SECTION ONE: BBQ RUBS
2 #1 Memphis Dry Rub #2 Kansas Dry Rub
Ingredients: Ingredients: 1/4 teaspoon cayenne pepper 1/2 cup brown sugar 1 teaspoon ground cumin 1/4 cup paprika 2 teaspoons paprika 1 tablespoon black pepper 1 teaspoon dry oregano 1 tablespoon salt 1 teaspoon sugar 1 tablespoon chili powder 1 teaspoon salt 1 tablespoon garlic powder 25 grinds fresh black pepper 1 tablespoon onion powder 3 teaspoons vegetable oil 1 teaspoon cayenne pepper
Direction: Direction: Memphis barbecue is well-known for its ribs, served Kansas City-style barbecue is suitable for various traditionally in combination with barbecue sauce. meat types especially chicken. The rub is massaged into the meat and let rest The chicken parts are covered with the rub and overnight. Sprinkle some more on the meat after then placed on the grill. cooking to enhance the flavor of the ribs. You can top it The secret here is to grill it slowly over low heat for up with a sauce of your choice to complete the about an hour and a half or until cooked delicious dish. thoroughly.
Notes: Please take 30 seconds to upload your photos of this Rub and leave a review by scanning QR Code 3 #4 Texas Dry Rub #3 Carolina Dry Rub Ingredients: Ingredients: 1/2 cup chili powder 2 teaspoons salt 1/2 cup brown sugar 2 teaspoons sugar 1/2 cup salt 2 teaspoons brown sugar 1/2 cup fresh ground pepper 2 teaspoons ground cumin 1/4 cup dry mustard 2 teaspoons chili powder 1/4 cup ground cumin 2 tablespoons freshly ground pepper Ground red pepper to taste 1 tablespoon cayenne pepper 1/4 cup paprika Direction: Texas barbecue has over time set its mark in the Direction: memory of barbecue lovers. This Carolina rub is well suited for pork. You can cover the pork with the rub mixture before you grill This unique dry rub transforms any form of meat, or slow-roast it. giving it that strong and smoky flavor. Barbecued briskets, chicken and pork among others The rub adds a unique signature taste to your pork are some of the meat types that have their taste whether you want to serve it shredded or sliced. enhanced with this amazing rub. Massage the rub into your meat and grill under low heat until tender to touch.
Notes:
4 #5 Rosemary Garlic Dry Rub #6 Jamaican Jerk Dry Rub
Ingredients: Ingredients: 1/4 cup dried rosemary 2 tablespoons kosher salt 2 tablespoons dried oregano 2 teaspoons brown sugar 1 tablespoon dried sage 2 teaspoons garlic powder 2 tablespoons dried garlic flakes 2 teaspoons onion powder 1/3 kosher salt 2 teaspoons ground all spice 2 tablespoons cracked black pepper 1 teaspoon crushed dried hot pepper 1 teaspoon dried chives Direction: 1 teaspoon paprika This dry rub is ideal for chicken and gives it a better 1 teaspoon ground black pepper taste when compared to red meat. 1 teaspoon ground nutmeg 1 teaspoon ground ginger Mix up all the ingredients for your dry rub and 1 teaspoon dried thyme massage it onto your chicken prior to grilling. 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves The final juicy taste produced by this rub, will leave you craving for more. Direction: This dry rub adds a Caribbean touch to your grilling. Massage the dry rub mixture into your pork or poultry and give your taste buds a thrill as you take a juicy bite from your meat.
Notes:
5 #7 Classic Pork Dry Rub #8 Sweet & Smoky BBQ Dry Rub Mix
Ingredients: Ingredients : 1/3 cup paprika 1/4 cup dark brown sugar 1/4 cup sugar 2 tablespoons kosher salt or coarse sea salt 3 teaspoons black pepper 1 tablespoon + 1 teaspoon smoked paprika 2 tablespoons salt 2 teaspoons chili powder 2 tablespoons cayenne 2 teaspoon chopped fresh rosemary 1 teaspoon white pepper 1 teaspoon cumin 1 teaspoon freshly ground black pepper 1/2 teaspoon mustard powder Direction: 1/2 teaspoon dried thyme This easy and tasty rub can be used for making your 1/2 teaspoon ground chipotle chili perfect grilled BBQ. 1/4 teaspoon ground allspice The rub is added onto your favorite pork and gives that unique taste to all your grilled meat. It is best to cook or grill under low heat using the Direction: gradual grilling process. Mix all the ingredients in a bowl until combined. You can cover your veggies, chicken, beef or pork with this amazing rub before grilling.
Notes:
6 #9 Rib Dry Rub #10 Wet Mustard Rub
Ingredients: Ingredients : 1 tablespoon paprika 2 cups Dijon mustard 1 tablespoon granulated garlic 1 cup minced parsley 1 tablespoon granulated onion 1/2 cup dried orange or lemon peel 1 tablespoon chili powder 1/2 cup rosemary leaves, crushed 1 tablespoon brown sugar 1/4 cup black pepper 2 tablespoons kosher salt 1 tablespoon salt 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon white pepper Direction: 1 tablespoon cumin Mix all the ingredients in a bowl. The mustard should be added at the end to ensure even mixing of the dry Direction: ingredients. Mix all the ingredients in a large bowl. It can be stored in an air tight container in the fridge Apply the rub mixture on your favorite meat. for later use. However it is best suited for BBQ ribs. Apply a generous amount of the paste on your favorite meat before grilling for an amazing taste.
