Key West Citrus Sauce

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

3 cups ketchup 
2 cups dark brown sugar, tightly packed
1 tablespoon dry mustard 
1/2 cup lime juice 
1/2 cup onion juice
3/4 cup mango juice
3/4 cup orange juice
3/4 cup pineapple juice 
1 tablespoon black pepper      
pinch of salt
pinch of cumin
4-5 tablespoons corn starch

Instructions

Combine all ingredients in a large glass or ceramic bowl, mixing well, then pour the mixture into a large glass or ceramic pot and cook it over low heat until the mixture thickens. If the sauce is still too thin, slowly add more corn starch, stirring, until it reaches the desired thickness. Turn off heat and cool the sauce, uncovered. When the sauce is cool, pour it into sealable jars or plastic containers.


To use as a marinade, place the sauce in a sealable plastic bag and add fish or chicken.  Marinate for 2 hours.  Drain the fish, boil liquid for 10 minutes, and use for basting sauce or cool and serve on table.


Southern Skillet Cornbread with Tangerine Butter

Dave DeWitt Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

This recipe and others can be found in the following article:

 

Flypaper & Foie Gras

A Tale of Two Barbecue Restaurants 

 

By Rick Browne, PH.B. 

  

Ingredients

1/4 cup oil

2 cups ground yellow cornmeal

1/2 cup flour

1 tablespoon white sugar

1 tablespoon brown sugar

1 tablespoon baking powder 

1 teaspoon salt

1/2 teaspoon baking soda 

2 cups buttermilk 

2 eggs, lightly beaten

2 tablespoons melted butter 

2 cups corn kernels, fresh cut from the cob, frozen or canned

 

Tangerine Butter:

4 tablespoons very soft butter

1 tangerine, juiced

½ teaspoon grated rind

1 tablespoon Curaçao 

2 teaspoons powdered sugar


Mix all ingredients together, serve chilled with the cornbread. 

 

Cornbread 

Instructions

Preheat BBQ grill to 450 degrees F. 


In a mixing bowl, sift together the cornmeal, flour, sugars, baking powder, salt, and the baking soda. Stir in the buttermilk, eggs, and butter, stirring until just mixed, then add in the corn kernels and stir. 


Pour the vegetable oil into a seasoned skillet and place it in the oven, heating the skillet until the oil is very hot. Remove the pan from the oven and pour off any excess oil. 


Pour the batter into the hot skillet and return it to the oven, then reduce the temperature to 400 degrees F and bake until the cornbread is golden brown. A toothpick inserted into the center will come out clean when the bread is cooked. 


Cool the cornbread on a wire rack for 5 minutes then invert it onto a large plate and cut it into thick wedges.

Horsey Sauce with a Bite

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

 

1 cup mayonnaise

2 ounces of prepared horseradish

2 tablespoons Louisiana Hot sauce

1 tablespoon spicy mustard

2 tablespoons white sugar

Pinch of black pepper

Pinch of salt

 

 

Instructions

Mix ingredients together and let sit in the refrigerator for about 30 minutes before adding to brisket or BBQ’d roast pork that has been pulled or chopped for sandwiches.


This adds a super taste when served alongside roast beef cooked on the barbecue.

Beer Butte Ranch Sauce

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1/2 cup white vinegar

1/2 pound bacon grease

1/2 pound butter

1 tablespoon black pepper, freshly ground

1 tablespoon cayenne

3 onions, chopped

1 1/4 cups Worcestershire sauce

3 cups ketchup

1 tablespoon salt

1 tablespoon celery salt

1 tablespoon garlic salt

Instructions

Combine all ingredients and simmer them on very low fire for at least 45 minutes.  

Catfish BBQ Sauce (Marinade)

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 tablespoon olive oil

1 tablespoon lime juice

2 tablespoons cider vinegar

1/2 cup red wine

1 tablespoon dry mustard

1 tablespoon chili powder

1 teaspoon paprika

1/4 cup fresh cilantro, chopped

1/4 teaspoon salt

1 teaspoon pepper

Instructions

Mix all ingredients in a medium bowl, then pour over catfish pieces in a plastic sealable bag and marinate 30 minutes.  Drain and put the fish on a grill.  Boil the marinade for 10 minutes, then you can use it to brush on the fish during cooking.