INTRODUCTION

Transcription

INTRODUCTION

INTRODUCTION
Throughout 2011, Solo Cup Company observed its 75th anniversary year
culminating in a classic meal occasion that celebrated our products and our
people – The Big Solo BBQ. We set the table with The Solo All-American
BBQ Recipe Contest in which 7,000 Solo employees in the United States and
Canada were invited to submit their original BBQ sauce recipes for the chance
to have their culinary talents featured at The Big Solo BBQ events across
North America.
We want to share the best of the best of our co-workers’ creations with our
employees, customers and friends everywhere. We hope that you enjoy this
cookbook and that you find a recipe that enhances your BBQ, whether you
like it sweet, vinegary, spicy or smoky! We hope that, as Solo products do,
these recipes will enrich your meal occasions and simplify your life.
We owe many thanks to nationally recognized Chef Chuck Pine of Chuck’s
Southern Comforts Café in Burbank, Illinois, who made, tested and tasted
each of the entries and pared them down to five deserving finalists. His
palate and penchant for BBQ were key ingredients in making our contest
meaningful and exciting for Solo employees.
So try them all, pick your favorite and enjoy a good BBQ with family,
friends and Solo!
www.facebook.com/solocup
www.solopromotion.com
www.solocup.com
© 2011 Solo Cup Operating Corporation. All rights reserved.
Foreword
by Chef Chuck Pine, Chuck’s Southern Comforts Café
BBQ sauce is a very regional experience. Should it be sweet or tangy with cider vinegar?
Should it have ketchup or not? Which one is the best? I say they all are great and there is
no need to bicker over what state or region makes the best BBQ. I LOVE IT ALL!
I have taken a road trip which included 13 states and 27 BBQ joints in 10 days and I can tell
you, it is as different from state to state as Italian is to Chinese food.
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In North Carolina, they serve a vinegar based sauce which is just cider vinegar and
a few spices. In some parts of the state they add a little ketchup. During the trip,
my favorite place was Lexington #1 BBQ in Lexington, North Carolina. They use no ketchup and the sauce is thin as water but with a great ability to cut the grease of
slow cooked pork.
I grew up in Chicago where the sauce is thick and sweet and I can’t get enough
of it. Our city has a unique BBQ fried chicken served on a bed of fries and topped
with either hot or mild BBQ sauce, served with two slices of white bread to sop
up the sauce.
South Carolina is the home of sweet mustard based sauce with a distinctive
yellow mustard color, spicy but with that mustard tang.
Alabama offers up a white mayo based sauce I think is served best on chicken
but is used on pork also.
In Memphis, Arkansas, and the Midwest, we like our sweet sauces.
In Texas, the sauce has a lot more vinegar, maybe a little tomato and a pinch
of sugar but with more spices and a little more chile based (like dried ancho, passila and New Mexico Chiles).
Another distinct state is Kentucky where they eat a lot of mutton (full grown
sheep). They like to serve it with a vinegar and Worcestershire-style sauce
called black dip. Try some mutton if you go through Kentucky. It is really
some good, full flavored stuff.
After ten days on the road and many pant buttons loosened, I can say that
North America has some great BBQ variety to offer and if you ever feel the
urge to go on a 10-day BBQ tour, you will have an amazing look at the heart
of the U.S. Just don’t try to convince anyone that your favorite is better than
theirs. It’s like talking politics or religion — everyone has a different opinion.
Entries in The Solo All-American BBQ Recipe Contest came from Canada,
Georgia, Illinois and many places in between. A big Thank You to Solo Cup
for the chance to look again at the differences.
Chuck Pine
July 2011
www.chuckscafe.com
www.facebook.com/pages/Chucks-Southern-Comforts-Cafe
TABLE OF CONTENTS
1.
Rodney’s Fit-to-Eat BBQ Sauce
2.
Terry’s Good-on-Anything BBQ Sauce
3.
Jewell’s Texas Style BBQ Sauce
4.
Frances’ Cranberry BBQ Sauce
5.
