Homemade Bbq Sauce Recipe Brisket Sauce Food

"HOMEMADE" BBQ SAUCE RECIPE (BRISKET SAUCE)

Steps:

• Combine all ingredients in a medium saucepan. Bring to a boil, stirring often.
• Allow to cool, and store in an airtight container or jar in the refrigerator.
• Enjoy!

SMOKED BRISKET WITH ORIGINAL BBQ SAUCE

Steps:

• Mix together the cayenne, 2 cups salt and 2 cups pepper. Rub the brisket all over with the spice mix and let rest at room temperature, 1 hour.
• Meanwhile, prepare the smoker for cooking at 215 degrees F. Place the brisket in the smoker and cook, adding wood chunks throughout the cooking and maintaining the temperature at 215 degrees F, until an instant-read thermometer inserted into the brisket registers 175 to 190 degrees, about 12 hours. Slice against the grain and serve with the Original BBQ Sauce.
• Place the sugar, ancho powder, celery seeds, chili powder, cumin seeds, garlic powder, bourbon smoked paprika and 1 1/2 ounces salt into a large bowl.
• Pour the cider vinegar, beer, liquid smoke and lemon juice over the spices and whisk well to combine. Pour the ketchup into the bowl and whisk until fully incorporated.

BBQ BRISKET

Steps:

• Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
• Preheat oven to 350 degrees F.
• Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
• Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• Yield: about 8 cups
• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Inactive Prep Time: 25 minutes

EMERIL'S HOMEMADE BARBECUE SAUCE

Steps:

• In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded.

COUNTY FAIR TURKEY LEGS WITH SWEET AND SPICY BBQ SAUCE

Steps:

• For the turkey legs: Set the turkey legs on a baking sheet and wrap the bone end with foil. Mix the paprika, chili powder, cumin, salt, thyme, garlic powder and pepper together in a small bowl, then sprinkle over the turkey legs liberally. Refrigerate for 1 to 2 hours.
• Preheat the oven to 325 degrees F.
• Roast the turkey legs until golden brown with an internal temperature of 160 degrees F, 40 to 45 minutes. Turn the oven to the broil setting. Brush the legs with the honey and return to the oven to broil until the skin is caramelized, 1 to 2 more minutes.
• For the sweet and spicy BBQ sauce: Meanwhile, mix the BBQ sauce, honey, hot sauce and soy sauce together in a bowl. Serve alongside the turkey legs.

BRISKET WITH BBQ SAUCE

Steps:

• Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
• Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
• In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
• Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

A SMOKED BEEF BRISKET WITH RUB AND A TEXAS BBQ SAUCE

Steps:

• RUB:.
• Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt.
• Lightly oil the meat with vegetable oil.
• Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker.
• Beer Mop Sauce:.
• Mix ingredients in a pot and simmer for 20 minutes.
• Fire up the smoker:.
• Start up the smoker with your favorite wood.
• Add water in the bottom which helps keep meat moist.
• Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.
• Flip the brisket carefully not piercing the meat. Mop with more sauce.
• After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.
• It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.
• There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.
• It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.
• BBQ Sauce:.
• Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.
• Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.

SLOW-COOKED BRISKET WITH CAROLINA BBQ SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• For the brisket: Add the olive oil to a large Dutch oven over medium-high heat. Sprinkle the brisket with Miss Brown's House Seasoning. Sear the brisket fat-side down until a deep golden crust forms, 5 to 7 minutes. Flip and sear other side until deep golden brown, another 5 minutes. Remove to a sheet tray.
• Add the onions and bay leaves and season with salt and pepper. Stir until coated in fat. Add the beer and bring to a boil. Put the brisket on top of the onions, cover and place in the oven for 3 hours.
• For the BBQ sauce: While the brisket cooks, add the vinegar, brown sugar, brown mustard, whole-grain mustard, yellow mustard, onion, garlic, bourbon and cayenne to a medium saucepan over medium-high heat. Bring to a boil and cook until the onion becomes slightly translucent, about 5 minutes. Remove from the heat, add to a blender (or use an immersion blender) and puree until smooth, being careful of hot steam. Pour back into the pan and simmer over medium-low until slightly thickened and reduced by 1/4, about 30 minutes.
• At the 3-hour mark, pour 1 cup of the BBQ sauce over the brisket, return to the oven and cook until the sauce has melted into the brisket, 30 minutes more. Use a knife to test the tenderness of the brisket. It should pierce the brisket very smoothly, with no pushback.
• Remove the brisket from the pot and slice against the grain. Discard the bay leaves. Serve with sliced white bread and all those slow-braised beer onions. Don't forget about the extra BBQ sauce for dipping. Store any extra sauce in an airtight container in the refrigerator for up to 2 weeks.
• Stir together the onion powder, paprika, garlic powder, salt and pepper in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.

KOREAN BBQ BRISKET SAUCE

Steps:

• Combine all ingredients in a bottle. Shake till combined. Store in the fridge. Will keep for several weeks.
• When serving, heat sauce gently if being used for dipping. Can also be added to pan while brisket cooks (towards the end of cooking) and tossed with meat.

BBQ SAUCE WITH HOMEMADE LIQUID SMOKE

Steps:

• Sauté onion in oil until soft. Add remaining ingredients. Bring mixture to a boil and then simmer for 40 minutes. Until sauce reaches thickness of molasses.

MY FAVORITE TEXAS BBQ SAUCE

Steps:

• Combine all ingredients except butter/drippings in medium sauce pan. Simmer over very low heat stirring occasionally for 1 hour.
• Stir in butter/drippings and simmer an additional 15 minute
• Serve warm or cold.
• Store in air tight container in refrigerator up to 2 weeks.