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Sauces

57 Ketchup Trick Relieves Sauce Anticipation

57ketchupWe thought everyone knew this ketchup trick but have been surprised how may people didn’t know about the “57 Ketchup trick” where you hit the 57 on the bottle of ketchup to release the sauce/ketchup from it’s glass prison.  We tested the 57 ketchup bottle trick HERE…

Maybe it’s because the classic glass ketchup bottles are so hard to find.  We had trouble locating anything NOT plastic for this video.

The question remains was the “57” branded on the bottle to actually be used for this purpose or happy accident?

Interesting that Henry Heinz came up with “57 Varieties” from looking at a shoe store slogan.   Some say there were already over 60 sauce varieties at the time but the 5 and 7 were he and his wife’s favorite numbers.  Thank you wikipedia.

 

Featured

4th Of July Red White and Blue Sauce Recipes

blue bbq sauceHere’s a fun way to celebrate the All American BBQ on a patriotic holiday.. a fun trio of BBQ sauces done up in flag wavin’ Red – White – and Blue.  We have a great red sauce (Almost Award Winning) here – but there wasn’t a VIDEO RECIPE FOR THE WHITE OR THE BLUE BBQ SAUCE – so we put one together HERE on YouTube.

First the WHITE SAUCE:

Big Bob Gibson’s is a big name in BBQ especially when it comes to this white sauce…. An Alabama Barbecue traditional ce uses Mayonnaise at it’s core and Bob Gibson of Decatur, Alabama is the guy who launched it back they say in the 19-20’s

Youll want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long.

It’s tangy and thinner than you might think – when grilling chicken; brush lightly over the chicken during the last few minutes of grilling.

4th of july bbqHere’s what you’ll need for White BBQ Sauce
3/4 cup mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup apple juice I tried corn syrup here
1 tablespoon powdered garlic
1 tablespoon prepared horseradish
1 tablespoons coarsely ground black pepper
1 teaspoon mustard powder
1/4 teaspoon salt
1/2 teaspoon finely ground cayenne pepper

Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. I used a bullet blender – remember it’s almost like a mop – use it to slather on in the very end of the cooking process but you may first want to try it as a dip – again mainly for chicken…

Some people also like to use it a a base for cole slaw and potato salad….

Next THE BLUE SAUCE is unlike anything you’ve tried before.
This version uses dried blueberrys because we couldn’t find fresh at the time… and True it’s not really a Smurf blue color… and that’s probably a good thing. The color is subtle (in fact hard to see here). But the blueberry is defiantly in the flavor.
Perfect for beef or chicken. A side of blue potatoes?
The added bonus is there is a nice hint of blue in the sauce and it’s a great conversation starter.

blueberry bbq sauceIngredients

2 cups water
1/2 cup tomato catsup
1/2 cup dried blueberries minced
1 tablespoon balsamic vinegar
1 tablespoon worcestershire sauce
1 teaspoon sriracha
1 teaspoon liquid smoke
1 teaspoon Dijon mustard
Salt and pepper

Add water, blueberries and vinegar to sauce pan and simmer for five to ten minutes.
Add remaining ingredients and simmer on low heat until desired thickness.
Season to taste with salt and pepper. Strain out blueberry pulp using spoon to force out additional liquid. Discard MOST pulp.

If you want to try a fresh blueberry version ——-from blueberry council.org
Try with 1 to 2 cups fresh (or frozen blueberries) blended in a blender first – let me know in the comments
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Team this Blue sauce up with our almost award winning red sauce and a unique Alabama White sauce and you have a RED, White, and Blue patriotic BBQ.
For more tips tricks and other fun stuff head over to www.barbecuetricks.com

Featured

Danny’s Glaze For Pork and Ribs

Danny Gaulden's GlazeI first heard of Danny Gaulden’s Glaze when shooting a GrateTV episode on Twice Smoked Ham with Jack Waiboer.  He used this glaze on other occasions too and said it was the best around.  After looking for the best glaze recipe to share Gaulden’s name kept coming up.   It’s interesting to note that I found several variations on this same recipe!

