Firehouse Barbecue Sauce Food
FIREHOUSE BBQ SAUCE
This recipe has been passed down by word of mouth in our fire station for years! It is fabulous and you can control how hot it is by how much red pepper you add. Please note that the longer it sits, the hotter it gets! Great on chicken, pork, and just about anything you can think of. Try it on a cracker with a slice of cheese!
Provided by LAURAL840
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 20m
Yield 64
Number Of Ingredients 5
Steps:
- Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 12.3 g, Cholesterol 3.8 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 249.3 mg, Sugar 11.6 g
FIREHOUSE BARBECUE SAUCE
Make and share this Firehouse Barbecue Sauce recipe from Food.com.
Provided by Abby Girl
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Combine all the ingredients in a bowl; blend well. Let sit overnight, chilled to allow the flavors to merge.
Nutrition Facts : Calories 584.1, Fat 20, SaturatedFat 2.8, Sodium 1762.8, Carbohydrate 97.9, Fiber 6.3, Sugar 58.8, Protein 9.4
FIREHOUSE BBQ CHICKEN SAUCE RECIPE - (4/5)
Provided by cwagner
Number Of Ingredients 4
Steps:
- Place all ingredients into saucepan and bring to a boil until butter is melted. Let cool. Marinade chicken overnight before grilling.
FIREHOUSE BEEF BRISKET
This recipe is so easy, yet so flavorful and tender. It will melt in your mouth. Also makes plenty of leftovers for sandwiches.
Provided by Ladderman229
Categories Meat
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Put brisket in large roasting pan. Mix worcestershire sauce, bbq sauce, beer, light brown sugar, and red onion. Pour over brisket. Cover roasting pan with double layer of tin foil.
- Bake @ 300 degrees for 4-1/2 hours. Remove brisket from pan, cover loosely with foil.
- Place cooking liquid from roasting pan into saucepan. Bring to a boil. Stir in the cornstarch mixture, stirring constantly until mixture thickens.
- Slice brisket and serve with sauce.
Nutrition Facts : Calories 685.6, Fat 51, SaturatedFat 20.3, Cholesterol 138, Sodium 731.3, Carbohydrate 19.7, Fiber 0.8, Sugar 9.1, Protein 33.1
FIREHOUSE TOMATO SAUCE
We were shopping at a local grocery store near the firehouse trying to decide on dinner and I decided to make some pasta with tomato sauce and meatballs. I used only what was available in this store and it came out fantastic. The San Marzano canned tomatoes are a little bit pricier but you seriously can taste the difference and it's worth it. The cola sounds weird but it's an old tip from a culinary instructor and I prefer it to straight sugar. For me adding meat to this in the last hour really makes the flavor better but I'll post that later under another recipe. On it's own its still a great sauce. I adapted this to a gluten free version for my girlfriend, for those interested check it out.
Provided by Dony001
Categories Sauces
Time 3h20m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Heat oil in a skillet under low heat add onions and shallot. Saute until lightly translucent and soft.
- Slice Plum tomatoes lengthwise, sprinkle with salt and olive oil. Bake for 10mins on each side or until browned.
- Add garlic, stir often and be very careful to watch for burning, about 2 minutes If you see spots of garlic getting brown add small splashes of water over them. Once the garlic is done add the tomato paste, herbs, pepper flakes, salt, pepper, and mix until the paste and onions are blended, another 2-3 minutes.
- Add tomatoes, roasted plum tomatoes, cola, water and butter. Bring to a light simmer for 3 hours Do net let it boil. After 2 hrs taste and adjust seasoning if necessary, before that the flavors have not concentrated. For texture I mashed it with a potato masher, if you prefer it chunky disregard.
- Serve with your favorite pasta and enjoy.
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