September 3rd, 2014

Tailgating Recipes



Looking to spice it up at your next tailgate gathering?

Use some recipes with some ZING to change it up before the big game. Try these on for size…

PICO BURGER. A little pico de gallo and avocado on a brioche bun makes it better than just a burger!

BARBECUE SAUCE. Try this recipe for ribs, burgers, brisket — anything!

BBQ BEEF BURNT ENDS. Just heat and eat these deliciously tender bite-sized smoked brisket pieces.

Peruse more fantastic recipes for tailgating here. Then check out these tailgating favorites like steaks, hot dogs, beef tenderloin tips and more!

Go team!

Photo courtesy of

July 14th, 2014

Recipes for Your Barbecue



Are you barbecuing? It’s time!

Here are some of my favorite barbecue meal ideas – pick some and have a go!


I absolutely LOVE a good brisket. That smoky flavor makes me so happy. And ribs are a great go-to entree as well. Ever tried burnt ends? They’re boneless and not messy. Delicious! Try beef or pork.


What goes with everything? Twice-baked potatoes! Cheesy, bacony goodness. Another great option my family loves is green beans in mushroom cream sauce. Delish!


You could buy those store-bought sauces but why not try something fresh? A little extra effort makes it taste that much better. Here are some awesome sauce recipes – give ’em a whirl!

Photo courtesy of

May 16th, 2014

A Guide to Barbecue Sauce


It’s National Barbecue Month so NOW is the perfect time to talk sauce!

Some of us like it, some of us don’t. And of those of us who love the stuff, we’ve all got our own ideas of what makes a sauce GREAT.

There’s tangy, sweet, tomato-y, and everything in between.

With so many options, what’s a BBQ sauce lover to do?

Check out this guide to all things “sauce.” It’ll help put things into perspective.

And, hey, would it be the worst thing in the world if you had to try them all to figure out which one you like best?

I think not.

Happy Barbecue Month! And happy saucing!

Photo courtesy of

May 14th, 2014

Regional BBQ Styles


You like your ribs pork with a dry rub instead of a sauce. Then you’re probably a Memphis-style BBQ enthusiast.

Or maybe you like any and all kinds of meat cooked slow and low over hickory wood. If burnt ends are your favorite, then Kansas City-style barbecue is for you.

Isn’t it great that even in the category of barbecue we’ve got sub-categories depending on your taste? I love America!

Want to know about all the different regional styles of BBQ this National Barbecue Month? Check out this rundown of the various flavors across the nation.

I know that there’s NO WAY I could choose just one style to be loyal to, I’m afraid. I like ’em all. How about you?


Photo courtesy of

April 8th, 2014

Fancy a Flat Iron Steak?


It’s delicious. It’s different. And it’s increasing in popularity.

It’s the rich, hearty Flat Iron Steak!

Sometimes called the Top Blade Steak, this steak is cut from the shoulder and has a ton of marbling (read:  flavor!)

Wanna try this cut? Make this Flat Iron with KC Barbecue Glaze recipe and eat your heart out!

And lemme know what you think!

Photo courtesy of

July 5th, 2013

Beerbecue Flank Steak Video


Oh, man! Our friends at AllRecipes and have given us this great video to help us make “Beerbecue Flank Steak.”

That is, of course beer + barbecue sauce + flank steak.

A beautiful combination.

It makes the beef oh-so-tender and so, so flavorful.

I absolutely LOVE a great barbecue sauce!

Check out the video and try this yourself. It is summer, ya know!


May 28th, 2013

Sauce Your Burger Like the Pros


We’ve talked about how a sauce can make or break a steak.

Well, the same goes for a great burger. Naturally!

Famous restaurants are KNOWN for their burger sauces. So why not replicate them at home?

The Daily Meal has the 411 on some well-known sauces so you can do just that. Check out their recipes for Big Mac Sauce and more!

Stay on your patio and enjoy all the flavor of the restaurant down the street. Sounds perfect to me!

Happy saucing!

Photo courtesy of

December 7th, 2012

Kansas City BBQ? Yes, Please!


‘Tis the season for barbecue?


Listen, with all the merry makers coming in and out of your house this month you’ve got lots of meals to provide.

And turkey and ham for two weeks straight just isn’t going to cut it.

At our house, we usually prepare lots of BBQ favorites to have around for BBQ dinners, BBQ sandwiches, even BBQ breakfast (don’t knock it until you’ve tried it!).

It helps when lots of the heavy lifting has already been done for you like the sweet BBQ flank steak above that’s already been slathered with a yummy citrusy sauce. You just pick your cooking method (grilling, roasting, pan frying, broiling) and serve!

It seriously makes the holidays more enjoyable for me.

Peruse all the great BBQ options and save your sanity this holiday season.

Bon appetit! (Just pretend I said that with a really twangy accent. Yee haw!)

Photo courtesy of

November 16th, 2012

Feed the Family Honey Barbecue Meatloaf Recipe


Family’s coming to town!

That means you’re responsible for multiple meals. It doesn’t end with just the turkey.

Here’s a fun twist on an all-time family favorite:  Honey Barbecue Meatloaf.

