Fourth of July Anniversary bbq Sauce

Ingredients:

Vinegar 1 Cup.
Catsup 3 Cups.
Brown Sugar 1 Cup.
Maple Syrup 1/2 Cup.
Honey 1/2 Cup.
Oranges 2 Each Cut Halves
Liquid Smoke 1/4 Cup.
Cayenne Pepper 1 tbsp.

Instructions:

Make the sauce ingredients the day before the 4th of July to really set the flavors.

In a small pot add the catsup, vinegar, brown sugar, maple syrup, and cook on medium heat stirring till all the sugars dissolve and combine together, then add liquid smoke and cayenne pepper, stirring to combine cut the oranges in half and squeeze the juice into the pot and add orange rind as well, stir lightly till all are mixed simmer for 10 minutes and remove from heat.

Saucing Instruction:

This 4th of July BBQ sauce works well with pre cooked food like beef, pork, or chicken and duck, as a bbq glaze and sauce for cooking.

Try This Fantastic Yankee Brisket Pulled Barbecue Recipe

INGREDIENTS:

4 lbs. beef brisket or chuck roast or pork shoulder

2 cup. Water
3/4 cup. Liquid Smoke

2 cup. Chopped Onion
1/4 cup. Cider Vinegar
2 tbsp. Spicy Mustard
1 tbsp. Dark Molasses
1/4 tsp. Hot Pepper Sauce
3 tbsp. Worcestershire Sauce
1 cup. Ketchup
1/2 cup. Chili Sauce
1/2 Lemon Sliced
1 tbsp. Salt more or less to taste
1/4 tsp. Black Pepper

Recipe Instructions:

Preheat oven to 325 degrees. Put the meat on a rack in a roasting pan, fat side up. Pour water and liquid smoke around the meat. Seal the pan with foil and place in the oven. Roasting the brisket for 4 hours or until tender, turning once. Uncover for the last 30 minutes to brown. Remove from the oven and let meat cool uncovered till the meat can be handled by hand. Save the pan juices and refrigorate. Remove meat from refrigaration and Trim away any remaining fat. Pull the meat into small shreds with a fork. Remove pan juices from refrigoration and remove the hardened fat from the pan juices. Placing fat in a large pot melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender. Add all the remaining ingredients in recipe above and 1 cup of the pan juices. Simmer and stir well for 20 minutes over on low heat. Add the pulled meat to the sauce and simmer very slowly, uncovered for 1 hour, stirring frequently. Add more juice if necessary to keep meat moist. Now go enjoy your Yankee brisket pulled barbecue with friends and family.

Tongue Twister Rib Rub

This tantalising tasty tongue twisting rib rub recipe can’t be beat.

Recipe Ingredients:

1 1/4 cup. Granulated Sugar
1 1/4 cup. Brown Sugar
1/2 cup. Salt
1/4 cup. Black Pepper
1/4 cup. Paprika
2 tbsp. Parsley Flakes
2 tbsp. Oregano Flakes
2 tbsp. Rosemary Ground
2 tbsp. Thyme Ground
2 tbsp. Onion Flakes

Recipe Instructions:

Place all of the ingredients in to food processer blend till smooth and pour in airtight container, store in pantry for latter use. use a shaker to apply to ribs, chicken, pork or steak.  As you can see, although it is named rib rub, you can also use it on many other types of barbecue.

Steak Lovers Steak Marinaite Sauce for barbecue.

Sauce Ingredients:

1/4 cup. Melted Butter
3/4 cup. vodka
3/4 cup. tequila
1/4 cup. teriyaki sauce
1/3 cup. steak sauce
2 tsp. lemon juice

Sauce Instructions:

Combine all these’s ingredients in a bowl stir to blend add melted butter while stirring when mixture is blended apply basting brush to the mix and grill away. Best used on beef, pork, and chicken, shrimp,oyster, seafood cabob’s.

Italian Steak Rub

Recipe Igredients:

1 tbsp. Ground Black Pepper
1 tbsp. Kosher Salt
3 tbsp. Chopped Fresh Rosemary
1 tbsp. Dried Rosemary
8 tbsp. Minced Garlic
1/3 cup. Olive Oil

Recipe Instruction:

Take all the ingrediens above and mix it in small container stir till blended, steak rub is ready. best for pork loin strip or chicken,fish, best used with grill that has a lid and temp control for keeping in the flavors.

