…and best sauces for your grill…

What’s a great barbecue without a great sauce?
A rub, a marinade or a sauce.  Or all of that.
Ribs.  Chicken.  Steak.  Seafood.  Veggies. Name it.
The Menu Shoppe has it covered…
great “finds” …to enhance great menus.
Promote your kitchen’s best sauces on a chalkboard from our Chalkboard Collection
or brilliant dazzle on our LED Board.
Meanwhile…starring in your kitchen’s barbecue best…
Basically fabulous…on anything…
Sweet Mustard Barbecue Sauce
1 cup cider vinegar
2/3 cup prepared mustard
1/2 cup sugar
2 tablespoons chili powder
1 teaspoon white pepper
1 teaspoon black pepper
1/4 teaspoon ground red pepper
1/2 teaspoon hot sauce
2 tablespoons butter or margarine
1/2 teaspoon soy sauce
Stir together first 8 ingredients in a saucepan over medium heat; bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat, and stir in butter and soy sauce. myrecipes.com/recipe/sweet-mustard-barbecue-sauce-10000000549894
Rustic savory goodness…
Bourbon Barbecue Sauce
2 cups ketchup
1/2 cup mild-flavored (light) molasses
1/3 cup bourbon
1/4 cup Dijon mustard
3 tablespoons hot pepper sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)
Unexpectedly engaging…
Cherry-Zinfandel Barbecue Sauce
2/3 cup dried tart cherries
1 1/2 cups dry red Zinfandel
1 tablespoon olive oil
3 tablespoons cider vinegar
3 tablespoons Worcestershire
1 cup ketchup
1 medium onion, chopped
2 tablespoons chopped garlic
3 tablespoons lightly packed light brown sugar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh ginger
1 teaspoon freshly ground black pepper
1 teaspoon anise seeds
1/4 teaspoon cayenne
About 3 tbsp. lemon juice
Pour olive oil into a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until limp, 3 to 4 minutes. Add Zinfandel, ketchup, cherries, vinegar, Worcestershire, brown sugar, mustard, ginger, black pepper, anise seeds, and cayenne. Bring to a boil, then reduce heat and simmer, stirring occasionally, until liquid begins to thicken slightly, about 20 minutes. Let cool slightly. Pour mixture into a blender and add 2 tbsp. lemon juice; whirl until very smooth. Taste and add more lemon juice if desired.
Use warm or at room temperature.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in barbecue, Chalkboard Collection, LED Specials Board, presentation, sauces and tagged , , , . Bookmark the permalink.

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