BEER BBQ SAUCE
How to make beer barbecue sauce from scratch. Tips on most suitable beer styles and other key ingredients so you can customize the basic recipe to your taste.
Provided by CraftBeering
Categories Cooking with Beer
Time 17m
Number Of Ingredients 11
Steps:
- Saute the diced onion in the 2 tsp of cooking oil in a saucepan (preferably a deeper one) over medium heat (about 4 mins).
- Once the onion bits soften deglaze with a splash or two of the beer, once the vigorous foaming subsides, add the rest of the beer. Simmer until reduced by half.
- Lower the heat to medium-low. Add the brown sugar, ketchup (or tomato sauce), apple cider vinegar, honey, cumin, garlic powder and black pepper and stir to mix well together. Simmer to reduce. Once the mixture has thickened to your liking, remove from the stove.
- Use an immersion blender to blend the beer barbecue sauce to a smooth consistency or transfer to a food processor (be careful - either allow it to cool down or if still hot, work in batches).
- Taste the finished sauce and season with salt as needed. Transfer to a container. The sauce will keep well refrigerated for up to 2 weeks.
Nutrition Facts : Calories 67 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 142 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BEER CAN CHICKEN WITH BEER AND MOLASSES BBQ SAUCE
Steps:
- Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.
- Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.
GRILLED NEW YORK STRIP STEAK WITH BEER AND MOLASSES STEAK SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.
- Preheat grill pan. Season steak with salt and pepper and rub with oil. Grill steak about 3 minutes per side for medium-rare. Let rest 10 minutes and serve with sauce on side.
BEER AND MOLASSES BARBECUE SAUCE
Steps:
- Mix all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat; simmer until sauce thickens and is reduced to 2 cups, stirring frequently, about 15 minutes. Cool completely before using. (Can be made 1 week ahead. Cover and chill.)
BEER & MOLASSES PIGGIE SAUCE
This is a sweet, dark and luscious-rich sauce that makes any piggie taste great, particularly ribs. It also works on chicken, and don't forget a grilled veggie kabob, with maybe summer squash, onions and peppers! If using on meat, brush on only during the last 15 minutes of grilling ... the sugar content can and will burn if applied too early.
Provided by EdsGirlAngie
Categories Sauces
Time 50m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients in a saucepan.
- Bring to boil over medium heat; stir occasionally.
- Reduce heat and simmer until sauce thickens and reduces slightly (about 30 minutes).
- Cool completely.
- Can make a week ahead.
Nutrition Facts : Calories 610, Fat 7.5, SaturatedFat 2.7, Cholesterol 11, Sodium 2110.2, Carbohydrate 126, Fiber 7.1, Sugar 73.8, Protein 8.9
MOLASSES SAUCE
Make and share this Molasses Sauce recipe from Food.com.
Provided by Chef mariajane
Categories Sauces
Time 8m
Yield 1 1/2 cups (approx)
Number Of Ingredients 2
Steps:
- Melt butter and blend in Fancy Molasses or cream butter well, add Fancy Molasses gradually and beat until light and fluffy.
BEER-BRINED GRILLED PORK CHOPS
Categories Beer Fourth of July Pork Chop Summer Brine Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
- Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
MEMPHIS-STYLE STRIP WITH BEER AND MOLASSES SAUCE
Steps:
- Rub the steaks with the oil and season generously with salt and pepper.
- Melt the butter in a medium saucepan over medium heat. Add the bacon, onion, and garlic, and sauté for 3 minutes, or until softened. Add the rest of the ingredients, bring to a boil, then reduce the heat to low, and simmer until the sauce is reduced and thickened, 15 to 20 minutes.
- Preheat the grill or a grill pan to medium-high. Grill the steaks for about 3 minutes per side for medium-rare; brush the steaks with sauce during the last 2 minutes of cooking time. Allow the steaks to rest for 10 minutes, then slice on the diagonal, and serve with the remaining sauce on the side.
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