Seminole Gold Barbecue Sauce Food

BLACK GOLD BALSAMIC BARBECUE SAUCE

Steps:

• Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth.
• Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

SEMINOLE GOLD BARBECUE SAUCE

Steps:

• In a heavy non-reactive saucepan, combine mustard, brown sugar, vinegar and beer.
• Season with chili powder, black, white and cayenne pepper.
• Bring to a simmer over medium high heat.
• DO NOT BOIL, or you will scorch the sugar and peppers.
• Reduce heat and simmer for about 20 minutes.
• Mix in the Worcestershire sauce, butter, and liquid smoke.
• Simmer for another 15 to 20 minutes.
• Add a few dashes of the hot sauce to taste.
• Pour into an airtight jar and refrigerate over night to allow flavors to blend.
• This will keep in fridge for a couple of weeks.

WEST TEXAS BARBECUE SAUCE

Steps:

• 1. In a medium bowl whisk together the ingredients in the order they are listed.
• 2. I enjoy using a mortar and pestle to grind the black pepper and cumin fresh but you can use pre-ground pepper and cumin.
• 3. Simmer over low heat for 10 minutes (optional).

SMOKY TEX-MEX BARBECUE SAUCE

Steps:

• In a saucepan, heat the oil over medium heat; fry the garlic and onion, stirring occasionally, until softened, about 3 minutes.
• Add the ketchup, water, vinegar, sugar, chili powder, oregano, Worcestershire sauce, cumin, mustard, salt and liquid smoke; bring to a boil.
• Reduce the heat and simmer until slightly thickened, about 3 minutes.
• Let cool before using for marinating or basting. If using as a dipping sauce, measure off the required amount, reheat and thin with a little water.

COUNTRY STYLE RIBS AND POTATO WEDGES

Steps:

• Saute onion in 1 tbps oil until softened, add remaining sauce ingredients, and cook until reduced to a thick barbecue sauce consistently, about 20-30 minutes. Puree in blender or with stick blender, if desired. Allow to cool to room temperature.
• Preheat oven to 400°F.
• Meanwhile, sprinkle ribs generously with rub. You will probably not use all the rub, leftovers are good on chicken, vegetables, etc. Allow to sit while the sauce finishes reducing.
• Toss potatoes with remaining oil and a little more rub.
• Cook ribs on charcoal or indoor grill, on medium heat until cooked through and nicely browned, about 20 minutes.
• Meanwhile, bake potatoes on a large baking sheet, about 20 minutes.
• Toss ribs in sauce, reserving some for dipping, if desired.

GOLDEN BARBECUE SAUCE

Steps:

• In a pot over medium heat, whisk the mustard, honey, molasses, vinegar, hot sauce and Worcestershire.
• Bring to a simmer and cook for 10 to 12 minutes.

SEMINOLE GARNET BARBECUE SAUCE

Steps:

• In a large skillet over medium heat, combine the onion, garlic and whiskey and saute for 10 minutes, or until onion is translucent.
• Add the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar and hot pepper sauce.
• Mix well and bring to a boil.
• Reduce heat to medium low and simmer for 20 minutes.
• Run sauce through a strainer if you prefer a smooth sauce.

SOUTH CAROLINA MUSTARD BBQ SAUCE

Steps:

• Heat all ingredients in a saucepan for 5 minutes to dissolve the sugar.
• Allow to cool before using.
• Refrigerate leftover sauce in an airtight container.

SOUTH CAROLINA MUSTARD SPIKED BARBECUE SAUCE

Steps:

• Whisk all ingredients together.
• Store refrigerated.
• To use: Paint sauce on ribs or chicken frequently (about every 10 minutes) during cooking or marinate pork roasts overnight before roasting.

CAROLINA BBQ GOLD SAUCE

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.

TOMATO BASED BARBECUE SAUCE

Steps:

• Heat the oil in a large saucepan over medium high heat.
• Add the onion, garlic and ginger.
• Saute until the onion is translucent, about 5 minute.
• Add the tomatoes, oregano, chile pieces, vinegar, honey, and soy sauce.
• Stir to combine and lower the heat to medium low.
• Grind the whole spices (cardamom, cloves, fennel, cinnamon stick, and mustard seeds) in a spice grinder or for a workout in a mortar.
• Add the spices to the sauce.
• Simmer, stirring frequently to prevent sticking, until the sauce is thick and tasty, up to 2 hours.
• Strain sauce or put through a fine disk of a food mill.
• Use immediately or refrigerate for short term use. Can also be canned.

BEST BARBECUE SAUCE

Steps:

• In a sauce pan melt butter. Add onion & saute until tender.
• Add remaining ingredients and heat 2 to 3 minutes or until sugar dissolves.

RASPBERRY-BARBECUE SAUCE

Steps:

• Bring the first 4 ingredients to a boil in a small saucepan.
• Reduce heat to medium, and cook 2 minutes or until slightly thickened.
• Stir in hot sauce.