Mark’s Western Barbecue Sauce
6.
Bart’s Baby-back BBQ Sauce
7.
Cherie’s Zinger Sauce
8.
Dan’s Emergency BBQ Sauce
9.
Donna’s Sweet & Spicy Sauce
10.
Frances’ #1 BBQ Sauce
11.
Janice’s Some-Like-It-Hot, Some-Do-Not Sauce
12.
Jared’s Grub Sauce
13.
Kevin’s Kickin’ Sauce
14.
Ella’s Stella Sauce
15.
Latino BBQ Sauce
16.
Whisky BBQ Sauce
17.
Tammy’s Tasty BBQ Sauce
18.
Enjoy-the-Smoke BBQ Sauce
Rodney’s Fit-to-Eat BBQ Sauce
Ingredients:
3 cups 1/2 cup 1 cup 1 Tbsp 1/4 tsp 1/4 tsp 1/4 tsp 1/2 tsp 1/2 Tbsp 1/2 cup 1/2 cup 1/8 cup 1/2 cup 1/8 cup 1/8 cup Heinz ketchup
French’s mustard
Dixie Crystal Dark brown sugar
chili powder
ginger powder
onion powder
red pepper
ground black pepper
lemon pepper
raw cane sugar
bottled water
balsamic vinegar
clover honey
Karo corn syrup
molasses
Preparation Instructions:
Mix ingredients in sauce pan on medium low heat and stir constantly
while you bring to a boil. Allow to cool, then place in container and
place into refrigerator for two days.
Serving Suggestion:
Pulled pork, pork ribs, chicken and anything that needs a little flavor.
Rodney Ellington
Solo Location: Thomaston, GA
4
Terry’s Good-on-Anything BBQ Sauce
Ingredients:
2 cups 1/2 cup 1/2 cup 1/2 cup 4 tsp 2 tsp 1/2 tsp 2 Tbsp ketchup
Worcestershire sauce
apple cider vinegar
brown sugar
salt
celery salt
hickory smoke (optional)
minced onion
Mix all ingredients together – let sit for 1 hour. Apply to your taste.
Serving Suggestion:
Good on anything.
Terry McIntyre
Solo Location: Urbana, IL
5
Jewell’s Texas Style BBQ Sauce
Ingredients:
1/2 cup 1/2 tsp 4 Tbsp 1 cup 1 cup 1 cup 4 Tbsp 2 Tbsp 2
2 tsp 2 tsp 1 tsp 1/2 tsp 1/4 tsp chopped onion
garlic powder
butter
catsup
vinegar
water
sugar
bay leaves
dry mustard
chili powder
salt
black pepper
red pepper
In sauce pan over medium heat, cook onion and garlic in butter
until tender about 5 minutes, stirring occasionally. Add catsup, vinegar,
water, sugar, Worcestershire sauce, bay leaf, mustard, chili powder,
salt, black and red pepper. Bring to a boil, reduce heat and simmer
15 to 20 minutes, stirring occasionally until sauce thickens and
flavors blend.
Serving Suggestion:
Best with pork or chicken!
Lisa S. Phillips
Solo Location: Conyers and Social Circle, GA
6
Frances’ Cranberry BBQ Sauce
Ingredients:
1 cup 1 Tbsp 1 16 oz.
1/3 cup 1 Tbsp 1 tsp 1/4 tsp (about 1 large) chopped onion
vegetable oil
can whole cranberry sauce
bottled chili sauce
cider vinegar
freshly ground black pepper
In medium saucepan, cook onion and vegetable oil over medium heat
for 5 minutes. Add remaining ingredients. Bring to boil. Reduce heat and
simmer uncovered for 5 minutes or until thickened. Stir occasionally.
Serving Suggestion:
Apply to chicken or pork for last 20 minutes of cooking or serve on the
side as a dipping sauce.
