Make Your Own Sweet and Spicy Barbecue Sauce Recipe. Easy to make recipe. So why not create your own sweet and tangy homemade barbecue sauce to enjoy with all your favorite grilled meats! What barbecue sauce do you use? At our house, the refrigerator is typically stocked with Sweet Baby Ray’s Barbecue Sauce. I typically like a thicker, sweet and tangy sauce. However, I’ve been building up my spice tolerance (I hope that doesn’t make me go into labor!). Jason recently made some nice upgrades to our! It’s fun to play around with the balance of sweetness, acidity, thickness and spice levels. I created this sweet and spicy barbecue sauce so we can pour, slather and dip it on all of our grilled meats, drool. A good barbecue sauce typically contains a tomato base, acid, sweetness, and spice. Depending on the style you like, you can make adjustments as you go. I tried to shoot for a Western South Carolina style sauce that is sweet, tangy, and infused some hotter elements to give the sauce a little lingering kick! I used ketchup as my tomato base because it gives a nice thick consistency. To give the sauce “tang” I used apple cider vinegar, Worcestershire sauce, and spicy brown mustard. Dark brown sugar and apricot preserve added just the right amount of sweetness to the sauce. The molasses from the brown sugar also gives a nice rich flavor too. I added fresh chopped jalapenos and cayenne pepper that gives a nice lingering kick, but does not make you break a sweat unless you like it that way, just add more of the hot stuff! We have already used the barbecue sauce to top our tri- tip sandwiches and grilled New York steak, now I just have to find more excuses to use the sauce! This barbecue sauce is also a great tasty Father’s Day gift for those awesome dad’s out there! Make sure to use a clean canning jar to store the sauce and have fun creating your own personalized tags and packaging. Just remember to keep the barbecue sauce refrigerated. I hope to learn canning techniques soon so I can extend the shelf life of the BBQ sauce for longer enjoyment! Don’t forget to taste as you cook. I recommend as you are cooking down the sauce to taste every 1. I noticed as you continue gently simmering the sauce, this helps to cook off some of the strong pungency from the acids. Acids like vinegar and lemon juice are very volatile (evaporates with high heat) and aromatic (your kitchen will smell like the acid you use). This a good thing because as the sauce reduces, acids are natural flavor enhancers, so you retain the tangy flavor, but the sauce won’t smell like a bottle of vinegar each time you open it. A sweetener like sugar, honey, jams or preserves help to balance and bring richness to the sauce, and it helps reduce bitterness. If you can be patient, the barbecue sauce will taste better the next day because all of the flavors have time to infuse together. Sweet and Spicy Barbecue Sauce. Easy to make recipe. So why not create your own sweet and tangy homemade barbecue sauce to enjoy with all your favorite grilled meats! Stir in minced jalape. Stir in minced garlic and cook until fragrant, about 3. In my house, prepared food ready to warm up is like money in the bank. I am going to make your BBQ sauce without the whiskey Turn heat down to medium low. Stir in vinegar, Worcestershire, mustard, sugar, paprika, salt, and cayenne. Bring to a simmer, and stir in ketchup and apricot preserves. Cook over low heat until thickened and acidity of the sauce has reduced, stirring occasionally, about 3. Strain the barbecue sauce through a fine mesh strainer. Allow to cool to room temperature, and then serve with your favorite meat. DIRECTIONS Most commercial barbecue sauces are full of sugar or high-fructose corn syrup. Feel free to customize the sauce to your preferences or to the recipe you'll. Slimming Eats - Slimming World Recipes. Pineapple Barbecue Sauce Glazed Meatballs: Delicious, juicy, homemade Meatballs prepared with a sweet and tangy Pineapple Barbecue Sauce. The Biggest Loser Diet stresses nutrition and exercise. In six weeks, dieters can lose weight, make progress against diabetes and improve heart health. The Culinary Center of Kansas City. Join Waiting List: Event/Date Description Openings/Price/Location; 4399 Fri, Apr. Transfer to an airtight container or jar if not using immediately, for up to 4 days and keep refrigerated. Sweet and Spicy Barbecue Sauce. Calories 6. 2Calories from Fat 9. Total Carbohydrates 1. Percent Daily Values are based on a 2. Homemade Barbecue Sauce Recipe - Allrecipes. The Culinary Center of Kansas City: Classes. This 9- week series was designed to enhance your culinary skills, and provide you with more in- depth, hands- on, kitchen expertise. Note that this series is open to anyone . After this 9- week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook ! So why not create your own sweet and tangy homemade barbecue sauce to enjoy with all your favorite grilled meats! What barbecue sauce do you use. Super easy, nice and tangy, and with just the slightest touch of heat, this has been our go-to homemade barbecue sauce for years. This Slow Cooker Barbecue Ribs recipe is so easy to make and only requires three ingredients. The result is fork tender, delicious BBQ ribs! I love that I can put the. This delicious homemade paleo barbecue sauce will be a great addition on some grilled chicken, steak, or even your sweet potatoes! The sweet and zesty combo is a. Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here. If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, saut. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried- and- true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide. DAY TWO: SALADS There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad . We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long- term) and how to use special kitchen tools, including immersion blenders. DAY 3: PASTA Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannoli and Chef’s 3. Quick Italian Red Sauce recipe. Can’t beat that lineup! DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de- cob” corn! DAY 5: POULTRY Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster. DAY 6: SOUPS & STOCKS Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock . We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup. DAY 7: BREADS and ROLLSIt’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well- rounded and armed with the confidence to be a bread baker for years to come. DAY 8: DESSERTSSpeaking of well- rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step- by- step through the proper techniques to create the Classic Souffl. We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made ! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping! DAY 9: FINAL DINNER COMPETITIONIt’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. Please make this payment directly to the class assistant during the 8th class in the series.).
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