May is for BBQ

May is National BBQ month! It's time to get that grill out and do some grillin' and chillin'! We have a smattering of BBQ sauce recipes (all made with Fire Cider) to cover all your meat...Literally. Whether it's beef, chicken or pork:

Beef Brisket: Texas BBQ Sauce

Classic Texas sauce. Simple. Easy.

Ingredients:

1 tablespoon butter

1 small onion, chopped

2 garlic cloves, minced

1 cup ketchup

1/4 cup packed brown sugar

1/4 cup lemon juice

2 tablespoons Fire Cider

2 tablespoons tomato paste

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

2 teaspoons chili powder

Method:

1. In a large saucepan, add the butter and melt it over medium heat. Add the onions and sauté for 5 to 10 minutes. Add the garlic and let it cook for one to two minutes. Keep the temperature down so the onion and garlic don't burn.

2. Add the rest of the ingredients and bring it to a boil. Then turn down the heat and let it simmer for about 20 minutes or until the sauce thickens.

Pulled Pork: North Carolina Vinegar Sauce

Thin and vinegary is the name of the game here.

Ingredient:

2 cups Fire Cider

3 tablespoons ketchup (one without corn syrup preferably)

2 tablespoons brown sugar

4 teaspoon coarse salt

1 tablespoon of your favorite hot sauce

1 teaspoon red pepper flakes

1 teaspoon black pepper

Method:

1. In a saucepan over low heat, whisk all the ingredients together until all the dry ingredients dissolve. The sauce should just be warm.

2. Turn the heat off and let the sauce cool to room temperature. It's ready to serve!

Tips:

Mix the vinegar sauce into the pulled pork directly

Pork Tenderloin: Espresso Coffee BBQ Sauce

Coffee + Pork = YUMMMMMM!

Ingredients:

4 large cloves of mashed or minced garlic

4 tablespoons extra-virgin olive oil

1 cup Fire Cider

1/2 cup soy sauce

2 cups ketchup (without corn syrup preferably)

2 cups honey (really, 2 cups)

1 tablespoon grey salt

1/2 cup of strong coffee or espresso

Fresh ground black pepper

Method:

1. Mash garlic with the side of a knife and then mince finely to release oils.

2. Add olive oil to a preheated sauté pan.

3. Add the garlic and sauté until it gets light brown, about 1 minute.

4. Add cider vinegar, soy sauce, ketchup, and honey and stir well.

5. Add a pinch of grey salt then whisk in the coffee.

6. Add freshly ground black pepper to taste.

7. Bring to a simmer and simmer for 10 minutes.

8. Let cool and store in the refrigerator for up to 2 weeks.

Tips:

This sauce has a strong vinegar taste, but is very mild (not spicy and kid-safe) and perhaps the easiest sauce to make because it has so few spices.

Chicken Marinade: Whiskey BBQ Sauce

Whiskey makes everything better!

Ingredients:

1/2 onion chopped

4 cloves garlic pressed

3/4 cup bourbon whiskey 

1/2 teaspoon ground black pepper

1/2 tablespoon salt

2 cups ketchup

1/4 cup tomato paste

1/3 cup Fire Cider

2 tablespoons liquid smoke flavoring

1/4 cup Worcestershire sauce

1/2 cup packed brown sugar

1/3 teaspoon of your favorite hot sauce, or to taste

Method:

1. In a large-size saucepan over medium heat, add the onion, garlic, and whiskey. Sauté them for about 7 to 10 minutes.

2. Add the rest of the ingredients, reduce the heat and let it simmer while stirring occasionally.

3. After about 20 minutes the sauce should thicken and be ready to serve.

Tips:

1. For people that like a smooth sauce, put the onion through a food processor, high powered blender (Vitamix) or cut the onion in thick pieces to strain out after cooking.

2. Make sure to let it simmer or the whiskey flavor will be really strong.

3. Chicken can marinate in this sauce for 24 hours.

For Chicken or Pork Ribs: Sweet and Sour BBQ Sauce

The lemon gives this sauce some extra tang!

Ingredients:

2 tablespoon olive oil

1 cup Fire Cider

3/4 cup packed brown sugar

1 cup ketchup

1⁄2 cup chili sauce

1⁄2 cup Worcestershire sauce

1⁄2 small onion, finely chopped

2 tablespoons lemon juice

1 teaspoon dry mustard