Cape Cod Bbq Sauce Recipes

PERFECT GRILLED COD

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Bring the cod to room temperature for about 15 minutes.
• Pat the cod dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt and fresh ground pepper. Then cover it with the homemade blackened seasoning or seafood seasoning on all sides.
• Grill the cod over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2 to 4 minutes, until the internal temperature is 130 degrees (right when the cod starts to flake when pulled with a fork). Allow to rest for a few minutes, then serve.

GRILLED COD

Steps:

• Preheat your grill to medium-high heat. The target temp is about 400 degrees F.
• Pat the cod dry and place on a plate. Sprinkle with salt and pepper.
• In a small, microwave-safe bowl in the microwave or a small saucepan on the stove, melt the butter. Stir in the lemon juice.
• If cooking the fish in foil packets: Place each piece of cod in the center of a large, double-stacked piece of aluminum foil (the pieces should each be about 18 inches square). Brush both sides of the cod liberally with the butter/lemon juice mixture. Bring two opposite edges of the foil up and towards the center so that they meet, then fold them down over each other to make a seam in the center. Fold in the edges to seal so that you create a packet. Leave some space inside of each packet for air to circulate. If not using a foil packet, brush the fish on the plate.
• Prepare the sauce: in a small food processor, place the cilantro and garlic. Pulse several times, until the garlic is minced.
• Add the lemon juice, olive oil, chili, oregano, and salt and pulse again to combine.
• Add the yogurt, then blend until smooth. Taste and adjust seasoning as desired. Refrigerate until you are ready to serve the fish.
• When ready to grill: if you are not using the foil packet, immediately before grilling the fish, oil the grill VERY well so that the fish doesn't stick (if using a packet, no need to oil). Cook the fish on the first side without disturbing it for 6 minutes, then carefully flip (the fish should release easily; if it doesn't, cook it a little longer).
• Cook for an additional 6 to 7 minutes on the second side, or until the cod is opaque, flakes easily with a fork, and reaches an internal temperature of 145 F. DO NOT flip the fish back over. If you are using a foil packet, no need to flip the fish; cook it for 8 to 10 minutes total, until the fish is completely cooked through.
• Remove cod from the grill. Serve with the green sauce and an additional sprinkle of fresh herbs.

HOMEMADE BBQ SAUCE

Steps:

• In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently until soft, about 4 minutes. Add the garlic and cook 1 minute more. Add the ketchup, water, brown sugar, molasses, cider vinegar, Worcestershire sauce, chili powder, smoked paprika, and cumin; stir to combine and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 15 minutes. At this point, the sauce is ready to serve, but if you'd like to make it completely smooth, transfer it to a blender and blend until smooth.

CAPE COD BBQ SAUCE

Steps:

• Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Whisk vigorously and frequently. Reduce heat to a low boil.
• Simmer 20 minutes, whisking occasionally. Cool to room temperature or chill until needed.
• Use as a barbecue sauce for poultry, pork, or beef. Makes 2 cups.

CAPE COD COCKTAIL MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, bread crumbs, parsley, eggs, grated onion, soy sauce, and garlic powder in a bowl until thoroughly combined. Pinch off about 2 teaspoons of meat mixture per meatball and roll into small meatballs. Arrange meatballs in a large, deep baking dish.
• Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease.
• Combine jellied cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan and place over medium heat. Stir the sauce until cranberry sauce has melted and brown sugar has dissolved.
• Pour the sauce over meatballs and bake until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 more minutes.