Memphis Style Strip With Beer And Molasses Sauce Recipes

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MEMPHIS BBQ SAUCE RECIPE



Memphis BBQ Sauce Recipe image

Memphis BBQ sauce works as glaze and coating to preserve the natural juices and flavors of the meat. All the sauce does in enhance the meat and make it even more addictive to eat.

Provided by cavetools

Categories     Side Dish

Number Of Ingredients 9

1 cup ketchup or tomato paste
3 TBSP Worcestershire sauce
3 TBSP mustard, yellow
1/2 cup white vinegar
1/4 cup brown sugar
Onion powder to taste
1 TSP Paprika
1 TSP Cayenne pepper
½ crushed salt and pepper mix

Steps:

  • After combining all ingredients, and whisking enough to mix them well, add them to a saucepan.
  • This sauce is best eaten warm.
  • All ingredients will have a different consistency and water content that gets released upon cooking.
  • All of this becomes balanced after you heat up all the ingredients over medium-low heat.
  • Keep stirring for 10 minutes on low heat.
  • Immediately remove the sauce from the heat and let it cool in a separate container.
  • Refrigerate the sauce if not using right away.
  • Reheat upon using.
  • Memphis BBQ Sauce is sweet, sticky, and smokey.
  • Pair your Memphis BBQ plate with a side dish of a mild flavor that does not distract from the key ingredient.

Nutrition Facts : Calories 32 kcal, ServingSize 50 g

MEMPHIS BBQ SAUCE



Memphis BBQ Sauce image

What if we told you that you're just 25 minutes away from having your own homemade Memphis-style BBQ sauce? If you think making your own barbecue sauce is complicated, think again. It's as easy as combining all of your ingredients in a medium saucepan, bringing it to a boil, and then simmering until the sauce has thickened, which is usually about 15 to 20 minutes. We developed this Memphis-style barbecue sauce recipe to serve with our Memphis-Style BBQ Nachos, but it is also great for adding to BBQ sandwiches, serving as a dipping sauce, and more. After it's prepared, you can store the sauce in a covered container in the refrigerator for up to one week, but we bet it won't last that long. Once you discover how easy it can be to make your own barbecue sauce, you may never buy a store-bought bottle again.

Provided by Southern Living Test Kitchen

Time 25m

Yield 2 cups

Number Of Ingredients 11

1 cup crushed tomatoes (from 1 [15-oz.] can)
1/2 cup apple cider vinegar
1/4 cup ketchup
1/4 cup unsulphured molasses
2 tablespoons unsalted butter
1 plus 1 tsp. Worcestershire sauce
1 tablespoon light brown sugar
1 tablespoon yellow mustard
1 teaspoon Louisiana-style hot sauce (such as Texas Pete)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Stir together tomatoes, vinegar, ketchup, molasses, butter, Worcestershire, brown sugar, mustard, hot sauce, salt, and pepper in a medium saucepan. Bring to a boil over high; reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Store, covered, in refrigerator until ready to use or up to 1 week.

GRILLED NEW YORK STRIP STEAK WITH BEER AND MOLASSES STEAK SAUCE



Grilled New York Strip Steak with Beer and Molasses Steak Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1 medium onion, finely diced
2 cloves garlic, minced
2 cups ketchup
1/2 cup molasses
1/2 cup apple cider
1/4 cup sugar
3/4 cup lager-style beer
1 tablespoon yellow mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon cayenne pepper
1 tablespoon paprika
3 (1 pound each and 1/2-inch thick) prime-aged New York Strip Steaks
Salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • For the sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.
  • Preheat grill pan. Season steak with salt and pepper and rub with oil. Grill steak about 3 minutes per side for medium-rare. Let rest 10 minutes and serve with sauce on side.

MEMPHIS BLUES BARBECUE SAUCE



Memphis Blues Barbecue Sauce image

Classic sauce for barbecues . Perfect for pork, chicken, lamb and turkey. You can keep it in your fridge for several months. The taste just gets better.

