Tangy Molasses And Beer Barbecue Sauce Food

BEER BBQ SAUCE

Steps:

• Saute the diced onion in the 2 tsp of cooking oil in a saucepan (preferably a deeper one) over medium heat (about 4 mins).
• Once the onion bits soften deglaze with a splash or two of the beer, once the vigorous foaming subsides, add the rest of the beer. Simmer until reduced by half.
• Lower the heat to medium-low. Add the brown sugar, ketchup (or tomato sauce), apple cider vinegar, honey, cumin, garlic powder and black pepper and stir to mix well together. Simmer to reduce. Once the mixture has thickened to your liking, remove from the stove.
• Use an immersion blender to blend the beer barbecue sauce to a smooth consistency or transfer to a food processor (be careful - either allow it to cool down or if still hot, work in batches).
• Taste the finished sauce and season with salt as needed. Transfer to a container. The sauce will keep well refrigerated for up to 2 weeks.

BRIE'S SPICY SWEET TANGY BARBECUE SAUCE

Steps:

• Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.

SWEET AND TANGY BBQ SAUCE

Steps:

• Melt the butter in saucepan over medium heat. Stir in the onion, and cook until tender. Mix in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally.

HOMEMADE BBQ SAUCE

Steps:

• Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

BEER AND MOLASSES BARBECUE SAUCE

Steps:

• Mix all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat; simmer until sauce thickens and is reduced to 2 cups, stirring frequently, about 15 minutes. Cool completely before using. (Can be made 1 week ahead. Cover and chill.)

TANGY BARBECUE CHICKEN

Steps:

• Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.

SPICY HOMEMADE BARBECUE SAUCE WITH MOLASSES

Steps:

• Gather the ingredients.
• Combine all ingredients in a medium saucepan over medium heat. Bring to a boil, stirring constantly.
• Reduce heat to low and simmer, uncovered, until thickened and slightly reduced-about 5 to 10 minutes. Stir occasionally.

MOLASSES SAUCE

Steps:

• Melt butter and blend in Fancy Molasses or cream butter well, add Fancy Molasses gradually and beat until light and fluffy.

ROOT BEER BARBECUE SAUCE

Steps:

• Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. (Can be made 2 weeks ahead; keep refrigerated.)
• *Smoke-flavored liquid seasoning is available at specialty foods stores and many supermarkets.

TANGY MOLASSES AND BEER BARBECUE SAUCE

Steps:

• In a heavy sauce sauté onion and garlic in about 2 tablespoons oil until soft (about 3 minutes).
• Add in all remaining ingredients; mix to combine and bring to a boil, stirring occasionally.
• Reduce heat; simmer until the sauce thickens and is reduced to around 2 cups or a little more, stirring occasionally, season with salt if desired (this should take about 20 minutes).
• Cool completely, cover and refrigerate for a minimum of 6 hours.