So I went to the source… http://dannysbbq.com where Gaulden actually has a 2003 update on his original 1999 version (the original had a beer option in stead of the vinegar).  Jack Waiboer suggests a bit of Southern Comfort in lieu of some vinegar.   Meathead at Amazing Ribs suggests “amping” it up with some hot sauce.

The basic 4 parts brown sugar, 1 part mustard, and 1 part cider vinegar seems just right to me.  Gaulden suggests using it on ribs IMMEDIATELY after pulling them off the grill.  Check out his site and give his recipes a try.

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Danny’s Glaze For Pork and Ribs

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Just over one cup

Serving Size: 2 Tablespoons

Danny’s Glaze For Pork and Ribs

This is the go-to glaze for many a pitmaster originated by Danny Gaulden at Dannysbbq.com

Ingredients

  • 1 Cup Brown Sugar
  • 1/4 Cup Yellow Mustard
  • 1/4 Cup Cider Vinegar

Instructions

  1. Mix together ingredients cool. Then simmer. Baste ribs immediately after pulling of the grill.

Notes

Perfect for pork like a ham glaze and ribs and also good on beef.

Recipes

Spicy Mustard BBQ Sauce Recipe

mustart cooking sauceIn the hunt to find a traditional mustard based sauce that South Carolina is known for… I came across this notable tangy mustard sauce that Pitmaster Jack Waiboer called ‘ “The Best mustard sauce” he’s ever had.   He passed this recipe along and we plugged it into the Barbecue tricks test kitchen and decided it is indeed a winner.

The finished color ends up more rusty than mustard yellow but the mustard flavor cuts through nicely.  The last moment addition of the butter and the soy sauce adds a bold richness that sets it a part from our traditional South Carolina Mustard Sauce.  It deserves a category of it’s own.

Also the use of both white pepper and black pepper gives the sauce some additional heat.    We used freshly ground black pepper for our test batch but if you are heat sensitive stick with standard issue black pepper.  It really makes a difference.

Try this Spicy Mustard BBQ Sauce recipe the next time you are pulling pork.  It’s also flavorful enough to use as a dipping sauce.

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Spicy Mustard BBQ Sauce Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 cups sauce

Serving Size: 2 Tablespoons

Spicy Mustard BBQ Sauce Recipe

Use this rusty colored kicked up mustard sauce for your next pork or chicken dish for a hint of Carolina with kick of spice.

Ingredients

  • 2/3 cup mustard
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 cup cider vinegar
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne
  • 5 drops Tabasco sauce
  • 1/2 teaspoon soy sauce
  • 2 tablespoons butter

Instructions

  1. Mix all but soy and butter in a sauce pan and simmer for fifteen minutes. Add Soy and butter to finish and serve.

Recipes

CocaCola BBQ Sauce Recipe

cocacola sauceSome BBQ sauce mixologists have a secret ingredient they’ll never real.  In this BBQ sauce recipe the secret ingredient isn’t very secret. The trick is right there in the name. Cocacola is the secret ingredient in the CocaCola BBQ sauce and it’s super easy to make.

This sauce is a great addition to an everyday cook out.  The distinct cola flavor actually fades away in the mixing and simmering so your guests will be left wondering what the secret ingedient is.

Feel free to experiment with your beverage of choice. Root Beer and regional favorites like Cheerwine are common choices. In fact, the Dr. Pepper company actually mass produces a Dr. Pepper BBQ Sauce.

The 90 minute to two hour simmer will allow this sauce to thicken as much as you like, and as most sauces do, it will thicken more when cool.

