Best Apple City Barbecue Sauce Mike Mills Recipes
APPLE BARBECUE SAUCE!
Adapted from a recipe by Mike Mills. This sauce is smooth and on the thin side, and it seeps down into the meat. Mike Mills is the only person to win three Grand World Champion titles at the Memphis in May International Barbecue Festival. He is also barbecue guru and partner at Danny Meyer's Blue Smoke restaurant in New York City and owner of six notable barbecue joints, two in Southern Illinois and four in Las Vegas. Mike is the author of Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue. Gleaned from the Boston Globe.
Provided by Sharon123
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 15
Steps:
- Mix together the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce, Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan.
- Bring to a boil over medium-high heat. Stir in apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often.
- Allow to cool, then pour into sterilized glass jars. Refrigerate for up to 2 weeks.
- VARIATION: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon. Be careful; a little cayenne goes a long way.
Nutrition Facts : Calories 274.9, Fat 0.6, SaturatedFat 0.1, Sodium 1730.3, Carbohydrate 68.5, Fiber 1.3, Sugar 62, Protein 3.2
APPLE CITY BARBECUE SAUCE - MIKE MILLS
From Peace, Love, and Barbecue. Either use the sauce directly after making it or pour into sterilized glass containers and refrigerate for up to 2 weeks.
Provided by Brookelynne26
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a large saucepan, combine all the ingredients except the grated onion, and bring to a boil over medium-high heat.
- Stir in the onion. Reduced the heat, and simmer uncovered 10 to 15 minutes or until slightly thickened, stirring often.
- Allow to cool, and use immediately or pour into sterilized glass containers.
Nutrition Facts : Calories 268.3, Fat 0.6, SaturatedFat 0.1, Sodium 2261.3, Carbohydrate 66, Fiber 1.4, Sugar 59.9, Protein 4.5
MIKE MILLS' BEEF RIBS
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 4 to 8 servings
Number Of Ingredients 27
Steps:
- Prepping the meat: There is a skin-like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up. Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up. It'll peel from the middle.
- Once you start cooking the ribs, you can't leave the pit or grill unattended for any more than about 20 minutes. You'll need to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. If some of the coals appear to be glowing red, that will cause a hot spot. Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill. If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals.
- Sprinkle ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you're ready to use them. I recommend letting them marinate for at least 1 hour. At the restaurant we dust the ribs up to a day in advance.
- Place ribs on grill and cook for 1 1/2 to 2 hours. About 10 minutes before you remove the ribs from the grill, mop them with sauce. When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately. Serves 4 very hungry people or you can cut the rack in half to serve 6 to 8 people who have a regular appetite.
- Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the smoker, grill, or stove. Keeps indefinitely but won't last long.
- Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A clean glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.
APPLE CITY BARBECUE SAUCE
This is an award winning sauce that is very different and flavorfull. The more you eat of this sauce, the more you crave it. This is actually a sauce from the Apple City BBQ team I found, but have a couple of suggestions that are helpful when making this sauce.
Provided by taylormade626
Categories Sauces
Time 40m
Yield 1 Quart, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients into a food processor and puree as fine as possible (applesauce consistency). Then pour into a sauce pan and simmer for 15 min stirring often. Let cool and pour into a container. It will keep in the fridge for a couple of weeks.
- Taylormade Tip - Fry you bacon medium crisp so the bits have a sofltly mild crunch. If you fry to a extra hard crisp, the bits will be too hard for the consistancy of this sauce, Also, you really don't have to grate up your onion and apple real fine, as the food processor or grinder will puree it all for you, reducing prep time.
Nutrition Facts : Calories 137.8, Fat 0.3, Sodium 586.1, Carbohydrate 35, Fiber 0.6, Sugar 31.5, Protein 1
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Apple City Barbecue Sauce: Deliciousness from Mike Mills Recipes
Barbecue sauce is a crucial ingredient in any barbecue dish. It's what binds and brings the flavors together, creating a rich, complex taste that enhances the meat. And when it comes to barbecue sauce, there's no one better than Mike Mills.
Mike Mills is the co-founder of the legendary 17th Street Barbecue and champions barbecue culture. He has won numerous awards and competitions, and his barbecue sauce is a thing of beauty. His Apple City Barbecue Sauce is a perfect example of his mastery of the craft, and it has become a fan favorite around the world.
The Inspiration for Apple City Barbecue Sauce
Mike's apple city barbecue sauce has a rich history that traces its roots to Murphysboro, Illinois. Murphysboro has been dubbed the "apple city" due to the abundance of apple orchards in the area. Mike grew up in the town and has always had a passion for cooking. He experimented with various barbecue recipes in his early days, but he always knew that he wanted to create a sauce that had the perfect balance of sweet and tangy with a hint of smokiness.
Mike was inspired to create the apple city barbecue sauce after he became a barbecue judge. He tasted a lot of sauces; some were too sweet, some too smoky, and some too tangy. He realized that he could make a superior sauce that had a perfect combination of all the flavors that he tasted. After years of experimenting with different ingredients, he finally created the Apple City Barbecue Sauce.
The Ingredients of Apple City Barbecue Sauce
The Apple City Barbecue Sauce recipe is a carefully-guarded secret. Still, we know that it's made with a blend of ingredients that include apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, mustard, and spices. These ingredients together create a sauce that is sweet, tangy, and smoky with a hint of spice, giving it a unique taste that is difficult to replicate.
The key ingredient in the sauce is apple cider vinegar. It gives the sauce a tangy and sweet flavor that perfectly complements the smokiness of the barbecue. Brown sugar is used to give the sauce a subtle sweetness, which counteracts the acidity of the vinegar. Ketchup binds the ingredients together and adds a rich, tomato flavor to the sauce, while mustard adds some complexity and depth to it. Worcestershire sauce adds a kick of umami, while the spices round off the flavors.
The Versatility of Apple City Barbecue Sauce
The Apple City Barbecue Sauce is not just a condiment; it's an ingredient in itself. You can use the sauce to marinate your meat, glaze it as it cooks, or serve it as a dipping sauce. It's versatile, and you can use it to enhance the flavor of various dishes, whether grilled, smoked, or roasted.
The sauce is perfect for pork dishes, chicken, and beef. You can use it to make pulled pork, ribs, chicken wings, or even as a dip for French fries! The sauce complements the meat rather than overpowering it, so you get the perfect balance of flavor every time.
Conclusion
Mike Mills' Apple City Barbecue Sauce is one of the best barbecue sauces out there. Its sweet and tangy flavors with a hint of smokiness and spice make it an ideal ingredient for various dishes. The sauce is versatile and can be used in different ways, enhancing the meat's flavor without overpowering it. If you're looking for a unique and delicious barbecue sauce that will take your dishes to the next level, consider trying the Apple City Barbecue Sauce. However, if you want the full recipe, you will have to attend one of Mike's barbecue classes or purchase his "Peace, Love, and Barbecue" cookbook.