Spicy BBQ Wing Sauce

This is spicy, so if you don’t want it so hot, cut back on the hot ingredients labeled with a *. If you want to melt your tongue off, add more. Enjoy!!

You’ll get 2.75 pint’s out of this (I used Ball jars).

INGREDIENTS

34 oz Ketchup
8 oz Yellow Mustard
1/4 Cup Liquid Smoke
1/4 Cup Worcestershire Sauce
2 Tablespoons Tabasco Sauce*
3 Tablespoons Cayenne Pepper*
1 Tablespoon Red Pepper Flakes*
3 Tablespoons Chili Powder
2 Tablespoons Garlic Powder
1 teaspoon Black Pepper
2 teaspoons Coriander Seed
1/3 Cup Dark Brown Sugar, packed
1 Tablespoon McCormick Grill Mates BBQ Seasoning

DIRECTIONS

1) Put all ingredients into a pot and stir together.
2) Bring to a boil. Let boil 2 minutes.
3) Turn down heat and let simmer 10-20 minutes.
4) Place in your jars while hot.

Allow to sit at least 2 hours before using.

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Smokey BBQ Sauce

This is a modified version of my Tangy BBQ Sauce. It’s perfect for Pork Ribs.

INGREDIENTS

2 Tablespoons Worcestershire Sauce
2 Tablespoons Honey
2 Tablespoons Dark Brown Sugar
2 Tablespoons Dry Rub
1 Teaspoon Ground Cloves
1/2 Tablespoon Rice Vinegar (it’s what I prefer)
1/2 Cup Yellow Mustard
1/2 Cup Chipotle Mustard
2 Cups Ketchup
2 Tablespoons McCormick Applewood Spice Rub
1 Tablespoon Minced Garlic
1 Teaspoon Red Pepper Flakes

DIRECTIONS

  1. Mix ingredients in a sauce pan.
  2. Bring to boil over Medium heat
  3. Reduce heat and cover. Let simmer (the longer the better, max of 60 minutes), stirring occasionally. It’s now ready to use.

Allow it to cool to room temp before you bottle/jar it.

Recipe by Lisa Bradley

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Tangy BBQ Sauce

Another BBQ sauce I threw together. This one has more mustard than the previous type. This one is perfect for Chicken or Turkey.

INGREDIENTS

2 Tablespoons Worcestershire Sauce
2 Tablespoons Honey
2 Tablespoons Dark Brown Sugar
2 Tablespoons Dry Rub
1 Teaspoon Ground Cloves
1/2 Tablespoon Rice Vinegar (it’s what I prefer)
1/2 Cup Yellow Mustard
1/2 Cup Chipotle Mustard
2 Cups Ketchup

DIRECTIONS

Mix ingredients in a sauce pan. Bring to boil over Medium heat. Reduce heat and cover. Let simmer (the longer the better, max of 60 minutes), stirring occassionally. It’s now ready to use. Allow it to cool to room temp before you bottle/jar it.

Recipe by Lisa Bradley

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Spicy, Smokey Sweet BBQ Sauce

I just made this for the first time tonight. We were making ribs and wanted to put a coat of BBQ sauce on at the end, as a bit of a glaze, but alas, we were out of BBQ sauce. I didn’t feel like running to the store, so I just made my own. You can modify it to your liking (if you do, please share it with me) but here it is. It’s pretty simple, and I’m sure there are dozens out there very similar to it, but the secret is in my spice rub, which I will be keeping a secret 😛

This one is EXCELLENT for Beef, but also good on pork ribs. I found it too strong for chicken, turkey, or any pork other than ribs.

INGREDIENTS

1 Tablespoon Soy Sauce
1 Table Spoon Teriyaki Sauce
3 Tablespoons Liquid Smoke (we like the smokey flavor)
2 Tablespoons Honey
2 Tablespoons Dark Brown Sugar
2 Tablespoons Dry Rub
1/2 Tablespoon Rice Vinegar (it’s what I prefer)
1/2 Cup Yellow Mustard (I use Frenches)
2 Cups Ketchup (I use Heinz 57)

DIRECTIONS

  1. Mix ingredients in a sauce pan. Bring to boil over Medium heat.
  2. Reduce heat and cover. Let simmer (the longer the better, max of 60 minutes), stirring occassionally.
  3. It’s now ready to use.

Allow it to cool to room temp before you bottle/jar it.

AWESOME over pork ribs!!

Recipe by Lisa Bradley

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Fish Taco Sauce

SAUCE INGREDIENTS
1 cup sour cream
1 cup mayonnaise
Lime Juice
1 tsp each cumin, ground coriander, dill weed, oregano, cyan pepper
1 teaspoon capers, minced
1 hot pepper of your choice, seeded and minced (I used jalepeno, and you can use more if you want spicier). You may substitute 1/2 teaspoon of hot sauce.

OPTIONAL
Chopped Cilantro
Chopped Green Onion

DIRECTIONS FOR SAUCE
1) In a small bowl, whisk the sour cream and mayonnaise until well blended.
2) Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You should have the consistency of whipped cream. If too thin, just add more sour cream. Too thick, add more lime juice.
3) Add all of the spices, whisking to mix thoroughly.
4) Add the capers, minced pepper and whisk thoroughly.
5) Cover the bowl refrigerate for at least one hour — the longer the better.

Also good in taco salads or rice bowls.

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Mustard Marinade

INGREDIENTS
1/2 cup Worcestershire sauce
1/2 cup brown sugar
2 teaspoons yellow mustard*
2 teaspoons spicy brown mustard*
2 teaspoons fire roasted chipotle mustard*
*(basically need 2 tablespoons mustard total)
1 teaspooon liquid smoke

DIRECTIONS

  1. In a medium container, mix Worcestershire sauce, liquid smoke, and mustard.
  2. Store or pour into large bowl or bag with meat and allow to marinate at least 2 hours.

Best with steak and pork.

Recipe by Lisa Bradley

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Creamy Alfredo

This is a trademark recipe, and has been posted with permission.

INGREDIENTS
1 quart whipping cream (doesn’t matter if it says Heavy or not)
1 1/2 packages cream cheese
2 cups grated Parmesan cheese
2 sticks of butter
2-3 large cloves of garlic
Salt & pepper to taste
1 lb of fettuccine noodles

DIRECTIONS
Tip: Get your water boiling and pasta in the water about half way through making the sauce.

1. Mince the garlic up really well.
2. Melt butter in a large sauce pan then add the minced garlic and cook for about 3 mins.
3. Add in the cream cheese and the whipping cream. Cook on medium heat until little bubbles form on the top. Stir often.
4. Once the mixture is hot, add in the parmesan cheese and stir often until all cheese is melted. There should be no stringy cheese on your whisk.
5. Add some salt and pepper. I use about 1/2 a teaspoon of salt and about 1/2 a tablespoon of pepper.

Serve over your fettuccine. You can add grilled chicken or shrimp if you’d like.

Submitted by Lisa Bradley
Recipe by Karin Stahlecker

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