RED-EYE BARBECUE SAUCE
I made this recipe for an assignment in culinary school-my first time making barbecue sauce. I have to say, it was the best barbecue sauce I had in a long time! The hint of coffee livens up the sweet barbecue sauce perfectly. -Evan Haut, Canton, Ohio
Provided by Taste of Home
Time 1h30m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat butter over medium heat. Add garlic and shallot; cook and stir until softened, 5-7 minutes. Add brown sugar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 15-17 minutes., Add remaining ingredients; simmer 10 minutes. Remove from heat. Puree sauce using an immersion blender or cool slightly and puree in batches in a blender. Strain through a fine-mesh strainer. Return to pan; cook and stir until liquid is reduced by a third, 30-40 minutes., Refrigerate, covered, until serving. Serve with grilled meats.
Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 281mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
GRILLED CHICKEN WITH REDEYE BBQ SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Sprinkle the chicken on both sides with salt and pepper and drizzle with the oil. Place the chicken skin-side up over direct heat and close the grill. Cook for 2 minutes. Flip the chicken and continue to cook with the lid down for 1 additional minute.
- Meanwhile, whisk together the barbecue sauce and coffee in a small saucepan.
- Flip the chicken again so it's skin-side up, move over to indirect heat and brush with some of the redeye barbecue sauce. Close the grill and cook, brushing with the redeye barbecue sauce every 10 minutes, until instant-read thermometer registers 160 degrees F, about 25 minutes. Remove the chicken from the grill and rest at least 5 minutes before serving. Bring the leftover redeye barbecue sauce to a simmer over direct heat for several minutes. Serve the chicken with the redeye barbecue sauce on the side or poured over.
- (Alternatively, you can bake the chicken skin-side up on a wire rack-lined rimmed baking sheet in a 450 degrees F oven for 25 minutes. You do not need to flip the chicken.)Who's Dining:
REDEYE GRAVY AND BBQ SAUCE
This is a blend of incredible flavors that combine to make this WONDERFUL sauce. It is meant to be served on any kind of pork, ham or pork roast, as well as being used as a GREAT BBQ sauce for cooking, grilling, or smoking ribs, chicken, etc..
Provided by Alan Leonetti
Categories Sauces
Time 35m
Yield 2 Cups
Number Of Ingredients 12
Steps:
- Melt butter in heavy saucepot over medium heat.
- Add the bacon, onion and garlic and cook until lightly browned, about 3 minutes.
- Stir in the coffee, ketchup, Worcestershire sauce, mustard, molasses and brown sugar and allow the mixture to gradually come to a boil.
- Reduce heat slightly, and allow the sauce to simmer until thick and richly flavored, about 10 to 15 minutes, whisking from time to time.
ALL-PURPOSE RED RUB
Make and share this All-Purpose Red Rub recipe from Food.com.
Provided by princessmommie
Categories Low Cholesterol
Time 10m
Yield 2 3/4 cups, 20 serving(s)
Number Of Ingredients 9
Steps:
- Dump all the ingredients into a bowl and rub them together with your hands. Store in a plastic or glass containdr til ready to use.
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