Legendary Sauces: Big Bob Gibson Bar-B-Q White Sauce

Big Bob Gibson Bar-B-Q White Sauce:

In a large bowl combine 2 cups mayonnaise, 1 cup white vinegar, 1/2 cup apple juice, 2 teaspoons prepared horseradish, 2 teaspoons ground black pepper, 2 teaspoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon cayenne pepper. Use as a marinade, baste or dipping sauce.

From "Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint" by Chris Lilly

For the Grill: Bloodshot Mop

Bloodshot Mop

-This mop is good for slathering on whole brisket, steaks, ribs, beef, pork and chicken

Makes 2 1/2 cups

1 bottle or can (12 ounces) beer, preferably Budweiser

1 cup Spicy Hot V8 Juice

1 tablespoon Worcestershire sauce

2 tablespoons prepared horseradish

1 teaspoon finely ground black pepper

1/4 teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon Tabasco sauce

1. Pour the beer into a medium nonreactive bowl; whisk to remove the carbonation. Add all the remaining ingredients and mix well.

2. Pour mixture into a plastic squeeze bottle or a jar and refrigerate until ready to use. Shake before using.

For the Grill: Dr. Pepper Barbecue Sauce

Dr. Pepper Barbecue Sauce

Ingredients
4 tablespoons unsalted butter (1/2 stick)
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
One can Dr. Pepper (12-ounce)
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar
2 teaspoons ancho or New Mexican chili powder
1 teaspoon fine-ground white pepper
1 teaspoon kosher salt

Cooking Directions

In a heavy saucepan, melt the butter. Saute the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Don't overseason the sauce. Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree with an immersion or traditional blender -- this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.

For the Grill: Beef Steak Seasoning Mix

Beef Steak Seasoning Mix

3 tablespoons coarse salt
3 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme

Mix all ingredients together well. Sprinkle evenly over steak and grill or cook as desired.

For the Grill: Barbecue Mustard Sauce

Barbecue Mustard Sauce

3/4 cup onion, chopped
1 cup vegetable oil
3/4 cup tomato ketchup
1/3 cup lemon juice
3 tablespoons Worcestershire sauce
2 teaspoons salt
3/4 cup water
3 tablespoons granulated sugar
2 tablespoons prepared mustard
1/2 teaspoon pepper

In a skillet over low heat saute chopped onion in 1/2 cup oil until soft. Stir in ketchup, lemon juice, Worcestershire sauce, salt, remaining oil, water, sugar, prepared mustard, and pepper. Simmer for 15 minutes. Use as a basting sauce for grilled meats.

Makes about 4 cups.

Quick & Easy: All-Purpose Dry Rub

Quick & Easy: All-Purpose Dry Rub

3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup granulated sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne

Mix thoroughly in a bowl. Store covered in a cool, dark area

Makes about 2 cups.

Southern Vinegar Sauce

Southern Vinegar Sauce

INGREDIENTS:

1/2 pound margarine
1/2 cup vinegar
juice of 1 lemon
1 1/2 tablespoons Worcestershire sauce
1 tablespoon honey
2 teaspoons salt
1 teaspoon black pepper

PREPARATION:

Melt margarine in a sauce pan. Add lemon juice, Worcestershire sauce, honey, salt and pepper. Bring to a boil. Remove from heat. Stir in vinegar and allow to cool.

White Barbecue Sauce

White Barbecue Sauce

1 1/2 cups mayonnaise
1/4 cup water
1/4 cup white wine vinegar
1 tablespoon coarsely ground pepper
1 tablespoon Creole mustard
1 teaspoon salt
1 teaspoon sugar
2 garlic cloves, minced
2 teaspoons prepared horseradish

Whisk together all ingredients until blended.

BBQ Pulled Pork Stuffed Baked Potato

BBQ Pulled Pork Stuffed Baked Potato



4 medium baking potatoes
1 cup prepared shredded BBQ pork
1 cup shredded low fat cheddar cheese
4 tbsp low fat sour cream



Split open warm baked potatoes.

Heat shredded pork bbq in a pan.

Add 1/4 cup shredded cheese to each potato.

Add 1/4 cup hot shredded pork bbq to each potato.

Top each with 1 tbsp low fat sour cream and enjoy.

Number of Servings: 4

Boog's Hot Sauce

Boog's Hot Sauce

1 1/2 cups white vinegar
3/4 cup water
3 cloves garlic, sliced
1 1/2 teaspoons kosher salt
3 cups cayenne peppers, stemmed and chopped


Put all ingredients into a pot used solely for cooking peppers. Bring to boil, then cut back heat to just below boil and let mixture cook until peppers soften, about 30-45 minutes.


Drain cooked peppers and liquefy in blender, running at high

Straight from the Pits: Barbecue Mustard Sauce

Barbecue Mustard Sauce

3/4 cup onion, chopped
1 cup vegetable oil
3/4 cup tomato ketchup
1/3 cup lemon juice
3 tablespoons Worcestershire sauce
2 teaspoons salt
3/4 cup water
3 tablespoons granulated sugar
2 tablespoons prepared mustard
1/2 teaspoon pepper


In a skillet over low heat saute chopped onion in 1/2 cup oil until soft. Stir in ketchup, lemon juice, Worcestershire sauce, salt, remaining oil, water, sugar, prepared mustard, and pepper. Simmer for 15 minutes. Use as a basting sauce for grilled meats.

