Island Bbq Sauce Recipes

ISLAND BARBECUE CHICKEN

Steps:

• Place chicken in a container large enough to hold it all. In a separate medium bowl, combine the garlic, ginger, soy sauce and brown sugar. Mix well and pour over the chicken. Seal container and let marinate in the refrigerator overnight.
• Preheat an outdoor grill for medium to low heat and lightly oil grate.
• Grill chicken over medium to low heat for 1 hour, turning halfway through cooking time. Chicken is done when it's juices run clear.

ASIAN BBQ SAUCE

Steps:

• Whisk the ketchup, mustard, brown sugar, vinegar, ginger, green onions , cayenne, soy sauce, and sesame oil in a medium saucepan. Bring to a simmer, stirring occasionally, and remove the pan from the heat.
• Let the sauce cool to room temperature, then use toward the end of barbecuing, applying the sauce with a basting brush and serving extra sauce on the side.

TROPICAL ISLANDS BARBECUE SAUCE

Steps:

• Heat oven to 425°F
• Line a shallow baking pan with nonstick foil.
• Place sweet onions in butter in a small saucepan and sauté until soft and translucent.
• Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce and Worcestershire sauce.
• Stir until combined and cook over medium heat and thickened, 20 to 30 minutes.

HAWAIIAN BBQ SAUCE

Steps:

• In a blender or food processor, add all ingredients and process until smooth.
• Transfer to a medium sauce pan, cover half way with a lid to prevent splashing and simmer on low for 20 minutes. Transfer to a glass jar and let cool. Use as you would use a store bought BBQ sauce.

ISLAND BBQ SAUCE

Steps:

• Chop up Cubanelle peppers, onion, and Jamaican Pepper. Place into a saucepan along with Spiced rum and Lime Juice. Cook on medium until soft, approximately 40 minutes. Then place in food processor and process until smooth and creamy. Return to pot. Now stir in remaining ingredients on low heat for thirty minutes. This sauce will do best if allowed to sit for a few days. The sweet spiciness of it goes very well pork.

ISLAND BARBECUE CHICKEN

Steps:

• Add chicken and flour to bag and shake to coat evenly. Discard any excess flour.
• Heat olive oil in non-stick skillet. Add chicken pieces and brown on both sides. This step can be skipped but it is worth the extra time as it adds colour and flavour to the dish.
• Puree a can of diced tomatoes and add to slow cooker. Finely dice onion, red pepper and fresh pineapple. Stir into tomatoes with remaining sauce ingredients. Top with browned chicken pieces, meaty side up, and cover with sauce. Cover and cook on low heat 4-6 hours (High 2-3 hours).
• Serve over your choice of cooked whole grain and pass the extra sauce. Garnish with fresh quartered pineapple slices and sprigs of parsley.

THOUSAND ISLAND BBQ DRESSING

Steps:

• Combine all ingredients in a small bowl.
• Stir together until well blended.
• Store leftovers covered in the refrigerator.

HOG ISLAND BBQ OYSTERS

Steps:

• Combine everything but the oysters in a saucepan. Let sauce ingredients simmer over low heat for about 15 minutes.
• Place each oyster back in its shell. Spoon about 1 tablespoon of sauce onto each oyster and place in a covered BBQ kettle to cook for 5 minutes. Serve immediately.

ISLAND BBQ SAUCE

Steps:

• Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, SPLENDA® Brown Sugar Blend, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.