Mesa Grill Bbq Sauce Recipes

MESA GRILL'S SOUTHWESTERN POTATO SALAD

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

MESA GRILL STEAK SAUCE

Steps:

• Whisk together the ketchup, horseradish, honey, mustard, maple syrup, Worcestershire, and ancho powder in a small bowl until combined, and season with salt and pepper.
• Cover and refrigerate for a least 1 hour to allow the flavors to meld.
• Bring to room temperature before serving.
• The sauce will keep for up to 2 days in the refrigerator stored in a tightly sealed container.

MESA GRILL BREAD/ROLLS

Steps:

• Put yeast, water and sugar in mixer bowl and let proof.
• Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.
• Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (depending on whether you are doing it by hand or mixer with dough hook) until it is soft as a baby's ass but a bit sticky.
• Cover with plastic, proof for 15 minutes.
• Form loaves/rolls, cover with towel and proof for 1/2 hour.
• Score loaves/rolls,egg wash and sprinkle with additional polenta.
• Bake at 350 until golden.

MESA BARBECUE SAUCE

Steps:

• Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Pour the mixture in a food processor and puree.
• Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen.

MESA BBQ SAUCE

Steps:

• In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
• Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.

MESA GRILL BBQ SAUCE

Steps:

• 1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30-40 minutes until thickened, stirring occasionally. 2. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

GRANT'S FAMOUS MIDNIGHT GRILL BBQ SAUCE

Steps:

• In a medium bowl, stir together the barbeque sauce, whiskey, Worcestershire sauce, ginger, cayenne pepper, paprika, chili powder, garlic powder, onion salt, oregano, red pepper flakes, sugar, ground black pepper, and hot pepper sauce. Cover, and keep refrigerated until ready to use.

MESA GRILL PORK TENDERLOIN WITH ANCHO BOURBON SAUCE RECIPE

Steps:

• 1) Preheat oven to 400 2) Stir together spices 3) Heat oil in medium saute pan over HIGH Heat 4) season pork with salt on both sides and then dredge in spices 5) Place pork in pan and sear on all sides for 8-10 minutes 6) transfer to oven for 8-10 minutes 7) remove pork and let sit for 5 minutes 8) slice into 1 inch pieces. Put some bourbon ancho sauce on the plate, top with the pork and then spoon more sauce on top along with spoke red pepper sauce