Sauces on Patio Daddio BBQ

Orange Sweet & Sour Sauce

Sun, 18 Jan 2009 01:30:00 +0000

Talk about recipes on the fly! I am prepping a chicken stir fry for my daughters and I realized that I have no sauce for it. Well, kitchen resourcefulness kicked in and I literally whipped this up mere moments ago.

My girls love both orange chicken and sweet & sour chicken. So, I looked in the fridge, and what did I spy with my big 'ol eye? I saw half a jar of orange marmalade and some orange juice. Here's what happened next.

Spicy Grilled Fish Tacos

Sat, 22 May 2010 23:18:00 +0000

Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.

Put the fish in a gallon zip-top bag and add the marindade.

Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.

Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.

Mash the avocado on a cutting board with the side of your knife.

Homemade Hot Sauce

Sun, 13 Dec 2009 03:27:00 +0000

Combine the chiles, vinegar and garlic salt in a medium non-reactive mixing bowl.

Boil the water and add it to the bowl.

Cover the bowl and let it sit 12 hours at room temperature to reconstitute the chiles.

With a spoon, skim off and discard as many of the floating seeds as possible.

Put one cup of the chile mixture in a small non-reactive sauce pan and bring just to a boil.

How To: Recipe Adaptation

Fri, 22 Jul 2011 04:34:00 +0000

Just after I posted my Sweet, Tangy & Crunchy Slaw recipe I had an epiphany. I was outside thinking about the ingredients and flavors of the slaw dressing when an idea struck me like a bolt of lightning. I thought to myself, “Self, this could be the base of many barbecue recipes!”

What follows is the extrapolation of that thought.

My epiphany was wondering how many barbecue derivations I could make using the slaw dressing as the base. At first the goal was to only change three of the ten ingredients, but that became unworkable. I then expanded the rule to allow only four changes. I had initially set the goal at ten other sauces and/or dressings, but in the end I was able to dig up twelve.

Brown Sugar Bourbon Pork Skewers & Dirty Rice

Fri, 18 Jun 2010 04:30:00 +0000

Slice the pork loin lengthwise to about 1/2" thickness.

Thread each loin slice onto a 12" bamboo skewer.

Combine the marinade ingredients in a two-gallon zip-top bag, seal and shake to combine.

Carefully add the pork skewers to the marinade.

Seal the marinade bag, removing the excess air, and set aside for 30 minutes.

Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat (about 400º).

Put the bacon in a 9x12 disposable aluminum baking pan and set it in the center of the direct heat side of the grill.

Guinness® BBQ Sauce

Thu, 18 Mar 2010 05:01:00 +0000

Add the beer and garlic salt to a medium sauce pan and whisk to combine.

Heat the pan over medium heat, add the remaining ingredients, and whisk to combine.

Simmer until the sauce is reduced by half (about 15-20 minutes) and set aside to cool.

Brush it on your carnage of choice during the last 5-10 minutes of cooking.

Enjoy!

(makes about 1 1/4 cups)

Maple Ancho Glaze

Wed, 23 Mar 2011 04:42:00 +0000

Heat the syrup and butter in medium sauce pan over medium heat.

When the butter is melted add the remaining ingredients.

Bring just to a boil then reduce the heat to medium-low and simmer 10 minutes.

Remove from the heat and let cool.

Brush on the carnage of your choice just a minute or two before you take it off the grill.

Enjoy!

Cranberry-Orange BBQ Sauce

Fri, 16 Nov 2018 17:13:00 +0000

Combine all of the ingredients in a medium sauce pan.

Bring to a slight boil over medium heat, stirring frequently until all of the ingredients are well incorporated.

Reduce the heat to a simmer and let cook for five minutes.

If you're using whole berry cranberry sauce, blend the sauce well with an immersion blender.

Remove from the heat, set aside, and let cool.

Serve the warm sauce drizzled on your sliced turkey, or serve it on the side.

Review: Kosmo's Q Chicken Soak

Fri, 12 Mar 2010 04:21:00 +0000

You might remember that I've recently reviewed both the and pork injections from Kosmo's Q. This time out I'll be giving my thoughts on the relatively new Chicken Soak product from Kosmo.

Let me be clear in saying that I am a huge fan of brining poultry. I won't get into all the science of osmosis and the denaturing of protein here, but suffice it to say that it really works wonders. The bottom line is that it adds a ton of flavor and moisture to what can often otherwise be dry and boring meat.

Ultimate Rib Glaze

Sat, 05 Nov 2011 19:05:00 +0000

Combine all of the ingredients in a medium sauce pan.

Bring to a slight boil over medium heat, stirring frequently until all of the sugar is dissolved.

Remove from the heat, set aside, and let cool.

Brush or drizzle on the ribs during the last few minutes of cooking.

Add additional coats as you like.

You can refrigerate the remaining glaze for up to two weeks.

Patio Daddio BBQ Sauce v6

Thu, 16 Dec 2010 05:25:00 +0000

Combine all of the ingredients in a large sauce pan.

Tip: I use the water to rinse out the chili sauce bottle.

Bring the sauce just to a boil, whisking occasionally.

Reduce the heat to medium-low.

Simmer about 30 minutes, or until the sauce is reduced by about 1/4.

Remove the pan from the heat and the sauce let cool to room temperature.

Store in an airtight container and refrigerate for up to a month.

Pomegranate Chile Lime Glaze

Sun, 15 Mar 2009 03:56:00 +0000

Combine the pomegranate juice, sugar and lime juice in a medium non-reactive sauce pan over medium-high heat. Do not use aluminum of any kind – not even anodized. Think stainless steel.

Stir the mixture well and let it come barely to a boil, stirring until the sugar is disolved.

Reduce the heat to medium-low and simmer until the liquid is reduced in volume by half (about 70-90 minutes).

Remove the pan from the heat, add the remaining ingredients, and mix well.

Asian Barbecue Glaze

Sat, 06 Mar 2010 23:47:00 +0000

Add all of the ingredients, except the water, to a small sauce pan.

Put the pan over medium heat and bring just to a simmer.

Let it simmer for five minutes, then remove from the heat.

Put the sauce in a small bowl or jar and add the water.

Blend with a stick blender for just a few seconds to get rid of any cherry chunks.

Let cool and use as you would any glaze, and enjoy!

Carolina Bold Gold

Mon, 29 Oct 2012 05:21:00 +0000

Combine all of the ingredients in a mixing bowl and whisk to combine. Blend with a immersion/stick blender.

Cover and refrigerate for up to a month.

Makes about 2 cups