Various Dishes: Made From Barbecue Sauce

No matter the season or weather, the time is always right for good homemade barbecue food. Whether you are indoors or out, or it is snowing or hot, the most amazing thing about barbecue styled foods is that it can be enjoyed both indoors and out. You can count on always having that delicious smoked, barbecue flavor whenever you crave it and that is what makes barbecued food even more alluring and mouthwatering! If you are thinking of trying something new out for lunch and dinner while satiating that barbecue sauce craving then check out these new dishes that you can try out with friends, family, or loved ones. All dishes offer a unique flavor that is amazingly delicious and allows you to test the waters with something new but familiar at the same time. Each dish is a unique twist on the basic barbecue sauce but still incorporates the infamous ingredients that make it such a hit among many! So, without further ado, I present to you the ultimate and highly tempting barbecue sauce dishes! I guarantee that it will taste just like the barbecue you eat at restaurants and it will be even better because it is homemade and eaten in the comfort of your own home!

Tangy Barbecue Sandwiches (tasteofhome.com)


Here is a delicious barbecue recipe that is easier than other recipes in terms of cooking, but still taste absolutely phenomenal. It still offers you the barbecue flavor, but it becomes almost like a nice lunch because it is eaten like a sandwich instead. If you have always enjoyed your barbecue in the form of large pieces of meat then maybe you should give this sandwich a try! They sound incredibly simple (and they are) but make no mistake! Their barbecue flavor and power are surely enough to satiate your barbecue cravings! The best part is that the meat cooks in a slow cooker so that you can make large amounts for a great crowd and you don’t have to put in all the work! In the end, you are left with flavorful and tender pieces of meat that just melt in your mouth and offer that tangy barbecue flavor that you love so much!

Ingredients
● 3 cups of chopped celery
● 1 cup of ketchup
● 1 cup of chopped onion
● 1 cup of water
● 1 cup of barbecue sauce
● 2 tablespoons of brown sugar
● 2 tablespoons of white vinegar
● 2 tablespoons of Worcestershire sauce
● 1 teaspoon of chili powder
● 1 teaspoon of salt
● ½ teaspoon of garlic powder
● ½ teaspoon of pepper
● 18 hamburger buns, split
● 1 boneless beef chuck roast (about 3-4 pounds) and trimmed/cut in half
Directions
1. Use a 5-quart slow cooker and combine the first 12 ingredients into the crockpot. Then proceed with adding in the roast. Cover it up and cook it for about an hour. Reduce the heat to low and allow it to cook for an additional 6-8 hours longer or until the meat has become tender.
2. Remove the roast from the crockpot. Shred the meat up and return it to the sauce. Make sure to heat it all through. Use a slotted spoon and fill up each bun with about ½ cup of meat mixture.

Baby Back Ribs with Boom Sauce (selfproclaimedfoodie.com)


If you have a lot more time to utilize for dinner or you are throwing your own barbecue party with friends and family then this barbecue recipe may be what you are looking for to deviate from the traditional barbecue recipes while still holding on to the infamous flavor of that barbecued food produces. These baby back ribs are no doubt a common barbecue meat for people to devour in restaurants, competitions, or at home, but I bet you have never tried anything quite like this barbecue boom sauce. When it says boom, it really means boom. The flavors just burst in your mouth in a way that you will be craving for seconds and recreating this recipe over and over again for years to come!

Ingredients
Ribs
● 3 pound of baby back ribs
● 1 tablespoon paprika
● 1 tablespoon chili powder
● 1 tablespoon ground cumin
BOOM Sauce
● 2 garlic cloves, minced
● ¼ cup of onion
● 1 teaspoon of olive oil
● 14 ounces of ketchup
● ½ cup of apple cider vinegar
● ¼ cup of honey
● ½ cup of firmly packed brown sugar
● 2-3 tablespoons Black Label Reserve El Yucatec Habanero Sauce or any other hot sauce of your choosing
● ½ teaspoon of kosher salt
● 1 tablespoon of Worcestershire sauce
Directions
1. Preheat your barbecue grill to around 250 degrees Fahrenheit. Remove the membrane from behind the ribs by lifting the end with a dry butter knife and then grip it with a paper towel and lift. Proceed to then rinse the ribs with cool water and pat them dry with a paper towel.
2. Using a small bowl, mix chili powder, paprika, and cumin. Coat all the surfaces of the ribs with the rub. Then place them on the grill, cover with a lid, and then cook fully covered for another 2-3 hours.
3. Now we move on to making the BOOM sauce. Sauté up the onions and garlic in the olive oil in a sauce pan over medium heat until the onions are brown and fragrant. This will take about 3-4 minutes. Add in the remaining sauce ingredients and then stir it all up to combine. If you really want to feel the boom part of the sauce (that is in reference to the heat) then use about 2 tablespoons of hot El Yucatero sauce. If you are feeling extra adventurous (and I mean really adventurous) and you want to turn your boom sauce into BOOM sauce, bump up your sauce to about 3 tablespoons instead of 2 (you will surely be sweating, but you will want more guaranteed). In the end, you will end up with about 2 cups of sauce.
4. Once you have pulled back the meat, it is time to cover your meat up with a gracious amount of BOOM sauce and allow it to continue cooking, covered, for the last 15 minutes of your total grilling time. This allows the sauce to stick to your meat. Remove the ribs from your grill, slice, and serve it up with additional BOOM sauce, a lot of paper towels (especially for those daredevils who did three instead of two tablespoons!), and a nice big glass of ice water! (or maybe some sweet tea!)

