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Kathy's Award Winning Barbeque Sauce
Pantry American

Kathy's Award Winning Barbeque Sauce

4.6

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
  3. 3 Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.
  4. 4 Serve and enjoy!

By Kathy

Honey BBQ Sauce
Pantry American

Honey BBQ Sauce

4.9

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir ketchup, honey, vinegar, and molasses together in a saucepan over medium heat until smooth; add liquid smoke, salt, black pepper, paprika, chili powder, onion powder, garlic powder, and cayenne pepper. Stir the seasonings into the ketchup mixture, reduce heat to low, and simmer until thickened, about 20 minutes.

By ews3942

Peach-Jalapeño Barbecue Sauce
Pantry American

Peach-Jalapeño Barbecue Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat oil in a small skillet over medium heat. Add garlic; cook until fragrant and lightly brown, 3 to 5 minutes.
  2. 2 Combine peaches, ketchup, vinegar, jalapeños, Worcestershire sauce, brown sugar, liquid smoke, onion powder, mustard powder, and black pepper in a blender; add garlic and blend until smooth.

By amaldonado

Bourbon Whiskey BBQ Sauce
Pantry American

Bourbon Whiskey BBQ Sauce

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine bourbon, garlic, and onion in a large skillet over medium heat; simmer until onion is translucent, about 10 minutes.
  2. 2 Stir in ketchup, brown sugar, vinegar, tomato paste, Worcestershire sauce, liquid smoke, salt, black pepper, and hot pepper sauce; bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.

By Kevin

Roasted Rhubarb, Garlic, and Onion Barbeque Sauce
Pantry American

Roasted Rhubarb, Garlic, and Onion Barbeque Sauce

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Spread rhubarb, onion, and garlic on a baking sheet. Roast in the preheated oven until tender, about 15 minutes.
  3. 3 Transfer roasted rhubarb, onion, and garlic to a blender; blend until very smooth.
  4. 4 Pour rhubarb purée into a large pot; stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne pepper. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.

By Jim Webb

Maple Whiskey BBQ Sauce
Pantry American

Maple Whiskey BBQ Sauce

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine ketchup, maple whiskey, apple cider, dark molasses, apple cider vinegar, pure maple syrup, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium saucepan. Whisk together over medium heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, 25 to 30 minutes.
  3. 3 Remove from heat and allow to cool completely. Sauce will thicken as it cools. Store in the refrigerator for up to 1 week, or freeze for future use.

By France Cevallos

Plum Chipotle Sauce
Pantry American

Plum Chipotle Sauce

4.7

Prep
60 min
Cook
110 min
Total
290 min

Instructions

  1. 1 Place plums, a few at a time, into a colander set over a large bowl; squeeze plums with gloved hands forcing juice through colander holes. Discard solids. Repeat with remaining plums until yields 8 cups plum juice.
  2. 2 Combine ¾ cup plum juice, onion, and garlic in a small saucepan over medium heat; bring to a boil. Reduce heat to medium-low; simmer until onion is translucent, about 5 minutes.
  3. 3 Combine plum juice-onion mixture and remaining 7 ½ cups plum juice in a large pot; stir in sugar, apple cider vinegar, jalapeño, salt, Southwest chipotle seasoning, roasted garlic seasoning, and liquid smoke flavoring until sugar and salt have dissolved. Bring to a boil over medium heat. Reduce heat to a simmer; cook, stirring frequently, until sauce thickens, about 1 ½ hours.
  4. 4 Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack sauce into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove jars from the stockpot; rest, several inches apart, for 2 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By LKVESELKA

Peach Bourbon BBQ Sauce
Pantry American

Peach Bourbon BBQ Sauce

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine peaches, ketchup, bourbon, apple cider vinegar, hot honey, brown sugar, Worcestershire sauce, liquid smoke, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, pepper, and allspice in a high-powered blender. Blend until mixture is smooth, 15 to 20 seconds.
  2. 2 Pour mixture into a medium saucepan. Bring to a light boil over medium heat, whisking constantly. Reduce heat to medium-low and simmer until thickened, 15 to 20 minutes. Sauce will thicken further upon cooling.