Notes:
7 SECTION TWO: BBQ SAUCE
Share your photos or video with your review. Just scan the QR Code.
8 #11 Sweet Mustard BBQ Sauce
Ingredients: 200g Brown sugar 150ml Cider vinegar 150g Honey 2½l Water 150ml Tomato puree ½ tablespoon Sea salt 300ml Organic ketchup ¼ tablespoon Chili powder ½ tablespoon Ground cumin ¼ tablespoon Mustard powders ¼ tablespoon Cayenne peppers ¼ tablespoon Garlic powder ½ tablespoon Ground corianders ½ tablespoon Stewed apples per 100ml of sauce (other stewed fruit may be employed) ½ tablespoon Celery salt ½ tablespoon Onion powder
Direction: • Mix all the ingredients for the sauce (except the stewed apple) in a saucepan. Then boil for 30-45 minutes under even heat. • Add the apple stew according to the volume of sauce left. • Pour out the sauce into an ovenproof bowl. • Prepare the barbecue for minimal, indirect heat. • Place the bowl containing the sauce in the midpoint of the cooking grate together with some smoke chips directly over the heat. • Put the lid on the barbecue and let the sauce smolder for about 20-30 minutes. • Then take the sauce down and allow it to cool off before use. 9 #12 Tomato Paste BBQ Sauce
Ingredients: ½ tablespoon onion powder ½ tablespoon sea salt 2½ 6-oz cans tomato paste 2 tablespoon smoked paprika ½ cup apple cider vinegar 1 tablespoon liquid hickory smoke ¼ tablespoon chili powder 1½ cup water 2 tablespoon worcestershire sauce 1/3 powdered erythritol (or any other liquid or powdered sweetener of choice) ¼ cayenne pepper (or quantity of choice if you like it hot) 1 tablespoon garlic powder
Direction: • Mix all the ingredients in a saucepan, and add water one cup at a time until it becomes thinner than the barbecue sauce. The thickness of your tomato paste will determine how much water you add to the mixture. • Place the saucepan on a heater and allow the sauce to boil gently at medium-high heat. Then reduce to medium-low and let it simmer. Uncover the saucepan and stir the sauce continuously for 20 minutes or till it thickens slightly. • Taste the sauce and if you prefer it to be spicier or sweeter, add cayenne pepper or sweetener to taste. If the sauce is too thick, stir in additional water one tablespoon at a time until it reaches the desired degree of smoothness or thickness.
10 #13 Ketchup BBQ Sauce
Ingredients: 2 tablespoons brown sugar 2 tablespoons dark amber maple syrup 2 tablespoons smoke paprika 1 cup of ketchup 1½ tablespoons cider vinegar 1 teaspoon smoked sweet paprika 1/3 palm full of coarse black pepper 2 large cloves of finely chopped garlic
Direction: • Mix all the ingredients in a saucepot and place the saucepot over medium heat • As soon as the content of the saucepot begins to steam, reduce the heat to medium low. Allow the broth to cook for 15 to 20 minutes, or until it thickens slightly. • Ensure all flavors are combined. • You will obtain about one cup of barbeque sauce.
Notes:
11 #14 Sweet Ketchup BBQ Sauce
Ingredients: 4 cups ketchup 2 tablespoons chopped garlic 2 tablespoons vegetable oil 2 tablespoons cane syrup 2 tablespoons yellow mustard 2 tablespoons red hot sauce ¼ cup Worcestershire sauce ½ teaspoons red, crushed pepper or more to taste 2 teaspoons Creole seasoning or Emeril’s Original Essence ¾ cup chopped yellow onion ½ cup dark brown sugar ½ cup cider vinegar
Direction: • Place a large pot on a cooker and heat up the oil over medium-heat. Add the onion to the pot and allow it to cook. Stir for about 4 minutes and then add garlic. Stir the mixture and let it cook for 1 minute. • Add the other remaining ingredients and let the mixture come to a boil. • Reduce the heat to a simmer and let the broth simmer while stirring from time to time till the sauce becomes thick about 15 to 20 minutes. • Remove the boiling pot from the cooker and set it aside to cool. • Unused sauce can be stored in a non-reactive and air-tight container in the refrigerator for up to two weeks.
Notes:
12 #15 Onion Flavored BBQ Sauce
Ingredients: 4 tablespoons unsalted butter 1½ cups of finely chopped onions 2 teaspoons dry mustard 6 cloves of finely chopped garlic ½ teaspoon crushed red pepper 1¼ teaspoons salt ¼ teaspoon cayenne pepper 2¼ teaspoons sweet paprika 2 teaspoons of Emeril’s Original Essence ½ Black pepper 1½ cups of water 1 (6oz) can tomato paste ¾ cup cider vinegar 6 tablespoons dark brown sugar
Direction: • Set a saucepan over medium-high heat and add butter. When the butter melts, add the onions and let them boil until they become soft. • Add the paprika, garlic, salt, ground mustard, black pepper, cayenne pepper, crushed red pepper, and Essence. Let the mixture cook for two minutes and then add the tomato paste. • Stir consistently for two minutes or longer, depending on when the tomato paste begins to turn brownish. • Add cider vinegar, water, and dark brown sugar and stir until they combine. • Reduce the heat supply to low and allow the sauce to simmer until it thickens and the flavors blend after about 15 to 20 minutes. • Turn off the heat and set aside the saucepan to cool before using the sauce. Make ahead and store It in refrigerator in a non-reactive and airtight container. 13 #16 Spicy-Hot BBQ Sauce
Ingredients: 2 teaspoons chopped garlic 2 teaspoons molasses 2 teaspoons whole grain mustard or Creole ½ cup water ¼ cupped chopped onions 1 (14oz) bottle ketchup Dash hot pepper sauce Pinch of freshly ground black pepper Pinch salt 2 tablespoons firmly-packed light brown sugar Dash Worcestershire sauce Pinch cayenne 2 teaspoons of grated and peeled fresh ginger
Direction: • Combine all the ingredients in a food processor with a metal blade. Process the ingredients for about 15 seconds until the ingredients become smooth. • Scrape down the sides of the processor using a rubber spatula. Pulse the processor twice or three times. • Refrigerate the sauce over the night before using. The yield of the barbecue sauce may be about two cups.
