West Coast Bbq Sauce The Blue Ribbon Winner Of Foodtvcoms Championship Cook Off Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BARBECUED MANGO MADNESS--THE RUNNER-UP OF FOODTV.COM'S CHAMPIONSHIP COOK-OFF



Barbecued Mango Madness--the Runner-Up of Foodtv.Com's Championship Cook-Off image

This recipe is based on taste alone. It has never been measured out. It always comes out right.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 11

Ketchup
Soy sauce
Balsalmic vinegar
A dash of lemon juice
Brown sugar
2 cloves garlic
1 onion
1 green pepper
Olive oil
Salt and pepper
2 mangos, pureed

Steps:

  • Heat pan and add olive oil. Add onions, garlic, green peppers and salt and pepper. Cook slightly till tender.
  • Add remaining ingredients. Simmer for a bit till nice and semi-thick in texture. Remove from heat and cool.
  • Mixture can either be pureed or strained before applying to chicken, which is what this recipe was created for. Big winner at Buccaneer tailgating events. Enjoy!

BLUE RIBBON SWEET 'N SMOKY BARBECUE SAUCE



Blue Ribbon Sweet 'n Smoky Barbecue Sauce image

Make and share this Blue Ribbon Sweet 'n Smoky Barbecue Sauce recipe from Food.com.

Provided by skigb

Categories     Sauces

Time 20m

Yield 2 1/3 cups

Number Of Ingredients 8

2 teaspoons vegetable oil
1/4 cup onion
1 1/2 cups ketchup
3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1/2 cup honey
2 tablespoons barbecue seasoning
1 teaspoon prepared mustard

Steps:

  • Heat oil in Medium (3-qt.) Saucepan over medium heat.
  • Add onion.
  • Cook 2 minutes or until tender.
  • Stir in remaining ingredients; return to a boil.
  • Reduce heat to medium-low.
  • Simmer,covered, 10 minutes.
  • Using Barbecue Basting Brush, brush barbecue sauce on food during the last 10 - 15 minutes of grilling to prevent burning.
  • When getting ready to grill, portion out just the amount of sauce you need for brushing on your meat, this way the barbecue basting brush used on uncooked meat will not be in contact with the sauce being passed at the table.
  • Refrigerate unused sauce, covered, up to 2 weeks.

Nutrition Facts : Calories 430.5, Fat 4.5, SaturatedFat 0.6, Sodium 1961, Carbohydrate 104.8, Fiber 0.9, Sugar 97.8, Protein 3.1

BARBECUE CHAMPIONSHIP RIBS



Barbecue Championship Ribs image

The ribs that are prepared for the big cook-offs around the country are quite different than what you would normally cook at home or eat in a restaurant. Over the years of cooking, the barbecue pros have learned that making your ribs a little bit too tender and a little bit too sweet can get you a good score when they are judged.

Provided by Food Network

Categories     main-dish

Yield Makes 4 to 6 servings

Number Of Ingredients 36

2 slabs St. Louis cut pork ribs (about 2 1/2 pounds each)
Ray's Supersweet Rib Rub, recipe follows
1 cup packed brown sugar
1/2 cup honey
1/4 cup butter, melted
1/4 cup Tiger Sauce or other pepper sauce that's not too vinegary
Thick and Rich Barbecue Sauce, recipe follows
1/2 cup Sugar in the Raw
1/2 cup packed light brown sugar
1/2 cup kosher salt
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried grated orange peel
1/4 teaspoon ground thyme
1/4 teaspoon cinnamon
1/4 teaspoon ground chipotle (or cayenne pepper)
1/4 cup butter
1 small yellow onion, finely chopped
3 garlic cloves, crushed
1 jalapeno, seeded and minced (leave the seeds in if you like it hot)
1/2 teaspoon celery seed
2 cups ketchup
1/2 cup cider vinegar
1/2 cup honey
1/3 cup yellow mustard
1/4 cup apple juice
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Louisiana hot sauce
1 tablespoon tomato paste
1 teaspoon liquid smoke (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Prepare your cooker to cook indirectly at 235 degrees F using medium pecan wood for smoke flavor.
  • Peel the membrane off the back of the ribs and trim any excess fat. Season the ribs liberally on both sides with the barbecue rub. Place the ribs in the smoker, meat-side up, and cook for 2 hours. Flip the ribs and cook for 45 minutes.
  • Lay out two double-thick sheets of heavy-duty aluminum foil. Lay one slab on each piece of foil, meat-side up. Top each slab with half of the brown sugar. Drizzle each slab with half of the honey, butter, and Tiger Sauce. Close up the rib packages, pressing out as much air as possible. Do not seal the packages tightly; they need to breathe a little.
  • Return to the cooker for 30 minutes. Open the packages and check for doneness by pushing a toothpick into the meat. It should go in and out very easily. If you want the ribs more tender, just wrap them back up and cook a little longer. When they're as you like them, transfer to a sheet pan. Remove the foil and return the ribs to the cooker meat-side down. Brush the bone side liberally with barbecue sauce and cook for 10 minutes. Flip the ribs and brush the meat side liberally with barbecue sauce. Cook for 20 minutes. Transfer to a cutting board and tent loosely with foil. Let rest for 5 minutes. Slice each rib individually and transfer to a platter to serve.
  • This rub is extra-sweet and goes really well with ribs and other cuts of pork. It is a good choice if you like to serve your ribs dry. The sweetness will have the guests thinking you used barbecue sauce. This one isn't recommended for hot grilling because all that sugar makes it burn pretty easily. I like to mix it in the food processor for a finer grind, but if you like it coarse just mix it in a bowl.
  • Combine all the ingredients in the bowl of a food processor with a metal blade. Process for 5 seconds, until the lumps are gone. The rub may be stored in an airtight container in a cool place for up to 6 months.
  • This is a big, thick, red barbecue sauce made with fresh ingredients and a lot of love in your kitchen. Every barbecue cook I have ever known has a mother sauce they've been working on for years and this would be a great place to start on yours. You can skip the liquid smoke if you like, but I think it adds a nice layer to barbecue sauce.
  • In a medium saucepan over medium heat, melt the butter. Add the onion, garlic, and jalapeno and cook for about 8 minutes, stirring occasionally, until soft. Add the celery seed and mix well. Cook for 1 minute. Add the ketchup, vinegar, honey, mustard, apple juice, soy sauce, Worcestershire, hot sauce, tomato paste, liquid smoke (if using), salt, and pepper. Mix well and bring to a simmer. Cook for 20 minutes, mixing often, until thickened. Remove from the heat and serve or cool and store the sauce in an airtight container in the refrigerator for up to 1 week.

