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Brisket Rub -?I will rub this on the whole brisket liberally and let it sit at least 6 to 8 hours refrigerated.??1/4 cup brown sugar3TBS Paprika2TBS Black Pepper1TBS Celery salt1TBS Onion powder2tsp Garlic powder2tsp Mustard powder1tsp ground Cumin1 tsp ground CayenneI will rub this on the whole brisket liberally and let it sit at least 6 to 8 hours refrigerated. ?Classic BBQ Rub - this rub has all the classic notes: salt, spice, sweet, and smoke.??great on ribs?but also works well with pork chops and tenderloin, chicken and even catfish. ?2 TBS smoked paprika2 TBS kosher salt3 TBS sugar2 TBS brown sugar1 TBS ground cumin1 TBS chili powder1 TBS freshly ground pepper1/2 TBS cayenne1 TBS onion powder1 TBS garlic powder1 TBS celery salt1 tsp oregano, crushedCombine all the ingredients in a medium bowl and mix extremely well. ?Extra rub can be stored in an airtight container for up to 6 months. ?Sassy Bourbon and Brown Sugar BBQ Sauce - The sweet pairing of brown sugar and bourbon is balanced by the savory vegetables, vinegar, and a touch of unsweetened cocoa powder for a sauce with a lot of sass.??1 28-ounce can crushed tomatoes1 Cup packed brown sugar1/2 cup bourbon1/2 cup ketchup1/4 cup Heinz Chili Sauce1/4 cup apple cider vinegar2 TBS red wine vinegar1/4 cup worcestershire sauce2 TBS molasses2 tsp Classic BBQ Rub (recipe above)? ? ?Kosher salt - to taste? ? ?Freshly ground pepper - to taste1 TBS unsweetened cocoa1.?In a large saucepan combine the tomatoes, sugar, bourbon, ketchup, chili sauce, vinegar's, Worcestershire sauce, and molasses, stirring after each additional ingredient to combine. ?Add the?Classic BBQ Rub?and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes. ??2.?Let the sauce cool for about 10 minutes, or until it is warm but no longer "boiling" hot. ?Puree sauce using an immersion or traditional blender. ?Taste and adjust the seasoning with about 1/2 tsp salt and pepper. ?Remember, the ribs already have plenty of spice rub on them from the dry rub, so don't over-season the sauce. ?Add the cocoa powder and mix well to combine.3.?Let the sauce sit for 5 minutes and stir again to make sure the cocoa powder is well distributed. ?Let the sauce cool and pour it into a clean glass jar for storing. ?The sauce can be made in advance and kept for 2 weeks in the refrigerator. ?Brush it on meat 30 minutes before the cooking time is finished. ? ?I personally LOVE this?Sassy Bourbon and Brown Sugar BBQ Sauce.? We had this sauce on BBQ pulled pork?sandwiches and everyone (kids included) loved the sandwiches. ?It can really be used on anything. ?This BBQ sauce is probably the best homemade sauce I have ever had. ?Everyone is already asking when am I going to make more. ?I did not add any of the regular salt that is called out nor any of the pepper. ?(personal preference)? ................
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