Notes:
14 #17 Beef Broth BBQ Sauce
Ingredients: 3 tablespoons vegetable oil 3 cloves minced garlic ¾ cup cider vinegar 1 teaspoon salt 1 cup ketchup 5 tablespoons light brown sugar 1 cup beef broth ½ teaspoon cumin 1 cup finely chopped onions ½ teaspoon celery salt ½ teaspoon coriander ½ teaspoon cayenne pepper
Direction: • Using a medium size saucepan, heat the vegetable oil over medium heat, and then add garlic and onion. • Season the mixture with pepper and salt, then cook until it becomes semi-transparent . • Add the other remaining ingredients. • Let it simmer, and then stir the sauce consistently for thirty minutes or till the sauce becomes thick. • The yield of this barbecue sauce is about 2 cups.
Notes:
15 #18 Hoisin BBQ Sauce
Ingredients: 2 teaspoons minced garlic 2/3 cup water ½ cup granulated sugar 1 finely chopped and seeded jalapeno 1 1/3 cups hoisin sauce Juice of one small lime
Direction: • Puree the sugar with the jalapeno in a food processor • Add the hoisin sauce, lime juice, and water. Then add the minced garlic. Puree until the ingredients are properly mixed. • Pour the mixture into a two-cup container • Allow the sauce to sit for one hour until the sugar dissolves. Stir the sauce from time to time.
Notes:
16 #19 Ketchup Rib BBQ Sauce
Ingredients: 2 teaspoons soy sauce 2 cups ketchup ¼ cup molasses 2 teaspoons sesame oil 1 tablespoon grated ginger ¼ cup brown sugar 1 teaspoon chili powder 2 tablespoons Worcestershire sauce
Direction: • Combine the brown sugar, ketchup, ginger, Worcestershire sauce, sesame oil, garlic, molasses, soy sauce, and chili sauce in a blender and process the mixture on high speed until the mixture becomes smooth and the brown sugar completely dissolves. • Move the ribs to the grill, cover and allow to simmer over indirect heat for about 45 minutes. • Put sauce lightly on the ribs and turn every 15 minutes until it becomes cooked. • Take out the ribs from the grill and serve hot with sliced tomatoes and potato salad, and put the extra sauce on the side.
Notes:
17 #20 Apple Cider BBQ Sauce Ingredients: 2 cups ketchup 5 tablespoons sugar ½ tablespoon onion powder ½ cup apple cider vinegar 5 tablespoons light brown sugar 1 tablespoon Worcestershire sauce ½ tablespoon ground mustard 1 tablespoon lemon juice 1 cup water ½ tablespoon freshly ground black pepper
Direction: • Combine all the ingredients in a medium size saucepan. • Place the mixture on the heat and bring to a boil. • Lower the heat to allow mixture to simmer. • Do not cover the saucepan when cooking. • Stir the sauce consistently for one hour, fifteen minutes.
Notes:
18 #21 Soy-Based BBQ sauce
Ingredients: ¾ cup soy sauce 2 cloves garlic 1 white medium to large onion ½ cup ketchup ¼ cup white wine or sherry 1 tablespoon fresh or dry ½ cup packed brown sugar ¼ cup apricot preserves, apple, cherry, apricot or blackberry can be used Ginger (optional)
Direction: • Peel, then slice the large onion in half and place in a blender. • Add the soy sauce to the onion in the blender. • If you are using fresh ginger, peel the skin using a peeler and slice about one tablespoon or chunk into the blender. For heavier spicy taste, add more ginger. • Add the packed brown sugar, the ketchup, garlic, white wine or sherry and preserves to the blender. Switch on the blender and set it to high revs until the ginger and onion are pureed. • The sauce should be a bit thick and look brownish. Taste the sauce. • Place contents of the blender into a saucepan and cook the sauce over low heat for approximately five to ten minutes till the sauce simmers and becomes thicker. • The sauce is now ready for use. • It can be stored in the refrigerator for up to three weeks or frozen for six months. But the best way to enjoy this sauce is fresh.
19 #22 Coffee-Based BBQ Sauce
Ingredients: 4 tablespoons extra-virgin olive oil 4 large cloves of mashed garlic 2 cups ketchup 2 cups honey 1 cup apple cider vinegar ½ cup of espresso or strong coffee ½ cup soy sauce Fresh ground black pepper 1 tablespoon gray salt
Direction: • Mash the garlic and mince it to extract its oils. Preheat a sauté pan and then add olive oil. Add the garlic and stir-fry until it turns a light brown color after one minute. • Add soy sauce, cider vinegar, ketchup, and honey. Then stir the mixture very well. • Add a pinch of gray salt, and then whisk the coffee in. • Add freshly ground black pepper to taste and bring the sauce to a simmer. Let it cook for ten minutes. • Then turn off the heat source and allow the sauce to cool. It can be stored in a refrigerator for two weeks.
