Best Mesa Bbq Sauce Recipes

Bobby's Dry Rubbed Rib-Eye Steak with Mesa Bbq Sauce and Yukon Gold Potato Gratin image

Provided by Bobby Flay

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

1 cup ancho chili powder
1 tablespoon ground cumin
1 tablespoon dried coriander
1 teaspoon cayenne pepper
2 teaspoons dry mustard
2 teaspoons dried oregano
1 tablespoon salt
1 teaspoon freshly ground black pepper
4 rib-eye steaks (8 to 10 ounces each)
1 cup dry rub
Olive oil
2 cups Mesa BBQ Sauce, or your favorite
2 poblano chiles, roasted, peeled, seeded and diced
6 cloves garlic, peeled, finely chopped
2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch slices
1/2 cup coarsely chopped fresh cilantro leaves plus extra for garnish
1 cup chicken stock (if canned, low sodium)
1 cup heavy cream
1 cup Monterey Jack cheese
1/2 cup queso anejo cheese

Steps:

Combine all ingredients in a medium bowl.;
Heat grill or grill pan to high.
Rub each steak on 1 side with the dry rub. Brush with olive oil and grill, rub side down for 3 to 4 minutes or until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Turn the steaks over and brush the rub side with bbq sauce, turn over and grill for 1 minute.
Remove steaks from grill and brush with additional bbq suace.
Preheat oven to 400 degrees F. Butter a 9-inch square pan and sprinkle garlic over bottom of pan.
Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of chiles and 1/3 of cilantro. Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover pan with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover and sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool. Sprinkle with cilantro.

Mesa Bbq Sauce image

Provided by Bobby Flay

Categories condiment

Yield 1 1/2 cups

Number Of Ingredients 15

2 tablespoons (1/4 stick) butter
1/2 medium red onion, finely diced
3 garlic cloves, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (available at
Hispanic or specialty markets)
1 tablespoon pasilla chile powder (available at
1 tablespoon paprika
1 tablespoon Worcestershire sauce

Steps:

In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.

MESA GRILL BBQ SAUCE image

Number Of Ingredients 16

2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
¼ cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2-4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
Salt and freshly ground pepper

Steps:

1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30-40 minutes until thickened, stirring occasionally. 2. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.