Frances Gary
Solo Location: Lake Forest, IL
7
Mark’s Western Barbecue Sauce
Ingredients:
1 cup 1 cup 1/4 cup 1 Tbsp 1 small 1 small 2 Tbsp 2 Tbsp
1 tsp
1/2 tsp
1/2 Tbsp catsup
water
cider vinegar
onion, minced
garlic clove, minced
brown sugar
molasses
dry mustard
chili powder
smoke seasoning (optional)
Combine all ingredients and simmer for 20 minutes.
Serving Suggestion:
I use this barbecue sauce cold and let guests put it on hot dogs,
sausages, hamburgers, chicken and steak. It also is great as a dipping
sauce for fondues. It has a sweet taste to it so it is a great alternative
to other more traditional hot sauces.
Mark Emerson
Solo Location: Toronto, Canada
8
Bart’s Baby-Back BBQ Sauce
Ingredients:
2 cups 1 cup 1/2 cup 1 1/2 cups 3/4 cup 2 Tbsp 2 Tbsp 2 Tbsp 1/2 tsp 1 tsp 1 tsp 1 tsp 1 tsp 3/4 tsp 1
Few dashes
ketchup
mustard
fresh lemon juice
water
apple cider vinegar
Worcestershire
brown sugar
honey
cayenne pepper
cumin
onion powder
garlic powder
salt
black pepper
dried bayleaf
of hot sauce
Combine all ingredients in a medium saucepan. Simmer for 30-45
minutes stirring occasionally throughout. Sauce should be thin, but
not watery. Sauce gets better the longer it sits.
Serving Suggestion:
Great for serving on grilled hamburgers, pulled BBQ and brisket.
Also, great on a baked potato!
Bart Patrick
Solo Location: Field Sales, Atlanta, GA
9
Cherie’s Zinger Sauce
Ingredients:
1
1/2 cup 2 cloves 1 14 oz. 10.75 oz.
3/4 cup 2/3 cup 2 Tbsp 1 Tbsp 2 Tbsp 2 Tbsp 2 tsp 2 tsp 1/2 tsp 1/2 tsp 2 Tbsp 2 tsp 2 Tbsp 2 Tbsp
chopped onion
garlic minced
can stewed tomatoes
can tomato puree
orange juice
apple cider vinegar
spicy brown mustard
sugar
brown sugar
molasses
salt
liquid smoke
hot smoked paprika
black pepper
cocoa powder
chili pepper paste
honey
scallion oil or olive oil
Sauté onions in 2 tablespoons scallion oil or olive oil till translucent,
and add minced garlic. Sauté 2 minutes more.
Add remaining ingredients and cook down to desired consistency.
Serving Suggestion:
Pulled pork, baby back ribs, brisket. Also good to add to baked
beans to add an extra zing!
Cherie Twombly
10
Dan’s Emergency BBQ Sauce
Ingredients:
8 oz. 1 oz. 1 Tbsp 1/2 oz. 1 tsp 3 oz. tomato ketchup
vinegar
brown sugar
olive oil
Worcestershire sauce (substitute: Soy)
maple syrup
Add all ingredients into an old bottle and shake, let it sit while the meat
heats up. Makes enough sauce for two full racks of ribs or 6 large chicken
breasts. Double all ingredients for a larger batch. (Use a bigger bottle.)
Serving Suggestion:
The back story is, one weekend while the gang was up at my buddy’s
cottage, we put the ribs on the BBQ to find there was no BBQ sauce!
At this point, no one was planning on going (or able to go) into town.
I went to the kitchen and improvised, and Dan’s Emergency BBQ
sauce was first used!
The sauce is best used while slow cooking. If you boil the ribs first,
add a few ounces of sauce to the water. Otherwise, apply with a
brush and turn frequently, layering more sauce until it’s all gone.
