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BBQ Sauce Recipes
Posted: June 7, 2012
(continued from page 1)
Put all the ingredients in a big bowl and whisk until they are combined. At this point I like to put the sauce in a blender to get it very smooth. The most important part is to refrigerate the sauce for at least two hours so the flavors really blend well.
Western Carolina BBQ Sauce
This is a thin, vinegary sauce. Western Carolina BBQ sauce is basically Eastern Carolina BBQ sauce with some tomato added. This is the recipe I make, and it’s a little more complex than most traditional versions. You’ll get about nine cups of sauce. Best on pulled pork or pulled chicken. Try to refrain from drinking this straight!
2 tbsp. cottonseed oil (or some light vegetable oil; traditionally, butter is used)
40 oz. shredded or chopped onions
6 1/2 oz. minced garlic
5 cups apple cider vinegar (use distilled white vinegar for sharper, less sweet sauce)
5 tsp. ground cinnamon
10 each whole cloves
5 tbsp. ground dry mustard (Coleman’s is best)
2 1/2 cups brown sugar
3 1/3 cups ketchup or tomato paste (for a twist, use your favorite BBQ sauce here)
5 cups water
5 tbsp. Crushed Red Chili Flakes
Sauté the onions and garlic in cottonseed oil over medium heat until soft. Add all the other ingredients EXCEPT THE WATER and CHILI FLAKES. Blend well. Add the water and bring to a boil, then simmer over low heat for about 15-30 minutes. You want the sauce to reduce a little bit, so the longer you cook it, the less watery it will be.
When done cooking, strain the sauce through a colander to remove all the solids (onions, garlic, cloves). (You can leave the solid ingredients in the sauce, but it will be different if you do.) Then add the crushed red chili flakes. You’re all set.
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