Sauces & Seasonings Archives - Page 9 of 19

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.

Smoky Spicy Deliciousness

I rubbed down a rack of St. Louis-style ribs with homemade Cajun seasoning. Then I 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.

I like to keep my sandwich sauces in squirt bottles. It’s fun to squirt sauces onto sandwiches or well, just about anything.

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

Also try my strawberry chipotle BBQ sauce.

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5 from 1 vote

Southwestern BBQ Sauce

Course Sauce

Cuisine American

Keyword BBQ, sauce, southwestern

Prep Time 10

Cook Time 30

Total Time 40

Servings cups

Calories 226kcal

Author Based on a recipe from Emeril Lagasse

Equipment

Saucepan

Ingredients

2 tablespoons olive oil
1 cup yellow onion chopped
1 tablespoon garlic minced
3 tablespoons chipotles in adobo sauce chopped, plus some of the adobo sauce
½ cup red wine vinegar
2 tablespoons lime juice
4 cups tomato sauce
½ cup molasses
2 teaspoons dry mustard
2 bay leaves
½ teaspoon kosher salt

Instructions

Heat the oil in a medium saucepan over medium-high heat.
Add the onions and saute until starting to soften, about 5 minutes.
Add the garlic and the chipotles and cook for 1 minute.
Deglaze the pan with the vinegar and lime juice.
Reduce heat and simmer until the liquid is reduced by half.
Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt.
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.
Remove from heat and let cool slightly before straining through a fine-mesh strainer.

Notes

Store sauce in the fridge. Stir before serving.

Nutrition

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz

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 coffee rub for beef is 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.

Chicory Adds More Wonderful Flavor

You can use whatever coffee suits your fancy when you make this coffee rub for beef. 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.

RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA

Also try my basic BBQ rub.

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5 from 1 vote

Coffee Rub for Beef

My favorite way to use this coffee rub for beef is 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.

Course Spice Rub

Cuisine American

Keyword beef, rub

Prep Time 5

Cook Time 10

Servings cups

Calories 629kcal

Author Mike

Ingredients

2 cup brown sugar
2 cups ground black pepper
1 cup kosher salt
½ cup chili powder
½ cup garlic powder
½ cup onion powder
⅓ cup ground coffee

Instructions

Combine all ingredients.

For smoking beef cuts

Rub all sides of the beef with prepared yellow mustard.
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 smoking.

For burgers

Sprinkle the rub on both sides of the burger patties before cooking.

Notes

Store in an air-tight container.

Nutrition

Nutritional values are approximate.

AOZITA 14 Pcs Glass Spice Jars with Spice Labels – 4oz Empty Square Spice Bottles – Shaker Lids and Airtight Metal Caps – Chalk Marker and Silicone Collapsible Funnel Included

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 and burger 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 and a slight vinegary tang.

The Perfect Topping For Anything Grilled

Next time I cook up some hot dogs I’m going to make another batch of this jalapeno onion steak and burger topping. It’ll really crank up anything grilled, from hot dogs to smoked sausages to burgers to grilled chicken sandwiches, too! There’s not a tremendous amount of heat, so don’t be afraid that the topping is too hot. It’s quite mellow and packed with great flavor.

You don’t have to make these ‘spicy’. Instead, you can substitute other non-hot peppers. Sliced green bell pepper or poblanos will still add wonderful pepper flavor without adding the heat.

Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 16 ounce, 2 Pack

Also try my molasses chili steak marinade.

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5 from 1 vote

Jalapeno Onion Steak and Burger Topping

This jalapeno onion steak topping was so good I ended up making another batch to top some hamburgers later in the week.

Course Sauce

Cuisine American

Keyword burgers, sauce

Prep Time 5

Cook Time 25

Total Time 30

Servings cups

Calories 379kcal

Equipment

skillet

Ingredients

2 teaspoon unsalted butter
2 medium sweet onions sliced thin
2 jalapenos sliced thin, seeds removed if desired
2 cloves garlic minced
1 tablespoon Worcestershire sauce
2 teaspoon sugar
kosher salt to taste
ground black pepper to taste
½ cup heavy cream
2 teaspoon apple cider vinegar

Instructions

Melt the butter in a large skillet over medium heat.
Add the onions, jalapenos, garlic, Worcestershire sauce, sugar and salt and pepper to taste.
Cover and cook 15-20 minutes until the onions are softened and golden in color.
Stir often.
Add the heavy cream and stir. Cook for 2 more minutes.
Add the apple cider vinegar and season with salt and pepper to taste.
Stir and serve.

