Ginas Buttermilk Bbq Sauce Recipes

GINA'S BBQ BRIE WITH RASPBERRIES

Steps:

• Preheat grill to medium-high heat.
• Add raspberries, red wine vinegar, brown sugar, and pinch of red pepper flakes to a medium saucepan and bring to a boil over medium heat. Simmer for 25 minutes until thick.
• Put the wheel of brie in center of the cedar plank. Scoop the raspberry syrup on top. Place cedar plank with cheese away from the flames on the grill. Cover the lid and cook for 20 minutes until the brie is soft and oozy to the touch. Remove from the grill and serve directly from the plank with crackers alongside.

GINA'S TENNESSEE BBQ SAUCE

Steps:

• Put all the ingredients into a sauce pan.
• Bring to a boil then reduce heat and simmer on low for 20 minutes stirring frequently.
• Brush on meat while baking or grilling, turning meat often.

BUTTERMILK BARBECUE CHICKEN

Steps:

• Whisk buttermilk, brown sugar, cider vinegar, garlic, thyme, pepper, paprika, cumin, cayenne, and salt together in a bowl.
• Trim wing flats from the chicken. Cut along both sides of the backbone from the tail to the neck; remove backbone. Make a 1/4-inch-deep cut through the piece of cartilage in the center. Open up both sides to reveal breastbone; lift out. Cut chicken in half through the center line.
• Place both halves in a resealable zip-top bag and pour in the buttermilk marinade. Place the bag in a bowl to catch any leaks. Press air out and seal. Marinate in the fridge for 6 to 18 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and transfer onto a paper towel-lined plate. Blot off excess marinade.
• Place chicken on the grill cut-side down, skin-side up; cover and cook for 20 minutes.
• Flip chicken over and continue grilling for 7 to 10 minutes. Flip once more and grill until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

BBQ RANCH DIPPING SAUCE

Steps:

• Mix in all the ingredients until smooth. Cover and chill for 1 hour to meld the flavors.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

GINA'S BBQ CABBAGE

Steps:

• Cook the bacon in a large saucepan over medium-low heat until the fat has started to render but the bacon is not yet crisp. Add the red onions, apples, salt and pepper, to taste. Saute until the mixture softens, about 5 minutes. Add the cabbage and stir until it begins to soften and wilt down; season again with salt and pepper, to taste. Add the chicken broth and the apple cider vinegar and reduce over medium-low heat. Cover and stir occasionally until the cabbage is tender.
• Once cabbage is cooked, remove the lid and add the Neely's BBQ sauce. Turn heat to medium and let the liquid reduce until it's nice and syrupy. Transfer to a serving bowl and top with pat of butter. Serve hot.