Umami Barbeque Sauce Recipes
SEA SCALLOPS WITH CHILI SAUCE
This easy recipe for Sea Scallops with Chili Sauce is simple yet rich in umami deliciousness.
Provided by IGIS
Categories Main Dish
Number Of Ingredients 5
Steps:
- In small bowl, combine chili powder, cumin, 1/4 tsp. salt, and 1/8 tsp. pepper. Pat scallops dry with paper towels. Rub seasoning mixture over scallops.
- In large, heavy skillet, over medium heat, melt 1 tbs. butter. Cook scallops 2 minutes on each side or until golden and opaque. Remove from skillet; keep warm.
- Add wine or broth to skillet, stirring to loosen any browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.
UMAMI BARBEQUE SAUCE
The best combination of sweet, sour, salty, bitter, and savory I could come up with for a barbeque sauce. Serve over chicken, beef, pork, or most seafood.
Provided by JoyfulHands
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 40m
Yield 28
Number Of Ingredients 13
Steps:
- Heat oil in a saucepan over medium-high heat. Add onion; cook, without stirring, until onions darken, about 5 minutes. Pour sherry wine into the pan. Simmer to cook off alcohol, about 1 minute. Stir in tomato juice, soy sauce, pomegranate molasses, ketchup, vinegar, Worcestershire sauce, pineapple juice, espresso, and chipotle peppers; bring sauce to a boil.
- Reduce heat to low until sauce is just simmering. Add brown sugar; stir well to dissolve. Simmer sauce, stirring occasionally, until flavors are combined, about 20 minutes. Strain sauce to remove onions and chipotle peppers. Refrigerate until cool.
Nutrition Facts : Calories 34.2 calories, Carbohydrate 7 g, Fat 0.5 g, Fiber 0.2 g, Protein 0.5 g, Sodium 378.5 mg, Sugar 5.8 g
GOCHUJANG KOREAN BBQ SAUCE
This Sticky, sweet and mildly spicy Korean Gochujang BBQ Sauce recipe will be your new go-to favorite BBQ Sauce recipe.
Provided by Robyn
Categories BBQ Sauce
Time 20m
Number Of Ingredients 10
Steps:
- Over a low simmer, add the avocado oil, garlic and ginger and cook long enough to soften, no more than 2 minutes. Next, add the remaining ingredients and let simmer over low heat for 10 minutes to combine. Remove from heat until ready to use.
- Add sauce to grilled meats such as Smoked Baby Back Ribs. Add the sauce at the end since any sauce with sugar will burn on the grill or in the oven.
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3.8/5 (30)Total Time 15 minsCategory Seasoning
- Heat the broth in a small saucepan over medium heat. Add the garlic and ginger and simmer for 3 minutes. Stir in the molasses, Date Syrup, tomato paste, and black pepper and bring just to a boil. Reduce the heat to low and simmer for 1 minute. Remove from the heat, and then stir in the miso mixture, blended lemon, and rice vinegar. Taste and adjust the seasonings, if needed.
- Allow the sauce to cool before transferring to a jar or bottle with a tight-fitting lid or pouring the sauce into an ice cube tray and freezing into individual portions.
- * Vinegar is an honorary Green Light condiment because of the health-promoting benefits of its acetic acid.
KOREAN BBQ MARINADE | UMAMI
From umami.site
4.6/5 (5)Category Dinner, SauceCuisine Asian, KoreanTotal Time 12 mins
- In a small pan, toast the sesame seeds for a couple of minutes over medium heat. Make sure to keep the seeds moving while the seeds are toasting, so they toast evenly and don’t burn. The seeds are done when they’ve browned a little and have a nice toasted smell to them.
- In a small bowl combine the soy sauce, ginger, garlic, brown sugar, sesame seeds, and green onions, along with a pinch of black pepper.
- If you have the time, let the marinade sit for 15 minutes or so to let the flavors come together, before using it. Marinate whatever you’re cooking in the sauce for at least an hour before cooking. This marinade can be made ahead of time and is fantastic when it’s allowed to work it’s magic overnight.
UMAMI BARBECUE - PULLED PORK - LEARN TO BBQ
From learntobbq.com
Ratings 3Calories 222 per servingCategory Main Course
- While we work on the Umami Sauce we can preheat the Camp Chef Woodwind Grill with Sidekick. We set the temperature to 300F.
- Then set the smoke level to 7. So you know 10 is the highest you can set it to maximize smoke.
- We keep the rub very simple. We use an SPG or Salt, Pepper and garlic rub. Our favorite one is Montreal Steak Seasoning that is SPG but with a little red pepper, onion, and paprika thrown in. We will use about 1 cup of rub.
- Using a foil pan so we can have an easy clean up add the rub to every inch of the pork shoulder.
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