Big Bobs Competition Sweet Sauce Recipes

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BIG BOB'S COMPETITION SWEET SAUCE



Big Bob's Competition Sweet Sauce image

In my years of cooking at barbecue competitions, I've noticed that judges' barbecue taste preferences follow trends. In the 1990s, barbecue coated with semisweet tomato-based sauce or even a vinegar sop mop appealed to the average judge. As the years passed the consistent winners on the circuit were using a very sweet tomato-based sauce. These rich glazes started a new trend in competition, whereby most all competitors started sweetening their sauce. The following recipe is one of my favorite sauces, which I still use in competition as a sweet glaze for pork ribs. This glaze falls in line with the "sweet" trend but still delivers a flavor that doesn't overpower the pork.

Yield Makes 2 cups

Number Of Ingredients 4

1 1/4 cups Big Bob Gibson Championship red sauce (available at retail outlets)
1/3 cup honey
1/4 cup Big Bob Gibson Habanero red sauce
2 tablespoons Blackberry Jam

Steps:

  • Combine the ingredients in a small bowl and blend well. Make at least 24 hours prior to usage for best flavor. Store the sauce in a tightly covered jar for up to 2 weeks in the refrigerator.

BRINED CHICKEN WITH BIG BOB'S WHITE BBQ SAUCE



Brined Chicken With Big Bob's White BBQ Sauce image

From a New York times article- i found this recipe intriquing and since it derives from a southern state I am always up for that- for we southerners are know for eating WELL! In the article it was suggested that it is good on vegetables as well as poultry

Provided by Shawn C

Categories     Chicken Breast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 18

1 cup apple juice
1 cup water
1 tablespoon salt
1/4 tablespoon garlic powder
1 tablespoon honey
1/2 tablespoon dark brown sugar
1/2 tablespoon soy sauce
1/2 tablespoon fresh lemon juice
8 boneless skinless chicken breasts
1 (16 ounce) bottle big bob's bbq white sauce (or make copycat below)
2 cups mayonnaise
1 cup distilled white vinegar
1/2 cup apple juice
2 teaspoons prepared horseradish
2 teaspoons ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon cayenne pepper

Steps:

  • SAuce: In a large bowl, combine all the ingredients and blend well.
  • Store refrigerated in an airtight container for up to 2 weeks.
  • Chicken: In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered.
  • Cover the bowl and refrigerate for 1 hour.
  • Remove the chicken breasts from the brine and wipe off the excess salt.
  • Preheat an outdoor grill to 400 degrees.
  • Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch.
  • The internal temperature of the chicken breasts should be 160 degrees.
  • Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.

Nutrition Facts : Calories 485.1, Fat 27.2, SaturatedFat 4.9, Cholesterol 87.7, Sodium 1928, Carbohydrate 28.7, Fiber 0.4, Sugar 14.6, Protein 30.2

BIG BOB GIBSON BAR-B-Q VINEGAR SOP MOP



Big Bob Gibson Bar-B-Q Vinegar Sop Mop image

Categories     Sauce     Vinegar

Yield Makes 7 cups

Number Of Ingredients 4

6 1/2 cups distilled colored vinegar (substitute white vinegar)
1/2 cup cayenne pepper
2 tablespoons salt
3 slices lemon

Steps:

  • In a large bowl, combine the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store the sauce in a tightly covered jar for up to 2 weeks at room temperature.

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