by lynette » Thu Jan 24, 2008 10:55 pm
Basic Tennessee Rub
1/2 cup coarse salt (kosher or sea)
1/2 cup sugar
1/2 cup freshly ground black pepper
1/2 cup sweet paprika
Then choose your sauce:
Nashville Sweet
2 cups ketchup
1/2 cup firmly packed brown sugar
6 to 8 tablespoons fresh lemon juice (from 3 to 4 lemons)
1 teaspoon grated lemon zest
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1-1/2 teaspoons liquid smoke
2 teaspoons dry mustard
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1. Combine the ketchup, brown sugar, lemon juice and zest, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder, and pepper in a nonreactive saucepan and whisk to mix. Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes.
2. If not serving the sauce immediately, let cool to room temperature. Transfer to clean glass jars and refrigerate until serving; the sauce will keep for several weeks. Bring to room temperature before using.
Tennessee Whiskey BBQ Sauce
2 Tbsp corn oil
2 cups very finely chopped onions
2 Tbsp minced garlic
Salt & coarse black pepper to taste
1/4 cup very finely chopped green bell pepper
2 Tbsp dry mustard
1 Tbsp Mexene chile powde
1 Tbsp sweet hungarian paprika
2 tsp cayenne pepper or to taste
2 cups ketchup
1/4 cup worcestershire sauce
1/4 cup cider vinegar
1 to 2 tsp liquid Smoke
1 cup beer
1/2 cup Tennessee whiskey
2 tsp ground cumin
1/4 cup firmly packed light or dark brown sugar
2 Tbsp molasses
hot sauce to taste
Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic, along with a pinch each of salt and pepper. Cover and cook, stirring frequently, until the onions are quite soft, about 10 minutes. Stir in the bell pepper and cook 1 minute more. Stir in the mustard, chile powder, paprika, and optional cayenne. Cook for 1 more minute, stirring well to coat the onions and bell pepper.
Add the remaining ingredients and stir until everything is well blended. Bring to a boil, reduce to a simmer, and cook for 25 minutes, or until the sauce has thickened but can still be poured. Add a little water, if needed, while simmering. Salt, pepper, and hot sauce to taste. Keeps refrigeratorated for up to 1 month. 3-4 cups.
Memphis BBQ Sauce
1/2 cup firmly packed brown sugar
2 Tbs. chili powder
1 Tbs. finely ground black pepper
1 Tbs. onion powder
2 tsp. garlic powder
2 tsp. celery salt
1/4 to 1/2 tsp. cayenne (optional)
2 cups tomato ketchup
1/2 cup prepared mustard
1/4 cup cider vinegar
3 Tbs. Worcestershire sauce
2 tsp. liquid smoke (optional)
2 Tbs. canola oil
In a medium saucepan, combine all the ingredients except the oil. Bring to a boil slowly as sauce can splatter, stirring to dissolve the sugar. Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the oil until incorporated.
[b]Basic Tennessee Rub
1/2 cup coarse salt (kosher or sea)
1/2 cup sugar
1/2 cup freshly ground black pepper
1/2 cup sweet paprika
Then choose your sauce:
Nashville Sweet
2 cups ketchup
1/2 cup firmly packed brown sugar
6 to 8 tablespoons fresh lemon juice (from 3 to 4 lemons)
1 teaspoon grated lemon zest
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1-1/2 teaspoons liquid smoke
2 teaspoons dry mustard
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1. Combine the ketchup, brown sugar, lemon juice and zest, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder, and pepper in a nonreactive saucepan and whisk to mix. Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes.
2. If not serving the sauce immediately, let cool to room temperature. Transfer to clean glass jars and refrigerate until serving; the sauce will keep for several weeks. Bring to room temperature before using.
Tennessee Whiskey BBQ Sauce
2 Tbsp corn oil
2 cups very finely chopped onions
2 Tbsp minced garlic
Salt & coarse black pepper to taste
1/4 cup very finely chopped green bell pepper
2 Tbsp dry mustard
1 Tbsp Mexene chile powde
1 Tbsp sweet hungarian paprika
2 tsp cayenne pepper or to taste
2 cups ketchup
1/4 cup worcestershire sauce
1/4 cup cider vinegar
1 to 2 tsp liquid Smoke
1 cup beer
1/2 cup Tennessee whiskey
2 tsp ground cumin
1/4 cup firmly packed light or dark brown sugar
2 Tbsp molasses
hot sauce to taste
Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic, along with a pinch each of salt and pepper. Cover and cook, stirring frequently, until the onions are quite soft, about 10 minutes. Stir in the bell pepper and cook 1 minute more. Stir in the mustard, chile powder, paprika, and optional cayenne. Cook for 1 more minute, stirring well to coat the onions and bell pepper.
Add the remaining ingredients and stir until everything is well blended. Bring to a boil, reduce to a simmer, and cook for 25 minutes, or until the sauce has thickened but can still be poured. Add a little water, if needed, while simmering. Salt, pepper, and hot sauce to taste. Keeps refrigeratorated for up to 1 month. 3-4 cups.
Memphis BBQ Sauce
1/2 cup firmly packed brown sugar
2 Tbs. chili powder
1 Tbs. finely ground black pepper
1 Tbs. onion powder
2 tsp. garlic powder
2 tsp. celery salt
1/4 to 1/2 tsp. cayenne (optional)
2 cups tomato ketchup
1/2 cup prepared mustard
1/4 cup cider vinegar
3 Tbs. Worcestershire sauce
2 tsp. liquid smoke (optional)
2 Tbs. canola oil
In a medium saucepan, combine all the ingredients except the oil. Bring to a boil slowly as sauce can splatter, stirring to dissolve the sugar. Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the oil until incorporated.
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