Zippy Barbecue Sauce Food

ZIPPY BARBECUE SAUCE

Steps:

• Whisk the ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.

BARBECUED BEEF AND BOW-TIE DINNER

Steps:

• In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Add bell pepper; cook and stir 1 minute. Stir in pasta, broth, barbecue sauce, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; cook 15 minutes, stirring occasionally, until pasta is tender.
• Stir in corn and 1 cup of the cheese. Top with remaining 1/2 cup cheese. Cover; cook 3 to 4 minutes longer, until corn is hot and cheese is melted.

ZIPPY SAUCE

Steps:

• Process all vegetables in a food processor to desired consistency. We like ours to be a bit chunky like salsa.
• Bring vinegar, salt and sugar to a boil on the stove to dissolve ingredients.
• Combine everything in a large stock pot.
• Bring to a boil and then simmer uncovered for 2 hours.
• Can in pint jars or enjoy immediately.

ZIPPY BARBECUED BEEF BRISKET

Steps:

• For barbecue sauce, in a large saucepan, combine the first 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Remove from the heat. Strain sauce, discarding bay leaves and vegetable pulp; set aside., For marinade, in a large resealable plastic bag, combine the Liquid Smoke if desired, teriyaki sauce, celery seed, pepper, salts and 1 cup reserved barbecue sauce. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining barbecue sauce., Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased 15x10x1-in. baking pan. Bake at 325° for 3-4 hours or until meat is tender., Remove brisket to a serving platter; let stand for 15 minutes. Reheat reserved sauce. Thinly slice meat across the grain. Serve with sauce.

ZIPPY BARBECUE POT ROAST

Steps:

• 1. Combine garlic salt and pepper; rub over roast. Brown roast on all sides in hot oil in a large skillet. Transfer roast to a 4-quart electric slow cooker. Cut roast in half to ensure even cooking. Combine cola and next 3 ingredients; pour over roast.
• 2. Cover and cook on HIGH 5 to 6 hours or on HIGH 1 hour and then low 7 to 8 hours. Remove roast, reserving juices in slow cooker; keep roast warm.
• 3. Combine cornstarch and 1/4 cup water, stirring well; stir into juices in slow cooker. Cook, uncovered, on HIGH 15 minutes or until thickened, stirring occasionally. Serve gravy over roast.

ZIPPY BBQ MEATBALLS

Steps:

• Heat oven to 375°F.
• Mix bread crumbs and milk in large bowl; let stand 5 min. Add all remaining ingredients except barbecue sauce; mix just until blended. Shape into 84 (1-inch) balls.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. or until done (160ºF). Transfer to Slow Cooker. Add barbecue sauce; cover with lid. Cook on LOW 2 to 4 hours (or on HIGH 1 to 2 hours).

ZIPPY CHEESE SAUCE

Steps:

• Melt butter in a large saucepan over low heat.
• Blend in flour, salt, pepper, cayenne and mustard.
• Stir constantly for one minute until well mixed. Remove from heat and gradually stir in milk.
• Return to heat and cook over medium high heat until thick and bubbly. Stir frequently.
• Mix in cheese and stir until melted. Remove from heat, cover to keep warm until serving.