By France Cevallos

The Best Dang Rib Sauce, Period
Pantry American

The Best Dang Rib Sauce, Period

4.0

Prep
10 min
Cook
41 min
Total
51 min

Instructions

  1. 1 Heat the olive oil in a saucepan over medium heat, and cook and stir the poblano pepper and onion for 6 to 8 minutes, until the onion is translucent.
  2. 2 Stir in the honey, molasses, brown sugar, tomato paste, vinegar, Marsala wine, red pepper flakes, garlic powder, cumin, oregano, smoke flavoring, salt and pepper, and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low, and simmer for about 35 minutes, stirring occasionally, until the sauce is thick.
  3. 3 Store refrigerated.

By NOELLETHEDIVA

Big Al's K.C. Bar-B-Q Sauce
Pantry American

Big Al's K.C. Bar-B-Q Sauce

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix together ketchup, tomato sauce, brown sugar, wine vinegar, molasses, butter, and liquid smoke in a large saucepan over medium heat. Season with salt, black pepper, paprika, garlic powder, onion powder, celery seed, cayenne, chili powder, and cinnamon.
  3. 3 Reduce heat to low and simmer for up to 20 minutes. For a thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary.
  4. 4 Enjoy!

By Alan Arthur

Blackberry Habanero BBQ Sauce
Pantry American

Blackberry Habanero BBQ Sauce

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine ketchup, blackberries, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, ginger, ground chipotle pepper, red pepper flakes, black pepper, liquid smoke, teriyaki sauce, and hot pepper sauce in a large pot over medium-high heat; bring to a simmer.
  3. 3 Reduce heat to medium-low; simmer for 10 minutes. Add 3 whole habanero peppers; simmer until sauce is thickened, about 20 minutes more. Discard habanero peppers.
  4. 4 Fill a blender no more than halfway with barbecue sauce. Cover and hold down lid with a towel; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining sauce.

By Smoke

Hot Sweet Habanero Chile Sauce
Pantry Mexican

Hot Sweet Habanero Chile Sauce

4.5

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Blend together habanero peppers, jalapeño peppers, and Fresno peppers in a blender on the 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again.
  2. 2 Pour chile sauce into a sterilized glass container with a tight seal. Refrigerate for 8 hours to overnight.

By Thomas Michael Hyland

Oven Kalua Pork
Dinner American

Oven Kalua Pork

4.6

Prep
30 min
Cook
300 min
Total
330 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
  2. 2 Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.

By Ruby

Kalua Pig in a Slow Cooker
Dinner American

Kalua Pig in a Slow Cooker

4.7

Prep
10 min
Cook
1200 min
Total
1210 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pierce pork all over with a carving fork; rub in salt then liquid smoke. Transfer pork into a slow cooker.
  3. 3 Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
  4. 4 Remove pork from slow cooker; shred with two forks, adding drippings as needed to moisten.

By KIKUKAT

Instant Pot® Kalua Pig (Quick Hawaiian Pulled Pork)
Dinner American

Instant Pot® Kalua Pig (Quick Hawaiian Pulled Pork)

4.5

Prep
20 min
Cook
130 min
Total
165 min

Instructions

  1. 1 Set roast in a multi-functional pressure cooker (such as Instant Pot®). Rub liberally with Hawaiian sea salt and pierce the meat all over with a large fork or narrow knife. Drizzle with liquid smoke. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 15 to 30 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer roast to a plate.
  3. 3 Separate the fat off the meat (if you like) and shred the meat lightly into a serving bowl with 2 forks.
  4. 4 Remove the fat from the cooking liquid with a fat separator and drizzle the strained liquid over the meat.

By Joseph M De Vries

Texas Teriyaki Marinade
American

Texas Teriyaki Marinade

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a medium bowl, mix together the brown sugar, teriyaki sauce, Worcestershire sauce, liquid smoke and meat tenderizer. Pour over meat, and refrigerate in a sealed container. Shake container occasionally to cover meat. Take out of the refrigerator before cooking, and let come to room temperature while the smoker heats up. Never use barbeque sauce with this marinade.

