Best Spring Hill Ranchs Texas Black Jack Sauce Recipes

SPRING HILL RANCH'S SLOPPY JOE AND SLOPPY JOSé

Steps:

• 1. In a large skillet over medium heat, heat the canola oil. Add the onion, and green pepper. Cook until slightly softened. Add the ground beef. Cook until the beef is browned, and drain off the excess grease.
• 2. Meanwhile, in a medium mixing bowl, stir together ketchup, vinegar, mustard, brown sugar, ground cloves, and salt.
• 3. For Sloppy Josés, mix the green chiles, jalapeño, hot pepper sauce, oregano and cumin into the ketchup mixture.
• 4. Stir the ketchup (or ketchup/chile) mixture into the browned beef mixture. Cover the pan and simmer it for 30 minutes.
• 5. Serve it up either open-faced or closed-faced on the buns, wrapped in flour tortillas or over hot baked potatoes.

SPRING HILL RANCH'S HOUSE BARBECUE SAUCE

Steps:

• In a medium pot over medium, heat up the lard. Add the grated onions, and cook them (stirring often) until softened and turning opaque, about 5 minutes. Add the garlic and cook/stir until fragrant, about 1 more minute. Stir in the ketchup, Worcestershire sauce, lemon juice, apple cider vinegar, brown sugar, yellow mustard, paprika, hot pepper sauce, salt, pepper and (if using) chile pequines.
• Stirring often, bring the pot to a boil over medium-high heat, then turn the heat down to low, cover the pot and, stirring often to prevent burning, barely simmer it for 20 minutes. Taste and adjust the vinegar, salt and black pepper if needed.
• Works best served hot. Store in airtight glass container in the refrigerator for up to two weeks.

BLACK-JACK BBQ SAUCE

Steps:

• Slowly cook the onions, garlic and jalapenos in the butter.
• Do not brown.
• Add the remaining ingredients and simmer 30 minutes.

CENTRAL TEXAS BARBECUE SAUCE

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.

SPRING HILL RANCH CENTRAL TEXAS BARBECUE SAUCE

Steps:

• In medium saucepan over medium heat, melt the butter. Add the garlic and stir until it is fragrant, about 30 seconds. Stir in the ketchup, brown sugar, Worcestershire sauce, lemon juice chipotles, cayenne, salt, pepper and liquid smoke (if using). Bring the pot to a boil, then reduce the heat to medium-low. Simmer the sauce, stirring occasionally, until it has reduced to about the recipe amount and thickened slightly, about 15 to 30 minutes.

SPRING HILL RANCH'S SOUTHWESTERN BEEF MARINADE 1

Steps:

• 1. In a small mixing bowl, whisk together the soy sauce, garlic, brown sugar, tomato paste, chili powder, cumin and ground cayenne. While whisking vigorously, drizzle in the oil. Store and marinate in the refrigerator.

SPRING HILL RANCH'S JALAPEñO WHITE SAUCE

Steps:

• 1. In a heavy pan over high heat, heat the heavy cream until it is just ready to boil. Stir in the sour cream. Once the sour cream dissolves, reduce the heat to medium.
• 2. Stir in the chicken base and jalapeño juice and simmer.
• 3. Meanwhile, make a roux by warming the butter in a saucepan over medium heat, adding the flour, and mixing with a wire whisk until the mixture is smooth and pale gold.
• 4. Add the roux to the simmering cream mixture, whisking briskly and constantly until the roux is completely incorporated. Remove the pan from the heat and stir in the minced jalapeño and the cheeses.

SPRING HILL RANCH'S NEW MEXICO RED CHILE SAUCE

Steps:

• 1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour. Stir gently but constantly until the roux reaches a medium brown ("peanut butter") color, about 2 minutes. Add the chile powder or chiles, garlic, chicken broth, oregano, salt and cumin (if using). Simmer, stirring constantly until the sauce has thickened. The sauce should coat the back of a spoon. Add a little water if needed for proper consistency. Blend or process if desired for a smoother texture.
• 2. Slather the hot (temperature-wise) sauce over or under your New Mexican or southwestern dishes. Kept in an air tight container, this should stay fresh for at least a week in the refrigerator.

SPRING HILL RANCH'S TEXAS BLACK JACK SAUCE

Steps:

• 1. In a saucepan over medium high heat, combine the onions, coffee, Worcestershire sauce, ketchup, vinegar, brown sugar, jalapeños, chili powder, salt, and garlic. Stirring often, bring the mixture to a boil and then reduce the heat. Stirring regularly, simmer the sauce until it reduces by 1/2, about 25 minutes. Strain the sauce or puree it in a blender or food processor. Allow it to cool to room temperature and then refrigerate it for 8 hours to allow the flavors to fester. Refrigerate between uses.