Atomic BBQ Sauce

I’ve made mustard-based BBQ sauces before, but nothing even comes close to this Atomic BBQ sauce. It takes mustardy sauces to a whole new place, thanks mostly to the addition of pickled banana peppers. Of course, there’s a pretty good kick to the sauce. It is called Atomic BBQ sauce for a reason. Perfect on a rack of smoked St. Louis-style ribs, and outstanding on a pulled pork sandwich.
atomic-bbq-sauceFor a little extra kick, substitute spicy banana peppers. Don’t want the heat? Substitute jalapenos for the habaneros. You’ll still get a kick, but it’ll be tame enough for just about anyone.

Atomic BBQ sauce is a great thing. Definitely my new favorite when it comes to non-ketchup-based BBQ sauces.

5 from 1 reviews
Atomic BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 1/4 cup pickled banana peppers, chopped fine plus 2 tablespoons of the pickling liquid
  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 1/4 cup prepared yellow mustard
  • 4 scallions, sliced thin
  • 3 tablespoons dry mustard
  • 2 tablespoons chili sauce
  • 2 tablespoons brown sugar
  • 3 garlic cloves, minced
  • 2 habanero chiles, stemmed and minced
  • Kosher salt and freshly ground black pepper
Instructions
  1. Whisk all ingredients except salt and pepper together in a bowl.
  2. Season with salt and pepper to taste.
  3. For a less chunky sauce process in a blender until smooth before using.

 

Roasted Garlic Salad Dressing

I can’t even begin to say just how much I love this dressing. Great roasted garlic flavor tamed by Dijon and honey. And not overly mustardy, either. That’s a good thing because for me, there is a such thing as too much mustard. The perfect consistency, not too thick that you need to cut it with a knife, and not too runny so that it just rolls right off your salad.
Roasted Garlic Salad DressingThis roasted garlic salad dressing would also be outstanding as a poultry marinade, specially for chicken destined for the grill. It is packed with flavor.

Roasted Garlic Salad Dressing
Author: 
Recipe type: Dressing
Cuisine: American
Prep time: 
Total time: 
Serves: 1/2 cup
 
Ingredients
  • 8 cloves garlic, roasted, and peeled (I roasted my garlic in the oven or in the slow cooker)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil
Instructions
  1. Place all ingredients except for the olive oil into a blender and process until smooth.
  2. Keep the blender running while slowly adding the oil. Process until smooth and incorporated.

 

Peach BBQ Sauce

I was wandering around the produce section at the grocery store when I came across a really nice basket of fresh-picked ripe peaches. I knew exactly what I was going to make with them. Peach BBQ sauce, the perfect sauce for a rack of St. Louis-style smoked ribs. Although I’d be partial to using this tasty sauce on anything, it really complements anything pork the best.
Peach BBQ SauceThis peach BBQ sauce isn’t too ‘peachy’. You can taste the fresh peaches, sure, but they don’t over-power the sauce. The peaches add a nice sweetness too.

Peach BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
For the sauce
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 small shallot, diced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon your favorite rub (I used my no-burn rib rub)
  • 2 cups ketchup
  • 2 cups peach nectar (see below)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 lemon, juiced
For the peach nectar (may make more than you need for the sauce)
  • 4-6 fresh, ripe peaches (you need to end up with about 2 cups of sliced peaches in the end)
  • Water
Instructions
For the sauce
  1. Melt the butter in a large saucepan.
  2. Add garlic and shallot and saute for 3 minutes.
  3. Add salt, pepper and rub. Stir.
  4. Stir in the ketchup, peach nectar, vinegar, mustard, Worcestershire sauce and lemon juice.
  5. Bring to a boil then reduce heat to a simmer and let simmer until thick, about 30 minutes.
For the peach nectar
  1. Bring a pot with enough water in it to cover the peaches to a boil.
  2. Add the peaches and boil just 2-3 minutes until the skin is softened.
  3. Remove peaches and place in an ice bath to cool.
  4. Peel the peaches. Remove the pit and slice.
  5. Place 2 cups of peaches along with 1 cup of water into a blender or food processor. Liquefy until smooth.
  6. Store any unused nectar in the fridge.

 

Asian Steak Marinade

Our local grocery store had cheap steak on sale even cheaper, so I picked up one for lunch. Working from home has its advantages, and one is being able to toss a steak onto the charcoal grill during the day. As much as I love just salt and pepper on a steak, sometimes I want something a little different. I had Asian flavors on the brain, so well, you can guess what happened next. An Asian steak marinade combining salty soy with a little sweetness and a little heat.
Asian Steak MarinadeI loved the combination of heat and sweet in the Asian steak marinade. I would not be afraid to add more chili paste, though. That’s just me. I like a bit of spicy in all of my dishes.

You do want to be careful cooking the steaks over high heat. Too long and they’ll char. Sear them quickly and then move them to indirect heat to let them finish cooking.

Asian Steak Marinade
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 1 1/2 - 2 pound steak
  • 1/4 cup low salt soy sauce
  • 2 tablespoons honey
  • 1 tablespoon chili paste
Instructions
  1. Place the steak into a resealable bag or container.
  2. In a small bowl whisk together the remaining ingredients.
  3. Pour over the steak and flip to coat both sides.
  4. Cover and refrigerate for 30 minutes.
  5. Fire up your grill for direct and indirect cooking.
  6. Discard marinade.
  7. Sear the steak on both sides, quickly. The honey in the marinade can tend to caramelize over high heat, so you don't want to leave it there for long.
  8. Transfer to indirect heat and continue cooking until done.

