Posted: May 21, 2012 11:24 AM
Updated: May 21, 2012 1:41 PM
TUCSON - Today on "News 4 Cooks" at Noon, we have one for the do-it-yourselfers! Jack Ahern from Ric's Café stopped by with the recipe for their restaurant's own barbeque sauce, along with the preferred way to prepare your meat or protein for the grill.
Here's the recipe:
BBQ Sauce Recipe
2 T Olive Oil
2 Slices of Bacon
¼ C Molasses
1 T of Fresh Basil
½ T of Fresh Thyme
¼ C Fresh White Chopped Onion
2 T Brown Sugar
3 Fresh Cloves of Garlic
1/2 C Cider Vinegar
2 T Worcestershire Sauce
1 T Mustard
2 T Honey
2 C Ketchup
2 T Dry Rub Mix -for recipe, http://www.kvoa.com/news/news-4-cooks-dry-rub-recipe-for-bbq-ready-chicken/
¼ T Ground Cayenne Pepper (Add more Cayenne for a spicier sauce.)
Sauté the onions, garlic, thyme and bacon in the olive oil until translucent, but not brown. Add remaining ingredients and stir well over medium heat, bring to a boil; reduce heat and simmer uncovered for 30 minutes. Stir occasionally as it cooks.
1. Sprinkle a thin coating of dry rub over the surface of the meat, on both sides. (When using fish/poultry wash first with water and pat dry with a paper towel.)
2. Gently massage the rub into the protein on both sides.
3. Gently massage the sauce into the protein on both sides. Use a plastic storage re-sealable bag & place in fridge to allow the rub/sauce to marinate overnight.
Suggested Proteins - ribs, roasts, chickens whole or pieces, pork, steaks, fish, briskets
Cooking Vehicles - oven, grill or smoker
Do you have questions for the Chef? Contact Info - Jack Ahern: firstname.lastname@example.org
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