Peach BBQ Sauce Version 2.0

I do love a fresh peach BBQ sauce. Nothing screams winter is over like fresh peaches being available in our local grocery store. I’ve made a great peach BBQ sauce before, but this time I was looking for something a bit different Something with a smoky flavor and a little sweetness. My original peach BBQ sauce was more like a traditional Kansas City sauce. This one brings a little kick to any grilled meat, like the split chicken breasts I made recently on my Char-Broil Big Easy.
As with any BBQ sauce, don’t apply this peach BBQ sauce until your food is basically done grilling. Any sooner and the molasses and peach nectar may start to burn. Just put it on and let the food grill a bit longer until the sauce has set. Then enjoy!

5 from 1 reviews
Peach BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 peaches, peeled, pitted, chopped
  • 3/4 cup peach nectar
  • 1/2 cup ketchup
  • 1 tablespoon molasses
  • 1 tablespoon white vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chipotle salsa (or use 1 teaspoon of adobo sauce from canned chipotles)
  • 1/4 teaspoon liquid smoke
  • Hot sauce, to taste (optional)
Instructions
  1. Place all ingredients in a saucepan over medium-high heat.
  2. Bring to a boil then reduce to a simmer and simmer for 20-30 minutes or until the sauce has thickened.
  3. Remove from heat and let cool slightly before placing in a food processor or blender. Process until the desired smoothness is achieved.

Fire-Eater Burger Sauce

I love just putting the ‘usual’ condiments on my burgers. My favorite is mayonnaise, which is odd since I definitely did not grow up a mayo fan. Sometimes though, I need a little kick to my burger and since I absolutely love Fire-Eater seasoning, I knew it would find its way into this nice creamy, but a bit spicy, Fire-Eater burger sauce.
Fire-Eater Burger SauceIf you don’t have Sriracha on hand (???), then you can certainly substitute your favorite hot sauce, from the mild to the wild. Oh, and yes, this sauce is also fantastic on sandwiches or wraps. And now that I ponder it more, I bet it would be great on grilled chicken wings. I’m gonna try that next!

Also check out my version of Nancy’s Special Burger Sauce, copycat Smashburger Sauce, or another one of my seriously spicy favorites, 18000 Island sauce.

Fire-Eater Burger Sauce
Author: 
Recipe type: Burger Sauce
Cuisine: American
Serves: 4 servings
 
Ingredients
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon chili paste (Sambal Oelek)
  • 2 tablespoons Fire Eater seasoning
  • 3/4 teaspoon Sriracha
Instructions
  1. Whisk together all ingredients until smooth.

Sno-Cone Syrup

Yes, I do have a machine that shaves ice. I mean, why wouldn’t I? Everyone loves sno-cones. I used to buy big bottles of syrup at the store (due to occasional laziness) and finally asked myself how hard could it really be to make some at home? The answer? It’s not hard at all and the flavors are so much more bold. I keep a few different ones on hand in squeeze bottles, ready to make delicious sno-cones at a moment’s notice.

Here’s the ice shaver that I use. It’s small, fairly cheap, and has held up for years. Just add a few ice cubes and turn it on and it starts shooting out perfectly shaved ice in an instant.

5 from 1 reviews
Sno-Cone Syrup
Author: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 cups sugar (you can substitute Splenda or the equivalent)
  • 1 cup water
  • 1 (0.13 ounce) your favoriteKool-Aid flavor packet
Instructions
  1. Combine the sugar and water in a saucepan.
  2. Bring to a boil over high heat and let boil for 1 minute, stirring.
  3. Remove from heat and stir in the flavor packet.
  4. Allow to cool in the fridge for 1 hour before using.

