Barbecue Sauce
Canadian BBQ Sauce
Hard to imagine, but this Canadian inventor has managed to make a BBQ sauce for Candians — without any beer in it! Take off heh?
His company, Amazing Flavours features, aside from an extra u, 18 unique sauces that (as far as I can tell) have nothing to do with beer.
Certainly a first. I expect his non-beer oriented selections won’t fare well, as even he tells us:
“Canadian’s are very, in average, very conservative in taste,” he said of the Canadian palate. “It only changes once they get introduced, then they are fine.”
Take off you hoser! Canadians fear not however, here is a recipe for a Beer Marinade and BBQ Sauce that does feature beer as a key ingredient.
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Bourbon BBQ Sauce
If you are seeking a very unique flavored bbq sauce for your next barbeque then you must try bourbon bbq sauce. This is a very unique sauce that only you will know the secret ingredient.
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Give Your BBQ a Gourmet Kick
Gourmet sauces, rubs and marinades can move your meal from blah to bang! Kick it up a notch at your next barbecue with this advice on some gourmet additions for your meat.
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Recipe for Texas Chili Rub
This is a basic chili rub, good for rib-eyes, skirt steaks, and even brisket. This recipe makes enough for a couple of good size steaks. If you make extra, it will keep for several months if stored in an air-tight container.
Ingredients
- 5 tsp. chili poweder
- 1 1/2 tsp. kosher salt
- 1/2 tsp course ground pepper
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. dried oregano
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Recipe for Spicy Cilantro Salsa
This salsa makes a great topping for skirt or top blade steaks. It will keep for several days in the fridge.
Ingredients
- 1/2 cup chopped cilantro leaves
- 1 tbsp. minced pickled Jalapenos
- 3 tbsp. olive oil
- 1 tbsp. water
- 1 tsp. red-wine vinegar
- 1/8 teaspoon course salt
Directions
Combine all the ingredients and mix well. Serve at room temperature as a topping for grilled steak or chicken.
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Recipe for Coconut-Jalapeno Cream Sauce
This spicy, creamy sauce is good on chicken or shrimp.
Ingredients
- 1 cup canned, unsweetened coconut milk
- 2 jalapenos (whole)
- 1 tbsp fresh lime juice
- 1/2 tsp. salt
Directions
Bring the coconut milk to a gentle simmer in a small sauce pan, stirring occasionally until thickened. The coconut milk will reduce to about 1/2 cup, which takes about 20 minutes. Meanwhile, place the jalapenos directly on the grill over high heat. Roast the jalapenos for about 15 minutes until they are blackened all over. You’ll need to turn them occasionally to blacken all sides.
Once the jalapenos are ready, rub off the blackened skins using a paper towel, or scrape off the char with the dull edge of a small knife. If you want less heat, split the peppers and scrape out the seeds and the membrane.
Transfer the jalapenos, coconut milk reduction, lime juice, and salt into a blender. Blend on high until smooth. Pour the warm sauce over chicken or shrimp.
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