Copycat Pizza Hut Creamy Italian Dressing

I grilled up a few marinated chicken breast last week. I sliced them thin and began what I call ‘salad week’. That means big salads, lot of greens and good stuff on top, and homemade salad dressings. This copycat of the creamy Italian dressing from Pizza Hut was one of my favorite dressings of the week. It has a nice herby flavor with a hint of nutty Parmesan, and the kick of vinegar and citrus.
Copycat Pizza Hut Creamy Italian DressingAlthough it wouldn’t still be a copycat recipe, I wouldn’t hesitate to add a pinch or two of dried red pepper flake to this dressing. It’s great as is, but there’s nothing wrong with a bit of kick in your creamy Italian dressing.

Copycat Pizza Hut Creamy Italian Dressing
Author: 
Recipe type: Copycat
Cuisine: Dressing
Prep time: 
Total time: 
Serves: 1+ cups
 
Note: I like to grind the oregano, basil, thyme and rosemary with a mortar and pestle before adding them to the dressing.
Ingredients
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/4 cup mayonnaise
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup freshly grated Parmesan cheese
Instructions
  1. Add the oregano, basil, thyme and rosemary to a medium bowl.
  2. Stir in the salt, pepper, vinegar and lemon juice.
  3. Whisk in the mayonnaise.
  4. While still whisking, pour in the olive oil.
  5. Add the cheese and stir.
  6. Store in an air-tight container.

Molasses Chili Steak Marinade

I don’t usually marinate my steaks. It just kinda depends on how I feel that day. Today, I wanted to turn a pretty standard steak into something completely not standard. This molasses chili steak marinade definitely did that. You get some sweet, but it’s not overwhelming at all. Not in the least. And you get that great southwestern chili flavor. And hints of soy and rice vinegar. And best of all, you can still taste the steak. That’s why I bought one, ya know? I still want to taste meat, but I don’t mind making it a bit different.
Molasses Chili Steak MarinadeBecause of the molasses and brown sugar you have to keep the time the steak spends over direct heat to a minimum. That high heat will definitely give you a char quick. Just sear it off and then move it to indirect heat to finish cooking.

If you’re feeling in the mood for spicy, substitute hot chili powder, a little or a lot.

Molasses Chili Steak Marinade
Author: 
Recipe type: Marinade
Cuisine: American
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon dried ginger
  • 1 tablespoon chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 (1 pound) steaks
Instructions
  1. Whisk together all ingredients except for the steaks.
  2. Pour marinade into the bottom of a large resealable container, or divided between two containers large enough to hold each steak.
  3. Add steaks. Coat bottoms well then flip and coat other sides.
  4. Cover and refrigerate for 1 hour, flipping the steaks every 15 minutes.
  5. Cook as you normally would. Note that since the marinade contains molasses and brown sugar the steaks will char if left over high heat for very long. Sear your steaks over high heat then finish them over indirect heat to prevent burning.

Sriracha BBQ Sauce

I spotted pork ribs on sale the other day. That can only mean one thing: St. Louis-style ribs. I smoked them 3-2-1 style, which results in great tender ribs that are packed with flavor by themselves. I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not much sweetness.
Sriracha BBQ SauceI used ketchup in this Sriracha BBQ sauce, but you can substitute tomato sauce for a slightly different texture that is a bit thinner. Either way you can’t go wrong with it. It’s great no matter where you use BBQ sauce, from great 3-2-1 ribs to grilled chicken.

Sriracha BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
 
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, crushed
  • 1 tablespoon of Sriracha Sauce / Rooster Sauce
  • 1 fresh red chile pepper, finely chopped
  • 1/4 cup dark brown sugar
  • 1 teaspoon fennel seed, crushed
  • 1 cup ketchup
  • 2 tablespoons dark soy sauce
  • salt and pepper to taste
Instructions
  1. Heat the oil in a saucepan over medium heat.
  2. Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted.
  3. Mix in ketchup and soy sauce.
  4. Bring to a boil.
  5. Reduce heat to low, add in Sriracha Sauce / Rooster Sauce and simmer 10 minutes.

 

Strawberry Chipotle BBQ Sauce

Three of my favorite things on one plate. First, smoked 3-2-1 St. Louis-style ribs. Sauced with a BBQ sauce that combines two of my other favorites: strawberries and chipotles. That great sweet berry flavor with a hint of smokey spiciness. Strawberries are in season here, and I just love using them in everything from a strawberry poppyseed salad dressing to this BBQ sauce. The strawberry flavor isn’t strong, it’s there enough for you to notice. Same goes for the chipotle. You get the smokey, you get the kick, but it’s nice and not overwhelming.
Strawberry Chipotle BBQ SauceI cannot wait to use this strawberry chipotle BBQ sauce on smoked pulled pork. Though I think the sauce would be great on anything smoked or grilled, I feel nothing can touch its greatness on pork. There’s something about strawberry and pork. Delicious!

Strawberry Chipotle BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
 
Ingredients
  • 2 tablespoons olive oil
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 2 cups strawberries, hulled
  • 3 chipotle chiles in adobo sauce
  • 1 cup ketchup
  • 2/3 up brown sugar, tightly packed
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
Instructions
  1. In a large saucepan over medium-high heat, heat olive oil. Add in onion and saute for about 5 minutes.
  2. Add in garlic and saute for 60 seconds.
  3. Stir in strawberries, chipotles, ketchup, brown sugar, Worcestershire sauce, ground mustard, salt, and pepper. Bring to a boil.
  4. Reduce heat to medium-low and simmer for 5 minutes.
  5. Use an immersion blender to puree the sauce or transfer to a blender. Puree until smooth. Return to heat and simmer another 10 minutes.
  6. Cool completely and store in an airtight container. Refrigerate up to 5 days.