Griff's Kitchen

Ingredients:

• Kraft Original BBQ Sauce – [40 oz.]
• 1 Onion – [ large, chopped ]
• 1.5 tbsp Worcestershire Sauce
• 1/2 cup Molasses
• 1 cup Brown Sugar
• Cayenne Pepper – [to taste] [something on the order of 1/4 to 1/2 tsp]

 

Procedure:

• Sweat the onions in a small pan.  Spray with water to create steam.
• When the onions are softened, stir in the remaining ingredients
• Simmer the mixture for a few hours before using as a BBQ glaze.

Ingredients

1 cup ketchup
1 cup tomato sauce
1/2 cup and 2 tablespoons brown sugar
1/2 cup and 2 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons hickory-flavored liquid smoke
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper

Directions

1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter.

2. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
3. Reduce heat to low, and simmer for up to 20 minutes.

Notes: For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary.

Ingredients

1 cup Cider Vinegar

1 cup Ketchup

1 tbsp Pepper Flakes

1 tsp Worcestershire

¼ cup Brown Sugar

1-2 tsp Hot Sauce

1 tsp Salt

Procedure

1. Grind the pepper flakes with a mortar and pestle

2. Combine all of the ingredients into a small stainless steel or cast iron pot and place, uncovered, on a smoker (or stove-top)

3. Simmer for an hour or more until slightly reduced

4. Use as a complimentary sauce for pulled pork

Source: BBQ Pit Boys

Ingredients

1 tbsp Vegetable Oil

2 cups Yellow Onion – [ diced ]

10 cloves Garlic – [ minced ]

1 cup Tomato Ketchup

4 Ancho Chiles – [ seeded ]

4 Mexican Dried Chiles – [ seeded ]

3 cups Chicken Stock

½ White Onion – [ diced ]

2 Chipotle Peppers – [ seeded ]

½ cup Worcestershire Sauce

½ cup strong Coffee

¹⁄_³ cup Brown Sugar – [ packed ]

¼ cup Cider Vinegar

¼ cup Lemon Juice – [ fresh squeezed ]

1½ cup Dijon Mustard

2 tsp Kosher Salt

Procedure

Chipotle Chile Paste

1. Place the Ancho chiles, Mexican chiles, Chipotle chiles, white onion, and 3 cloves of garlic in a large  saucepan and cover with the chicken stock

2. Bring to a boil then reduce heat and allow to simmer for ~15 minutes or until chiles become soft

3. Remove from heat and pour into a blender.  Blend on low and increase speed until thoroughly puréed

4. Set aside for later use

BBQ Sauce

1. Heat a large saucepan over medium heat and sauté the yellow onion and the remaining garlic in the vegetable oil – (add the garlic when the onion begins to become translucent)

2. Add the chile paste and the ketchup – continuously stir for 4 minutes

3. Add the remainder of the ingredients and allow to simmer for 30-40 minutes – Stir frequently as the sauce thickens to prevent scorching

4. Remove from heat and pour into a blender – Purée thoroughly

5. Store in the refrigerator or freeze for later use

Source: Sharon Cayton via Food Network’s – FoodNation with Bobby Flay, episode “Austin, Texas”

Ingredients

5 Italian Sausages

2 lbs Ground Sirloin

2 Yellow Onion – [ diced ]

2 green Bell Pepper – [ diced ]

2 cans Crushed Tomatoes – [ Hunt’s 28 oz. ]

2 cans Tomato Paste – [ Hunt’s 6 oz. ]

¾ cup water

Salt – [ to taste ]

Black Pepper – [ to taste ]

Chili Powder – [ to taste ]

2 tbsp Oregano

Procedure

1. Brown the ground sirloin and sausage in a large stockpot – Crumble to desired size

2. Drain meat well and set aside

3. Dice onion and bell pepper to desired size and sauté until translucent

4. In a large dutch oven, combine all the ingredients and mix well

5. Cover and simmer for 2-3 hours

Source: Patsy Fesperman

Ingredients

1 can Crushed Tomatoes – 28oz

1 can Tomato Paste – 6oz

1 tsp Oregano

1 tsp Basil

1 tsp Marjoram

1 tsp Anise Seeds

1 Garlic Clove – finely chopped

1 Yellow Onion or Pearl Onions – minced ( ~ 3/4 cup )

1 tsp Salt

1 tsp Black Pepper – coarse

Tabasco – season to taste

Procedure

1. Combine the onion, garlic, oregano, basil, marjoram, pepper and anise seeds in a microwave safe container (Pyrex® is ideal)

2. Add a small amount of water to the vegetables and herbs until they form a paste-like consistency.  Microwave on high until the mixture reaches 160° (this method is known as Microwave Assisted Extraction)

3. While allowing the vegetables and herbs to cool, combine the crushed tomatoes, tomato paste, salt, and Tabasco

4. Add the microwaved vegetables and herbs to the tomato mixture and stir until well blended (The sauce can be simmered at this point, but will reduce the intensity of the tomato flavor)

5. The sauce is now ready to use, or can be refrigerated for up to a week.

Source: David Fesperman (My Father-in-law)