Red Eye Barbecue Sauce Recipes

GRILLED CHICKEN WITH REDEYE BBQ SAUCE

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Sprinkle the chicken on both sides with salt and pepper and drizzle with the oil. Place the chicken skin-side up over direct heat and close the grill. Cook for 2 minutes. Flip the chicken and continue to cook with the lid down for 1 additional minute.
• Meanwhile, whisk together the barbecue sauce and coffee in a small saucepan.
• Flip the chicken again so it's skin-side up, move over to indirect heat and brush with some of the redeye barbecue sauce. Close the grill and cook, brushing with the redeye barbecue sauce every 10 minutes, until instant-read thermometer registers 160 degrees F, about 25 minutes. Remove the chicken from the grill and rest at least 5 minutes before serving. Bring the leftover redeye barbecue sauce to a simmer over direct heat for several minutes. Serve the chicken with the redeye barbecue sauce on the side or poured over.
• (Alternatively, you can bake the chicken skin-side up on a wire rack-lined rimmed baking sheet in a 450 degrees F oven for 25 minutes. You do not need to flip the chicken.)Who's Dining:

REDEYE GRAVY AND BBQ SAUCE

Steps:

• Melt butter in heavy saucepot over medium heat.
• Add the bacon, onion and garlic and cook until lightly browned, about 3 minutes.
• Stir in the coffee, ketchup, Worcestershire sauce, mustard, molasses and brown sugar and allow the mixture to gradually come to a boil.
• Reduce heat slightly, and allow the sauce to simmer until thick and richly flavored, about 10 to 15 minutes, whisking from time to time.

RED-EYE BARBECUE SAUCE

Steps:

• In a Dutch oven, heat butter over medium heat. Add garlic and shallot; cook and stir until softened, 5-7 minutes. Add brown sugar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 15-17 minutes., Add remaining ingredients; simmer 10 minutes. Remove from heat. Puree sauce using an immersion blender or cool slightly and puree in batches in a blender. Strain through a fine-mesh strainer. Return to pan; cook and stir until liquid is reduced by a third, 30-40 minutes., Refrigerate, covered, until serving. Serve with grilled meats.

RED EYE (RED BEER)

Steps:

• Pour tomato juice followed by beer in a chilled mug.
• Throw in a pinch of salt and a twist of lime (if using).
• Garnish with olives and serve.

REDEYE RIBS WITH CAFE AU LAIT BARBECUE SAUCE

Steps:

• Make the barbecue sauce: Melt the butter in a heavy saucepan; add in the shallot, garlic, and celery; cook over medium heat until lightly browned, 3-4 minutes.
• Stir in the coffee, ketchup, cream, soy sauce, bourbon, Worcestershire sauce, vinegar, mustard, liquid smoke, and brown sugar; bring to a boil.
• Decrease heat slightly and let the sauce simmer until thick and richly flavored, 8-10 minutes, whisking from time to time.
• Taste for seasoning, adding salt and pepper to taste and more brown sugar (or any other ingredient) as necessary.
• The sauce can be refrigerated, covered, for several weeks; let return to room temperature before serving.
• Make the rub: put the ground coffee, salt, chile powder, onion powder, garlic powder, coriander, pepper, and cinnamon in a small bowl; mix using your fingers to break up any lumps.
• Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack; repeat with the other rack.
• Sprinkle the rub over both sides of the ribs, rubbing it onto the meat; cover the ribs with plastic wrap and let cure in the refrigerator for at least 1 hour or as long as 4 hours (the longer the ribs cure, the richer the flavor will be).
• Meanwhile, make the mop sauce: melt the butter in a saucepan over medium heat.
• Add in the brewed coffee, vinegar, and bourbon; let simmer gently until blended, about 1 minute.
• Whisk in the salt and pepper to taste; let the mop sauce cool to room temperature.
• Set up the grill for indirect grilling and preheat to medium; place a large dip pan in the center of the grill.
• **For gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium.
• When ready to cook, brush and oil the grill grate; place the ribs bone side down in the center of the grate over the drip pan and away from the heat; cover the grill and cook the ribs for 45 minutes.
• Mop or brush the ribs on both sides with some of the mop sauce; recover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 30-45 minutes longer (1 ¼ to 1 ½ hours total).
• When the ribs are done, the meat will have shrunk back from the ends of the bones by about ¼ inch.
• Mop the ribs once or twice more with the sauce.
• Just before serving, brush both sides of the ribs with some of the Cafe au Lait Barbecue Sauce.
• Move the ribs directly over the fire and grill until the sauce is sizzling, 1-3 minutes per side.
• Transfer ribs to a large platter or cutting board; let ribs rest for a few minutes, then cut the racks in half or into single ribs.
• Serve at once with the remaining Cafe au Lait Barbecue Sauce on the side, or drizzle over the ribs.

RED-EYE BARBECUE SAUCE

Steps:

• In a medium saucepan over medium heat, melt the butter. Add the shallot and cook, stirring often, until it begins to brown about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the rest of the sauce ingredients, bring to a simmer, and reduce the heat to low. Simmer, stirring often, until slightly reduced, about 10 minutes. Transfer to a bowl to cool. Enjoy!