Time 40m Yield 16 Number Of Ingredients 13 Steps:
In a medium saucepan, mix lemon juice, onion, distilled white vinegar, water, brown sugar, prepared mustard, ground black pepper, salt, cayenne pepper and vegetable oil. Bring to a boil, then simmer uncovered 20 minutes. Stir ketchup, Worcestershire sauce and liquid smoke flavoring into the mixture. Return to boil, then remove from heat. Refrigerate until ready for use.
Time 35m Yield 2 cups Number Of Ingredients 10 Steps:
Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).
Time 25m Yield 5 1/2 cups Number Of Ingredients 6 Steps:
In a pot over medium heat, whisk the mustard, honey, molasses, vinegar, hot sauce and Worcestershire. Bring to a simmer and cook for 10 to 12 minutes.
Yield Makes about 2 cups. Number Of Ingredients 11 Steps:
- Add all ingredients together in small sauce pan. Stir over low heat until sugar is melted and all ingredients are disolved together. 2. Once sauce is well-mixed, bring to full boil. 3. Reduce heat, then simmer for 5 minutes. 4. Remove from heat, pour into glass jar or serving dish, let cool.
Yield Makes 8 servings Number Of Ingredients 16 Steps:
Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, 5 minutes. Preheat oven to 325°F. Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary. Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours. Season stew with salt and pepper.
Time 30m Yield 1 cup Number Of Ingredients 9 Steps:
In a medium saucepan, combine the ketchup, Worcestershire, apple cider vinegar, mustard, brown sugar, molasses, paprika, garlic powder, and cayenne whisk to combine. Bring to a boil over medium heat, then simmer for 10 minutes, stirring occasionally, until thickened. Serve warm or store in an airtight container in the refrigerator for up to 2 weeks Enjoy!
Time 50m Yield 6 servinces, 6 serving(s) Number Of Ingredients 8 Steps:
Combine all of the ingredients for the barbeque sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth. When the mixture comes to a boil, reduce the heat and simmer uncovered. In 30-45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with vinegar.
Time 1h5m Yield 2 1/2 cups (approx) Number Of Ingredients 14 Steps:
Heat oil over medium heat; add in onion and saute for about 3 minutes, then add in garlic and saute for 2 minutes. Add in chili powder, paprika, cayenne, salt and black pepper; stir for 1 minute. Add in all remaining ingredients; bring to a boil stirring with a wooden spoon to combine. Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot). Cool to room temperature then cover and refrigerate for 24 hours or more before using.
