Uncle Johns Sweet Hot Dipping Sauce For Meat Food

HOT AND SWEET DIPPING SAUCE

Steps:

• Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.

CHEF JOHN'S NASHVILLE HOT CHICKEN

Steps:

• Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
• Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
• Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
• Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
• Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
• Transfer chicken to a rack to drain. Brush with the sauce on both sides.

UNCLE JOHN'S SWEET / HOT DIPPING SAUCE FOR MEAT

Steps:

• Place water, chili powder, cumin, garlic, sugar, molasses, salt and red pepper flakes into saucepan or in microwave. Heat until the mixture comes to a boil and completely dissolves into like a syrup-like consistency.
• Then, lower heat to medium-low or even simmer.
• Add tomato sauce and catsup, cover and let simmer, stirring occasionally, until the mixture turns a bit darker color. Don't heat on too high of heat or you may burn the tomato component of this sauce. Let simmer very low for long enough to make the sauce thicker (in other words on LOW heat reduce the sauce).
• When done, remove sauce from heat and let cool to almost room temperature.
• Add vinegar and smoke flavor. (Do not add while sauce is too hot as this destroys the vinegar's potency).
• Stir well and test for final balance of
• sweet/hot (sweet component should not be much in evidence, just add a tang to the sauce, the sour should not be pronounced. To adjust sweet, add sugar a tablespoon at a time if needed when you taste test it. To add tang, do the same with vinegar, spices, sweetness and heat. You can add a dash of Tabasco sauce.
• If sauce still isn't hot (spicy) enough, rather than add more red flaked pepper, add a dash or two of Tabasco sauce or Sri Racha Asian hot chili sauce.
• Place sauce in covered container to refrigerate.
• **Note: The amount of heat you like (red pepper heat) varies from person to person. So before using the full amount of the pepper listed in the recipe, you might experiment first on a half batch or quarter batch of this sauce and start out small on hot pepper and increase to where you like it. You should be able to taste the 'bite' of the hot pepper through the sweetness of the sauce.

UNCLE BILL'S SWEET AND SOUR SAUCE

Steps:

• In a medium skillet combine the vinegar and sugar and bring to a boil, stirring frequently. Add pineapple juice concentrate, monosodium glutamate, ketchup, soy sauce, seasoning salt and garlic powder and bring to a boil. Stir until well blended. Add red food coloring.
• Meanwhile, in a cup mix together water and cornstarch until fully dissolved. While sauce is boiling, add cornstarch mixture slowly, stirring continuously until the mixture thickens slightly. Do not add mixture all at once as the sauce could get too thick. Use only enough cornstarch to thicken to your desired consistency. When desired consistency is reached, voila! The sauce is ready!

SWEET CHILI DIPPING SAUCE

Steps:

• In a frying pan over medium heat, fry the garlic with canola oil until golden, Whisk all ingredients in a small bowl to blend, Set Aside.