Sweet Tang Barbecue Sauce

INGREDIENTS:

1/4 cup. vegetable oil
1/2 cup. chopped onion
1 cup. tomato sauce
1/2 cup. water
1/4 cup. white vinegar
2 tbs. soy sauce
1/2 tsp. hot sauce
2 tbs. orange marmalade
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/8 tsp. paprika
1/8 tsp. ground ginger
1/8 tsp. cinnamon
1/4 cup. brown sugar

INSTRUCTIONS:

Saute onions in a saucepan with oil. Add all the remaining ingredients into the onions. Simmer uncovered for 15 minutes or till the mixture is blended. This recipe is at its best with chicken or pork.

North West Barbecue Sauce

INGREDIENTS:

1/4 cup. Butter
1 medium. Onion, Chopped
1 tbs. Garlic Minced
1/2 cup. Chopped Celery
3/4 cup. Water
1 cup. Catsup
2 tbs. Vinegar
2 tsp. Lemon Juice
2 tbs. Worcestershire Sauce
3 tbs. Brown Sugar
1 tsp. Prepared Mustard
1 tsp. Salt
1/4 tsp. Pepper

INSTRUCTIONS:

Melting the butter in a saucepan add onion and celery, cook until browned then add the remaining ingredients into the pan stirring the mixture together. Cook for 20 minutes. Stir again to blend the mixture, when you have a richer color change then remove from heat. Makes about 2 1/4 cups.
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usage:

Using 3 pounds meat. Chicken, beef, pork etc. When I make ribs (pork) I bake ribs about 1 hour and drain fat and ribs on paper towels. cut the ribs between the bone and place them into a shallow pan, pour the sauce over and bake for another hour at 325 degrees.

CROCK POT BARBECUE SPARE RIBS

INGREDIENTS:

1 cup. Finely Chopped Onion
3/4 cup. Lemon Juice
3/4 cup. Chopped Celery
1 tbs. Butter
3 tbs. Sugar
3 tbs. Worcestershire Sauce
1/4 cup. Wine vinegar
32 ounce. Bottled Ketchup
1 tbs. Prepared Mustard
1 tbs. Salt
1 tbs. Pepper

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3-5 Pounds. beef or pork ribs
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INSTRUCTIONS:

saute the onions and celery in butter, then add remaining ingredients to your pan and stir while cooking. Add your ribs to the crock pot and pour the sauce over the meat, Cover and cook on low setting for 8 to 10 hours if using a higher setting 3 to 4 hours. Sauce can be doubled and frozen for later meals.

Make your ribs in the Cuisinart PSC-400 4 Quart Programmable Slow Cooker-crock pot

Blended Fruit Barbecue Ribs

5 Pounds Pork Ribs

INGREDIENTS:

1-16 ounce. Caned Apricots
1/4 cup. Brown Sugar
1 tsp. Chili Powder
1/2 cup. Catsup
1/2 cup. White Vinegar
2 tsp. Worcestershire Sauce

INSTRUCTIONS:

Place the ribs in a large Dutch oven and cover them with water. Bring to a boil, cover, then reduce the heat and simmer for 35 minutes longer. Remove and drain the ribs, and arrange in a large shallow dish.

Combine caned apricots and remaining ingredients in container for an electric osterizer; blending until smooth. Pour sauce over ribs, turning to coat them well. Cover and marinate in refrigerator for about 8 hours, turning occasionally. Remove the ribs from the marinade and place them on a broiler pan, reserving marinade for basting. Bake at 425 degrees for 40 minutes, basting the ribs till done.

Barbecue Sauce For Pork Or Beef Ribs

INGREDIENTS:

1 cup. Catsup
2 tbs. Vinegar
1/3 Cup. Brown Sugar
2 tbs. Worcestershire Sauce
1 tbs. Heinz 57 Sauce
1/3 Cup. Chopped Onion
2 tsp. Dry Mustard
1 Each. Whole Lemon
1/4 cup. Liquid Smoke

INSTRUCTIONS:

Cut and squeeze the juice from the lemon and placing it in a cup, Combine all of these ingredients in saucepan, including the lemon cut in halves bring to boil, remove the pan from heat and remove the lemon from the sauce, then take your lemon juice that’s in the cup, using a basting brush apply juice to the meat then add sauce over precooked meat,