By Keith Reeder

Beef or Moose Jerky
Snack American

Beef or Moose Jerky

4.5

Prep
30 min
Cook
720 min
Total
780 min

Instructions

  1. 1 Slice roast into slabs approximately ¼-inch thick. Trim off fat from the edges. Cut the slabs into pencil-like strips, about ¼-inch wide and about 4 inches long.
  2. 2 Whisk soy sauce, brown sugar, and hickory-flavored liquid smoke together in a large bowl. Add meat and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
  3. 3 Remove meat from marinade and shake off excess. Discard remaining marinade. Place meat strips in a food dehydrator for about 12 to 20 hours, depending on how dry you like your jerky. Rotate the trays after 6 hours.

By Richard Sasseville

Mesquite Smoked Jerky
American

Mesquite Smoked Jerky

4.8

Prep
30 min
Cook
360 min
Total
750 min

Instructions

  1. 1 Mix together soy sauce, brown sugar, liquid smoke, garlic, paprika, and salt in a shallow glass baking dish. Lay beef strips in soy sauce mixture in a single layer. Cover the dish and refrigerate for at least 6 hours.
  2. 2 Arrange beef strips in a dehydrator and let dry to desired doneness, about 6 hours.

By Kaprer

Instant Pot Ribs
Dinner American

Instant Pot Ribs

4.5

Prep
10 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot). Add bay leaves.
  2. 2 Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

By ktskas

Southern Pulled Pork
American

Southern Pulled Pork

4.6

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
  2. 2 Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
  3. 3 Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

By Brenda Laughlin Sumner

Slow Cooker Root Beer Pulled Pork
Dinner American

Slow Cooker Root Beer Pulled Pork

4.4

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top.
  2. 2 Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Notes). Add garlic cloves back to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.

By Emilycimino

Smoky Fried Salmon
Breakfast American

Smoky Fried Salmon

2.5

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Thaw the salmon slightly in cold water, and remove the skin. Use a very sharp knife to slice the fillet into thin slices. Place the slices in a bowl, and sprinkle with salt and pepper. Toss with enough liquid smoke to coat the fish, and refrigerate for 30 minutes.
  2. 2 Heat the butter in a large skillet over medium heat. Fry the salmon slices for a few minutes turning once. Fish should flake easily with a fork when done.

By CHAMMI

Sandy's Summer Sausage
Appetizer American

Sandy's Summer Sausage

4.3

Prep
15 min
Cook
90 min
Total
2295 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix ground beef, mustard seed, liquid smoke, curing mixture, garlic powder, and pepper together with your hands in a large bowl. Form beef mixture into two equal logs: wrap in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
  3. 3 Poke small holes in the bottom of each log using a toothpick. Place logs onto a broiler rack. Fill the broiler pan with ½ inch water.
  4. 4 Bake in the preheated oven for 90 minutes. Cool for 30 minutes. Chill in the refrigerator for about 12 hours before serving.

By SANDY WITEK

Drunk Chicken
Dinner American

Drunk Chicken

4.7

Prep
15 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Rinse and dry chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas; slide bay leaves under skin. Coat chicken with poultry seasoning.
  2. 2 Drink 1/2 of the can of beer; pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight-up position.
  3. 3 Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through wing, ribs, beer can tab, and out the opposite side. (This keeps the can from falling out of chicken.)
  4. 4 Preheat the grill by lighting the coals. Spread the coals to form a ring around the outside edge of the grill.
  5. 5 Place chicken in the center, standing up on the can to cook. Close grill; cook for 2 hours. A meat thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. 6 Remove chicken carefully from the grill so as not to spill the contents of the can. Remove skewer and beer can; let chicken sit for 15 minutes before cutting.

By Max

Delicious Grilled Hamburgers
Dinner American

Delicious Grilled Hamburgers

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
  3. 3 Combine ground beef, Worcestershire sauce, liquid smoke, and garlic powder in a medium bowl; lightly mix until just combined.
  4. 4 With minimal handling, form mixture into three patties.
  5. 5 Brush oil onto both sides of each patty, then season with salt.
  6. 6 Cook patties on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By BIGGUY728

Gramps' Venison Summer Sausage
Appetizer American

Gramps' Venison Summer Sausage

4.6

Prep
20 min
Cook
360 min
Total
4700 min

Instructions

  1. 1 Place venison in a large bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.
  2. 2 Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.
  3. 3 Preheat the oven to 200 degrees F (95 degrees C).
  4. 4 Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.
  5. 5 Bake in the preheated oven until sausages are no longer pink in centers, flipping once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.

By dcg3269