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CocaCola BBQ Sauce Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours, 5 minutes

Yield: One Pint

Serving Size: Two to Four Tablespoons

CocaCola BBQ Sauce Recipe

Ingredients

  • 2 Cans Coca-Cola (12 oz. each)
  • 1 and 1/2 Cups ketchup
  • 1/2 cup cider vinegar
  • 1/2 onion, minced
  • 1 1/2 tablespoons black pepper
  • 1/4 cup brown sugar
  • 3 tablespoons salt
  • 1 and 1/2 tablespoons chili powder

Instructions

  1. Combine ingredients in medium saucepan and simmer for one to two hours or until desired thickness.
  2. For a less chunky sauce strain out remaining minced onions.

Featured

12 Sauces Of Christmas

Sure the Holidays are really about Family and Giving and mainly God.  But at here at BarbecueTricks.com we thought we’d celebrate by giving you a gift of one of our favorite things.  Barbecue sauce.  We can’t get enough.  And apparently most of America has an insatiable appetite for barbecue sauce.  The supermarket store shelves are stocked with dozens upon dozens of different bottled varieties.

So instead of just one gift you’ll get twelve this Holiday season… Twelve sauce recipes.  One per day until Christmas Eve.  That’s just how we roll.

Here’s the FULL LIST – Enjoy:

Special Sauce Knockoff

Day 1 – South Carolina Mustard Sauce

blue sauce strain

Day 2 – Western Carolina Vinegar Sauce

Day 3 – Coca-Cola BBQ Sauce

Day 4 – Blue BBQ Sauce

Day 5 – Alabama White Sauce

Day 6 – Spicy Mustard BBQ Sauce

Day 7 – Texas Coffee Mop

Day 8 – Danny’s Glaze

Danny Gaulden's Glaze

Day 9 – Kansas City Sweet and Smokey Sauce

Day 10 – Chinese BBQ Sauce – sweet and sticky!

Day 11 – McDonald’s Special Sauce

Day 12 – Best For Last Almost Award Winning Sauce

mustard BBQ Sauce

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Featured

South Carolina Style Mustard BBQ Sauce Recipe

carolina flagThe Palmetto state is home to a different kind of Barbecue sauce.  It’s Northern brethren in Western North Carolina have staked their claim in a vinegary thin and spicy sauce that cuts the fattiness of whole hog pulled pork.  But South Carolinian’s like to keep their options open and are in fact one of the only places you can find a different – mustard based style of barbecue sauce.

The origins of the mustard infusion is said to have been passed down from German influences from settlers on the Carolina coast.  In the mid 1700 the British Colony of South Carolina brought in thousands of  families to the area to settle in and make the state their home.  They brought with them a traditional German fair in food with the common use of mustard.  To this day most of the biggest names in South Carolina are of German decent including the Bessinger family who still wave the mustard flag in their BBQ joints in the Columbia and Charleston area.

Although the thought of a mustard sauce is foreign to many.  Barbecue fans tend to like this tangy take on a thick sweet sauce. There are hundreds of variations that can be created with different variety of mustard but tradition leans to a simple affordable yellow blend that we’ve adapted below.  This mainstream blend of mustard and vinegar makes for another tangy way to cut through fatty pulled pork at your next pig pickin’.

Print
South Carolina Style Mustard BBQ Sauce Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: One Pint

South Carolina Style Mustard BBQ Sauce Recipe

Serve this sauce warm on the side with pulled pork or mix above amount with one shredded/pulled boston butt.

Ingredients

  • 1 Small White Onion, Minced
  • 2 Tablespoons Butter
  • 1 Clove of Garlic, Minced
  • 1 Cup Yellow Mustard
  • 3/4 Cup Brown Sugar
  • 3/4 Cup Pickle Juice or Cider Vinegar
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Fresh Ground Black Pepper
  • Hot Sauce To Taste

Instructions

  1. Saute garlic and onion until translucent. Add mustard and remaining ingredients and simmer for ten minutes until thickened. Strain out onion pulp (optional).

 

mustard sauce
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South Carolina Mustard Sauce

Also known as “Carolina Gold” this tangy and sweet sauce uses basic yellow mustard as the key ingredient. Serve this sauce warm, on the side, with pulled pork or mix below amount directly with one shredded/pulled Boston butt.

