Best Barbecue Sauce Red Recipes

RED-EYE BARBECUE SAUCE

Steps:

• In a Dutch oven, heat butter over medium heat. Add garlic and shallot; cook and stir until softened, 5-7 minutes. Add brown sugar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 15-17 minutes., Add remaining ingredients; simmer 10 minutes. Remove from heat. Puree sauce using an immersion blender or cool slightly and puree in batches in a blender. Strain through a fine-mesh strainer. Return to pan; cook and stir until liquid is reduced by a third, 30-40 minutes., Refrigerate, covered, until serving. Serve with grilled meats.

BEEF BRISKET WITH COFFEE RUB AND RED-EYE BARBECUE SAUCE

Steps:

• Make the rub. In a small bowl, combine the ingredients for the rub and whisk to mix. (Break up any lumps with the whisk or your fingers.) Place the brisket in a roasting pan and generously sprinkle on both sides with the rub, using about 3 tablespoons per side and patting it onto the meat with your fingertips. You can cook the brisket right away, but it will be better if you let it cure with the rub in the refrigerator, covered, for 4 hours, or up to a day ahead. Make the mop sauce. Place the beer, cider, vinegar, coffee, stock, oil, Worcestershire sauce, Tabasco sauce, salt, and pepper in a nonreactive bowl and whisk to mix. Taste for seasoning. Cook the brisket until very tender, 5 to 6 hours Red eye bbq sauce Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

CAROLINA RED BARBECUE SAUCE

Steps:

• Stir all ingredients in small bowl until sugar and salt dissolve. (Can be prepared 3 days ahead. Cover and refrigerate.)

TEXAS RED SAUCE FOR BARBECUE OR BRISKET

Steps:

• Stir together all ingredients until blended.
• Serve sauce heated or at room temperature.

FRED'S RED BARBECUE SAUCE

Steps:

• Place all of the ingredients in a small saucepan and stir to mix well. Bring to a boil over high heat, about 3 minutes. Reduce the heat to low and simmer for 10 more minutes (or up to 30 minutes), stirring occasionally, to blend the flavors. Remove the sauce from the heat, and measure out the portion you need for grilling. The remaining sauce will keep refrigerated in an airtight container for up to one month.

RED WINE BARBECUE SAUCE

Steps:

• Heat olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and chipotle chile powder; stir 1 minute. Add wine and simmer 2 minutes. Stir in ketchup, vinegar, soy sauce, and liquid smoke; simmer 2 minutes longer. (Can be prepared 2 days ahead. Cover and refrigerate.)
• *Available in the spice section of most supermarkets.
• **A smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets.

BARBECUE SAUCE (RED)

Steps:

• Saute the onions, peppers, and crushed red pepper in the canola oil or butter over medium heat until lightly browned, 5 to 10 minutes. Add the garlic and simmer for 5 minutes more.
• Add the chili powder, black pepper, brown sugars, honey, and molasses and cook until carmelized. Add the vinegar, salt water, mustard, lemon juice, and Worcestershire sauce and simmer for 15 minutes.
• Add the ketchup and simmer for 10 minutes. Let cool before storing.

RED WINE CHICKEN WITH CABERNET SAUVIGNON BARBECUE SAUCE

Steps:

• Place the onion, garlic, 2 tablespoons of olive oil, the fresh thyme, bay leaf, and the 1/2 teaspoon each of salt and pepper in a deep nonreactive bowl or large resealable plastic bag. Pour out 3/4 cup of the wine and set aside. Pour enough of the remaining wine in the bowl or bag to cover the chicken. Let the chicken marinate in the refrigerator, covered, for 3 hours, turning the bird several times so it marinates evenly. Make the rub: Combine the herbes de Provence and salt in a small bowl and mix. Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the remaining tablespoon of olive oil over the outside of the bird, and rub or brush it all over the skin. Sprinkle the outside of the bird evenly with the remaining rub. Using a church key-style can opener, make 2 additional holes in the top of an empty beer or soda pop can. Using a funnel (or a careful hand), pour the reserved 3/4 cup of wine into the can. Hold the bird upright, with the opening of the body cavity at the bottom, and lower the bird onto the can so the can fits snugly into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear "leg" of the tripod is the can. Tuck the tips of the wings behind the chicken's back. Set up the grill for indirect grilling. When ready to cook, brush and oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 165 degrees F about 1-1/4 to 1-1/2 hours. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil. Serve with Cabernet Barbeque Sauce

BASIC RED BARBECUE SAUCE

Steps:

• Combine tomato paste, corn syrup, vinegar, Worcestershire sauce and soy sauce.
• Add Cayenne pepper to taste and additional salt if desired. Use sauce uncooked or simmer briefly, about 10 minutes, to mellow flavors before using.

RED-EYE BARBECUE SAUCE

Steps:

• In a medium saucepan over medium heat, melt the butter. Add the shallot and cook, stirring often, until it begins to brown about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the rest of the sauce ingredients, bring to a simmer, and reduce the heat to low. Simmer, stirring often, until slightly reduced, about 10 minutes. Transfer to a bowl to cool. Enjoy!

TRI-TIP ROAST WITH TOMATO RED BARBECUE SAUCE

Steps:

• Make the sauce: in a medium saucepan combine the sauce ingredients with 2 tablespoons water; bring to a simmer over medium heat; cook for about 1 minute, stirring occasionally; set aside half of the sauce for dipping.
• Make the rub: in a small bowl, mix the rub ingredients very well, use your fingertips (works better).
• Let the roast stand at room temperature 20-30 minutes before grilling.
• Lightly coat the meat with the oil and season with the rub, pressing spices into the meat.
• Grill over Direct Medium heat until well marked on both sides, about 10 minutes, turning once.
• Move the roast over Indirect Medium heat and cook to desired doneness, 20-30 minutes more for medium-rare, brushing the meat with the remaining half of the sauce on both sides and turning it over every 5 minutes or so.
• Remove from the grill and let rest 5-10 minutes.
• Cut meat across the grain into very thin slices.
• Serve warm with the dipping sauce.