MINUTE STEAKS WITH BARBEQUE BUTTER SAUCE
Everyone knows that a minute steak is only as good as the pan sauce, and this recipes offers an ultra-simple barbeque butter sauce. There's only a small amount of butter, but the way it blends with the beef broth and barbeque sauce, the effect is amplified.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 7m
Yield 2
Number Of Ingredients 8
Steps:
- Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.
- Generously season each steak with salt and ground black pepper. Set aside.
- Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
- Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.
- Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
- Spoon broth and butter mixture over steak and serve.
Nutrition Facts : Calories 318 calories, Carbohydrate 4.6 g, Cholesterol 81 mg, Fat 22 g, Fiber 0.2 g, Protein 24.1 g, SaturatedFat 7.6 g, Sodium 409.1 mg, Sugar 3.1 g
A VERY POPULAR BBQ SAUCE
This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)
Provided by JRNEUMILLER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 10
Steps:
- In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.2 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.4 g, Sodium 278.4 mg, Sugar 9.2 g
BBQ SAUCE
This sauce makes for some excellent tasting ribs, but certainly would also be great on just about anything. It's a very basic combination of ingredients that will yield a tantalizingly great flavor.
Provided by LAFLINT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl or bottle, combine the vinegar, ketchup, water, sugar, salt and chili powder. Mix well and store in the refrigerator until ready for use.
Nutrition Facts : Calories 23.5 calories, Carbohydrate 5.8 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 308 mg, Sugar 5.4 g
APPLE BUTTER BARBECUE SAUCE
I saw jars of apple butter BBQ sauce at an apple orchard a few weeks ago. I thought this was a splendid idea-especially for ribs. I've scoured the Internet, and this recipe looks like the best bet. It's originally from Smuckers, (featuring their apple butter). That said, I made a large batch of apple butter (Recipe #70016), so I'm using homemade. Again, use what you can get.
Provided by John J. OSullivan
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Add everything together. Well, that's where their recipe ends. I think that's silly. So, let's continue.
- Sauté the onion in a frying pan with a little bit of olive oil, medium heat. Cook till translucent.
- Add the garlic, cook for about a minute.
- Put everything into a sauce pot on medium heat, stir everything together.
- Before a boil begins, drop the heat to low and simmer for 15-20 min., stirring frequently.
- Take it off heat, let it cool for 30 minute (unless you're canning, of course).
- Store it however you wish. It should keep in the fridge for 30 days, in a freezer for longer, or just can it.
PEANUT BUTTER BARBECUE SAUCE/MARINADE
This came from my friend Jolene. of course, I "HAD" to change it a bit, I can't help myself. It's a bit much for most Fish but it goes well with almost alything else especially Chicken and Turkey. Come to think of it maybe you'll like it with Fish. Give it a try.
Provided by Pierre Dance
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a blender, puree.
- Place in a small sauce pan.
- Bring to a slow boil, reduce heat and simmer 9-10 min.
- Cool to room temperature.
Nutrition Facts : Calories 244.9, Fat 16.7, SaturatedFat 3.4, Sodium 660.3, Carbohydrate 19.6, Fiber 2.4, Sugar 13.6, Protein 9.2
ROASTED CHICKEN THIGHS WITH PEANUT BUTTER BARBECUE SAUCE
Peanut butter is the surprise guest in this spicy-sweet barbecue sauce, which cooks up in just 10 minutes. This versatile sauce, which adds nutty richness and depth, keeps for 2 weeks in the fridge and also freezes well. You'll have quite a bit: This recipe yields 2 cups of sauce. It's great to have on hand, doing double-duty as a sauce or a fantastic marinade for chicken or baby back ribs. (If allergies are a concern, substitute in almond butter for the peanut butter.) Serve with sautéed green beans, roasted broccoli or coleslaw.
Provided by Kay Chun
Categories dinner, lunch, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
- Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.
- In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 31 grams, Carbohydrate 45 grams, Fat 40 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 1442 milligrams, Sugar 35 grams, TransFat 0 grams
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