Notes:
20 #23 Honey Glazed BBQ Sauce
Ingredients: Dark brown sugar Worcestershire sauce 14-spice dry rub mix Cayenne pepper Honey Vinegar (cider is preferable, mainly white) Ketchup Prepared mustard
Direction: • Add all the ingredients in a saucepan. Then stir the mixture together. • Apply heat source to the saucepan and bring to a boil. • Lower the heat and let the sauce simmer for one hour. • Serve with your favorite rib barbecue.
Notes:
21 #24 Yellow Mustard BBQ Sauce
Ingredients: ¾ cup apple cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons Louisiana hot sauce (to taste) 1½ tablespoons unsalted butter ¾ cup yellow mustard 1 tablespoon light brown sugar 2 teaspoons salt 1¼ teaspoon freshly ground black pepper
Direction: • Mix all the ingredients in a saucepan. • Whisk to combine the ingredients completely. • Stir occasionally while it simmers on a heat source for 20 to 30 minutes. • Lower the heat and let it cool before using. It can be stored in an airtight container and placed in the refrigerator.
Notes:
22 #25 Chipotle BBQ Sauce
Ingredients: 1 tablespoon butter 1 cup ketchup ¼ teaspoon ground cayenne 1 clove minced garlic 1/3 Worcestershire sauce 1/3 cup (packed) golden brown sugar ¼ cup fresh lemon juice 1 chipotle chili from canned chipotle chilis in adobo, minced with seeds
Direction: • Melt the butter in a medium size saucepan over medium heat. Add garlic and stir for about 30 seconds. • Stir in the ketchup and the other ingredients, and bring the mixture to a boil. Lower the heat to medium-low and let the sauce simmer until it thickens and reduces to about 1 1/3 cups. • Stir frequently for approximately 15 minutes. • Season the sauce with pepper and salt. Let it cool, cover and chill. • It can be prepared one week ahead.
Notes:
23 #26 Brown Sugar BBQ Sauce
Ingredients: 1 small finely chopped onion 2 tablespoons butter 1/3 cup molasses 1/3 cup apple cider vinegar 2 tablespoons yellow mustard 2 cups ketchup 1 tablespoon chili powder ½ tablespoon cayenne pepper 3 cloves minced garlic 1 tablespoon ground pepper 1/3 dark brown sugar
Direction: • Melt the butter in medium size saucepan over medium heat. Add onion to the saucepan and let it cook till it softens after about five minutes. • Add garlic and let it cook until the mixture becomes fragrant. This should take about 30 seconds. • Add molasses, ketchup, vinegar, brown sugar, black pepper, chili powder, mustard, and cayenne pepper and stir the sauce together. • Bring the mixture to a boil, and then reduce the heat to low. Let the sauce simmer while stirring continuously until it thickens slightly, after approximately 30 minutes. • Put warm sauce in blender until it becomes smooth. Allow the sauce to cool to room temperature, and then transfer to an airtight jar for storage in a refrigerator. • It can stay up to a month.
24 #27 Spicy Molasses BBQ Sauce
Ingredients: 1 tablespoon canola oil ½ diced onion ½ cup brown sugar 2 cloves of minced garlic 1 tablespoon Worcestershire sauce Dash salt ¼ cup molasses 4 tablespoons distilled apple cider vinegar or distilled vinegar 4 tablespoons minced chipotle peppers in adobo sauce 1 cup ketchup
Direction:
• Heat the canola oil over low to medium heat in a saucepan • Add the onions and garlic and let them cook for five to seven minutes. Be careful not to burn them. • Reduce the heat to a low simmer. • Add the other ingredients into the mixture and allow it to simmer till the sauce becomes thick. Stir the mixture continuously for about 20 minutes. • The sauce is sticky and thick.
Notes:
25 #28 White BBQ Sauce
Ingredients: 1 cup mayonnaise 1 cup apple cider vinegar 1 tablespoon lemon juice 1 1/2 tablespoons cracked black pepper 1/2 teaspoon kosher salt, finely ground 1/4 teaspoon cayenne Finely ground kosher salt and ground black pepper 1/2 cup vegetable oil 3-4 light wood chunks (like cherry or apple)
Direction:
• Combine apple cider vinegar, lemon juice, mayonnaise, black pepper, salt, and cayenne into a bowl then mix it thoroughly. Put it in an airtight container and keep refrigerated until when you need it. It can keep for up to 4 days. • Season your chicken with pepper and salt and, then smoke between 300°F - 350°F, using light wood chunks, till the thickest part registers 165°F. • Halfway through the process of smoking, cover the chicken with some oil and then sprinkle salt and pepper again. • After you have finished cooking, transfer the chicken, skin side down, to a hot grill to quickly crisp the skin.
26 #29 Cherry BBQ Sauce Ingredients: 2 tablespoons butter 1 medium yellow onion 2 medium cloves garlic, minced 2 cups tomato sauce 1 1/2 cups roughly chopped frozen, pitted cherries 2/3 cup dark brown sugar 1/3 cup freshly squeezed orange juice 1/4 cup molasses 1/4 cup cider vinegar 1 teaspoon ancho chili powder 1/2 teaspoon dry mustard 2 teaspoons Kosher salt 2 teaspoons freshly ground white pepper 1/8 teaspoon cayenne pepper
Directions:
• Melt some butter in a medium saucepan over medium heat. Add the onions and cook for about 5 minutes until soft. • Next add the garlic and cook further for about 30 seconds. • Add tomato sauce, brown sugar, cider vinegar, ancho chili powder, orange juice cherries, molasses, mustard, salt, cayenne and white pepper then stir to combine. • Allow it to boil, then reduce heat to low simmer for about 30 minutes until it is slightly thickened while stirring occasionally. • Pour the entire content into blender and blend until smooth. Allow it to cool to room temperature, then transfer it to a jar and refrigerate.