Spicy BBQ Sirloin Flank Steak (laurengreutman.com)

Here is to all my steak lovers out there! Here is a spicy and flavorful BBQ sauce poured over a tender sirloin flank steak. It is absolutely soft, tender, slightly chewy, and amazingly spicy and smoky all at once. This recipe will have you throwing out your old steak recipe to the dust and replacing it with this one. If you do not know what I am talking about then try this recipe out for yourself. It doesn’t hurt to try something new and this could end up being just what you are looking for in the spectrum of unique barbecue sauce main dishes.

Ingredients
● 2 pounds of steak (sirloin, flank, or London broil)
● 1 tablespoon of Worcestershire sauce
● ¼ cup of olive oil
● 2 tablespoon of soy sauce
● 1 teaspoon of paprika
● 1 teaspoon of salt
● 1 teaspoon of garlic powder
● ½ teaspoon of onion powder
● 1 teaspoon of brown sugar
Ingredients for the Sauce!
● 2 tablespoons of olive oil
● ¼ cup of finely chopped onion
● ¼ cup of finely chopped red pepper
● ½ finely chopped jalapeno pepper
● 1 tablespoon of minced garlic
● ½ cup of tomato sauce
● ¼ cup of Worcestershire sauce
● 1 teaspoon of brown sugar
● ½ cup of barbecue sauce
● ½ teaspoon of cumin
Directions
1. Combine the olive oil, Worcestershire sauce, paprika, soy sauce, salt, brown sugar, garlic powder, and onion powder in a mixing bowl and mix well.
2. Place your steak within a freezer bag filled with the marinade so that the steak has time to soak up the marinade.
3. You can allow the steak to soak for at least 3 hours (overnight will yield the best results though).
4. Preheat your grill on medium high heat.
5. Cook the steak for about 8-12 minutes and flip it as often as you would like. Once it is done to your liking then remove the steak from the grill and allow it to rest.
6. While the steak is resting, heat olive oil in a saucepan over medium heat.
7. Add in the jalapeno, peppers, and onions to the saucepan and cook it for an additional few minutes until they become tender.
8. Add in all of the other ingredients and allow them to slowly be brought to a boil.
9. Slice up your steak against the grain and top it off with the sauce!

Chef John’s Barbecue Chicken

I cannot make an article about the variety of dishes one can make with a delicious barbecue sauce without incorporating a chicken recipe. Some people love barbecue, but simply do not like dark meat. No matter if you are a dark meat or prefer light meats, you should still have the opportunity to enjoy that one of a kind barbecue taste that people love so much! If you tend to stay away from the ribs and steaks but still want in on a delicious barbecue recipe then look no further than this recipe. It certainly will satisfy all your needs and wants in a barbecue meal.

Ingredients
● 1 whole chicken cut into halves
● 2 tablespoons of barbecue sauce
● ¼ cup of vinegar
● 2 cloves of garlic, crushed
● 1 teaspoon of ground black pepper
● 1 tablespoon of salt
● 1 teaspoon of onion powder
● ½ teaspoon of cayenne pepper
● ½ cup of barbecue sauce (or more if needed)
● 1 teaspoon of paprika
Directions
1. Cut deep slashes that are about ½ inch deep into the skin side of each chicken half. The rule of thumb is that you give two cuts for each breast, 2 for the thighs, and one on the leg. Then proceed to remove the wing tips.
2. Whisk up all the rice vinegar, garlic, and barbecue sauce together in a large bowl. Place the chicken into the bowl and turn the chicken to coat each piece thoroughly. Arrange all chicken halves cut-side down into the bottom of the marinade bowl and then cover the bowl with plastic wrap. Refrigerate for about one hour.
3. Preheat your outdoor grill and grill it on medium-high heat. Be sure to lightly oil the grate.
4. Remove all the chicken from the bowl, pat all the chicken dry with paper towels, and discard the rest of the marinade. Place chicken halves with their skin side up on a plate and be sure to season it up with salt, pepper, paprika, cayenne pepper, and onion powder.
5. Cook the chicken with the skin side down on the grill that you have preheated. Allow the chicken to cook for about 3-4 minutes. Turn the chicken over and then close the lid of the grill and cook the chicken while basting it with the remaining marinade every 6 minutes until it is no longer pink at the bone and the juices run clear. This will be about 35 minutes. Stick an instant-read thermometer into the thickest part of the thigh (near the bone) and be sure that it reads about 165 degrees.

Here were a few of the many unique dishes you can create with delicious barbecue sauces. Whether you are making simple sandwiches, baby back ribs, steak, chicken, etc., you can always turn any simple dish into a fancy and wholesome one by incorporating a tangy barbecue sauce. Here is to all the barbecue lovers out there! With these new unique dishes under your belt, your barbecue options are absolutely endless. Throw in some sides (light or heavy) a nice sweet tea or lemonade and you have the most perfect barbecue meal for either lunch or dinner. Barbecues do not have to be limited. There are so many dishes you can make and so many varieties of barbecue sauces that you can utilize so stop reading and get grilling!

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