Best Burnt Tongue Bbq Sauce Recipes
BRISKET BURNT ENDS
Smoked beef brisket point sliced into cubes and bathed in BBQ sauce to make melt-in-the-mouth, super meaty burnt ends.
Provided by Jordan Hanger
Categories Main Course
Time 19h10m
Number Of Ingredients 7
Steps:
- If you have a whole brisket, separate the point from the flat end and save the flat.
- Season the brisket point with salt, pepper and garlic, place in a foil pan, cover and refrigerate overnight or for a few hours.
- Heat your smoker up to 250°F and smoke your brisket point until the internal temperature reaches 165 degrees.
- After two hours, spritz brisket with water if it looks dry every 45 minutes to an hour.
- Wrap your brisket with foil along with beef stock and place back on the smoker until it reaches an internal temperature of 195°F.
- Remove the brisket from the smoker and uncover.
- Cube up your brisket into 1x1 squares and mix with BBQ sauce and then back into the smoker uncovered for another hour until the internal temperature reaches 205°F.
Nutrition Facts : Calories 698 kcal, Carbohydrate 27 g, Protein 80 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 234 mg, Sodium 5305 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
BURNT TONGUE BBQ SAUCE
This bbq sauce has a nice sweet flavor combined with a spicy kick. If you fix your ribs the way I have suggested, I guarantee you will have the most tender, delectable ribs you've ever eaten. These ribs are a huge hit at parties and family gatherings, I have yet to find someone that didn't fall head over heals for them! 1 quart will coat 4-6 lbs. of pork spareribs
Provided by The Crazy Chef
Categories Sauces
Time P1DT3h
Yield 1 quart
Number Of Ingredients 14
Steps:
- Combine all ingredients in a large saucepan.
- Using a wire whisk, mix ingredients until smooth.
- Bring bbq sauce to a boil over high heat, then reduce the heat and simmer the sauce to desired thickness (I simmer mine for about an hour).
- Remove sauce from heat when thickened and pour into a one quart jar.
- This recipe will generously coat 4 lbs of ribs, with sauce left over for dipping.
- For bbq pork spareribs, cut ribs in 3-6 rib sections.
- Coat rib sections generously with bbq sauce and wrap in tinfoil.
- If you have time, I suggest you marinate these ribs in the refrigerator for 24-36 hours.
- Preheat oven to 300 degrees.
- Cook ribs wrapped in foil for 2-3 hours at 300 degrees, ribs are ready when the meat has shrunk and about 1/2 inch of the bone is sticking out.
- Remove ribs from tinfoil and coat generously with bbq sauce.
- Bbq ribs for 2-3 minutes per side, or until sauce starts to char a little (if you like your sauce burnt more just bbq longer).
Nutrition Facts : Calories 1826.8, Fat 2.1, SaturatedFat 0.3, Sodium 8412.5, Carbohydrate 461.2, Fiber 3.4, Sugar 261.9, Protein 9.4
A PINCH-OF-SOUL BARBECUE SAUCE (MICROWAVE)
Make and share this A Pinch-Of-Soul Barbecue Sauce (Microwave) recipe from Food.com.
Provided by Michelle_My_Belle
Categories Sauces
Time 16m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- in 1 quart measuring glass combine garlic, onion and butter.
- cook on high 3-4 minutes or until tender.
- stir in remaining ingredients and cook on high for 7 minutes, stirring once.
- serve at table, warm or room temperature.
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