Butchs Bbq Sauce Recipes

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BUTCH'S BBQ SAUCE



Butch's BBQ Sauce image

From Paul Newman's "Newman's Own Cookbook". Trust me the book is worth you looking into. He states this makes a lot. That's ok. It keeps well in the refrigerator and it freezes very well too. You can split the large batch half to eat now half to freeze for later. Great on steak. Great on ribs.

Provided by drhousespcatcher

Categories     Sauces

Time 25m

Yield 8 cups

Number Of Ingredients 19

1/2 cup canola oil
1/2 cup chopped yellow onion
1/2 cup chopped garlic
4 cups tomato puree
1 cup packed dark brown sugar
1 cup Worcestershire sauce
3/4 cup clover honey
3/4 cup ketchup
1/2 cup creamy horseradish sauce
1/2 cup tomato paste
1/2 cup balsamic vinegar
1/2 cup Dijon mustard
1/4 cup dark molasses
1/4 cup dried onion
1/4 cup granulated garlic
2 1/2 cups water
2 teaspoons salt
1 tablespoon fresh ground black pepper
1 bay leaf

Steps:

  • Do not mistake this may have a LOT of in ingredients but it is actually simple to make.
  • Remember this takes a PREPARED CREAMY Horseradish sauce not the grated kind.
  • Heat oil in large saucepan over med high heat until hot then add chopped onion and garlic and cook about a minute.
  • Add the rest [now that isn't hard is it?] and boil. Stir to dissolve that sugar. Simmer and stir occasionally for 20 minutes. Remove bay leaf and let cool.
  • This will keep for 2 months covered in the refrigerator.

Nutrition Facts : Calories 534.8, Fat 14.9, SaturatedFat 1.2, Sodium 1582, Carbohydrate 102.3, Fiber 5.4, Sugar 80.2, Protein 6

BUTCH'S BBQ PORK BUTT



Butch's BBQ Pork Butt image

Provided by Butch Lupinetti

Categories     main-dish

Time 8h30m

Yield 20 servings

Number Of Ingredients 6

2 or 3 pieces split hickory and/or red oak
1 (5 to 7 pound) bone-in pork butt or Boston butt
1/2 cup seasoning rub (recommended: Butch's Magic Dust)
1 (18-ounce) bottle barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce)
20 seedless hamburger buns, split
1 pint coleslaw

Steps:

  • Preheat outdoor smoker between 225 to 250 degrees F, using the hickory and red oak.
  • With sharp knife, score the top of pork butt through the fat until you reach the meat. Rub meat generously all over with seasoning rub, reserving a few tablespoons for the sauce. Place meat in a smoker, keeping temperature between 225 and 250 degrees F, it's important to maintain this temperature throughout the cooking process.
  • Remove the pork when internal temperature reaches 175 degrees F. At that point, the bone should feel loose. Immediately wrap pork in double sheets of aluminum foil taking care not to squeeze juices from the pork. Place wrapped butt back in the smoker for an additional 25 to 30 minutes. Remove from the pit and allow the meat to rest for at least 10 to 15 minutes. Prior to serving, open foil, pull bone out, and use 2 forks to pull the meat apart. Mix barbecue sauce and seasoning rub into the meat, to taste. Serve on a hamburger bun with a tablespoon of coleslaw on top.

BUTCH'S BBQ SAUCE



Butch's BBQ Sauce image

Number Of Ingredients 17

2 cups burgundy wine
1/2 cup red wine vinegar
2 to 3 tablespoons cooking oils
2 to 3 tablespoons Worcestershire sauce or Heinz 57
1 cup ketchup
1/2 cup chili sauce
1 teaspoon Wright's® liquid smoke
1/2 teaspoon Tabasco® hot pepper sauce
1 tablespoon ground horseradish
1/2 cup brown sugar
1 tablespoon superfine ground mustard
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon paprika
1/2 tablespoon coarse ground pepper
1/2 teaspoon salt
1/2 teaspoon Wright's® liquid smoke

Steps:

  • Combine the first group of ingredients in saucepan and stir together. Use a wire whisk to blend in the second group of ingredients, simmer just below boiling to achieve desired consistency, 1 to 1 1/2 hours, usually. Add ketchup to thicken or more wine to thin. It will thicken as it cools.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp

Nutrition Facts : Nutritional Facts Serves

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