It’s smoky and sweet and only 310 calories per serving. Now you won’t have to hear Aunt Edna whine about her waistline!

Click here to see all the yummy details about this lifesaver. During those holiday downtimes, your family will have one less thing to complain about!

You’re welcome.

Photo courtesy of

May 28th, 2009

Beef Brisket, How I Love Thee


My eternal love affair with all things beef continues . . .

The weather around here is heating up (thank goodness!) and so is our electric smoker. We broke it out this weekend to smoke up a wonderful beef brisket.


If you love beef, I’m telling ya, you’d love this brisket.

We just put a garlic, salt and pepper rub on the brisket before putting it in the smoker at 200 degrees F for 10 hours. Ours was about 13 lbs. so it was pretty big.

We then put some hickory wood chips and a couple of charcoal briquettes in the wood box, closed the door and voila!

We use a SmokinTex model 1400 cuz it’s so easy. And we like easy.

We actually did it overnight. So, as we slept, our brisket was smoking. What a delight to wake up the next morning to the smell of a smoked brisket!

We wrapped it in foil and let it sit in the oven (we didn’t turn it on) until we were ready to heat it up and serve it. About 45 minutes before we were ready to eat we heated it at 250 degrees in the oven. Just to warm it up.

Oh. Yum. 

We whipped up some mashed potatoes, had a salad, poured some BBQ sauce over it and we were set!

But that’s not all. Tomorrow I’ll show you what else we made . . .

April 7th, 2009

Barbecue Steak Sauce – Yee Haw!


Want to put some zip in your steak?

Are you a bbq lover at heart?

Check out this awesome recipe for steak sauce – barbecue-style. It’s got Tabasco, cayenne and butter in it.

Need I say more?

Special Steak Barbecue Sauce


1/2 cup butter or margarine
1 cup water
2 teaspoons A-l sauce
1 1/2 tablespoons lemon juice
1 teaspoon Tabasco
2 teaspoons sugar
1 teaspoon salt
Few grains cayenne
2 teaspoons flour

How to make Special Steak Barbecue Sauce

Melt butter, add the water and other liquids.
Combine dry ingredients and stir well into the liquid.
Cook for 2 or 3 minutes, or until mixture thickens slightly.

Recipe courtesy of

October 17th, 2007

Barbecue Sauce

Lesley Pew
Lynn, MA

Barbecue Sauce

1 Spanish onion, diced
1 tablespoon vegetable oil
7 oz tomato puree
20 ounces canned tomatoes with juice
5 ounces white vinegar
1 tablespoon dark brown sugar, packed
1 tablespoon granulated sugar
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper
1 1/2 teaspoon paprika
1 1/2 teaspoon chili powder
1 tablespoon molasses
4 tablespoon orange juice
1 1/2 tablespoon liquid smoke
2 tablespoon mustard

In a heavy saucepan, saute; the onions over medium heat until golden brown.  Add the remaining ingredients.  Bring to a boil, then reduce the heat and simmer, uncovered on very low heat.  Puree when sauce has thickened, about 2 hours.  Keep warm in hot water bath at 150 degrees F., covered with plastic wrap.  Makes 1 quart.

October 17th, 2007

Old West Barbecue Sauce

Mary Shivers
Ada, OK

Old West Barbecue Sauce

1/2 cup butter
1/2 cup lemon juice
2 tsp. salt
1 tablespoon white vinegar
3 tablespoons prepared mustard
1/4 cup Worcestershire sauce
2 teaspoons black pepper
1/4 teaspoon Tabasco sauce

Bring all ingredients to a boil in a 1-quart saucepan over medium heat.  Reduce heat to low.  Simmer for 30-45 minutes.  Serve with any grilled steaks.

October 16th, 2007

More Barbecue Sauces

Barbecue sauce recipes continue today.  There are
more bottled barbecue sauces available to buy online or
at the grocery store than ever before.  Why not try one of these
recipes, though, and experience the satisfaction of creating
something yourself?  (And you’ll be the one who’ll be getting
the compliments, too).

Gather your ingredients now, then plan to brew some magic
in the kitchen this weekend.  Try using fresh herbs where
possible, and fresh garlic or lemon juice.  Some of the recipes
here require some additional time to simmer slowly over low heat,
so plan accordingly.

October 16th, 2007

Liquid Gold BBQ Sauce

Liquid Gold BBQ Sauce

1 15 oz can of tomato sauce
1/4 cup light brown sugar
3 tablespoons molasses
2 tablespoons red wine vinegar
1 tablespoon paprika
1 tablespoon dry mustard
2 tablespoons cayenne pepper
1 tablespoon red chile pepper flakes
1 tablespoon garlic powder or 2 cloves finely chopped garlic
3 drops liquid smoke
1 teaspoon kosher salt
1 teaspoon white pepper

Using a medium sized saucepan, add all ingredients except salt and pepper.  Stir until blended.  Cook over medium high heat until it starts to bubble, then add the salt and pepper.  Lower the heat and simmer for up to one hour.  Strain into a clean glass jar and cool to room temperature.  Use immediately or refrigerate for up to one month.

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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

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