Notes

Also great on hot dogs!

Nutrition

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

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.

Ranch Elevated

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. Don’t add too much at a time. You can add more, but you can’t take it out once it’s in there!

This 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.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of – 1.5oz: 12 of – 2.5oz)

For a little less kick, try my avocado ranch dressing.

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4 from 1 vote

Jalapeno Ranch Dressing

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.

Course Salad Dressing

Cuisine American

Keyword homemade salad dressing

Prep Time 5

Total Time 5

Servings cup

Calories 882kcal

Author Mike

Equipment

Food Processor

Ingredients

½ cup buttermilk
½ cup mayonnaise
2 jalapenos stemmed, seeded, chopped
2 cloves garlic minced
2 green onion chopped
1 lime juiced, approximately 2 tablespoons
1 handful cilantro stems removed
Kosher salt to taste
freshly ground black pepper to taste

Instructions

Place all ingredients into a food processor or blender and process until smooth.

Notes

Stir again before serving.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

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.

A Totally Different, Totally Delicious Sauce

For a little extra kick, substitute spicy banana peppers. Don’t want the heat? Substitute jalapenos for the habaneros. You’ll still get a bit of a spicy kick, but it’ll be tame enough for just about anyone. Or just leave out the pepper completely.

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

I like to keep any leftover sauce in these squeeze bottles. That way I can squirt it back out in cool patterns! This sauce is a bit ‘chunky’. For the thicker sauces like it, I end up cutting a bit off the tip of a squeeze bottle so that the sauce comes out nice and easy!

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

For even less of a kick (but still some) try my hot pepper jelly BBQ sauce too.

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5 from 1 vote

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.

Course Sauce

Cuisine American

Keyword barbecue, BBQ, sauce, spicy

Prep Time 5

Total Time 5

Servings cup

Calories 799kcal

Author Mike

Equipment

Ingredients

¼ cup banana pepper rings chopped fine plus 2 tablespoons of the pickling liquid
¼ cup lemon juice
¼ cup vegetable oil
¼ cup prepared yellow mustard
4 green onions sliced thin
3 tablespoons dry mustard
2 tablespoons chili sauce
2 tablespoons brown sugar
3 cloves garlic minced
2 habanero chiles stemmed and minced
Kosher salt
ground black pepper

Instructions

Whisk all ingredients except salt and pepper together in a bowl.
Season with salt and pepper to taste.
For a less chunky sauce process in a blender until smooth before using.

Notes

Substitute jalapenos for the habaneros for a little less heat.

Nutrition

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz

Roasted Garlic Salad Dressing

I can’t even begin to say just how much I love this roasted garlic salad 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.

Also A Great Marinade

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.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

I usually serve my dressings from a bottle or sometimes I use these little dipping cups. They’re the perfect size for salad. They’re also great for dipping wings, nuggets, tenders and even vegetables. And they’re easy to clean, too!

(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of – 1.5oz: 12 of – 2.5oz)

You can make roasted garlic in the oven, or even in your slow cooker!

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5 from 1 vote

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.

Course Dressing

Cuisine American

Keyword garlic, homemade salad dressing

Prep Time 5

Total Time 5

Servings cup

Calories 220kcal

Author Based on a recipe from Bobby Flay

Equipment

Blender

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 lime juice
Kosher salt
ground black pepper
½ cup olive oil

Instructions

Place all ingredients except for the olive oil into a blender and process until smooth.
Keep the blender running while slowly adding the oil.
Process until smooth and incorporated.

Notes

Stir or shake before serving.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

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. Pulled pork of course would be another great way to use this delicious sauce.

Just The Right Amount Of Peachiness

This 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. For me, this is the ideal fruit-based sauce. You really don’t want it to be too over-powering, but you want to taste that fruity flavor no matter what fruit you are using. It’s still a barbecue sauce in the end and not a peach sauce!

I like to store my sauces in squeeze bottles. Then I can squirt it onto whatever I’m serving. I admit, the kid comes out of me and I get a little crazy with it. Patterns, designs, you name it. I get ‘artsy’ with it.

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

For a smokier sauce, check out my deluxe peach BBQ sauce.

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5 from 1 vote

Peach BBQ Sauce

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.

