the shrimp |
2 bottles or cans (12 ounces each) domestic beer |
1/2 cup cider vinegar |
2 cups water |
2 tablespoons old bay seasoning |
2 pounds large shrimp in the shell |
2 tablespoons minced garlic |
2 tablespoons creole seasoning |
the cocktail sauce |
2 cups mutha sauce |
1 cup prepared horseradish |
2 tablespoons worcestershire sauce |
juice of 1/4 lime |
juice of 1/4 lemon |
2 teaspoons tabasco sauce |
***** check the mutha sauce recipe |
just like the name says, this is the basis-the true mother of all the sauces we have in this book.( dinosaur barbque by john stage nancy radke)it is a balanced blend of sweet, savory, spicy, and smoky flavors that acts as our leapin' off point for creating a world of barbecue sensations. it can even stand alone as a traditional slatherin' sauce for ribs and chicken. |
makes 6-7 cups |
1/4 cup vegetable oil |
1 cup minced onion |
1/2 cup minced green pepper |
1 jalapeno pepper, seeded and minced |
pinch each of kosher salt and black pepper |
2 tablespoons minced garlic |
1 can (28 ounces) tomato sauce |
2 cups ketchup (preferably heinz) |
1 cup water |
3/4 cup worcestershire sauce |
1/2 cup cider vinegar |
1/4 cup lemon juice |
1/4 cup molasses |
1/4 cup cayenne pepper sauce |
1/4 cup spicy brown mustard |
3/4 cup dark brown sugar, packed |
1 tablespoon chili powder |
2 teaspoons coarsely ground black pepper |
1/2 teaspoon ground allspice |
1 tablespoon liquid smoke (optional) |
pour the oil into a large saucepan and set over medium-high heat. toss in the onions, green peppers, and jalapenos and give them a stir. season with a pinch of sa1t and pepper and cook til soft and golden. add the garlic and cook for 1 minute more. dump in everything else except the liquid smoke. |
bring to a boil, then lower the heat so the sauce simmers. simmer for 10 minutes. swirl in the liquid smoke and let the sauce cool. |
pour it into a container, cover, and store in the fridge til ready to use. |
variation: hot bbq sauce |
add 2 or 3 seeded and minced habanero peppers (about 1 1/2 teaspoons to 1 tablespoon) along with the onions, peppers, and jalapenos. also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch. |
danger |
working with habanero can cause plenty of personal pain and suffering if you're not careful. never touch the cut flesh or seeds with your bare hands. while it won't sting your hands (unless you've got a cut), the volatile oils from the peppers get into your pores and can be transferred to your eyes or other moist, sensitive areas on your body long after you're done cookin'. even washing your hands doesn't help. so wear latex gloves while working with habaneras and be sure to protect yourself. |