27 #30 Mango Habanero BBQ Sauce Ingredients: 1 tablespoon vegetable oil 1 small onion, minced (about 1/2 cup) 2 medium cloves garlic, minced (about 2 teaspoons) 1 teaspoon grated ginger 1 1/2 cups roughly chopped peeled fresh mango, about 2 medium mangoes 1 cup mango juice 1 cup tomato sauce 1/3 cup dark brown sugar 1/3 cup honey 1/3 cup cider vinegar 2 tablespoons molasses 2 tablespoons fresh juice from about 2 limes 1 tablespoons Worcestershire sauce 1 tablespoons yellow mustard 2 teaspoons finely chopped habanero chilies, seeded (about 2 chilies, see note above) 2 teaspoons Kosher salt 1 teaspoon freshly ground black pepper
Direction: • Heat up the oil in a medium saucepan over medium heat. Add onion and cook for about 5 minutes until soft. • Add the ginger and garlic and cook further for about 30 seconds. • Add mangoes, mango juice,, brown sugar, honey, vinegar, lime juice, Worcestershire, mustard, habanero tomato sauce, molasses, salt, and pepper. Allow it to boil, reduce the heat to low and simmer until mangos are completely soft and the sauce has thickened slightly. This will take about 30 minutes, remember to keep stirring. • Puree the sauce with an immersion blender to make it smooth. • Allow it to cool to room temperature, then transfer to a jar and store.
28 #31 Sweet, Tangy with Spicy Barbecue Sauce
Ingredients: 2 tablespoons butter ½ cup apple juice 2 tablespoons molasses 1 small chopped onion, blended or food processed ½ cup apple cider vinegar ¼ cup Worcestershire sauce 2 cups ketchup 2 tablespoons honey 1 teaspoon chili powder 2 tablespoons brown sugar 1 teaspoon cayenne pepper 1 teaspoon garlic powder 2 teaspoons dry mustard powder
Direction:
• Melt the butter in a medium saucepan. Then add the onion and let it cook for 7 to 10 minutes over medium heat. • Add the remaining ingredients and stir the mixture continually. • Let the sauce simmer over low heat for about twenty minutes. • Stir regularly until thickened.
29 #32 Korean Barbecue Sauce
Ingredients: ¼ cup mirin 2 tablespoons sesame oil ¼ cup water ¼ teaspoon black pepper 1 tablespoon grated ginger 3 tablespoon cornstarch 1 tablespoon rice wine vinegar ¾ cup low sodium soy sauce 1 cup light brown sugar 3 tablespoons water 1½ tablespoon grated garlic ½ teaspoon red pepper flakes 2 teaspoons sriracha sauce 1 finely chopped scallion
Direction:
• Add all the ingredients in the saucepan with the exception of cornstarch and water. Apply heat source and bring the mixture to a boil over medium heat. • Stir the mixture continually. • Mix the cornstarch and water in a separate bowl until it becomes a smooth paste • Reduce the heat source and stir in the cornstarch and water in the saucepan. Continue stirring until the sauce becomes thick. • You can add more pepper if you want the sauce to be spicier.
30 #33 Whiskey Barbecue Sauce
Ingredients: 4 cloves pressed garlic ½ chopped onion 2 cups ketchup ½ tablespoon salt 1/3 teaspoon tobacco sauce, or to taste 1/3 cup apple cider vinegar ¼ cup tomato paste 2 tablespoons liquid smoke flavoring ¼ cup Worcestershire sauce ½ cup packed brown sugar ½ teaspoon ground black pepper ¾ cup bourbon whiskey
Direction:
• Add the garlic, onion, and whiskey in a large saucepan. Sauté the mixture for 7 to 10 minutes, while making sure they are properly cooked, not burned. • Add the remaining ingredients and lower the heat. • Let the mixture simmer while stirring it occasionally. The sauce should thicken after approximately 20 minutes or so and be ready to be utilized. • If you prefer the sauce to be smooth, pass the onion through a food process, blender or slice the onions in thick pieces. This is to strain it out after cooking. • Ensure that the sauce simmers well or else the flavor of the whiskey will every strong.
31 SECTION THREE: BUTCHER PAPER BBQ RECIPES
Reorder Now. Its simple just scan QR Code 32 #34 Texas-Style Beef Brisket Without Injection
Ingredients: 1 brisket 3 tablespoons beef paste 3 tablespoons Worcestershire sauce Rub Recipe 1 tablespoon of black pepper and 1 teaspoon of celery seed powder 3 tablespoons Kosher salt 1 tablespoon black pepper 1 tablespoon chili powder 1 tablespoon granulated garlic 1 tablespoon sugar
Direction: • Trim off excess fat from the brisket leaving between ¼ to ½ inch maximum thickness. • Mix the Worcestershire sauce with beef base to form a slurry and spread the mixture all over the brisket • Cover it up with the rub mixture in an even coating. • Allow it to marinate for about 30 minutes or wrap it up with cling wrap overnight. Start your pit and get it to 200°F. • Place the brisket fat side down on the pit. After six hours, spray water when some bark has formed. • Raise the temp to 250°F and spray continuously every 20 minutes. Increase the temperature further to 300°F after the crust has formed (about 2-3 hours later) to sizzle the fat cap at the bottom. • Next, wrap it up with Anders General Store pink butcher paper placing the fat down and lower the temperature in your pit to 250°F till the paper-wrapped brisket becomes probe-tender. This will take about 2-3 hours to achieve the right tenderness. • Open up and allow it to cool down, cut it up in pencil slices and serve as you wish with your family or friends.
