Corkys Southwest Style Bbq Sauce Recipes

CORKY'S SOUTHWEST STYLE BBQ SAUCE

Steps:

• Melt butter in a large sauce pan. Add onions and cook until tender.
• Add the garlic and chili peppers and continue to cook for an additional 2-3 minutes. Add the chili powder and stir well. Cook over moderate heat until the chili powder's flavor is developed.
• Add the remaining ingredients and simmer for approximately 45 minutes.
• Mix approximately 2 tablespoons of cornstarch with 1/4 cup of water until it is smooth. Stir the slurry into the BBQ sauce to adjust the thickness of the sauce. Be certain to bring the sauce back to the boil before cooling to cook out the starch of the cornstarch.
• Sauce can be used at this point or be stored under refrigeration for up to one week.

MEMPHIS STYLE DRY RIBS: CORKY'S RIBS

Steps:

• Preheat a grill to medium heat with all of the coals on 1 side.
• Grill over indirect heat (meat side down) for approximately 2 hours, turning once, until internal temperature reaches 185 degrees F.
• Baste ribs on both sides during cooking with 3 parts water to 1 part BBQ sauce. Once the ribs reach 185 degrees F, baste again with full strength BBQ sauce and sprinkle liberally with dry rib seasoning.

CORKY'S ONION LOAF

Steps:

• Soak onion rings in egg batter, remove and shake off any excess liquid.
• Gredge in flour until rings are completely covered.
• Remove from flour and shake any excess.
• Stack onion rings in fry basket to shape a hay stack.
• Fry for 2 1/2 minutes or until golden brown.
• Serve with Corky's BBQ sauce.

CORKY'S MEMPHIS-STYLE COLESLAW

Steps:

• Place cabbage, carrots, green pepper and onion into a large bowl. Set aside.
• In another bowl, mix together all of the remaining ingredients.
• Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours for the flavors to meld.
• Stir again before serving.
• NOTE: When I use packaged cabbage, I use 2 packages and chop it a little finer with a chopping blade.

BEST BBQ SAUCE YOU'LL EVER TASTE (SOUTHWEST)

Steps:

• Sauté onions, bell peppers, and garlic in butter, just until onions are translucent.
• Add chili powder, and dry mustard. Stir to incorporate.
• Lower heat and add remaining ingredients. Simmer on low for at least one hour.
• Let cool then blend smooth in food processor or use a hand held mixer (a boat motor as Emeril would say).
• Put up in mason jars. If you actually "can" the sauce it will keep for a month or so. (There are no preservitives so be careful). If not, use what you need, it will keep in the fridg for a couple of weeks, and you can always give the rest away--your family and friends will love you for it.
• Note: Be careful with the habenero peppers. Use gloves or put a plastic baggie over the hand you use to hold the pepper while you slice it up. Use one for medium-hot BBQ sauce, use two for down right hot. If even one is too hot for your taste, substitute a couple of jalapeno peppers.

MEMPHIS BARBECUE SAUCE

Steps:

• Combine all the ingredients except for oil.
• Bring to a low boil, stirring often.
• Using a splatter screen, reduce heat and simmer for 25 minutes, stirring occasionally.
• Remove from heat and whisk in oil until blended.
• Store in a sealed container in refrigerator.

SOUTHWESTERN BARBECUE SAUCE

Steps:

• Combine all ingredients in saucepan.
• bring to boil and cook on low for 10 minutes.