven.
- Soak the beans in three times as much water for 8 hours or overnight.
- Preheat your oven to 325ºF with your racks near the bottom.
- In a fairly large Dutch oven (particularly if you're making the potluck amount) nestle the pork hock and pour the soaked beans around it. Add the bay leaves.
- In a medium-large mixing bowl, pour the tomatoes, mustard, molasses, red wine vinegar, maple syrup and worcestershire sauce. Measure in the brown sugar, cumin and allspice.
- Finely mince (or grate) the cloves of garlic and add them to the mix. Take your chipotle out of their deliciously spicy adobo sauce and chop very, very finely. Add the chipotle and dollop in your adobo sauce. Season with salt (1-2 tsp for the regular amount, and up to 1 tbsp, depending on taste, for the potluck size).
- Give the sauce a good whisk to make sure that everything is combined, and pour it over the beans. Stir until the beans are evenly coated. The pork hock gets in the way a little bit, but just work around it. Believe me, it's much easier than lifting the pork hock out and then trying to sandwich it back in and even things out.
- Pour 2 cups of chicken stock over top. It should look rather soupy at this point.
- Cover the Dutch oven and tuck it in to bake for at least 4 hours before checking to see the condition of your beans. They will have absorbed quite a bit of the flavorful sauce at this point, and started to thicken up.
- The beans should be very tender and soft, but not falling apart into mush. Remove the pork hock from the pot.
- Add more stock to the pot until it starts to look thin and saucy but not overly soupy. Does that make sense? Tuck the beans back in the oven to continue cooking while you let the pork hock cool until it's easy to handle. At that point, separate the meat from the skin/fat and bones. Discard the gristle and bones before tearing the meat into relatively small chunks. Reserve the big fatty skin chunk (appetizing? No. Delicious flavor inducing? Yes) that was on the exterior of your pork hock.
- Mix about half of the chopped pork back in with the beans (or all of it if you were making the larger amount, or if you just happen to have a fondness for smoked pork...which is entirely understandable), and add more stock if they aren't looking loose enough. Casually drape the skin/fat on top of the beans like a first date at a movie theater. Try to lay it fat side up if you can. Put the lid back on and tuck the beans back, yet again, in your oven for another 1 - 1.5 hours. The texture of the beans should be saucy but not soupy. You know, fairly thick but not goopy. Sloppy? Can I describe them as sloppily thick beans? Because that's how I like them. It's up to you, though. If you like a saucier bean, add more stock. If you like a thicker bean, let it cook for the last half hour uncovered. There are ways to give you what you want, the beans say so.
- Remove the fat cap from the beans and give them a good stir before serving.
Nutrition Facts : Calories 298.7, Fat 2.4, SaturatedFat 0.4, Cholesterol 3.1, Sodium 310.6, Carbohydrate 55.6, Fiber 14.8, Sugar 14.9, Protein 16
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