Easy Homemade Barbecue Sauce

Easy Homemade Barbecue Sauce

Summer officially begins in 4 days!  So get out that grill and get ready for some finger licking barbecue meats smothered in homemade Barbecue Sauce!

When it comes to barbecue sauce nothing beats homemade!  I know why bother when there are literally dozens of different bottles and jars of barbecue sauce out there; each one boasting that they’re the very best!  Not to mention there are so many different types of barbecue sauce on supermarket shelves you don’t know which one to buy.  I know I get confused and end up pretty much choosing one at random, or choosing the one that’s on sale, then getting home only to find out I really don’t like it.

Well making your own barbecue sauce takes the guess work out of it and you know you’ll the it!  But before I give you my recipe for homemade barbecue sauce let me ask you if you’ve got the rub.  Yup that extra yum comes from the meat rubs you use before you slather on the barbecue sauce!

So if you don’t have your own recipe for meat rubs or don’t have a favorite brand to use then check out my chicken rub and my beef rub.  They’re both delicious!  I always have a jar full of these spice combos to use year round.  Just click on the rub for the recipe and tips about using them.

Once you’ve rubbed your meat down and let it soak up all those spices you’re ready to grill!

Grill your meat until it’s almost done then brush on the barbecue sauce and grill just until it almost reaches your desired doneness.  Then remove meat from grill and place it in a covered pot to rest for 5 minutes before serving. Don’t forget to serve a bowl of barbecue sauce on the side for those folks who want to add more.

Now scroll down for my homemade barbecue sauce recipe.  Happy grilling!

 

Easy Homemade Barbecue Sauce
Easy Homemade Barbecue Sauce
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Easy Homemade Barbecue Sauce
Easy Homemade Barbecue Sauce
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Ingredients
Servings:
Instructions
  1. Place all ingredients in a saucepan and cook over medium heat until everything is well combined and sugar has been absorbed
  2. Place in serving bowl or in jars for storing
  3. Store in the refrigerator. It will last about 2-3 months.
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Banana Foster Dutch Baby for Father’s Day

Banana Foster Dutch Baby for Father’s Day

Dutch babySunday is Father’s Day.  Why night surprise dad with this yummy Banana Foster Dutch Baby?

You can serve it for breakfast or brunch or even as dessert after lunch or dinnerr.  It’s absolutely wonderful.  It’s creamy and rich caramel sauce, homemade of course, goes lovely with fresh bananas sliced over a yummy dutch baby pancake.

But first you might ask what exactly is a Dutch Baby.  Well it’s basically a German Pancake; it’s a cross between a crepe and a popover.  Traditionally German Pancakes are small round flat cakes but the American version somehow ended up being a large round pouffy cake best made in a cast iron skillet.

 

My Banana Foster Dutch Baby uses the basic recipe I use for the Dutch Baby with Lemon Curd and Blueberries.  I just use different toppings.  Click here for that recipe.

While you’re making the Dutch Babies in the oven you can make my simple homemade caramel sauce, or you can make the sauce earlier.  I always keep a jar in the fridge because the sauce is yummy on just about everything including ice cream, cakes, and fruit.  It’s great for dipping too!

Anyway once your Dutch Babies are done top it with sliced bananas drizzled with caramel sauce, then top it all off with whipped cream! You can’t possible go wrong!

Banana Foster Dutch Baby

Ingredients:

Dutch Baby or Mini Dutch Babies – Click here for the basic recipe

2 – 3 Bananas, sliced

Caramel Sauce – scroll down for the recipe

Whipped cream

Directions:

Make one large or 2 mini Dutch Babies according to the recipe

Make a batch of caramel sauce

Top with sliced bananas

Drizzle with caramel sauce

Top with whipped cream

Homemade Caramel Sauce
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Homemade Caramel Sauce
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Ingredients
Servings:
Instructions
  1. In a heavy sauce pan combine all ingredients except Vanilla Extract and stir over medium high heat
  2. Bring to a boil
  3. Cook for another 10 minutes or until it thickens - stir constantly
  4. Remove from heat and stir in vanilla extract
  5. Serve warm or store in a container in the refrigerator.
Recipe Notes

Refrigerated sauce may become too thick.  Heat in microwave for 30-60 seconds or until it loosens up enough to use.

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Basic BBQ Beef Rub

Basic BBQ Beef Rub

Ever wonder how those barbecue joints make such delicious barbecued brisket and ribs?  If you’re trying to make it at home by slathering your meat with barbecue sauce it’s not going to be the same.  Yes sauce matters, but the secret’s in the rub; the BBQ beef rub!

Of course you can buy all sorts of meat rubs from the supermarket, some are even pretty good.  But if you want something outstanding nothing beats homemade.  Oh and if you you’ve been rubbing dry spices on your meats try this little trick.  Stir 2 tablespoons of rub into a tablespoon of olive oil then rub it on your meat.  It makes a world of difference!

With summer in full swing it’s time to step up your grilling with this yummy BBQ Beef Rub!  Use it on brisket, ribs, or even steaks!

Couple more tips before I give you my BBQ Beef Rub recipe.

Rub the olive oil mixture onto your meat and let it rest in the fridge for at least 2 hours.

Remove seasoned meat from fridge and let it sit on the counter for 30 minutes before grilling this brings meat temperature down to room temperature.

Grill covered until it almost reaches desired “doneness” then brush on BBQ Sauce.  Grill until it’s almost to your desired doneness and place in covered pot. You see even if you remove the meat from the grill or oven the meat continues to cook for about 5 minutes.  That’s why you want to remove the meat from the grill BEFORE it reaches the doneness you want.  If you don’t remove the meat until it reaches the doneness you want you end up with over cooked dry meat.

