Townline Bbq Sauce Recipes

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SKIRT STEAK



Skirt Steak image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 18

1 pound skirt steak
Kosher salt
Freshly ground black pepper
Townline BBQ Sauce, recipe follows
1/4 pound butter
3/4 cup minced onion
1/2 cup minced garlic
2 lemons, zested
5 tablespoons freshly squeezed lemon juice
4 1/4 cups ketchup
1 cup tomato juice
3/4 cup light brown sugar
6 tablespoons molasses
1/2 cup Worcestershire sauce
1/2 cup chili powder
4 tablespoons white wine vinegar
1 1/2 tablespoons chipotle puree
Pinch kosher salt

Steps:

  • Prepare a charcoal fire or preheat a gas grill.
  • Season the skirt steak with salt and pepper and lightly brush both sides with sauce. Cook the steak on the grill for about 3 minutes on each side. Slice the steak diagonally and serve.
  • Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for an additional 5 minutes. Stir in the lemon zest, lemon juice, ketchup, tomato juice, brown sugar, molasses, Worcestershire sauce, chili powder, vinegar, chipotle puree, salt and 3 cups water and bring to a boil. Lower the heat and simmer for 30 minutes, stirring frequently.

TOWNLINE BBQ PORK RIBS



TownLine BBQ Pork Ribs image

Provided by Food Network

Categories     main-dish

Time 5h25m

Yield 18 servings

Number Of Ingredients 32

3 St. Louie style pork ribs, 2.5 pounds each
2 cups TownLine BBQ Rub (see recipe)
2 cups TownLine BBQ Texas Mop Base (see recipe)
1 cup store bought or TownLine BBQ Sauce (see recipe)
1/2 cup paprika
1/3 cup kosher salt
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons black pepper
1/4 cup garlic powder
1/2 tablespoon cayenne powder
4 cups canola oil
1 cup apple juice
2 teaspoons salt
1 teaspoon black pepper
1/4 pound butter
1/2 cup minced garlic
3/4 cup minced onion
2 lemons, zested and chopped (zest only)
5 tablespoons lemon juice
4 1/3 cups ketchup
1 cup tomato juice
3/4 cup light brown sugar
6 tablespoons molasses
8 tablespoons Worcestershire Sauce
1/2 cup chili powder
4 tablespoons white vinegar
1 1/2 tablespoons chipotle puree
3 cups water
Pinch of salt

Steps:

  • Lay the ribs on baking sheets and generously season with TownLine BBQ Rub on the top and bottom of the meat, shaking off any excess rub.
  • Preheat an indirect smoker or charcoal grill with hard wood lump charcoal to a temperature of 225 degrees. Once the grill is to temperature, add chunks of hickory or oak for smoke. Allow the wood to burn down to maintain your 225 degree temperature.
  • Place the ribs in the prepared smoker and close the cover. (For a home grill, add a little wood to the coals and offset the fire to one side of the grill and cover.) Do not touch for 1 hour.
  • Meanwhile, to make the Texas Mop Sauce, combine the TownLine BBQ Texas Mop Base with the TownLine BBQ Sauce. After one hour open the smoker and baste the ribs (meat side up) with a generous brush of Texas Mop Sauce and sprinkle evenly with TownLine BBQ Rub. Close the smoker and set a timer for 30 minutes and repeat the step. Continue to do this for 3 hours. Remove the ribs from the smoker and serve.
  • To reheat, baste the ribs with Texas Mop Sauce and put on a grill and cook over medium heat for approximately 15 minutes.
  • Mix all the ingredients together in a bowl. Use immediately, or store the rub in a tightly sealed container for up to 3 months.
  • Combine the ingredients in a bowl. Yield: 5 cups.
  • In a heavy bottom 5 quart sauce pot, melt the butter over medium heat. Add the garlic and cook for 5 minutes. Add the onion and cook for an additional 5 minutes. Add the remaining ingredients, bring to a boil, lower to a simmer and cook for 30 minutes on low heat, stirring frequently not to burn. Remove from the heat and cool.

TOWNLINE BBQ SAUCE



Townline BBQ Sauce image

I saw pitmaster Joseph Realmuto from Townline Barbeque in Sagaponack, NY, make this on the Barefoot Contessa show Get Grilling, and it looked mighty good. I'm putting here for safekeeping. I have halved the original recipe(the original recipe makes 4 quarts). Great on everytning! Enjoy! I use this on corn and toful and veggies. One reviewer says he freezes the sauce in plastic container, and it doesn't freeze solid, so he can spoon out the amount he wants. Cool. I have also included amounts for quartering the recipe to make 1 quart.

Provided by Sharon123

Categories     Sauces

Time 50m

Yield 2 quarts

Number Of Ingredients 14

1/8 lb butter (1/2 stick-some people have replaced the butter with olive oil)
1/3 cup minced onion
1/8-1/4 cup minced garlic
1 lemon, zested
2 1/2 tablespoons fresh lemon juice
2 1/8 cups ketchup
1/2 cup tomato juice
1/3 cup light brown sugar
3 tablespoons molasses
1/4 cup Worcestershire sauce
1/4 cup chili powder
2 tablespoons white wine vinegar
3/4 tablespoon pureed chipotle chile (if too spicy for you cut the amount in half)
1 pinch kosher salt

Steps:

  • Melt the butter in a large heavy-bottomed pot over medium heat.
  • Add the onion and cook for 5 minutes.
  • Add the garlic and cook for 5 more minutes.
  • Stir in the lemon zest, lemon juice, ketchup, tomato juice, brown sugar, molasses, Worcestershire sauce, chili powder, vinegar, chipotle puree, salt and 1-1 1/2 cups water and bring to a boil(start with one cup, it will be thicker, then add more water if you want it thinner) .
  • Lower the heat and simmer for 30 minutes, stirring frequently, or to consistency you like(by simmering a little longer).
  • Makes 2 quarts.
  • Note:.
  • To cut this recipe in half use the following amounts:.
  • 2 Tbsp butter
  • 3 Tbsp minced onion
  • 1-2 Tbsp minced garlic
  • 1/2 lemon, zested
  • 1 1/4 Tbsp freshly squeezed lemon juice
  • 1 cup ketchup
  • 1/4 cup tomato juice
  • 3 Tbsp light brown sugar
  • 1 1/2 Tbsp molasses
  • 1/8 cup Worcestershire sauce(2 Tbls.)
  • 1/8 cup chili powder(2 Tbls.)
  • 1 Tbsp white wine vinegar
  • 1 tsp chipotle puree(just puree a chipotle chili from the can)
  • Pinch kosher salt.
  • And use 3/4 cup water.

Nutrition Facts : Calories 798.3, Fat 26.4, SaturatedFat 15.1, Cholesterol 61, Sodium 3907.3, Carbohydrate 149.7, Fiber 8.4, Sugar 119.8, Protein 8.7

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