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. For 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.
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. This roasted garlic salad dressing would also be outstanding as a poultry marinade, specially for chicken destined for the grill. It is packed with flavor.
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. This 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.
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. I 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.
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. Although 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.
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. Because 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.
Whisk together all ingredients except for the steaks.
Pour marinade into the bottom of a large resealable container, or divided between two containers large enough to hold each steak.
Add steaks. Coat bottoms well then flip and coat other sides.
Cover and refrigerate for 1 hour, flipping the steaks every 15 minutes.
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.
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. I 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.
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. I 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!