33 #35 Aaron Franklin's Butcher Paper Brisket – Recipe
Ingredients : 1 first-quality beef brisket, untrimmed 50/50 Ratio Salt & Coarsely ground pepper 1/4 cup Worcestershire sauce 1/4 water 1 Roll of Anders Pink Butcher Paper
Direction: • Sprinkle salt and pepper on both sides of the brisket, then mix some water and Worcestershire sauce in a mister. • Set up your fire for indirect heating in your smoker with coals on just one side ensuring that you keep up a good level of smoke. • When it gets to a temperature of 275 – 300°F, then you can place the brisket on the cool side of the smoker and keep the lid closed. • Internal temperature should be maintained at 165°F and the brisket cooked for 6 hours. • Take out the brisket from the smoker and spray some Worcestershire solution on it and wrap it up in butcher paper. • Cook further for another 2 hours then transfer the paper-wrapped brisket into an empty cooler for yet another 3-4 hours. • Check for tenderness with a toothpick or check for a temperature level of at least 185°F. • Slice it up and serve with a sauce of your choice.
34 #36 Slam Dunk Brisket
Ingredients : 1 brisket (16 to 18 pounds) ½ cup dill pickle juice ¼ cup Dijon mustard (optional) Coarse sea salt Freshly cracked black peppercorns Hot red pepper flakes Anders General Store Pink Butcher Paper
Direction: • Place the brisket on a tough baking sheet, then trim off the brisket but leave 1/4-inch thick of fat on the top. • Mix the mustard and pickle juice into a thin paste, then brush the mixture on all sides. • Season the brisket generously with pepper, salt and hot red pepper flakes. • Prepare your smoker and preheat to about 225°F, then place the brisket fat side up, in the smoker. • Cook the brisket for about 10 hours until dark brown with an internal temperature of 160°F. • Wrap the brisket inside a Anders General Store pink butcher paper and return it to the smoker. Allow to cook further for 2-4 hours and unwrap regularly to check for tenderness. • When tender, the brisket will pull with your fingers at a temperature of 195°F. • Move the brisket into a cooler with insulation and allow it to rest for 1-2 hours. • Trim off the fat and burnt edges then dice the meat and serve with brisket juice drizzled on top.
35 #37 Smoked BBQ Chicken "Texas-Style”
Ingredients : Black pepper Olive oil Foil paper Full chicken Creole butter Juice from Dill Pickles+ Chilis + Seranos Garlic
Direction: • Wash and cut whole chicken into half Texas-style. • Inject about 20ml of juice mixture into the crevices of the cut chicken halves. • Place on a tray lined with foil paper. • Cover with olive oil and season with salt and black pepper. • Allow it to sit and Marinade for 45 minutes. • Prepare the smoker and put in the seasoned chicken into it, ensuring that the ventilation is at 30%. • Cook for about 2 hour and keep it moist by dabbing some Olive oil, garlic and butter mixture on it regularly. • Bring it out and wrap it in foil paper then cook further for another hour until it attains a temperature of 160°F
36 #38 Spare Rib Barbecue
Ingredients : Spare ribs Apple juice Black pepper Salt Anders General Store Pink butcher paper
Direction: • Season the Spare ribs about 30 minutes prior to cooking to allow the seasoning penetrate into the meat for a juicy and sweet flavor. • Prepare your smoker and transfer the spare ribs onto the grill. • Cook for about 2 hours and keep it moist by intermittently dabbing some apple juice on it. • Bring out the spare ribs, put some honey and brown sugar on it, then wrap it up in Anders General Store pink butcher paper. • Put it back ion the grill and cook for about 2 hours. • Next, take them out of the pink butcher paper and place it back into the grill. • Dab on your favorite barbecue sauce, allowing it to set. • Cut into slices and its ready to be served!