Course Sauce

Cuisine American

Keyword barbecue, BBQ, peach, sauce

Prep Time 15

Cook Time 45

Total Time 1

Servings cups

Calories 281kcal

Author Mike

Equipment

Ingredients

For the sauce

1 tablespoon butter
2 cloves garlic minced
1 small shallot diced
Kosher salt
ground black pepper
1 tablespoon your favorite BBQ seasoning 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
½ lemon juiced

For the peach nectar (may make more than you need for the sauce)

4-6 peaches ripe (you need to end up with about 2 cups of sliced peaches in the end)
Water

Instructions

For the peach nectar

Bring a pot with enough water in it to cover the peaches to a boil.
Add the peaches and boil just 2-3 minutes until the skin is softened.
Remove peaches and place in an ice bath to cool.
Peel the peaches. Remove the pit and slice.
Place 2 cups of peaches along with 1 cup of water into a blender or food processor.
Liquefy until smooth.
Store any unused nectar in the fridge.

For the sauce

Melt the butter in a large saucepan.
Add garlic and shallot and saute for 3 minutes.
Add salt, pepper and rub. Stir.
Stir in the ketchup, peach nectar, vinegar, mustard, Worcestershire sauce and lemon juice.
Bring to a boil then reduce heat to a simmer and let simmer until thick, about 30 minutes.

Notes

Shake or stir the sauce before using. Store leftover sauce in the fridge.

Nutrition

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz

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 good ole salt and pepper on a steak, sometimes I want something a little different. I had Asian-inspired flavors on the brain, so well, you can probably guess what happened next. An Asian steak marinade combining salty soy with a little sweetness and a little heat. Each and every bite was packed with tons of flavor. I enjoyed my cheap steak big time!

Great Flavor In Every Bite

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.

Sear ‘Em First

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.

Kikkoman Japan Made Soy Sauce, 33.8 Ounce

Also try my molasses chili steak marinade.

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5 from 1 vote

Asian Steak Marinade

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.

Course Marinade

Cuisine American

Keyword Asian, marinade, steak

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 92kcal

Author Based on a recipe from Barefeet in the Kitchen

Equipment

Ingredients

2 1 pound steaks
¼ cup soy sauce
2 tablespoons honey
1 tablespoon chili paste

Instructions

Place the steak into a resealable bag or container.
In a small bowl whisk together the remaining ingredients.
Pour over the steak and flip to coat both sides.
Cover and refrigerate for 30 minutes.
Fire up your grill for direct and indirect cooking.
Discard marinade.
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.
Transfer to indirect heat and continue cooking until done.

Notes

This marinade is also great on chicken and pork.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

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. 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.

Sear It Fast

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. Just before you cook up your steak, make a batch of my jalapeno and onion steak topping and keep it warm until you’re ready to slice into that tasty meat.

If you’re feeling in the mood for spicy, substitute hot chili powder, a little or a lot. Also try my Asian steak marinade.

Weber 3 Piece Stainless Steel Premium Tool Set, Black

For the perfect meat-and-potatoes meal side dish, make my roasted spiral potatoes.

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5 from 1 vote

Molasses Chili Steak Marinade

Today, I wanted to turn a pretty standard steak into something completely not standard. This molasses chili steak marinade definitely did that.

Course Marinade

Cuisine American

Keyword marinade, spicy, steak, sweet

Prep Time 5

Total Time 5

Servings

Calories 273kcal

Author Based on a recipe from Cooking Canuck

Equipment

Ingredients

¼ cup brown sugar
¼ cup molasses
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons garlic powder
1 teaspoon ground ginger
1 tablespoon chili powder
¼ teaspoon ground black pepper
2 1 pound steaks

Instructions

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.

Notes

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.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

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 too much sweetness.

Spicy BBQ Deliciousness

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. I also enjoy it on top of hot-off-the-grill hamburgers.

Huy Fong Sriracha Chili Sauce, 28 Ounce Bottle

Also try my sweet-and-spicy BBQ sauce.

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4 from 1 vote

Sriracha BBQ Sauce

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 too much sweetness.

Course Sauce

Cuisine American

Keyword barbecue, BBQ, spicy

Prep Time 5

Cook Time 15

Servings cups

Calories 289kcal

Author Based on a recipe from Insane Chicken

Equipment

Saucepan

Ingredients

1 tablespoon olive oil
1 small onion chopped
3 cloves garlic crushed
1 tablespoon Sriracha
1 red chile pepper finely chopped
¼ cup dark brown sugar
1 teaspoon fennel seed crushed
1 cup ketchup
2 tablespoons soy sauce
kosher salt to taste
ground black pepper to taste

Instructions

Heat the oil in a saucepan over medium heat.
Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted.
Mix in ketchup and soy sauce.
Bring to a boil.
Reduce heat to low, add in Sriracha and simmer 10 minutes.

Notes

Stir before using.

Nutrition

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz