Jump to content

Search the Community

Showing results for tags 'sauce'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start











Found 13 results

  1. This recipe goes very well on a wrap with beef or pork (like on the image) Ingredients: 3 dl Mango juice (around 1.2 cup) 2 dl Cola Zero (around 0.8 cup) 2 tablespoons mangochutney 2 tablespoons of Lime (juice) 1 tablespoon balsamic vinegar 1 tablespoon sweet chilli sauce 1 tablespoon rapeseed oil 3 tablespoons chicken broth (homemade if have) 2 teaspoon chili peppers 1 teaspoon garlic powder 1 teaspoon onion powder Fennel seeds (to taste) 0.5 - 1 tbsp Butter Directions: 1. Mix together mango juice, cola zero, mangochutney, lime juice, balsamic vinegar, chilli sauce and rapeseed oil in a suitable saucepan and boil while stirring until it has merged well. 2. Mix the remaining ingredients into the saucepan and then turn it down and let it simmer until it is reduced to 2/3 parts. Finally add 0.5 - 1 tablespoon butter and let it melt down while stir. 3. Remove the sauce and allow it to cool before use, this will also makes it thicker. 4. Enjoy! ... So there you go a exotic Tropical BBQ Sauce from Sweden .. please try it and say what you think. I am thinking of translating my page into English too, so I'm looking around and see if there's any interest in this. You can find my original recipe an more images on how i made it in Swedish here https://grilltips.se/grillrecept/saser/tropisk-barbecuesauce
  2. How to trim them in to St. Louis cut, rubbing them, and cooking them. Dry Rub: 2 Tbsp paprika 1 Tbsp black pepper 1 Tbsp coarse salt 1 Tbsp brown sugar 1/2 Tbsp chili powder 1/2 Tbsp garlic powder 1/2 Tbsp onion powder 1 tsp cayenne. Rib Sauce: 6 oz tomato paste 6 oz water 6 oz vinegar (white, cider, or a mixture of both) 1+ Tbsp molasses 1+ Tbsp white sugar 1 tsp chili powder 1 tsp celery salt 1 tsp black pepper
  3. Here's another quick and dirty weeknight meal from the Man Cave kitchen.... Man Cave Spaghetti Sauce Ingredients: 1 pound jimmy dean sweet italian sausage 1/2 pound ground chuck 1 large onion, chopped 4 cloves garlic, minced 2 14oz cans diced tomatoes 4 14oz cans tomato sauce 1 tablespoon italian seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon honey 1 dark chocolate hershey's kiss Directions: In a stock pot, brown the sausage and ground beef with the onions and garlic. DO NOT RINSE/DRAIN. Once the meat is browned and crumbled, add the rest of the ingredients and bring to a boil. Immediately reduce the heat, cover, and let simmer for at least an hour. Serve over your favorite pasta and garnish with freshly grated parmesan cheese... Good stuff
  4. This is mostly for Canadian just because I'm not sure how much shipping to the US is, but with the current exchange rate, it may be worth it. Their sauce is pretty awesome but never tried their seasoning. I ordered 2! You get everything below for $18.97cad + taxes + shipping. http://cattleboyz-foods-ltd.myshopify.com/products/cattleboyz-starter-kit 1 bottle Big Country Garlic Seasoning 1 bottle Gourmet Seasoning & Rub 1 bottle Smokey Southwest Seasoning & Rub 1 bottle Smokin' & Grillin' Seasoning & Rub 1 bottle Original BBQ Sauce 1 bottle Sweet Chili BBQ Sauce http://www.cattleboyz.com/
  5. I haven't searched it out, but has anyone used Chili Dan's Start to Finish sauce? Friend of mine brought some back from a recent trip to Ohio where she met the guy who makes and sells it. Absolutely awesome on wings with nothing else necessary... S/P the wings and on to the upper deck of the Vision at 400 direct for 15, flip and 15 more. Move to indirect, sauce, run for 5 and flip/sauce every 5 for 15-20 or until they get where you want 'em. I do another quick 3 minutes per side back on direct at the end to crisp 'em up. Was a great night for a cigar and wings (and unfortunately, a Lightning loss in the Cup Finals). Cheers!
  6. Remember this cook? Well I had quite a few leftovers from it so I thawed a package out to make some enchiladas. I started out by making up a rojo sauce. Here are most of the ingredients: Stemmed and seeded the Guajillo chili’s and then place in 3 cups of water to re-hydrate. While that was happening I sliced up half an onion and two tomatoes. I placed the guajillo chili’s, onion and tomatoes in the blender and took them for a spin. I then added the rest of the ingredients and transferred to a sauce pan. Brought it to a boil and then let it simmer for 30 minutes. After the sauce was done I took half a package of Cochinite Pibil and placed it in a bowl with some onion. I covered this and reheated. I then setup my work space to roll the enchiladas and dip a warmed tortilla in the sauce on both sides I placed it in the baking vessel and added cheese and Cochinita Pibil mixture. And roll Once the baking vessel is full I placed them in the pre-heated (to 300) kamado. After 10 minutes, add cheese on top and continue to bake for another 5 minutes. Here they are plated with rice, beans and a nice cerveza. Here’s the Money Shot. It was good! Thanks for looking.
  7. Does any one have a pizza sauce recipe that they really enjoy or do most just use bottled.
  8. I bougth tomatoes and garlic at a local organic farmer's place to make some sauce. Halved them, diced the garlic, added salt, pepper, fresh parsley and fresh thyme, and put everything on a single layer in two pans. They went on my Primo Oval XL at 350 (dome temp) about an hour ago. When they are done (after some cooling time), I will turn them into sauce, simmer it for a while and then store it for future use. I will post pictures of these next steps. :-)
  9. Ok, I finally moved the Akorn from my living room to the backyard for some grilling. I did a couple of test runs, and decided to do some chicken thighs. I did them at dome (akorn thermometer) temp of 350 - 400 degrees. 10 minutes fat up, 13 minutes fat down, 10 up, then sauced and 5, flip, sauced and 5. Total cook time about 43 minutes. They were probably 185 degrees to 190, but luckily chicken thighs have to be the most forgiving poultry on earth. Came out with crispy skin, and juicy meat. My wife, who doesn't even care for BBQ chicken had 2 of them and loved it. I used this BBQ sauce recipe that I found on Food.com. http://www.food.com/recipe/best-ever-bbq-chicken-88453 I made a double batch of the sauce and put it into an empty Heinz squeeze bottle. You have to take off the cap due to the garlic pieces getting caught, though. I will use it later for some BBQ chicken pizza or something. It was pretty good stuff. Otherwise, I did rub them with some salt, pepper, and paprika on the non skin side after trimming the fat. Then I put them in the fridge for a couple of hours on a rack to dry out a bit. Took them out about a half hour prior to cooking them. This might have helped a little with the crispy skin that I got. I looked on the Big Green Eggspensive website for some tips on how to cook these on a kamado, a lot of people said elevated but direct, so I used the little 2nd tier basket/grate that came with the Akorn, it worked good. I also used a couple small pieces of cherry wood in my lump. The meat came out really nice with a little red tint to it from the smoke.
  10. Tomatoes onion garlic hot peppers olive oil salt you need a molcajete
  11. Here it is folks... a really great Eastern North Carolina Style BBQ Sauce Recipe! Ingredients: 4 cups apple cider vinegar 1/4 cup brown sugar 4 teaspoons salt 2 tablespoons crushed red pepper flakes 2 teaspoons cayenne pepper 1 teaspoon ground black pepper 1 tablespoon worcestershire sauce 1 teaspoon hot sauce Mix the ingredients together and make sure the salt and sugar has dissolved completely. Store in the fridge for 12-24 hours before use. Serve at room temperature! This sauce also makes a fantastic mop/baste for pork while it's cooking. Video:
  12. 1 large bottle Kikkoman green onion and garlic teriyaki sauce 1/3 cup ketchup 1 tbs grated ginger 2 tsp sesame oil Siracha hot sauce to taste ( I used ~2 tbs) Optional: 1/3 cup rice wine vinegar Combine all ingredients with whisk and apply to your favorite meat last 10 minutes of cooking. Here is a picture of some chicken I cooked last week using this sauce (no vinegar)
  13. One of the projects this weekend at the Man Cave is going to be a batch of cayenne pepper hot sauce. My cayennes are ripening up and I have enough ready to cut to make a batch of hot sauce... I'll be making a roasted garlic and cayenne sauce and a video will follow
  • Create New...