Copycat Bull’s Eye Bold Barbeque Sauce
1 to 2 cups water or stock( I used beef stock)
3/4 cup light or dark corn syrup
2/3 cup white vinegar
1/2 cup tomato paste
1/4 cup dark brown sugar
3 tablespoons molasses
1-1/4 to 2 teaspoons liquid smoke
1 teaspoon sea salt
1/4 to 1 teaspoon granulated onion
1/4 to 1 teaspoon fine grind black pepper
1/4 to 1 teaspoon dry mustard
1/8 to 2 teaspoons paprika
1/8 to 1 teaspoon granulated garlic
Dash to 1/2 teaspoon cayenne
Combine all ingredients in saucepan over medium high heat, whisk until smooth. Bring to a boil, reduce heat and simmer 30-45 minutes, stirring occasionally, until thick.
Showing posts with label Barbeque Sauces. Show all posts
Showing posts with label Barbeque Sauces. Show all posts
Wednesday, September 30, 2009
Monday, September 21, 2009
Swiss Chalet BBQ Sauce
This recipe is very close tasting to Swiss Chalet BBQ Sauce. In fact I think it's better because it's homemade. I have made it several times. Baste it on Beer Can Chicken or Rotisserie Chicken and save some for dipping. You may like it a little thicker as I did, so I doubled the cornstarch and water.
Close to Swiss Chalet BBQ Sauce
"This recipe ... appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. Home economist Kay Spicer created the winning recipe."
3 C. water
1/4 C. tomato juice
1 chicken bouillon cube
1 1/2 tsp. paprika
1 tbsp. sugar, granulated
3/4 tsp. salt
1/4 tsp. basil, dried
1/4 tsp. parsley
1/4 tsp. poultry seasoning
1/4 tsp. thyme
1/4 tsp. ginger, ground
1/4 tsp. dry mustard
1/4 tsp. onion powder
1 bay leaf
3/4 tsp. Worcestershire sauce
6 drops tabasco sauce
2 t. lemon juice
1 Tbsp. cornstarch
1 Tbsp. water 1 Tbsp. vegetable oil
This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in.
Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.Makes about 3 cups
Close to Swiss Chalet BBQ Sauce
"This recipe ... appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. Home economist Kay Spicer created the winning recipe."
3 C. water
1/4 C. tomato juice
1 chicken bouillon cube
1 1/2 tsp. paprika
1 tbsp. sugar, granulated
3/4 tsp. salt
1/4 tsp. basil, dried
1/4 tsp. parsley
1/4 tsp. poultry seasoning
1/4 tsp. thyme
1/4 tsp. ginger, ground
1/4 tsp. dry mustard
1/4 tsp. onion powder
1 bay leaf
3/4 tsp. Worcestershire sauce
6 drops tabasco sauce
2 t. lemon juice
1 Tbsp. cornstarch
1 Tbsp. water 1 Tbsp. vegetable oil
This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in.
Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.Makes about 3 cups
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