A VERY POPULAR BBQ SAUCE
This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)
Provided by JRNEUMILLER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 10
Steps:
- In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.2 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.4 g, Sodium 278.4 mg, Sugar 9.2 g
WINE BBQ SAUCE
This sauce is best if prepared the day before.
Provided by Food Network
Categories condiment
Time 12h15m
Yield 1 pint
Number Of Ingredients 9
Steps:
- In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used as a marinade before barbecuing.
RED WINE BARBEQUE SAUCE
Steps:
- Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and garlic and cook until soft, 3 to 4 minutes. Add the ground ancho, paprika, and ground chile de árbol and cook for 30 seconds. Raise the heat to high, add the wine, and boil until completely evaporated.
- Add the ketchup and 1/2 cup water and bring to a boil. Lower the heat and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, about 10 minutes.
- Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container stored in the refrigerator.
RED WINE BBQ SAUCE (WILLIAMS-SONOMA)
Described as "...good to brush on chicken, pork, beef and lamb every 20 minutes or so." Sounds wonderful with orange zest and garlic. This sauce remains quite thin.
Provided by Oolala
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a saucepan, combine the wine, vinegar, oil, Worcestershire sauce, onion, sugar and orange zest.
- Bring to a boil, then reduce the heat to simmer, partially covered, for 25 minutes.
- This sauce remains quite thin.
- Remove from heat and stir in the garlic.
Nutrition Facts : Calories 649.3, Fat 54.1, SaturatedFat 7.5, Sodium 257.9, Carbohydrate 21.6, Fiber 1.1, Sugar 12, Protein 0.8
BARBECUED TRI-TIP WITH CARAMELIZED RED ONIONS
Categories Beef Onion Summer Grill/Barbecue Chive Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For caramelized red onions:
- Melt butter with olive oil in large nonstick skillet over medium heat. Add onions and cook until deep golden brown, stirring frequently, about 30 minutes. Stir in vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Stir in chives.
- For tri-tip:
- Prepare barbecue (medium heat). Mix garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture, pressing to adhere. Grill tri-tips 5 minutes per side. Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill. Cover and grill until thermometer inserted into thickest part of meat registers 125°F to 130°F for medium-rare, brushing with barbecue sauce and turning every 10 minutes, about 30 minutes longer.
- Transfer tri-tips to work surface; let stand 10 minutes. Cut meat crosswise into very thin slices; arrange on platter. Surround with caramelized onions and serve.
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