Sunnys Spicy Hawaiian Bbq Sauce Recipes

SPICY HAWAIIAN BBQ SAUCE

Steps:

• In a saucepan, combine the pineapple juice, ketchup, teriyaki sauce, and garlic. Stir well.
• Bring the sauce to a quick boil, then lower the heat to low and add in the dark brown sugar, ground ginger, and cayenne pepper powder. Stir well.
• Allow the sauce to simmer, stirring occasionally, for 10 minutes. Taste the sauce and add liquid smoke (optional) and/or additional cayenne pepper, brown sugar, and/or ground ginger to taste.

SUNNY'S BLUEBERRY BBQ SAUCE

Steps:

• In a saucepot on medium heat, add the blueberries, sambal, ketchup, brown sugar, apple cider and tomatoes. Cook, while mashing the berries and tomatoes, until everything is broken down and the liquid begins to thicken, about 10 minutes. Simmer on low to further reduce if desired. Taste and add salt only if you feel it is needed.

SUNNY'S EASY HUSH PUPPIES WITH A HOT HONEY DIPPING SAUCE

Steps:

• For the batter: In a large bowl, whisk together the cornbread mix and seasoning blend, breaking up any clumps in the mix. Add the creamed corn and eggs and stir to combine gently; the mixture should be scoopable but hold its form. (Think the perfect ice cream ball.) Allow to rest in the refrigerator for 10 minutes.
• For the frying: In a large pot or fryer, bring at least 2 inches of peanut oil to 375 degrees F. Using 2 spoons or a medium ice cream scoop, scoop out some batter and slowly lower it into the oil. Drop in a few more and cook, flipping if needed, until the hush puppies float and are golden all around, 2 to 4 minutes. Remove to a wire rack over a baking sheet and season with a sprinkle of salt. Repeat with the remaining batter.
• For the sauce: In a small bowl, whisk together the honey, hot sauce and sugar. Use as a dipping sauce for the hush puppies.

SUNNY'S SWEET AND SPICY KOREAN BBQ

Steps:

• For the beef and marinade: Slice the partially frozen tenderloin as thin as possible using an extremely sharp knife; aim for 1/4-inch thickness.
• In a food processor, combine the soy sauce, brown sugar, vegetable oil, red chile flakes, garlic, apples, ginger, onions and few grinds of black pepper. Cut 4 of the scallions into quarters and add to the food processor. Blend until smooth. Pour into a large resealable plastic bag. Add the sliced beef, and then squeeze out as much air as possible. Let marinate at room temperature for 1 hour.
• Preheat a grill, grill pan or electric tabletop grill to medium-high heat. Remove the beef slices from the bag, shaking off any excess marinade. Cut the remaining scallions into 4-inch pieces.
• When you are ready to eat, place the scallions on the grill, add the beef slices and cook the beef for 1 minute per side and the scallions until slightly charred. Remove to a platter.
• For the lettuce wraps: Fill a lettuce leaf with some of the meat, carrots, sprouts, radishes, kimchi and grilled scallions. Serve with the hot sauce and Sesame Soy Dipping Sauce.
• Whisk together the soy sauce, rice vinegar, sesame oil and sesame seeds in a small bowl.

SUNNY'S HONEY-SRIRACHA DIPPING SAUCE

Steps:

• In a sauce pot on medium heat, add the sriracha, ketchup, orange juice, brown sugar, honey, a little pinch of salt and plenty of grinds of black pepper. Once it bubbles, reduce the heat to low and allow the sauce to simmer until thickened, about 15 minutes.
• Serve hot right away or at room temperature, or refrigerate and serve cold. Great for wings, veggies, fries or other dippables.

SUNNY'S RACKED WINGS WITH MUSTARD BBQ SAUCE

Steps:

• In a medium saucepot on medium-high heat, add the mustard, beer or tea, cane syrup, hot sauce, white vinegar, Worcestershire sauce, garlic, a pinch of salt and plenty of grinds of black pepper. Simmer until slightly thickened, about 30 minutes.
• Heat a grill for indirect cooking to 375 degrees F.
• Place the wings on a wire rack, then top with a second wire rack and secure with wire on both sides. Sprinkle on both sides with salt, pepper and a dusting of paprika. Place on the grill over the indirect heat, meat-side down. Close the grill and cook for about 15 minutes. Baste with the sauce, then flip the wings and brush with more sauce. Continue to grill until the wings are golden and the sauce is set and sticky, about 15 minutes more. Serve with the bread and pickles.

SPICY HAWAIIAN STYLE BBQ SAUCE

Steps:

• When Pork is finished roasting, add the Pan Drippings, Teriyaki Sauce, and red pepper flakes to a sauce pan, over low heat. Meanwhile mix together Corn Starch and water. Then pour corn starch mixture into the Teriyaki Sauce mixture, and bring to a simmer till it thickens. Mix in 1 Cup of Ketchup.