Category Archives: Sauces and Marinades

Misc. Recipes, Sauces and Marinades

Crochet Family Barbecue Sauce

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This is a Cajun twist on a traditional red barbecue sauce.

INGREDIENTS:
1/2 cup vegetable oil
1 large finely chopped yellow onion
4 finely chopped peeled garlic cloves
2 – 1/2 cups ketchup
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1/4 cup yellow mustard
1/4 cup light brown sugar
1/2 to 1 teaspoon Tabasco sauce
1 teaspoon liquid smoke

DIRECTIONS:
Heat vegetable oil in a large saucepan over medium heat. When oil is about to sputter add the yellow onion and cook stirring with a wooden spoon until soft, about 8-10 minutes. Add the chopped garlic and cook for 1 minute.

Add ketchup, cider vinegar, Worcestershire sauce, yellow mustard, light brown sugar, Tabasco and liquid smoke. Stir until well combined. Reduce heat to medium-low and gently simmer, stirring occasionally, until sauce thickens, about 30 minutes.

Slather this sauce on chops, ribs, chicken or brisket towards the end of the grilling.

Desserts, Misc. Recipes, Sauces and Marinades, Side Dish, Tips and Tricks

Apple-Cinnamon Butter

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Makes 1/3 cup serving

I love home-made butter. When you don’t have time to churn, bring butter to room temp. and mix with delicious ingredients.

INGREDIENTS:
2 oz. dried apples
1/2 teaspoon cinnamon powder
1 Tablespoon brown sugar
1/2 cup (1 stick) unsalted butter

DIRECTIONS:
Allow butter to soften. Mix all the ingredients in a food processor until well combined. Serve with fresh scones, muffins or other breakfast breads.

Inspired or Credited to: Executive Chef, Peter Roelant. Four Oaks Restaurant in Bel Air, Ca

Sauces and Marinades

Judy’s Mustard Based Sauce from South Carolina

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The war always rages around the border of South Carolina and North Carolina, over the proper base for BBQ sauce. The folks at Bone Suckin’ Sauce will tell you the only real Q-ing Sauce is red and is so because it is ketchup based. Now just south of that border the real Q-ing sauce is yellow ’cause it is mustard based.

Well my good friend Judy from Columbia, S.C., sent me this amazing recipe and after I made it, I do believe it made a mustard based fan out of me. Try it yourself and tell me which sauce basis you believe to be the one on top! foster@outdoorcookingworld.com

* 1 Cup prepared Mustard
* 1/2 Cup Vinegar
* 4 Teaspoons Worcestershire Sauce
* 3 Large Onions, finely chopped
* 1/4 Cup Vegetable Oil
* 1 Cup Water or Cooking Stock
* 1/2 Cup Brown Sugar or 1/4 Cup Honey
* Salt and Pepper to taste

Mix the ingredients in a medium sauce pan and simmer for 20 minutes on low heat. It is as simple as that.

Judy says “cook the onions first. You may also want to try molasses instead of the honey or the brown sugar. Try apple cider as a substitute for the cooking stock. Don’t forget the pepper”

She also told me that she likes to toss a little Cavender’s Greek Seasoning in for good measure. Also, that Larry at Three Fountains Hardware fries a mean turkey.

I don’t know who Larry is, or where Three Fountains Hardware is, but if Judy says it is so. I will have to believe her.

Mustard based sauce, may seem a little unusual to folks up north and certainly to folks out here in Sunny Southern California, but let me tell you. This is a sauce that is genuinely special. It provides a completely different nuance to everything you grill. I make it in batches and fill up large jars with it, and it seems to disappear like a house afire.

Red sauce, and its many variations are well known and to our regional taste buds red or ketchup based sauce is also very familiar. Having said that, mustard based sauce is quite special. You gotta try it cause – “Oooooh That’s Good!”

Beef, Classic Recipes, Sauces and Marinades, Tips and Tricks

Filet Mignon with Roasted Red Chile Salsa

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Makes 4 steaks

It is difficult to describe how good these filets are. If you are a fan of this cut, you must try this method of cooking and then enjoy the insane melding of flavors it presents.

INGREDIENTS:

4 medium Filet Mignons
4 cloves garlic
1 chopped onion
5 small to medium tomatoes, charred in a hot broiler
Tbsp. chicken broth

3 dried red chillies, toasted (when they puff up they are done). You will know they are done when the smell of chocolate or coffee rises from them. Allow to cool before removing seeds

Salt and pepper to taste
2 Tbsp. brown sugar
1 tsp. cilantro, chopped lightly
Queso Blanco, or any crumbly cheese from Mexico
4 Tbsp. Avocado relish

DIRECTIONS:

Add the broiled tomatoes and the onion into a blender or mixing bowl. Add chicken stock to baking pan to scrape up the flavor and the tomato bits. Add those scrapings and juice to the blender. Remove the seeds from the red chilies and add to the blender. Puree for 30 seconds until smooth yet still thick.

Season with sea salt and freshly ground pepper all sides of each Filet Mignon. Heat a skillet until a drop of peanut oil can barely stay around without vaporizing. Add the steaks. Sear each on high flame or temperature until brown. About 2 minutes per side. Remove from skillet to plate.

In the now empty skillet, add the puree of tomatoes, onions and chilies. Lightly cook on medium heat. Add 1/4 tsp. salt and 1/8 tsp. pepper. Add 2 Tbsp. brown sugar and 1 tsp. cilantro. Put the Filet mignons back into the skillet. Cover with sauce. Cook five more minutes on medium heat for medium rare, or less for rare.

Plate the steaks. Top with sauce from skillet. Add a dollop of Avocado relish to the center top of each steak. Grate or crumble Queso Blanco on and around. Serve immediately.

Inspired by: A hot summer weekend in Mason, Ohio

Misc. Recipes, Pork, Sauces and Marinades

Foster’s Brewsky Marinade for Beef or Pork Ribs

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If you can spare a couple of beers, this is a great marinade for beef or pork ribs grilled on a dome top.

INGREDIENTS:
Three (12 oz) beers
1 tablespoon horseradish
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon mustard powder
1 large onion, chopped
4 garlic cloves, crushed and minced or chopped

DIRECTIONS:

Combine ingredients and whisk. If making ahead blend for a short burst in a blender of food processor. Keep refrigerated and coat ribs on both sides to marinate for 4 hours or overnight.

Inspired or Credited to: The Menlo Mansion back garden area