 

Ingredients

1 small white onion, minced Small 2 Tbsp butter1 clove of garlic, minced1 cup yellow mustard 3/4 cup brown sugar3/4 cup pickle juice or cider vinegar 1 tsp kosher salt1 tsp fresh ground black pepperHot sauce to taste

Instructions

Saute’’ garlic and onion until translucent. Add mustard and remaining ingredients and simmer for ten minutes until thickened. Strain out onion pulp (optional).

Featured

BBQ Sauce Canning Tip

canned barbecue sauce

Photo: Flickr/davef3138

The Canning How-To on Barbeque Sauce

By Todd Mohr

These canning how-to tips came out of necessity. You see, I’ve been making my own barbeque sauce since I was a kid, but it caused conflict in my household.

I loved using the sauce as a grilling marinade so I’d make gallons of my “New York Attitude” Barbeque Sauce and portion it into used plastic Wonton Soup containers. The shear number of containers would fill my Mom’s refrigerator.

I had to find a better way to preserve my sauce without taking up the whole fridge. “People have been preserving food for generations,” I thought to myself. “They didn’t have refrigerators or Chinese take-out containers, how did they do it?”

At the time, I probably had to go to the library and look through the encyclopedias. That seems laughable now, but even as a child, I knew there was a better way waiting for me. I found it with a 125 year old device, the two-part lid canning jar.

The inventors of these jars are really the creators of every canning how to instructions from that day forth. The idea is simple. Their jars consist of a flat lid with a rubber washer to seal the jar. A band fits over the lid, securing it to the jar but also allowing air to escape.

Under boiling water, air leaves the jar between the two parts of the lid. When it’s cooled, it creates a vacuum, sealing the jar in an anaerobic environment. This not only preserves the sauce, but keeps it safe from bacterial growth as well.

Hot water canning is meant for highly acidic products like tomato sauce, marinades, and perfect for my barbeque sauce. At sea level, water boils at 212F or 100C. This is certainly hot enough to let the two piece lid do its job, and the acid content of the sauce will keep it safe.

The Precise Canning How To Steps:

  1. Inspect all jars, lids, and bands for defects.
  2. Wash all jars, lids, bands, and any other equipment that will come in contact with the sauce.
  3. Place a round cake cooling rack in the bottom of a very large stock pot and fill with water.
  4. Bring the water to a full, rolling boil.
  5. Place the empty jars in the boiling water to sanitize them.
  6. In a small saucepan or bowl, remove some boiling water and place the flat lids in the hot water.
  7. Prepare your barbeque sauce and keep it very hot.
  8. Remove the jars from the water bath, one at a time, and fill with barbeque sauce
  9. Be sure to leave 1-2 inches of “head room” between the sauce and the lid.
  10. Wipe the rim clean of any spilled sauce
  11. Stir the jarred sauce with a wooden stick to drive out excess air
  12. Remove the flat lid from the warm water and place it on top of the jar.
  13. Secure the lid with a band and hand-tighten only.
  14. Place the filled jar, standing up, into the boiling water canner.
  15. Wait 15 minutes and remove the jar to cool.

(Add 5 minutes for every 3000 feet above sea level)

As the barbeque sauce cools, you’ll hear the vacuum created as the jar lids are sucked toward the interior of the jar. Soft “ping”, “ping”, a symphony of suction is created and the jars are now safe for storage. Any jar lid that still yields to pressure when pressed with a finger has not sealed correctly. It should be refrigerated and not stored at room temperature.

The canning how to instructions are different for low acid products, because there’s greater risk of bacterial growth. Items like vegetables or protein-based soups must be canned in a high-pressure canner because the boiling water bath does not get hot enough to assure the safety of the food.

As a child, I simply wanted to preserve refrigerator space. What I discovered is a process that’s been around for more than a century. Home canning saves money, preserves fresh ingredients, and is a fun and easy hobby when you know the canning how to steps.

See the entire Canning How To video here.