Notes:
37 #39 Baby Back Pork Ribs BBQ
Ingredients: 2 teaspoons soy sauce 2 teaspoons chopped garlic 2 cups ketchup 2 tablespoons your favorite rib rub ¼ cup molasses 2 teaspoons sesame oil 1 tablespoon grated ginger 1 bottle of dark brown ¼ cup brown sugar 2 racks baby back pork 1 teaspoon chili powder Fresh sliced tomatoes, as an accompaniment 2 tablespoons Worcestershire sauce
Direction: • Rub the ribs on both sides with your favorite rib rub. Place inside a large sealable bag for a little bit. • Add beer and steep in the refrigerator for eight hours or overnight. • Remove the ribs from the bag and place it where it will reach room temperature. • Heat up the oven to 325°F. Get a large baking sheet and line it with heavy aluminum foil. Place the ribs on top and cover tightly with the foil. Roast the ribs for two hours. • To prepare the barbecue sauce: combine the brown sugar, ketchup, ginger, Worcestershire sauce, sesame oil, garlic, molasses, soy sauce, and chili sauce in a blender and process the mixture on high speed until the mixture becomes smooth and the brown sugar completely dissolves. • Move the ribs to the grill, cover and allow to simmer over indirect heat for about 45 minutes. Polish the ribs with the sauce and daub and turn every 15 minutes until it becomes cooked. Take out the ribs from the grill and serve hot with sliced tomatoes and potato salad, and positioning the extra sauce on the side. 38 #40 Smoked Brisket With Mesquite BBQ rub
Ingredients: Spicy brown mustard 14-pound prime beef brisket Mesquite BBQ rub 4 ounces seasoning salt 2 1/2 teaspoons paprika 2 tablespoons chili powder 1/2 teaspoon cayenne pepper 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon ground dry mustard 1/4 teaspoon ground cloves 1/4 teaspoon dry mesquite flavored seasoning mix 1-1/4 teaspoons garlic salt 1/2 teaspoon black pepper 3 1/2 tablespoons packed brown sugar
Direction: • Mix all the ingredients for and prepare the rub. • Cover the Brisket with Spicy brown mustard and Mesquite BBQ rub. • Prepare the smoker and transfer the brisket onto the grill, then cook at 220°F for about 15 hours. • Take it off the grill and wrap it up with Anders General Store pink butcher paper then cook for another hour. • Split the brisket into two halves for proper tenderness check and cook a bit further if not done. • Take it off the grill when done, slice it up and enjoy!
39 #41 Brown Sugar and Chili Smoked Brisket
Ingredients: 1 beef brisket, about 8 to 10 pounds
For Rub: 1/3 cup brown sugar 1/3 cup salt (coarse salt works best) 1/3 cup paprika 1/3 cup chili powder (hot or mild) 1/4 cup ground black pepper
Direction:
• Clean up and dry the brisket. • Smear the brisket rub evenly and transfer it to the smoker, then cook for about 8 to 10 hours. • Maintain the smoker temperature at about 220F. • To increase tenderness, remove the brisket from the smoker, wrap it up in an aluminum foil and place in an oven at 180 to 200F for about 2 hours. • Usually, after 8 to 10 hours the piece of meat would have absorbed as much smoke as it can and any additional smoking time would add a bitter flavor. • Leave the brisket for about 20 to 30 minutes prior to slicing.
40 #42 Hot and Spicy Smoked Brisket
Ingredients: 1 beef brisket, about 8 to 10 pounds
For Rub: 1/3 cup paprika 1/4 cup black pepper 1/4 cup brown sugar 3 tablespoons salt 3 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon cayenne (use less if preferred)
Direction:
• Clean up and dry the brisket. Mix ingredients for the rub and apply it on the brisket • Transfer the brisket onto the smoker for about 8 to 10 hours, at a temperature of 225°F. • To make the brisket very tender, take it off the grill and wrap it up with aluminum foil. Place it in an oven at a temperature of 180 – 200 °F for the last two hours. • Usually, smoking of meat for about 8 to 10 hours is sufficient to make your meat tasty. Additional smoking time might add a bitter flavor to your brisket. • Take it off the heat and let it sit for 20 minutes before you slice it.
41 #43 Smoked Brisket with Southwestern Wet Rub
Ingredients: 1 beef brisket, about 8 to 10 pounds For Rub: 3 tablespoons brown sugar 2 tablespoons cayenne 2 tablespoons Worcestershire sauce 1 tablespoon paprika 1 tablespoon salt 1 tablespoon onion powder 1 tablespoon black pepper 1 tablespoon Tabasco 1 teaspoon powdered cumin 3 cloves garlic crushed
Direction: • Clean up and dry the brisket. Mix the ingredients for the rub and apply it on the brisket • Transfer the brisket onto the smoker for about 8 to 10 hours, at a temperature of 225°F. • To make the brisket very tender, take it off the grill and wrap it up with aluminum foil. Place it in an oven at a temperature of 180 – 200 °F for the last two hours. • Usually, smoking of meat for about 8 to 10 hours is sufficient to make your meat tasty. Additional smoking time might add a bitter flavor to your brisket. • Take it off the heat and let it sit for 20 minutes before you slice it.
42 #44 Panhandle Smoked Brisket
Ingredients: 1 beef brisket, about 8-10 pounds
For Rub: 1/2 cup ground cumin 1/2 cup minced cilantro 1/2 cup tomato paste 1/4 cup minced garlic 1/4 cup vegetable oil 2 tablespoons red pepper flakes
Direction: • Clean up and dry the brisket. Mix all the ingredients for the rub and then spread it on the brisket • Transfer the brisket onto the smoker for about 8 to 10 hours, at a temperature of 225°F. • To make the brisket very tender, take it off the grill and wrap it up with Anders General Store Pink butcher paper. Place it in an oven at a temperature of 180 – 200 °F for the last two hours. • Usually, smoking of meat for about 8 to 10 hours is sufficient to make your meat tasty. Additional smoking time might add a bitter flavor to your brisket. • Take it off the heat and let it sit for 20 minutes before you slice it.
