Cooking at Ravens: BBQ Sauce
Learn this easy and delicious BBQ sauce with Joan Stanford, Jeff Stanford, and Chef Sadhana!
Ravens Restaurant:
The Stanford Inn by the Sea:
Stanford Inn's Wellness Center:
Bourbon BBQ Sauce
Sweet and tangy bbq sauce, can be made on a smoker or in a oven add a couple drops of liquid smoke
Join the Team
Instructions
INGREDIENTS
1/2 onion, minced
4 Clove garlic, minced
3/4 Cup bourbon whiskey (Jack Daniels) for the sauce
1/4 Cup bourbon whiskey (Jack Daniels) for the cook
1/2 Teaspoon black pepper
1/2 Tablespoon salt
2 Cup ketchup
1/4 Cup tomato paste
1/3 Cup Cider Vinegar
1/4 Cup Worcestershire sauce
1/2 Cup brown sugar
1/3 Teaspoon Hot Pepper Sauce
1 Tablespoon Webber Dry rub
1 Chipotle pepper (optional spicey)
• When ready to cook, set grill temperature to 350˚F and preheat, lid closed for 15 minutes.
• In a large skillet combine the onion, garlic, and whiskey. Simmer for 20 minutes on the Traeger or until onion is translucent.
• Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, Worcestershire sauce, brown sugar, and hot pepper sauce.
• Bring to a boil. Reduce the heat on the smoker to 225˚F and simmer for 20 more minutes.
• Run sauce through a strainer if you prefer a smooth sauce or blender. Use on your favorite BBQ recipes. Enjoy!
HOW TO MAKE BBQ SAUCE
In this week's episode Josh is bottling his famous BBQ Sauce recipe.
Follow along to learn how!
WEBSITE COMING SOON!!
Email Josh: GastronomicChannel@gmail.com
Music: Jeff Kaale:
How to make a Vinegar based BBQ sauce.
PORK SPARE RIBS BARBECUE | Filipino Style Baked Pork Spare Ribs Barbecue | No Grill, No Problem
No grill, no problem. Sometimes we are craving for a grilled meat, but we are not allowed to do it in our home. Here is on how to cook Pork Spare Ribs Barbecue using oven.
Ingredients:
2 tbsp salt
1 tsp black pepper
1 tbsp garlic powder
-----
1/2 cup soy sauce
1/2 cup banana ketchup
2 tbsp lemon juice
1/2 cup brown sugar
1 whole minced garlic
2 tsp salt
1 tsp pepper powder
1/2 tsp peppercorns
2 cup mashed chicken liver
#PorkSpareRibsBarbecue #KusinerongKapampangan #FilipinoStyleBarbecue
Enjoy cooking, guys!
Please don’t forget to subscribe to my Youtube Channel:
and click the bell for notification.
And follow me on my Social Media Accounts:
Twitter:
Instagram:
Facebook:
Twitter:
Instagram:
Facebook:
Jeff Mauro's Wagon Wheel Western BBQ Mac & Cheese | The Kitchen | Food Network
Jeff gives mac and cheese some western flair with smoked mozzarella, tangy barbecue sauce and a barbecue potato chip topping!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Wagon Wheel Western BBQ Mac & Cheese
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 1 hr 5 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
Unsalted butter, for buttering the baking dish
Kosher salt
1 pound wagon wheel pasta
Two 12-ounce cans evaporated milk
1 teaspoon Dijon mustard
8 ounces sharp Cheddar, freshly grated (2 cups)
8 ounces foil-wrapped shelf-stable cheese such as Velveeta, grated or cubed (2 cups)
2 teaspoons cornstarch
6 ounces smoked mozzarella, shredded
1/4 cup barbecue sauce
One 8-ounce bag kettle-cooked barbecue flavored potato chips, crushed fine
Directions
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
Bring a large pot of water to a boil and season with a generous amount of salt. Boil the pasta until al dente, 2 to 3 minutes less than the package instructions.
Meanwhile, in a large pot over medium heat, add the evaporated milk and Dijon and whisk together. Bring to a simmer. Toss the Cheddar, shelf-stable cheese and cornstarch together in a bowl until totally coated. Stir into the sauce cheese and heat, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes.
Drain the pasta, then add to the cheese sauce and stir to coat. Transfer to the prepared baking dish.
Sprinkle an even layer of the mozzarella over the top. Drizzle the barbecue sauce over the cheese, and top with a thick layer of crumbled potato chips.
Bake, uncovered, until gooey and bubbling, 30 to 35 minutes. Serve hot.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#JeffMauro #TheKitchen #FoodNetwork #BBQMacAndCheese
Jeff Mauro's Wagon Wheel Western BBQ Mac & Cheese | The Kitchen | Food Network