Smokehouse BBQ Sauce

I’m always on the lookout for a different sauce for my smoked ribs, pulled pork, or whatever meats I’m cooking on my smoker. It’s not because I don’t already have a good collection of sauces that I love, but because sometimes you just want something different. This smokehouse BBQ sauce intrigued me when I first saw it because it had both chile peppers and lemon juice. I thought, well, that’s new. So I made it and it came out great on a nice big rack of smoked spare ribs!
smokehouse-bbq-sauceThick but not too thick, this sauce has a hint of spiciness, a hint of smokiness, and a slight vinegar kick. In a ways it’s a combination of many BBQ sauces, from Kansas City to Memphis to the Carolinas. Different, but different in a good way.

5 from 1 reviews
Smokehouse BBQ Sauce
Author: 
Recipe type: BBQ Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 4 dried ancho chile peppers
  • 2 cups water
  • 1 cup ketchup
  • 1 cup cider vinegar
  • 1/2 cup Worcestershire Sauce
  • 2 tablespoon paprika
  • 2 tablespoon dry mustard
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon black peppercorns
  • Liquid smoke, to taste
  • Hot sauce, to taste
  • 1/2 lemon
  • 1/4 cup unsalted butter
Instructions
  1. Heat a large skillet over medium heat.
  2. Add the chiles and toast for 2-3 minutes. Turn and continue toasting until softened.
  3. Add the water and bring to a boil.
  4. Reduce heat to a simmer and simmer for 5 minutes.
  5. Remove from heat and let stand for 10 minutes.
  6. Remove peppers to a cutting board, but reserve the water.
  7. Remove stems and seeds from the peppers and chop lightly. Transfer to a blender and add the reserved water. Puree until smooth and return to the skillet.
  8. Add the remaining ingredients except for the lemon and butter.
  9. Bring sauce to a boil and reduce to a simmer and continue simmering for 30 minutes until the desired thickness is achieved.
  10. Stir in the lemon juice and add the butter and stir until melted.

Southwestern BBQ Sauce

The simple addition of a few chipotles in adobo sauce to what is normally just a great regular-ole tomato-based BBQ sauce really makes for a totally different, utterly fantastic sauce for ribs, chicken, pulled pork… you name it. Chipotles (smoke-dried jalapenos) are one of my favorite things. I love the combination of heat and smokiness. They’re perfect for things like this southwestern BBQ sauce.
southwestern-bbq-sauceI rubbed down a rack of St. Louis-style ribs with homemade Cajun seasoning then smoked it for 6 hours until the meat was nice and tender.  I then brushed on some of this great southwestern BBQ sauce let the ribs smoke for another 15 minutes, just long enough to set the sauce up just a bit. It’s not a thin sauce, and it’s not a thick sauce. I’d call it just the right consistency for things like ribs. You know you’re going to get messy eating them, but there’s no reason to drown in the sauce or to have it all just roll off the ribs and down your arms.

Southwestern BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 3 tablespoons chopped chipotle chiles in adobo sauce
  • 1/2 cup red wine vinegar
  • 2 tablespoons freshly squeezed lime juice
  • Adobo sauce, from the chipotles
  • 4 cups tomato sauce
  • 1/2 cup molasses
  • 2 teaspoons dry mustard
  • 2 bay leaves
  • 1/2 teaspoon salt
Instructions
  1. Heat the oil in a medium saucepan over medium-high heat.
  2. Add the onions and saute until starting to soften, about 5 minutes.
  3. Add the garlic and the chipotles and cook for 1 minute.
  4. Deglaze the pan with the vinegar and lime juice.
  5. Reduce heat and simmer until the liquid is reduced by half.
  6. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt.
  7. Increase heat and bring to a boil then reduce to a simmer and continue simmering, stirring often, for 15-20 minutes or until the sauce is the desired thickness.
  8. Remove from heat and let cool slightly before straining through a fine-mesh strainer.