Let meat rest in pot for 5 minutes before serving.  The resting period seals in the juices and allows the meat to reach the desired doneness.

Having said that scroll down for my BBQ Beef Rub recipe!  Happy Grilling!

 

 

 

 

 

Basic BBQ Beef Rub
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Basic BBQ Beef Rub
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Ingredients
Servings:
Instructions
  1. Mix all ingredients together in a large bowl
  2. Move to a sealed container like a mason jar and store in a cool dry place
  3. To use mix 2 Tbs BBQ Beef Rub with 1 Tbs Olive Oil and rub all sides of the meat.
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Stuffed Peppers for Two

Stuffed Peppers for Two

My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won’t tip over while they bake. For color,This recipe is easy enough for family yet fancy enough for company.

Trying new recipes is one of my favorite hobbies. It’s also the most gratifying. What could beat the smiles and compliments of the ones you love?I serve steamed carrots to round out the meal perfectly.

 

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Click here for Stuffed Peppers for Two recipe enjoy!

Ingredients

2 medium green peppers
1/2 pound ground beef
1 can (8 ounces) tomato sauce, divided
1/4 cup uncooked instant rice
3 tablespoons shredded cheddar cheese, divided
1 tablespoon chopped onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten

Directions

1. Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside.
2. In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender.
3. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.

Nutrition Facts

1 stuffed pepper: 405 calories, 20g fat (9g saturated fat), 193mg cholesterol, 1277mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 32g protein.

Stuffed Peppers for Two
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Stuffed Peppers for Two
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Basic BBQ Chicken Rub

Basic BBQ Chicken Rub

Who doesn’t love the sweet tangy taste of Barbecued Chicken? But have you ever wondered how those BBQ joints (as my NYC cousin calls them) make such delicious chicken?  I used to think it was all in the sauce which they slather on quite generously.  But oh how wrong I was!  I tried slathering different brands of barbecue sauces on my grilling chicken; all I got was burned sauce dripping off tasteless chicken!  Restaurant worthy finger licking good barbecued chicken requires 2 things:  BBQ Chicken Rub and really good barbecue sauce.

So really it all begins with a basic BBQ Chicken Rub; by the way in case you were wondering barbecued brisket, ribs, and other meats require a rub too; but I use a slightly different version with different spices.  I generally make a large batch of BBQ Chicken Rub, meaning a batch large enough to fill the 8 oz. mason jar I store it in.  This way I always have some handy, at least that’s the plan, whenever we feel like making barbecued chicken.

You will use about 1/4 of the jar each time you want to grill about 8-9 pieces of chicken.  I know it sounds like a lot, but trust me use the correct amount for some amazing chicken.  To use it you will need to drizzle 2 Tbs. of Olive Oil on the chicken ( I use boneless skinless chicken thighs, but you can use whatever parts you want although it’s best to at least remove the skin before seasoning.)  Then massage the BBQ Chicken Rub on each piece of chicken, be sure you get all sides.  Place the chicken in ziplock bag and allow to rest in the refrigerator for at least 30 minutes.  Or better still leave it in the fridge overnight or up to 24 hours.  Remember the longer it rests the more flavoring it will absorb.

If you’ve had the chicken marinating in the fridge for longer than 30 minutes let it rest on the counter for 30 minutes to bring it to room temperature.  Then grill* the chicken until just about 2 minutes before it’s full cooked then brush on barbecue sauce (homemade or your favorite brand) and cook for 1 minute, flip over, brush more sauce on and cook for another minute or until cooked.*  Read Tips on how to Grill Barbecued Chicken below.

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Here’s my recipe for Basic BBQ Chicken Rub.  You can also use it on Turkey and other poultry you want to grill.

Ingredients:

3 Tbs. Paprika

3 Tbs.  Ground Sea Salt

2 1/2 Tbs. Chili Powder

2 1/2 Tbs. Onion Powder

3 Tbs. Garlic Powder

2 1/2 Tbs. Dark Brown Sugar

2 Tsp. Chipotle Chili Powder

2 Tsp. Ground Thyme

2 Tsp.  Ground Black Pepper

Directions:

Combine all ingredients in a small bowl and mix thoroughly.

Transfer to 8 Oz. Mason Jar and store tightly covered in a dry place.

You can store it in the pantry for about 3 months.  Store in the freezer if you want to keep it fresh longer.

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* Tips for Grilling Barbecued Chicken

Spray grill with oil and preheat to high heat

Place chicken on the hot grill and cook uncovered for 5 minutes

Flip chicken over and cook another 5 minutes

Cover the grill and turn heat to low to maintain a temperature of about 325º with lid closed

Cook 5 minutes then flip chicken over and cook another 5 minutes with closed lid

Uncover the chicken and baste with barbecue sauce (homemade or your favorite brand)

Cook uncovered for 1 minute then flip chicken over and baste again

Cook uncovered another minute or until chicken temperature registers 165-180º when you insert a thermometer into the thickest part of the chicken (don’t touch the bone)

If chicken is still undone continue to grill with lid down until it reaches the correct temperature.  If you are doing this baste the chicken with barbecue sauce every 3 minutes until done.

Remove cooked chicken from grill and place in a pot.

Baste with more barbecue sauce and cover pot.

Let rest for 5 minutes before serving.  You can serve with a side of barbecue sauce.

Basic BBQ Chicken Rub
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Basic BBQ Chicken Rub
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Ingredients
Servings:
Instructions
  1. Mix all ingredients in a small bowl anc combine thoroughly
  2. Transfer to an 8 Oz. Mason Jar and cover with a tight lid, store in a dry place
Recipe Notes

This rub will store tightly covered in the pantry for about 3 months.  If you want to store it longer place it in the freezer where it can be stored for 6 months.

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