Makes about 4 cups.

Straight From the Pits: Herbed Lemon-Garlic Marinade

Herbed Lemon-Garlic Marinade

3 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons water
1 teaspoon grated lemon peel
2 garlic cloves, minced
2 teaspoons dried thyme
2 teaspoons rosemary
2 teaspoons sage savory
2 teaspoons marjoram
Salt and pepper, to taste
Stir together all ingredients. Marinate meat 2 to 24 hours in refrigerator. Discard any leftover marinade.

Horseradish BBQ Sauce

Horseradish BBQ Sauce

2 teaspoons Worcestershire sauce
1 cup butter
1/2 cup lemon juice
1/2 cup cider vinegar
1/2 cup tomato ketchup
1/8 teaspoon liquid hot pepper sauce
1/3 cup prepared horseradish
1/2 teaspoon salt
1/4 teaspoon pepper

In a small saucepan over medium-low heat add Worcestershire sauce, butter, lemon juice, cider vinegar, ketchup, liquid hot pepper sauce, horseradish, salt, and pepper. Bring just to a boil, reduce the heat and simmer for 15 minutes.
Makes about 2 1/2 cups.

Recipes for Pulled Pork: Memphis-Style Pulled Pork Sandwiches

Memphis-Style Pulled Pork

INGREDIENTS:

1 boneless pork butt (about 5-6 pounds)

For Memphis Rub:

2 tablespoons paprika
1 tablespoon salt
1 tablespoon onion powder
2 teaspoons fresh ground black pepper
1 1/2 teaspoons cayenne

For Finishing Sauce:

2 cups ketchup
2 cups chopped onion
1 cup red wine vinegar
2 cloves garlic, minced
1/4 cup yellow mustard
1/4 cup brown sugar
1/2 teaspoon Louisiana hot sauce

PREPARATION:

In a medium mixing bowl, mix rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hours. Preheat smoker and prepare for an 8 hour smoke.

Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 - 225°F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185°F.

Once pork is cooked remove from smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup. Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside. Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with Cole Slaw and favorite finishing sauce.

Three Mustard Barbecue Sauce

Three Mustard Barbecue Sauce

2 tablespoons vegetable oil
3 celery ribs, finely diced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 onion, finely diced
1 clove garlic, minced
2 cups firmly packed dark brown sugar
1 cup Dijon mustard
1 cup whole grain mustard
1 cup prepared yellow mustard
juice of 1/2 lemon
2 tablespoons Worcestershire sauce
1 tablespoon ground ginger
1 teaspoon chili powder
1 teaspoon cayenne pepper
salt and freshly ground black pepper to taste

In a large saucepan, heat the oil over medium high heat. Add the celery, bell peppers, onion and garlic. Cook, stirring, until they start to become soft, about 3 to 5 minutes. Add the brown sugar and stir until it is dissolved. Stir in the three mustards and reduce the heat to low. Simmer for 10 minutes, stirring occasionally. Add the remaining ingredients except for the salt and pepper and simmer 10 minutes longer, stirring frequently. Taste and check the seasoning, adding salt and pepper if needed. Let cool, place in an airtight container and refrigerate. It will keep for several months

Southern Barbecue Sauce

Southern Barbecue Sauce

16 ounces hot sauce
2 1/2 teaspoons red pepper flakes, crushed
1 small onion, sliced
1 celery stalk, sliced
3 cups tomato puree
1 1/2 cups water
1 1/2 cups sugar
1 lemon, sliced

Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain it and store it in a tightly covered jar in the refrigerator.

Rattlesnake Club Barbecue Sauce

Rattlesnake Club Barbecue Sauce

1 1/2 cups ketchup
1/2 cup prepared chili sauce
1/4 cup prepared steak sauce
3 tablespoons dry mustard
2 tablespoons prepared horseradish
1 tablespoon molasses
1 tablespoon red wine vinegar
1 tablespoon minced jalapeno chile pepper
1 tablespoon garlic juice or use fresh garlic
1 tablespoon Tabasco sauce, if desired

Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste. Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve. Makes about 3 cups.

Memphis Barbecue Sauce

Memphis Barbecue Sauce

3 tablespoons butter
1/4 cup minced onion
1 cup white vinegar
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
dash tabasco sauce

In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes or until the onions begin to turn golden. Stir in the remaining ingre

Kansas City Barbecue Sauce

Kansas City Barbecue Sauce

1 teaspoon salt
3 cups canned beef broth
1/4 cup white vinegar
1/2 cup Worcestershire sauce
1 cup tomato paste
1/2 cup brown sugar
1/2 cup honey
1 tablespoons chili powder
3 tablespoons paprika
1 tablespoon sage
1 1/2 teaspoons cayenne pepper
1 teaspoon tumeric
3 cloves garlic, crushed

Blend all together in a large saucepan and simmer for 1 1/2 hours.

Chipotle Barbecue Sauce

Chipotle Barbecue Sauce

1/2 cup of your favorite barbecue sauce
1 chipotle pepper, finely diced
1 Roma tomato, diced
2 ounces chicken stock
1 tablespoon cilantro, chopped

Combine all ingredients and cook for 10 minutes over medium low heat