Notes:
43 #45 Herb and Chili Smoked Brisket
Ingredients: 1 beef brisket, about 8-10 pounds For Rub: 6 tablespoons dry mustard 3 tablespoons dried oregano leaves 2 tablespoons chili powder 1 tablespoon garlic powder 1 tablespoon black pepper, ground 1 tablespoon salt 2 teaspoons paprika
Direction: • Clean the brisket and dry it. Mix all the ingredients for the rub and spread it on the brisket • Transfer the brisket onto the smoker for about 8 to 10 hours, at a temperature of 225°F. • To make the brisket very tender, take it off the grill and wrap it up with pink butcher paper. Place it in an oven at a temperature of 180 – 200 °F for the last two hours. • Usually, smoking of meat for about 8 to 10 hours is sufficient to make your meat tasty. Additional smoking time might add a bitter flavor to your brisket. • Take it off the heat then let it sit for 20 minutes before you slice it.
Notes:
44 #46 Walter Jetton's Beef Brisket
Ingredients: 6 pounds beef brisket 2 quarts beef bone stock 3 bay leaves 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon Worcesterhire sauce (optional) 1/2 teaspoon mild chili powder (optional)
Direction: • Boil some bay leaves in a cup of water and allow it to simmer for about 10 minutes. • Next, take out the bay leaves and add the bay tea to the bone stock, along with some pepper and salt. • Cover your brisket with the stock mixture to about a quarter and place it in a Dutch oven. Cover it and over the fire; remember to turn the brisket every half hour till its done. • Mop up the brisket and transfer it to the grill. Keep flipping and mopping every 20 minutes until done. • Take it off the grill and place it on a butcher paper. Add some gravy made from a mixture of the liquid used to cook the brisket, some Worcestershire sauce and a dash of chili powder. • Allow it simmer and take it off the heat.
Notes:
45 #47 Smoked Sangria Beef Brisket
Ingredients: 1 4-pound beef brisket 1 cup zinfandel wine 1/4 onion, finely chopped 4 cloves garlic, minced 2 canned chipotle chilies, minced 3 tablespoons triple sec 2 tablespoons chili powder 3 tablespoons water 2 teaspoons sea salt 1 teaspoon orange zest 1/2 teaspoon black pepper, ground
Direction: • Prepare a mixture of the ingredients. • Place the brisket in a large container then pour the mixture over it ensuring that all parts are covered. • Cover it up with a plastic wrap and allow it to marinade about 2-4 hours. • Take out the brisket and keep the marinade for later use. • Prepare the smoker and grill the brisket for about 5-7 hours at 220 – 230°F. Allow it to cook until it attains an internal temperature of 185°F. • Remove the brisket from the grill then wrap it up with Anders General Store Pink butcher paper and allow it set for 30 minutes. • Complete the cooking of the sauce to be used by heating the marinade until it thickens. • Serve with slices of the brisket
46 #48 Smoked Brisket With Chipotle Rub
Ingredients: 1 beef brisket, about 8-10 pounds For Rub: 2 dried chipotle peppers (use 3 to heat it up a little) 3 tablespoons black pepper 2 tablespoons dried oregano 1 tablespoon dried cilantro leaves 1 bay leaf 1 teaspoon cumin 1 teaspoon onion powder 1 teaspoon ground dry orange peel (optional) 2 teaspoons sea salt Anders General Store Pink butcher paper
Direction: • Prepare the dry rub by grinding all the ingredient into a fine and even texture. • Clean up and dry the brisket. Cover the brisket with the prepared rub and place it in the smoker for 8-10 hours while keeping the temperature at 220°F. • Take out the brisket and wrap it up with Anders General Store Pink butcher paper for the remaining 2 hours, keeping the temperature at 180-200°F. • Take it off the grill and let it sit for about 20 minutes before serving.
47 #49 Butcher Paper Lamb
Ingredients: 1 (1 1/2lb) boneless leg of lamb, butterflied to 2-3inch thickness 3/4 cup kosher salt 3/4 ounce pink curing salt 3/4 cup granulated sugar 1/2 cup Bourbon ½ cup real maple syrup 1 Tablespoon whole cloves 1 Tablespoon juniper berries, chopped 6 bay leaves 1 bunch fresh thyme Anders General Store Pink Butcher Paper
Direction: • Trim the lamb of any sinew, gristle or bone but leave the fat. • Combine 8 cups water, both salts, sugar, Bourbon, syrup, cloves, juniper berries, bay leaves and thyme in saucepot over high heat. Bring to a boil and make sure the salts and sugar dissolved; this will the brine. Remove from heat and cool to room temperature over an ice bath. • Place the lamb into the curing brine, using a plate as a weight if necessary to ensure that the lamb is fully submerged. Cure overnight and no more than 14 hours in the fridge. • Remove the lamb from the cure and pat dry, removing any herbs or spices. Leave uncovered at room temperature for 30 minutes. • Roll the lamb into a uniform cylinder, fat-side out, and secure tightly with butcher’s twine. • Prepare a smoker, wrap lamb with Anders General Store Butcher Paper and smoke the lamb until the internal temperature of 155 F is reached.
48 #50 Butcher Paper Brisket
Ingredients: 10 to 12 pounds beef brisket 1/2 cup salt 1/2 cup ground pepper Apple juice Post oak wood Anders General Store Pink Butcher Paper
Direction: • Clean and dry with a paper towel. • Mix salt and pepper to create the rub. Spread the rub on the brisket and prepare the smoker. • Place the brisket on the cooler part of the smoker and keep the lid shut. • Cook for 6 hours and take it off the grill when the temperature reaches 165°F. • Remove the brisket from the grill and spray some apple juice on it. • Wrap it up with Anders General Store Pink Butcher Paper then return it to the smoker for another 2 hours when the temperature gets to 205°F. • Spray it once again with apple juice and allow it rest for 15 minutes. • Trim off the burnt edges and serve.
Notes:
49