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wild turkey bbq sauce
adventures in making barbeque ribs.
i’ve always been into ribs, but had never made my own. a recent grocery store visit and ribs were on sale, it was a sign, so i purchased 2 slabs.
i rinsed and dried them both off and then removed their membranes which is real crucial. i then patted one slab down with my previously made mocha java dry rub which i had only previously used on chicken (which didn’t work too well). the other one i marinated in a fresh batch of boubon whisky bbq sauce. i let these sit in the fridge overnight.
i cut each slab in half and wrapped it in foil. i baked them for 2.5 hours at 300 degrees, then applied sauce to both of them and broiled for 10 minutes (noticed the sauce start to burn and pulled em just in time). i’ve heard mixed things of cooking with sauce versus without, apparently the sauce burns which is why people prefer dry rubs but i had no problem. they turned out pretty perfect. both types were very juicy and falling off the bone. the sauce was fucking great on them too! they were both good but my girlfriend and i both preferred the coffee dry rubbed ones. it didn’t have a very coffee-ey taste, but was a real nice blend of spices, very earthy. again, the sauce on them sealed the deal :D
big al’s kansas city barbeque sauce.
this sauce is the shit. this was the first bbq sauce i made and after making it decided to never buy sauce again. made as listed and absolutely awesome. just a ton of awesome stuff combined to taste great. makes a ton! leftovers will taste even better as all these flavors blend overnight. boom.
also made some balsamic bbq sauce!
was also very excellent. i used some cheap balsamic vinegar. i know balsamic vinegar gets real classy being super aged in crazy barrels. next time i’m gonna try using some nicer stuff and see how it turns out.
coated a couple organic chicken breasts that were on sale from the whole foods metropolis by my house in some rubs for about 40 minutes. 2 in my kansas city dry rub, 2 in a famous dave’s chicken rub, and one in a weber grill chicken rub. i brushed some of the balsamic sauce on a kanas city and famous dave one while grilling, the rest i didn’t use sauce while grilling.
all of them turned out pretty great. the dry rubbed ones looked a lot better. it seems grilling without sauce is the way to go. the balsamic on the kanas city rubbed chickens tasted off, lots of dissimilar flavor. however, the best was the kanas city dry rubbed one served with the kansas city sauce! served with some fresh coleslaw and was great!
i first found/made this pasta sauce when i was still in school. it was super incredible and like my bbq sauce, i vowed to never again buy canned sauce.
the recipe is totally legit (it’s spaghettisauceandmeatballs.com for fucks sake), it’s pretty involved for one person but i managed to get it done in about an hour with the help of my food processor for the onion, garlic, parsley. ps you should also be buying flat italian parsley. you should also be buying quality italian tomatoes/sauce/paste. that hunt’s bullshit tastes like asshole. i use pagliacci brand as recommended by my italian girlfriend and 3 generations of women in her family (they used to just grow their own in the old country). go to an italian deli (bari, in chicago) and stock up. while you’re there, you should also buy some quality italian pasta. the difference is like night and day.
CRUCIAL: a la goodfellas, you gotta keep stirring the sauce as much as you can.
one thing i learned from this recipe is when you’re putting in dried herbs or spices, you should rub them between your hand. the friction “releases more flavors” from the spices.
i usually make this vegetarian but had some beef lying around and made the meatballs also. everything turned out great and having the meatballs simmer in the sauce gives the sauce a better flavor. it’s great fresh, but you should let it sit in the fridge overnight to let all the flavors combine. otherwise, it’s fucking delicious, you will eat every drop of this, and fortunately, the recipe makes a bunch!
EDIT: you shouldn’t keep this in the fridge for more than a couple days! i distributed into meal sized tupperware containers and froze them for future snackage :D
after making my first bbq sauce from scratch, i vowed never to buy bbq sauce again. making it is easy and fun and absolutely delicious.
cooking the onions first was kind of weird, but they added a lot of flavor to the sauce in the end. per the comments, i cut the onion into big chunks so it was easy to separate out. i saved them and put them on some pulled bbq pork i made later with the same sauce and they were great!
but this sauce was super tasty. only thing i changed was added more bourbon! \m/