Dan Terryberry
11
Donna’s Sweet & Spicy Sauce
Ingredients:
16 cups 2 medium 8 medium 3 stalks 3 cups 3 Tbsp 2 whole
2 tsp 1 tsp 1 tsp ripe tomatoes and the juice (skinned, seeds
removed, and chopped)
onions, chopped
red bell peppers, chopped
celery, chopped
packed brown sugar
salt
Habanero peppers, chopped
ground cinnamon
ground ginger
ground cloves
Put all ingredients in a large pot. Cook on medium/high heat until it
comes to a boil, stirring constantly. Once it comes to a boil, reduce the
heat to medium low and continue to stir for about 4-5 hours or until it
thickens. Make sure you stir often so it doesn’t stick to the bottom.
Serving Suggestion:
Chicken, beef, pork and even shrimp. This is great on just about
anything. Spicy, hot and sweet.
Donna Werdebaugh
Solo Location: Owings Mills, MD
12
Frances’ #1 BBQ Sauce
Ingredients:
3/4 cup 1/4 cup 1/4 cup
1/3 cup 1 Tbsp 1 Tbsp 4 tsp 6 drops ketchup
water
vinegar
brown sugar
dry mustard
chili powder
hot sauce (Cholula is the best!)
Bring all ingredients to a rolling boil over low heat in a sauce pan.
Serving Suggestion:
Best on grilled chicken or pulled pork in the slow-cooker.
Frances Gary
13
Janice’s Some-Like-It-Hot,
Some-Do-Not Sauce
Ingredients:
1 cup catsup
1/2 cup water
1/4 cup vinegar
1 to 2 Tbsp sugar
1 Tbsp Worcestershire sauce
1/4 tsp salt
Several dashes bottled hot pepper sauce (Add to taste because some like
it hot, some do not!)
In a saucepan, combine catsup, water, vinegar, sugar, Worcestershire
sauce, salt and hot pepper sauce. Bring to boiling; reduce heat. Simmer,
uncovered, 10 to 15 minutes or to desired consistency.
Serving Suggestion:
Brush on beef, pork or poultry during last 10 to 15 minutes of grilling
or roasting.
Janice Waldrop
Solo Location: Conyers, GA
14
Jared’s Grub Sauce
Ingredients:
1/4 cup
1 cup
1/4 cup 1/4 cup 1/4 cup 1/2 tsp 1/2 tsp 1 tsp 1 tsp 2 tsp 1 Tbsp 1 Tbsp 1 Tbsp peanut butter
ketchup
water
honey
mango & lemon juice (combined)
brown sugar
dry mustard
cayenne pepper
white pepper
salt
granulated onion & garlic (combined)
olive oil
Heat peanut butter, honey, Worcestershire sauce, granulated onion
and garlic in sauce pan. Heat 1 minute. Add remaining ingredients and
reduce heat. Simmer for 5 minutes or until thick.
Serving Suggestion:
Put on ribs and grub, grub, grub!
Jared Craft
15
Kevin’s Kickin’ BBQ Sauce
Ingredients:
24 oz. 1/2 gallon 12 oz.
5 oz. 2 oz. 1 cup 3/4 cup ketchup (Hunts)
apple cider vinegar
real lemon
Worcestershire
hot sauce (Tabasco)
sugar
salt
Mix all ingredients in a glass or plastic gallon container, top with water to
fill. Marinade ribs or chops in sauce for 4-8 hours, use sauce for basting
during cooking. Works best using indirect heat with hickory wood chips
but can be used over direct heat also.
Serving Suggestion:
Best with baby back ribs or pork chops, but pairs well with any pork or
chicken cut.
Kevin Jones
Solo Location: Conyers, GA
16
Ella’s Stella Sauce
Ingredients:
1 large 1 Tbsp 28 oz. 28 oz. 1/4 cup 2 Tbsp 1 Tbsp 1 Tbsp 1 Tbsp 1 Tbsp 2 Tbsp 1/4 cup 1/4 cup
1/4 cup 1/2 cup Dashes of: dill,
white onion (chopped)
crushed garlic
can tomato sauce
can crushed tomatoes
red wine vinegar
brown sugar
seasoned salt
black pepper
paprika
chili powder
honey
orange juice
lemon juice
yellow mustard
olive oil
basil, cayenne, rosemary, thyme
Sauté onions in saucepan with the olive oil until golden brown. Add
garlic. Mix the rest of the ingredients, then add the sautéed onions.
