Best Dads Smokin Asian Texas Bbq Sauce Recipes

Central Texas Barbecue Sauce image

Provided by ratherbeswimmin

Categories Sauces

Time 1h

Yield 1 cup

Number Of Ingredients 8

1 cup meat drippings or 1 cup chicken stock
1 cup ketchup
1/2 cup cider vinegar
2 tablespoons rendered bacon fat or 2 tablespoons lard
1 -2 tablespoon hot sauce, your favorite
1 teaspoon liquid smoke
coarse salt
fresh ground black pepper

Steps:

Combine the meat drippings, ketchup, vinegar, bacon fat, hot sauce, and liquid smoke with ½ cup water in a large pot.
Slowly bring to a boil over medium heat; decrease heat to med-low and let the sauce simmer gently until richly flavored and slightly reduced, about 30 minutes, stirring occasionally to prevent scorching.
Taste for seasoning, adding salt and pepper to taste.
Let cool to room temperature, then refrigerate, covered, until serving; will keep for 3 days.
Bring to room temperature or warm before using.
Variation-to approximate the flavor that comes from pit smoking, there is liquid smoke in the recipe; as an alternative, you can put the pot in your smoker and cook it for several hours in the presence of hickory smoke.

Nutrition Facts : Calories 259.4, Fat 0.8, SaturatedFat 0.1, Sodium 3052.2, Carbohydrate 61.7, Fiber 0.8, Sugar 55.3, Protein 4.2

Chipotle BBQ Sauce image

Provided by Food Network

Time 1h40m

Yield 1 quart

Number Of Ingredients 18

1 tablespoon canola oil
2 cups diced yellow onion
7 cloves garlic, minced
1 cup ketchup
1 cup chipotle Red Chile Paste, recipe follows
1/2 cup Worcestershire sauce
1/2 cup strong coffee
1/3 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
2 teaspoons kosher salt
4 ancho chiles, seeded and stems removed
4 Mexican dried chiles, seeded and stems removed
3 cups chicken stock
1/2 white onion, diced
3 cloves garlic, minced
2 chipotle peppers, seeded and stems removed

Steps:

In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.

Texas Sauce image

Provided by Food Network

Time 1h21m

Yield 8 to 10 servings

Number Of Ingredients 8

Steps:

Simmer onions and garlic sauce for one hour. Add other ingredients. Cool then add breadcrumbs until texture desired.

Dad's Clementine Maccarita image

Provided by Food Network

Categories beverage

Time 5m

Yield 2 drinks

Number Of Ingredients 7

1 1/2 limes, 1 juiced and 1/2 for the glass rims
Fine sea salt
3 shots any good blanco tequila, such as Patron Silver
1 shot Cointreau
1 shot triple sec
2 clementines, juiced
Ice cubes

Steps:

To salt the rims of two glasses, use the 1/2 lime to wipe around the rim of each glass. Pour out a generous 6-inch line of salt. Roll the outside rim of each glass along the salt line to lightly salt the outside rim of the glass (not the inside or it will make your cocktail too salty when you take the last sip).
Pour the tequila, Cointreau, triple sec, clementine juice and lime juice into a cocktail shaker. Fill with ice. Shake for 20 seconds until your hands get cold.
Strain into the prepared glasses and drink responsibly.