 

Coffee Rub for Beef

Coffee and beef go together like…. uh… well all other things that go together great. The coffee flavor mellows and enriches the beefy taste. My favorite way to use this rub in on smoked beef brisket. I give the meat a nice generous coating of the rub and let it sit overnight before smoking it until nice and incredibly tender. Perfect. And that’s not the only great use of this rub, either. A little sprinkle on burgers just before grilling them really gives them a fantastic rich different flavor.
coffee-rub-for-beefYou can use whatever coffee suits your fancy, but for me, the best is the coffee from Cafe du Monde. It has a wonderful chicory flavor that is incredibly rich and compliments beef perfectly. You can now find Cafe du Monde coffee in most grocery stores, thankfully, so you don’t have to go to New Orleans to get it. However, going to New Orleans is never a bad idea, so next time you go, bring back some coffee.

Coffee Rub for Beef
Author: 
Recipe type: Spice Rub
Cuisine: American
Serves: 6 cups
 
Ingredients
  • 2 cup light brown sugar
  • 2 cups freshly ground black pepper
  • 1 cup kosher salt
  • 1/2 cup chili powder
  • 1/2 cup garlic powder
  • 1/2 cup onion powder
  • 1/3 cup ground coffee
Instructions
  1. Combine all ingredients.
  2. Store in an air-tight container.
For smoking beef cuts
  1. Rub all sides of the beef with prepared yellow mustard.
  2. Apply the rub liberally. Wrap in foil or place in a resealable container and refrigerate for at least 4 hours, up to 12 hours, before smokng.
For burgers
  1. Sprinkle the rub on both sides of the burger patties before cooking.

Jalapeno Onion Steak and Burger Topping

Ok, I admit it. I sometimes buy cheap steaks on sale. They make for a quick lunch. Since I work from home I can just toss them on the grill and in no time I’m chowing down. But let’s face it. Cheap steaks aren’t the same as not-cheap-steaks so I often add a bit of something to kick them up a bit. This jalapeno onion steak topping was so good I ended up making another batch to top some hamburgers later in the week. Sweet lightly-caramelized onions in a creamy sauce with just a little beat of jalapeno heat.
jalapeno-onion-steak-and-burger-toppingNext time I cook up some hot dogs I’m going to make another batch of this jalapeno onion steak and burger (and hot dog!) topping. It’ll really crank up any grilled hot dog or smoked sausage. There’s not a tremendous amount of heat (the jalapenos mellow while they cook), so don’t be afraid that the topping is too hot. It’s quite mellow and packed with great flavor.

Jalapeno Onion Steak and Burger Topping
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 teaspoon unsalted butter
  • 2 medium sweet onions, sliced thin
  • 2 jalapenos, sliced thin, seeds removed if desired
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup heavy cream
  • 2 teaspoon apple cider vinegar
Instructions
  1. Melt the butter in a large skillet over medium heat.
  2. Add the onions, jalapenos, garlic, Worcestershire sauce, sugar and salt and pepper to taste.
  3. Cover and cook 15-20 minutes until the onions are softened and golden in color. Stir often.
  4. Add the heave cream and stir. Cook for 2 more minutes.
  5. Add the apple cider vinegar and season with salt and pepper to taste.
  6. Stir and serve.

 

Jalapeno Ranch Dressing

I could’ve gone the smooth, creamy, mellow Ranch dressing route. But no, I wanted a salad dressing that would sneak up on me and then hit me with a little kick. This jalapeno Ranch dressing has that bit of kick, but also a great pepper flavor. I’m not a big fan of jalapeno-infused flavors where I can’t still taste the fact that the jalapeno is a pepper. This jalapeno Ranch dressing has that and more.
Jalapeno Ranch DressingThe dressing thickens a bit as it sits. If it gets too thick for your liking just add a bit more buttermilk, stir, and serve. This jalapeno Ranch dressing is also great as a dip for vegetables or chips. Use less buttermilk to make a thick, spicy dressing for hamburgers, wraps, or sandwiches.

Jalapeno Ranch Dressing
Author: 
Recipe type: Salad Dressing
Cuisine: American
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 jalapenos, stemmed, seeded, chopped
  • 2 cloves garlic, minced
  • 2 green onion, chopped
  • Juice of 1 lime (approximately 2 tablespoons)
  • 1 large handful cilantro, stems removed
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Place all ingredients into a food processor or blender and process until smooth.