Rudy Mikeskas Bar B Q Sauce Recipes

RUDY'S COPYCAT BBQ SAUCE

Steps:

• Combine all ingredients in a large pot. Simmer until slightly reduced. I let it simmer for about 30 minutes while the chicken cooked. I brought some out to Tony and I was so happy that he liked it! And as it cooled, he put his finger in it again and said - "this is really good!"

FOX BROS. BAR-B-Q BRISKET CHILI

Steps:

• In a medium heavy-bottomed pot set over medium heat, add the onions, jalapenos, garlic, butter, oil, salt and pepper. Sweat the vegetables until tender. Add the stock, tomatoes, chili powder, adobo sauce, salt, tomato paste, chipotle powder, garlic powder, onion powder, black pepper, sugar and cumin. Bring to a boil, then reduce the heat and simmer for 20 minutes.
• Add the brisket to the chili. In a small bowl, whisk the maseca into 1 cup warm water to make a slurry. Add the slurry to the chili. Simmer for 5 to 10 minutes, stirring often to avoid letting the meat settle on the bottom.
• Cut open a bag of chips from the top or side, ladle in some chili over the chips. Repeat for the remaining bags of chips and chili. Top with some Cheddar, red onions, some jalapenos for more heat and maybe even a dollop of sour cream! Mix it up and eat!

RUDY MIKESKA'S "ALL PURPOSE" SEASONING RUB

Steps:

• Mix all ingredients together and place in an airtight container. Rub on beef, pork, chicken, lamb (anything) generously and marinate 1 to 5 days, refrigerated, before cooking.

BING BANG BEST BAR-B-QUE SAUCE

Steps:

• This recipe has a unique flavor to it after we had a bumper crop of Bing cherries from our tree. Enjoy it!
• Simmer all of the above ingredients on medium heat for 30 minutes.
• Then put in an ovenproof baking dish and bake in 375 degree oven for 1 hour till thick and rich.
• Use for coating meat, fish or poultry.