Friday, September 25, 2009

Hot stuff & BBQ Sauce

I ate wings last night at a local restaurant (not naming) and while eating them I thought, “these are just hot, no flavor, just hot” So this made me what to blog a bit about “Hot Stuff” and “BBQ sauce”. Again we are just hitting fall season, football season and plenty of grilling weather left before it is way to cold to step onto the porch and fire up that grill. These are 2 recipes that where my Grandma Greer’s that I have modified slightly. “Hot Stuff” is that perfect thing to add to food: baste, marinade or shake on to any meal. “Hot stuff” is for that friend that is always complaining, “it’s just not hot enough!” The 2nd recipe is just a great BBQ sauce to add to chicken or ribs.

Hot Stuff
By: Ryan M. Greer & Grandma Greer

Ingredients:
2 bottles ketchup
2 Lemons
3T. Sugar
1T. Sea Salt
1T. Pepper
2 bottles of Louisiana Hot Sauce
1 small can pineapple juice
2oz Dry mustard (Colman’s Mustard)
1oz Cayenne pepper
½ Gal of white vinegar
½ bottle of Tabasco sauce (about 2-3oz)

Prep:
Mix all ingredients in a pot and let simmer for 2hours on med-low heat
Put in bottles and seal, this does not need to be refrigerated after sealed but to be safe toss it in the refrigerator.



BBQ Sauce
By: Ryan M. Greer & Grandma Greer

Ingredients:
2 bottles ketchup
2 lemons
2 T. sugar (I like brown for this sauce)
1 T. sea salt
1oz of cayenne pepper
2 bottles of Louisiana Hot Sauce
1 small can of pineapple juice
½ jar of mustard (around 6oz)

Prep:
Let simmer on med-low temp, do not boil for about 15-20 minutes.


Enjoy,

Ryan M.Greer

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