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!
The Best Sloppy Joes are easy to make, so delicious, and ready in 30 minutes or less! Triple or quadruple the recipe for parties, backyard barbecues, and giant family vacations.
I can’t think of another meal that’s more evocative than the Sloppy Joe, an American staple.
For me, eating one takes me back to cool summers at my family’s cabin in northern Wisconsin. My mom would make a huge batch, freeze it for the car ride up, and the whole family, kids and all would sit down and eat together once we arrived that first night.
I’m not a big fan of barbeque sauce, specially the bottled varieties. But every so often I get hungry for that sweet and tangy sauce that’s slathered on chicken, as long as it doesn’t result in in sticky greasy grill that’s so difficult to clean. My answer to this is my Oven Baked Barbeque Chicken using my simple homemade barbeque sauce.
I’ve been making this Baked Barbeque Chicken for years. The sauce is simple and can be mixed up in just a couple of minutes. It’s sweet and tangy and very delicious. I use it on short ribs too! My family loves it!
For this recipe I use bone-in chicken thighs. I’ve tried it on chicken breasts but it gets dry and doesn’t soak up the sauce the way thighs do.
Here’s the recipe!
8 Bone-in Chicken Thighs
1 Onion, sliced
1 Tbsp. Garlic Powder
1 Cup Ketchup
1 Cup Brown Sugar
1 Bottle of Beer, any type
Clean and arrange chicken thighs in oven proof pan.
Arrange onion slices around chicken thighs.
Sprinkle Garlic Powder over all and set aside.
Mix Ketchup, Brown Sugar, and Beer together in a mixing bowl until sugar dissolves.
Pour sauce over chicken thighs.
Bake in 350 degree oven for 45 – 60 minutes or until chicken is done.
Serve with corn on the cob, baked potatoes, or your choice of side dishes.
Tocino (Sweet Cured Pork) is made from pork and the preparation is similar to ham and bacon although chicken and beef sometimes can be used as an alternatives.
Pork Tocino was said to be named after the Spanish word (Tocino) which is used to describe cured meats. It is often reddish in colour and has a savoury and sweet taste.
It is usually served for breakfast together with fried garlic rice or steamed rice. Preparing it is nothing more than lightly frying it until it caramelizes on the edges. You can find this dish in many “Carinderia” or small restaurants and even in big fast food chains in the Philippines. It’s a very easy to prepare yet a tasty dish.
I like dipping it in a garlic vinegar sauce!
This is my version of Homemade Tocino (Sweet Cured Pork) Recipe, I’m sure you will love it.
1 kg. pork shoulder (boneless, cut into thin strips)
1 cup sprite soft drink or 7-up
4 tbsp. soy sauce (add a little water to avoid dark colour, it should be light or not too black)
1 cup pineapple juice
6 tbsp. ketchup
2 cups brown sugar
2 cloves garlic, minced or 1 tbsp. garlic powder
5 tsp. salt
1 tsp. ground black pepper
Mix all the ingredients in a bowl and cover and make sure that all the meat are covered with the marinade.
Store it in the fridge (chiller) for at least 2 days to cure the meat properly.
If its ready you can process to the next step.
In a pan over medium heat, pour some of the marinade and few tbsp. of water.
Let it simmer until all the liquid evaporates.
Add a little bit cooking oil and fry it.
Serve with steamed or fried rice, eggs and tomatoes.
`This time of year with the holidays looming ahead I’m always looking for recipes to make my life easier. It’s a busy time for many of us and we still have to make time to prepare family meals on top of all the holiday preparations. So I look for recipes that are quick and simple to make, specially those where I can make and freeze some of the ingredients ahead of time.
Recently I remembered a childhood favorite, this “Torta” my grandmother made for me when I visited her. It’s been a very long time since I made this, I used to make an eggplant version “Torta Talong” to bring to my aunt at her nursing home, it was her favorite. But I’m allergic to eggplants so that wasn’t an option for me.
I did make this Torta for my family the other night and they loved it! I spruced it up by adding a Sriracha Ketchup Dipping Sauce and it was yummy. After I made it I remembered that I had this torta recently, in Barcelona! Over there instead of serving it as a meal they served is at the Tapas Bar, it was delicious with wine!
I made enough filling to freeze some for later use. Just thaw it out before you add the eggs and fry.
This recipe will make 3-4 6″ tortas.
What you may ask is a “Torta”? It’s really just an omelette, but you don’t fold it over.
Here’s my recipe, you can serve it as a meal or sliced in pie shaped wedges as an appetizer. I hope it makes a yummy addition to your table this season.
1 lb. ground beef
1 Small onion diced
1 Tbsp.. minced garlic
2 Small potatoes cooked & diced
1 Pinch each Salt & pepper to taste
2 Tbsp. Cooking oil
1/2 cup ketchup
1 Tbsp. sriracha sauce (if you don’t have sriracha you can use tobasco or any other hot sauce)