WEST COAST BURGER



West Coast Burger image

Provided by Brian Boitano

Categories     main-dish

Time 49m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons canola oil
2 medium onions, diced
2 tablespoons yellow mustard
Pinch salt
1/3 cup mayonnaise
3 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Steps:

  • Caramelized Onions: Heat the canola oil in a large skillet over medium heat. Add the onions and cook until soft and lightly caramelized about 15 minutes. Add the mustard and a pinch of salt and cook for another 2 minutes. Remove the onions from the pan to a small bowl and set aside.
  • Special Sauce: In a medium bowl combine all the ingredients and whisk until smooth.
  • Burgers: Preheat the broiler to low.
  • Form the ground meat mixture into 6 equal patties. Do not over handle or compress the patties, keep them loose. This will help create a tender burger. Over mixing and compacting will result in a tough heavy burger.
  • Heat the canola oil a large heavy-bottomed skillet over medium-high heat.
  • In a small bowl combine the salt, pepper and garlic powder and season the burgers generously with the mixture. Put the patties in the skillet and cook for 4 minutes. Flip and let cook for 1 minute, then top each patty with a piece of cheese. Cook for another 2 minutes until the cheese is melted and the burgers are medium.
  • While the burgers are cooking, lightly brush the buns with melted butter and put them on a sheet pan. Broil until lightly toasted, about 2 minutes.
  • To assemble, split the buns and spread each half with about a tablespoon of the special sauce. Put the burgers on the bottom half of each bun, top with caramelized onions, tomato and lettuce. Cover with the top half of the bun and serve.

MY TRIPLE COOK-OFF WINNING CHILI



My Triple Cook-Off Winning Chili image

This recipe had the right amount of heat! The flavors blend well and it has fast become a favorite of many on the Crew!

Provided by Kelly Williams

Categories     Chili

Time 1h50m

Number Of Ingredients 22

SAUTE, DRAIN GREASE:
3 lb lean hamburger
1 green bell pepper, diced
1 red bell pepper, diced
4-8 fresh jalapenos, diced small (add as many as you like for heat, but add at least 4 for mild for the kiddos. *i usually add all 8 for hotter!)
1 large onion, diced large
salt, pepper, and garlic powder to taste (start with about a tsp each salt and garlic powder and a 1/2 tsp pepper; you'll be adding more later)
DUMP INTO CROCK POT OR LARGE STOCK POT AND ADD:
1/3 c good chili powder
1 3/4 c ketchup, I use Heinz
3 Tbsp lemon juice concentrate
1/3 c dark brown sugar, can sub light but I just don't even buy that kind anymore because it always turns into a brick
1 Tbsp Worcestershire sauce, I use Lea & Perrins
2 tsp regular white vinegar
1 1/2 tsp yellow table mustard, French's
1 1/2 Tbsp cumin
3 c spicy hot V8 juice
1 (16 oz.) can(s) dark red kidney beans, rinsed and drained first in a colander til no longer foamy/bubbly
2 pkg fresh sliced mushrooms, 8 oz. each
2 can(s) Del Monte original stewed tomatoes, with the juice; crush tomatoes with hands as you add; 14 1/2 oz. each can
1 c beef bouillon, i use superior touch better than bouillon beef base (dissolve 1 tsp. beef base into 1 cup hot water to make 1 cup bouillon)
*more salt, pepper and garlic powder to taste

Steps:

