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!
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. If 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!
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.
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! Thick 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.
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. I 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.
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. You 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.
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. Next 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.
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. The 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.