Mad about BBQ sauce !
Trying to make you enjoy barbecue sauce as much as we do

Roasted Butternut Squash Soup

Wednesday, 29 February 2012 17:32 by nico
Ok, this has nothing to do with BBQ sauce – but the recipe itself could be done with your backyard grill. It comes from Cooking for Geeks and it’s so good that I wanted to share it. Ingredients: 1 medium butternut squash (about 660g) olive oil 2 cups chicken stock – to make it quick, I mix 1 stock cube to 2 cups of water Procedures: Peel and dice the squash Coat it with olive oil and roast it in your oven (around 400°F/200°C) – or grill it, until it begins to brown. Mix the chicken stock and roasted squash and purée with an immersion blender.   If the soup tastes too umami or salty, you can add some honey. Try it with cilantro, cream or “backerbsen” (fried soup dumplings.. yummy !)
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Smoked chicken thighs with Dimples BBQ Sauce

Wednesday, 16 November 2011 22:36 by nico
Here’s the recipe of the smoked chicken thighs I cooked  for the Dimples BBQ Sauce review on BBQ Sauce Reviews. The original recipe comes from the cookbook Weber’s Way to Grill (“La Bible du barbecue Weber” in French) by Jamie Purviance but I used Dimples instead of the homemade sauce of the recipe. Ingredients for 2 persons: 2 chicken thighs split in two (drumstick and upper thigh) Dimples BBQ Sauce 4 medium chunks of wood (I used oak and beech) For the rub: 2 teaspoons kosher salt 4 teaspoons paprika 4 teaspoons Santa Maria BBQ & Grill Mesquite Procedure: Prepare the rub by mixing all the ingredients in a bowl, rub the chicken drumstick and thighs and let them come to room temperature for 20 minutes while you start the grill for direct and indirect grilling at medium heat (around 200 °C). Put the wood chunks in a bowl of water for 20 minutes. Put the meat on the grill (direct grilling with the upper lid closed) for 8 minutes and turn them over from time to time. Move the meat on the cooking grate for an indirect grilling during 20 minutes (upper lid closed) and put the wood chunks on hot coals. Baste the meat with Dimples BBQ Sauce, continue the indirect grilling for 10 minutes and turn the meat over from times to times. Serve with some more sauce !   Our cat went completely crazy when she smelled the smoked chicken ! She ate all the leftovers and, as you can see, she put sauce all over.
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Smoked ribs with the Smokenator

Sunday, 21 August 2011 17:23 by nico
Some weeks ago I ordered a Smokenator 1000 for my Weber Kettle Grill, but I haven’t been able to use it until yesterday due to the rotten weather we’ve had in Belgium in this summer. The Smokenator is a piece of metal that helps you in converting your standard grill into a smoker. That’s really nice if you don’t have the space or money to buy a bullet smoker. The creed of a smoker is “low and slow”; indirect cooking at low temperature for a couple of hours will give a tender and flavourful meat. For this first attempt at cooking spare ribs with the Smokenator, I rubbed them with Uncle Joe’s (I mixed the Chipotle and Honey Mesquite rubs together to give a sweet and slightly spiced flavour). I put them in the smoker on a rib rack for 2 hours and I used oak and beech as smoke wood and coconut briquettes for the fire. Then I wrapped them in aluminium foil and put them back in the smoker for a bit less than 2 hours. After that, I unwrapped them and put them back on the rib rack for a bit less than an hour, and let the water pan empty to dry the surface. Finally I basted them with barbecue sauce (using the Uncle Joe’s Chipotle/Honey Mesquite rub as a base) for the last 15 minutes of cooking. I managed to keep the temperature around 110-115°C during the whole process. The meat was falling off the bone easily and was really tasty and tender with a nice smoke ring ! The Uncle Joes’ rub and BBQ sauce were giving an extra sweet and spicy taste to the meat. In conclusion, this first try was succesful ! Next time I think I’ll add a bit more smoke wood.. but I definitely want to try smoked brisket ! You own a Weber ? You wanna try to smoke meat or fish ? Get a Smokenator !   Rubbed with Uncle Joe’s Honey Mesquite and Chipotle After one hour of smoking After 2 hours of smoking (they look burnt but they aren’t ;))   Putting the dry finish… Before saucing with Uncle Joe’s ! They’re good to go ! So yummmmmmmmmmmy… That nothing is left !
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BBQ Omelet

Sunday, 31 July 2011 13:09 by nico
Eggs and barbecue sauce go well together and when I want to eat something good but doesn’t have much time to cook, a barbecue omelet is always nice. Just pour barbecue sauce (in this case Bull’s Eye Original) to your omelet while cooking, you won’t regret it ! I usually add cheddar cheese for a creamy omelet. Small tip to get a puffy omelet that doesn’t stick to the pan: add some baking soda to the mix before cooking.
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Homemade BBQ sauce

Monday, 27 June 2011 22:07 by nico
You can find thousands of recipes of barbecue sauce on the net, but none on this site so it’s time to share a sweet sauce I regularly make for my ribs. For 1 1/2 cup of sauce (36 cl): 5 tbsp ketchup 1 cup (25 cl) apple juice 3 tbsp apple cider vinegar 1 tbsp Worcestershire sauce 1 tbsp soy sauce 4 tbsp brown sugar 1 tbsp molasses (or add one more tbsp of brown sugar) 1/2 tbsp honey a few drops of Tabasco Chipotle Pepper Sauce (or cayenne pepper) onion powder garlic powder salt and pepper a bit of brown corn starch to make it thicker Mix all ingredients together (except corn starch that you must add at the very end) and let it simmer for 20 to 30 minutes. Happy cooking !
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