Dales Bbq Sauce Recipes

CLASSIC GRILLED STEAK

Steps:

• To begin, making Classic Grilled Steak first start the grill, then place the steaks in a shallow pan.
• Then, pour dale's Seasoning over the steaks until the sauce is about 1/4 inch deep in the bottom of the pan.
• Then, shake on the pepper and garlic salt, then add the onion.
• Next, marinate for 15 minutes.
• Flip steaks and marinate for another 15 minutes.
• Finally, grill steaks to desired taste. Baste with remaining dale's while cooking.

DALE'S GRILLED CHICKEN WITH MUSTARD BBQ SAUCE

Steps:

• Directions for Dale's Mustard BBQ Sauce:
• In a small saucepan, whisk together the mustard, vinegar, sugar, ketchup, butter, Dale's, pepper, garlic powder, onion powder and hot sauce.
• Place pan over medium heat and bring to a simmer, stirring occasionally.
• Reduce heat to medium-low and simmer 10 minutes, until slightly thickened.
• Let cool to room temperature.
• Transfer to a jar and store in the refrigerator for up to 1 month.
• Note: This sauce tastes delicious drizzled over pulled pork or ham sandwiches!
• Directions for Grilled Chicken:
• Place chicken in a zip top plastic bag.
• Add Dale's Seasoning and marinate for 30 minutes in the refrigerator.
• Remove chicken and pat dry with paper towels.
• Meanwhile, preheat a gas grill on high heat for 5 minutes.
• Turn off 1/2 the burners and lightly oil the grates on the side without heat.
• Place the chicken skin side down on oiled side (not over flames).
• Cover and let cook for 20 minutes.
• Flip to other side; cover and let cook an additional 20 minutes.
• Brush with sauce, cover and cook 10 minutes.
• Flip to other side, cover and cook with sauce an additional 10 minutes.
• Continue to brush with sauce and flip, every 10 minutes, until internal temperature of the chicken reaches 160 degrees.
• Discard the remaining sauce used to brush the chicken.
• Serve alongside any remaining fresh sauce.
• NOTE: For a charcoal grill, heat coals and place them underneath half of the grill grates. Lightly oil the grates on the side not over the coals. Proceed with the recipe above, maintaining a grill temperature of around 325-350 degrees.

DALE'S AWESOME SAUCE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Rub tomato halves, bell pepper halves, onion halves, and garlic halves with olive oil; season with garlic powder, sea salt, and black pepper.
• Cook vegetables on preheated grill, turning regularly, until wrinkled and slightly charred, 5 to 10 minutes.
• Put grilled vegetables into a blender bowl with mayonnaise and dried chipotle pepper; blend until smooth.

FAMOUS DAVE'S BBQ SAUCE - COPYCAT

Steps:

• Fry bacon in a large saucepan until crisp.
• Drain, reserving 1 tablespoon of the drippings.
• Use the bacon for another purpose.
• Fry the onions in the reserve drippings on medium high heat until caramelized or dark golden brown.
• Don't burn.
• Reduce heat to medium low.
• Deglaze the saucepan with water.
• Stir in the Peach Schnapps, raisins, jalapeño and garlic.
• Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
• Remove from heat and place the mixture in a blender with Balsamic vinegar, apple, tangerine juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon and lime juice.
• Process until puréed and return to the saucepan.
• Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi seasoning, salt, red pepper flakes, black pepper and cayenne.
• Mix well.
• Bring to a low boil, under medium heat, stirring frequently.
• Reduce heat to low.
• Simmer for 20 minutes, stirring occasionally.
• Remove from heat.
• Stir in Kahlúa and liquid smoke.
• Store, covered, in refrigerator.