Spicy BBQ Sauce

[Jim H]

This is better thsn the bottled sauces and you can adjust the heat.

1 cup catsup, 1/2 cup brown sugar, 1/4 cup lime juice (I use key lime) 1 tblspn spanish paprika, 1 tblspn chilipowder, 1 tblspn peanut oil, 1 tblspn worcesterdhire sauce, 1 medium sweet onion, 2 cloves chopped (or as much as you like) garlic, 1 bottle of "lite" beer, chipotle's (chopped) in adobo sauce. The chipotle's add the heat (and a great flavor). The liquid from the can & 1 chili copped up is "mild", each pepper added increases the heat a bit.

Add all ingredients to a sauce pan and simmer until thickened.

[High C]

Thanks Jim! And I love chipotle, mmmmm ;)

[Matt Middleton]

Great recipe- my dad used to make barbecue sauce out of whatever he could find around the kitchen, usually base on ketchup and molasses/honey, with maybe some orange juice or Coke mixed in, among other things. It always worked out well.

In a hurry, ketchup, worcestershire and Tobasco make a good combo.

Matt

[Peter Kalshoven]

As long as we're talkin' 'bout grillin', let me throw one on the barbie.
Take chicken breasts, and marinate them in orange juice, soy sauce, and rice vinegar. (Some chopped up garlic works nice in this marinade, too.) Then grill em up, low and slo. Use the marinade to baste while you're cooking.
Sounds simple, but the vinegar helps it penetrate, and the orange juice makes a nice glaze, trapping the moisture in. Um-um, good stuff.
(I think I just figured out what I'm having for dinner tonight.) :D

[brad9798]

Jim-

Made the recipe last night ... good stuff. Had it with a grilled whole chicken and potatos.

Different than the types of sauces I usually use, but good nonetheless.

Brad

[oldriverat]

What I'd like to have is a good recipe for BBQ'd
beef. What cut of meat to use, etc? And not a whole Steer either. :rolleyes: Keep it realistic for a backyard BBQ. How about beef ribs?

[High C]

Originally posted by Memphis Mike:
What I'd like to have is a good recipe for BBQ'd
beef. What cut of meat to use, etc? And not a whole Steer either. :rolleyes: Keep it realistic for a backyard BBQ. How about beef ribs?I had a good one at a beach in Florida last summer. It was a brisket (.$89 a pound!), slow roasted in the oven for 10 hours at 250 degrees. I never thought a brisket was edible before, but this really breaks it down and, man of man, it was good.

[paladin]

Mike....Send me email...and I need your mailing address......

[Jim H]

Brad, glad you liked it. I got tired of the bottled stuff. This is what I use on grilled chicken as a mopping sauce. From: The Smoke Ring (http://www.thesmokering.com/default.jsp)

Merle's Mop Sauce
1 C Vinegar, cider or wine
5 Tb Worcestershire sauce
2/3 C Salad oil
3 Tb Butter
1 Ea Lemon, thinly sliced
3 Ea Cloves, crushed
2 Tb Ginger, grated
2 Tb Dry mustard

Combine all ingredients in a saucepan and heat until flavors are nicely blended. Use to baste any meat or poultry. (I strain the sauce)

I get a 6 lb hen, split it and marinate it over night in the cheapest "lite" beer they sell. I cook the halves, after searing, with indirect heat (about 250-300 f for 1 1/2 hours). If you want to, you can put a disposable foil pan on the grill filled with water (about 3/4). You'll have the most moist breast meat you've ever had off of the grill.

[Jim H]

Originally posted by Memphis Mike:
What I'd like to have is a good recipe for BBQ'd
beef. What cut of meat to use, etc? And not a whole Steer either. :rolleyes: Keep it realistic for a backyard BBQ. How about beef ribs?Mike, Try here: Texas Style Beef Ribs (http://www.thesmokering.com/BeefRibs/default.jsp)

I might try that sometime this summer.

[Jim H]

Originally posted by Peter Kalshoven:
Take chicken breasts, and marinate them in orange juice, soy sauce, and rice vinegar. (Some chopped up garlic works nice in this marinade, too.)MMMmmmmm! Looks like I put the grill away too soon!

[Ken Hall]

If you didn't have rice vinegar, could you use balsamic? I use it in a lot of improvised marinades anyway....

[oldriverat]

Thanks Jim. That's identical to the way I cook pork ribs.

[Peter Kalshoven]

Ken, do I look like the kind of guy who allows substitutions?
Well, yes, I guess I do.
Go ahead, BV is good stuff. It might change the flavor a little, but I don't see it as making it worse in any way.
Cook it up, tell us how it turned out.
:D