Smokin Jerk Bbq Sauce Food

JERK BBQ SAUCE

Steps:

• Combine ingredients in a saucepan over medium heat. Bring to boil and immediately remove from heat. Serve and enjoy.

JAMAICAN JERKED CHICKEN WITH BARBECUE SAUCE

Steps:

• Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.
• Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.
• For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
• Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.
• Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.
• Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
• Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.
• Place the browned chicken thighs in the prepared baking dish.
• Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.
• Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.
• Bake for 35 to 40 minutes or until chicken is cooked through.
• Serve with Jamaican Barbecue Sauce.
• In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.
• Bring the sauce to a boil, stirring to dissolve the sugar.
• Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.
• Remove the sauce from the heat and cool to room temperature.
• Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.
• Serve at room temperature with the Jamaican Jerked Chicken.

SMOKIN' JACK BBQ SAUCE

Steps:

• Combine the ketchup, chipotle peppers in their sauce, apple cider vinegar, molasses, onion powder, garlic powder, ground mustard, smoked paprika, coriander, salt, black pepper, brown sugar, whiskey, and liquid smoke flavoring in a large pot, and bring to a gentle boil over medium heat, stirring frequently. Cook the sauce for 15 minutes, then reduce heat to low and simmer 15 more minutes, stirring often. Use immediately or refrigerate.

JAMAICAN JERK BBQ SAUCE

Steps:

• Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.;
• Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.

JERK SAUCE

Steps:

• Put all ingredients in blender, saving olive oil for last.
• Blend until it is a thin paste, add more olive oil if needed.

JAMAICAN JERKED BBQ SAUCE

Steps:

• Combine all ingredients in a large pot or saucepan. Heat over medium heat, until thickened and slightly reduced. Cool and store in plastic containers or jars in the refrigerator until ready to use.
• Preheat grill to high.
• For ribs, place on grill without sauce and sear both sides. Use tongs. (Not forks, which allow juices to run.). Paint both sides with sauce. Place on grill and sear first side, approximately 5 minutes. Turn and repaint seared side. Remove after approximately 5 minutes. Cut and serve.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SMOKIN JERK BBQ SAUCE

Steps:

• Mix all ingredients (except rum) over low heat.
• stirring constantly.
• simmer for 10 mins, do not boil.
• add rum stir until incorporated, bring back up to a simmer for 5 minutes and your done.

SMOKED JERK CHICKEN WINGS WITH HONEY-TAMARIND DIPPING SAUCE

Steps:

• For the smoked jerk chicken wings: Brush the chicken with canola oil. Combine the sugar, allspice, chile, black pepper and salt. Generously coat the chicken with the spice mix.
• Heat the grill to medium for indirect grilling. Add the chips to the coals or put in a smoke box and add to the grill. Place the chicken on the grill over medium heat, and cook until golden browned and crisp, about 5 minutes. Cover the grill. Grill until the chicken is brown and crisp and just cooked through, about 10 minutes. Remove from grill and place the chicken in a large bowl.
• Meanwhile, for the honey-tamarind dipping sauce: Combine 1/2 cup water, the orange juice, honey, ketchup, tamarind and ginger in a small saucepan and bring to a boil. Reduce the heat to medium and cook until slightly thick, about 15 minutes. Remove from the heat and remove and discard the ginger. Season with salt and pepper. Whisk in the vinegar. Keep warm.
• Add the honey-tamarind dipping sauce to the bowl of chicken and toss to coat. Sprinkle with salt and transfer to a platter.

QUICK AND EASY JERK SAUCE

Steps:

• Puree all ingredients in a food processor or blender.
• Rub on beef, chicken, pork, or lamb before or after cooking.
• Also good on hamburgers with brown mustard and cheddar cheese.
• Makes one batch of about 3/4 of a cup.

AJEEN JERK BBQ LAMB RIBS

Steps:

• Wash and season lamb with salt and pepper, combine marinade seasoning and marinate lamb for an hour or more.
• In a thick pot bring lamb to a boil with marinate and water. Add more salt and pepper if necessary to water. Allow lamb rib to cook for 45 min or until tender.
• In a mixing bowl combine of the sauce recipe and mix until sugar is fully dissolve.
• Dip marinated lamb in sauce and place lamb on BBQ grill and allow to cook for 5-8 min or until lightly brown. Or place on oven proof baking sheet and cook for 15- 20 min and base heavily while cooking.
• Remaining sauce may be poured in a sauce pan and cook slowly for 5 min and serve on the side with lamb.

ROOT BEER BBQ SAUCE

Steps:

• Reduce the root beer to 1 cup over medium heat in a large saucepan -- this takes about one hour.
• Add the Apple Cider Vinegar, ketchup, Yellow Mustard, lemon juice, Worcestershire Sauce, Tabasco, salt and pepper.
• Stir well and simmer for twenty minutes.
• Finish the sauce by whisking in the cold butter for extra body and flavor.