Keep sauce on low heat for 3 hours, stir every fifteen minutes.
Serving Suggestion:
On chicken or London broil.
Matilda Swartz
17
Latino BBQ Sauce
Ingredients:
1 cup 1/4 cup
2 Tbsp 2 Tbsp 2 Tbsp 1/2 tsp 2 tsp 1 tsp 1/2 tsp 1/2 tsp 1/4 tsp ketchup
sofrito (Goya makes a great prepackaged one)
lime juice
brown sugar
apple cider vinegar
aji amarillo (yellow pepper) paste
garlic powder
onion powder
cumin
black pepper
turmeric
Mix all ingredients in saucepan until hot.
Let sit in fridge overnight for best flavor.
Serving Suggestion:
Try it for pulled pork or shredded beef for sandwiches topped with
pineapple slices. Wonderful on chicken served with beans.
Solo Location: Owings Mills, MD
18
Whisky BBQ Sauce
Ingredients:
1⁄8 cup 1 1/2 tsp ground black pepper
1⁄16 cup 1/3 tsp hot pepper
3/4 cup 1/2 cup packed brown sugar
5 cloves 1/2 cup distilled white vinegar
1 cup 1 Tbsp yellow mustard seeds 1 (28 oz.) (purée)
1 Tbsp kosher salt
2 tsp 1 tsp whole cloves
1/4 inch
1/2 tsp curry powder
1
1 cardamom pods, (purée)
1/2
cup
1 chiles de árbol, chopped
2/3 cup 1 yellow onion, chopped
1/2 inch piece ginger,
1 cup peeled and puréed
1 tsp 1/8 cup white sugar
3/4 cup 1⁄8 cup molasses
OPTIONAL ONLY: add 2 Tbsp liquid smoke flavouring
soy sauce
tamarind concentrate
dehydrated onion (purée)
garlic (purée)
cooked bacon (purée)
can whole tomatoes
in purée
olive oil
stick cinnamon
anchovy, (purée)
tomato paste
packed dark
brown sugar
cider vinegar
salt
Scotch Whisky
Bring to boil and then simmer for 15 minutes.
Serving Suggestion:
This makes 5 cups of sauce. If cooking chicken, marinate for
12 hours.
19
Tammy’s Tasty BBQ Sauce
Ingredients:
3 cups 2 Tbsp 3 Tbsp 4 Tbsp 3 Tbsp 2 tsp 2 tsp 2 tsp 2 tsp ketchup
mustard
honey
white rice vinegar
brown sugar
curry powder
black pepper
paprika
chili powder
Mix wet ingredients first then add dry ingredients. Sometimes if the
brown sugar needs more liquid, I will add another tablespoon vinegar.
Serving Suggestion:
Basically anything will go — I usually do baby back ribs or chicken.
Tammy R. Stewart
Solo Location: Twin Falls, ID
20
Enjoy-the-Smoke BBQ Sauce
Ingredients:
Pinch 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1/4 cup of salt and pepper
brown sugar
paprika
Montreal spice
Smokin Stampeder Spice
Cajun, blacken seasoning
Mix all together in large plastic bag.
Baby Back Ribs or chicken (cut up ribs.)
Place in large plastic bag with ingredients, shake well together.
Place in fridge overnight, 14 to 16 hours, longer the better.
Preheat BBQ to 250°
Wood chips: hickory, apple, oak, cedar, or what is available.
Place all together in tin foil, poke holes in tin foil, place on heated part
of BBQ. On other side of BBQ no heat.
Leave for 2.5 hours, check once in awhile.
Place ribs or chicken on no heated side. Enjoy.
Serving Suggestion:
Red wine, large chilled mug
1 large Churchill (Cuban cigar)
Sit on deck and enjoy the smoke of the BBQ. Cheers.
21
Celebrating 75 Years
This cookbook is also available online
at our website: www.solocup.com.

INTRODUCTION

Transcription

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