Provided by Tophondo

Categories     Sauces

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 medium onions, finely chopped
2 1/2 cups tomato juice
2 cups ketchup
1 cup HP steak sauce
1 cup apple cider vinegar
1 cup black currant jelly
1/2 cup molasses or 1/2 cup dark sugar syrup
1/2 cup Worcestershire sauce
4 teaspoons liquid smoke
1 teaspoon chili powder
1 pinch cayenne pepper

Steps:

  • Broil the onion softly in a large non-stick skillet.
  • Don't let the onion get brown.
  • Add the rest of the ingredients and simmer for about 15 minutes.
  • Mix the sauce smooth in a food processor. Store in a sealed container in the fridge.

Nutrition Facts : Calories 548.6, Fat 0.8, SaturatedFat 0.1, Sodium 2134.2, Carbohydrate 139.9, Fiber 2.8, Sugar 105.2, Protein 4

MEMPHIS-STYLE RIBS



Memphis-Style Ribs image

Provided by Food Network

Categories     main-dish

Time 22h30m

Yield 6 servings

Number Of Ingredients 28

6 pounds spare ribs
1 3/4 cups cider vinegar
1 3/4 cups apple cider
4 cloves garlic, peeled and minced
2 bay leaves
3 tablespoons Louisiana-style hot pepper sauce
1 tablespoon salt
3/4 cup BBQ Rub, recipe follows
3 cups wood chips
Vinegar Sauce, recipe follows, optional
Excerpted from "Al Roker's Big bad Book of Barbeque" Scribners 2002. Copyright 2002
6 tablespoons packed light brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons coarse salt, such as kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon cayenne pepper
2 cups cider vinegar
1/4 cup ketchup
2 tablespoons packed dark brown sugar
1 tablespoon salt
1 tablespoon Louisiana-style hot sauce
2 teaspoons freshly ground black pepper
1 teaspoon chili powder

Steps:

  • Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient - removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.
  • In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.
  • Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.
  • Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.
  • Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.
  • Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips.
  • Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips--and, if using charcoal, more coals--as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.
  • If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.
  • Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.
  • Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months.
  • Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs.
  • In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.
  • Yield: about 2 1/2 cups

MEMPHIS-STYLE STRIP WITH BEER AND MOLASSES SAUCE



Memphis-Style Strip with Beer and Molasses Sauce image

Categories     Sauce     Beer     Side     Simmer     Boil

Yield serves 6

Number Of Ingredients 19

Three 16-ounce, 1/2-inch-thick prime-aged New York strip steaks
3 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper
Molasses Sauce
2 teaspoons butter
2 strips thick-sliced bacon, cut into 1/2-inch pieces
1/2 medium onion, finely diced
1 garlic clove, minced
1 cup ketchup
1/4 cup molasses
1/4 cup apple cider
1/4 cup lager-style beer
1 tablespoon honey
1 tablespoon prepared yellow mustard
1 tablespoon fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika

Steps:

  • Rub the steaks with the oil and season generously with salt and pepper.
  • Melt the butter in a medium saucepan over medium heat. Add the bacon, onion, and garlic, and sauté for 3 minutes, or until softened. Add the rest of the ingredients, bring to a boil, then reduce the heat to low, and simmer until the sauce is reduced and thickened, 15 to 20 minutes.
  • Preheat the grill or a grill pan to medium-high. Grill the steaks for about 3 minutes per side for medium-rare; brush the steaks with sauce during the last 2 minutes of cooking time. Allow the steaks to rest for 10 minutes, then slice on the diagonal, and serve with the remaining sauce on the side.

MEMPHIS BARBECUE SAUCE



Memphis Barbecue Sauce image

Traditionally Memphis Barbecue is served without a sauce, but since rules are made to be broken try this fantastic sauce on your barbecue.

Provided by Derrick Riches

Categories     Sauce     Condiment

Time 33m

Number Of Ingredients 15

1 cup ketchup
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup onion, pureed
2 tablespoons garlic, minced
2 tablespoons butter
2 tablespoons molasses
2 tablespoons brown sugar
1 tablespoon ​prepared mustard
1/2 tablespoon Worcestershire sauce
1/2 tablespoon paprika
1/2 tablespoon ​ mild chili powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt

Steps:

  • Enjoy!

Nutrition Facts : Calories 78 kcal, Carbohydrate 14 g, Cholesterol 6 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 383 mg, Sugar 11 g, Fat 3 g, ServingSize 2 1/2 cups (10 servings), UnsaturatedFat 0 g

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