Chef Todd Mohr’s passion for cooking with fresh ingredients has improved the health and well being of thousands all over the world. His FREE video seminar, How To Cook Fresh, reveals the top 3 mistakes everyone makes when choosing fresh ingredients.

Article Source: http://EzineArticles.com/?expert=Todd_Mohr

http://EzineArticles.com/?The-Canning-How-To-on-Barbeque-Sauce&id=6408039

 

 

Recipes

Whatsthishere Sauce Recipe Demo

Video thumbnail. Click to play
Click to Play
From http://GrateTV.com Whatsthishere Sauce Recipe – Jack and West rundown a sweet and hot BBQ Sauce that is a hit with pork, chicken and beef. But one ingredient may leave you wondering “What’s this here…” 111210

Whatsthishere BBQ Sauce

2 Tbs vegetable oil

1 large clove of garlic, minced

1 medium onion, minced

1 Chipotle pepper, minced

1 tsp chili powder

1/4 tsp Cayenne pepper

1 cup ketchup

2 Tbs Dijon Mustard (Grey Poupon)

5 Tbs dark molasses

3 Tbs Worcestershire sauce

½ tsp fresh ground black pepper

2 tsp Texas Pete

Heat the oil in a deep sauce pan and add garlic and onions until they soften.  Add all peppers and heat for 20 seconds before stirring in the remaining ingredients.  Cook on low heat for 20 minutes until thickened.  When cool, strain out onion and garlic “chunks” if desired.

Misc

BONE SUCKIN’ SAUCE INTRODUCES NEW ADDITIONS TO AWARD-WINNING PRODUCT LINE

We’ve seen the “Bone Sucking” sauce out a lot and it looks like a great product. They must be doing something right as their line is now expanding with a bit of South Carolina mustard style. This is the press release BBQ Tricks received just yesterday…

Seasoning & Rub Gets Spicy while the Mustard Takes a Sweet Turn


Raleigh, NC (June 24, 2009) — Ford’s Gourmet Foods, purveyors of the internationally acclaimed line of Bone Suckin’ Sauces, today announced the introduction of a HOT version of their Seasoning & Rub and a sweet version of their Mustard.

Bone Suckin’ HOT Seasoning & Rub
A cayenne kick is the perfect addition to the proprietary blend of brown sugar, paprika, garlic and spices in the original. This perfect combination of spicy, salty and sweet brings just the right amount of heat to this versatile new product.
“What we love about our Seasoning & Rub is that our customers use it not only for grilling, marinating and BBQ, but also as a seasoning on everything from popcorn to potatoes, and even salads,” said Patrick Ford, vice president of Ford’s Gourmet Foods. “Now, our customers can enjoy that same great flavor with a little extra spice – enough to be noticed, but not so much that they can’t enjoy the food.”

Bone Suckin’ Mustard
There are no jalapenos in this sweet combination of brown sugar, molasses and paprika, but you can expect the same great taste of the spicy original.
“People really like the flavor of our Sweet Hot Bone Suckin’ Mustard, but have told us repeatedly how much they would enjoy that sweet taste without the heat,” added Mr. Ford. “So, the new Bone Suckin’ Mustard product is truly an example of listening to our customers and giving them what they want, and we think they’re going to love it.”

Both the HOT Bone Suckin’ Seasoning & Rub and the Sweet Mustard are going to be introduced as part of the National Association for the Specialty Food Trade’s (NASFT) Summer Fancy Food show in New York City June 28, 2009 where they will be available for wholesale.

ABOUT FORD’S GOURMET FOODS
Ford’s Gourmet Foods creates some of the world’s greatest tasting all-natural, gluten free foods including Wine Nuts and Fire Dancer Jalapeño Peanuts, Earth Family Organics and Naturals, and the internationally acclaimed Bone Suckin’ Sauces – the ONLY barbecue sauces rated #1 by Newsweek, Food & Wine and many others. A fourth generation, Raleigh, NC-based family business, Ford’s is known to make only the best.

For more information, visit us in Booth 5500, Calling us 919-833-7647