CATALINA CAJUN BBQ SAUCE
This is a great sauce on chicken, salmon, shrimp, ribs or pork.
Provided by barbara lentz
Categories Other Sauces
Time 20m
Number Of Ingredients 4
Steps:
- 1. Mix all together on stove top and simmer until thick. Ladle into jars
CAJUN BBQ SAUCE
Steps:
- Combine 1 cup barbecue sauce, 1/4 cup bourbon and 2 teaspoons Cajun seasoning in a saucepan. Simmer until slightly thick, stirring occasionally, 20 minutes.
CAROLINA BBQ SAUCE
This spicy, tangy sauce, adapted from Skylight Inn in Ayden, NC, adds zip to any BBQ dish. It's vinegar-based, according to classic Carolina tradition.
Provided by Sam Jones
Categories condiment
Time 10m
Yield 25 servings
Number Of Ingredients 7
Steps:
- In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the BBQ sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Keeps in a covered container at room temperature for several months. Makes about 2 cups.
SPICY CAJUN BBQ SAUCE
Thanks to BHG for a great trendy sauce. Try putting a spicy rub (chili rub or Jamaican jerk rub recipes, perhaps?)on your meat first to kick your chicken or steak up a notch and u have some kicking goodness! Enjoy !
Provided by chris elizondo
Categories Other Sauces
Time 15m
Number Of Ingredients 8
Steps:
- 1. In a small saucepan over medium heat, cook chopped onion and chopped red sweet pepper in the olive oil-about 4-5 minutes til tender.
- 2. In a small bowl, whisk together the beer, cold water and Creole seasonings. Add to onion mixture and stir til thickened and bubbling. Cook and stir 2 minutes more.
OVEN-ROASTED CAROLINA BBQ CHICKEN WINGS
No one will guess that these wings are made in the oven. The baking powder in the breading helps crisp up the skin, and then they're drenched in my traditional Carolina BBQ sauce, a mustard-based sauce. The sauce is great on pork too, and you can make it ahead and keep it in the refrigerator for up to 2 weeks.
Provided by Kardea Brown
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Line two rimmed baking sheets with aluminum foil and place a wire rack on top of each. Coat the racks with nonstick cooking spray.
- Make the Carolina BBQ sauce: Whisk together the mustard, brown sugar, granulated sugar, vinegar, Worcestershire sauce and hot sauce in a medium saucepan over medium heat. Simmer, stirring frequently, until the sauce thickens and the sugars dissolve, about 10 minutes. Set aside half of the sauce for the final basting and for serving.
- Make the oven-roasted chicken wings: Pat the chicken wings dry with paper towels. Stir together the flour, House Seasoning and baking powder in a bowl. Dredge the chicken wings in the flour mixture and arrange on the wire racks in a single layer. Bake for 30 minutes. Turn, then baste with the Carolina BBQ sauce and bake until the chicken wings are browned and crispy and a thermometer registers 165 degrees F, 15 to 20 minutes longer.
- Brush the roasted chicken wings with the reserved sauce before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
CAROLINA BBQ GOLD SAUCE
A slightly sweet, mustard-based barbecue sauce popular in South Carolina for use when grilling or roasting chicken and pork. Recipe is for a mild version - with an optional Hot version. If you like really browned chicken, start basting early; otherwise, baste frequently after the first 30 minutes of grilling. For crockpot BBQ, add 1 cup of sauce the crockpot with Boston butt, and cook until very tender. Remove and discard excess fat from pork. Chop or shred pork, place in buns, and serve with extra sauce.(serving=1/4 cup)
Provided by BeachGirl
Categories Sauces
Time 45m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 18
Steps:
- In saucepan, whisk together all dry ingredients.
- Add mustard, tomato paste, and molasses.
- Slowly add vinegar, whisking till blended.
- Add water and whisk to blend.
- Heat over medium-low heat till hot; lower to simmer and simmer 30-45 minutes.
- Cool, then pour into glass bottle or other non-reactive container.
- Refrigerate, if desired.
- Our favorite way to use this sauce (1) poured over chopped pork on buns or (2) to baste bone-in chicken when grilling.
- The sooner you baste, the more browned the chicken gets, and we like it browned and charred (not burned), so we baste early and frequently.
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