  • 1. Saute hamburger, green pepper, red bell pepper, jalapenos in a pan. Add 1 teaspoon (each) of salt, pepper, and garlic powder. Add 1/2 tsp black pepper.
  • 2. Drain the grease.
  • 3. Into a large stock pot or Crock Pot, add the sauteed hamburger meat. Then add the rest of the ingredients.
  • 4. Stir all and bring just to a low simmer. Reduce heat and cook for at least 1 1/2 hours on low. Stir gently and occasionally. You can do this on the stove or in a large Crock Pot. Either way works.
  • 5. Thick, rich, slightly sweet/slightly hot chili! Very unique! Enjoy!! :D

More about "west coast bbq sauce the blue ribbon winner of foodtvcoms championship cook off recipes"

BLUE RIBBON BBQ SAUCE RECIPE | PERFECT FOR GRILLING - BAREFOOT …
Preheat your grill to medium-high heat.; Brush your meat with a generous amount of BBQ sauce.; Grill the meat for a few minutes, allowing the sauce to caramelize.; Keep a close eye on the …
From barefootfarmbyron.com


MAKE PERFECT BLUE RIBBON BBQ RIBS FOR THE 4TH OF JULY …
Jun 26, 2015 Cut between the ribs and transfer them to a warmed platter. Drizzle with the barbecue sauce and serve immediately, passing additional sauce at the table. Alternately, you can brush on some sauce, put the ribs back on …
From theheritagecook.com


WEST COAST BBQ SAUCE THE BLUE RIBBON WINNER OF FOODTVCOMS …
Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper …
From tfrecipes.com


12 CHILI COOK-OFF CHAMPION RECIPES
Jan 11, 2024 And they could be your ticket to a blue ribbon, too. These chili recipes are the chili cook-off champions! And they could be your ticket to a blue ribbon, too. ... and used about 18 …
From allrecipes.com


24 HOMEMADE BARBECUE SAUCE RECIPES
May 24, 2024 Our best homemade barbecue sauce recipes include barbecue sauce for ribs, barbecue sauce with tomato sauce, barbecue sauce for chicken, and plenty more. ... Eastern North Carolina Barbecue Sauce with a West …
From allrecipes.com


WEST COAST BBQ SAUCE--THE BLUE RIBBON WINNER OF FOODTV.COM'S ...
Rate this West Coast Bbq Sauce--the Blue Ribbon Winner of Foodtv.Com's Championship Cook-Off recipe with 1 sweet vidalia or maui onion, minced, 4 cloves garlic, minced, 1 tbsp minced …
From recipeofhealth.com


28 BLUE-RIBBON RECIPES FROM FAIRS ACROSS AMERICA
Apr 23, 2024 Blue-Ribbon Red Velvet Cake This two-layer beauty features a striking red interior. It calls for more cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the …
From tasteofhome.com


WEST COAST BBQ SAUCE--THE BLUE RIBBON WINNER OF FOODTV.COM'S ...
Ingredients 1 sweet Vidalia or Maui onion, minced 4 cloves garlic, minced 1 tablespoon minced ginger 3 tablespoons olive oil 3 tablespoons butter 1/2 cup red wine 1 cup pineapple juice, …
From recipenode.com


WEST COAST BBQ SAUCE--THE BLUE RIBBON WINNER - RECIPEBRIDGE
Ingredients. 1 sweet Vidalia or Maui onion, minced; 4 cloves garlic, minced; 1 tablespoon minced ginger; 3 tablespoons olive oil; 3 tablespoons butter; 1/2 cup red wine
From recipebridge.com


WEST COAST BBQ SAUCE--THE BLUE RIBBON WINNER OF FOODTV.COM'S ...
Get West Coast Bbq Sauce--the Blue Ribbon Winner of Foodtv.Com's Championship Cook-Off Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; ...
From foodnetwork.cel28.sni.foodnetwork.com


BLUE RIBBON BARBECUE SAUCE - THE PERFECT PORTION
Store-bought barbecue sauces may be convenient, but they are typically loaded with sugar or corn syrup. We season a rich tomato base with a little molasses, vinegar, and liquid smoke for a standout sauce in a mere 15 minutes. Blue …
From theperfectportion.com


CHAMPIONSHIP AWARD WINNING TEXAS STYLE COOK OFF …
Jan 2, 2019 Championship Award Winning Texas Style Chili Recipe serves 2-4 prep time: 5 minutes cook time: 55 minutes total time: 1 hour. 1 pound ground chuck beef; 1 serrano pepper; 1 cup no sodium beef broth; 1 cup no sodium …
From iamafoodblog.com


RECIPES ARCHIVES - WEST COAST FOOD
By Chef Ned Bell, from his Lure Cookbook Serves 8 INGREDIENTS Sauce Vierge Roma tomatoes, seeded and diced (4 tomatoes or about 3 cups) Large shallot, finely chopped… 0 Chef Stories December 4, 2017
From westcoastfood.ca


WEST COAST BBQ SAUCE - BIGOVEN
Oct 13, 2014 West Coast BBQ Sauce recipe: the Blue Ribbon Winner of Foodtv.Com's Championship Cook-Off. the Blue Ribbon Winner of Foodtv.Com's Championship Cook-Off …
From bigoven.com


Related Search